Italian Language and Cooking Workshop
Benvenuti
Benvenuti
Italian Language and Cooking Workshop
Emilia Quaranta
Introduction
• Learn some cultural aspects of cucina italiana
through group work
Benvenuti
• Learn some basic vocabulary
relating to cucina
italiana through games
Italian
Language
and
Cooking
Workshop
• Prepare some dishes:
– Un antipasto
– Un primo piatto
• Taste some piatti italiani
How many of dishes/foods do you recognise?
Benvenuti
Italian Language and Cooking Workshop
Did you know…?
Working in groups, and using the maps provided, find
the answers to the questions on the worksheet
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provided.
Italian Language and Cooking Workshop
Claudia
Claudia
Claudia
Italian Language and Cooking Workshop
HistoryBenvenuti
and traditions
Italian Language and Cooking Workshop
History and traditions:
over 2000 years old?
Cicerone e Orazio, 100 (BC) anni prima di Cristo
làgana ( dal greco laganoz da cui il latino
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Làganum)
strisce di pasta sottile:lasagne
Italian Language and Cooking Workshop
History and traditions:
over 2000 years old?
Up to 1700: maccheroni until i napoletani took
ownership of theBenvenuti
word and it was used to
describe paste lunghe trafilate.
Italian Language and Cooking Workshop
History and traditions:
Become part of literature!
Gragnano became la patria della pasta celebrata da
scrittori, storici e poeti.
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Uno dei tanti artisti che celebrarono le doti e le
qualità
degustative
della
pasta
di Gragnano
fu il
Italian
Language
and
Cooking
Workshop
poeta Gennaro Quaranta il quale compose
Maccheronata, una poesia in risposta al pessimismo
del poeta recanatese Giacomo Leopardi.
History and traditions:
Different phases.
• During the mediaeval period, the tradition of
pasta, passed down from the ancient Greek,
Arabic, and Etruscan
cultures, was further
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developed by the introduction of new forms, such
as hollow pasta, and pasta ripiena (filled pasta)
Italian Language and Cooking Workshop
History and traditions:
Different phases.
• The most influential innovation during this
period however was the development of
techniques for making ‘pasta secca a lunga
conservazione’ (long life dried pasta), an
invention which is generally attributed to the
nomadic Arabs who needed to be able to carry
their
provisions
overand
long
distances
during their
Italian
Language
Cooking
Workshop
travels through the desert. Due to the fact that
the process of essiccazione (drying) allowed
pasta to be conveniently transported by both
land and sea, it was this development above all
which enabled the widespread commercial
distribution of pasta.
Benvenuti
History and traditions:
Different phases.
• By the middle of the XIII secolo (13th century) the
first professional botteghe per la preparazione
della pasta (pastaBenvenuti
making shops) appeared in
Napoli and Genova
• In the XIV secolo (14th century) two new
Italian Language and Cooking Workshop
development in the story of pasta made their
appearance:
– corporazioni di pastai (corporations of pasta makers)
– la forchetta (the fork)
How many types of pasta are there?
Over 350 different types with new
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ones been created all the time.
Italian Language and Cooking Workshop
La cultura italiana
La cucina italiana
La cucina italiana
Ingredienti tipici:
pomodori
olio d’oliva
aglio
cipolle
La cucina italiana
Ingredienti tipici:
olive
parmigiano
uova
pancetta
Gioco di gruppo
• Formate due squadre.
• Mettetevi in fila
• Al sentire il nome di un prodotto, un
compagno per squadra deve correre e
toccare l’immagine.
• Un punto per chi fa prima
Buona fortuna!
La cucina italiana
Quali piatti conoscete?
Cosa c’è nella caprese?
Nella caprese ci sono:
pomodori
basilico
mozzarella
olive nere
olio d’oliva
sale
pepe
http://www.galbani.it/ricette/cerca/index.
html
http://www.dossier.net/ranieri.htm
http://www.ricette-italiane.info/
http://www.pasta-recipesonline.com/pasta-shapes.html
http://www.pastaonline.tv/typesofpasta.ht
ml
Un Antipasto: La caprese
pomodori
basilico
mozzarella
olive nere
olio d’oliva
sale
pepe
1. Tagliate la mozzarella a fette
2. Tagliate i pomodori a fette
3. Mettete i pomodori su un piatto
4. Mettete la mozzarella sui
pomodori
5. Sistemate le foglie di basilico
6. Aggiungete un pizzico di sale e
pepe
7. Aggiungete le olive a piacere
8. Versate un filo d’olio
Un primo piatto: Ravioli con ricotta e spinaci
ingredienti per 6 persone:
Pasta:
-3 uova
-400 gr. di farina
-acqua
-sale
Ripieno:
-300 gr. di ricotta
-100 gr. di spinaci lessati
-2 cucchiai di parmigiano
grattugiato
-noce moscata
-sale
1. First make the
pasta dough. Put the
flour and salt in a
bowl. Mix well. Make
a well in the centre
and add the eggs.
The dough should be
elastic and not sticky.
2. Knead the dough
for about 10
minutes
3. Place in a bowl
covered with cling
film for 30 minutes
before rolling it out.
4. While the dough
is resting, prepare
the filling. Drain
the spinach,
squeeze all the
water out and chop
finely. In a large
mixing bowl mix
together the
chopped spinach,
ricotta and 1 egg.
Season with
nutmeg, salt and
freshly ground
pepper.
5. Put the pasta
dough on a lightly
floured surface and
roll as finely and
evenly as possible
(use a pasta machine
if you have one). Roll
into strips about 4
inches wide. Shape
small balls of the
spinach filling and
place them on the
pasta strips about
5cm apart. Then cover
with another strip of
pasta. Press the pasta
sheets together
around the filling,
sealing firmly.
6. Cut into
ravioli using a
pastry wheel or
sharp knife.
Or use a glass
to shape into
half moon
7. Bring a large saucepan of salted
water to the boil. Add the ravioli and
cook for 6-8 minutes until 'al dente'.
Drain.
8. Meanwhile, in a small frying pan
melt the butter and add the sage
leaves. Toss the ravioli with the sage
butter and sprinkle with Parmesan
cheese. Serve.