The book was created in cooperation with friends from the Etwinning program.

In our project, we focused on the concept of a variety of slow local food.

We have shared the recipes of the most local cuisine, taste different flavors, notice the differences and similarities between flavors and aromas.

In this book, we want to promote local food and traditional cooking as an alternative to fast food and watch out for food.

STUDENTS

PARTICIPATION THE PROJECT.

We chose these recipes and give you how to make them.

DUMPLINGS

SOUR SOUP

DUMPLINGS RECIPE

INGREDIENTS

0.5 KG OF FLOUR, 2 EGGS, WATER

1 KG POTATOES, 2 LARGE ONIONS, 2 SPOON OF OIL

0.3 KG OF COTTAGE CHEESE, SALT AND PEPPER

RECIPE

STUFFING:

Boiled but cold patotoes, cotage cheese, fried onions, salt and pepper. We mix together. Then we form small balls.

DOUGH:

Knead the dough out of flour, egg and water.

Cut out circles and put of stuffing.

Form dumplings and cook in hot salted water for 3 minutes.

OLD POLISH SOUR SOUP

Ingredients:

0,6 kg bacon marjoram

2 bay leaves 2 spoons cream

2-3 cloves of garlic 0,2 kg mushrooms

salt pepper 2 l water

RECIPE  

STEP 1: Cut into small pieces mushrooms and bacon put in pot.  Add water, marjoram, galic,bay leaves, salt and pepper and cook 1 hour.

STEP 2: On finally add cream. We serve with an egg.

ENJOY YOU MEAL:)

OUR ITALIAN MENU

BY THE 9TH CLASS STUDENTS

IIS SANDRO PERTINI, ECONOMIC INSTITUTE

Starter