Ingredients

Multilateral Comenius Project
“Could I Ask?”
Healthy Food Month
Scuola Media Secondaria I° “COCCHI-AOSTA” TODI
INTRODUCTION
The activities will begin with an inquiry into the food
habits of the students and their grandparents, in
order to investigate the knowledge possessed and also
check the "false prejudices" still present.
What are the eating habits of the students?
The questionnaire below is a track to begin to find
out.
ALIMENTAZIONE A CONFRONTO
Abbiamo condotto un’indagine su un campione di 80
ragazzi di età compresa tra gli 11 ed i 14 anni e su un
campione di 80 nonni.
Andando avanti vedrete
cosa abbiamo scoperto!
La composizione del pranzo
Nonni 80
Giovani 80
60
50
Pasta
40
Carne
30
Verdure
20
Legumi
10
frutta
0
NONNI
GIOVANI
I nostri nonni erano molto più saggi di
noi: il loro pranzo era costituito da una
buona quantità di legumi e verdura, cosa
che non siamo abituati a fare noi.
Consumo di pane, legumi, verdura e frutta
Nonni 80
Giovani 80
Consumano
80
70
60
Non consumano
35
50
40
pane
30
verdura
20
10
frutta
legum i
0
30
pane
25
legum i
20
verdura
15
frutta
10
5
0
NONNI
GIOVANI
NONNI
GIOVANI
Troppi giovani non consumano
legumi! E chi li consuma, in che
quantità?
Consumo di bevande
Nonni 80
Giovani 80
80
70
60
50
acqua
vino
bevande varie
succhi di frutta
40
30
20
10
0
NONNI
GIOVANI
Questo grafico dimostra che le nostre abitudini per quanto riguarda
le bevande sono molto cambiate: non si beve vino, ma è cresciuto
l’uso di bevande varie. Certo gli alcolici fanno male, ma anche le
moderne bibite non scherzano: sono belle ed accattivanti ma cosa
contengono? E’ meglio non controllare le etichette se si vuole bere
sconsideratamente!
Consumo dei grassi
Nonni 80
Giovani 80
70
60
50
burro
40
olio di oliva
30
strutto
20
olio di sem i
10
0
NONNI
GIOVANI
I dati di questo grafico indicano che nell’alimentazione di oggi come
in quella del passato è presente un elemento importantissimo: l’olio
di oliva. I suoi benefici per l’organismo sono moltissimi.
I nostri nonni usavano anche lo strutto, grasso di origine animale
abbastanza difficile da assimilare e che ora abbiamo quasi
completamente abbandonato. C’è da dire che in passato la dieta era
meno ricca di grassi e quindi anche un po’ di strutto non era molto
dannoso.
The Food Pyramid in the
Mediterranean Diet
Eat more food coming from the bottom of the
pyramid and less reaching the peak.
FOOD ACCORDING TO THEIR FUNCTION
PLASTICS
Group 1
Milk and Dairy
Rich in Fats,
Sugars, Starch
Group 2
Meat,fish,Eggs
Group 3
Pulses
ENERGY
Rich in
Proteins
Group 4
Cereals, Sugar
Group 5
Animal fats
REGULATORS
Group 6
Rich in Vitamins and Mineral salts
Group 7
A balanced diet supplies us with calories
and Nutritional principles.
CAPACITY OF
CONCENTRATION
THE BODY
THESE
INFLUENCE
C
A
P
A
C
I
T
Y
O
F
PHYSICAL ACTIVITY
HEALTH STATUS
PHYSIC COMFORT
For a balanced diet you have to…
1. Eat a bit of everything in the right quantity.
2. Distribute the food during the day in 4/5 meals
3. Have Breakfast
1. Drink 1.5\2 litres per day of water
2. Mantain the pleasure of eating…eat without hurry &
taste your meal!
“EAT BREAKFAST LIKE A KING OR
QUEEN, LUNCH LIKE A PRINCE OR
PRINCESS, AND DINNER LIKE A
PAUPER”
GDA-GUIDELINE DAILY AMOUNT
DAILY NEED OF CALORIES ACCORDING TO THE ACTIVITIES
CALORIES AND AMOUNT OF SUGARS, PROTEINS AND FATS
X 100 G OF DIFFERENT KINDS OF FOOD
READ THE LABEL
ADDITIVES
CEE CODE
NOME OF THE
PRODUCT
INGREDIENTS
WEIGHT
ID CODE
DATE AND PLACE
OF
PRODUCTION
PRESERVATIVE
COLOURING
Expiry date
E
x
p
NUTRITIONAL
i
INFORMATION
r
y
PLACE OF
PACKAGING
TRACEABILITY OF
THE
RAW MATERIALS
PASTA AND PEELED TOMATOES
BREAKFAST CEREALS
FROZEN PIZZA
PEAS
WATER
FIZZY DRINKS
MORNING SNACKS
EGGS
The Cuisine of Todi
HEALTHY AND UNHEALTHY
“BUT VERY GOOD RECIPIES”
RICE WITH ASPARAGUS
Ingredients
Serves 4
1 kg asparagus
320 grams of rice
100 grams of onion
50 g butter
20 g grated Parmesan cheese
One and a half liters of broth
Execution
Heat the broth
Wash and cut asparagus, finely chop the onion and heat in a pan with 30
grams of butter together after a while the asparagus and then the rice.
Mix the rice and toast for a few minutes.
Combining time to time the boiling broth brought the rice to be cooked al
dente.
Then remove from heat and stir in the remaining butter and Parmesan.
Wine doughnuts with anise
Ingredients
1 cup of wine or Vin Santo
1 cup sugar
1 cup extra virgin olive oil
Seeds of anise.
Execution
Pour the flour on a pastry board and put in all the ingredients,
pouring the wine slowly. Knead the dough, till it will be quite
substantial and then form donuts that you will place in a
greased pan. Place in oven at 200 ° C and cook for about
twenty minutes.
Chicken in the pan
Ingredients
A chicken in pieces, onion, sage, rosemary, garlic, wine, vinegar, capers, lemon
and tomato.
Execution
In a pan fry the onions, sage, rosemary and garlic and add the chicken, when it
is well browned add wine, vinegar, capers and lemon (juice and peels). When
everything is dry add a little water to bring to the end of cooking with a few
tomatoes in pieces. The chicken in the pan is delicious accompanied by a piece
of pizza
Meatloaf
Ingredients
700 grams of minced meat
A sprig of parsley
20 g grated Parmesan cheese
2 eggs
A handful of bread soaked in milk and squeezed
3 tablespoons oil
Salt and pepper
Execution
Put the meat in a bowl, mix the crumbs, chopped parsley and cheese.
Add salt and pepper and mix with all the eggs and give the mixture an elongated
shape. In a casserole put oil and waterbed warmed above the meatloaf and let it
cook for about 20 minutes over medium heat.
Place the loaf on a large serving dish, decorated with boiled vegetables to taste and
serve.
Sweet Maccheroni
Ingredients
500 grams of pasta (maccaroni or rigatoni)
300 g breadcrumbs
400 grams of shelled walnuts and chopped.
300 gr sugar
100 grams of dark chocolate
500 g honey
Grated peel of one lemon
A couple of glasses of alchermes
Execution
Mix the seasoning and let it stand for some hours to allow the flavours to
blend.
Cook the pasta in salted water and, when drained, season it with the
blended ingredients, stirring gently. Cover the main plate with a layer of
seasoning.
Wild Pidgeons “Ghiotta” (the real ones of Todi)
Ingredients: 2 pigeons
2 litres of black wine
a glass of vinegar
2 little sprigs of sage
2 small sprigs of rosemary
50 grams of capers
some onion
a lemon
10 black olives
dry bread
Execution: First of all the pigeons have to be plucked and disemboweled. The
liver and the stomach of the birds “maghetto” together with the heads and
the tips of the wings must be boiled in a big pan with 2 litres of black wine
and a glass of vinegar, two little sprigs of sage, two small sprigs
ofrosemary, 50 grams of capers, some onion, a lemon, 10 black olive, and
some dry bread. Simmer all of the ingredients for about two hours until the
liquid is reduced by half.
• After boiling, the mixture should be ground and \or sieved. To the resulting
black, dense sauce, add some salt and some pepper. This sauce must be
kept warm, as the pigeons are to be grilled over a good fire, seasin with
olive oli. Take care to place a dripping pan under them to collect the juices
and the oil.
• When the pigeons are not yet well done, take them off the fire, cut them
into four parts, and put them in a pan.
• At this point the sauce you have already prepared must be brought to a boil
again and, while still hot, it must be poured on the pigeons. Let them
simmer in the sauce for some 10 or 15 minutes and serve them very hot
together with bread to use with the sauce.
Jugged Hare
Ingredients (for 6 people)
A hare of a pound and 2 etti
Two onions
Two slices of bacon, carrot, celery, four or five bay leaves, a dozen juniper berries,
nutmeg, salt, butter, flour, a can of peeled tomatoes, dry red wine.
Execution
Peel and chop the hare into pieces and put in cast for one evening with celery,
carrot, onion cut into slices, a lot of wine to cover the meat, four or five bay leaves,
a dozen juniper berries and grated nutmeg. In the morning, fry with butter chopped,
slices of onions and two slices of bacon into strips, season with salt and allow to
brown. Add the pieces of hare and a can of peeled tomatoes. Cook for fifteen
minutes and then pour the wine into the pan with the spices and vegetables. Cook
for about an hour. In a saucepan melt some butter and add a tablespoon of flour
with a little water, add the liver of the harethat has been previously beaten and
burned very well and the meat already cooked.
Strain the sauce before adding including cooking odours and add it to the meat.
Allow to cook slowly for two hours again and then cook.
THE END