Tapaland3.
Cooklet
Why this cooklet?!? Whilst reading all your comments left during EASA, we saw this one: « Let’s give us all those good recipes!! We need to share those tasty things in our countries ! <3 » So, since sharing is caring, here find this booklet, which aims to present you with the recipes, activities and the atmosphere of Tapaland 3.0 workshop, held during the 36th edition of European Architecture Students’ Assembly 2016 in Nida, Lithuania. As a community workshop, Tapaland 3.0 was the international quest for the most delicious afternoon snack. Everyday a different country or team was welcomed to cook some of their favourite native food and chat about various architectural topics. This workshop was about cross-cultural and inter-personal involvement, it was a place where the EASA family could grow. Tapaland 3.0 would not have been possible without some dedicated individuals! Special thanks go to: the real chef, Egle Vaicekauskaite and the CIOPCIOP team for their support and great energy; The Lithuanian organizers, Morta, Justinas, Dovilė and others for being our daily food tasters of EASA; MAXIMA supermarket for their patience and trolleys. Alina Gromyko (BY), Fabrice Wack (FR), Mathew Laporte (FR), Matteo Merea (IT)
WTF DID WE DO AT TAPALAND 3.0?
By "we" we mean all those architecture students who joined in t
the kitchen to help or taste.
OK, WE HAD TO COOK A B NO WE ACTUALY COOK
but not only, ...
BIT! KED A LOT!
WE PLAYED WITH FOO
INTERACTIVE BREAKFAST WITH MAKEY MAKEY, ITALIAN
OD,
N COFFEE, EASA NEWSPAPER AND UNKNOWN HANDS
POOFF PUFF
DING BONG ET P
POU
BOOM
T OUE
BIPBIPB
IP
"Have u seen that!? SHE IS ON EASA TINDER!"
WE HAD TO RE-THINK
OUR GRANDMAâ&#x20AC;&#x2122;S BEST RECIPES AND ADAPT THEIR PR "NO ROLLING PIN? OK, THEN WE WILL USE A BOTTLE OF WINE."
"DO YOU ACTUALY KNOW HOW TO DO THAT?"
K,
REPARATION PROCESSES TO THE EASA SETTING
"YES! WELL ...NOT REALLY, BUT I WATCHED MY GRANDMA DOING IT"
WE OVERSCALED
EVERY RECIPE TO SATISFY MORE THAN 100 STUDENTS
"HOW MUCH IS POUND MASS IN KILOGRAMS?"
S DAILY
"80 ZUCCHINI, SERIOUSLY? MAXIMA WONâ&#x20AC;&#x2122;T HAVE THAT MANY..."
"HMM 137mg X 120 , HOW MUCH KG IS THAT?"
WE RAN AND ROBBED
THE LOCAL SUPERMARKET MAXIMA FOR A DAILY INTE
"WAIT.... I SAW SOMETHING SIMILAR OVER THERE !"
ERNATIONAL GROCERY RACE
"SHIT NOOO... , THEY DONT HAVE THIS HERE..."
WE LIKED CHALLENGE
AND LOST FEW TROLLEYS ON THE WAY TO THE KITCH
"DAMN... WE ARE SO LATE!"
ES
HEN
"OOPSSS CANâ&#x20AC;&#x2122;T WE TAKE THE NIDA TUKTUK?!"
WE MET A LOT OF AM
WHO WERE CHATTING, LAUGHING OR DANCING MORE O
BLA BLA BLA
ZZZZZ RRRR
AHAHA
L
MAZING PEOPLE
OFTEN THAN COOKING IN THIS KITCHEN
LOL
OULALA
HOP HOP
HOP
WE HAD TO TASTE
EVERY SINGLE THING WE COULD AND EVEN GAINED A
"GET ME ANOTHER ONE" MMMH
"...ISNâ&#x20AC;&#x2122;T IT A BIT BURNT?"
"I WA THE
DAM ITS LIKE MY MAMA ONE! FEW KILOS ALONG THE WAY
ANT BIG ONE!"
"WAIT GUYS, IT’S STILL WARM!" "IT’S NOT LIKE IN ITALY..."
WE CHATTED A LOT
ABOUT OUR FAVOURITE ARCHITECT (OF THE PAST NIG
"ARCHITECTS ARE SO SLOW SERVING... ... Iâ&#x20AC;&#x2122;M STARVING" "DO U N
GHT)
NOW BIM?" "NO, IS IT A CAKE?"
"I THINK Iâ&#x20AC;&#x2122;M MORE INTO ZAHA "I WOKE UP NEXT TO JEAN AND YOU?" THAN "I WENT FOR A MIDNIGHT SWIM WITH ALVARO" PIERRE & JACQUES"
WE WERE ALL REALLY ABOUT WHAT WE PREPARED (AND MOSTLY HUNGRY)
"HOW MANY TOKENS ?" "ITâ&#x20AC;&#x2122;S FULL OF GARLIC RIGHT??"
Y CURIOUS "WHAT’S THAT?"
"ITS LOOKS WEIRD BUT SMELLS GOOD"
"I HEARD IT’S PIGS FAT WITH CHOCOLATE"
WE TRIED TO UNDERST
EVERY POSSIBLE ACCENT IN ORDER TO EXPLAIN AND S
"
"F**K .. WHAT’S THE NAME OF THIS GREEN STUFF AGAIN? "
"WAIT I’LL GOOGLE IT!"
TAND
SERVE YOU
"WHAT DO YOU WANT TO TASTE?" "EVERYTHING POSSIBLE !!"
WE QUICKLY ESCAPED
WHILE APPRECIATING NEW TASTES AND SENSES FROM
"AHH, Iâ&#x20AC;&#x2122;M FINALY WITH COOK
M ALL AROUND THE WORLD
DONE KING!"
WE MET REAL ARCHI’C
DEDICATED, OPEN MINDED, WANTING TO LEARN, TO SH
"IT’S FOR THE WORKSHOP TEAM NEAR THE BEACH, I WILL BIKE OVER THERE TO BRING IT TO THEM"
"FINAL TOUCH!
CHEFS
HARE AND TO CONTRIBUTE TO EASA FAMILY.
!" "PUT MORE CHOCOLATE, THEY WORK HARD!"
WE FED ARCHITECTS
AND MADE MORE PROFIT THAN WORKING AS AN ARCH
"IT SEEMS LIKE THESE TOKENS ARE FAKE!"
"3X2+7X4+5X3 CAZZO...
HITECT. YOU CONTRIBUTED TO EASA LT-BUSINESS PLAN
"GOOD, HE MADE A MISTAKE."
"CAN I HAVE A DISCOUNT? PLEASE PLEASE, PLEASE,..." TOKENS.. HOW MUCH IS THAT?"
HUNGRY ARE YOU ?
!
HERE WE GO WITH ALL RECIPES
Crèpes bretonnes
FRANCE
Bruschetta tomato garlic & alla parmigiana
ITALY SCOTLAND
Deep Fried Mars Bar & Tattie Scones with local smoked fish
UKRAINE
Borsch soup, Horseradish toast & Frozen Salo
FINLAND
Karelian Pasties Langos
HUNGARY
Corn tortilla
LATIN AMERICA
Paneer Tikka
INDIA
Maltese Mqaret
MALTA BELARUS
Yogurt with local blueberries, strawberries and mint
POLAND
Russian Dumplings
ALBANIA
Fried zucchini and yogurt
BELGIUM - THE NETHERLANDS
Belgium waffles
FRANCE
CRÈPES BRETONNES INGREDIENTS : (for 100 portions)
• 2 kg plain flour • 6 tablespoon buckwheat flour • 6 pinch salt • 30 eggs • 5 l milk or soy milk • 400 g melted salted butter
PREPARATION
Mix the products one by one. Sift the flour and salt into a mixing bowl. Make a well in the centre and add the beaten eggs and a little milk. Gradually mix in the flour from the sides, pouring more of the remaining liquid as you go and keeping a smooth batter. Continue until all the liquid is added and the flour is combined. Then let it rest for 45 min in the fridge. Heat the crepe pan and put a small amount of oil and spread it around with a paper. Pour a small amount of the batter in and work quickly, tilting the pan to cover the base with a thin layer of the batter. When it bubbles and comes away from the sides of the pan it is ready to turn by tossing it! Cook the other side and then serve warm with an infinite amount of topping. Sweeten with sugar and lemon, jam, nutella, bananas, whipped cream, ice cream or (for the salty version) with a egg, ham and emmental. Bon appétit !
HUM, C’EST BON!
‘‘It could be cheaper... :p ‘’
______ « I’m already missing that french crêpe <3<3<3 »
"
Tapaland is the highlight of those long afternoons ... a tasty treat to boost spirits. »
«Addictive, sweet food ^^ »
‘‘ Ordinary but delicious, I’ll never be hungry anymore <3 ‘‘
ITALY
BRUSCHETTA TOMATO-OREGANO-GARLIC & ALLA PARMIGIANA INGREDIENTS : (for 100 portions) • 100 slices of fresh bread • 25 ripe plum tomatoes • 4 cloves garlic, minced • fresh basil leaves • some dry oregano • extra virgin olive • salt & black pepper
INGREDIENTS : (for 100 portions) • 100 slices of fresh bread • 2 kg of mozzarella cheese • 20 zucchini • 20 eggplants • 3 l tomato sauce • parsley
PREPARATION
Cut the fresh tomatoes into little pieces and salt them. Toast the slices of bread in the oven. Rub them with garlic. Sprinkle with oil. The bruschetta is now ready to be covered with tomatoes. A final touch with some chopped basil leaves and some oregano. Buon appetito!
PREPARATION
Cut all the eggplants and zucchini into thin slices and fry them slowly together. Once a bit fried, mix them with the tomato sauce, parsley and the mozzarella. Toast the slices of bread in the oven and add the topping just before serving.
CHE BUENO !
«Grazie per darmi sempre una seconda chance.»
« Siate b « Todo deli! Just like home :) :) »
"
More Tapa More tapa ! »
buoni come ciò che cucinate »
__ __ « Tapaland is a great opportunity to taste la Dolce Vita »
SCOTLAND
TATTIE SCONES WITH LOCAL SMOKED FISH INGREDIENTS : (for 100 portions) dough • 3 kg potatoes • 750 g self-raising flour • 350 g butter • salt topping • local smoked salmon • creme fraiche • fresh dill • lemon
PREPARATION
Boil the potatoes until soft, then grate them into a mush. Add the flour and herbs and mix with your hands until it forms a dough. Fry small portions of the dough in the pan on both sides until it forms a sort of little cake. Serve them warm and topped with smoked salmon, creme fraiche and dill. Ith gu leòir!
SCOTLAND
DEEP FRIED MARS BAR INGREDIENTS : (for 100 portions) • 100 original mars bar the batter mix • 800 g flour • 200 g cornflour • 20 eggs • 1,5 l sparkling water • 1,5 l milk • salt
PREPARATION
Add all flour and eggs into a bowl and mix well. Gradually add water and milk until smooth and runny. Season with salt. Dip mars bar into the batter until completely covered. Place in a deep fat fryer and cook until golden. Ith gu leòir!
YUMMY YUMMY !
__ __ « I’ll dream about deep fried snickers :D »
«Better than sex!»
‘‘ I enjoyed so much scotished Mars bar!! ’’
« Crazy food as is the team :p »
"
DAMN! This is tasty. »
UKRAINE
BORSCH SOUP & HORSERADISH TOAST INGREDIENTS : (for 3 L of soup)
• 2 carrots • 1 beetroot • 2 potatoes • ½ cabbage • ½ can of black beans • 2 onions • 3 table spoons of tomato paste • 1 clove of garlic • some parsley or dill • 1 spoon of sour cream • horseradish • dark bread • salt and pepper
PREPARATION
First, peal all the vegetables! Grate the carrots and beetroots in different bowls. Cut the garlic into small pieces, cut the potatoes into cubes and chop the onions and cabbage similarly. Fry the onion, beetroots and carrots until golden. Fill a pot with water (about 2,5 L) and start boiling the potatoes. Once done with the potatoes, put all the fried vegetables and cabbage in the pot. Add 3 spoons of tomato paste, black beans and a pinch of salt and pepper. Cook until the soup boils and let it simmer. Serve the soup with a spoon of sour cream, some parsley or dill. On the side, take a piece of dark bread and put some horseradish or mustard on it. Смачного! (Smačnoho)
UKRAINE
FROZEN SALO INGREDIENTS : (for 100 portions) • 500 g salo • 300g dark chocolate bars
PREPARATION
Slice the Salo (lard) into thin slices of 2-4grams each. Melt the dark chocolate (bain marie). Once smooth and glossy enough, dip each salo piece in the chocolate, spread the pieces individualy on a board and freeze them for 5 hours. Once frozen, taste them straight away! Смачного!
МММ ЯК СМАЧНО !
« Tapamazing! »
‘‘ Frozen salo, what a crazy choco mix, so good. ‘‘
« U R SO SWEET <3»
«Thanks tapaland for all this new taste experiences »
_____
«Tapaland is heaven!»
FINLAND
Karelian Pasties INGREDIENTS : (for 100 portions) Dough • 0,5 l cold water • 3 table spoons oil • 2 tea spoons salt • 0,9 l rye flour • 0,3 l wheat flour
Filling & topping • 0,75 l water • 0,6 l short grain rice • 2,25 l milk • 2 tea spoons of salt • 1 kg butter • 12 eggs
PREPARATION
the filling Bring the water to boil and add the rice. Let it boil for 10 min. Add the milk and let it boil softly for 30min. Stir from the bottom every once in a while. Let it stew for 10 minutes. Finally, let the filling cool down, season with salt and stir the eggs to the cool mixture. the dough Stir the oil, salt and both flour types with cold water. Mix until firm and smooth.Roll the dough to ½ cm thick disk using a lot of rye and wheat flour. With a glass, cut round shaped pieces from the dough. Spread some rice filling on the centre of each round piece and raise the edges towards the centre, pinching with your fingers to make an oval ridge so that the centre will be open. Place pasties on a baking sheet covered with parchment paper and bake at 255-300°C for about 5-7 minutes or until the pasties start to turn darkish brown. Meanwhile, heat about 150 ml whole milk in a saucepan, add big lump of butter and let it melt. Dip hot pasties one at a time into hot milk-butter mixture and place them in large bowl. Cover the bowl tightly with parchment paper and towel, and let pasties soften for about half an hour. Hyvää ruokahalua!
NAM NAM !
___ __ _
«Tapaland saved me fro
"
«I loved all this food ! »
« Tapaland the coolest idea in easa »
«Lovely cuisine <3 »
_om starving on EASA.»
«OMNOMNOM :p »
HUNGARY
LANGOS PREPARATION
In a mug, dissolve the salt in water. In a bowl, combine the sifted flour with the yeast. Add the salty water to it and stir thoroughly (if it’s very sticky, add a little bit more flour). Work the dough with a wooden spoon or with your hands until the dough is smooth and no longer sticks to the bowl. Leave the dough in the bowl, cover with a clean cloth and let it rise for 30-40 minutes or until it has doubled in size. Once it is rested, carefully tip out the dough onto a floured surface, stretch it out into a square and cut out about 10cm round shapes with a big glass (or a big cookie cutter). Stretch out each piece with your fingers into a round shape with the centre being thinner than the edges. For another 30 minutes, let the pieces rest on the floured surface. Heat some sunflower oil in a saucepan. Place the lángos into the hot oil, fry it on one side until golden brown then turn. Repeat with the remaining lángos dough. Serve while it’s hot. You can eat it simple or sprinkled with chopped garlic or doused with garlic water and topped with grated cheese and sour cream. Jó étvágyat!
INGREDIENTS : (for 100 portions) dough • 2,5 kg all-purpose flour • 125 g instant dried yeast • 1,25 l water or milk • 5 teaspoons of salt • 25 tablespoons sunflower oil toppings • sour cream • grated cheese • garlic
ISTENI FINOM ! « Lángos with tons of garlic. The BEST ! »
«Always delicious, best tapaland yet, very well organized»
‘‘Niamli Niamli tapli landli !!!’’
"
BKYCHO <3 »
«Very cool pre-dinner snack :)) »
INDIA LATIN AMERICA
TORTILLA
AND PANEER TIKKA
INGREDIENTS : (for 100 portions) the tortilla dough • 1 l sunflower oil • 4 kg corn flour • 3 l water • 1 kg grated cheese
the paneer tikka topping • 10 kg cheese (cottage, farmers or curd) • 8 l plain yogurt • 800 ml ginger and garlic paste • 100 ml red chilli paste • 200 ml lemon juice • 200 g turmeric powder • 200 g black pepper powder • 200 g cumin powder • 1,5 kg corn flour or gram flour • 10 nos capsicum (bell pepper) • 10 nos onion • 5 cups thyme • 20 cups mint • 300 g salt
INDIA LATIN AMERICA
PREPARATION
the tortilla Place the corn flour in a massive bowl. With experienced hands, pour water in the bowl and mix it until it becomes a nice dough. Mix the cheese with the dough. When the dough has reached its perfect standard, grab mini balls (3cm diameter) and flat it until you have managed to have the shape of the desired tortilla. Turn on the pan and set it for frying temperature. Pour the sunflower oil into the pan and let it reach the frying state. Place the tortilla in the pan for about 2 minutes and then turn it over for another two minutes (time of frying depends on the thickness of the yummy tortilla).Take it out of the pan and place it on some napkins to remove the excessive oil and then place it in your mouth and enjoy; No wait!, the indian friends have to finish the topping! ¡Que aproveche!
the paneer tikka topping Fill the yogurt in a large container. Peel the dice and grind the garlic and the ginger to make the paste. Then add the paste to the yoghurt bowl. Throw in some chilli cumin & turmeric powder, mix well to get a paste rich in taste and colour. Finally chop fenugreek, mint, cilantro and thyme. Add all that and some lime juice to the mixture for some fresh herbal flavors. To create a good consistency, add corn flour until the marination sauce is ready. Dice the cheese into blocks and the bell peppers and onions into small pieces. Drop the cheese blocks into the marination sauce and let it sit for about 45 minutes to soak in the flavour. Meanwhile, cut the coriander, mint and green chillies for the green chutney or dip. Grind the cuts together to make a zesty chutney that can be put over the grilled cheese. Take the marinated cheese blocks and diced vegetables and arrange them on skewers for grilling. Grill till you get a brown colour with burnt edges and an aroma of amazing vegetarian barbeque. Serve with green chutney and enjoy some Indian Paneer Tikka on the tortilla ! कृपया भोजन का आनंद लीजिये! (kripyā bhojan kā ānnand lijīyai) !
MMMMH MMMMH swaadisht !
« 5 star service, would visit again.»
« Bravo!! <3 <3 »
___ __ _ «Brilliant, amazing fusion of cultures !»
»
"
hmm your food... makes me horny...»
‘‘ Best way to shake people and cultures.’’
MALTA
MALTESE IMQARET DATE-FILLED DIAMONDS INGREDIENTS : (for 100 portions) dough • 2,4 kg White Wheat flour • 1 kg butter filling • 2.4kg dried dates • 6 tangerines zest • 6 oranges zest • 6 tbs powdered sugar • 6 tbs icing sugar • 6 tbs water
PREPARATION
dough Sieve flour into a bowl and add chopped up butter. Rub until it resembles breadcrumbs then bind with water. Knead well. filling Combine chopped dates with 6 tbs water in a saucepan. Stir over low heat for 5 mins until soft. Remove heat and add zest and sugar. On a floured surface roll out the pastry and fill. Cut the Mqaret to the desired size and deep fry. Garnish following your taste with honey, vanilla icecream and icing sugar. L-Ikla it-tajba!
KEMM HU TAJJEB !
"
Felt amazing maltese vibes!»
______ «Powerfull thing for EASA community.»
«This snack is my sunshine.»
‘‘Can’t even pronounce the name of it, but it’s so gooood.’‘
«Skani ir salety saldumynu iki kito pasimatymo.»
BELARUS
THE SMOOTHIE YOGURT WITH BLUEBERRIES, STRAWBERRIES AND MINT INGREDIENTS : (for 100 portions) • 1 l kefir • 250 g of fresh blueberries • 250 g of fresh strawberries
PREPARATION
Take 1 liter of kefir (find it in some eastern european market). Smash the berries in a bowl and add kefir in it, mix everything together with sugar (by your taste). Top it with some freshly slizzed minth leef. Смачна есьці! (Smačna jeści!)
VELMI SMACHNY !
‘‘Alina, can I take 3 please?’’
«Better than orgasm!»
_____ «The smoothie had a perfect texture, it was delicious!»
______ «Thank you for saving my life !»
«Afiyet olsun!»
"
From my stomach with love <3 »
POLAND
RUSSIAN DUMPLINGS INGREDIENTS : (for 100 portions) dough • 3 kg wheat flour • vegetable oil • 250ml of boiling water
filling • 1.5 kg white cottage cheese • 1.5 kg potatoes • 3 onions • 4 spoons salt • some black pepper
topping • 500 g bacon • Onion
PREPARATION
dough Mix the flour slowly with the water and knead to the moment of equal mass, ball-like shape; then roll out the dough on a flat top to get a very thin surface (about 2mm). Then, using a round glass or a cup, cut shape in a dough (try to avoid gaps). With the leftovers roll out and cut again, repeat to the moment you run out of dough. filling Boil the potatoes and cool them down. Mix them with the cottage cheese, chop and fry all onions and add them to the mass. Next each round shape of dough fill with a little bit of filling so it’s easy to stał both edges together. By portions of 12 dumplings, put them into some boiling water for about 4mins (once they float to the top). You can prepare them boiled but also fried. As a topping fry some chopped onions or bacon. Smacznego!
PYCHA !
"
Delicate pieces of food»
‘‘Tapaland gave me all the taste orgasm of this easa!’’
«Tapaland is the greatest idea ever : ) »
______
«num num num what an amazing trip around the world.»
«I had so many, I will skip the dinner»
ALBANIA
FRIED ZUCCHINI AND YOGURT INGREDIENTS : (for 100 portions) • 5 l sour yogurt • 60 zucchini (small size) • 200 ml concentrated tomato sauceF • fresh herbs, dill and parsley • garlic • olive oil • salt & pepper
PREPARATION
Cut the zucchini in thin slices and than fry them in hot oil. After frying let them rest in some salt, pepper, garlic, dill and parsley. Meanwhile put the yogurt in a large dish and after 15 min add the zucchinis, and a little bit of tomato sauce. T’bëftë mirë!
SA I SHIJSHEM ! «Thank you for all the deliciousness !!»
«Skanaus. LT» «Sau guad!.»
‘‘I won’t see anymore zucchinis in the same way.’’
"
Tapa-TAPA-TAPA-TAPA-TAPALICIOUS »
«Perfect I was here every day!»
______ «WOW! Surprisingly simple and tasty.»
BELGIUM THE NETHERLANDS
BELGIUM WAFFLES INGREDIENT : (for 100 portions) • 1 beer per chef • 12,5 kg flour • 10 kg butter • 7,5 kg sugar • 150 eggs • 12,5 teaspoons bakingpowder • 25 tablespoons puddingpowder • 25 vanilla-sticks • salt Toppings • Strawberries • Whipped cream • Sugar
PREPARATION
First of all, take some beers out of the fridge and put on some music! Melt the butter slowly in a pan, don’t let it color. Mix the flour and the sugar. Add the baking powder and the pudding powder(vanilla).Take out the seeds from the vanilla-sticks and add it to the flour mix. Add a little bit of salt and slowly mix all those ingredients together. While mixing, add the eggs one by one until you get a smooth substance. Mix this for a little while and then add the butter to it. Stir for a few more minutes and then start baking. Serve it warmish with a sweet mix of strawberries, warm chocolate, whipped cream. Smakelijk!
SPRINKLED SANDWICHES PEANUTBUTTER AND CHOCOLATE INGREDIENTS : (for 100 portions)
• 100 slices of sandwich bread • 1,5 kg peanutbutter • 1,5 kg chocolate sprinkles / chocolate bar
PREPARATION
Take a slice of sandwich bread Put on the peanutbutter Grate over the chocolate Eet Smakelijk!
ECHT LEKKER !
______
«Tapaland is definitely necessary for the EASA spirit.»
‘‘ Very very very niceeee.’’
«Super mega lekker!»
"
Waffletastic !»
«Thank you for giving us food as beautiful as the people :) »
COMMENTS AND VOTE DAY Your Top3 favourite snacks of EASA 2016 : 1ST The typical Maltese Imqaret 2ND The fried mars bar from Scotland and the Belgium-Dutch waffles 3RD The paneer tikka on corn tortilla from India and Latin America
CONGRATS!
HAPPY HUNGRY FACES WERE YOU HUNGRY TOO?
OF EASA
AND MANY OTHERS ...
BIG THANKS
to all those architecture students who left architecture to fill their stomach and contribute to the easa commun
France Giulia Tellier, Mathieu Laporte, Fabrice Wack / ITALY Matteo M SCOTLAND Will Judge, Roisin Crawley, Fraser Birtwistle, Kitty Byrne, Ewa /
Liza Goncherenko, Mariia Pastukh, Liliia Bondar, Lelyzaveta Goncharenk
nu-Petteri Kujala, Anni Saviaro, Mimmi Koponen, Elina Järvelä, Laura Nik
Tekla Gedeon, Veronika Toldi, Elina Torma, Anna Laszlo, Rita Roznàr, Mar Jayakumar, Shreyansh Sett /
Latin America Carlos Jimenez, Sofia Nava
De Gabriele, Mark Cauchi, Rafealla Corrieri, Katrina Gauci, Roberta Farru
Fleri Soler / Belarus Alina Hramyka, Alexandra Kononchenko / POLAND
nna Lewanska / Albania Aida Selenica, Andi Cenollari, Lorela Ferra / BE Remi Groenendijk, Nick van de Werdt, Lisa Gerards, Olga Berning.
during one day for good causes, nity’s happiness.
Merea, Matteo Dfr, Marco Noli, Giuditta Trani, Diana Ferro, Mara Usai /
UKRAINE Marina Zaiteva, ko, Khrystyna Pundak, Sofiia Rokhmaniiko / Finland Julia Rytkönen, Pakkinen, Havu Järvelä, Hilda Uusitalo, Joonas Parviainen / Hungary Gréta rton Peto / India Saagar Tulshan, Tahir Noronha, Arushee Yadav, Vismaya arro, Nicolas van Drunen, Oscar Zetina / Malta Tracey Sammut, Sergio
an Hooper, Karina Armanda, Miisa Lehtinen /
ugia, Lucia Calleja, Andrew Darmanin, Clara Farrugia, Karl Camilleri, Ella
D Aleksandra Wrobel, Ela Zdebel, Anna Kimczak, Dagmara Pasinska, JoaELGIUM Fedde Holwerda, Lotte Luykx, Chloe Reyda / The Netherlands