Inglese a tavola 3 c eno

Classe 3° C eno A.S. 2017-18 Allievo: Mauro Saporito Prof. Patrizia Capaldo

The Mediterranean diet it is a heritage not only for the protection of food and wine goods, valued and protected

by UNESCO, but also for the valorisation of a value system, a way of living and a capacity to keep alive the culture of hospitality and dialogue that is typical of the

MEDITERRANEAN countries. For so, the Mediterranean diet is an opportunity to enhance the production of excellence and a culture of welcome and tolerance that is

never needed it the moment for the contemporary world.

500 gr. of Maccheroni 75 gr. Parmesan 3 Eggs 20 gr. of Butter Oil, Salt and Pepper Parsley Use the Maccheroni of the previous day, however they have been seasoned grate the cheese and sprinkle it on the pasta together with the butter and the parsley. Beat some eggs with salt and pepper and add maccheroni.pool the mixture into a pan with oil. Lay the pasta and cook on a low heat.

Turn the omelette on a plate and put it in the pan to cook the opposite side.

1 Kg of Lamb Chops ½ Kg of Potatoes Oil 1 Onion Garlic, Parsley, Rue, Rosmary 2 Tomatoes Salt

Arrange the ribs in a pan with the potatoes it into wedges, the oil and the aromas, and a little water. Cover the baking pan with tinfoil and cook for about two hours.

Another typical dessert from Campania. It is made for the Ester but there are those who prepare it for Christmas.

The main ingredients are ricotta, eggs, sugna,sugar and candied, on a base of shortcrust pastry. Even in this case, a single recipe does not exist, every family has its secret ingredients that makes this unique cake.