On 9th of October they told us about their impressions of the trip during the project meeting. The guests to the meeting, both teachers and students, could taste Sicilian “Cassatelle” (cakes filled with Italian cheese) which were made by our students according to the original Italian recipe. The cooking process was directed by the teacher of food technology Vanda Voronecka.  Our friends also brought the basket with Italian biscuits from the distant island. The project team told us they  been sightseeing Sicilian cities such as Caltanissetta, Palermo, Cefalu and Agrigento, where they saw a beautiful white rock called “Scala deTurchi”, which is a candidate to  UNESCO list. We also turned green with envy looking at their group photo with Volcano Etna in the background.

According to our students’ opinion, project week was both meaningful and fascinating. The Italian partners had worked hard to organize every minute of the stay. Other participants of the project liked it very much as well.

The medieval town of Mazzarino, with population over 12000, was also visited by our participants. With great excitement our friends told us about the unique atmosphere and charm of Italian towns. They also said they were amazed by brave Italian drivers. According to our concept, most Italian streets are only wide enough for one car, but  brave Italians manage to drive in two directions, and even overtake.

Apart from that, the participants from different countries found out how to make a traditional Sicilian pizza, which differs from Italian by the thickness of the dough. They also baked Italian cakes “cassatelle”. The cooking session was held in a huge restaurant with assistance of true Sicilian chefs. Thanks to the special hats and aprons, the students looked like real cooks. They made a lot of selfies, too.

Generally speaking, the Italian school is very different from ours, because it has an agricultural specialization. Students grow and gather crops of pears, olives and grapes. It was surprising that they also make olive oil and even wine. The territory of the farm is actually about 18 ha! And the agricultural activities are being held in a state school (not private). But our friends confessed they would not change their school for the Italian one as there students have their first break only after a few hours of lessons.

The Sicilian sceneries shrug every piece of  your mind by its beauty. Our participants were not an exception. The hot climate, lush vegetation, beautiful views and swimming in the Mediterranean Sea have all left a long lasting impression on our project team.

Article by Marta Gulbicka, g3 class
Translation by Dominika Zacharevič, g4 class

The project is funded by the European Union, according to the Lifelong Learning Programme – Comenius.
Enjoy the recipe for Italian parcels.

CASSATELLE

Dough:
500 g of flour
100 g of sugar
90 ml of oil
180 ml of white wine
A pinch of salt
Water (to get a smooth and elastic dough for rolling)

Cheese filling:
500g of ricotta (can be replaced by mascarpone)
300g of sugar
50g of grated black chocolate
½ teaspoon of vanilla
¼ spoon of cinnamon (can be omitted)

SUGAR FOR SPRINKELING
OIL FOR FRYING

MAKING DOUGH:
Mix all the ingredients. Add water carefully. Wrap the dough and let it rest for an hour.

FILLING:
Mix all the ingredients. Add the chocolate at the end, mix again.

Roll the dough, cut the rings out of it and put cheese filling on them. Smear the edges with the water. Than clump and press down with a fork. Fry in the oil both sides, place on the napkin after taking out.
Sprinkle them with sugar and serve hot.

ENJOY YOUR MEAL!

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