LIFELONG HEALTHY COMENIUS PROJECT

2013-2015

LICEO SCIENTIFICO STATALE MICHELANGELO

CAGLIARI –ITALY

HEALTHY FOOD CALENDAR 2015

Lifelong Healthy Comenius Teachers Team

Students: Francesca Alba, Silvia Lazzaroli, Valeria Marrone, Valentina Tanca

Project Referent: RITA PINNA

School Principal: ADA PINNA

January

In Winter, especially in January, it is easy to find wild fennel in the countryside and prepare this delicious and simple soup with fresh and tasty ingredients

Ingredients : wild fennels ,stale bread, creamy pecorino cheese, sun dried tomatoes, garlic, onion, extra virgin olive oil, salt

Suppa 'e frenugu areste

February

Is Zippulas

Ingredients: flour, sugar, potatoes, milk, saffron.

Is zippulas are famous Sardinian Carnival pancakes. They resemble

donuts , but their main feature is the essence of saffron.

Ingredients: sea urchins, spaghetti, garlic, parsley, extra virgin olive

oil,

MARCH

Spaghetti ai ricci di mare

Sea urchins are a delicacy between February and April, when

their roes, a fresh pulp , have a unique taste with a perfect

balance between sweet and salty

APRIL

Is Pardulas

Is Pardulas are the traditional Sardinian Easter cakes. Ingredients:fresh ricotta cheese, eggs, flour, sugar, zest of lemon, zest of half an orange, saffron, semolina, icing sugar.

May

Ingredients: fresh tuna with white wine, white vinegar, cherry tomatoes, bay leaves, oil and salt.

Tuna fishing takes place in Sardinia off the Isola di San Pietro

coasts at the end of May and beginning of June

Tonno alla carlofortina

June

The Insalata di riso is the Summer dish par excellence. Quick and

easy to prepare this fresh recipe is original and rich in taste.

Ingredients :Parboiled rice; tuna in oil; red peppers; yellow

peppers; shelled peas; sweetcorn; black olives; pitted green olives;

capers; onions; cucumber ; extra virgin olive oil; lemon juice;

parsley; basil; salt; 4 eggs

Insalata di riso

July

Civraxiu bread

July is the month of harvesting in Sardinia. Su Civraxiu" is a typical

chunky Sardinian bread, with a circular base, a crisp crust and a soft

pulp; it generally weighs around a kilo.

Ingredients: durum wheat flour, durum wheat, yeast base, water and

salt

August

La Carapigna

It is an ancient Sardinian lemon-flavored ice cream , dating back to

the early 1600s.This sherbet, made using traditional instruments, is

the encounter between the harshness of the lemon juice and the

sweetness of sugar that come together on a bed of ice.

Ingredients : water , sugar and lemon..

September

It is one of the main dishes at the Seafood festival which take place

in Cagliari in September.

Ingredients: octopus cut into pieces, onion, garlic clove crushed,

fresh lemon juice, basil and parsil.

Su Pruppu a sa schiscionera

October

Chestnuts , definitely the food of the month, are roasted over an open

fire or purchased on the street or even better tasted during one of the

many festivals throughout October.

Ingredients : chestnuts, salt and a perforated roasting pan

Castanza arrustida

November

Pabassinas These cookies are traditionally made for the Day of the Dead, which

is on November 2nd.

Ingredients:pastry, raisins, almonds, walnuts and honey.

December

Su Porceddu

The spit-roasted suckling pig is one the traditional Sardinian dishes at

Christmas.

Ingredients: the suckling pig meat is cooked over a long fire then left to

infuse myrtle leaves