Presentazione Lombardia Veneto Campania Sicilia

Regionals Menu

 

Class III Cucina s.y. 2000-01 - Chef: Pini Eliseo

Class III Sala s.y. 2000-01 - Maitre: Capalbo Francesca

Ass. Tecnico: Ghilotti Delia

 

 

 

Menu from Lombardy

Petals of dried cured beef (bresaola)

with quennelles of fresh goat cheese with chives

Sciatt (small cubes of Casera cheese battered in a buckwheat paste) from Valtellina with plain salad

Eminces of turkey with cream of mushrooms

Buckwheat cake with compound of bilberries

 

 

Menu from Veneto
Casunzei from Cortina d’Ampezzo

Calf’s liver Venice style

Mashed Potatoes

Pinza Vicenza style (local cake)

 

 

Menu from Campania

Capri style salad Caprese

Risotto fisherman style

Impepata of mussels

Pastiera neapoletan style

 

 

Menu from Sicily
Salad of citrus fruit

Pennette (italian macaroni) crudaiola style

Chicken and olives

Blancmange with sauce of wood fruits

 

Tradotto in Inglese dalla classe III Ric. - A.S. 2007/08

Translated in English by class III Ric. - School years 2007/08

Coordinamento: prof Alfonzi Pietro