The pupils of class 2 ( 7-8 years old ) of school visited a bread production workshop, a bakery. They made their own traditional bread “LAGANA ”
In our canteen butterflies fly ….butterflies with “ragù alla bolognese”.
If for each dish the cook puts 35 “butterflies” and the dishes are 24, how many “butterflies” will be? For 100 dishes?
If there are 100 “butterflies” ready to be eaten … how many in 3 dishes? If 3 of them fly away?
Even the flowers of the garden can fly away …. kids, please do you help me to find them?
The land of cheese
Last 24th February we went to visit latteria turnaria, in Brazzacco, one of the few remaining dairy cooperatives in Friuli. Cheese here is made just like in old times!
Traditional methods are used to make cheese out of Italian Red Pied cattle milk. This particular breed has been raised in the region for centuries now and mainly under home brew feeding: hays from permanent pasture and alfalfa, maize and barley meals. No silo-stored products are contemplated in their feeding programme.
Numbers: 2.000 litres of processed milk per day
10 Kg. of butter
200 Kg. of cheese
2 / 6/ 8 months of ripening
The cheese making process takes place in copper cauldrons…
Profiteroles with homemade custard
To make the profiteroles for 10 people we need:
350 gr. of butter
350 dl. of water
a pinch of salt
To make the homemade custard
1 liter of milk
6 tablespoons flour
6 tablespoons sugar