1 February 2019: cooking together
In the morning the students met again in their groups. While a large part of the participants worked in the kitchen, two groups took on planning tasks. These included room and table decoration as well as the distribution of tasks for the open day.
A part of the students created posters and a presentation to introduce the visitors to the current project week as well as to the last meeting in Würzburg. The participating schools and cities were presented as well as the Slow Food movement. For this purpose, the students selected local recipes and ingredients.
In the kitchen, fish was boned, peppers and carrots were mashed and „Arancini siciliani“ and ravioli, made with a purple potato filling and chives, were made. Very special was the frequent use of Parmesan, which is an integral part of the local cuisine. The Italian cooking students are provided with a „shopping cart“ with various ingredients which they use to cook the dishes. They put a high value on garnish, which they design freely and creatively.