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Alberghiero De Carolis - Spoleto
Zespół Szkół nr 2 w Szczytnie im Jędrzeja Śniadeckiego
Turističko - ugostiteljska škola Split
Events
Transnational meeting in Szczytno Poland
Spoleto–Umbria–Italy mobility (19 to 29 April 2017)
Transnational meeting in Split, Croatia (23-24th May 2017)
Szczytno - Warmia - Masuria – Poland mobility (5th to 13th October 2017)
Split - Dalmatia - Croatian mobility ( 5th to 13th April 2018. )
Italian recipes
Chef Bianchini
1) TOMATOES PANZANELLA WITH PRAWNS FROM FANO AND ROCKET PESTO
2) RISOTTO CREAMED WITH BASS AND GINGER
3) DEVILFISH ( ANGLERFISH ) ON VELOUTE’ OF BROAD BEANS WITH PECORINO CHEESE,CONCASSE’OF TOMATO AND C
4) ONION VELOUTE’ WITH WILD SALMON AND ITS EGGS
5) THIN SOUP NOODLE WITH CUTTLEFISH INK WITH SWORDFISH, STRIPS OF ZUCCHINI
6) TUNA FISH LIGHTLY COOKED ONLY ON ONE SIDE WITH MUSSELS FILLED WITH RICOTTA CHEESE, GRAPE SAUCE,
Chef Caroli
1) LAYERS OF PUFF PASTRY WITH SQUIDS AND SAFFRON FONDUE AND BLUE CHEESE
2) RAVIOLI FILLED WITH ELEDONES FROM CILENTO, BURRATA FROM PUGLIA ( FRESH ITALIAN CHEESE MADE FROM
3) SQUID FILLED WITH PUMPKIN FLOWER ON A BROAD BEAN CREAM WITH FLAKES OF PECORINO CHEESE (Ewe’s mi
4) OCTOPUS SALAD WITH POTATOES AND POMEGRANATE
5) CANNAROLI RISOTTO WITH LITTLE SQUIDS IN A LITTLE SPINACH MOULD AND ASPARAGUS CREAM
6) SLICED STEAK OF GIGANTIC DWARF BOBTAILS WITH SMALL DICES OF VIOLETTES REDUCED CIDER VINEGAR AND
Chef Passerini
1) ANCHOVY FLAN WITH CAPONATA ( SICILIAN DISH MADE WITH FRIED AUBERGINES, CAPPERS,OLIVES ANDCELERY I
2) STRINGOZZI ( THICK STRAND OF PASTA SQUARED SHAPE FROM UMBRIA ) WITH COLATURA, WILDE ASPARAGUS,P
3) SILVER SCABBARDFISH ROLL WITH PISTACHIO NUTS, CITRUS FRUIT PUREE
4) BREAD WAFER WITH SARDINES IN CARPIONE ( FISH OR VEGETABLES FRIED AND MARINATED IN VINEGAR, ONION
5) RISOTTO WITH ROASTED PEPPERS AND SKEWER OF GRILLED ANCHOVIES
6) MACKEREL FILLET IN PORCHETTA AND ACQUAPAZZA IN THE PAPER BAG ( COOKING METHOD IN PARCHMENT OR IN
Polish recipes
Chef Denesiuk
R.1. Mouse from zander
R.2. Herring in acorn flour
R.3. Barsch with black lentils and fried perch
R.4. Herring milts
R.5. Kaszanka from white fish
R.6. Slips from minced fish pulp with mushroom sauce
R.7. Smoked trout with goat cheese
R.8. Soup from crayfish with wholemeal Russian pancakes and caviar
R.9. Sturgeon with ratatouille and sauce from kvass
R.10. Trout in gooseberry sauce with parsley-potato puree with smoked bacon
Chef Łapińska
R.1. Boletus with snail carcase with buckwheat
R.2. Small Roach marinated
R.3. Soup with pike meatballs
R.4. Zander or other mixed fish meatballs with cream sauce
Pomorska Akademia Kulinarna in Gdańsk
Workshops in Pomorska Akademia Kulinarna in Gdańsk
Croatian recipes
Chef Frane Papić
STUFFED BREADED SARDINES
STUFFED SARDINES IN WINE
OCTOPUS UNDER THE BELL
FRIED SHARK ORLY
GRATINATED SHELLS (MUSSELS)
OCTOPUS SALAD
Chef Ljiljana Kargotić
CUTTLEFISH WITH CHICKPEAS AND BEANS
SQUID WITH LENTILS AND BARLEY
SHRIMP COCKTAIL
SCAMPI IN CARDINAL SAUCE
VIŠKA POGAČA (SARDINE BREAD FROM THE ISLAND OF VIS)
Chef Nikša Topić
CODFISH LASAGNE
CODFISH PÂTÉ
CODFISH “BIANCO”
CODFISH SOUP
PRAWNS WITH BEANS AND ROCKET
OCTOPUS STEW WITH BEANS
bakalar
Dragan Todorović
FLAMBEED OYSTERS WITH CHAMPAGNE
TUNA A LA TARTAR
MONKFISH STEAKS A LA BLACK PIRATE
Cookery book
Dictionary
Pictures
HR
PL
IT
TR
Lg
Home
About
About Project
About Schools
Alberghiero De Carolis - Spoleto
Zespół Szkół nr 2 w Szczytnie im Jędrzeja Śniadeckiego
Turističko - ugostiteljska škola Split
Events
Transnational meeting in Szczytno Poland
Spoleto–Umbria–Italy mobility (19 to 29 April 2017)
Transnational meeting in Split, Croatia (23-24th May 2017)
Szczytno - Warmia - Masuria – Poland mobility (5th to 13th October 2017)
Split - Dalmatia - Croatian mobility ( 5th to 13th April 2018. )
Italian recipes
Chef Bianchini
1) TOMATOES PANZANELLA WITH PRAWNS FROM FANO AND ROCKET PESTO
2) RISOTTO CREAMED WITH BASS AND GINGER
3) DEVILFISH ( ANGLERFISH ) ON VELOUTE’ OF BROAD BEANS WITH PECORINO CHEESE,CONCASSE’OF TOMATO AND C
4) ONION VELOUTE’ WITH WILD SALMON AND ITS EGGS
5) THIN SOUP NOODLE WITH CUTTLEFISH INK WITH SWORDFISH, STRIPS OF ZUCCHINI
6) TUNA FISH LIGHTLY COOKED ONLY ON ONE SIDE WITH MUSSELS FILLED WITH RICOTTA CHEESE, GRAPE SAUCE,
Chef Caroli
1) LAYERS OF PUFF PASTRY WITH SQUIDS AND SAFFRON FONDUE AND BLUE CHEESE
2) RAVIOLI FILLED WITH ELEDONES FROM CILENTO, BURRATA FROM PUGLIA ( FRESH ITALIAN CHEESE MADE FROM
3) SQUID FILLED WITH PUMPKIN FLOWER ON A BROAD BEAN CREAM WITH FLAKES OF PECORINO CHEESE (Ewe’s mi
4) OCTOPUS SALAD WITH POTATOES AND POMEGRANATE
5) CANNAROLI RISOTTO WITH LITTLE SQUIDS IN A LITTLE SPINACH MOULD AND ASPARAGUS CREAM
6) SLICED STEAK OF GIGANTIC DWARF BOBTAILS WITH SMALL DICES OF VIOLETTES REDUCED CIDER VINEGAR AND
Chef Passerini
1) ANCHOVY FLAN WITH CAPONATA ( SICILIAN DISH MADE WITH FRIED AUBERGINES, CAPPERS,OLIVES ANDCELERY I
2) STRINGOZZI ( THICK STRAND OF PASTA SQUARED SHAPE FROM UMBRIA ) WITH COLATURA, WILDE ASPARAGUS,P
3) SILVER SCABBARDFISH ROLL WITH PISTACHIO NUTS, CITRUS FRUIT PUREE
4) BREAD WAFER WITH SARDINES IN CARPIONE ( FISH OR VEGETABLES FRIED AND MARINATED IN VINEGAR, ONION
5) RISOTTO WITH ROASTED PEPPERS AND SKEWER OF GRILLED ANCHOVIES
6) MACKEREL FILLET IN PORCHETTA AND ACQUAPAZZA IN THE PAPER BAG ( COOKING METHOD IN PARCHMENT OR IN
Polish recipes
Chef Denesiuk
R.1. Mouse from zander
R.2. Herring in acorn flour
R.3. Barsch with black lentils and fried perch
R.4. Herring milts
R.5. Kaszanka from white fish
R.6. Slips from minced fish pulp with mushroom sauce
R.7. Smoked trout with goat cheese
R.8. Soup from crayfish with wholemeal Russian pancakes and caviar
R.9. Sturgeon with ratatouille and sauce from kvass
R.10. Trout in gooseberry sauce with parsley-potato puree with smoked bacon
Chef Łapińska
R.1. Boletus with snail carcase with buckwheat
R.2. Small Roach marinated
R.3. Soup with pike meatballs
R.4. Zander or other mixed fish meatballs with cream sauce
Pomorska Akademia Kulinarna in Gdańsk
Workshops in Pomorska Akademia Kulinarna in Gdańsk
Croatian recipes
Chef Frane Papić
STUFFED BREADED SARDINES
STUFFED SARDINES IN WINE
OCTOPUS UNDER THE BELL
FRIED SHARK ORLY
GRATINATED SHELLS (MUSSELS)
OCTOPUS SALAD
Chef Ljiljana Kargotić
CUTTLEFISH WITH CHICKPEAS AND BEANS
SQUID WITH LENTILS AND BARLEY
SHRIMP COCKTAIL
SCAMPI IN CARDINAL SAUCE
VIŠKA POGAČA (SARDINE BREAD FROM THE ISLAND OF VIS)
Chef Nikša Topić
CODFISH LASAGNE
CODFISH PÂTÉ
CODFISH “BIANCO”
CODFISH SOUP
PRAWNS WITH BEANS AND ROCKET
OCTOPUS STEW WITH BEANS
bakalar
Dragan Todorović
FLAMBEED OYSTERS WITH CHAMPAGNE
TUNA A LA TARTAR
MONKFISH STEAKS A LA BLACK PIRATE
Cookery book
Dictionary
Pictures
HR
PL
IT
TR
Lg
