MARINA PULSE,
At school with the chef. Or if you want, the school meets the chef. And 'the experience of the fourth year of school complex "De Gasperi" Ionic St. George, belonging to a Lindlar "Maria Pia". Over fifty students in an educational program on nutrition and the wonderful local history, met the leading figures of the famous restaurant "Il Grillo" on-Ionian coast of Salento. The students were hosted by the President of the restaurants in the Confcommercio, Giampiero Laterza who gave a real lesson front starting from the ancient history of a grain of wheat. It 's the story of a grain of wheat that 2000 years ago in Roman times, planted for every three they picked three. With the passage of time things have changed thanks to technology and the proportion is "leavened" for each grain today they collect thirty! But so there are students so small, though curious and intelligent, in a dining restaurant with a team of experts at their disposal? It 'was an opportunity that also makes it easy to carry on imitating the passion and love for the products of our land, in an attempt to change a mentality often "hit and run" and not very focused on value history, tradition and quality combined with words such as tourism, economics, cuisine, culinary art. These words seem too big for the unborn child of ten years, but who well ... And so begins as "parable" perfect, the story becomes an image of the grain of what might be: in the family of cereals, rice is in good company , maize, rye, barley and oats. There is a grain ... "troublemaker" that forced the so-called hard wheat and there is weak ... the wheat. Becomes the ground wheat flour next to the name often contains some zeros, one or two. Flour is also integral all obvious, you might think, not for a category and a little 'Mangiona as that of children. Gluten, gliadin and glutinine before, were the other magic words used by Giampiero Laterza, which also had the merit of explaining to the little chef, celiac disease and its effects, you need to pay attention, can also apply for a special menu for those who must avoid gluten. And the parable is also enriched the term "yeast", tiny unicellular fungi, most notably the saccharomyces. You get bread, eaten regularly at the end of an unusual class, strictly "wet" with extra virgin olive oil. "You know that the most popular breads in the world are from Puglia? Altamura to which the mark is to Laterza and Doubt? "I explained the little" tricks "to distinguish the original from Laterza bread probable imitations. Entered the field, the chef and pastry chef, makes your mouth water has given way to the cake and some sweets. The lesson is served! The hope of a change in our area go here as well.
0 comments:
Post a Comment