CONVITTO NAZIONALE STATALE “R. CORSO”CORREGGIO (RE) ITALY

This year our cuisine teacher has askedto the class to make a research aboutfestival plates of Italy.

In our class there are boys and girls ofdifferent regions, so thanks to ourparents, we have had the recipes oftypical plates of our country.

Tortellini (or cappelletti) withchicken stock (fresh pasta stuffedwith meat, served with stock)

Tortelli with pumpink (freshpasta stuffed with pumpink)

Mixed boiled meat (a platewith poor pork and beef piecesof meat, served with beansand lentis)

The tradition says that the pigs must be

slaughtered before Christmas festivities.

From this pork, it will be taken: salted

meat, meat to stuff tortellini and some meat

for the mixed boil. These plates will be

served on Christmas day.

Mascarpone ( a typicalChristmas dessert, made witheggs and sugar)

The Lambrusco Rreggiano wine boasts the DCO ( Denomination of Controlled Origin) as typical of our land, Reggio Emilia.The vines are indigenous and have been cultivated since Roman times.Grapes ripen in large vineyards during hot sunny summertimes with temperatures up to 40° C

In our school’s farm we grow our own vines year after year and we produce a few hundreds bottles in our own tiny factory.

Tasting it is a reward of our work and it helps us to develop a conscious consumption of wine, designated to be enjoyed by families and friends

Panzerotti ,( a misture of flour, eggs, liquor, sugar fried in a pan)

stuffed with chestnut

This dessert needs a long preparation that

starts in Octoberwith gathering of

chestnut, it is usuallyeaten on Christmas

eve and on Christmas lunch.

Struffoli (a mixture of flour, eggs, sugar, liquor, butter and vanilla friedin a pan and served with honey and colored confettini.

The origin of Struffoli came from

Greek, infact Greeksbrought them in

Naples. The traditionsays thet preparingthem for Christmas lunch bring goodluck for the new

year.