Our village Collecorvino is on a pleasant hill full of olive trees.
In the sunny days we can play in open air.
Some of us do some form of sport: boxing, swimming, football
and gymnastic.
On saturday we attend catechism. We have good teachers and we
can play all together.
In summer we go to the beach in Montesilvano and Pescara on
the Adriatic coast.
Villa Barberi2
I and my life
We are students of 1st class.
I?m harvesting grapes
I?m learning to ski
My tooth fell down when my mum was cooking
I throw myself to save the ball
I learnt to swim
I like playing with my dog
I pick up a flower in the grass
My mates and I go out from school
I play football with my friends
Villa Barberi3
I and my life
Hello! We are from Collecorvino (Italy) – Villa Barberi Primary School.
We are the 3rd class and we would like to show you some of our games.
Regina reginella
The rules of this game are:
1) ask how many steps must be done;
2) make the steps to reach the queen;
3) after the steps, you let?s turn to another child;
4) the steps are dictated by the queen (two steps from lion, three steps from shrimp)
5) with the steps we can move forward or backward;
6) the first by the queen, wins.
Our games
?The Z Dragon Ball is a game of cards.
the rules are:
1) you are fishing two cards from the deck;
2) you choose a child to give them;
3) you choose two more cards for yourself;
4) you?ll turn the cards;
5) the winner is who has the m
The football game
the rules of this game are:
1) there are two teams;
2) there is a referee;
3) in each team, each player has a role: goalkeeper, striker, defender, midfielder, tip;
4) every time the ball goes online, becomes goal and assigned to team one point;
5) if someone plays badly, he,s disqualified.
Santa Lucia – Italy
November: end of a long job.
The harvest.
The transformation process from grapes to wine.
Proverb: ?At St. Martin each must become wine?.
Pumpkin pie, walnuts cake, chestnut cake.
In the middle of November ended a long work started in
September with the harvest and over, as the saying goes:
?November 11t, St. Martin, when every grape becomes wine?.
To commemorate this event, in our school we did handcrafted
wine, we have consumed sweets made with raisins, chestnut and
pumpkin.
Loreto Aprutino
Cari amici,
Buon Natale! Vi inviamo due deliziose ricette natalizie del nostro territorio. In attesa di farvi assaggiare i dolci dal ?vero?, eccovi le ricette, se volete sperimentarle!Auguri a tutti i Paesi Partners del Progetto Comenius!Grazie per le fantastiche cartoline che ci avete spedito.
I docenti e gli alunni delle classi terza A – B – C – D
della Scuola Primaria ?Tito Acerbo? di Loreto Aprutino.
PARROZZO
Il Parrozzo nasce da un pane rustico che i pastori abruzzesi ricavavano dalla farina di mais. Divenne un dolce solo di recente, quando intorno al 1920 un famoso pasticciere di Pescara, Luigi D?Amico, che era anche proprietario di un caff? del centro, ebbe l?idea di renderlo dolce e di produrlo nel suo laboratorio, rielaborando la ricetta senza modificare le caratteristiche originali. Il pasticciere era molto amico di Gabriele D?Annunzio e a lui per primo fece assaggiare la sua nuova creazione. Fu cos? che il poeta, entusiasta del risultato, compose un appassionato sonetto in dialetto locale in omaggio al neonato dolce: la ?Canzone del Parrozzo?.
Ingredienti:
150 gr. di farina di semola di grano duro
100 gr. di mandorle
200 gr. di zucchero
100 gr. di burro
6 uova
250 gr. di cioccolato fondente
Procedimento:
Sbollentate le mandorle per pochi minuti, scolatele, spellatele e tostatele, infine tritatele con 3 cucchiai di zucchero fino a ridurre il tutto in polvere. In una terrina versate i tuorli d?uovo e il rimanente zucchero, amalgamate bene fino ad ottenere un composto soffice, unite le mandorle, 90 gr. di burro fuso e mescolate. Aggiungete la farina setacciata e infine gli albumi montati a neve, quindi amalgamate. Con il restante burro ungete una tortiera, versatevi il composto e mettete in forno caldo (180 °C) per circa 40 minuti. Sfornate e fate raffreddare. Nel frattempo in una casseruola fate fondere il cioccolato, versatelo sul parrozzo su tutta la superficie e ai lati. Servite a tavola.
CACIONETTI
Ingredienti:
1,250 kg. di farina
3 uova
125 cl. di vino
125 cl. di olio
125 cl. di latte
1 pizzico di sale
1 bel pizzico di zucchero
Procedimento:
Formare un panetto morbido con la farina a fontana. Dentro sbattere le uova con un pizzico di zucchero e sale, poi aggiungere olio, vino e latte. Unire al tutto, un po? per volta, la farina fino ad ottenere un impasto morbido simile a quello della pizza. Lasciare riposare l?impasto in una teglia in frigo per 5 ore.
Per il ripieno:
Con le mandorle: 200 gr. di mandorle tostate e tritate; 1 pizzico di cannella in polvere; 2-3 cucchiai di miele.
Con i ceci: 3 hg. di ceci secchi (bolliti senza sale) macinati; 1 pizzico di cannella; 1 buccia di arancia tritata; zucchero a piacere; 3 cucchiai da tavola di mandorle tritate; 2 cucchiai da tavola di cacao in polvere; circa un bicchiere di mosto cotto per ammorbidire l?impasto.
Con la marmellata d?uva: 250 gr. di marmellata d?uva; 2-3 cucchiai di mandorle tritate; la buccia di un?arancia; 1 cucchiaio di cacao in polvere.
Procedimento:
Aiutandosi con la tradizionale macchina per la pasta, stendere la sfoglia non troppo spessa (max. 1-2 mm.), disporvi sopra dei piccoli mucchietti di ripieno. Poi richiudere la sfoglia e tagliare con un carrellino. Formare delle piccole mezze lune. Portare ad ebollizione una padella con abbondante olio. Far scendere i cacionetti un po? per volta nell?olio bollente, attendere 1-2 minuti che continui a friggere e scolare subito. Una volta raffreddati spolverare con zucchero a velo.
Loreto Aprutino english version
PARROZZO
Some historical news around to a wonderful cake.
The Parrozzo was born from a rustic bread that the shepherds abruzzesis drew from the flour of corn. It became recently an alone dessert when aroun 1920 a famous pasticciere in Pescara, Luigi D?Amico, that was also owner of a coffee of the center, he had the idea to make it sweet and produce it in his laboratory, elaborating again the recipe without modifying the original characteristics. D?Amico was a lot of friend of Gabriele D?Annunzio and to him for first it made to taste his new creation. It was so that the poet, enthusiastic of the result, he composed an impassioned sonnet in complementary local dialect to the cake newborn: his ?Song of the Parrozzo?.
Ingredients: 200 gs of sugar; 150 gs of melting chocolate; 30 gs of butter; 150 gs of semolino; 6 eggs; peel grated of a lemon; 200 gs of sweet almonds; 7-8 bitter almonds.
Preparation: to mince the almonds and to add the semolino and the grated lemon. To mix everything. To climb on the whites to snow with a pinch of salt and to add them to the red of the eggs, to the sugar to the prepared initial of almonds and semolino. To butter and to flour a die to form of dome and to pour you the mixture. To put in oven fon 45 minutes to 180-200 degrees. After the cooking to put the parrozzo on a sheet of absorbent paper. Preferably the day later, to deform the dessert and once loosened the chocolate to bagnomaria, to smear it first on the base of the dessert and then, once solidified the chocolate, on the superior part.
FRIED OF CHRISTMAS ?CACIONETTI?
Ingredients: 1,250 flour kgs; 3 eggs; 125 cls of white wine; 125 cls of oil; 250 cls of milk; 1 pinch of salt; 1 teaspoon of sugar.
Procedure: to put the fountain flour on the plan of job and to the center to beat the eggs with the sugar and the salt, then to add the oil, the wine and the milk. To unite a po to the time of the flour up to get an I mix soft similar to that of the pizza. To leave to rest I mix it in a container in refrigerator for 5 hours.
For the stuffing you can do in various ways:
With the almonds: 200 gs of toasted almonds and you mince; a cinnamon pinch in dust; 2-3 spoons of honey.
With the jam of grape: 250 gs of jam of grape; 2-3 spoons of minced almonds; the peel grated of a lemon; 1 spoon of cocoa in dust.
With the cecis: 300 gs of boiled ceci and ground; 1 cinnamon pinch; 1 peel of grated orange; I sweeten to like; 3 table spoons of minced almonds; 2 table spoons of cocoa in dust.
Procedure: to stretch the pasta or with a matterello or with the traditional car for the pasta. It skims through her it has to be too much thick not (1-2 mm) and I have to get some enough long strips. To prepare you above, to small dollops, the stuffing. To close again skims through it with the hands and to cut with a dollies giving the form of small half moons. To heat in a ample frying pan of the oil and when it is hot, to begin to fry the cheese cleans one po at a time. To attend 1-2 minutes and take it. Put the sweet on the absorbent paper and when they are cooled to dust them with some sugar to veil.