Fresh egg pasta, how to make it?

Yesterday students from our school had a unique opportunity to learn how to make different kinds of the most authentic fresh egg pasta. Our schoolmaster skillfully revealed the secrets of “pasta fresca” and led students gradually in the process of preparing it. We all had great fun and succeeded in preparing various types of coloured pasta.

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Simple ingredients and little bit of love is all you need to make your own perfect pasta dough. You need 1 egg per 100g of flour for each person.

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Here we share the method of preparation:

Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with your finger until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead the pieces of dough together. Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente.

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There’s no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. You’ll know when to stop – it’s when your pasta starts to feel smooth and silky instead of rough and floury. Then allow the dough to rest for 10 minutes wrapped in plastic wrap or a plastic bag.

If using a machine to roll your pasta, make sure it’s clamped firmly to a clean work surface before you start. Dust your work surface with some flour, take a lump of pasta dough and press it out flat with your fingertips. Set the pasta machine at its widest setting – and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all. Fold the pasta in half and roll the pasta through all the settings on the machine, from the widest down to around the narrowest. Once you’ve rolled your pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe you’re doing, don’t leave it more than a minute or two before cutting or shaping it!

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If you want to prepare coloured pasta you do it by adding natural colour extracts to the dough before drying.

The following colours are generally used:

  • Black pasta (pasta nera) is coloured with squid or cuttlefish ink, which turns it black.
  • Green pasta (pasta verde) is coloured with spinach.
  • Purple pasta (pasta viola) is coloured with beets.
  • Red pasta (pasta rossa) is coloured with tomatoes.
  • Orange pasta (pasta arancione) is coloured with pumpkin or carrots.

Happy kneading, stretching, rolling, and eating!

Interesting events in Rome

REAL BODIES

One of the most interesting events in Rome these days takes place from 8th April to 2nd July. It is the exhibition dedicated to the human body and its organs, muscles and skeletal system.

The highlight of the 350 exhibits is the series of 12 entire bodies immortalized in a variety of sporting positions, such as running, jumping or dancing. They demonstrate how our muscles and tendons work. The exhibition provides also anatomical insights into the human reproduction process, as well as showing the impact of disease on internal organs. You can get in touch closely with each system of the body, knowing the nature, aging and disease.

During the visit you’ll be also able to revise Italian names of body parts!

One of the exhibits
One of the exhibits

ROME’S ROSE GARDEN

Another appealing activity among recent events is accessible from 21 April to 18 June. The famous municipal rose garden located on the eastern side of the Aventine hill reopens on 21 April, and can be visited daily, from 08.30-19.30, until 18 June.

The Roseto Comunale is home to 1,000 different varieties of rose and is free of charge. It is a very beautiful and romantic place in Rome and attracts many tourists and couples. The public rose gardens date back to 1931 when the American countess Mary Gayley Senni succeeded in securing from the city authorities a site on the Oppian hill near the Colosseum, which contained about 300 plants. Two years later the countess’s efforts paid off again when the city established the Premio Roma competition.

The gardens will be closed to the public on Saturday 20 May, for one day, to allow for the 74th edition of this prestigious, international competition to select the most beautiful rose in the capital.

Roses in the garden
Roses in the garden
View from the rose's garden
View from the rose’s garden

LIGHT SHOWS AT ROMAN FORUM BY NIGHT

Third noteworthy event amid other events is held from 13 April to 12 November. Two outdoor spectacles with music, light projections and historical commentary take place at the Forum of Caesar and the Forum of Augustus every night in the period of time written above.  The display of various aspects of the Roman world is done creatively by the usage of remains of the Forum to try to let the stones “speak” for themselves. Besides the faithful reconstruction of the area, with special effects of all kinds, the story focuses also on the figure of Augustus, whose giant statue, over 12 meters high, dominated the area next to the temple.

Through special audio systems with headphones the spectators listen to music, special effects and the story narrated by Piero Angela in 8 languages: Italian, English, French, Russian, Spanish and Japanese, German and Chinese.

The map displayed on one of the buildings
The map displayed on one of the buildings
Attractive light projections
Attractive light projections

Nothing remains but to wish you all a great time in Rome!

Carciofi alla romana

carciofi-alla-romana-alessandro-mariotti-accademia-studioitalia-cucina-roma carciofi-alla-romana-accademia-studioitalia-cucina-roma Settimana nuova per la cucina di Accademia Studioitalia, Carciofi alla romana. Questa volta ai fornelli non c’è stata la nostra insegnante Valentina ma il nostro direttore didattico Alessandro! Esperto di cucina tipica romana ed amante delle preparazioni casarecce si è dedicato anima e corpo alla nostra classe settimanale di cucina! I carciofi alla Romana sono un piatto povero della cucina tipica locale ma sfizioso e di sicuro impatto visivo!

carciofi-alla-romana-a-bagno-accademia-studioitalia-cucina-romaI carciofi alla romana sono un contorno classico dell’area laziale e si prepara di solito durante la primavera perché il carciofo ne precede l’arrivo. Ci sono tantissimi modi per cucinarli e questa volta abbiamo scelto una delle versioni più semplici.

Leggete la ricetta dei Carciofi alla Romana scritta dalla nostra studentessa Anna e divertitevi a guardare le foto! Buon Appetito!

carciofi-alla-romana-sotto-cottura-accademia-studioitalia-cucina-roma

Carciofi alla romana

Oggi abbiamo potuto cucinare e assagiare un altro piatto legato al regione Lazio, particolarmente amato a Roma – carciofi alla romana.

Ingredienti (per 4 persone):

8 carciofi

olio d’oliva

limoni

spicchio d’aglio

menta

prezzemolo

sale e pepe

Preparazione:

carciofi-alla-romana-risultato-accademia-studioitalia-cucina-romaRicorda che prima della preparazione devi usare i guanti. Pulisci i carciofi, rimuovi le foglie esterne e taglia le punte dure, ma ricordi di aspergerli con un succo di limone, perché altrimenti diventano neri. Lascia qualche centimetro di gambo ad ogni carciofo. Trita il prezzemolo, menta e spicchio d’aglio e aggiungi sale, pepe, olio d’oliva. Amalgama gli ingredienti, apri i carciofi e riempi con questa mescolanza. Versa olio d’oliva sul tegame a bordi alti e fai riscaldare, aggiungi i carciofi capovolti e acqua per coprirli. Lasci cuocere i carciofi a fuoco lento fino a evaporazione dell’acqua.

Buon appetito e venite a trovarci a Roma

La nostra pubblicità

Questo, La nostra pubblicità, è un piccolo esercizio a cui i nostri studenti hanno partecipato con allegria e divertimento. La classe è stata divisa in tre gruppo ed ognuno di questi ha dovuto creare una pubblicità cercando di interessare un eventuale ed ipotetico pubblico. Fra i tre gruppi abbiamo scelto la pubblicità di Anna e il suo collega di studi Carl!

Oggi il nostro compito nella classe era molto particolare, perché dobbiamo creare la nostra pubblicità:) Da due giorni siamo stati concentrati su questo argomento – abbiamo visto come cambia la società e pubblicità, quali sono i target più importanti, abbiamo descritto il linguaggio pubblicitario, etc. Adesso un piccolo esempio della nostra creatività:

 

vegemite, accademia studioitalia, pubblicitàPer i veri intenditori del cibo esotico e raffinato!

Vegemite – i dolciumi non devono essere dolci!

Basta mangiare la Nutella!

 Basta con il cioccolato troppo dolce!

Basta con la tradizione!

Provate una cosa nuova, salata, squisita, ricercata!

                                        L’unico cibo australiano – Vegemite.

La crema spalmabile ideale per la colazione e per altri momenti del giorno!

Sapore salato intenso!

Ti fa avvicinare alla forza del canguro!

Ti dà l’energia di una dozzina di Redbull!

Ti fa venire voglia di studiare italiano!

La salute degli dei!