Participants of the meeting

Transcription

PROJECT DESCRIPTION
Sustainable Europe and Local Food
The objective of the project SELF is sustainable and healthy Europe. Our idea is to think globally
but eat locally to cut wasting natural resources. We aim to preserve and evaluate cultural diversity
of EU nations.
During the project period all the parties introduce and study the different ways of growing,
producing, using and consuming local food which are inherited from our ancestors and support
sustainable and healthy lifestyle. We study and use old traditions and share the knowledge with all
our students and partners. Every partner carries out a research on a certain topic, works out a
series of lectures and a workshop presented at a meeting. All the material is shared between the
partners and used by them in their organizations in their everyday work supporting and
supplementing their curriculums.
During the partnership partners will research, produce and issue gardening/cookery etc. books
and exhibitions: these are also focused on aspects of natural eating and living.
We speak with specialists to make a checklist for that is significant in the different European
cultures. Our aim is to introduce the idea of growing and consuming local food in our communities
through our learners participating the SELF workshops.
We will share project work through the writing letters, instructions and reports. We will use a
range of ICT-based software to produce and record the work: photography, video, multimedia
programs and e-mails between the partners.
Importantly, through our regular communication and Project Meetings we will each learn some of
the language of our partners. We will produce some dual language instructions/ methods and
records, thus enhancing our outcomes and results. All partners will learn and practice the common
project language English.
Associazione Culturale Marida
The cultural association "Marida" born from the experience of the founders in the social and close
collaboration with other associations involved in the promotion of European social policies and in
particular equal opportunities.
"Marida works through research, study, training, information and building networks in accordance
with the directives of the European Union with both institutional and private social partners.
Currently the association is responsible for coordinating the "Free time bank" established by the
"ComeUnaMarea non-profit organization" under the auspices of the Municipality of Palermo.
Directia Pentru Agricultura Bihor
The Department of Agriculture(DA) is a competent authority in Bihor county through which the Ministry
of Agriculture and Rural Development provides implementation, monitoring and control strategies in
agriculture and food production and in other related areas such as protection, conservation and
management of soils as well as plant and animal genetic resources.
DA has specialists in agriculture; some of them are doctors or professionals in agricultural sciences and
others associate professors at the University of Oradea.
DA also participates with the Bihor Chamber of Agriculture in a short-term professional training for
adults working in agriculture, thus contributing to the development of necessary skills to practice a
sustainable farm management, the improvement of life and reduce unemployment in rural areas.
DA promotes projects RDP 2007-2013 and offers consultancy for their preparation. Through the DA,
projects like PHARE, SAPARD, LEADER were implemented for agriculture and rural development.
Through its professionals DA offers guidance, counseling and information services, local and county
training, the beneficiaries being the workers and entrepreneurs in the agricultural sector and rural areas.
By organizing meetings and roundtables with workers and business entrepreneurs from food industry
within the rural areas, DA contributes to the training and encouragement of entrepreneurship in this
sector.
DA offers consultancy to the entrepreneurs offering traditional and biological products for preparing the
necessary documentation for certification and registration at national and EU level of the traditional,
organic and geographical indicated food products.
DA informs farmers through mass media on news and technology about agricultural and food legislation.
DA organizes fairs, exhibitions and competitions of traditional products at county level
as well as at national level, where traditional producers are invited to which are given awards and
diplomas.
CENTRIA Tutkimus ja Kehitys
CENTRIA Research and Development (CENTRIA R&D) is a research, development, innovation
and continuing education department (unit)of CENTRIA University of Applied Sciences. The
University has three campus areas, in three cities, Kokkola, Pietarsaari and Ylivieska in middle part
of Finland. University has more than 3000 students studuing in 12 training programmes. CENTRIA
R&D mainly operates in Ylivieska, North Finland, in close co-operation with local companies.
CENTRIA R&D has a remarkable role in regional development in North Finland. One of the main
activities of CENTRIA is continuing (adult) education in technology, tourism, business and
computer sciences. CENTRIA Continuing Education Centre has a close co-operation with local
companies and municipalities. This co-operation gives a great possibility of tailor-made courses
like Computer Driver's License, 3D Product Design, Embedded Systems, Tourism services and
business plans.
CENTRIA R&D implements applied R&D projects in co-operation with region's companies and
municipalities and towns. One of these is "Local Food" project with City of Kalajoki. Annually
CENTRIA participates in more than 100 R&D projects as a leader or partner. In this SELF project
we like to present the agriculture in North Finland, the problems of the rising land and cold
climate. CENTRIA is hardly working against these problems and we hope to get some new ideas,
innovations and solutions to local food production from the SELF project. We are very keen on
experience exchange in this project.
İzmit Belediyesi
Izmit Municipality undertakes all local services effectively, efficiently and in harmony within its boundaries with
its 980 municipality personnel. As a centre City municipality, it has several functions and responsibilities in
substructure, superstructure, health and environment. Izmit Municipality prepares many projects related
education, culture, youth, disabled and disadvantaged people, children as a target group to ensure realization of all
kinds developmental implementation. Also, it undertakes some duties and services for the investment aimed at
human below:
To manage the municipality according to strategic plan parallel to EU integration process, to originate corporate
strategies of the municipal administration, to undertake preparation and implementation of the activities in
conformity with these strategies, to determine, pursue and evaluate performance scales of the municipal activities
and personnel, and to submit reports to the municipal council on this subject.
As a centre City municipality, it has several functions and responsibilities in substructure, superstructure, health
and environment. Izmit Municipality prepares many projects relating educational, cultural, woman, youth,
disabled and disadvantaged people, children and in sport fields and to ensure realization of all kinds
developmental implementations.
Izmit municipality facilities many decisions organs to chair their duties and services conferred with other civilian
social institutions as a centre municipality. For instance, The Young Committee can take any necessary measures to
ensure performance of upon the centre city municipality as well by carrying out its suggestions and
recommendations to the municipality.
In addition, Izmit Municipality is the first municipality in Turkey hosting these kind of organizations for Europen
volunteer services and youth programmes. Besides, Izmit Municipality also joined many international EU projects
all around Europe and invited over 50 organizations to Izmit
Izmit Municipality is the first municipality in its region, hosting and sending volunteers under European Volunteer
Service Program and develops projects related to Youth Program. Izmit Municipality representatives have also
participated in many international EU projects all around Europe and invited over 50 organizations to Izmit in
several projects.
In all over Turkey, Izmit Municipality is one of 2 municipalities that is local relay of Eurodesk Turkey.
Jugendaufbauwerk Plön – Koppelsberg
The youth vicarage of the North Elbe Lutheran Church has been carrying out preparatory training courses
and on-the-job training on behalf of the Federal Agency for Employment since the beginning of the fifties.
The foundation of our vocational and pedagogical work is a Christian view of humanity. As Christians, we
are committed to equal opportunities for the disadvantaged and we oppose all forms of exclusion. It is the
guiding principle of our work to organise for each young person the specific kind of support which is most
suitable for her or him. Due to the long and sustained experience with preparatory training courses, the
close co-operation with our client, the Agency for Employment, and with companies, vocational colleges,
specialist services and other institutions, a trusting and competent working relationship has developed.
We consistently achieved a high placement rate for our young people in apprenticeships, jobs and further
measures promoting the integration into the labour market. At the moment, around 200 young persons are
taking preparatory training courses, with 30 employees looking after them.
We attempt to acknowledge and to implement gender mainstreaming as a basic policy in all aspects of our
work We are dedicated to establishing equal opportunities for men and women and to reduce sex-linked
discrimination. Quality development and assurance are important for the continuing success of our work
over the years. The quality management system of the Koppelsberg preparatory training courses has
recently been certified according to DIN EN ISO 9001:2000. As project management, we provide a suitable
communicative network, planning and organization for the whole project as well as evaluation and any
further steps that may become necessary, in close cooperation with the project partner, also with respect to
further projects that may arise. We have experience in Leonardo mobility projects since 2004 and have
partners in Germany and all over Europe. We had the pilot project EULA (EAC-A3/45/06/15) to develop
new forms of mobility in Europe as the leading organization, the follow-up project EULA - IdA
(Integration through Exchange, from the Ministry of Labour and Social Work, II B 1-E009-SH-001) is at
work since August 2009, here we will send 250 young people for a 1 month working experience to partners
in Austria, Estonia, Poland, Netherlands and Denmark.
Nadácia ASPEKT
The ASPEKT Foundation was founded in 1992 in Nitra, Slovakia and it has become one of the most
important non-profit, independent institutions of Slovakia. Since its establishment, in close cooperation with academic institutions in Slovakia and abroad. The ASPEKT Foundation has been
dedicated to the highest educational ideals and a philosophy of better human understanding and
bringing people together through education and language learning.
The ASPEKT Foundation is committed to efficient dissemination of instruction, cross cultural
communication and positive thinking. For the past few years many young people and adults of all
ages and interests have benefited from our language programmes and courses where the spoken
language and communicative approach are emphasised. The friendly atmosphere of the school has
contributed greatly to their excellent final results.
ASPEKT Foundation cooperate with schools, universities, labour offices, and other educational
institutions in Slovakia and in abroad.
MEETINGS
First meeting in GERMANY
Koppelsberg, 26 – 30 November 2012
Name
Organisation
Country
Anna Saveria Saccullo
Italy
Concetta Bruno
Italy
Lasse Takalo
CENTRIA Research and Development
Jugendaufbauwerk Plön-Koppelsberg
Finland
Germany
Michael Tobias
Teodor Popovici
Germany
Romania
Iohn Stefan
Romania
Emilian Pavel
Romania
Paul Gheorghe Fatusan
Ladislav Tatar
Romania
Aspekt Foundation
Slovakia
Eva Zalepova
Aspekt Foundation
Slovakia
Sezgin Çuhadar
Izmit Belediyesi
Turkey
Sinem Gülenç
Izmit Belediyesi
Turkey
Betül Taşer
Sinem Uçan
Izmit Belediyesi
Turkey
Izmit Belediyesi
Turkey
Christian Lange
Anne Wunderlich
Germany
MO. 26.11.2012
WELCOME
15:00 Shuttle Service from Hamburg Airport with our Vans
17:00 Arrival at Koppelsberg, Hotel Check –in
18:00 Dinner, informal meeting
TU. 27.11.2012
08:00 –09:00 Breakfast
09:00 – 09:45 Short Walk over the Koppelsberg
09:45 -11:00 Presentation of all Partners (max. 10 Min each)
11:00 –11:15 Coffee Break
11:15 –13:00 A short look at the application: What are we intended to do?
13:00–14:00 Lunch
14:00–16:45 Making the Plan: Aims of the project
16:45 –17:00 Coffee break
17:00–18:00 How to achieve the targets: Who is doing what?
18:00–19:00 Dinner
20:00 Culture Programm (Surprise)
WE. 28.11.2012 DAY 2
08:00 –09:00 Breakfast
09:00 – 11:00 Timeline: Planning the next meetings
11:00 - 11:15 Coffee break
11:15 – 13:00 Continue the Timeline
13:00 - 14:00 Uhr Lunch
14:00 – 16:45 Who is responsible for what? How will we manage this?
16:45 – 17:15 Coffee break
17:15 – 18:00 Conclusion
18:00 – 19:00 Dinner
20:00 Culture Programm (Surprise)
TH. 29.10.2012 AUSWERTUNG & VERSTETIGUNG
08:00–09:00 Breakfast
09:00 – 12:00 Green Cabbage Workshop
12:00 – 13:00 Results of the Workshop: Lunch
13:00 – 15:00 Documentation of the Workshop, first steps for the Internetcookbook
15.00 – 15:15 Coffee break
15:15 – 18:00 Fish Workshop
18:00 – 19:00 Results from the Workshop: Dinner
19:00 – 22:00 Healthy Northern Germany drinks workshop
FR. 30.11.2012
08:00–09:00 Breakfast
09:00 – 11:00 Feedback, Final round, farewell
11:00 If needed, Shuttle service to Kiel Railway station (trains to airport Ham-burg)
Recipes
Second meeting in Turkey
Izmit, 18 – 22 March 2013
Name
Organisation
Country
Concetta Bruno
Italy
Anna Saccullo
Italy
Giulia Visconti
Italy
Lasse Takalo
Finland
Joana Münnishi
Finland
Johanna Ojala
Finland
Nadine Dibberu
Germany
Katia Marung
Germany
Anne Wunderlich
Germany
Teodor Popovici
Romania
Iohn Stefan
Romania
Ladislav Tatar
Aspekt Foundation
Slovakia
Anton Toth
Aspekt Foundation
Slovakia
Betül Taşer
Izmit Municipality
Turkey
Sinem Uçan
Izmit Municipality
Turkey
MONDAY 18.03.2013 WELCOME
21:00 Arrival at IZMIT, Hotel Check –in
21:30 Dinner, informal meeting
TUESDAY 19.03.2013 DAY 1
08:00 - 09:00 Breakfast
09:00 - 11:00 Izmit City Center
(Visit to Izmit District National Education Manager Sezgin ÇUHADAR)
13:00 -14:00 Lunch
14:00 - 16:00 Izmit City Tour
16:00 - 17:00 Izmit Presentation at the hotel meeting room
17:00 - 18:00 Discussing Project Tasks at the hotel meeting room
18:00 - 19:00 Dinner
WEDNESDAY 20.03.2013 DAY 2
08:00 - 09:00 Breakfast
09:00 - 10:00 Free Time
10:00 - 12:00 Pişmaniye Workplace Visit
12:00 - 13:00 Free Time in city center
13:00 - 13:30 Uhr Lunch
14:00 - 18:00 Turkish Cuisine Workshop(Dolma,osmanlı şerbeti, börek, mantı )
18:00 - 19:00 Dinner
20:00
Culture Program(Saatçi Ali Efendi Konağı/Turkish Coffee Taste)
THURSDAY 21.03.2013 DAY 3
08:00 - 09:00 Breakfast
09:00 - 13:00 İSTANBUL TRIP (Sultanahmet, Ayasofya, Topkapı)
13:00 - 14:00 Lunch
14:00 - 18:00 İSTANBUL TRIP (Yere Batan Sarnıcı, Grand Bazaar)
FRIDAY 22.03.2013
Departure
Recipes
SARIGI BURMA
INGREDIENTS
Fort he dough:
1 glass of milk,
1 egg,
1 tea glass oil,
1 soup spoon vinegar,
Flour and salt
For the top:
Pistachio, 3 soup spoon butter (150 gr)
For interior:
1,5 glass of nut meat
For Sherbet: 2,5 glass of water, 2,5 glass of granulated sugar, Lemon juice
Directions: Put egg, oil, milk, and salt into the pot, add f10ur slowly and mix it by your hand till you get
smooth dough. Leave the dough for 20 minutes and make 4 smal ballo Starting fram one of the ball rall out
dough till it is bigger enough. Cut it into 8 pieces. Add nut meat. Wrap the pieces. Than ruffle it with
Rolling pin .. Put them on oiled oven tray. Pour the melted butter on the pieces and cook it in the oven
with 190 degrees. After you take the tray fra the oven wait 1 minute and pour the sherbet on it.
POTATO PASTRY
INGREDIENTS
4 glass of flour
Half-pk. fresh yeast
1 tea glass of milk
1 tea glass of olive oil
1 Egg
Salt, water
For interior:
3 boiled potatoes
100 gr. White cheese
50 gr. Cheddar cheese
For the Top:
Egg Yolk
Green olive
Directions: Take the flour in to the pot. Put the fresh yeast into the middle and add salt. Pour milk
and olive oil into the fresh yeast. Add the egg and little bit warm water. Start from the middle to
knead. Continue to knead till is limp. When it is limp. Leave your dough for fermentation.
Shave the potatoes and cheese together into other pot. When the dough ferment make 14 small ball
from the dough. Make the dough’s bigger inside your hands and put little bit potatoes and cheese
mixture in the middle of the dough and dose it. Put the balls into the oiled baking tray.
Cut the edges of the dough 5 times and put egg yolk on them. Put the green olives to the top.
Wait for the fermentation again and then put it into the oven 180 degrees.
Third meeting in Slovakia
Nitra, 2 – 7 July 2013
Name
Organisation
Country
Giulia Visconti
Italy
Maria Gerlando
Italy
Maria Canè
Italy
Lasse Takalo
Finland
Johanna Ojala
Finland
Jaana Männistö
Finland
Nadine Dibbern
Germany
Katja Marung
Germany
Horst Dreyer
Germany
Teodor Popovici
Directia pentru Agricultura Bihor
Romania
Michaela Popovici
Romania
Ladislav Tatar
Aspekt Foundation
Slovakia
Eva Zalepova
Aspekt Foundation
Slovakia
Betül Taşer
Izmit Belediyesi
Turkey
Sinem Uçan
Izmit Belediyesi
Turkey
02/07/2013 TUESDAY
Arrivals of co-ordinator and partners to Nitra.
Accomodation in the Hotel.
03/07/2013 WEDNESDAY
09:00 - 10:00 Project meeting
- Meeting in the Congress Room of the Hotel,
- Welcome and opening meeting of the Project,
- Presentation fulfilment of project tasks of each partner,
- Discussion about the headlines of the project and task management
10:00 - 10:30 Coffee break
- Visit the Local Market of Food
- Working at the project tasks, prepare activities, interim report
- Discussion about the Cook Book - result of the Project SELF
12:00 - 13:00 Lunch in the Restaurant (each person will pay alone)
- Meet with Mayor of Nitra City - Mr. Jozef Dvonč,
- Presentation Project “SELF”, partners, activities, outcomes of the
project.
- Visit the Secondary School of Food in Nitra with Director - Mr.
Maček
- Informations about prepare food at the Secondary School of Food,
project.
SLOVAKIA CUISINE WORKSHOP
- Cooking – the Potato Dumplings with special sheep´s cheese and
fried bacon)
- Presentation and tasting sheep´s cheese - typical product of
Slovakia
- Visit the Milk bar in Secondary School of Food in Nitra
04/07/2013 THURSDAY
08:30 Meeting at reception of the Hotel
- Tour of Topolcianky town (small town near Nitra) Visit the Castle
of Topoľčianky, Visit National Stud Farm Topoľčianky
12:00 Lunch with typical Slovakia foods in Farm Haus Topoľčianky (each person
will pay alone)
14:00 - 15:00 Project meeting – SLOVAKIA WINE WORKSHOP
- Visit the Château of Topoľčianky - a wine manufacturer
- Presentation Project SELF, partners, activities
- Presentation and tasting wine (red, white) - typical product of
Slovakia
- Working about project tasks, planning project activities,
19:00 Free time
05/07/2013 FRIDAY
- Tour of Nitra City (visit the Castle, historical centre of Nitra)
10:00 SLOVAKIA WORKSHOP - Open Day at The Nitra Castle
The St. Cyril and Methodius festivities - The Day´s of Nitra
(The anniversary of 1150 years of the arrival Thessalonian brothers
on our territory) The Slovak Food Festival Historical town with
typical Slovak folk products Traditional market The Historical
parade Hoary Slovakian handicrafts Slavica fest - International
folklore festival files from Slovan countries (Slovakia, Czech
republic, Serbia, Russia, Belorussia)
13:00 The Historical festival Pribinova Nitrawa
- The historic tournament sword of King Svatopluk
- Working about project tasks, planning project activities,
20:00 Svätoplukovo Square Cultural activity
- The Slovak Philharmonic Concert - CIRILLO-METODIADA
21:30 Svätoplukovo Square Cultural activity
- Great Moravian Clock: Live images of ancient times Cyril and
Methodius
06/07/2013 SATURDAY
- Trip to the City Bratislava,
- Meet with Mayor of Bratislava City - Mr. Milan Ftáčnik
project.
- Tour of Bratislava City (visit the Castle, historical centre of Nitra)
13:00-14:00 Lunch in the City
- free time
Meeting in the Congress Room of the Hotel,
- Evaluation, reflection and summary of 3rd Partner meeting,
- Planning the 4th of Partner meeting in Finland,
- Certificates ceremony.
18:00 Free time
07/07/2013 SUNDAY
Departure from the Hotel.
Recipes
Potato Dumplings with special sheep´s cheese and fried bacon / Bryndzové halušky
The typical Slovakia food is traditional bryndzové halušky (Potato
Dumplings with special sheep´s cheese and fried bacon). Sheep cheese gives a
unique flavor to the meal on itself, but it is even more tasty with small pieces
of bacon greaves and chives or dill. Usually served with a glass of sour milk
called žinčica.
INGREDIENTS:
Potatoes - 3 pieces
Flour - 5 tablespoons (tbsp)
Egg - 1 piece
Bacon, Bryndza (Slovak Sheep Cheese), Salt
DIRECTIONS:
1. First peel potatoes and shred them.
2. Add egg and flour. You need to make dough that is not watery but also not tough. If it happens to be too watery,
add more flour; if it is too tough, add some water. Add 1 tbsp of salt.
3. Boil water with 2 tbsp of salt (the water has to boil all the time during the preparation).
4. Toss pieces about 2,5 cm (an inch) long into the boiled water, using kitchen knife and cutting board.
5. Cook them for few minutes until they float on the water level. Take them out with a strainer and halušky are
ready.
6. Cut bacon into small pieces and fry them.
7. Put bryndza on top of halušky and heat them together. It is very difficult or many times impossible to buy
bryndza outside Slovakia, but you can use other cheese instead, for example feta cheese mixed with cream
cheese and milk).
8. Put the fried bacon on the top of halušky (with a bit of grease) before serving.
PREPARATION TIME: 30 minutes
Poppy Seed Strudel / Maková štrúdľa
INGREDIENTS:
DOUGH
250 g flour, sieved
1 package baking powder (2 ts)
1 pinch of salt
120 g butter, soft
60 g sugar
1 egg
1 pinch of cinnamon
¼ lemon, only peel, finely minced, a little cold milk
FILLING
- 250 g poppy seeds, finely ground
- 2 tbsp honey
- 40 g raisins (to your taste)
- 2 tbsp rum
-
40 g sugar
40 g breadcrumbs
1 pinch of cinnamon
1/4 l milk
DIRECTIONS:
For the dough, sieve the flour and mix with baking powder and salt. Add soft butter, sugar, egg, cinnamon, and
lemon peel. Quickly kneed into dough adding a little bit of cold milk. Cover dough and let stand in a cool place for
1/2 hours.
For the filling, grind poppy seeds in the meantime (that's the only way to get all the poppy seed taste!) and heat
with sugar, honey, raisins, cinnamon and rum in a small pan over low heat. The poppy seed filling has to be
smooth and a little wet. If it turns out too wet you can dry it with adding breadcrumbs after it cooled out. If it's too
dry soften it with a little bit of milk.
Roll the dough on a floured surface into a 45x40cm rectangle and cut into two equal parts. Spread poppy seed
filling equally on both dough halfs and roll up into a strudel. Put the two strudels onto a baking sheet and bake for
40-45 minutes in medium heat.
PREPARATION TIME: 50 minutes
Fourth meeting in Finland
Ylivieska, 9 – 13 September 2013
Name
Organisation
Country
Anna Saveria Saccullo Associazione Culturale Marida
Italy
Concetta Bruno
Italy
Lasse Takalo
Finland
Johanna Ojala
Finland
Jaana Männistö
Finland
Henry Brach
Germany
TeodorPopovici
Romania
MihaiMates
Romania
LenkaBanska
Aspekt Foundation
Slovakia
Eva Zalepova
Aspekt Foundation
Slovakia
Sinem UÇAN
Izmit Belediyesi
Turkey
Ibrahim Okutan
Izmit Belediyesi
Turkey
AyseKartal
Izmit Belediyesi
Turkey
IlknurDurmaz
Izmit Belediyesi
Turkey
Sunday 8.9.2013
17:05
Eva Zalepova and Lenka Banska from Oulu Airport to Ylivieska (Lasse)
Monday 9.9.2013
12:10 Henry Brach from Oulu Airport to Ylivieska (Lasse)
17:00 Teodor and Mihai from Oulu Airport to Ylivieska (Jaana)
19:00 - 21:00 Italian and Turkey groups from Ylivieska railway station to Hotel
(Lasse/Jaana)
21:00 Welcome dinner in Restaurant Pikkuveli (in Hotel Cuckoo’s Nest)
Tuesday 10.9.2013
9:00
11:30
13:00
1st project meeting in Centria (room A118)
- Welcome and opening of the 4th project meeting (Centria R&D Manager
Mr. Vesa Martinkauppi)
- General information of Ylivieska and the surrounding area
- presentation of the program of the week
Coffee brake
- discussion of the project tasks and situation
- presentation of Centria
- Grand tour in Centria’s facilities
Departure to Kalajoki and Lunch in ABC (Service station)
Visit to See Life Centre (Meriluontokeskus) in Kalajoki (Mrs. Sari Airas)
14:30
17:30
18:00
Grand Tour in Kalajoki Hiekkäsärkät (Sand dunes) nature
Visit to Lokkilinna (view of the sea Restaurant) and Tapion Tupa (old
farmhouse with handicrafts shop and art exhibition)
Guided tour and coffee in Havula Manor house in Kalajoki (Mrs. Sari
Alajoki)
Back to Ylivieska
Free time, shopping, swimming etc.
9:00
10:00
12:00
13:00
14:00
15:00
18:00
2nd project meeting in Centria (room A118)
Visit to Ylivieska City Hall and meeting with Mayor Mr. Terho Ojanperä
Lunch in Centria (Amica)
Visit to honey bee farm (Vääräkankaan Hunaja / Mr. Kari Vääräkangas)
Short shopping time in Ylivieska
Food Workshop in YSO (preparation of Finnish dinner)
Dinner
8:15
9:00
Meeting in Hotel Käenpesä
Visit to Haapavesi Cheese dairy (producer of Oltermanni cheese) Guided
by Mr. Marko Palosaari
Lunch in Centria
Time for shopping in Ylivieska shopping area (Kärkkäinen, Prisma, Savari,
CM)
Departure to Kalajoki
On the way visit to Pottery Iso-Pahkala and some other places of interest
Relaxing evening together with open fire place, sausage, beer, sauna and
self-made program
15:30
Wednesday 11.9.2012
Thursday 12.9.2013
12:00
13:00
14:30
16:00
Friday 13.9.2013
Any time
Shuttle services to Oulu airport according to the flights
04:30 Theodor and Mihai to Oulu Airport (Jaana)
08:30 Eva & Lenka and Henry to Oulu Airport (Lasse)
Later on Friday and/or early on Saturday Italian and Turkey groups to train (Taxi)
Recipes
Mama’s berrypie
Shell
Filling
100 g margarine
3 dl blueberries
½ dl sugar
1 can sour cream
1 egg
1 egg
1 dl graham flour
½ dl sugar
1 dl wheat flour
1 teaspoon vanilla sugar
1 teaspoon baking powder
Traditional Sautèed Reindeer
1 kg (Frozen) reindeer meat
3 ts butter
2 dl water
Salt
Hew chips icy meat. Melt butter in a pot. Add meat in a pot in small quantities and fry brown.
After frying meat, add water and salt in a pot. Reduce the heat and simmer for an hour under the
cover. You can get best results, if you poach food in the oven 125 degrees for 2-3 hours.
Fifth meeting in Romania
Oradea, 17 – 21 March 2014
Name
Concetta Bruno
Organisation
Country
Italy
Anna Saveria Saccullo Associazione Culturale Marida
Italy
Giusi Scaduto
Italy
Joana Münnishi
Finland
Johanna Ojala
Finland
Lasse Takalo
Finland
Ladislav Tatar
Aspekt Foundation
Slovakia
Anton Toth
Aspekt Foundation
Slovakia
Horst Dreyer
Germany
Anne Wunderlich
Germany
Dorin Corches
Romania
Teodor Popovici
Romania
Mihai Mates
Romania
Camelia Eliza Mraz
Romania
Nicolae Hodisan
Romania
Monday, March 17, 2014
12:20
14:56
15:10
18:25
Lasse , Jaana , Johanna/ Budapest Airport- Hotel Continental Forum
Ladislav, Anton/Oradea Station-Continental Forum Hotel Oradea
Anne, Horst /Budapest Airport- Continental Forum Hotel Oradea
Anna, Concetta, Giusi / Airport Oradea – Continental Forum Hotel
9:00
Meeting at the hotel reception of Continental Hotel
- Pedestrian movement headquarters DA Bihor, D. Cantemir Street, 24- 26
In road - short vizit in the Fortress of Oradea ,
- short vizit in peasant food market Oradea.
Meeting at the headquarters of DA BIHOR:
- Receipt by executive manager Mr. Dr.Eng . Niclae Hodisan
- Meeting program and general information about Oradea
Coffe break
Lunch - Romanian House Restaurant Felix
Vizit the tourist resort Baile Felix (Parcul Natural Felix)
Return to Oradea
-Vizit Monastery of Saint Mary Oradea
Free time – Shopping
Tuesday, March 18, 2014
10:00
11:00
12:00
14:00
16:00
17:30
Wednesday, March 19, 2014
8:00
12:00
18:00
Boarding the bus in front of Hotel Continental for a trip to the Apuseni
Natural Park (75Km )
- visit the Horea-Flutur Museum
- visit trout Pietroasa
Lunch - House Bears Restaurant - Free
- visit the Cave BearI(Pestera Ursilor)
return to Oradea
Thursday, March 20, 2014
10:00
Visit to City Hall and reception by Mr. Deputy Mircea Malan.
- View from city hall tower
11:00 Visit in the historic town of Oradea-Free time
12:00 Lunch - Fishermen House Restaurant
14:00 - 19:00 Workshop
- Romanian traditional food preparation: homemade bread with potatoes
(paine de casa cu cartofi), stuffed cabbage(sarmale) , Cheese buns
(branzoici).
Friday, March 21, 2014
Farewell!
Transfer Continental Hotel - airport/ train station.
Recipes
Homemade bread with potatoes
Ingredients for one bread of 1 kg
• 620 grams white potatoes, crumbly
• 650 grams flour, type 550 BL
• 120 ml water from the potatoes boiling
• 4 teaspoons salt
• 2 tablespoons oil
• 25 grams fresh yeast
• 1 teaspoon sugar
Preparation
Mix the yeast with warm water and a tablespoon of sugar and put in the middle of sifted flour,
mixed with boiled, crushed and cooled potatoes. Put the salt, add warm water and mix until the
dough smooths, then add the oil and knead another 10 minutes in all.
Criss cross the dough to the bottom with an oiled knife, cover the bowl, and let the dough rise in a
warm place, covered with a napkin. After 1 hour, knead the dough again and break it into pieces,
place it in an oven tray and let it rise.
Criss cross the surface and bake it in the well heated oven for 1 hour.
Tuffed cabbage
Ingredients:
 1 kg beef and pork mince mixture
 1 piece pickled cabbage
 300 g chopped onion
 50 ml oil
 200 g uncooked white rice
 100 ml tomato sauce
 Salt
 Pepper
 Dill
 100 g smoked ham or bacon
Preparation
Fry the onion in oil.
Add rice, tomato sauce and leave it for two minutes on fire.
Add minced meat, salt and pepper to taste. Mix well. Fill in the cabbage leafs with this composition
by rolling them.
Put chopped cabbage on the bottom of the dish, then the stuffed cabbage in rows. On the top, put
chopped cabbage, smoked ham, add hot water to cover and cook them on low heat. If needed, add
water, and cook until tender.
Sixth Meeting in ITALY
Palermo, 5 – 10 May 2014
Name
Anna Saveria Saccullo
Concetta Bruno
Giulia Visconti
Maria Gerlando
Maria Canè
Giuseppina Scaduto
Valentina Costa
Jaana Säkkinen
Johanna Ojala
Lasse Takalo
Anne Wunderlich
Jan-Peter Jansen
Michael Tobias
Christian Lange
Dorin Octavian Corches
Mates Mihai-Sorin
Ladislav Tatar
Eva Zalepova
Betül Özcan
Cemal Özcan
Ayhan Acar
Organisation
Centria Research And Development
Jugendaufbauwerk Plön
Aspect Foundation
Aspect Foundation
Izmit Belediyes Municipality
Country
Italy
Italy
Italy
Italy
Italy
Italy
Italy
Finland
Finland
Finland
Germany
Germany
Germany
Germany
Romania
Romania
Slovakia
Slovakia
Turkey
Turkey
Turkey
05/05/2014
Arrival
Transfer from the Airport to Palermo
08:00
08:30 - 10:00
10:00 - 12:00
12:00 - 12:30
12:30 - 13:30
13:30 - 14:30
15:00 - 16:00
16:00 - 17:00
17:30 - 19:00
19:00
Meeting at reception of the Mediterraneo Hotel
Palermo/Castronovo di Sicilia by bus
Visit to Azienda agricola zootecnica “CAPUZZO”
Castronovo di Sicilia/ Alia by bus
Visit to Grotte della Gurfa
Lunch at - Al Lago Verde - Alia
MEETING Major Alia Municipality
Free time in Alia
Alia /Palermo by bus
Free time in Palermo
07:45
08:00
09:00 - 11:00
11:30 - 13:00
13:00 - 14:00
14:30 - 16:00
16:30 - 18:30
Palermo - Piazza Massimo/ Cefalù by bus
Visit to Azienda “Pesce Azzurro Cefalù”
Free time in Cefalù
Cefalù/Palermo by bus
Visit to Azienda Agrumaria Corleone
Workshop
Azienda Agricola “IL TANCRE’”
Dinner with typical Sicilian foods
06/05/2014
07/05/2014
19:00
08/05/2014
08:30
09:00 - 10:00
10:30 - 13:00
18:00
Meeting Major Municipalità Palermo
City tour
- Cattedrale di Palermo
- Palazzo dei Normanni
Ballarò old market
Free time in Ballarò
Project Board Meeting Marida headquarter
- Presentation project status.
- Preparation final report
09:30
10:00 - 10:30
11:00 - 14:30
14:30 - 16:00
16:00
Palermo Monte Pellegrino - Santuario Santa Rosalia
Mondello - free time
Visit to Monreale
Departure
Transfer from Palermo to the Airport
13:00
13:00 – 15:30
15:30
16:00 - 18,00
09/05/2014
10/05/2014
Recipes
Sicilian Cannoli
The cannoli are the most typical sicilian pastry
Ingredients for 4 servings:
150 g. of flour, 500 g. of fresh ricotta, 270 g. of sugar, 20 g. of butter, 20 g. of cocoa powder, 1 egg, 1
tablespoon of vinegar, orange peel, chocolate pieces, icing sugar, extra virgin olive oil.
Preparation: Mix the flour, 20 g. of butter, 1 egg, cocoa powder, sugar, and add a tablespoon of
vinegar , Once prepared the dough it has to rest for about an hour. Flatten the dough with a rolling
pin, then create square shapes with the help of a knife, wrap diagonally the forms obtained around
tubes of tin, then fry in abundant oil.
Dry the forms and allow them to cool, then remove from tin tubes.
Preparing the filling:
Pass the ricotta through a sieve ,add chocolate and sugar. fill shapes, decorate with candied orange
peel and powdered sugar.
Sardines "a beccafico" - Sarde a beccafico
Preparation:
Heat 2 tablespoons of olive oil in a pan and let brown the bread crumbs ;
then , put into a bowl ( keep aside 1 tablespoon ).
Add the raisins soaked in warm water and squeezed , pine nuts , the anchovies , boned and
dissolved in a little olive oil , parsley chopped , a pinch of salt and a pinch of pepper and mix
with all care , incorporating more oil if necessary.
Clean the sardines and removed the head and bones ; wash and roll out a plan and season with
salt. Distributed on each part of the compound prepared and roll , forming rolls.
Arrange, and then, in a greased baking dish, alternating with bay leaves and thin slices of lemon.
At the end , the preparation sprayed with an emulsion of lemon juice and sprinkle with remaining
bread crumbs and a pinch of sugar.
Bake at 200 degrees for 15 minutes.
Via Ammiraglio Amerigo Conti, 8 – 90146 Palermo - Italy
ass.marida@gmail.com - http://maridaonlus.altervista.org/
tel 00393280848865 - fax 00390916884070

Participants of the meeting

Transcription

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