The "Eco-Friendly Cooking with Aroma and Tastes from Local Nature" project, a KA1 VET Erasmus+ initiative, has brought together students from the Professional School for Tourism "P.K.Yavorov" in Dobrich, Bulgaria, with Italian master chefs. Associazione Most is excited to share highlights from this cross-cultural culinary journey.
The project reached a flavorful finale with a pizza-making session. Under the guidance of experts from Circolo Castelletto, Dobrich's students crafted pizzas from scratch, mastering the authentic Italian technique. Their success was not just in the delicious pizzas they made but in the skills and enthusiasm they showed, earning them hearty praise.
Another milestone was the pasta-making class led by Mattia from Circolo Castelletto. The students learned the art of creating fresh pasta, a staple of Italian cuisine. This skill is not just a culinary achievement; it's a cultural bridge, bringing a taste of Italy to Dobrich and the North Black Sea coast.
The students also excelled in making gnocchi, a testament to their rapidly growing culinary expertise. These hands-on experiences in traditional Italian cooking have not only enhanced their skills but also enriched their understanding of sustainable and eco-friendly cooking practices.
Finally, the students tackled the iconic lasagna, learning to create this favourite dish with a finesse that rivals the best in Italy. Their newfound expertise promises that the next time lasagna is served in Dobrich or Albena, it will carry the authentic flavours of Italy.
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