In the "Green Cooking - The Italian Experience" project, students from the Professional School for Tourism "Ivan Vazov" - Sunny Beach, Bulgaria, partnered with Associazione Most for a unique culinary venture in Italy. This article provides a brief glimpse into their activities.
The journey began with a visit to a farm in Cressa and a butcher shop in Bogogno, giving students a firsthand understanding of the farm-to-table concept. This experience highlighted the importance of sustainable ingredient sourcing in cooking.
Embracing Italian culinary traditions, the students prepared classic dishes like "Gnocchi alla Sorrentina" and "Tiramisu" in Castelletto sopra Ticino. These sessions were more than cooking classes; they were an immersion into the heart of Italian cuisine.
Additionally, under the guidance of Stella and Alessandra Bonisoli, they mastered the art of making homemade lasagna. This wasn't just a cooking lesson, but an insight into the passion and tradition integral to Italian cooking.
Through these activities, the students from Ivan Vazov PGT are not only learning to cook but are also understanding sustainable cooking practices, essential in today's culinary world.
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