The "Green Spoon" project, part of the KA210 VET Erasmus+ Program, represents a remarkable collaboration between Associazione Most in Italy and several Bulgarian professional schools, including the Professional School for Tourism “Ivan Vazov” in Sunny Beach, the Professional School for Light Industry and Tourism in Kazanluk, and others. This article recollects the enriching events and experiences from the project activities in Bulgaria and Italy.
Events in Bulgaria: In Kazanlak, the project celebrated the fusion of history, tradition, and modern life, respecting nature and emphasizing women's empowerment. A special acknowledgment goes to Kazanlak's vice mayor Ms. Koeva and her team for hosting a warm and productive meeting. For Associazione Most, Kazanlak transcended from being just a location to a heartfelt experience, symbolized by its iconic roses.
A unique culinary highlight was the master chef class where participants prepared traditional Bulgarian dishes using roses, a symbol of Kazanlak. The cooking of tutmanik (rose bread) and banitza with rose jam was not only a gastronomic delight but also a cultural immersion. These activities underscored the project's emphasis on local, sustainable ingredients.
The warm welcome extended to the group of experts from the Arona and Castelletto Ticino regions in the Kazanlak Tourism School was a testament to Bulgarian hospitality. Marina Grassani from the commune of Arona reflected on the visit as an enriching experience filled with new friendships, knowledge, and a bit of humor about the indulgence in delicious cuisine.
Events in Italy: In Italy, the hospitality and culinary skills of the students of the High School for Tourism “Maggia” Stresa were showcased during the visit of teachers from Bulgaria and Romania. This event underlined the importance of cordiality and cultural exchange in the culinary arts.
A special cooking session was dedicated to preparing Risotto Milanese, a classic Italian dish. Guided by Chef Mattia, the participants learned the art of making this simple yet flavorful dish using high-quality Italian ingredients like carnaroli rice, saffron, and Parmigiano cheese. The emphasis was on the technique, with the playful Bulgarian phrase "БЪРКА, БЪРКА" (turn, turn) highlighting the fun and interactive nature of the cooking process.
Another memorable moment was the 'Risotto time' at the Green Fork cooking camp in the Novara province, renowned for producing some of the best-quality rice in Italy and Europe. This experience not only taught the traditional Italian risotto-making technique but also emphasized the importance of using local, high-quality ingredients.
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