Filet Mignon de Porc au Corrézon

Recette présentée à la réunion de Montauban en novembre 2008.

MONTAUBAN Novembre 2008

Au cours de cette réunion, nous présenterons une recette alliant un fromage corrézien et quelques produits régionaux tels que le cochon Cul noir de ST Yrieix, le miel de bruyère et la bière de la brasserie St Martial.

"Pavé de filet mignon de porc "Cul noir" au Corrézon rôti, sauce au miel et bière du Limousin, écrasée de pomme de terre et châtaignes aux noisettes".

A bientôt pour la fiche et les photos.

Meeting in La Spezia (Italy)

1. ACTIVITIES DURING THE MEETING :

Visit of the catering section of La Spezia school
Visit of the garden of aromatic herbs “Comenius”
Meeting with the students and the teachers
Presentation of the work done by the students and the team of teachers during the school year.
Presentation of the blogs of the different schools
Preparation of dishes created by the students during the year
Tasting of these dishes by all the partners from a buffet prepared by the students of La Spezia.
Meeting with the press and television .
Visit of a fish keeping place
Visit of a mussel farm
Visit of Cinque Terre by boat
Visit of a wine cellar
Visit of the Organic Valley “ Val di Vara”.
Meeting with a producer of organic cheese and organic dairy products
Tasting of local products .
Meeting with vegetable producers and reception by the inhabitants of a village“Pignone”specialised in organic agriculture

2. ACTIVITIES IN 2007/2008

a) Meeting project in Almeria (Spain) : planning of the objectives of the year
b) Meeting project in La Spezia (Italie) : presentation of the activities and work achieved during the school year
c) Visit of food processing factories
d) Cultural visits
e) Creation of blogs and communication through them all along the year
f) Creation in each school of a garden of aromatic herbs, required by the objectives of the project
g) Creation by each school of a dish based on the use of local products and aromatic herbs
h) Preparation of some dishes from the different partners by the students in each school thanks to the recipe cards exchanged through the blogs .
i) Preparation of a glossary of technical words used in the different recipe cards
j) Preparation of a European Comenius evening in all the schools participating in the project .
k) Work on the geography of every country

3. DATES OF OUR NEXT MEETING IN MONTAUBAN

The next meeting will be held in Montauban in November 2008 from Monday 10th to Friday 14th . We will prepare the objectives for the year 2008/2009.(everyone can think about the possible activities .)

Each school will have to prepare a dish based on cheese and dairy products and aromatic herbs.

Travaux de printemps

Avec les nombreuses averses du printemps et après les lapins, notre jardin est envahi par les mauvaises herbes, ce qui nous oblige à désherber assez souvent.

With the rainy spring, our garden is full of bad grasses, so we need to weed it very often.

LA SPEZIA : The dishes presented. Plat présentés. Platos presentados.

Vous pouvez retrouver les fiches techniques de tous les plats ci-dessous sur les blogs de chaque école.

You can find the recipes of all these dishes in the blogs of each school.

Pueden descubrir las recetas en los blogs de cada escuela.

Montauban

Lofoten

Almeria
Limoges

Trebisacce

La Spezia
Soverato

Photos of the meeting in La Spezia

Many thanks to Paola, Stefano and all the teachers, students and administration of school of La Spezia. It was a very nice meeting, a good organization and interesting visits. THANK YOU !

Program of the meeting in La Spezia - 19 / 23 may 2008

19 May Monday

Arrival
Hotel del golfo Lerici
Via Gerini, 37 - 19032 Lerici (Sp) Tel. 0187967400 - 0187965733 Fax 0187965733
www.hoteldelgolfo.com
Dinner at Hotel del golfo

20 May Tuesday

9.00 Departure from Hotel del golfo to La Spezia IPSSAR G. Casini
9.30 Catering and hospitality college “quick” tour
10.00 Meeting : Working on the project
12.30 Lunch Prepared by IPSSAR G. Casini students.
Afternoon : Boat tour (military navy boat)
Departure from La Spezia to Mussel farming.
www.mitilicoltori.it
Tino and Palmaria islands. Portovenere
www.isolapalmaria.com
www.portoveneredidattica.it/sceLegrazie/Territorio/Portov_Imm/immagini_Porto_venere.htm
and Cinque Terre
www.cinqueterre.it

21 May Wednesday

9.00 at school : Working on the project
Preparation of a buffet : Each school has to prepare 1 dish.
12.30 Lunch
14.30 Wine Cellar Cantinae Lunae
www.cantinelunae.com/ita/home.htm
17.00 Visit Sarzana
Guided tour of the city centre.
19.00 Back to hotel
20.00 To Tellaro. A short walk through the fishing village narrow alleys , an aperitif and a super seafood dinner at Delfino Restaurant
http://www.borghitalia.it/html/borgo_it.php?codice_borgo=499
Delfino Restaurant www.ristorante-delfino.it/

22 May Thursday
9.00 Departure from Hotel del Golfo Lerici to Val di Vara.
Visit Varese Ligure village.
Wine Cellar Cinque Terre.
We will go to the famous Organic Valley.
Tour of the most important farms.
www.coopcasearia.it
Liguria's Secret Valley

Val di Vara - the Organic Valley

The Val di Vara is a little known part of Liguria which is gaining a reputation for good quality organic food.
I've just returned from Liguria. This part of Italy is best known for its stunning coastline, the Italian Riviera, but I stayed in the mountain region of the Val di Vara - a part of Liguria that has hardly been explored by tourists. It's an area that is well known in Italy however, as it has a reputation as a 'green' organic valley. The main town is Varese Ligure, once a resort for wealthy Genoese families escaping the heat and mosquitoes of the coast in summer. The whole area is making great efforts to be as green as possible: wind turbines and solar panels provide power, and waste is carefully recycled.
Many farmers in the valley raise their cattle organically, and the butcher's in Varese Ligure often has queues outside. There is also an organic cheese factory and organic yoghurt factory. Small producers in the valley also make honey - the chestnut one is particularly good . In the hill village of Castiglione Chiavarese, you can also find wine and olive oil at the Azienda Agricola Pinogino. The area, with its thick chestnut and beech forests, is also noted for its excellent porcini mushrooms.
www.cantinacinqueterre.com

20.30 Dinner : Prepared by the Evening classes IPSSAR G. Casini Students.

23 May Friday

Departure