FOOD FROM ITALY

ITALIAN CUISINE

Presented by Ioanna Barbari C2

Italian cuisine has developed through centuries of political and social change, with roots dating back to the 4th century BC. Italian cuisine was influenced by the cuisine of ancient Greece, ancient Rome, Byzantine, Jewish, Arabic and Norman.

The main characteristics of Italian cuisine are its extreme simplicity, with many dishes consisting of 4 to 8 ingredients. Italian cooks are based on the quality of materials rather than the complexity of preparation.

Dishes and recipies are often made more by grandmothers and not by chefs, and for this reason many recipies are adapted to the housewife's household. Many dishes that were once known only in their homeland have spread throughout the country. Cheese and wine are an important part of the kitchen, with many variations and a certain legal protection, the Controlled Protecton of Origin (DOC). Even coffee, especially espresso, has become important for Italian cuisine.

It is one of the cuisines offered by most in the world, although often the Italians are not satisfied with how the restaurants prepare Italian dishes abroad. One of the reasons is the difficulty of finding local Mediterranean food products (because the costs are high as they are in countries where the products in question have to be imported), another reason is the simplicity.

                                                       

   
Some of the specialities of Italian cuisine include:

• Brosketta
• Kresedina
• Grissini
• The Bread of Mother
• The Bread of Benedetto
• The Bread of Altamura
• Tuscan Bread

ΙΤΑΛΙΚΗ ΚΟΥΖΙΝΑ

Παρουσιάζει η Ιωάννα Μπαρμπαρή Γ2

Η ιταλική κουζίνα έχει αναπτυχθεί μέσα από αιώνες πολιτικών και κοινωνικών αλλαγών, με ρίζες που χρονολογούνται από τον 4ο αιώνα π.Χ. Η ιταλική κουζίνα επηρεάστηκε από την κουζίνα της αρχαίας Ελλάδας, της αρχαίας Ρώμης, της Βυζαντινής, της Εβραϊκής, της Αραβικής και της Νορμανδίας.

Τα βασικά χαρακτηριστικά της ιταλικής κουζίνας είναι η εξαιρετική της απλότητα, με πολλά πιάτα που αποτελούνται από 4 έως 8 συστατικά. Οι Ιταλοί μάγειροι βασίζονται στην ποιότητα των υλικών και όχι στην πολυπλοκότητα της προετοιμασίας.

Τα πιάτα και οι συνταγές συχνά γίνονται περισσότερο από τις γιαγιάδες και όχι από τους σεφ, και για το λόγο αυτό πολλές συνταγές προσαρμόζονται στο σπιτικό της νοικοκυράς. Πολλά πιάτα που ήταν κάποτε γνωστά μόνο στην πατρίδα τους έχουν εξαπλωθεί σε όλη τη χώρα. Το τυρί και το κρασί είναι ένα σημαντικό μέρος της κουζίνας, με πολλές παραλλαγές και μια ορισμένη νομική προστασία, το Προστασία Ονομαστικής Προέλευσης  (ΠΟΠ). Ακόμη και ο καφές, ειδικά ο εσπρέσο, έχει γίνει σημαντικό για την ιταλική κουζίνα.

Είναι μια από τις κουζίνες που προσφέρεται από τους περισσότερους στον κόσμο, αν και συχνά οι Ιταλοί δεν είναι ικανοποιημένοι με το πώς τα εστιατόρια προετοιμάζουν ιταλικά πιάτα στο εξωτερικό. Ένας από τους λόγους είναι η δυσκολία εξεύρεσης τοπικών προϊόντων διατροφής στη Μεσόγειο (επειδή το κόστος είναι υψηλό όπως συμβαίνει στις χώρες όπου τα εν λόγω προϊόντα πρέπει να εισαχθούν), ένας άλλος λόγος είναι η απλότητα. 

Μερικές από τις σπεσιαλιτέ της ιταλικής κουζίνας περιλαμβάνουν: 

Brosketta, Kresedina ,Grissini, Το ψωμί της μητέρας, Το ψωμί του Benedetto, Το ψωμί της Altamura, Το ψωμί της Τοσκάνης.

Let's go to the movies! The Titanic

TITANIC

Presented by Ioanna Barbari C2

Titanic is a movie that everyone loves, especially those that are fans of romantic movies. The movie tells the dramatic story of the Titanic with Leonardo Di Caprio and Kate Winslet as the main actors. James Cameron was director, writer and producer.

In the  year 1912 Jack a young poor guy,( Di Caprio) travels on the gorgeous ship Titanic from London to New York with a big dream. On board he meets Rose, a fabulous, wealthy girl (Winslet). He falls in love with her as soon as he sees her. However, after a few days the ship hits an enormous iceberg and the tragedy begins to unfold. The Titanic begins sinking...

EATING OUT

GOOD FOOD

Written by Anna Skandali C4

Recently I visited Naousa in the north of Greece. I had heard that there are some exceptional restaurants there. As I was there I decided to go to one, on the river bank. The Geranium is a traditional taverna that serves the most delicious meat I have ever tasted. I ordered pork skewers servedwith chips, rice, pita bread and tzatziki. The portions are extremely generous that I couldn't finish my plate.

ALCOHOL

Alcohol Addiction

Presented by Eirini Kougkouni C1

Over the years, numerous studies have shown that moderate alcohol intake can produce health benefits for significant segments of the population. These studies also show that excessive alcohol intake can wipe out those benefits and create a number of serious health problems.

HELICOPTERS

                                                                 HELICOPTERS

                                                                                          Presented by Efstratia Tsampouri C2



A helicopter is a type of rotorcraft in which lift and thrust are supplied by rotors. This allows the helicopter to take off and land vertically, to hover, and to fly forward, backward, and laterally. These attributes allow helicopters to be used in congested or isolated areas where fixed-wing aircraft and many forms of VTOL (Vertical TakeOff and Landing) aircraft cannot perform.

The English word helicopter is adapted from the French word hélicoptère, coined by Gustave Ponton d'Amécourt in 1861, which originates from the Greek helix (ἕλιξ) "helix, spiral, whirl, convolution" and pteron (πτερόν) "wing". English language nicknames for helicopter include "chopper", "copter", "helo", "heli", and "whirlybird".

A GREEK POET - KOSTAS KARYOTAKIS

KOSTAS KARYOTAKIS

Presented by Ani Leka C2

Kostas Karyotakis (30 October/11 November 1896 - 20 July 1928) is considered one of the most representative Greek poets of the 1920s and one of the first poets to use iconoclastic themes in Greece. His poetry conveys a great deal of nature, imagery and traces of expressionism and surrealism.

CHOCOLATE

                                                                                                        Presented by Efstratia Tsampouri C2
Everyone loves chocolate...

But not everyone knows where it comes from. To hear the story of how cacao is harvested, transported and transformed is to know the wonder of chocolate- its science, flavor and art.

Whether it's a blend of Latin American and African cacao, or a single-origin bar, the process for making chocolate is essentially the same. And it starts with the tree, pod and bean...