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After the theoretical part of the CASYS project, during the week included between the 3rd and the 7th of July, a practical seminar followed: the Blended Mobility, where all the participants experimented different culinary art techniques.

During this phase of the project the partners coming from Italy, Spain, Latvia, Lithuania, Slovenia and Bulgaria, met at Varna’s University of Management and followed the guide of this university’s acknowledged chefs, in order to learn new themes connected to food and nutrition and to cook traditional dishes from the different countries.

Italy was the first country to inaugurate the Blended Mobility. During the first practical exercise, the participants were shown how to prepare fresh pasta. First, they prepared the dough with the main ingredients, then they tried to cut pasta according to the different techniques described in the manual which was written by all the participants.

Later, people focused on a particular kind of pasta: strozzapreti. After telling the origins and traditions connected to it, this dish was served with a fresh vegetables dressing, underlying the importance of a healthy diet. A lesson completely dedicated to this subject, which was very important for the whole development of the CASYS project, was particularly appreciated by all the participants. They were explained the basic principles of nutrition and the importance of eating certain foods, in order to have a healthy diet and lifestyle.

People cooking pasta

Then, it was Spain’s turn to teach to the participants one of its most famous dishes: the tortilla. Trainers and trainee did their best to cook this particular frittata, showing their will to learn and their culinary talent.

Cooking Tortillas

During the second day of the Blended Mobility the participants moved to Dobrich, in a separate branch of Varna University. Here, the main subjects were: the Sustainable Culinary Tourism, the local gastronomic production and organic food. The fundamental link between food and health is one of the most important aspects that has been considered through the realization of the CASYS project. For this reason, a whole day was dedicated to deepen this theme.

After the first part of the Blended Mobility, that was more theoretical and introductive, during the afternoon, the participants focused on the preparation and tasting of some typical dishes from the Bulgarian culinary tradition that were presented by the team.

As representative of modern culinary technique, the Molecular Cuisine was the undisputed protagonist of the third day of the Blended Mobility. In fact, after a brief introduction to this fascinating cooking method, and after the presentation of the main theoretical aspects that marks it, the participants were involved in a practical exercise in which mustard caviar and ketchup were prepared, to be served together with a great burger, 100% home made.

Then, thanks to the guidance of some experts, the conversation focused on healthy diets based on some specific ingredients and foods, all sustainably cultivated. The preparation of some typical dishes from Latvia followed, with great pleasure of the participants.

During the fourth day of the practical activities organized for this phase of the CASYS project, the participants came back to Dobrich where they assisted to a Culinary Arts Exhibition.

At this event some good practices to be applied to the gastronomic field, in all its components (cultivation, production, preparation), have been shown.

In addition, the participants had the chance to listen to some witnesses of interesting local realities, like the one of the Mihovi family who produces honey for a living since 1994. During the years, this family specialized in the production of honey for different purposes (lotions, propolis, candles, food, etc.), winning prizes and rewards at a national level. In this occasion, Mrs. Nedyalka Mihova, also crowned “Honey Queen” during her first trade show in Dobrich in 2011, tried to transmit the passion for her job to the participants by speaking about the importance of the local production and the various techniques to apply in the field of apiculture.

Later, the focus moved to some theoretical parts discussed during the development of the CASYS project which are also described in the written manual about the good practices. The participant talked about the procedures they used in order to realize the project, how it was developed and to whom it is addressed.

At the conclusion of this day, participants from every country realized and presented a quick recipe belonging to their own culinary tradition. Spain showed how to prepare gazpacho, Lithuania taught how to prepare some typical appetizers with bread as a main ingredient. Partners from Italy taught to kids, young and adult people how to prepare piadina and how to use the rolling pin in order to stretch the dough. The final result was a sweet piadina dressed with melt dark chocolate…which the participants appreciated very much!

Preparing dough

During the last day, the participants were in Varna again, where trainers and trainees were involved in the final practical activities of this experience, in the sign of gastronomic awareness and learning of new culinary techniques. Every participant to the CASYS project also received a certificate of attendance in which the acknowledgement of some notions and techniques linked to the culinary arts are demonstrated.

The Blended Mobility, realized as the second practical phase of the CASYS project, brought to brilliant results. For this reason, we hope that the project can continue its development in each country, according to the possible path.

Participant to the CASYS project received a certificate of attendance

In order to have further information and to have access to the teaching platform, you can click on the following link: http://www.casys-bg.com/onlinetraining/

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11 thoughts on “(English) BLENDED MOBILITY TRAINING (3-7 JULY 2017)

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