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YOUTH VILLAGES

"Young Towns" is a project of BAI winner of the invitation referred to "actions to young people" as per the Decree of the Head of Mission Structure known "Department of Youth No. 6 / 2009 of 03/06/2009.

For our Authentic Villages is indispensable to encourage young people to remain in the territory by helping them to take responsibility and participate actively in public life and civil and sharing between generations and between cultures, without necessarily having to leave the place of origin. What are the reasons why a young man to remain in the village, what and under what conditions a young person is willing to do to contribute to the vitality and attractiveness of that village, as the knowledge and resources of the values \u200b\u200bthat bind people to the village and that make it interact with the outside is able to strengthen the sense of collective identity of the past and now? The Youth Villages project aims to address these questions by increasing the cultural competence of young people, promoting their creativity and their ability to deal locally and across the board by integrating its initiatives with those already present in the villages for young people.
The 12 participating communities and co-financiers of the project are: Barry (AQ), Casalbuono (SA) , Cortemilia (CN), Fara San Martino (CH), Galtellì (NU), Giffoni Sei Casali (SA) , Levice (CN), Melissa (KR), Melpignano (LE), Sauris (UD), Sutrio (UD), Tresigallo (FE).
Laboratories identity are organized by local associations and cooperatives in cooperation with public administration and coordination with the National Association. The activities have as their main themes: local identity as a value, knowledge of places and geographical mobility for growth human and cultural dialogue between cultures, and is aimed at boys aged between 15 and 21 years.
The young participants will carry out activities, works, and creative productions that will be presented circuited during and at the end of the project.

www.borghiautenticiditalia.it

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Farm "FOOD CENT" and Beans with

Hundred Tastes was founded in 1990 as a commercial enterprise aimed at the production and sale direct products of the forest, cold cuts and cheeses.

Hundred Tastes has embraced the needs of an increasingly looking for natural products and natural environment and local culture.

The woodland products, mushrooms, honey mushrooms, and many other varieties are directly collected and checked before being processed with care and stored in oil.

The pigs are reared on their own, in the tradition of farming and products are selected, only the best working and cured meats as I was done once in the period between November and February.

The capicollo, the brawn and sausages take a color and flavor that conjure up sensations and flavors that seemed lost.

One of the strengths of the company is the use of organically grown vegetables from the garden that are picked fresh in the period from July to September and stored in oil.

Finally, notable is the production of vegetables, particularly beans of the traditional varieties, which are marketed both fresh and dried.

Hundred Tastes has made authenticity and quality of manufactured products to its corporate philosophy and mission.

FARM

CENT FOOD of Maria Curcio

C.da Tempa Vernio - Casalbuono (SA)

STORE ROAD FUND 585 WALNUT VALLEY - Riverside (PZ)

Tel 0975.46299 - Cell 335.6852934 / 389.4765113

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CAVATELLI THE DUST OF PEPPERS WITH BEANS NOODLES

CAVATELLI AND BEANS WITH POWDER PEPPERS

Cavatieddi Fasulo and put the cu. (typical traditional Teggianese)

INGREDIENTS:

• cavatieddi handmade
• beans
• put (powdered red pepper)
• garlic, oil and salt

PREPARATION:

In a pan put oil and garlic and sauté. When the garlic and 'blond remove it and put the oil yourself is a bit' of water. Cook over low heat until water evaporates. Apart from cooking the beans in cones, cavatieddi in salt water. When cavatieddi are not fully cooked, drain and add the beans to the pot and bring it with oil. Stir over heat for a few minutes. Serve with parsley and raw aside some 'spicy. Dish very enjoyable during the medieval festival at the Table of the Princess Constance.

Traditional Recipe Teggianese edited by Mr. Maria Gangone

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"Abbottap ə zziend ə "or " The γ an ə and ffasul ə "

(Title dialect Pot Typical)

NOODLES WITH BEANS

PORTIONS: dose for 4

INGREDIENTS: • 400 g. of wheat flour

• 300 g. of dried beans Casalbuono

• 1 tablespoon spoon of pepper powder

• 2 cloves garlic

• oil and salt

PREPARATION

For the noodles:

Arrange a mound on work surface, the hard wheat flour, add water and salt, mix until a smooth paste, roll out the dough with rolling pin, reduced to a thin sheet, dust the dough with flour and fold in on itself, cut the folded dough into strips about an inch in width, enlarge, dust again with flour and let dry.

For the dish:

Cook beans separately in the "pot" and the noodles into the pot, drain some water from the noodles and add to beans, to gild two cloves of garlic in the oil and remove them before pouring the powder of pepper, pour the sauce into the pan, stir thoroughly and leave stir over low heat.

recipes by Viola Annunziata, an expert in folk tradition.

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