lunedì 24 marzo 2008

EASTER TRADITIONS IN CAMPANIA

RITES OF THE HOLY WEEK UNDER THE VESUVIUS

Easter, in our region, is a rich and interesting occasion to see the characteristic processions during the Holy week. This tradition goes back to medieval times. Sorrento, Procida, Somma Vesuviana and Acerra are the places where the processions keep their most intense pathos and at the same time represent also important cultural events. The long parades are followed by a huge crowd deeply involved in the symbolic pathos of the scenes representing Christ’s death.
Festival, tradition, deep attachment to roots: Campania still preserves its special attitude of people to dramatize feelings linked to penance and death. The processions, the songs and prayers show people’s deep religious faith. During the Holy week, the long processions represent human wander in the world and the desire to elevate oneself and expiate sin. In the centuries many traditions have disappeared because the way to be Christian and to live religion has changed. Sorrento and all the mentioned villages have been able to preserve the true involvement to the Holy Week liturgy. The processions have become a moment of aggregation and meditation as well as an important attraction for tourists.
In Procida two thousand people, all dressed with a white habit and violet cape, take part to the procession on Good Friday. The deep pathos and feelings incite young people to work late in the night, to build the symbols of passion, in the entrance halls and front yards of the oldest building on the island..
Four centuries of history boasts the Via Crucis in Somma Vesuviana, organized on the evening of Good Friday, with a very long parade of about two thousand people, following the Madonna of Dead Christ. In the little town at the foot of the mount Somma next to Vesuvius, the tradition dates back to 1630, once again Spanish introduced it.In Acerra the procession on Good Friday is really spectacular with its three thousand torches, lit all around the baron castle, and taken there by black clothed women.On the notes of the Hymn to Maria Santissima Addolorata, sung by three hundred young female voices, the procession goes around the town. The parade starts in the early afternoon from the main square “Piazza Castello”. People wear typical costumes representing eight scenes of Passion. At the head of the procession, the representation of Christ’s arrival in Jerusalem, the Last Supper, the betrayal, the sentence to death and the crucifixion.
Another typical popular Easter tradition is the pilgrimage of "Battenti", followers of Virgin Mary of the Sanctuary of Madonna dell'Arco, not far from Somma Vesuviana.They are dressed in white with a red ribbon and walk,from long distances, without shoes on the Monday after Easter Day.

Whoever is lucky to visit our Region at Easter will have the chance to taste two typical Easter cakes: the "casatiello" and the "pastiera".Here reality very often mingles with legend and this is one of the characteristics which makes our area so rich in magic. Also the history of the pastiera is tied to a legend: the myth of the mermaid Partenope.

But what is a “PASTIERA”?


It is a cake always eaten at Easter-time in Naples and in all cities and towns of Campania. It is made from a very special and old recipe which has two particular ingredients which make it unique: a moisture taken from the orange tree blossom and cooked wheat. Also used in the recipe there is "ricotta" cheese, candid fruit and classic short pastry. Making the tart does non require any great ability, but does require just a little time and patience, but it is well worth it.

PASTIERA'S RECIPE


Ingredients for the Pastiera for 12 people:

1 kg pre packed frozen short pastry
700 gr ricotta cheese
600 gr sugar
400 gr of boiled wheat (you can easily find cans in any supermarket)
80 gr crystallized citron
80 gr crystallized orange
a dash cinnamon
100 gr milk
30 gr butter or lard
5 eggs and 2 egg yolks
a spoon full of vanilla
a spoon of orange flavoured water
1 lemon

Preparation:
1. Soak the wheat berries in plenty of cold water for at least 3 days, or until they soft and not rubbery, changing the water daily (if you want to save time, use the one sold in cans). Drain well. Put the wheat, lard and milk in the top of a double boiler and cook, covered, over boiling water for about 2 1/2 hours. Be sure to add boiling water to the pan every 20 to 30 minutes. (The wheat should be soft and in separate grains, like rice. If the wheat seems dry, add about one cup more of hot milk and stir well. Timing will vary depending on the age of the wheat berries.) Add the sugar and continue cooking another 30 minutes. Set aside to cool. The milk will continue to be absorbed as wheat cools.
2. To make the pastry dough, combine the flour, sugar, salt and lemon rind in a bowl. Add the butter, cut into little pieces, and mix quickly, using your hands or a pastry blender. Mix in the ice water just until the dough holds together. Knead briefly to combine thoroughly, wrap in plastic wrap or foil and set aside to rest in a cool place for about 30 minutes (But you can use pre packed frozen short pastry).
3. In a large bowl, combine the ricotta with the lemon zest, orange-flower water, vanilla, candied orange peel and egg yolks. Mix well and fold in the wheat. Set aside.
4. Lightly butter and flour the bottoms and sides of two 9 1/2-inch tart or quiche pans with removable bottoms. Set aside about a third of the pastry, enough to make lattice tops for the two tarts. Roll out the pastry into thin circles and line the bottoms and sides of the tart pans.
5. Preheat the oven to 275 degrees. Beat the egg whites until they are fairly stiff. Stir about a quarter of the egg whites into the ricotta mixture to soften, then fold in the remaining egg whites. Fill the tarts with the mixture. Roll out the reserved dough and cut into lattice strips to fit the tops of the tarts. Paint the tops of the tarts with the beaten egg and sprinkle with granulated sugar. Bake in the oven for 45 minutes, or until the crust is just golden. Cool on a rack and serve at room temperature or just barely warm.

To our partners: Good appetite, you will taste a slice of Paradise

The legend of the "PASTIERA"

The legend narrates that Partenope the mermaid lived in the gulf which stretched from Posillipo to the Vesuvius enchanted by its beauty. Every Spring she would emerge from the water to greet all the happy people who lived there, and brighten their days intonating love call.
One day her voice was so melodious so pleasant that all the people were fascinated : they all ran towards the sea, moved by the sweetness of the song and the words of love the mermaid had dedicated to them. To thank her they decided to give her the most precious gifts they had.
Seven of the most beautiful maidens were picked to bring Partenope the gifts: flour, strenght and richness of the land; wheat boiled with milk, symbol of the two reigns; ricotta cheese, a present of the shephards and sheep; eggs, symbol of a new life; water with orange flower fragrance; spices, which represented people who lived far away in other continents; sugar, which best gave the idea of the sweetness of Partenope’s call profused in the sky, on Earth and in the universe.
The mermaid was happy of these gifts and decided to bring them to the gods and goddess who lived in the sea. They were all carried away by these gifts, and decided to mix them all together with heavenly art. the result was the first Pastiera which exceeded the sweetness of the Mermaid’s call. The legend has it that Queen Mariateresa d’Austria, wife of Ferdinando II of Borbone, had a nickname "the queen who never smiled". One day her husband, who was outgoing and loved eating, convinced her to try a new recipe. As soon as she tried her first piece of pastiera she counldn’t resist smiling, and at this piont her husband shouted: "I’ll have to wait next Easter to see my wife smilig again!"

The history of the "PASTIERA"

The Pastiera, even if in a rudemental form, was used during the pagan celebrations of the return of the Spring time. During these celebrations Cerere’s priestess brought an egg, symbol of new life in procession. Because of the wheat or the einkorn, mixed to the soft ricotta cheese, it could come from the einkorn bread called "confarratio" a typical recipe during the ancient Roman weddings called "confarratio". Another hypothesis we may consider is that it comes from ritual bread used, which spread during the period of Costantino the Great. They were made of honey and milk the people offerd the catechumen during Easter Eve at the end of the ceremony of baptism.
The modern pastiera, was probably invented in a peaceful and secret Neapolitan convent. An unknown nun wanted that cake, symbol of the Resurection, to have the perfume of the flowers of the orange trees which grew in the convent’s gardens. She mixed a handful of wheat to the white ricotta cheese, then she added some eggs, symbol of the new life, some water which had the fragrance of the flowers of the spring time, cider and aromatic Asian spices.
We know for certain that the nuns of the ancient convent of San Gregorio Armeno were considered to be genius in the complex preparation of the Pastiera. They used to prepare a great quantity for the rich families during Easter time.
Every good Neapolitan housewife considers herself to be the one and only to have either the authentic or the best recipe of the Pastiera. There are two different ways of preparing the Pastiera: the oldest one mixes the ricotta cheese to the eggs; the most recent and innovative one, reccomends to mix thick pastry cream which makes the Pastiera softer. This innovation was introduced by Starace, a Neapolitan confectioner who had a shop in a corner in Municipio Square.
The Pastiera has to be cooked with some days advance, no day later than Maudy Thursday or Maudy Friday, in order to allow the fragrances to mix properly to have as a result that unique taste. The Pastiera is not only cooked but also sold and served in appropriate pans called "ruoti" because it’s very fragile, so it would easily crumble up if removed from the "ruoto".

sabato 22 marzo 2008

The memorable moments of our meeting in Volos


In the morning at school

At lunch time

In the afternoon walking along the promenade

In the evening , at dinner

lunedì 10 marzo 2008

Who's leaving first? Germany or Italy?


The German Group of course. They're going to Lauterhofen to arrange everything for the next meeting. Bye Bye, friends.

L'allegra brigata in Atene.

Sette personaggi in cerca d'autore. Forse l'hanno trovato: Comenius.

G.I.G. in the restaurant

Julia(Germany), Rossella (Italy) and Natasa (Greece) at lunch time after a moment of meditation in Meteora

"Lost" on the beautiful beach of Pilion


What a sunny day!


Let's meet again!


The first meeting of Comenius delegates in Volos, Greece

The virtual bridge that links the five countries. the first brick has been laid in Volos, the home of Argonauts.








Greek Language Survival Kit
Greetings/Small Talk
Hi/ Hello: Γεια σου (gia su)
Good morning: Καλημέρα (kalimera)
Good evening: Καλησπέρα (kalispera)
Good night: Καληνύχτα (kalinihta)
Goodbye: Αντίο (adio)
Bye bye: Γειά (gia)
Thank you: Ευχαριστώ (efharisto)
Thank you very much : Ευχαριστώ πολύ (efharisto poli)
You’re welcome: Παρακαλώ (parakalo)
Please: Παρακαλώ (parakalo)
Excuse me: Συγνώμη (signomi)
I’m sorry: Λυπάμαι (lipame)
Yes/No/Maybe: Ναι/Όχι/Ίσως (Ne/Ohi/isos)
No thanks: Όχι ευχαριστώ (ohi efharisto)
It’s not possible: Δεν είναι δυνατό (den ine dinato)
What time is it? Τι ώρα είναι; (ti ora ine?)
Today: Σήμερα (simera)
Tomorrow: Αύριο (avrio)
Yesterday: Χθες (xthes)
Giving personal information
What’s your name?: Πως σε λένε; (pos se lene)
My name is…: Με λένε… (me lene…)
Nice to meet you: Χαίρω πολύ/ Χάρηκα (hero poli/ harika)
How old are you?: Πόσων χρονών είσαι; (poson hronon ise?)
I’m…old: Είμαι…χρονών (ime… hronon)
Where are you from?: Από πού είσαι; (apo pu ise?)
I’m from…: Είμαι από… (ime apo…)
Greece: Ελλάδα (Elada)
Italy/Spain: Ιταλία/Ισπανία (Italia/Ispania)
Germany/Norway: Γερμανία/Νορβηγία (Germania/Norvigia)
Where do you live?: Που μένεις; (pu menis?)
I live in…: Μένω… (meno…)
How are you?: Πως είσαι; (pos ise?)
I’m fine, thank you: Καλά είμαι, ευχαριστώ (kala ime, efharisto)
I’m not very well: Δεν είμαι πολύ καλά (den ime poli kala)
What’s your address?: Ποια είναι η διεύθυνσή σου;
(pia ine i diefthinsi su?)
My address is…: Η διεύθυνση μου είναι… (i diefthinsi mu ine…)
What’s your telephone number?: Ποιο είναι το τηλέφωνό σου;
(pio ine to tilefono su?)
My telephone number is…: Το τηλέφωνό μου είναι… (to tilefono mu ine…)
What’s your e-mail address?: Ποιο είναι το e-mail σου; (pio ine to e-mail su?)
My e-mail address is…: Το e-mail μου είναι… (to e-mail mu ine…)
At home
House: Σπίτι (spiti)Room: Δωμάτιο (domatio)Bed: Κρεβάτι (krevati)
Phone: Τηλέφωνο (tilefono)
Stairs: Σκάλες (skales)
Bathroom: Μπάνιο/Τουαλέτα (banio/tualeta)Towel: Πετσέτα (petseta)Kitchen: Κουζίνα (kuzina)
Plate: Πιάτο (piato)
Fork: Πιρούνι (piruni)
Spoon: Κουτάλι (kutali)
Knife: Μαχαίρι (maheri)
Drink: Πίνω (pino)
Eat: Τρώω (troo)
I want …: Θέλω … (thelo …)
I’m (very) hungry: Πεινάω (πολύ) (pinao (poli))What’s for dinner?: Τι θα φάμε; (ti tha fame?)I don’t really like…: Δεν μου αρέσει … (de mu aresi ...)
That’s delicious: Αυτό είναι νόστιμο (afto ine nostimo)
I’m full: Χόρτασα (hortasa)
Food and drinks
Water: νερό (nero)
Mineral water: μεταλλικό νερό (metaliko nero)
Milk: γάλα (gala)
Coffee: καφές (kafes)
Tea: τσάι (tsai)
Chocolate: σοκολάτα (sokolata)
Orange juice: χυμός πορτοκάλι (himos portokali)
Ice-cream: παγωτό (pagoto)
Cake: κέικ (keik)
Pizza: πίτσα (pitsa)
Bread: ψωμί (psomi)
Meat: κρέας (kreas)
Fish: ψάρι (psari)
Fried Potatoes: τηγανητές πατάτες (patates)
Meat balls: κεφτεδάκια (keftedakia)
Pasta: μακαρόνια (makaronia)
Salad: σαλάτα (salata)
Cheese: τυρί (tiri)
Beer: μπύρα (bira)
Wine: κρασί (krasi)
Shopping
Excuse me: Με συγχωρείτε (me sinhorite)Can I help you?: Μπορώ να σας βοηθήσω; (boro na sas voithiso?)I’d like…: Θα ήθελα… (tha ithela…)
Can I have…?: Μπορώ να έχω…; (boro na eho…?)
What size are you?: Τι νούμερο φοράτε; (ti numero forate?)
I’m size…: Φοράω το νούμερο… (forao to numero …)Here you are: Ορίστε (oriste)Can I try it/them on?: Μπορώ να το/τα δοκιμάσω; (boro na to/ta dokimaso?)
Have you got a ...?: Έχετε ένα …; (ehete ena ...?)
Certainly: Βεβαίως (veveos)
Can I pay for this?: μπορώ να πληρώσω για αυτό?(boro na pliroso gia afto?)
How much is it?: πόσο κάνει; (poso kani?)
Cheap: φθηνό (ftino)
Expensive: ακριβό (akrivo)
Clothes: ρούχα (ruha)
Buy: αγοράζω (agorazo)
Going out
Where is …? Που είναι …; (pou ine …?)How do I get to …?: Πως μπορώ να πάω στο …; (pos boro na pao sto …?)I’m looking for …: Ψάχνω για … (psahno gia …)
Airport: Αεροδρόμιο (aerodromio)
Train Station: Σταθμός τρένων (stathmos trenon)
Bus Station: Σταθμός λεωφορείων (stathmos leoforion)
Church: Εκκλησία (eklisia)Shop: Μαγαζί (magazi)Right: Δεξιά (dexia)
Left: Αριστερά (aristera)Straight: ίσια/ευθεία (isia/eftia)Turn: στρίψε (stipse)
Can I have a train ticket?: μπορώ να έχω ένα εισιτήριο για το τρένο?
(boro na exo ena isitirio gia to treno?)
Can you tell me the way to …?: μπορείτε να μου πείτε πώς πηγαίνουν στο …?
(borite na mu pite pos pigenun sto …?)
Excuse me, how do I get to the center?:Συγνώμη,πώς μπορώ να πάω στο κέντρο?
(signumi pos boro na pao sto kentro?)
I'm looking for this road: ψάχνω για αυτή την οδό (psahno giu afti tin odo)
Would you like to dance?: Θα ήθελες να χορέψεις; (tha itheles na horepsis)
What can we do tonight?: Τι μπορούμε να κάνουμε απόψε;
(ti borume na canume apopse?)
Do you want to have a drink?: Θέλεις ένα ποτό; (thelis ena poto?)
Do you want to have a pizza?: Θέλεις μία πίτσα; (thelis mia pitsa?)
Days
Monday: Δευτέρα (Deftera)Tuesday: Τρίτη (Triti)Wednesday: Τετάρτη (Tetarti)
Thursday: Πέμπτη (Pempti)
Friday: Παρασκευή (Paraskevi)
Saturday: Σάββατο (Savato)
Sunday: Κυριακή (Kiriaki)
Numbers
0 μηδέν (miden) 10 δέκα (deka)
1 ένα (ena) 11 έντεκα (edeka)
2 δύο (dio) 12 δώδεκα (dodeka)
3 τρία (tria) 13 δεκατρία (dekatria)
4 τέσσερα (tesera) 14 δεκατέσσερα (dekatesera)
5 πέντε (pede) 15 δεκαπέντε (dekapede)
6 έξι (exi) 16 δεκαέξι (dekaexi)
7 επτά (epta) 17 δεκαεπτά (dekaepta)
8 οκτώ (okto) 18 δεκαοκτώ (dekaokto)
9 εννιά (enia) 19 δεκαεννιά (dekaenia)
20 είκοσι (ikosi)
30 τριάντα (triada) 40 σαράντα (sarada)
50 πενήντα (penida) 60 εξήντα (exida)
70 εβδομήντα (evdomida) 80 ογδόντα (ogdoda)
90 ενενήντα (enenida) 100 εκατό (ekato)
200 διακόσια (diakosia)
300 τριακόσια (triakosia) 400 τετρακόσια (tetrakosia)
500 πεντακόσια (pentakosia) 600 εξακόσια (exakosia)
700 επτακόσια (eptakosia) 800 οκτακόσια (oktakosia)
900 εννιακόσια (eniakosia) 1000 χίλια (hilia)