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Mobility goes digital: Your Virtual Mobility

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Mobility goes digital: Your Virtual Mobility

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We live in weird, unexpected times... almost crazy. We have all seen great changes around us and within us. Whatever you may think, the Coronavirus pandemic has revolutionized our lives. We are a little curious, a little afraid but this is the new "normality". The processes in the world of work or Erasmus+ exchanges have also changed. New challenges were introduced, new skills must necessarily be developed and acquired. At the core of these new challenges stands smart working seasoned with cross-cultural work, i.e. in collaboration with workers from all over the world, typical of a globalised world where markets have many connections between different countries.It is therefore necessary to become the master of your own resources, invest in them and train oneself ad hoc: work toward a specific goal and not only towards occupying your working schedule with a critical spirit, willpower, flexibility, willingness to overcome critical issues and, above all, to be able to get out of one's comfort zone.That's how we conceived this playlist, a series of missions-activities to guide you through this new Virtual Mobility challenge.Ready, set, go…!

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Overcome the language barriers
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Watch the two videos of the Learning content. They are about Emilia Romagna’s food inheritance.
You're already mouth-watering, aren’t you?
Now, are you ready to catch the essence of Emilia Romagna’s culture through food with a challenging but tasty recipe? In this region, there’s something magical about food... like for example the union between tortellini and broth which is so close that you can’t imagine one without the other. Tortellini are a type of stuffed egg pasta typical in the Emilia Romagna tradition. With the shape of a small navel, the best tortellini are handmade and served with meat broth.Or the queen of the Romagna: la piadina. A food typically prepared in Forlì, Cesena, Ravenna and Rimini. It is usually made with white flour, lard or olive oil, salt and water.But now... "hands in the dough"!

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HOME COOKING ADVENTURE “Mani in pasta” Consigue esta insignia

Watch the two videos of the Learning content. They are about Emilia Romagna’s food inheritance.You're already mouth-watering, aren’t you?Now, are you ready to catch the essence of Emilia Romagna’s culture through food with a challenging but tasty recipe? In this region, there’s something magical about food... like for example the union between tortellini and broth which is so close that you can’t imagine one without the other. Tortellini are a type of stuffed egg pasta typical in the Emilia Romagna tradition. With the shape of a small navel, the best tortellini are handmade and served with meat broth.Or the queen of the Romagna: la piadina. A food typically prepared in Forlì, Cesena, Ravenna and Rimini. It is usually made with white flour, lard or olive oil, salt and water.But now... "hands in the dough"!
Tiene que terminar 3 tareas para obtener la insignia
Tareas
Tarea no.1
Evidencia verificada por: Un organizador de actividades
Watch the video EMILIA ROMAGNA ANIMATED FOOD MAP about the typical regional products. For each regional city describe here which are the typical products of this city. Try to give information about each food with the help of the internet.
Tarea no.2
Evidencia verificada por: Un organizador de actividades
Now have a look at the video EMILIA ROMAGNA FOOD. Tell us which of the foods shown in the video you already know. Have you ever tried any of them? Which one of these delicacies would you like to taste and why?
Tarea no.3
Evidencia verificada por: Un organizador de actividades
We propose to you two recipes: one more difficult the “tortellini” (make sure you are followed by someone in your family or friends who has more experience in cooking), and another one easier and has a vegan option: the “piadina romagnola”. You can choose to try to prepare both of them or just one.
TORTELLINI IN BRODOhttps://www.youtube.com/watch?v=wxfOXi2HdhY (Have a look at the video before to show off your skills as an expert cook)
GET THE INGREDIENTSThe pastry:
  • 3 eggs
  • 300 g. of flourThe stuffing:
  • 300 g. pork loin browned with butter
  • 300 g. raw ham
  • 300 g. of mortadella
  • 400 g. of Parmigiano Reggiano cheese
  • 3 eggs
  • 1 nutmeg
PREPARE THE TORTELLINIMake a hole in the center of the flour, pour the eggs into it and start beating with a fork, gradually incorporating the flour. Knead the dough for about ten minutes and leave to rest. Meanwhile, prepare the stuffing: chop the meat very finely and add the eggs, the Parmigiano Reggiano cheese and the nutmeg, and leave to rest for at least 12 hours in the fridge. Roll out the dough on a wooden cutting board with a rolling pin until it is very thin. Cut squares of about 3 centimeters on each side and place a nut of filling on each square. Fold the pasta into a triangle by matching the sides, and wrap the triangle around your finger. Overlapping the two opposite corners, press the tortellino so that the pasta sticks firmly. Cook the tortellini in broth, leave them on for two minutes and serve them.
PIADINA ROMAGNOLAhttps://youtu.be/XVhoqEQX9kk?t=221 (Have a look at the video before to show off your cooking skills!)
GET THE INGREDIENTS
  • 500 g of flour
  • 70 g of excellent lard (for vegan version you can use 70 g of seed oil)
  • 2 pinches of bicarbonate (about 3 g) or 100 g of baking powder for savory pies
  • 8 g of sweet salt
  • water, as needed
PREPARE THE PIADINAMound the flour on a working surface, then add pieces of lard/oil, baking soda or baking powder, and salt. Start mixing and adding water, then kneading until you have a dough.Divide into 150 gr balls and then roll each out into a round, ranging from 2-3 to 6-8 mm in thickness.Bake each on a hot non-stick pan or a griddle, turning them once done on one side with a spatula.TIPS: Although the original recipe does not state it, most other recipes instruct that you rest the dough up to an hour before you roll it out. You should aim for a thickness of 2-3 mm, but piadina can be made even thicker, about 6-8 mm. Also, to prevent any large bubbles from forming during baking, prick the circles of dough with a fork. Cook on a non-stick pan or a griddle, and flip the piadina with a spatula, as that way you do not run the risk of piercing the small bubbles that have formed on the surface.
What to fill your piadina with:
  • Parma ham or other cured meats (salami), soft cheese (the original squacquerone or cream cheese, or ricotta) and arugula/rocket;
  • roasted/caramelized onions and peppers;
  • cooked ham, fontina or taleggio or asiago cheese and mushrooms mayonnaise;
  • porchetta with onions;
  • smoked cheese and ham;
  • bell peppers and sausage;
  • cooked ham, mozzarella, mushrooms;
  • Parma ham, mozzarella and tomatoes;
  • mortadella (not baloney of course);
  • wurst and mustard (hot dog style);
  • sausage, pepperoni, onion and hot sauce;
  • sausage, onion, bell peppers and beans;
  • bacon cooked with balsamic vinegar and radicchi
Tarea no.4
Evidencia verificada por: Un organizador de actividades
Make a picture of your homemade Italian recipe (just one or both of them) and upload it here.

Ubicación

Budapest, Hungary

Habilidades

ESCO
#cucinare i dessert
ESCO
#lengua
ESCO
#elaborar estrategias para resolver problemas
ESCO
#seleccionar elementos de diseño
ESCO
#cocinar productos lácteos
ESCO
#utilizar el programa de ordenador Creative Suite
ESCO
#cucinare le uova
ESCO
#definir un enfoque artístico
ESCO
#gestionar localización
ESCO
#cucinare prodotti vegetali
ESCO
#mantenerse al día con los medios sociales de comunicación
ESCO
#trabajar analíticamente
ESCO
#Capacidades/competencias transversales
ESCO
#cucinare le verdure
ESCO
#información sobre el punto de interés turístico
ESCO
#cucinare vari prodotti lattiero-caseari
ESCO
#pensar creativamente en el ámbito de los alimentos y las bebidas
ESCO
#cucinare salse e zuppe
ESCO
#establecer canales de comunicación con otras culturas
ESCO
#actualizar las capacidades lingüísticas
ESCO
#gestionar las expectativas de los participantes
ESCO
#elaborar bocetos
ESCO
#expresarse en dialecto
ESCO
#realizar un estudio sobre las tendencias en diseño
ESCO
#supervisar la calidad de los alimentos
ESCO
#trabajar de manera independiente
ESCO
#traducir de una lengua extranjera
ESCO
#analizar los propios conocimientos técnicos
ESCO
#diseño gráfico
ESCO
#representar una producción artística
ESCO
#diseñar infografías
ESCO
#desarrollar capacidades individuales
ESCO
#interpretar las interfaces de comunicación gráfica
ESCO
#cucinare la carne
ESCO
#seleccionar recorridos de visita
ESCO
#lenguas vivas
ESCO
#desarrollo personal
ESCO
#preparar pastas
ESCO
#mercado turístico
ESCO
#visualizar productos cinematográficos y de vídeo
Actividades: 12
Iniciado: 21
Lista de reproducción completada: 0
Tiempo para completar: 12 horas
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Uniser
Badgecraft alberga esta plataforma y la desarrolla junto con organizaciones líderes educativas. El consorcio Europeo desarrolla esta plataforma con la cofinanciación del programa Erasmus+ de la Unión Europea.
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