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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” Obter esta medalha

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"!
Você precisa concluir 3 tarefas para receber a badge
Tarefas
Tarefa n.º 1
Evidência verificada por: um organizador de atividades
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.
Tarefa n.º 2
Evidência verificada por: um organizador de atividades
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?
Tarefa n.º 3
Evidência verificada por: um organizador de atividades
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
Tarefa n.º 4
Evidência verificada por: um organizador de atividades
Make a picture of your homemade Italian recipe (just one or both of them) and upload it here.

Localização

Budapest, Hungary

Competências

ESCO
#cucinare i dessert
ESCO
#linguagem
ESCO
#desenvolver estratégias de resolução de problemas
ESCO
#selecionar elementos de design
ESCO
#confecionar produtos lácteos
ESCO
#utilizar software de design gráfico
ESCO
#cucinare le uova
ESCO
#definir uma abordagem artística
ESCO
#gerir localização
ESCO
#cucinare prodotti vegetali
ESCO
#acompanhar as redes sociais
ESCO
#trabalhar analiticamente
ESCO
#competências/ aptidões transversais
ESCO
#cucinare le verdure
ESCO
#informações turísticas
ESCO
#cucinare vari prodotti lattiero-caseari
ESCO
#pensar de forma criativa sobre alimentos e bebidas
ESCO
#cucinare salse e zuppe
ESCO
#estabelecer comunicação com culturas estrangeiras
ESCO
#atualizar as competências linguísticas
ESCO
#gerir as expectativas dos participantes
ESCO
#desenhar esboços
ESCO
#falar em dialeto
ESCO
#realizar estudos sobre tendências de design
ESCO
#supervisionar a qualidade dos alimentos
ESCO
#trabalhar de forma independente
ESCO
#traduzir de uma língua estrangeira
ESCO
#analisar os próprios conhecimentos especializados
ESCO
#design gráfico
ESCO
#representar a produção artística
ESCO
#desenhar gráficos para computadores
ESCO
#desenvolver competências pessoais
ESCO
#interpretar interfaces de comunicação gráfica
ESCO
#cucinare la carne
ESCO
#selecionar roteiros de visita
ESCO
#línguas modernas
ESCO
#desenvolvimento pessoal
ESCO
#preparar massas alimentícias
ESCO
#tourism market
ESCO
#visualizar os resultados da produção fílmica
Atividades: 12
Iniciado em: 21
Playlist concluída em: 0
Tempo para completar: 12 horas
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A Badgecraft é a anfitriã desta plataforma e desenvolve-a em conjunto com as principais organizações educativas. O programa Erasmus+ da União Europeia concedeu um cofinanciamento para a construção da primeira versão desta plataforma. Contacto: support@badgecraft.eu.
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