Bread Culture Cultura del pane Nevsehir november 2006

The Liceo Scientifico “G. Ulivi” gives a good general preparation to students who want to continue their studies at University level. We can choose any type of courses without big problems. Special attention is given to scientific subjects (Maths, Science, ICT), but languages and humanities (Latin, History, Philosophy) are also very important.

Subjects: Italian, Latin, Maths, Physics, Philosophy, History, Chemistry, Biology, English (some also study German or French), P.E., History of Art. Some classes do I.C.T. Students: 1370 Boys:731 Girls:639 Teachers: 83

The building is a bit old, and as the number of students has grown, there are two annexes, but we have some good laboratories: Physics Science Languages History Information and Communication Besides, there are also a gym, an assembly hall, a European Club and a library with over 4000 volumes. What can we find in our school?

Giacomo Ulivi was born in Parma in He became a member of an anti-fascist group. He joyned the Resistance and he was arrested in Parma for spreading clandestine printing. He continued his activity and after a second arrest he was executed in 1944, at the age of 19. He said: "How would we like to live tomorrow? No, don't say that you're discouraged, that you don't want to have anything to do with it…Think that all this has happened because you didn't want to have anything to do with it ". Who was Giacomo Ulivi?

Between the Po river and the Appennine mountains Population:

Region: Emilia Romagna PARMA

Parma is important for its art, its industries and, recently, for the European Food Safety Authority. Parma is a small and quiet city in north Italy.

PLACES OF INTEREST Palazzo Ducale At the entrance of the historical garden stands Palazzo Ducale.At the entrance of the historical garden stands Palazzo Ducale. Built between 1561 and 1564, it was enlarged in the late 18th century.Built between 1561 and 1564, it was enlarged in the late 18th century. Its halls contain some precious frescoes.Its halls contain some precious frescoes. Now it is the seat of EFSANow it is the seat of EFSA

Meeting places are the main square Piazza Garibaldi, Via Cavour, with a lot of shops and bars…..and Piazzale Della Pace, where the people can sit and relax on the lawn after school and work.

Baptistery: close to the Cathedral, it was built in Cathedral: the city's imposing Romanesque cathedral, rebuilt after an earthquake in the 12th century. There you can see magnificent works by Antelami and Correggio.

Regio Theatre: is a famous 19th century opera house. The theater is closely associated with the composer Verdi, who lived nearby, and conductor Arturo Toscanini. Pilotta: a famous museum with a very important collection of Parmigianino and Correggio paintings.

Music Giuseppe Verdi is the famous author of operas such as Aida, Otello, Traviata, Nabucco... known all over the world. He was born in Roncole di Busseto, near Parma, in 1813 and died in Milan in Arturo Toscanini, orchestra conductor, was born in Parma in Opposed to Fascism, he went to the United States in the 1920s and only returned after WW2. He died in New York in 1957.

The Parmigiano was already known in the course of the Middle Ages. Historical documents show that in 13th-14° century the Parmesan cheese was already very similar to the one produced Today. PARMIGIANO It was praised as early as 1348 in the writings of Boccaccio, in the Decameron, he speaks of a mountain made completely of Parmesan to accompany macaroni and ravioli.

THE PARMA HAM The entire production area for this delicate cured ham is a small patch located in the Province of Parma, characterized by wet and misty climate. No chemicals are used in the process; just a little salt and the constant breeze across the hills give Parma Ham its special flavor. You can eat it in a sandwich or as a starter. Some appreciate it with melon, figs other friut.

The European Food Safety Authority in Parma

The European Food Safety Authority (EFSA), an agency of the European Union, began operating in 2002.Its permanent home is in Parma,Italy.

BREAD IN THE POPULAR CULTURE In ancient times bread was made with different types of cereals, that were harvasted, cleaned, willed, crusched and flour was kneaded with water. The biggest production of bread was during the Roman period. The Romans cooked bread in houses kneading it with water and flour. The Egyptians first discovered yeast, because they left dough in the open air and cooked it the next day.

The Greeks first added other products like milk and spices. During the Medieval period, only the rich ate bread, the poor ate other cerels like barley and rye. During the Renaissance the brewer’s yeast was introduced.. Today we use cereals once thought poor, but these now are high quality products.