1. Cuisine group
Anna Soldà, Carolina Caporale, Michela Del Gaudio, Pietro Vernicari

2. ITALIAN COOKING OIL BUTTER Cooking rich and varied
Because of the invasions and different climate
For example in the north we use butter then in the south we use oil
OIL
BUTTER

3. Mediterranean diet
Pasta
Ingredients:
Flour
Water
Eggs

4. Pizza! Gnam... Born in Naples In XIX century
In honour of Queen Margareth of Savoy
That in why it is called „Margherita“
Gnam...

5. Something about Biella
Bagna cauda
A sauce made of oil,garlic,pepper and butter. Served in an earthenware where everyone dips different vegetable and also bread.

6. Toma
Made of cows’ milk, using whole or semi skimmed milk. It’s a cheese with a long alpine tradition

7. Wine
The most important wines in our regions are Bramaterra, Lessona and Erbaluce

8. Desserts Our desserts are: “canestrej”, torcetti and “paste’d melia”.
Canestrej are made of two wafers chocolate cream filling. Whereas paste di meliga have a circular form and they are made of cornflour and butter.

9. Stuffed peaches
This is a typical Biellese dish we have prepared for you. To make it take 4 or 5 peaches, wash and cut them in a half. Remove the stones and dig out some of the pulp to form a hole to be filled in. Crush the pulp removed, 2-3 amaretti biscuits, 2 grated peeled almonds, 2 egg yolks, and a tablespoon of cocoa. Mix them well, add the whipped white egg . Lay half of the peaches on a oven dish, fill them up and place some butter on top of each one. Heat the oven to 160 degrees, bake and cook them for about 10 minutes.

10. Enjoy your meal!