tag:blogger.com,1999:blog-40290091624355250502011-04-21T18:38:47.800-07:00PROYECTO EUROPEO COMENIUSproyectohttp://www.blogger.com/profile/06657209256854291240noreply@blogger.comBlogger91100tag:blogger.com,1999:blog-4029009162435525050.post-67576503500404825712009-03-25T15:21:00.001-07:002009-03-25T15:23:21.915-07:00<a href="http://3.bp.blogspot.com/_0-YMTBpATbk/Scquq9M3tTI/AAAAAAAAAHE/rLEPSjDs28I/s1600-h/RACION+DE+JAMÓN+IBERICO.JPG"><img id="BLOGGER_PHOTO_ID_5317254363070575922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_0-YMTBpATbk/Scquq9M3tTI/AAAAAAAAAHE/rLEPSjDs28I/s400/RACION+DE+JAM%C3%93N+IBERICO.JPG" border="0" /></a> RACION DE JAMÓN IBERICO<br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4029009162435525050-6757650350040482571?l=gastronomiaeuropea.blogspot.com' alt='' /></div>proyectohttp://www.blogger.com/profile/06657209256854291240noreply@blogger.com0tag:blogger.com,1999:blog-4029009162435525050.post-72766616511322347852009-03-12T14:17:00.000-07:002009-03-12T14:19:25.329-07:00<a href="http://1.bp.blogspot.com/_0-YMTBpATbk/Sbl8UY-8-6I/AAAAAAAAAG8/UWVKAkzqgk0/s1600-h/SEMIFRIO+DE+QUESO+CON+GELATINA+DE+FRESA-INGLES.JPG"><img id="BLOGGER_PHOTO_ID_5312413925205932962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 215px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_0-YMTBpATbk/Sbl8UY-8-6I/AAAAAAAAAG8/UWVKAkzqgk0/s400/SEMIFRIO+DE+QUESO+CON+GELATINA+DE+FRESA-INGLES.JPG" border="0" /></a><br /><div><a href="http://4.bp.blogspot.com/_0-YMTBpATbk/Sbl8GQ0X1tI/AAAAAAAAAG0/yiG7BqSdLNE/s1600-h/SEMIFRIO+DE+QUESO+CON+GELATINA+DE+FRESA-ESPAÑOL.JPG"><img id="BLOGGER_PHOTO_ID_5312413682495903442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 215px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_0-YMTBpATbk/Sbl8GQ0X1tI/AAAAAAAAAG0/yiG7BqSdLNE/s400/SEMIFRIO+DE+QUESO+CON+GELATINA+DE+FRESA-ESPA%C3%91OL.JPG" border="0" /></a><br /><br /><div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4029009162435525050-7276661651132234785?l=gastronomiaeuropea.blogspot.com' alt='' /></div>proyectohttp://www.blogger.com/profile/06657209256854291240noreply@blogger.com0tag:blogger.com,1999:blog-4029009162435525050.post-79377175082604662192009-03-12T13:48:00.000-07:002009-03-12T13:55:27.580-07:00<a href="http://3.bp.blogspot.com/_0-YMTBpATbk/Sbl2dXHWsMI/AAAAAAAAAGs/xLI5JRnUck8/s1600-h/SALMOREJO+CON+SALMON+INGLES.JPG"><img id="BLOGGER_PHOTO_ID_5312407482253357250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 395px; CURSOR: hand; HEIGHT: 215px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_0-YMTBpATbk/Sbl2dXHWsMI/AAAAAAAAAGs/xLI5JRnUck8/s400/SALMOREJO+CON+SALMON+INGLES.JPG" border="0" /></a><br /><div><a href="http://4.bp.blogspot.com/_0-YMTBpATbk/Sbl2OoZKOUI/AAAAAAAAAGk/p29ZI66ZvQ8/s1600-h/SALMOREJO+CON+SALMON+ESPAÑOL.JPG"><img id="BLOGGER_PHOTO_ID_5312407229193402690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 215px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_0-YMTBpATbk/Sbl2OoZKOUI/AAAAAAAAAGk/p29ZI66ZvQ8/s400/SALMOREJO+CON+SALMON+ESPA%C3%91OL.JPG" border="0" /></a><br /><br /><div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4029009162435525050-7937717508260466219?l=gastronomiaeuropea.blogspot.com' alt='' /></div>proyectohttp://www.blogger.com/profile/06657209256854291240noreply@blogger.com0tag:blogger.com,1999:blog-4029009162435525050.post-81087782987364305262008-05-15T23:03:00.000-07:002008-05-15T23:05:51.589-07:00<a href="http://anterojose.blogspot.com/2006/10/bienvenida.html">La restauración: Noticias</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4029009162435525050-8108778298736430526?l=gastronomiaeuropea.blogspot.com' alt='' /></div>proyectohttp://www.blogger.com/profile/06657209256854291240noreply@blogger.com0tag:blogger.com,1999:blog-4029009162435525050.post-22453514508787475172008-04-03T01:14:00.000-07:002008-04-03T01:33:21.243-07:00<a href="http://bp0.blogger.com/_0-YMTBpATbk/R_SUQUpllfI/AAAAAAAAAEU/ihNwyzZMiTQ/s1600-h/Leche+frita+-+ingles.bmp"><img id="BLOGGER_PHOTO_ID_5184932079152240114" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" height="223" alt="" src="http://bp0.blogger.com/_0-YMTBpATbk/R_SUQUpllfI/AAAAAAAAAEU/ihNwyzZMiTQ/s400/Leche+frita+-+ingles.bmp" width="343" border="0" /></a><br />NAME : FRIED MILK BREADED WITH BISCUITS AND COLD MINT SOUP WITH HONEY.<br /><br /><a href="http://bp0.blogger.com/_0-YMTBpATbk/R_SUQUpllgI/AAAAAAAAAEc/Pvsciq0jCm4/s1600-h/COSTILLAR+DE+COCHINILLO+-+INGLES.bmp"><img id="BLOGGER_PHOTO_ID_5184932079152240130" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp0.blogger.com/_0-YMTBpATbk/R_SUQUpllgI/AAAAAAAAAEc/Pvsciq0jCm4/s400/COSTILLAR+DE+COCHINILLO+-+INGLES.bmp" border="0" /></a><br />NAME : BONED SUCKING-PIG RIBS SWEETENED AT 85ºC<br /><br /><br /><a href="http://bp1.blogger.com/_0-YMTBpATbk/R_SUQkpllhI/AAAAAAAAAEk/uP3UCUYrGRQ/s1600-h/SOPA++ALMERIENSE++-+INGLES.bmp"><img id="BLOGGER_PHOTO_ID_5184932083447207442" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp1.blogger.com/_0-YMTBpATbk/R_SUQkpllhI/AAAAAAAAAEk/uP3UCUYrGRQ/s400/SOPA++ALMERIENSE++-+INGLES.bmp" border="0" /></a><br /><br />NAME : SOUP FROM ALMERIA WITH SAUTE OF VEGETABLES AND PINIONS<br /><div></div><br /><br /><div></div><br /><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4029009162435525050-2245351450878747517?l=gastronomiaeuropea.blogspot.com' alt='' /></div>proyectohttp://www.blogger.com/profile/06657209256854291240noreply@blogger.com0tag:blogger.com,1999:blog-4029009162435525050.post-31774336149714623422008-03-11T05:49:00.001-07:002008-03-11T05:53:23.721-07:00<div class="contenu-article"> <div class="texte"><p class="spip"><strong class="spip">Blog du lycée Jean Monnet de Limoges</strong></p> <p class="spip"><a href="http://comeniusgastronomie.blogspot.com/" class="spip_out">http://comeniusgastronomie.blogspot.com/</a></p> <p class="spip"><strong class="spip">Blog du lycée de Gravdal (Norvège)</strong></p> <p class="spip"><a href="http://comeniuslofoten.blogspot.com/" class="spip_out">http://comeniuslofoten.blogspot.com/</a></p> <p class="spip"><strong class="spip">Blog du lycée Montauriol de Montauban (France)</strong></p> <p class="spip"><a href="http://www.comeniusamontauriol.blogspot.com/" class="spip_out">http://www.comeniusamontauriol.blogspot.com</a></p> <p class="spip"><strong class="spip">Blog du lycée de Trevisacce</strong></p> <p class="spip"><a href="http://comeniusprojects.blogspot.com/" class="spip_out">http://comeniusprojects.blogspot.com/</a></p> <p class="spip"><strong class="spip">Blog du lycée de Soverato</strong></p> <p class="spip"><a href="http://comeniussoverato.blogspot.com/" class="spip_out">http://comeniussoverato.blogspot.com/</a></p> <p class="spip"><strong class="spip">Blog du lycée d’Almeria</strong></p> <p class="spip"><a href="http://gastronomiaeuropea.blogspot.com/" class="spip_out">http://gastronomiaeuropea.blogspot.com/</a></p></div> </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4029009162435525050-3177433614971462342?l=gastronomiaeuropea.blogspot.com' alt='' /></div>proyectohttp://www.blogger.com/profile/06657209256854291240noreply@blogger.com0tag:blogger.com,1999:blog-4029009162435525050.post-26170015104431528212008-03-06T00:34:00.001-08:002008-03-07T08:39:11.383-08:00<a href="http://bp1.blogger.com/_0-YMTBpATbk/R8_nWaefUCI/AAAAAAAAAD8/0sesSaEhlIM/s1600-h/DSC01367.JPG"><img id="BLOGGER_PHOTO_ID_5174608869122330658" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp1.blogger.com/_0-YMTBpATbk/R8_nWaefUCI/AAAAAAAAAD8/0sesSaEhlIM/s400/DSC01367.JPG" border="0" /></a><br /><br />GRUPO DEL PROYECTO EUROPEO<br /><br /><div><a href="http://bp3.blogger.com/_0-YMTBpATbk/R8_kn6efUBI/AAAAAAAAAD0/1S9Prj0KiHc/s1600-h/DSC01357.JPG"><img id="BLOGGER_PHOTO_ID_5174605871235158034" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp3.blogger.com/_0-YMTBpATbk/R8_kn6efUBI/AAAAAAAAAD0/1S9Prj0KiHc/s400/DSC01357.JPG" border="0" /></a><br /><br /><div></div>FRANCISCO CAZORLA Y FRANCISCO PÉREZ - PACO´S<br /><br /><div></div><br /><br /><div><a href="http://bp2.blogger.com/_0-YMTBpATbk/R8_jyqefT-I/AAAAAAAAADc/dy_zzhZzNO0/s1600-h/DSC01062.JPG"><img id="BLOGGER_PHOTO_ID_5174604956407123938" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_0-YMTBpATbk/R8_jyqefT-I/AAAAAAAAADc/dy_zzhZzNO0/s320/DSC01062.JPG" border="0" /></a> PRODUCTOS ESPAÑOLES </div><div><br /><a href="http://bp0.blogger.com/_0-YMTBpATbk/R8_jzKefT_I/AAAAAAAAADk/uLsAsFy9d0U/s1600-h/DSC01044.JPG"><img id="BLOGGER_PHOTO_ID_5174604964997058546" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp0.blogger.com/_0-YMTBpATbk/R8_jzKefT_I/AAAAAAAAADk/uLsAsFy9d0U/s320/DSC01044.JPG" border="0" /></a>RESTOS DE BALLENA<br /><a href="http://bp1.blogger.com/_0-YMTBpATbk/R8_jzaefUAI/AAAAAAAAADs/NDVfVbXLSG8/s1600-h/DSC01065.JPG"><img id="BLOGGER_PHOTO_ID_5174604969292025858" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp1.blogger.com/_0-YMTBpATbk/R8_jzaefUAI/AAAAAAAAADs/NDVfVbXLSG8/s320/DSC01065.JPG" border="0" /></a><br />NUESTRO COORDINADOR FRANCK REBET CON SU SONRISA .<br /><br /><div></div><br /><br /><div><a href="http://bp3.blogger.com/_0-YMTBpATbk/R8_hz6efT7I/AAAAAAAAADE/dOL7w8hDhZM/s1600-h/DSC01096.JPG"><img id="BLOGGER_PHOTO_ID_5174602778858704818" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp3.blogger.com/_0-YMTBpATbk/R8_hz6efT7I/AAAAAAAAADE/dOL7w8hDhZM/s320/DSC01096.JPG" border="0" /></a> LOS DIRECTORES ITALIANOS TAMBIEN COCINAN. PAOLO RIVERSO</div><div><br /><a href="http://bp1.blogger.com/_0-YMTBpATbk/R8_h0aefT8I/AAAAAAAAADM/V5J6aqkkNJE/s1600-h/DSC01094.JPG"><img id="BLOGGER_PHOTO_ID_5174602787448639426" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp1.blogger.com/_0-YMTBpATbk/R8_h0aefT8I/AAAAAAAAADM/V5J6aqkkNJE/s320/DSC01094.JPG" border="0" /></a> SILVANA, KARINE Y FRANCESCO.<br /><a href="http://bp3.blogger.com/_0-YMTBpATbk/R8_h06efT9I/AAAAAAAAADU/57iY7q6GK9c/s1600-h/DSC01080.JPG"><img id="BLOGGER_PHOTO_ID_5174602796038574034" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp3.blogger.com/_0-YMTBpATbk/R8_h06efT9I/AAAAAAAAADU/57iY7q6GK9c/s320/DSC01080.JPG" border="0" /></a><br />ROLLITOS RELLENOS DE CREMA DE BALLENA<br /><br /><br /><div></div><br /><div></div><br /><br /><br /><div><a href="http://bp2.blogger.com/_0-YMTBpATbk/R8_WnqefT5I/AAAAAAAAAC0/vM-Wl8J5wCw/s1600-h/DSC01149.JPG"><img id="BLOGGER_PHOTO_ID_5174590473777401746" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_0-YMTBpATbk/R8_WnqefT5I/AAAAAAAAAC0/vM-Wl8J5wCw/s320/DSC01149.JPG" border="0" /></a> PACO´S EN EL BARCO </div><div><br /><a href="http://bp0.blogger.com/_0-YMTBpATbk/R8_WoKefT6I/AAAAAAAAAC8/GwTLnrU1gF4/s1600-h/DSC01097.JPG"><img id="BLOGGER_PHOTO_ID_5174590482367336354" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp0.blogger.com/_0-YMTBpATbk/R8_WoKefT6I/AAAAAAAAAC8/GwTLnrU1gF4/s320/DSC01097.JPG" border="0" /></a><br />PRODUCTOS REGIONALES IBERICOS<br /><br /><br /><br /><div><a href="http://bp2.blogger.com/_0-YMTBpATbk/R8--BqefT3I/AAAAAAAAACk/T1c1UxVFGEQ/s1600-h/DSC01187.JPG"><img id="BLOGGER_PHOTO_ID_5174563432663306098" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_0-YMTBpATbk/R8--BqefT3I/AAAAAAAAACk/T1c1UxVFGEQ/s320/DSC01187.JPG" border="0" /></a> SALMONES EN SALAZON<br /><a href="http://bp3.blogger.com/_0-YMTBpATbk/R8--B6efT4I/AAAAAAAAACs/gCOB3uGyw8g/s1600-h/DSC01185.JPG"><img id="BLOGGER_PHOTO_ID_5174563436958273410" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp3.blogger.com/_0-YMTBpATbk/R8--B6efT4I/AAAAAAAAACs/gCOB3uGyw8g/s320/DSC01185.JPG" border="0" /></a><br />CARNE DE BALLENA .<br /><br /><br /><br /><br /><div><a href="http://bp2.blogger.com/_0-YMTBpATbk/R8-6qqefT1I/AAAAAAAAACU/YXgnmeiptQQ/s1600-h/DSC01274.JPG"><img id="BLOGGER_PHOTO_ID_5174559738991431506" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_0-YMTBpATbk/R8-6qqefT1I/AAAAAAAAACU/YXgnmeiptQQ/s320/DSC01274.JPG" border="0" /></a> JUNTO A SECADEROS DE BACALAO - FRANCISCO CAZORLA<br /><a href="http://bp0.blogger.com/_0-YMTBpATbk/R8-6rKefT2I/AAAAAAAAACc/UASw2Ovb2KA/s1600-h/DSC01252.JPG"><img id="BLOGGER_PHOTO_ID_5174559747581366114" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp0.blogger.com/_0-YMTBpATbk/R8-6rKefT2I/AAAAAAAAACc/UASw2Ovb2KA/s320/DSC01252.JPG" border="0" /></a> CENA VIKINGA , GUISO DE SALMÓN<br /><br /><br /><br /><br /><div><a href="http://bp3.blogger.com/_0-YMTBpATbk/R8-5D6efT0I/AAAAAAAAACM/eQJ4x4_BsVY/s1600-h/DSC01297.JPG"><img id="BLOGGER_PHOTO_ID_5174557973759872834" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp3.blogger.com/_0-YMTBpATbk/R8-5D6efT0I/AAAAAAAAACM/eQJ4x4_BsVY/s320/DSC01297.JPG" border="0" /></a><br />EL PRIMER BACALAO DEL PROYECTO EUROPEO </div><div>DENIS BOUCHET Y FRANCISCO PÉREZ<br /><br /><br /><br /><br /><br /><div><a href="http://bp2.blogger.com/_0-YMTBpATbk/R8-1MqefTzI/AAAAAAAAACE/Y0IAVBqGWbY/s1600-h/DSC01313.JPG"><img id="BLOGGER_PHOTO_ID_5174553726037217074" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_0-YMTBpATbk/R8-1MqefTzI/AAAAAAAAACE/Y0IAVBqGWbY/s320/DSC01313.JPG" border="0" /></a> ROGER OVERAAS Y GUY LETIENNE ELABORANDO EL BACALAO<br /><br /><br /><br /><p></p><div><a href="http://bp2.blogger.com/_0-YMTBpATbk/R8-yIqefTxI/AAAAAAAAAB0/dqNFjkzSyqY/s1600-h/DSC01323.JPG"><img id="BLOGGER_PHOTO_ID_5174550358782856978" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_0-YMTBpATbk/R8-yIqefTxI/AAAAAAAAAB0/dqNFjkzSyqY/s320/DSC01323.JPG" border="0" /></a> GANADERIA DE CORDEROS<br /><br /><br /><br /><br /><div><a href="http://bp2.blogger.com/_0-YMTBpATbk/R8-urqefTwI/AAAAAAAAABs/mwCPOMd5WRs/s1600-h/DSC01325.JPG"><img id="BLOGGER_PHOTO_ID_5174546562031767298" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_0-YMTBpATbk/R8-urqefTwI/AAAAAAAAABs/mwCPOMd5WRs/s400/DSC01325.JPG" border="0" /></a> </div>CORDEROS CON SUS MAMAS<br /><br /><div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div></div></div></div></div></div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4029009162435525050-2617001510443152821?l=gastronomiaeuropea.blogspot.com' alt='' /></div>proyectohttp://www.blogger.com/profile/06657209256854291240noreply@blogger.com0tag:blogger.com,1999:blog-4029009162435525050.post-9588016555207217542008-03-05T03:56:00.000-08:002008-03-05T04:08:26.949-08:00<span style="font-size:130%;color:#990000;"></span><br /><span style="font-size:130%;color:#990000;">REUNION DE PROYECTO: COCINA, INFLUENCIAS, TENDENCIAS Y CREACIÓN DE LA COCINA EUROPEA, EN EL I.E.S. ALMERAYA DE ALMERÍA DEL MARTES DIA 16 AL SABADO DIA 20 OCTUBRE DE 2007.<br /><br /><br /><br /><br /><br />MARTES DIA 16 /10/2007:<br /><br />Llegada y alojamiento.<br /><br />MIERCOLES 17 /10/2007:<br />8,30 Desayuno en el hotel.<br />9,30 Visita al centro y al Departamento de Hostelería y Turismo.<br />10,30 Reunión de trabajo<br />11,30 Pausa café.<br />12,00 Reunión de trabajo<br />14,30 Almuerzo en el I.E.S. Almeraya.<br />21,30 Cena en el restaurante mesón de Castilla. . <br /><br />JUEVES 18 /10/2007:<br />9,00 Desayuno en el hotel.<br />10,00 Compras, mercado central, libre.<br />11,30 Pausa café.<br />12,00 Elaboración y exposición de platos y productos típicos europeos.<br />14,45 Almuerzo en el I.E.S. Almería...Degustación de los platos y productos.<br />17,00. Visita a un invernadero y Bodegas Valle de Laujar.<br />21,30. Comida a base de tapas típicas de Almería a cargo de los participantes<br /><br />VIERNES 19 /10/2007:<br />9,00 Desayuno en el hotel.<br />10,00 Visita cultural a la ciudad de Almería guiada. <br />14,30 Almuerzo y tarde. ( libre )<br /><br />SABADO 20 /10/2007:<br /><br />Salida de los participantes.<br /><br /><br /><br /><br /><br />Actividades curso 2007-2008:<br /><br /><br /><br /><br />1º Elaboración de un blog en Internet, con las fichas técnicas de un menú típico de la región de cada país.<br /><br />En el idioma de origen y en Ingles.<br />Presentación de los alumnos que participan.<br />Elaboración de un vocabulario especifico de términos culinarios.<br /><br />2º Creación en cada centro educativo, un huerto de hierbas aromáticas.<br /><br />3º Elaboración de un plato creativo con productos regionales, utilizando las hierbas aromáticas del huerto.<br /><br /><br />4º Elaboración del plato creativo en La Spezzia Italia en Mayo del lunes 19 al viernes 23.<br /><br /><br /><br /><br /><br /><br /><br />Platos:<br /><br />VEST- LOFOTEN V.G.S.<br />GRAVDAL ( NORWAY)<br />MULTESUPPE MED KREM<br />----------<br />I.E.S. ALMERAYA<br />ALMERIA ( ESPAÑA)<br />PAELLA ALMERAYA<br />--------<br />I.P.S.I.A. E. ALETTI<br />TREBISACCE (Italia )<br />RICCIOLA CON PERLE DOLCI DI CALABRIA E ANELLI DI VERDURE CROCCANTI<br />---------<br />I.P.S.S.A.R G. CASINI<br />DI LA SPEZZIA ITALIA<br />CIMA DELLA NONNA ´<br />-----------<br />I.P.S.S.A.R SOVERATO<br />SOVERATO ITALIA<br />FAGOTTINNI IN SALSA DI ´Nduja<br />CIAMBOTTA<br />-------------<br />LYCÉE P.P. MONTARIOL<br />MONTAUBAN FRANCE<br />SALADE MONTAUBAN<br />------------<br />LYCÉE J. MONNET<br />LIMOGES FRANCE<br />PRESSÉ DE BOUDING AUX OIGNONS ET AUX POMMES DU LIMOUSIN </span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4029009162435525050-958801655520721754?l=gastronomiaeuropea.blogspot.com' alt='' /></div>proyectohttp://www.blogger.com/profile/06657209256854291240noreply@blogger.com0tag:blogger.com,1999:blog-4029009162435525050.post-9857645331569417862008-03-05T01:25:00.000-08:002008-03-05T03:52:07.692-08:00<span style="font-size:130%;color:#cc0000;">RECETAS DEL PROYECTO EUROPEO DEL I.E.S. ALMERAYA EN ESPAÑOL</span><br /><br /><br /><br /><div align="center"><a href="http://bp2.blogger.com/_0-YMTBpATbk/R86HR6efTvI/AAAAAAAAABk/m9JDUleAc2o/s1600-h/SOPA+ALMERIENSE.JPG"><img id="BLOGGER_PHOTO_ID_5174221763719941874" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_0-YMTBpATbk/R86HR6efTvI/AAAAAAAAABk/m9JDUleAc2o/s400/SOPA+ALMERIENSE.JPG" border="0" /></a> <span style="font-size:130%;color:#006600;">SOPA ALMERIENSE<br /></span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="http://bp1.blogger.com/_0-YMTBpATbk/R86GgqefTuI/AAAAAAAAABc/3CAYmQQojB0/s1600-h/COSTILLAR+DE+COCHINILLO.JPG"><img id="BLOGGER_PHOTO_ID_5174220917611384546" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp1.blogger.com/_0-YMTBpATbk/R86GgqefTuI/AAAAAAAAABc/3CAYmQQojB0/s400/COSTILLAR+DE+COCHINILLO.JPG" border="0" /></a><br /><br /><div align="center"><span style="font-size:130%;color:#006600;">COSTILLAR DE COCHINILLO<br /></span></div><br /><br /><br /><br /><br /><div align="center"><br /><br /> </div><div align="center"><div align="center"><a href="http://bp1.blogger.com/_0-YMTBpATbk/R85nTqefToI/AAAAAAAAAAk/Pm29CS-orFc/s1600-h/LECHE+FRITA+EMPANADA.JPG"><img id="BLOGGER_PHOTO_ID_5174186609412624002" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp1.blogger.com/_0-YMTBpATbk/R85nTqefToI/AAAAAAAAAAk/Pm29CS-orFc/s400/LECHE+FRITA+EMPANADA.JPG" border="0" /></a> <span style="font-size:130%;color:#006600;">LECHE FRITA EMPANADA<br /></span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div><br /></div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4029009162435525050-985764533156941786?l=gastronomiaeuropea.blogspot.com' alt='' /></div>proyectohttp://www.blogger.com/profile/06657209256854291240noreply@blogger.com0