Wednesday and Thursday at the Portuguese school were very busy. Students together with teachers of nutrition subjects prepared dishes for the Zero Waste event. The chefs prepared an appetizer of lettuce, pineapple, almonds with balsamic vinegar dressing. The next dish they prepared was vegetable cream soup with potato peel chips. For the main course they made cod with Mediterranean vegetables. The culmination of the meal was a wonderful dessert - Abade de Priscos pudding. During bartending workshops, soft drinks with pineapple, passion fruit and lime were created, as well as drinks based on vermouth and sparkling white wine. The fruit peels were used for decoration. Nothing was wasted during Zero Waste workshops! We could taste the effects of international cooperation on Thursday at an official outdoor lunch. The event was also attended by representatives of local authorities as well as the management and teachers of the EFDP school. Before the workshop on Wednesday, we had the opportunity to see the production process of local sour cherry liqueur in the family factory Mariquinhas Licor de Ginja.
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