# data[].attributes.body
Good morning everyone, I'm Virginia and today I will tell you about some of the most beautiful attractions of the Amalfi Coast.

Let’s start…

Amalfi Cathedral

Amalfi Cathedral is a medieval Roman Catholic cathedral in the Piazza del Duomo, Amalfi, Italy. It is dedicated to the Apostle Saint Andrew whose relics are kept here.

Begun in the 9th and 10th centuries, it has been added to and redecorated several times, overlaying Arab-Norman, Gothic, Renaissance, Baroque elements, and finally a new 19th century Norman-Arab-Byzantine facade. The cathedral includes the adjoining 9th-century Basilica of the Crucifix. Leading from the basilica are steps into the Crypt of St. Andrew, where his relics can be found.

Ceramics Of Vetri Sul Mare

The Amalfi Coast is a real explosion of colors and flavors, and most probably just from this is inspired the art of the ancient Ceramics. So, among the most important things to do in Amalfi Coast is visiting the town of Vietri sul Mare, popular and appreciated for the uniqueness and beauty of its ceramics. Here you can have some time to do shopping among the small craft shops and buy some typical souvenirs of the place.

Terrace Of Infinity In Ravello

Well known as the most beautiful and suggestive place in the world, the Gardens of Villa Cimbrone are a stop not to be missed. Open all year round, from them you can enjoy a breathtaking panorama that stretches over the entire coast. The Terrace of Infinity well describes the beauty of this natural balcony, adorned with marble busts from eighteenth century, from which the sky and the sea are so vividly blue that you can not distinguish them from each other.

A Sweet Visit To The famous Sal de Riso Pastry Shop

it is certainly not less important than the others, even better among the sweetest ones!

Sal de Riso, internationally famous, is definitely the pastry chef best known in the South of Italy. Despite its delights have reached the best hotels and retail outlets in Italy and Europe, it's worth to spend some time with a Delizia al Limone or a typical Ricotta e Pere cake at the pastry De Riso in Minori.

By
Pannozzo Maria Virginia

# data[].attributes.attachment_link.description
Il tema prescelto varia di anno in anno e analizza quelli che sono gli aspetti caratteristici della cultura e delle abitudini alimentari dei paesi di lingua Anglofona e Francofona.

# data[].attributes.headline
QUESTIONS TO THE JOURNALIST                        By Gioia Rizzo Pannozzo Elisabetta

# data[].attributes.subject
QUESTIONS TO THE JOURNALIST                        By Gioia Rizzo Pannozzo Elisabetta

# data[].attributes.body
1) WHY THIS BOOK?
2) WHY DID YOU CHOOSE TO BE A JOURNALIST?
3) DID YOU MEET GENNARO CONTALDO?
4) DID YOU READ THE BOOK?
5) DID YOU LIKE ANY OF HIS RECIPES?
6) DID YOU TRY TO MAKE ANY OF THEM?
7) HAVE YOU EVER BEEN TO ITALY?
8)IF YOU VISITED ITALY WHICH PLACE WOULD YOU GO TO?
9)WOULD YOU LIKE TO VISIT TERRACINA?
10) WOULD YOU LIKE TO VISIT OUR SCHOOL?

We would be glad to have you here

# data[].attributes.headline
Cardogna Alessio "Halibut with lemon butter"

# data[].attributes.subject
Cardogna Alessio "Halibut with lemon butter"

# data[].attributes.body
Ingredients:
Halibut chunks
2 Lemons
110g Butter
Salt
Method:
Score the fish with a sharp knife and marinate in the lemon juice for 15 minutes.
Drain, reserving the lemon juice, and dry with kitchen towel.
Melt 75g of butter in a large frying pan, making sure the heat is gentle and the butter doesn't burn.
Cook the fish in the butter for approximately 3-4 minutes on each side.
Increase the hear and pour in the lemon juice from the marinade; allow to bubble and evaporate slightly.
Add the remaining butter to thicken the sauce.
Serve immediatly.

# data[].attributes.body
Welcome everyone,
My name is Michele Pagliaroli and I attend the 4th class section G of the reception sector.
First of all I would like to introduce and thanks all students and teachers involved in this project.
4 A Cookery sector students and Mrs Iannace
4 C Cookery sector students and Mrs Zullo
4 F Pastry chef sector students and Mrs. Pesce
4 G Reception Sector students and Mrs Pesce .
My classmate Alessio will tell you about this project

# data[].attributes.headline
What is the “Great Britain at table” project?

# data[].attributes.subject
What is the “Great Britain at table” project?

# data[].attributes.body
The “Great Britain at table” project proposes,each year since 2016,the use of the English language to create,explain and serve a theme menù.This theme changes every year but it always enhances the main features of the British culture.Going through a multi-disciplinary course,every class participates in a way or another,either by being directly involved in the project or by doing a “behind the scenes” type of work.Our class,of the receptionist sector,is in charge of presenting the event and introduce and explain this tradition of our school.

# data[].attributes.body
First of all we have to thank our headmaster, mrs. Silvestre, who gave us the opportunity to organize this interesting project.
Many thanks also to  our great teachers Mrs. Pesce, Mrs. Iannace and Mrs Zullo who were the ones that brought us into this tradition and the ones that organized everything for us.
Last but not least we have to thank all the students that participated in this project, especially the 4th year classes of the pastry, cookery, bar and  receptionist sectors .
Of course,  a special and warm  thank to Mrs Shaw , the journalist , our inspiration muse with her interesting article about Gennaro Contaldo's book .
Exeter Twinning Circle , Exeter College and the Devon region are always in our thoughts and we wish to come and visit you one day.
We sincerely hope that you enjoyed our idea  because we loved it a lot!

# data[].attributes.headline
THIS YEAR EDITION : THE IDEA                             By Melania Cirillo e Costantinescu Roberto

# data[].attributes.subject
THIS YEAR EDITION : THE IDEA                             By Melania Cirillo e Costantinescu Roberto

# data[].attributes.body
This  year the  project is dedicated to Italian chefs popular  in Britain.
The idea comes from Annette Shaw's article where she suggests  Gennaro Contaldo's book "LIMONI" , among the 6 best reads in the DEVON'S LIFE MAGAZINE.
Annette, talks  about Gennaro and The Amalfi coast where the chef is from.
She also mentions TERRACINA  in Italy  and EXETER, in England as twinned towns.
She mentions our vocational school FILOSI and EXETER COLLEGE .
Thanks to this article and the emotions that Gennaro managed to convey through his passion, many trips to Terracina and Exeter have been organized.
We are honoured to be part of this community and as students of Alessandro Filosi school we are glad to honour the Chef, the journalist, Exeter and the Devon region   with our project

# data[].attributes.body
Serves 4-6
2 free-range eggs separated
80g caster sugar
250g mascarpone
2tbsp limoncello
zest of unwaxed lemon
200g Savoiardi biscuits

For the lemon syrup
rind and juice of one unwaxed lemon
100ml water
50g caster sugar.

Method
To make the lemon syrup, place all the ingredients in a small pan over a medium heat and simmer for 3-4 minutes until the sugar has dissolved and the liquid has reduced slightly. Remove from the heat and leave to cool.
Take out the lemon peel, finely chop and set aside.
Whisk the egg yolks and sugar together until light and creamy.
Add the mascarpone and continue to whisk.
Stir in the Limoncello and lemon zest.
Whisk the egg whites in a separates clean bowl until stiff, then flod into the creamy mixture and combine well together.
Spread a little of the creamy mascarpone mixture on the base of a serving dish.
One by one, quickly dip the biscuits into the lemon syrup and put them in the dish to form a layer.
Top with more mascarpone and continue to dip the biscuits and build up the layers until the ingredients have been used, ending with a layer of the mascarpone.
Sprinkle the finely chopped lemon rind on top and leave in the fridge until required.

# data[].attributes.body
Jamie Oliver and Gennaro Contaldo have a close friendship and professional relationship. Contaldo mentored Oliver at Neal Street Restaurant in the 1990s and has appeared on many of Oliver's TV shows, such as The Naked Chef and Iron Chef America. Contaldo also developed menus and trained chefs for Oliver's UK restaurant chain Jamie's Italian.
On 25 November 2021, the two chefs received the Award of the Ordine della Stella d'Italia for their contribution to the knowledge of Italian cooking in the world at the Italian Embassy in London during the World Week of Italian cuisine.

# data[].attributes.body
So, here are my answers. Do let me know if you need amendments. All good wishes, Annette.

Question 1

I work with lots of publishers and particularly like Pavilion. When I saw Gennaro’s book the cover was so inviting and appealing. It was happy picture! I adore lemons. And I’m a great fan of this chef having seen him on television such a lot with Jamie Oliver. I’m lucky in that I ate in several of Jamie’s restaurants. We needed a link with Devon and by chance I found out about you. It’s a hugely uplifting book – fabulous photography. Delicious, yet accessible.

Question 2

Goodness this is complicated! Are you all sitting comfortably as we say in storytelling sessions? I wanted to be a doctor. But science wasn’t my best area of study at school. Languages – yes, I was OK with French and German. I did what we call A-levels x 4 but fate sort of intervened and I ended up working in an office – and 10 years went by. I knew I was in the wrong job and took a leap of faith and left to set up my own business. Each evening I wrote articles and in 1993 sold a feature to a medical magazine. Just over year later I was writing for a national newspaper and became a member of the Guild of Health Writers. I loved the research and the people I met. Journalism has changed a lot though. The celebrity culture took over and I needed to make career course corrections. I’d always loved books – my Saturday job when I was at school was in the local library, so the chance of becoming a book reviewer was irresistible! Apart from the Bookshelf pages I also write features and sometimes for other publications.

Question 3

Sorry – not sure I am quite with this one! Do you mean in the feature generally? If so, the other books have a connection with Valentines/relationships and all things thoughtful.

Question 4

Sad to say, no I didn’t meet Gennaro. Covid restrictions were still in place but we had a long telephone chat. Covid aside, I try to meet as many people as possible because it adds energy and authenticity to the text.

Question 5

Yes, I always read the books. It’s a mark of respect for the author and I learn such a lot.

Question 6

I love the recipes! Tonight, for supper, I’m making Linguine Pesto Al Pistacchio Tonno from page 94. My preference for a dessert when eating out is always a citrus pudding. Anything with lemons, mascarpone and Limoncello is divine… and lemon chicken with herbs will always be my favourite for Sunday lunch.

Question 7

Absolutely! Fagioline con Limone e Briciole transforms green beans. I like cooking. I grew up in the North of England, near Manchester. At the age of 16 I went on a cultural exchange to France, to Brittany, and experienced a French country wedding. Ahhh…garlic, fish, massive tomatoes….a whole culinary world opened up beyond Lancashire Hotpot, although it would be hard to compete with your sun-kissed vegetables and fruit. Also, we started to get a lot more on television from innovative chefs like Keith Floyd – now passed away sadly. In fact, the pub he owned is in Devon.

The Maltsters Arms is an atmospheric, riverside pub, restaurant and bed & breakfast nestling in the picturesque Dart Valley. Steeped in history, this 18th ..."

Question 8

Sorry to say I’ve not been to Italy. Just the surrounding countries. It’s on my bucket list – maybe one day.

Question 9

So many places! I had a friend with a house near Cortona. And I have a scarf from Sienna. My cousin tells me of her holidays in Puglia visiting the trullis. I watched every episode of the travels of Francesco Da Mosto. Who knows what life will bring? Anything is still possible!

Question 10

Yes, I would like to visit Terracina. One day over the rainbow. It’s many years since I left our island. Meanwhile, it's Sunday night TV with Stanley Tucci.

# data[].attributes.body
True passion is not only when you know how to do something in an excellent way but when you do it with love.
Passion is when you have the opportunity to do other things but you continue to do what you love "only" because it makes you feel good about yourself.
Passion is when you do something without feeling superior to others, which many do, or bragging about their path in an overly flamboyant way.
Congratulations to those who share their passion in the humblest of ways.

# data[].attributes.body
Pasta with lemon is very common along the Amalfi Coast and it can be prepared in various ways, often simply with olive oil, lemon and parsley. This is our favourite way, with chilli and garlic. The addition of a little butter at the end makes the sauce lovely and creamy – perfect for the tagliatelle to absorb.
Serves 4 :

320g (11oz) tagliatelle

3 tbsp extra virgin olive oil

1 garlic clove, finely chopped

¼ red chilli, finely chopped

25g (1oz) butter zest and juice of 1 unwaxed lemon

20g (¾oz) grated Parmesan cheese, plus extra for sprinkling handful of flat-leaf parsley, finely chopped sea salt

Bring a large saucepan of salted water to the boil, add the tagliatelle and cook until al dente. Meanwhile, heat the extra virgin olive oil in a large frying pan, add the garlic and chilli and sweat over a medium heat for a minute or so. Add a ladleful of the pasta water, then the butter and allow to melt, before adding the lemon juice. Drain the tagliatelle and, using a pair of tongs, add it to the pan and mix well. Stir in the Parmesan and parsley.
Serve immediately, sprinkled with the lemon zest and extra Parmesan, if desired.

# data[].attributes.headline
Biography of Gennaro Contaldo by Chen Sen-Xiang 4A eno 

# data[].attributes.subject
Biography of Gennaro Contaldo by Chen Sen-Xiang 4A eno 