The Must

Type of resource: website

Web address https://www.fattoincasadabenedetta.it/ricetta/ciambelle-di-mosto-fatte-in-casa-da-benedetta/

Language: EN

Description

To recognise, appreciate and protect ancient knowledge and traditions. To relate with curiosity to practices and habits of ancient or at least past societies. Group activities from harvesting to cooking.

Scientific concept introduced

Density of the liquid, colouring, processing of mechanical disintegration of plant products, mixing of the resulting mass in water, measurement.

Creative and critical thinking

Critical thinking:

Analysis

Observation

Cultivation and harvesting techniques

Creative thinking:

Curiosity

Awareness of different traditions

Memory appreciation

Active group participation

Mathematical reasoning

Measuring

Scientific thinking

Asking questions

Processing a path

Developing the ability to use scientific language

Analysing results

Extracting a liquid

Learning how to learn

-Gathering grapes
-Listening and following instructions
-Collaborating in a group
-Assessing the difference with the contemporary world to the point of managing conscious choices to recover tradition, when it is the bearer of healthy values and natural habits
-Experiencing the senses in close contact with nature
-Experiencing the most significant phases of the grape harvest and the extraction of the must
-Baking must bread

Additional

Exactly follow the steps of a procedure

Carry out scientific observations

Produce an original product

Overall aims

Knowing how to work in a team
Communicate
Expressing emotions
Telling about the experience
Experience the satisfaction of eating a food that each child has been able to prepare in collaboration with the group.
Hone manual skills and culinary techniques by becoming familiar with the various kitchen tools.

Vocabulary – keywords should be understood

Density of the liquid, colouring, processing of mechanical disintegration of plant products, mixing of the resulting mass in water, measurement.

Expected learning outcomes (operational aims)

the child/student will be able to:
– Carrying out an experiment
– Knowing and appreciating the transformations and mutations of foods
– Telling the story of the experiment

the child/student will have developed the ability to:
– Exactly following the steps of a process
– Making scientific observations
– Making an original product

STEM skills – to which the learning unit is related to

CORE STEM SKILLS

Observe
Doing analysis
Experiment
Analysing the results

ADDITIONAL SKILLS

Working together as a team
Fine dexterity
Listening and understanding

Teaching methodologies/activity outline

Activities:
Visiting a farm prepared to welcome the children during the grape harvest, showing the most significant stages of the grape harvest and the extraction of the must, returning to school with the pressed must, following the recipe, asking the children to prepare the must bread, asking the kitchen staff to bake the must bread in the oven.

Materials:
1200 g flour
200 g sugar
50 g beer yeast
500 ml of grape must
1 glass of extra virgin olive oil
Aniseed and sultanas to taste
Cooker

Instructions:
Take two glasses of wort; dissolve the brewer’s yeast in one and soak the aniseed seeds and sultanas in the other.

Mix the sugar and flour together and then add the dissolved brewer’s yeast, must, oil, soaked aniseed seeds and sultanas.

Knead everything together to form a soft dough and let it rise for two hours.

Knead again and form the loaves, place them on a baking tray and allow to rise again.

Bake in the oven at 200 degrees Celsius for 30 minutes.

Conclusions:

Must bread represents “Food as Culture”, including the effort to recover and enhance ancient traditions. This activity promotes inclusion as it corresponds to group work, thus creating a team spirit of shared efforts, intentions and resources. Knowing and appreciating the transformations and mutations of food. Throughout the activity, the teacher will have photographed the entire process. Once the photos have been printed, organise them on a poster board with a full description of the process.

Assessment of learning

It is implemented through observation of the activity by the teacher who assesses pupils’ commitment and participation.

Equipment and materials to be used in learning unit (tools, ingredients etc)

– flour
– sugar
– brewer’s yeast
– grape must
– extra virgin olive oil
– aniseed seeds, sultanas
– baking oven
– pastry board, bowls and various kitchen tools