Low-glycemic Breakfast

E 'release an Italian school, the film by Giulio Cederna and Angelo Loy shot inside the kindergarten C. Pisacane, school scandal to the high percentage of pupils of foreign origin.

Signature the call for citizenship to children born children of foreign parents in Italy and the abolition of the rule on top of 30% of Italian children in the classroom.


In the documentary filmed in 2009, the teachers and the operators tell you, playing with the children, the adventurous journey of Dorothy in the magical world of Oz. They are all children between three and five years, born in Italy to foreign parents.
Out raging political storm and the school becomes a true national event, but continues in the laboratory. The adventures of small players in the magical world of Oz and the protests at the school come together in a single story that lets you see what is happening from another perspective: the height of a child.
Pisacane The school of Rome is a laboratory that will be on Italy. The documentary is an invitation to reflect on a subject without blinders momentous, complex, national interest, which can not be resolved at the stroke of slogans or ideological hasty shortcuts, without considering in depth the issue of citizenship to children born in Italy.

Tthe film has won the Next at the Turin Film Festival, with special mention Cinema.DOC for the following reasons:

"To the authors' ability to address urgent social issues through a narrow language film ever to search , highly expressive and characterized by the spontaneity that is the rigor of looking, "

info: http://unascuolaitaliana.blogspot.com ; unascuolaitaliana@gmail.com

upcoming screenings:

- Thursday, December 9 22.00 Alcazar cinema, Rome
- Saturday 11 December 17:00 - University of Florence , Faculty of Education. The film will be presented during the conference of CEMEA "Education as"
- Tuesday, December 14 Bologna Cinematheque
- Wednesday 15 20.30 Nuovo Cinema Aquila, Rome
reservations: unascuolaitaliana@gmail.com / 3881989074
(Reservations are required. It 'must arrive at least 15 minutes before the screening, otherwise the booking is canceled)
followed by a debate on citizenship for children born in Italy, the children of foreign parents, involving: the President Asinitas Onlus Cecilia Bartoli, the coordinator of the kindergarten Carlo Pisacane: Anna Marino, the head of the Laparelli including: Flora Longhi, the writer of Somali origin Igiaba Scego the chairman of the town hall VI Gianni Palmieri; Mr. Andrea Sarubbi; 's commissioner of immigration and social policies of the family in the province of Rome, Claudio Cecchini, the culture councilor of the municipality of Rome Croppi Umberto, the editor of The Stranger, Goffredo Fofi.
second screening
22:45 - Sunday, December 19 10.30 cinema Farnese, Rome

Folliculitis More Condition_symptoms

salted ricotta and spinach strudel


Ricotta and spinach is a combination that I love so much ...
after ricotta and spinach gnocchi ,
the meatballs with ricotta and spinach cannelloni
and ricotta and spinach ... I present to you my strudel;)



Ingredients For the pastry strudel salt (to obtain a packet of approximately 500 g) :
300 grams of flour 00
60 g butter 1 egg

about 50 ml of warm water
12 grams of extra virgin olive oil 1 teaspoon salt


For the filling: 360 gr
of frozen spinach

200 g cheese 2 eggs nutmeg



salt pepper a knob of butter

procedure

For the strudel dough salty
Place in a bowl the flour, the butter and salt and work with your hands until the butter is completely incorporated into the flour. Add egg, oil and lukewarm water and knead until a ball is wrapped in foil and let stand for half an hour outside the fridge.

For the filling:
Boil spinach in salted water, drain them and pass them under running cold water. Squeeze dry and chop. In a bowl place the ricotta, spinach, salt, pepper and a good sprinkle of nutmeg, add eggs and mix together.

On a sheet of baking paper, roll the dough strudel salt, giving it a rectangular shape.

Distribuire il composto di ricotta e spinaci lasciando un pò di spazio dai bordi,

arrotolare la pasta strudel e sigillare per bene i lati. Spennellare la superficie con il burro fuso

e infornare a 200° per circa 50 minuti.

Note: la pasta strudel a contatto con un ripieno umido, tende a fare qualche crepa durante la cottura. Per evitare questo inconveniente è consigliabile distribuire sulla pasta strudel un pò di pan grattato (fatto tostare in padella antiaderente) prima di aggiungere il ripieno.