PLANT ~ Power in Learning and Accessing Nature’s Therapies
Grundtvig Learning Partnership 2013-1-DE2-GRU06-16233 1
Learner Skills Exchange Italy & Greece
Associazione AGreenment, Rimini, Italy 14 & 15 April 2014
Minutes Meeting held at Associazione AGreenment, Rimini (Italy) on 14 & 15 April 2014
Learner Skills Exchange Italy & Greece
After a warm welcome to all participants by the team from Associazione AGreenment, Christina Paci and Nick Fouche, the practical workshops about herbs, their characteristics and usage in past and present times started.
This learner skills exchange was organised in cooperation between the Greek and Italian partner. The first days´ workshop was held by Aggela Karatrantou from Greece who focused on cosmetics and showed the participants how to prepare:
- Day Cream, consisting of basis cream and oils (calendula, wheat germ and apricot oil) as well as essential oils (sage, geranium and lavender)
- Night Crème, made with olive oil, beeswax and Mastiha powder, which comes from the resin of Mastiha trees from the Greek island of Chios.
- Ointment against muscle pains and headache, consisting of basis cream, calendula oil and essential oils (Juniper, Pine, Rosemary and eucalyptus oil)
- A toner for face cleaning, against herpes and acne. To prepare this sage is put in alcohol (95%). After one month rose water is added.
The second day started with a study visit to Lella, who produces since 1986 the traditional piada, which is a flat bread, or as variant also the cassone which is traditionally stuffed with green herbs. Lella explained the different possible ingredients with focus on traditional herbs of the Romagna, she showed how the bread is prepared gave an insight into its cultural meaning and besides, allowed the group to taste some delicious examples.
The workshop continued by a presentation about curative herbs of the Emilia Romagna. Nino Bertozzi explained how to prepare:
- Walnut Liqueur ‘Nocino’ made from green walnuts, a digestive which was already familiar to the romans, a genuine intestinal cure, as its tannin assists the digestion of proteins and kills bacteria and parasites.
- St John’s Wort cream from St John’s Wort flowers which is used for lesions, ulcers and skin irritations as well as haemorrhoids. In cosmetics it is used for dry, toneless, cracked skin. It is also efficacious in cases of crushed fingers, whether against inflammation or bruising, burns and rashes or neuro-muscular pain and traumas. Applying St John’s Wort Cream reduces the time of healing of burns: it is antiinflammatory, antiseptic and binds lesions.
- Dandelion-Pesto, a traditional pesto of Ligurian farmers who used dandelion instead of Basil. Dandelion is well known since earliest times are the dandelion’s medicinal properties as well as its digestive, anti-inflammatory and detoxifying properties, above all for the liver.
- Herb Bitter from nine officinal herbs Artemisia absinthium, Lemon balm, Lemon verbena, Rosemary, Sage, Peppermint, Origanum, Basil, Thyme), Juniper berries, lemon rind, alcohol, water and sugar.
Nino shared the recipes, brought examples to taste and try and gave background information about the characteristics of all herbs used as well as the cultural background of St. John´s night when various herbs should be harvested. This is the night marking the summer solstice, when the sun is at its minimum inclination, the day is at its longest and the night at its shortest. According to ancient beliefs, this is when the sun marries the moon, i.e. fire merging with water. It is the night which marks the beginning of summer as well as the beginning of the sun’s passage towards the decline of winter. The Birth of John the Baptist is remembered in the liturgical calendar and on his feast the power of fire, water, light and an earth rich in fruit and herbs is celebrated.
The final presentation was given by Marco Stramigioli. He brought examples of different regional herbs that are used as natural remedy, explained the characteristics and also their usage.
The presented herbs were:
• White willow
• Black Elder
• Monk´s pepper and
• St. John´s Wort
During the workshops all participants gained knowledge about traditional Greek and Italian herbs, their characteristics and usage in a traditional sense but also in modern times. They could practice how to prepare herbal cosmetics and get many ideas as well as recipes for
Monday, April 14, 2014
09h00 – Meeting point in the lobby of Hotel Duomo (Via Giordano Bruno, 28) and a walk all together to ‘Spazio DuoMo’, our workshop hall*
09h30 – Welcome by Italian Partner
10h00 – Cosmetics workshop conducted by our Greek partner
11h00 – Break
11h30 – Cosmetics workshop conducted by our Greek partner
12h30 – Lunch together at La Mi Mama**, a nearby local restaurant at which fresh pesto as well as the local homemade pasta, strozzapreti, is served, including Sangiovese, the regional wine (Via Poletti, 32 in Piazza Malatesta)
14h00 – Cosmetics workshop conducted by our Greek partner
15h00 – Meeting point in the lobby of Hotel Duomo for a walking tour of the old city of Rimini with Nick.
16h00 – Coordinators Meeting as learners remain free to continue viewing the old city until dinner.
19h00 – Meeting point in the lobby of Hotel Duomo to depart all together to dine nearby at La Bussola, a typical Rimini pizzeria (Via Sigismondo Pandolfo Malatesta, 39).
Tuesday, April 15, 2014
08h30 – Meeting point in the lobby of Hotel Duomo.
09h00 – Workshop at the ‘piadineria’ Della Lella -within close walking distance- for a demonstration on how the Romagnan ‘piadina’ is traditionally prepared and served with various herbs and vegetables (Via Covignano, 57).
11h00 – Workshop : ‘Curative Herbs of the Romagna’, presented by Nilo – including medicinal liqueurs, creams as well as ‘pesto al tarassaco’ (dandelion pesto) preparation
13h00 – Lunch together at Nudo e Crudo, at which piadina is served (Viale Tiberio, 27).
14h30 – Workshop : ‘Herbal Remedies of the Romagna’, presented by Marco.
16h30 – Free time until 18h30.
18h30 – Meeting point in the lobby of Hotel Duomo and departure for a seaside walk to imbibe together the benefits of the fresh Adriatic air, concluding with à la carte dinner at Chi Burdlaz, at which traditional Romagnan gastronomy is served (Viale Amerigo Vespucci,