Rescuing flavors in PF
Presentation of the project
The project Raízes: Rescatar sabores desde FP is promoted by the Centro de Innovación para la Formación Profesional de Aragón (CIFPA) within the call of the Dirección General de Innovación y FP for the realization of projects of applied innovation and knowledge transfer in vocational training, of the educational system in public centers of the Autonomous Community of Aragón.
Raízes: Rescatar sabores desde FP has as its seed the work of recovery of animal and plant species carried out by the public centers of Agrarian Vocational Training (CPIFP San Blas, CPIFP Movera and CPIFP Montearagón) with the Center for Agri-Food Research and Technology of Aragon (CITA). With the aim of going a step further, the School of Hospitality and Tourism of Teruel, which is responsible for the design and cooking of the recipes, and the IES Martínez Vargas and Pilar Lorengar, which focus on everything related to audiovisual, graphic design and publications with the aim of disseminating the results of the project, have joined this initiative.
The overall objective is to produce a final product, a recipe book and videos, showing traditional and innovative cuisine proposals, with the "recovered" product as the main protagonist.
The project begins in the 2021-22 academic year with a product that is deeply rooted in the province of Teruel: the mountain chicken.
Participating centers and collaborators
Agrarian professional family
CPIFP San Blas (Teruel), CPIFP Movera (Zaragoza) and CPIFP Montearagón (Huesca).
- Agricultural Production
- Superior Degree of Livestock and Assistance
- Higher Degree in Landscaping and Rural Environment
Hotel and Catering Professional Family
CPIFP School of Hospitality and Tourism (Teruel)
- Cooking and Gastronomy
- Superior Degree in Kitchen Management
Graphic Arts professional family
IES Pilar Lorengar (Zaragoza)
- Basic Vocational Training in Graphic Arts
- Graphic Printing Middle Grade
- Digital Pre-Printing
Professional family of Image and Sound
Martínez Vargas High School (Barbastro)
- Higher Degree in Audiovisual and Show Business Project Management
Center for Agri-Food Research and Technology of Aragon (CITA)
Alberto Caracciolo. Student of the Master in Music Composition and author of the soundtrack of the recipe videos.
Results 2021-2022: recipes with serrano chicken
The project begins with a product deeply rooted in the province of Teruel: the mountain chicken. It continues with other local products recovered in the Agrarian centers. Students of agrarian, hotel and catering, graphic arts and image and sound collaborate in the project. The objective is to incorporate students from other professional families to enrich the project.
The Serrana de Teruel hen is a breed that has suffered a serious decline in recent years due to the incorporation in poultry farms, for breeding and egg-laying, of hybrid hens that are more egg-laying.
This species is characterized by being a rustic breed, adapted to the difficult climatic conditions typical of the province of Teruel, and coming from a rural environment, from Teruel farmlands, where it is accustomed to look for its food. It is a semi-heavy hen of the Mediterranean type, which has a double aptitude for both laying and meat. The eggs are cream colored with different shades, with a weight of 65 g and an annual production of more than 150 eggs per hen. The weight of these animals is between 3.2-3.5 kg for the male and 2.2-2.5 kg for the female.
Recipe pad (2021 - 2023)
