Summer School on AOPs. Social Event: Science and Food, June19 , 2015, Fisciano (SA), Italy

European PhD School on Advanced Oxidation Processes

Group members Professors Dr. Santiago Esplugas Dr. Jaime Gimenez Associate Professors Dra. Carme Sans Dra. Esther Chamarro Assistant Professors Dr. Óscar González Dr. Benardí Bayarri Dra. Pilar Marco Dra. Violette Romero PhD Candidates Ana Justo Angel Cruz Antonella De Luca Mireia Marcé

MSc Jordi Ferrando MSc – Erasmus Mundus Arsalan Afkhami (University of Algarve – Universitat de Barcelona) Degree Students Laura Novo Anaïs Izquierdo Sandra García Marcos Penya Núria Huguet

Visitor students Ph.D Students Daniel Haraka (Brazil) Bojie Yuan (China)

Food: Main course

Calçots

Pa amb tomàquet i embotit

Botifarra amb seques

Escudella

Food: Main course

Cargols de Lleida (snails)

Food: Sweets and drinks

Coca de Sant Joan

Cava Taps de Cadequès

Wine D.O. - Penedès - Priorat

Food: Sweets and drinks

Crema catalana

Food: Desserts and sweets

Panellets Ingredients Ingredients for 4 people: 300g of ground almond 500g of sugar 200g of sweet potato 2 eggs 200g of pine nuts 1.25dl of water 1 spoonful of grated lemon rind Preparation Cook the sweet potatoes in water, dry and make a purée. Make a syrup with the water and sugar until a drop of it forms a hard ball when put into cold water. Gradually pour it over the almonds and add the egg yolks and the sweet potato purée. Mix well until it becomes a fine dough. With the mixture, make small balls of 3 or 4 centimeters in diameter, flattening them a little at the base. Roll the balls in the beaten egg white and in the pine nuts. Arrange on a lightly greased baking tray and cook the panellets for between 15 and 20 minutes. Allow to cool before serving.

Nature: The Pyrenees

Central Catalonia

Delta de l’Ebre

Costa Brava

Costa Daurada

Barcelona

Barcelona

Traditions and Folklore

Castellers

Festa Major

Traditions and Folklore

La Patum La Sardana

Flowers week

10th World Congress in Chemical Engineering

Moltes Gràcies! Thank you! Grazie!!!!