sábado, 21 de junio de 2008

Our Playlist

Please Pause the music, whenever you wish ..., clicking on (stop)

viernes, 20 de junio de 2008

Happy Summer Holidays

(Click here to see the presentation)

For wonderful vacations come to Catalunya / Spain
We are waiting for you!!!


We could listen to Please don't stop the Music by Rihanna

Our School

IES Baldiri Guilera in El Part de Lobregat
Catalunya / Spain

Click here to see our school!

Products of Catalonia

The OLIVE OIL is a basic element in the Catalan kitchen: The Catalan oil has well gained the fame by its low acidity and in which it emphasizes obtained of the olive "ARBERQUINA" (small, round olive and polishes). Another variety of interesting olive is the olive "PERELLONA".

The channels derived from the rivers, the deltaicas zones and the Catalan phreatic waters favor their culture. They are appreciable products of orchard: garlic, the onion and the tomato. All of them fundamental ones like ingredients of many Catalan plates.

The SOFRITO, the sauce mother of the Catalan kitchen make use of three products of orchards before mentioned. The onion, garlic and the tomato; all rehogado it to olive oil untimed fire.

Flavorful "ESCALIVADA" one is made up of onion, garlic, tomato, pepper, eggplant; all roasted it on live coals.

Barroca "SAMFAINA" (Catalan chicken broth species) it consists of the union of the escalivada one with marrow. "faves (habas) to catalana" is emblematic plate of the Catalan kitchen;. Catalonia is a country of lovers and finders (boletaires) of MUSHROOMS.

Also they comprise of the most remote culinaria tradition of Catalonia an ample set of own aromatic grass of the Mediterranean vegetation such as: - the thyme, - the romero, - the ajedrea, - hinojo, - the oregano, - the parsley, - the laurel, - the mint, - I comine, - the anise... etc

The Catalan INLAYS (pig meat) are of excellent quality. Its presentation takes care of different forms:
- the products (bacon, jamón, garlic sausage, back...) are conserved in salt.
- the pricked meat of different parts from the body of the pig is conserved with spices and salt within the guts of the pig. Crude inlay to cook (fried or to the live coal) as they are the sausages and the BUTIFARRAS. (One of the most typical plates of the Catalan kitchen is the WHITE STRING BEANS with BUTIFARRA).
- the DRY INLAYS like the LLONGANISSA, the FUET, BACK EMBUCHADO. - One releases series of COOKED INLAYS as they are the BUTIFARRA of LANGUAGE, LIVER, EGG etc...
- the SEMICONSERVAS INLAYS like the WHITE BUTIFARRA (without blood) or the BLACK BUTIFARRA (with blood, or without onion).

The SALT MEATS in Catalonia
- "ARENGADA" it consists of helmet sardines, pressed and conserved in salt.
- the CODFISH at the present time is to manjar expensive and prestigious that appears in diverse plates: - "ESQUEIXADA", salad with desalted and crumbled crude codfish.
- the CODFISH to the LLAUMA - the roasted CODFISH
- Another product of great acceptance is the brine ANCHOVIES.

- the ESCUDELLA I CARN D´OLLA that consists of a vegetable broth with meat of pig, calf and hen.
- BREAD with TOMATO, slice of BREAD PAYÉS, sometimes toasted, restregada with the pulp of the tomato and flavored with oil and salt. The accompanied bread or with jamón, inlay or tortilla eat only.
- the RECAPTE COCAINE is a very thin mass of horneada bread with onion, inserted pepper and other vegetables as well as, sardines of helmet etc...

Delta del Llobregat

It is a modern, innovative, sustainable and environmentally eloquent building, well integrated in its environment.

Newly built, it is free from architectural barriers and it has maximum category. It is located on the Delta del Llobregat, very close to one of Catalonia’s most interesting natural spaces.

Its privileged and well communicated situation, – 10 minutes away from the beach and 20 minutes from Gaudís Temple of the Sagrada Família in Barcelona, for instance — makes it an ideal space to host people and organizations.


New Year's Day - 1 of Janary
The Three Wish Men - 6 of Janary

Good Friday -Variable Day
Easter Sunday - Variable Day

Sant John's Day - 24 of June
Corpus Christi - Mid June

Columbus Day - 12 of October

All Saints Day - 1 of November

Constitution Day - 6 of December
Christmas Day - 25 of December
New Year eve - 31 of December

The Botanical Garden of BARCELONA

The Botanical Garden of Barcelona is a municipal institution at the service of society. The Garden conserves collections of Mediterranean plants from all over the world. The mission entrusted to this institution includes particularly that of conserving and documenting Catalonia’s natural heritage.
The Garden also works to promote a botanical and naturalist culture, and to foster knowledge through its activities, which are adapted to groups of all kinds, from amateurs to experts, as well as for schools. This promotional work helps to increase the public’s knowledge of nature and its awareness of the need to conserve it.
On the scientific side, the Garden is supported by the Botanical Institute of Barcelona, a mixed centre (jointly run by Barcelona City Council and the CSIC) devoted to botanical research. This prestigious centre has an important library and one of the largest herbariums in Catalonia.
The fact that the Botanical Garden is a Mediterranean garden makes it a unique facility for experimenting with plants new to the Mediterranean climate with a view to their later introduction into gardening. With this aim in mind, an agreement was formalised in 2000 between Barcelona City Council Institute of Culture and the Association of Municipalities of Barcelona Metropolitan Area (Mancomunidad of Municipios del Área Metropolitana of Barcelona, http://www.amb.es/) to maintain the Garden and enable the centre to experiment with new plants and methods to promote sustainable gardening. The results take the form of new ideas that are passed on to the other parks in Barcelona Metropolitan Area.