Mostra totes les entrades de IC Giacomo Ferrari Parma

Visit to the temporary exhibition ‘Food and advertising’

The temporary exhibition was about advertising in the XX century. The students had the opportunity to explore the top advertising campaigns for promoting Italian food and beverages and specifically we focused our activity on local brands. After the visit the students were asked to create their own advertisements to promote local food using the advertising strategies.

Let’s meet Parmigiano Reggiano cheese

All the activities were held inside the Laboratory of Istituto  Bocchialini (high school).

A group of students of this high school shown the history and principal characteristics of the production of Parmigiano Reggiano cheese; then together with a teacher, they asked our students to taste two different types of cheese with two different seasonings.  All the students had a form and, using all their senses, they were able to evaluate all the main organoleptic features of the cheese and they tried to guess the seasoning. So, they understood the process of cheese production and how it changes over time.

Students were excited about this laboratory, not just because they had lots of fun when tasting in a professional way cheese, but also because older students were there with them to explain and support them for everything they needed

Chemistry in the Kitchen

This lab was offered to all the students of the first classes in collaboration with the expert of “Parmalat Educational division”. All our laboratories  were held in our school.

The main objective of this didactic offer is to teach students the basilar principles of food chemistry.

Throughout simple activities, students had the opportunity to discover the presence of some nutrients in food, in particular in milk, fruit juice and water.

Moreover, students, divided in small groups, had the chance to experience the content of proteins, lipids and sugars in our daily food.

Make a cocktail with fruits and vegetables

On the 13th of February, Carnival day, the children dressed up like their favourite food. They had made their costume at home
with their parents.

Two cooks came at school and made a cocktail with apples, pears, oranges, tangerine, carrots, celery and
fennel . The teachers have dressed up like these fruits and vegetables. All together drank this healthy drink and danced with


cooking activities

The first of december the pupils found an advent calendarin the hall. it was made of christmas socks full of spices and food. a
funny sensory pattern (touch and smell). Twice a week the children also found a message. On 19th of December they found a recipe for a spicy drink and all the material to make it and drink it together.



Meeting with a nutritionist for parents

On Wednesday 24 January, in the kindergarten S. Neri there was a meeting with the expert in nutrition, food safety and
psychological science Fabio Bussacchini. The teachers wanted to reflect with the parents about the correct use of food from the
young age. In the first part of the meeting the expert tell about the scientific theories. Then he answers to the parents’ questions.


The gingerbread house

having seen the play “Gretel and Hansel” by Teatro delle Briciole, the teachers with the five-aged pupils realized a gingerbread
house. The three and four aged children realized in the meanwhile the frontdoor of the house. All the project have been decorated with
candies and chocolate. After that, we ate everything together.


Lapbook: aliments’ colour

Lapbooks are paper clipboards in different sizes and formats. They are made to contain all the items realised about a topic.
These items are drawings, images, pictures, brief descriptions which will be reported on several templates and minibook in
different sizes. All of them are folded and reclosable and they will be positinated inside the lapbook.
This is a teaching tool to be built while talking about a topic or after concluding it.


Around Italy in a school year


First of all the class calculates the perimeter of the gym and makes a table.
At the beginning of each lesson, all the pupils are invited to run for three minutes ( but the time of the run could be increased ) and to count the laps that they can complete around the gym .
After the run, a pupil calculates the total of the laps and multiplies them by the perimeter of the gym ( 84 meters) and fills the table.
At the end of school year, the teacher calculates the total run kilometres and the class, according to the distance achieved, decides where to go on the map.
The aim of the activity for each class is go as far as possible .