The class 2F has deepened some important topics concerning the rural landscape of the province of Parma and the traditional products of our territory.
Thanks to this work, the students have found out the close relationship between man, environment and agricolture in our territory.
Moreover, they worked in small groups and they made a leaflet titled “Parma: landscape of colors, smells and… tastes!” on the main products of our territory with some recipes of our traditional meals
Intercultural Menu at school. Trough the project, created during the project “Crescere in armonia – Educare al BenEssere” (Grow up in armony – educate to WellBeing), the local administration wants to promote new initiatives that let the school catering be a chance of meeting and welcoming cultural differences.
Some videos are avaible for students and their families that show how the proposed international meals are made.
The students had the opportunity to see the objects and tools on display dating back to the XIX-XX centuries related to the method of production of this local speciality.
Samuele, 12 years old, wrote the lyrics of a song about his favourite menu including a few gastronomic specialities such as Parmesan cheese, salami, ham, pasta, pizza and ice-cream.
Samuele who has a talent for singing was very keen on writing the lyrics that express his personal feelings and emotions about food.
As a preparatory work the students attended a workshop about the digestive system. Then each student created, through individual work, a component of their own digestive system made of different materials: fabric, plastic items, balloons, etc.
This activity made the school subject (science) more enjoyable and understandable and resulted in unexpected outcomes. The students loved the cooperative work and could experiment with new mediums: oil and acrylic paints, fabric, strings, plastic, etc.
Our pupils at the Children Hospital Schools were involved in 3 Skype connections with the Primary School in Denia. During the contacts we exchanged useful information about our countries, our education system, our common activities and plans about the project. Our students created a quiz game about Italian food and the Spanish pupils interacted with them.
Our students loved chatting to the Spanish pupils. In the beginning they considered it as a challenging activity but later they gained self-confidence, realized that they had improved their communicative skills and had learnt a lot of things about Spain.
The students wrote a recipe book containing the most popular dishes and ingredients linked to our culinary tradition from ‘antipasti’ to dessert.
The students enjoyed collecting recipes from their relatives, neighbours and friends and exploring the traditional food and its origins.
The tour was focused on Parma’s major attraction: food. The students, exploring the historical buildings overlooking the Cathedral Square in Parma, found out the origins of our most important specialities: cheese, ham and wine.
The students enjoyed spending a few hours in the Cathedral square exploring the relationship between art and food and they learnt to see the monuments in a new way.
As a preparatory work the students were encouraged to analyze the most important paintings by Arcimboldo, a XVI century Italian painter known for creating imaginative portrait heads made entirely of items such as fruits, fish, meat and vegetables. Afterwards the pupils created their own works of art depicting heads made of local food and using different techiniques: collage, painting, etc.
We visited the International School housed in the magnificent Ducal Palace of Colorno. Every year about 2000 students, coming from different parts of the world, attend the training courses of Italian cuisine for future chefs and someliers.
The students enjoyed the informative and hands-on demonstration class for cooks and could explore the most important parts of the school: the classrooms, the library, the kitchens, the cellar, the restaurant.