The dietary plan we propose within our schools is diversified, complete and adapted to the needs of the baby in the age range of 3/6 years.

Alternatives to pasta and rice Alternatively we introduced other types of cereals all of organic origin: pearly barley and spelled.


What's new is about mileage: the millet is gluten-free, very rich in starch and b vitamins. This cereal is one of the richest foods in mineral substances, including iron, magnesium, phosphorus and silicon; It has antianemic, energetic and digestive properties.

- The use of different types of meat: among white we prefer turkey to chicken;


- Red meats are exclusively organic breeding animals, thanks to our collaboration with Biobrado, which has identified the best Tuscan organic farms, mainly maremma breeds.

- Once a week, the kids eat the omelette with vegetables: the eggs are strictly organic (delivered by the San Bartolomeo farm) and fresh the day before.


- The proposed organic fresh cheeses are: ricotta vaccine or goat, robiola, stracchino. The Parmigiano reggiano that is grated over the first dishes has aged for 24 months.

- Daily vegetables and seasonal fruits are available, all coming from organic farming (coming from Lazio organic farms, zero mileage).


- Once a week, we expect the unique meal: a first dish of cereals and organic dried legumes (decorted lentils / beans / chickpeas) that provides high-value biological proteins.


For all preparations we use low-acid extra virgin olive oil, produced and packaged in Italy by Italian olives from Italy.

The cooking method used is baked and baked. For vegetables we use only steam cooking method.

The introduction of new menus is always accompanied by cautious presentations that offer great attention:

  • To gradation of colors

  • To the stimulation of sensory capacities

  • To curiosity

  • To the pleasure that the child addresses to the new food

While respecting the development of their own tastes, the educator encourages the children to taste the dishes presented so that they can know them and, over time, judge them and appreciate them through an increasingly refined palate use.