Local product Cuisine

A fundamental part of our educational project is food education that teachers share every day at the table with children, promoting a positive attitude towards food and avoiding waste.
The cook is an integral part of the working group and periodically takes training with specialized courses for the management of diets for allergies, intolerances and specific food needs, as well as on the H.A.C.C.P. self-control plan.
The winter and summer menus, approved by the Food Hygiene and Nutrition Office of Asl TO5, uses locally sources, seasonal products.
What makes our food proposal high class dining is the use of genuine ingredients, fresh, seasonal, local and organic foods all purchased directly from local producers. The result is tasty, high quality cuisine, freshly prepared with care and love, and always much appreciated by children.
Strong attention is also paid to the issue of hygiene and premises safety, in compliance with the provisions of Legislative Decree 81/2008 and subsequent amendments/integrations. The engineer Marchiaro Fabrizio (studio R&D srl) is the manager of the Prevention and Protection service (R.S.P.P.).