FROM GRAIN TO BREAD
0-3 crèche | 0-6 years Kindergarten
Knowing the path of bread: from grain to loaf
Duration
02:00 Hours
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Organiser
Fattoria didattica Fontana delle Pere - Agriturismo e Fattoria didattica
Presenza di struttura agrituristica
Pernottamento
We like things done the old-fashioned way, long times, spring days, good raw materials, simple cooking.


From the children's amazement at the sight of the animals, fruits and tools in the large common room, an amazement shared by us, originates the idea of also becoming an educational farm.Thus an open-air workshop was born on our farm: from the large lime tree at the entrance among the aromatic herbs and in the company of our dog Poldo, a path winds its way from the horses in the wild and the vegetable garden to the large stable. This is our 'Old Farm': newly hatched chicks, chickens laying eggs, guinea fowl, pigeons, lambs, sheep, pigs, rabbits and more!
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EDUCATIONAL/TRAINING OBJECTIVES

  • Knowledge of the world of Cereals as a food category
  • Learning about the "Processing Process
  1. natural (sprouting and leavening)
  2. by the hand of man (milling and kneading)
  3. by the element of fire and heat (cooking)
  • Development of the concept of agriculture - sowing, cultivation and harvesting Education in Natural Times (leavening and baking)
  • Development of a sense of the cyclical nature of the seasons
  • Developing a sense of environmental ecology: recycling and not throwing away (from dry bread to dumplings and cakes)
  • Education in respect for Nature and its elements
  • Developing a sense of belonging to the environment
  1. Earth
  • Offer moments of "learning by doing
Contract terms

Information on Farm Trails

  • time of year: all year round it is possible to agree on educational trails
  • minimum number of people: 15
  • booking required, at least 7 days in advance
  • booking deposit 30% of the total amount agreed
  • the routes indicated below can be varied according to the needs of the users
  • The target group indicated is indicative and can be adapted to groups with specific needs if agreed upon
Requirements

none

Number of participants
Minimum number of participants: 15
Maximum number of participants: 30
Requested time
02:00 Hours
Numero massimo di persone
15 Persons
Type of user
  • Bambini Scuola dell' Infanzia (3-6 anni)
  • Bambini Asilo Nido (0-3 anni)
Program

DESCRIPTION OF STAGES

  • Welcoming
  • Presentation of the place and activities
  • Presentation of the cereal: the grain the seed the germination the milling the dough the leavening the baking
  • Workshop and activities

METHODS

  • Interactive method
  • Observation
  • Frontal method
  • Practice and Laboratory

TIMING AND STRUCTURING OF TOPICS

  • 30-minute welcome
  • Viewing of wheat grains
  • Seed germination technique
  • Flour: how it is obtained and how it is storedDough: the role of yeast and leavening
  • Waiting in the country: leavening times, legends and stories
  • Forming the loaves
  • Baking

INSTRUMENTS

Wheat seeds, flour, wadding, water, blackboard, colours, information and illustration cards, Invitation to sensory and experiential use of touch, smell, taste, sight and hearing (the sound of seeds, flour and rising bread...)

PROFESSIONAL FIGURES INVOLVED

  • Montessori educator and Creative Imagination Workshop operator
  • Educational farm operator
  • Agronomist farm owner
  • Agri-farm team

PERIOD OF REALISATION

All year round

Contact
Email
info@fontanadellepere.it
Telephone
075/889506
3486929826
Fax
Website
https://www.fontanadellepere.it
Address
Vocabolo perticara, 138 B (06056) Massa Martana PG
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