From wheat to bread
Regio Tratturo, the shepherds and the art of cheese
Educational farming
Since 2004, we have been enrolled in the register of the Campania Region and we carry out activities of educational farming.
We are a family farm business open to young people.
We want to allow them to observe our mother earth, tell them where the products on their table every day come from, who cultivates them, how much work is necessary. Through educational workshops, they learn about a world made of colors, fragrances, stories, shapes, a set of elements that make the farm experience a learning experience.
Thanks to our location, they can hear the fascinating story of the shepherds of transhumance. A walk on the Regio Tratturo Pescasseroli-Candela, located a few meters from the farm, is the best way to learn about the relentless activity of those men and their families. Ariano Irpino used to be crossed by thousands of people coming from all over the Apennines. An open-air museum, the history of which we want to pass on to the younger generations.
On the farm, we have a trail of medicinal plants that we explore with older students to reveal to them a world that is often unknown. We guide them to observe the smells, the shape, the color. We tell them some interesting facts about their use.
Inside the farm, there are animals, which we show to all classes.
A fascinating world made of perceptions and discoveries.
EDUCATIONAL PATHS
FROM WEATH TO BREAD
GENERAL PURPOSES
To increase children's awareness of their relationship with nature and agricultural activities;
To develop observation skills;
To develop manual skills.
To increase children's awareness of their relationship with nature and agricultural activities;
To develop observation skills;
To develop manual skills.
PARTICIPANTS
Number of participants: 25-50
Age: the second grade of elementary and secondary school.
Number of participants: 25-50
Age: the second grade of elementary and secondary school.
METHODS
Visit the animals present on the Farm;
Observing the ear of corn and playing the game: "what kind of flour is it?
Hands-on" workshop and tasting;
Outdoor games;
Game to evaluate the experience "the four windows".
Visit the animals present on the Farm;
Observing the ear of corn and playing the game: "what kind of flour is it?
Hands-on" workshop and tasting;
Outdoor games;
Game to evaluate the experience "the four windows".
COSTS AND ORGANIZATIONAL NOTES
Half day: from 9:30 to 12:30 (7 euro)
Full day: from 9:30 to 15:00 (13 euro)
When booking, please make sure to inform us about any food intolerances your kids may have.
Half day: from 9:30 to 12:30 (7 euro)
Full day: from 9:30 to 15:00 (13 euro)
When booking, please make sure to inform us about any food intolerances your kids may have.
OBJECTIVES
Acquire knowledge about the processes that lead into bread making from wheat to bread;
Learn to distinguish the various types of flour;
Learn how to prepare a flour-based product.
Acquire knowledge about the processes that lead into bread making from wheat to bread;
Learn to distinguish the various types of flour;
Learn how to prepare a flour-based product.
CONTENTS
Wheat: from seed to plant;
From grain to bread;
wheat products.
Wheat: from seed to plant;
From grain to bread;
wheat products.
HOW THE WORKSHOPS ARE CONDUCTED
We will welcome our young guests with a healthy snack. We will then visit the farm and explain how it works, its management and the lives of the animals that live there. Afterwards, we will go to the laboratory. Here we will learn about the various types of wheat grown in this area, the history of the "Senatore Cappelli" variety and the reasons why it was rediscovered.
Using small stone mills we will grind some wheat to produce whole wheat flour, rich in fiber and nutrients. We will use our product to make good cakes and sweets that will accompany our lunch. Kneading is an activity where children can have fun and learn.
Over the years we have often run into these children who had participated during these activities and they do not fail to enthusiastically tell us about their tarts, taralli or the dough they have made themselves.
We will welcome our young guests with a healthy snack. We will then visit the farm and explain how it works, its management and the lives of the animals that live there. Afterwards, we will go to the laboratory. Here we will learn about the various types of wheat grown in this area, the history of the "Senatore Cappelli" variety and the reasons why it was rediscovered.
Using small stone mills we will grind some wheat to produce whole wheat flour, rich in fiber and nutrients. We will use our product to make good cakes and sweets that will accompany our lunch. Kneading is an activity where children can have fun and learn.
Over the years we have often run into these children who had participated during these activities and they do not fail to enthusiastically tell us about their tarts, taralli or the dough they have made themselves.
Regio Tratturo, the shepherds and the art of cheese
OBJECTIVES
To get to know Regio Tratturo, its historical and geographical aspects;
natural and anthropic elements;
To know the work carried out by the shepherds of yesterday and today;
To observe the operations of a farm.
To get to know Regio Tratturo, its historical and geographical aspects;
natural and anthropic elements;
To know the work carried out by the shepherds of yesterday and today;
To observe the operations of a farm.
THE FARM
A visit to the farm;
contact with animals.
A visit to the farm;
contact with animals.
DESCRIPTION
A walk on the Regio Tratturo: The discovery of the function of the Tratturo;
facts and curiosities;
Description of the shepherds' activities.
Laboratory: "magical milk"
A walk on the Regio Tratturo: The discovery of the function of the Tratturo;
facts and curiosities;
Description of the shepherds' activities.
Laboratory: "magical milk"
COSTS AND ORGANIZATIONAL NOTES
Half day: from 9:30 to 12:30 (7 euro)
Full day: from 9:30 to 15:00 (13 euro)
When booking, please make sure to inform us about any food intolerances your kids may have.
Half day: from 9:30 to 12:30 (7 euro)
Full day: from 9:30 to 15:00 (13 euro)
When booking, please make sure to inform us about any food intolerances your kids may have.
ACTIVITIES
Walk on the Regio Tratturo;
Cheese and ricotta making.
Walk on the Regio Tratturo;
Cheese and ricotta making.
PARTICIPANTS
Number of participants: 25-50
Age: tthe second grade of elementary and secondary school.
Number of participants: 25-50
Age: tthe second grade of elementary and secondary school.
HOW THE WORKSHOPS ARE CONDUCTED
In a few minutes from our company, we can reach the Regio Tratturo on foot. We will walk together for about 500 meters, during which we will observe the environment around us (55 meters) and the characteristics of the path. We will describe in detail the life of the shepherds, their activities and the way they approached the path. The discussion will focus on the importance of cheese and other dairy products in the market. The children will then return to the farm for activities in the laboratory. We will make cheese. Together we will retrace its history and discover that shepherds used to preserve milk in the lamb's stomach. Then we will proceed to make the ricotta, by filling the cheese sieves also known as "fascelle" in Italian. All this will be overseen by Mrs Antonietta. Finally, they will get to taste the "iuncata", the very first cheese/curd produced. Everything will be part of their lunch. They will get to know the animals on the farm and the operation of the agritourismo.
In a few minutes from our company, we can reach the Regio Tratturo on foot. We will walk together for about 500 meters, during which we will observe the environment around us (55 meters) and the characteristics of the path. We will describe in detail the life of the shepherds, their activities and the way they approached the path. The discussion will focus on the importance of cheese and other dairy products in the market. The children will then return to the farm for activities in the laboratory. We will make cheese. Together we will retrace its history and discover that shepherds used to preserve milk in the lamb's stomach. Then we will proceed to make the ricotta, by filling the cheese sieves also known as "fascelle" in Italian. All this will be overseen by Mrs Antonietta. Finally, they will get to taste the "iuncata", the very first cheese/curd produced. Everything will be part of their lunch. They will get to know the animals on the farm and the operation of the agritourismo.
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