The goal of our laboratories and activities is to teach, while having fun, that food grows in the garden and not on supermarket shelves.
Laboratories and educational paths
”From the garden to the table”
The activities are based on surprise and are a succession of sensory experiences that ultimately instill well-being and safety to the person.
01- Cereals: from plant to seed, flour, bread and polenta
An unique sensory experience, along the entire supply chain that leads to the preparation of a real artisan polenta. You will experience all the phases of this splendid cross-section of peasant life as a protagonists.
The cereals, the seedlings, the ears, the grains and the flours will be illustrated by making you touch them, hear the different sounds of the grains, smell the different aromas of the flour, walk on them, so that you will keep an indelible memory of this extraordinary experience.
You will the shell the cobs, grind the grain and transform it into flour.
We will then show you how polenta is made and, once cooked, we will have a funny snack with polenta and cheese.
02- From grass to cheese: forage plants, cow milking, milk curdling, cheese tasting
You will discover the various types of grasses and forage hays by touching them with hands and feet and smell their aromas.
The transformation of the vegetable product (grass) into an animal product (milk), the transformation of milk into cheese. The curdling will be performed by a master dairyman. We will also cook polenta to have a tasty snack together at the end of the activity.
03- Food education workshop: learning to know and cook food
This "path" aims to make children understand the origin of the foods that make up the dishes they commonly eat or to understand that the burger and pizza originate from the earth and not from the refrigerator. Depending on the age of the participants, it is possible to work on more complicated preparations such as ravioli or strudel. In any case, the children will have to touch the food with their hands and smell their aromas.
Flour and salt/suger laborfatories will guide children to discover starchy foods and will help them discover the origins of bread, pizza, pasta and pastry.
03.1- Flour and salt: bread and pizza
03.2- Flour and salt: long pasta and filled pasta
03.3- Flour and sugar: pastry dough
03.4- Sweet line: fruit and jams
03.5- Vegetable preserves course (preparation and sterilization)
Sweet line and Vegetagle preserves laboratories include a theoretical lesson and historical notes on fruit cultivation, including the nomenclature of tools. This is followed by the harvest, a laboratory of jams, cooking and tasting of the "focaccina".
We produce a large variety of fruit and vegetables every year. A part is dedicated to use in restaurants (desserts and breakfasts), another part is sold directly to the consumer (farm market), but most of it is transformed in the authorized laboratory of Vicolo Centrico 12. We want to pass on part of our knowledge in a simple way, to children, teaching them to appreciate a good homemade jam or preserve, as our grandmothers used to do.
04- Vegetables: knowledge and edible use
At the dawn of time, man was a hunter and a gatherer and his diet was quite poor. Above all, the food was difficult to find. Over time he learned to work the land, improving the quality of food and the quality of his life.
We want to familiarize the new generations with agriculture not only to make them aware of the origin of what they eat, but also to help them choose fresh fruit and vegetables, ripe at the right point, which make an authentic flavor.
04.1- Potatoes: knowledge, use in the kitchen or cultivation
04.2- Pumpkins: knowledge, use in the kitchen or cultivation
04.3- The beans: knowledge, use in the kitchen or cultivation
04.4- Tomato: knowledge, use in the kitchen or cultivation
04.5- Cabbage: knowledge, use in the kitchen or cultivation
05- Medicinal herbs: knowledge, cultivation and edible use
This path includes the presentation of various edible herbs and their use.
To know and identify the herbs, we will go to the farm herbarium, but also in the Magredi. Our Herbarium of herbs collects about 60 different species of flowers and herbs used for gastronomic preparations: an explosion of colors and fragrances that will leave an intense memory.
Children will also learn to distinguish between good and inedible herbs.
06- From grapes to wine: colors, flavors and traditions during the ancestral rite of the harvest
It is one of the most fascinating "paths" that starts with a theoretical lesson on vines, grapes and winemaking, including the nomenclature of tools. The vinification includes the grape harvest, the pressing with the feet, the illustration of the marc and its derivatives (vinegar, grappa, grape seed oil). If the season is suitable we will make the brovada with the acid pomace. The harvest ends with tastings of polenta, cheese and grape juice.
This laboartory can be done only in the period September - October. In the other months the grapes are replaced by berries or other fruit and, instead of juice or wine, jam and preserve is made.
07- Apples, cider and jams: Celtic colors, flavors, traditions and rites linked to the ancient apple
The laboratory includes a theoretical lesson and historical notes on apple cultivation including the nomenclature of tools. This is followed by the collection, grinding, filtration and bottling of the juice.
In a second phase we organize the jam laboratory: the participants will peel the apples and, after a slight maceration, they will cook them until the right consistency of the jam is obtained.
Finally, we will prepare the crepes to be stuffed with apple jam.
"Life on the farm"
01- Horses & donkeys: from breeding to horse riding (lessons in the stables and carriage ride on the farm)
The Magredi Equestrian Center, located inside the farm of Gelindo dei Magredi, offers the opportunity to get to know the world of the horse at 360 degrees.
Horses and Donkeys activities include notions of morphology, equine psychology, horse care and grooming, saddling and unsaddling, use of the horse, nomenclature.
The boys will caress the horses, clean the harness, smell the aromas of the food. Notions of horse nutrition and knowledge of food will be taught. Equestrian techniques , the first time in the saddle and a carriage ride will complete the experience.
02- Bike and carriage ride in the woods and countryside to discover and learn about plants
03- Trip to the Magredi: knowledge of the habitat, herbs, flowers and birds
Pedaling in joy or in a carriage or agribus to learn about the mysteries of nature.
The route includes an explanation of the various types of trees as regards the forest, and the flora and fauna of the Magredi once you arrive in the Cellina shore. At the end of the explanation, the children, blindfolded, will learn and recognize plants using their senses and will know the existence of the Magredi protection area. In this way their love and respect for nature and the environment will grow.
04*- Discovering the world of mosaic: familiarization and knowledge of mosaic art
A few steps from Gelindo is the Mosaic School of Spilimbergo, the second most important in Europe. Skilled mosaic artisans, alumni of the great school, will introduce you to the secrets and charm of the mosaic world: from familiarization of mosaic art with techniques and materials, to the choice of the stones of the Tagliamento river, to the preparation of the tesserae by cutting in workshop with the hammer and the beech log.
05*- From sheep to sweater: the path of wool
This path has the objective of familiarizing children with the processing of wool, from the shearing of the sinner to the sweater we wear when it's cold. We will teach them to make simple stitches with needles, but also to make simple items such as bracelets, ribbons for gift wrapping etc.
06*- From flower to honey - the wonderful world of bees
* In relation to the availability of the Tutor
On request we can organize other visits.