The educational activities time: includes the time dedicated to teaching /learning activities and to training.
Teachers' working time is organized according to the progress of educational activities
The organization of the school time is articulated in this way:
7,30 - 8,00: early welcome for children and opening
9,00 – 11,40: activity
11,40 – 12,30: lunch;
12,30 - 13,00: free time
13,30 – 15,30: relax;
13,30 – 15,30: section activity for five year old children;
15,30 –16,00: awakening;
16,00: afternoon outdoor free play and meeting of parents with the educators;
16,00 – 18,00: after-school.
They are based on:
Flexibility: any scheduled activity can be shaped following the istant needs of the children
Formation and updating: teachers keep themselves constantly updated and trained
Families' feedback: communication and involvement of the families is fundamental in order to share our educational values and perspectives with them.
1° week: Sardinian gnocchi with ricotta cheese and tomato - Baked ham - Cream of vegetables with small "fischietti" pasta - Roast chicken legs - Supreme butterflies with meat sauce - Potato and cheese pie - Macaroni gratin with zucchini - Roast pork in milk - Vegetable soup with barley - Fish fillets in sauce and peas.
2° week: Cream of carrots with surprises - Pizza in two colors - Yellow rice with pumpkin - Chicken breasts with lemon or scallops - Spaghetti matriciana - Baked potato gateau - Soup of mixed vegetables - Turkey stew fluffy - Starlets with cream of peas - Au gratin baked fish fillets.
3° week: Bermuda grass straw and hay tricolor - Delicate baked omelette - Starlets cheerful in broth – Meatballs - Homemade shell-shaped pasta - Flan legumes - Striped pipettes with butter and cheese - Roasted turkey - Rice in cream of zucchini - Fish fillets baked.
4° week: Spaghetti with tuna - Mixed Cheese - Vegetables cream with pasta - Baked chicken nuggets - Chifferi with basil - Delicate flan of mixed vegetables - Pureed vegetables with spelled - Red and white pizza - Allegretto risotto with cheese - Au gratin baked fish saltimbocca.
▪VEGETABLES consist of: green salad, peas, savoy cabbage, green beans, tomatoes, beans, spinach, potatoes, carrots, fennel, cabbage, zucchini.
▪The seasonal FRESH FRUIT is represented by: oranges, apricots, strawberries, bananas, pears, kiwi, apples, tangerines, clementines.
▪The SNACKS can be: seasonal fruits (twice a week), bread and jam, crackers, juice with no added sugar, tea with biscuits, bread and dark chocolate.