On Friday 13 March, S1 students had the opportunity to perfect their culinary skills at the campus of the L’Istituto De Filippi. In collaboration with the school canteen provider, So.Vite, and under the guidance of the esteemed chef Emmanuele Mezzera, the students participated in a masterclass where they designed part of our menu for Green Week.
The day began with a theoretical session featuring a nutritionist, a representative from Colori del Lago discussing Lake Maggiore’s environment, insights from the ‘Slow Food’ organisation on food biodiversity and local fisherman from from Pescatore Alto Verbano. Students learned about nutrition, local supply chains and responsible sourcing.
The theoretical session was followed by a practical culinary class in the renovated kitchens of the Institute, where the students prepared dishes using only local products, with a final tasting. After careful evaluation, the students selected a sustainable and nutritious recipe that will be included served to the community during Green Week.
This collaboration allows our students to learn what sustainability means at local and community level, and makes the link between our daily choices and the future we want to build clearer. We are very grateful to L’Istituto De Filippi, our Mensa provider So.Vite and all the local community representatives who made this possible.
