EDUCATIONAL/TRAINING OBJECTIVES

• Development and awareness of olfactory perception as a

1. instrument of knowledge
2. recognition tool
3. memory
4. guide

• Education in the use of the sense of smell in everyday life
• Education in the importance of aromas and scents as the essence of natural and processed products
• Perceiving the nose and sense of smell as a friend and ally
• Invitation to learn to remember with the nose

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

none

Minimum number of participants: 1
Maximum number of participants: 30

02:00 Hours

15 Persons

• Bambini Scuola dell' Infanzia (3-6 anni)

DESCRIPTION OF STAGES

• Welcoming
• Presentation of the place and activities
• Presentation of the cereal: the grain, the seed, sprouting, milling, kneading, rising and 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 to store it
• Dough: the role of yeast and leavening
• Waiting in the country: leavening times, legends and stories
• Forming the loavesBaking

INSTRUMENTS

Wheat seeds, Flour, Wadding, Water, Blackboard, Colours.Information and picture cards. Invitation to the 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
• Didactic farm operator Agronomist owner of the farm
• Agri-farm team

PERIOD OF IMPLEMENTATION

All year round