With the start of the 2026/2027 school year, “In cucina con Lollo e la sua amica volpe” gets underway: the first edition of a new competition promoted by Latteria di Chiuro and open to all preschool classes in the Province of Sondrio, organised in collaboration with Melia ETS.
The initiative is designed to engage children, families and teachers in a shared educational activity, highlighting food not only as nourishment, but also as an opportunity for discovery, creativity and connection.
Learning through play, even at the table
The project has several objectives: to stimulate young children’s senses and perceptual and motor skills, encourage dietary variety by helping them explore and understand different tastes, and foster greater awareness of their bodies and emotions in relation to food.
At the same time, “In cucina con Lollo e la sua amica volpe” aims to highlight the educational role of families and strengthen the connection between school and home through a practical and engaging experience, while also recognising mealtimes as important moments for relationships, affection and culture.
The initiative has been designed to be easy to carry out and motivating for children, giving them the opportunity to explore the topic of sustainable food in a playful and engaging way.
From school to the kitchen at home
After an initial preparatory activity at school with their teachers, the children will be invited to take part in the project at home as well.
With the help of their families, each child will be able to prepare a simple recipe using some of the suggested ingredients, then describe and illustrate it with a drawing. The recipes will then be brought back to the classroom, where the children will play an active role in choosing the one that will represent their class in the competition.
It is a simple way to turn cooking into an educational experience to enjoy together, creating a direct connection between what children discover at school and what they can experience with their families.
The activities will run from September 2026 to March 2027. The finalist recipes must be submitted to the Latteria di Chiuro store by 31 March, while the jury will evaluate the entries on 15 April, with the awards ceremony scheduled for early May 2027.
