in the countryside, in the oil mill, in the laboratory, in the kitchen, in the video library, in the historic centers
Nuovo Cilento offers educational courses for teachers and pupils who want to learn more about the agriculture of a park and to create eco-laboratories and educational gardens at their school.
The cooperative protects the plants that have characterized the agricultural landscape of the area for centuries, because they have proved to be more suitable for the local ecosystem and for human care. These plants occupy a leading position in Italy in organic, regenerative and organic agriculture and in Protected Designation of Origin (DOP Cilento) products.
The Cooperative hosts the “Al Frantoio” Gastronomic Research Laboratory, for the memory of typical Cilento dishes, for environmental, sensorial and nutritional education and for scientific reflection on the beneficial aspects of the Mediterranean diet.
Courses and programs for the school
TOWARDS AN EXPERIMENTAL KNOWLEDGE OF AN AGRICULTURAL ECOSYSTEM
In the field (group work): Use the senses to discover the life of the soil, Mediterranean vegetation, biodiversity, the effects of organic cultivation;
compost, legumes and grasses in organic regenerative agriculture;
mechanical harvesting of olives;
observation of the entomofauna of an olive grove using magnifying glasses and microscopes;
wild herbs and plants: how to recognize them and use them for nutritional, therapeutic, cosmetic purposes and for the creation of an educational garden;
observation of the life of a beehive in the field and a didactic hive.
THE EXPERIENCE OF THE TRANSFORMATION
In the oil mill: the machines of the integral oil extraction system from the olives (Leopard centrifuge and Pieralisi protoreactor)
In the gastronomic laboratory (group work): hands in dough, preparation of bread, pasta, cheese, honey.
In the farm: picking up a compost substrate based on pomace, manure, branches, leaves, yeast, sugar, for the growth of plants even at school.
Alternative energies: a photovoltaic system, a solar system, a stove that heats with olive pits, a composting area for the recovery of production waste.
THE RE-EDUCATION OF THE SENSES
In the gastronomic laboratory, exercises for the focusing of sensory functions during food tasting and tasting games: how oil, bread, pasta, cheese, honey, figs and “bruised” olives are made.
IN THE LABORATORY (GROUP WORK)
Collection and analysis of soil samples;
determination of the acidity of the oil, peroxides, antioxidants;
the role of antioxidants (Polyphenols and Vitamin E) and their conservation;
in the Pieralisi oil extraction system (centrifuge and proto-reactor);
creation of multimedia material on experiences.
STUDY TOPICS AND IN-DEPHT ANALYSIS
The Mediterranean climate.
Soil life in Regenerative Organic Agriculture.
The relationship between microclimate, geology, flora and fauna.
The process of transforming olives into oil.
Bottling and labeling of oil.
Scientific research and nutrition: The Mediterranean Diet.
The certification system of production processes: organic and DOP Cilento.
A CULTURE OF AGRICULTURAL WORK
Notes for a history of taste.
For a history and anthropology of oil in Cilento.
A 1700 oil mill tells …
20 mills (also in wood) from 18th century to today in the historic center of San Mauro Cilento.
Eleusa religious and historical museum in San Mauro Cilento.
Castle of the Capano in Pollica.
Museum of the Sea and of the Mediterranean Diet in Pioppi
Archaeological excavations of Velia
Sanseverino Castle of Rocca Cilento
Palazzo Rocca, residence of Giambattista Vico in Vatolla with library
Palazzo Materazzi in Serramezzana
Palazzo Coppola di Valle, a hamlet of Sessa Cilento
Museum of Peasant Civilization of Orthodonico
Trekking of organic farms (production techniques and recognition of local historical cultivars and entomofauna)
Pioppi Museum of the Sea and of the Mediterranean Diet
Top of Monte Stella (recognition of medicinal plants)
EDUCATIONAL BIO-FARM COLLABORATIONS FOR ALL SCHOOLS
Bio-farm collaborates with schools to support further developments in the inductive learning process: laboratory exercises, creation of school educational gardens, further insights on production systems and tasting courses, creation of multimedia materials.
The didactic program of bio-farm uses the inductive method, to promote an emotional and experimental approach to knowledge.
Schools can arrange to do other activities, based on their specific educational and cultural needs.
It is also possible to request from the company management:
– the projection of videos or CDs on the territory, on the soil, on biodiversity;
– the presence of our experts in your school, for laboratory activities, sensorial education, creation of educational gardens, historical and cultural reflection;
– the acquisition of educational materials about olive and oil.
Furthermore, the activities can also be organized over one or more days.
FOR OVERNIGHT STAY AND LUNCH
The Nuovo Cilento agricultural cooperative can count:
– out of 2000 beds in agritourisms, B&B, hotels, houses of its 380 members;
– on its restaurant “Al Frantoio”, which also functions as a gastronomic laboratory.
To arrange a one or more day package, you can call:
Serena, cell. 346 1865992
To book a one-day visit you can call:
Elio, tel. 0974 903239
Al Frantoio, tel. 0974 903243
Serena, cell. 346 1865992