Kids with taste · Hearty vegetable soup of rice, peas and lettuce Spring flavours for their plates...

Kids with tasteAt tender age nothing is better than durum wheat

Brochure Mamme.indd 1 22/09/10 15:47

Texts: Valeria Cometti and Simona Luparia

Scientific consultancy: Irene Capizzi, Antonello Del Vecchio, Andrea Pezzana

Slow Food Italia Via della Mendicità Istruita, 14 – 12042 Bra (Cn) Tel. 0172 419611 – Fax 0172 421293 www.slowfood.it – [email protected]

Università degli Studi di Scienze GastronomichePiazza Vittorio Emanuele, 9Frazione Pollenzo – 12042 Bra (Cn)Tel. 0172 458511 – Fax 0172 458500www.unisg.it – [email protected]

Graphic plan: angelinidesign.com


Kids with Taste

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For further information on this topic, download “Taste development in the Child” by Gabriella Morini, University of Gastronomic Sciences and Luigi Greco ELFID (European Laboratory for Food Induced Diseases) University of Naples Federico II. Visit pastagarofalo.it “Gente del Fud” section or slowfood.com “Food and taste education” section.

Valeria ComettiItaly’s Slow Food Education Director

The age when a mother’s milk begins to be combined with other foods, is a vitally important

stage in the development of a child’s sense of taste. It is during this time that a young child’s

natural curiosity about food can be directed toward those nutrients that are needed for healthy

growth.

From the age of 6 months through to three years, the foundations for making wise food choices

as an adult are established, as parents, and other family members close to the child reinforce the

message that “healthy” is also “tasty.”

It takes patience and dedication to help children explore as many new tastes as possible, and

not to be put off by their initial refusals. Scientific literature suggests that many children need to

be offered a new food several times before it will be accepted and enjoyed. Over time, children

do come to trust a caring adults’ suggestion more readily and, of course, to follow their example.

When children see the adults around them enjoying a healthy, rich and delicious diet that includes

fresh, seasonal produce, they are more likely to follow these choices. If, on the other hands, the

adults around the child don’t seek out and enjoy fresh fruits and vegetables for example, it is very

likely that as the child grows up, he won’t either.

In the following pages, you will find useful tips for healthy shopping and for creating some

exciting, tasty meals for your children and your family.

I am small and there isa big world to explore. But how? With what?

Valeria Cometti

for futher information:

www.pastagarofalo.it section Gente del Fud

www.slowfood.com section Taste education/Sensory education for children

(link: Journey to the Origin of Taste)


As a child, our eyes, ears, nose, mouth and hands are our first friends. Each day they surprise us and join us on our wonderful journey of discovery. We begin to learn that our senses offer an inexhaustible source of knowledge. We eat, sleep, observe and experiment. There is little doubt that from our earliest months and years, food becomes a source of fascination to most of us. It is often also a great source of pleasure and we taste and enjoy it with virtually every sensation our little bodies have to offer. On the other hand, there are certain tastes, smells and textures that really don’t appeal to us. When we come across one of these we show our reluctance or dislike, by pushing away our plate, shutting our mouths, squeezing our eyes shut and sometimes even crying.Of course it’s far too early for us to understand that we don’t like certain foods because they are bitter, acid, sour, astringent, spicy, metallic, slimy, stringy, brown, crisp, aromatic or woody tasting for example. It’s here that we need someone we trust to guide us in the discovery and acceptance of our new taste adventures.The recipes and suggestions on the following pages are meant to be a starting point for parents and others who feed us and join us in experiencing the wonderful variety of flavours that food provides us each day.

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Seasonal Food:

Tastes of Spring fishMackerelTub Gurnard BassWhite Sea BreamLeerfishBonito Sea BreamCodHaddockPollackSalmonSoleLemon SolePlaiceColey fruitsOrangesStrawberriesApplesCherriesLoquats

vegetablesGarlic (also fresh)AsparagusBeetsArtichokesCarrotsCabbageBrussels SproutsChick PeasChicoryBroccoliOnionsBeans Fava Beans (also fresh)Fennel


EndiveLettuce PotatoesPeas (also fresh)TomatoesRadishesShallotsCelerySpinachSquash

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6 MONTHS – 2 YEARS

Hearty vegetable soup of rice, peas and lettuce

Spring flavours for their plates


1.6 to 1.41 ounces (25 to 40g) of rice 1.41 ounces (35g) of fresh shelled peasLettuce leaves 1 cup of vegetable broth1 tablespoon extra virgin olive oil ½ tablespoon of grated Reggiano ParmesanChopped parsley

Cook the peas in vegetable broth (see below) for approximately 15 minutes; add and allow to simmer for one or two minutes. Drain the vegetables and add to broth. Add the rice and continue cooking until it is very soft. Dress with extra virgin oil, fresh Parmesan and a little chopped parsley.

Vegetable broth

In Italy Vegetable Broth plays a key role as one of baby’s first “real” foods and its preparation often provokes great debate, but what is not in doubt is that when parents choose locally grown vegetables, in season, you will be creating a healthy and excellent broth for your little ones.

FROM 2 YEARS

A simple Meat & Vegetable Soup”

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2 tablespoons of small pasta shapes for soup or a handful of rice2 ounces (50g) of chicken liver 1 celery stalk½ a carrot1 small onion or piece of leek½ tablespoon grated Parmesan cheese1 tablespoon of extra virgin olive oilChopped parsley

Combine the water, celery, onion and carrot in a saucepan and prepare the vegetable broth. Clean and finely chop the chicken livers and simmer in a pan with oil. Cover with broth, bring to a boil and add rice or small pasta. Before serving, season, if desired, with a pinch of chopped parsley and sprinkle with cheese.

Children may be introduced to virtually any type of meat, except, of course, in cases of predisposition to allergies. It is important that children are gradually introduced to moderate amounts of meat in their diet so that they can get used to the variety of flavours and textures, paying attention to quality and local origin, avoiding meats from intensive breeding that are less nutritious and often riskier (hormones, silage, GMO.)

NOTE: Providing an excessive quantity of meat and animal proteins during weaning weighs on the child’s metabolism and can adversely condition his future food choices.

Seasonal food

Summer tastesfishMackerelSole Bream Sea Bass White Sea BreamAmberjackRed mullet

fruitApricots Watermelons Cherries Figs Strawberries Raspberries Melons Blueberries BlackberriesLoquatsPears

Peaches Plums CurrantsGrapes

vegetablesGarlic (also fresh)BeetsCarrotsCabbage Chickpeas Chicory CucumbersTurnips Onions String Beans Beans (also fresh)Fava BeansFennel

Endive Lettuce Lentils EggplantsPotatoes PeppersPeas TomatoesLeeks RadishesShallots Celery Spinach Squash


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Vegetables: garlic (dry), carrots, cabbage, chicory, onion, fennel, endive, lettuce, potatoes, celery, spinach. For other vegetables please refer to the next season’s tables.

Legumes: all dry, except French bean, which has properties like the vegetables from the kitchen garden that are not consumed dry.

Fish: grey mullet, marmor brassen, picarel, saddled bream, black tail sea bream, sardine, anchovy, boga. For other fishes refer to the next season tables.

6 MONTHS -2 YEARS

Squash Soup

Tomatoes

Summer dishes


1.06 to 1.41 ounces (25g) of small pasta shapes for soup7 ounces (175g) squash flesh 1 tomato 1/2 tablespoon Parmesan cheese 1 tablespoon of extra virgin olive oil

Parboil the peeled tomato with the shredded squash. Puree the squash and the tomato, add water, bring to the boil and add the pasta. When fully cooked, sprinkle with grated Parmesan cheese and season with oil.

Tomatoes, particularly when they are ripe, are rich in vitamins - citric acid, carotenoids and lycopene. The latter, which is responsible for the lovely red colour of tomatoes is an excellent protective agent and antioxidant that, according to some research, becomes even more effective after cooking.

FROM 2 YEARS

Scarpariello Pasta

Seasonings and fragrances

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2 ounces (50g) of short cut pasta 3.50 ounces (75g) of fresh tomatoes 1 sprig of basil1 tablespoon of grated pecorino romano cheese, 1 tablespoon grated Parmesan cheese Extra virgin olive oil Wash the tomatoes and cut into quarters then simmer in the oil with basil. Cook the pasta in boiling , salted water, drain and add to the sauce. Stir in the grated cheeses.

Extra virgin olive oil is the fat most recommended for seasoning children’s food: it has a composition very similar to the fats found in breast milk, and contains antioxidant substances as well as helping to lower the so-called bad cholesterol.

To flavour foods, and to get children used to seasonal fragrances, mixed herbs can be used as a substitute for salt. They make certain foods more digestible and they have many health-promoting properties (antibiotic, antioxidant, etc. which provide protection for healthy cells).

Seasonal food

Autumn TastesFishWhite TunaSea Bass Mullet Turbot Red & Gray Gurnard

OrangesPersimmonsChestnuts Kiwis Clementines Apples Melons Pears Plums Grapes

Garlic BeetsTurnips Broccoli Artichokes CardoonCarrotsCauliflowerCabbageBrussels SproutsChickpeasChicory Onions Beans Fava BeansFennel

Endive Lettuce Lentils EggplantsPotatoesPeppersPeas TomatoesTurnipsRadishes Shallots Celery Spinach PumpkinSquash

Fruit

Vegetables


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ALL YEARVegetables: garlic (dry), carrots, cabbage, chicory, onions, fennel, endive, lettuce, potatoes, celery, spinach. For other vegetable suggestions, refer to the next season’s table.

Legumes: all dry, except French bean, which has properties like vegetables from the garden that are not consumed dry.

Fish: grey mullet, marmor brassen, picarel, saddled bream, black tail sea bream, sardine, anchovy, boga. For other fish suggestions, refer to the next season’s tables.


Autumn Dishes

6 MONTHS -2 YEARS

Pumpkin Soup

Pumpkin

1.06 to 1.41 ounces (25 to 35g) of small pasta shapes for soup5 ounces (125g) of pumpkin½ an onion 1 tablespoon extra virgin olive oil½ tablespoon grated Parmesan cheese

Clean the pumpkin by removing the skin and seeds - wash and dice. Dice and cook the onion over a low heat for approximately 20 minutes a litre of water. Keeping the pumpkin aside, sieve the broth, bring to boil and add the small pasta. Meanwhile, puree the pumpkin. When the pasta is cooked, add the pumpkin puree to make the desired thickness of soup and season with oil and cheese.

Rich in vitamin A, potassium and carotenoids, which have protective effects against infectious diseases and some cancers, pumpkins can be stored easily for long periods and used in a myriad of dishes, including desserts. They are perfect for vegetable broth during the Winter and are quick and easy to clean. Their bright colour can be very appealing to children.

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FROM 2 YEARS

Soup with vegetables and egg

Eggs

2 tablespoons (50g) of small pasta shapes for soup1 potato 1 carrot ½ leek3.50 ounces (75 to 100g) of seasonal vegetables (fennel, celery, pumpkin, lettuce, beets, etc..)1 egg 1 tablespoon extra virgin olive oil½ tablespoon grated Parmesan cheese

Wash and thoroughly clean vegetables; cut into chunks and boil until completely cooked.Filter the broth holding aside the vegetables. Cook the small pasta in the broth. When fully cooked add a few spoonfuls of puree (obtained by blending the vegetables) to the pasta. Boil the egg for a minute or two, add egg yolk to the soup mixing well. Season the soup with extra virgin olive oil and grated cheese.

Eggs are an excellent source of protein, and may be addedin small amounts to children’s first soups. Begin by using only the yolk and always ensure that it is fully cooked.

For families where there is a history of allergy to eggs, their introduction should be delayed until laterin childhood or on the advice of healthcare professional.


Seasonal food

Winter TastesfishMullet Monkfish White Sea BreamSea BreamBonitoMackerel ClamsTurbot Octopus Cuttlefish

fruitOranges Persimmons ClementinesKiwiTangerinesApples Pears

Peaches Plums CurrantsGrapes

vegetablesGarlic BeetsBroccoli Artichokes Carrots Cauliflower Savoy Cabbage Brussels SproutsChick peasChicory OnionBeans Fava Beans

Fennel Endive Lettuce LentilsPotatoes PeasLeeks TurnipsShallots Celery SpinachPumpkin

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ALL YEARVegetables: garlic (dry), carrots, cabbage, chicory, onions, fennel, endive, lettuce, potatoes, celery, spinach. For other vegetable suggestions, refer to the next season’s tables.

Legumes: all dry except French bean, which has properties like the vegetables from the garden that are not consumed dry.

Fish: grey mullet, marmor brassen, picarel, saddled bream, black tail sea bream, sardine, anchovy, boga. For other fish suggestions, refer to the next season’s tables.


6 MONTHS -2 YEARS

Bread soup with vegetables

Grains

Winter Dishes

1 slice of stale bread½ a carrot, ½ an onion or piece of leek 1 celery stalk1 piece fennel, ½ clove garlic2 or 3 turnip tops½ tablespoon Parmesan cheese 1 tablespoon of grated extra virgin olive oil

Chop the vegetables and boil until soft. Remove and discard the garlic then mash the remaining vegetables. Break the bread into small pieces and add to the vegetables, cooking until soft and adding a little water if necessary. Dress the soup with oil and sprinkle with grated cheese.

There is no need to delay the introduction of grains to children along with their first solid foods. They are able to digest pasta (small and tiny cuts) semolina, rice (well cooked and blended) and even bread. Contrary to popular myths, there is no evidence that introducing gluten at six months will influence the development of celiac disease even in children who might be genetically predisposed to the condition.

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FROM 2 YEARS AND UP

Soups of the sea

Fish

1.75 ounces (40g) of any long dry pasta (spaghetti, noodles or linguine)3.50 ounces (75g) of mixed fish (tub fish, cod, salmon, sole etc ) 1 handful of clams (optional) 1 onion 1 stick of celery1 sprig of parsley 2 tbsp. tomato pureeExtra virgin olive oil.

Clean the fish and boil in water with the onion, celery and parsley. When fully cooked, strain soup and sieve the fish pulp. In a small pan, heat the oil, add clams if available, stir and select those that are opened (discard those remaining closed). Shell clams and reintroduce to pan. Add the tomato sauce and simmer for five minutes. Break the pasta into small lengths and cook according to the pack instructions. While the pasta cooks, put the broth back onto the heat, blend in the fish soup and tomato sauce with clams and bring to boil. Add drained pasta and cook for a couple of additional minutes.

Compared to meat, fish contains higher quality protein and not only less fat, but better ‘fat’, particularly in oily fish. When buying fish, it’s always a good idea to ask about the seasonality of various local species, remembering the advantages of eating local fish that have not travelled thousands of miles to reach our stores.

Beets and spinach

Artichoke, cardoon, chicory, radicchio, Catalonia chicory, endive and lettuce

Broccoli, cauliflower, cabbage, Brussels sprouts, turnips and radishes

Cucumbers, pumpkin and squash

Vegetables and health


(Chenopodiaceae) These foods are very rich in minerals, organic acids, folic acid and vitamin C, the latter sensitive to the processes of cooking and preservation. They are remineralizing, and antianemic antiscorbutic.

(Composite / Asteraceae)These foods are an important source of vitamins, minerals and fiber and are normally consumed raw. They are characterized by a bitter taste and have an important aperitif, digestive and detoxifying function.

(Mustard / Brassicaceae /Cruciferous) These foods are rich in phenolic compounds (isothiocyanates, indoles, flavonoids), vitamin C, beta-carotene and folate. They contain preventive qualities against degenerative diseases, cardiovascular diseases, hyperchole-sterolemia, atherosclerosis and certain cancers.

(Cucurbitaceae)These foods are very rich in water, are diuretic, refreshing, detoxifying and have a few calories. Pumpkins contain more sugars, beta-carotene (responsible for the orange and precursor of vitamin A), vitamins C and E, folic acid and potassium.

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Legumes - beans, peas & lentils

Garlic, asparagus, onions, leeks and shallots

Carrots, fennel and celery

Eggplants, peppers and tomatoes

(Fabacee) These foods are an excellent source of vegetable protein and fiber, especially useful to children’s intestines. They contain carbohydrate starches, lipids, vitamins and minerals. They help prevent cardiovascular disease, obesity and diabetes. Eaten fresh, like green beans, they have characteristics similar to vegetables while possessing a greater amount of protein.

(Liliaceae)These foods are characterized by the presence of sulfur compounds responsible for the characteristic smell and of the lacrimogenous action of tear gas. They contain vitamins and minerals. They are antibacterial, antifungal and anti-thrombotic and facilitate, at the cellular level, the elimination of carcinogens. Garlic is also vermifuge.

(Umbelliferae) These foods contain fiber, water, minerals and vitamins. Carrots are rich in beta-carotene and are anti-diarrheal, anti-inflammatory and remineralizing. Fennel and celery are diuretics and digestives.

(Solanaceae) These foods contain various properties among them: potatoes have high starch content, the eggplants are rich both in fiber and water and tomatoes are rich in lycopene, a carotenoid with some protective properties against cancer, cardiovascular diseases and cell damage due to aging and environmental factors.

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Kids with taste · Hearty vegetable soup of rice, peas and lettuce Spring flavours for their plates...

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