In the last ten years they have, in their own small way, made many innovations, starting with the educational farm itself (the only one that carries out activities in schools on food education and environmental sustainability in our area), from the creation of the Valnerina Cyclostation with Ciclofficina, the area’s first rental and workshop, to the educational classroom built in recent years and which they are about to inaugurate; the innovations will be ‘small’ or will be improvements to the latter.
Zafferano and dintorni family is very attached to the territory and the other realities that inhabit it, which is why they offer many services, including: observation of nature trails, mountain biking, educational farm courses, recreational activities, social farms, tastings of our products, especially saffron, of which they are very proud, participation in trade fairs, relations with tourist networks and tour operators, and activities related to sustainability, particularly with schools, aimed at raising awareness.
As an educational farm they have been working for many years in schools and with schools by hosting them on the farm, one of their dreams would be to create an agri-kindergarten but they find themselves in a rather difficult area in terms of logistics and with strong depopulation problems. And they ‘get around’ this for now by collaborating with schools of all levels for annual courses or day trips.
On the educational farm they offer different types of experiences depending on the target group of the customer they receive. For example:
– Man and Nature. The Man and Nature routes are linked to the territory as a whole, from farming civilisation, to ecosystems, to the sustainability of the territory, to the comparison between past and present. There are various options depending on the time available and the educational objectives of the group or class concerned.
– The fruits of the earth. The Fruits of the Earth educational courses are linked to the farm’s production and will follow all the production phases up to processing and tasting. The activity will be developed in the classroom with illustrative panels and audiovisuals, with visits to the countryside and in the processing and preparation of the products.