Svezzamento all’italiana

Italian-style weaning

Weaning Italian-Style: Tradition and Health on Your Little One's Plate

Regional recipes adapted for children, with genuine and typical Italian ingredients.
Weaning is a special time: the child begins to discover "grown-up" food and to share flavors and aromas with the family. In Italy, cuisine is part of our identity, and bringing it to the table of the little ones means nourishing them with love, culture, and health .
In this article, we'll discover how to draw inspiration from typical regional dishes to create balanced, safe, and developmentally appropriate meals for your child, including the quick alternative of Made in Italy baby food , tailored to the child's age.

1. Why offer traditional recipes to children during weaning?

  • Genuine and local ingredients : seasonal fruit and vegetables, whole grains, legumes, extra virgin olive oil.
  • Variety of flavors : accustom the palate to different tastes from an early age.
  • Cultural connection : Food becomes a bridge to one's family roots.

2. Regional recipes revisited for weaning

(Portions and consistencies adapted to the child's age and development)
Northern Italy – Cream of Chickpeas and Pumpkin Soup with Extra Virgin Olive Oil
  • Fresh ingredients : pumpkin, chickpeas, potato, vegetable broth, extra virgin olive oil.
  • To prepare : Blend until smooth; for older children, roughly crush.
  • Quick alternative : use 100% Made in Italy chickpea and pumpkin puree, adding a drizzle of raw EVO oil.

b. Central Italy – Tuscan Tomato Soup

  • Fresh ingredients : unsalted Tuscan bread, fresh tomatoes, extra virgin olive oil, basil.
  • Adaptation : cook until soft and smooth, removing the tomato skins and seeds.
  • Quick alternative : Made in Italy tomato sauce, mixed with softened unsalted bread and fresh basil.

c. Southern Italy – Pasta with creamed zucchini and fresh ricotta

  • Fresh ingredients : steamed courgettes, fresh cow's milk ricotta, small pasta, EVO oil .
  • Preparation : Blend the courgettes and ricotta until creamy, then mix with the soft cooked pasta.
  • Quick alternative : Made in Italy zucchini puree mixed with fresh ricotta and soft pasta.

d. Isole – Cream of peas and green beans with Sicilian aromatic herbs

  • Fresh ingredients : potatoes, peas, green beans, marjoram or delicate oregano, extra virgin olive oil.
  • Adaptation : steam cook, blend and season with a drizzle of raw oil.
  • Quick alternative : Made in Italy pea and green bean puree, flavoured with a fresh marjoram leaf (only if already introduced into the diet).

3. How to adapt a regional recipe for weaning

  • Choose gentle cooking methods (steaming, boiling, stewing).
  • Cut and blend according to the weaning stage.
  • Introduce one new ingredient at a time.
  • Eliminate salt and sugar until two years of age
For the "quick" version, choose Made in Italy baby food with raw materials from a controlled supply chain, of excellent quality and 100% Italian ingredients. Baby food can also be used as a base, enriched with grains or cooked vegetables to gradually introduce different consistencies.

Conclusion
Bringing Italian tradition to children's plates means nourishing their body, mind, and culture. Whether using fresh ingredients or high-quality Made in Italy baby food, every family recipe can become an opportunity for healthy and delicious growth.
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