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Dining Services
In This Section
Dining Hall Menu
Dining Hall Menu
LUNCH
Cream of pumpkin soup
Fried rice with vegetables
Sautéed beef strips with Thai sauce
Roasted broccoli
Mango, avocado, and mixed pepper salad
DINNER
Deep-fried vegetarian spring rolls
Chicken and pineapple stir-fry
Mixed vegetables
Add the De Nobili Dining Hall Menu to your favorite calendar application:
Monthly Menu
Meals provide a valuable opportunity for our community to come together, as students, administrators, staff, faculty, and faculty children find time to relax and discuss their days. The majority of meals are buffet-style and are served in the historic Villa De Nobili, which also offers ample terrace seating that diners take advantage of all fall, spring, and summer.
Students in grades Pre-Kindergarten through 1 and in grades 2–5 eat lunch in separate dining facilities in Focolare and Hadsall, respectively.
Our talented Dining Services staff offers a wide variety of healthy, nutritious meals. Menus are published and made available to the whole community. Younger children eat with their teachers in specially reserved areas in the Elementary School.
The Dining Services team has earned the Swiss Fourchette Verte healthy-eating label, with the "green fork" label signifying that each meal served is healthy and well-balanced. The well-being of younger students is of the utmost importance, and we endeavor to instill healthy eating habits at mealtimes. This includes having seasonal salads and vegetables available at each meal.
We also work toward promoting environmental sustainability and minimizing waste. Ninety percent of organic waste from our kitchens is recycled; all disposable paper plates, cups, and cutlery are made from recyclable, biodegradable materials; and our chefs purchase products with low "food miles" whenever possible.
Daily Menu Options
- Vegetarian and vegan options are available on a daily rotation.
- Fresh baked bread (white and whole wheat on alternating days).
- White rice is also always available.
- Salads and cold sides are available at the salad bar.
| Dining Hall Hours | |
|---|---|
| Breakfast | |
| M–F | 7:15–8:45 |
| Sa | 7:30–9:00 |
| Su | 10:00–12:45 (Brunch) |
| Lunch | |
| M | 11:20–13:30 |
| T–F | 11:15–13:30 |
| Sa | 11:45–13:00 |
| Dinner | |
| M–Th | 17:45–19:00 |
| F–Su | 17:45–18:45 |
De Nobili Dining Hall Menu
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday, April 27
Dining Hall Menu
Brunch Week 1
DINNER
French fries
Grilled beef steak
Sautéed eggplant with garlic
Monday, April 28
Dining Hall Menu
LUNCH
Farmer's minestrone
Whole-grain penne pasta with tomato sauce or cream and mushroom sauce
Pulses and herb fritters
Braised Brussels sprouts
Tuna salad
DINNER
Steamed basmati rice
Chili con carne
Sautéed fennel slices
Tuesday, April 29
Dining Hall Menu
LUNCH
Indonesian Tom Yum soup
Pad Thai and vegetables
Green curry chicken
Mixed vegetables and oriental sauce
Pineapple and avocado salad
DINNER
Risotto with four-cheese sauce
Breaded veal cordon bleu
Sautéed Savoy cabbage and raisins
Wednesday, April 30
Dining Hall Menu
LUNCH
Cream of mushroom soup
Whole-grain orecchiette pasta with ham and green pea sauce or tomato sauce
Braised chickpeas with vegetables
Sautéed mixed peppers and zucchini
Rice salad
DINNER
Tagliolini pasta with eggplant sauce or tomato sauce
Stir-fried potatoes with onion slices and beans
Braised zucchini
Thursday, May 1
Dining Hall Menu
LUNCH
Cream of pumpkin soup
Fried rice with vegetables
Sautéed beef strips with Thai sauce
Roasted broccoli
Mango, avocado, and mixed pepper salad
DINNER
Deep-fried vegetarian spring rolls
Chicken and pineapple stir-fry
Mixed vegetables
Friday, May 2
Dining Hall Menu
LUNCH
Pasta and bean soup
Tortelloni with ricotta and spinach
Oven-baked salmon fillet
Mixed grilled vegetables
DINNER
Potato gnocchi with pesto sauce or tomato sauce
Borlotti beans and vegetables
Ratatouille of vegetables
Saturday, May 3
Dining Hall Menu
LUNCH
Chef's Choice
DINNER
Quinoa with baby vegetables
Roasted turkey skewers
Carrots, parsley, and extra virgin olive oil
Sunday, May 4
Dining Hall Menu
BRUNCH
Week 2-4
DINNER
French fries
Grilled beef steak
Green baby peas with tomato sauce
Monday, May 5
Dining Hall Menu
LUNCH
Minestrone soup
Fusilli pasta with tuna and tomato sauce or 4 cheese sauce
Braised lentils
Steamed green beans
Greek salad with feta cheese . black olives and cucumbers
DINNER
Swiss egg Spaetzle
Beef meatballs with its sauce
Steamed green baby peas
Tuesday, May 6
Dining Hall Menu
LUNCH
Broccoli velouté
Steamed potatoes
Smoked pork loin with green sauce and fruit mustard
Carrots Vichy style
Caprese salad with fresh vine tomatoes, mozzarella, basil, and Extra Virgin Olive Oil
DINNER
Tortelloni ricotta and spinach, drizzle of olive oil and tomato sauce
Braised chickpeas with sweet paprika
Grilled mixed vegetables
Wednesday, May 7
Dining Hall Menu
LUNCH
Thai curry soup
Nasi goreng with vegetables
Turkey roast
Mixed wok vegetables
Caesar salad: Romaine lettuce with croutons, Parmesan shavings, and egg sauce
DINNER
Swiss rosti potatoes
Roasted veal shoulder with gravy sauce
Steamed asparagus tips
Thursday, May 8
Dining Hall Menu
LUNCH
Sweetcorn soup
Wholegrain rigatoni pasta with pesto sauce or walnut and cream sauce
Borlotti beans pizzaiola style
Sautéed spinach
Angus roast beef with tartar sauce
DINNER
Risotto with saffron Milanese style
Saltimbocca alla romana, thin veal slices with sage and Parma ham
Sautéed cauliflower
Friday, May 9
Dining Hall Menu
LUNCH
Spelt soup
Steamed Black Venere rice
Baked pave of salmon with citrus sauce
Steamed broccoli
Celery, Gorgonzola cheese, and walnut salad
DINNER
Egg tagliatelle with Boscaiola sauce or tomato sauce
Pulses fritters
Braised sauerkraut
Saturday, May 10
Dining Hall Menu
LUNCH
Chef's choice
DINNER
Potato purée
Swiss sausage with sauce
Sautéed zucchini with Extra Virgin Olive Oil and oregano
Sunday, May 11
Dining Hall Menu
BRUNCH
Brunch Week 2
DINNER
Spicy pommes nouvelles
Grilled beef steak
Ratatouille
Monday, May 12
Dining Hall Menu
LUNCH
Cream of mushroom soup
Tortelli ricotta and spinach with cream and prosciutto sauce or tomato sauce
Chickpea cake with artichokes
Peperonata
Vitello tonnato, veal slivers with tuna sauce and capers
DINNER
Pommes duchesse
Pan-fried turkey escalope with Pizzaiola sauce
Sautéed zucchini
Tuesday, May 13
Dining Hall Menu
LUNCH
Cream of leek and potato soup
French fries
Angus beef burger
Braised carrots with butter and ginger
Mixed mushroom salad
DINNER
Spaghetti with carbonara sauce or tomato sauce
Vegetable pulses balls with sauce
Steamed Romanesco broccoli
Wednesday, May 14
Dining Hall Menu
LUNCH
Veloutée of tomato soup
Couscous with baby vegetables
Pan-fried John Dory fillet, meunière style
Braised turnip tops
Bresaola cold cut with arugula salad and Parmesan shavings
DINNER
Bulgur with vegetables
Oven-baked chicken drumsticks with a hint of lemon
Baby green peas with onions and butter
Thursday, May 15
Dining Hall Menu
LUNCH
Wok vegetable soup
Steamed basmati rice with coconut milk
Sautéed chicken bites with lemon sauce
Mixed oriental vegetables
Octopus salad with potatoes and black olives
DINNER
Gnocchi alla romana, baked semolina discs with Parmesan and butter
Quiche Lorraine
Steamed broccoli
Friday, May 16
Dining Hall Menu
LUNCH
Fish soup
Wholegrain penne pasta with pesto sauce or mushroom sauce
Cannellini beans with sauce
Mixed grilled vegetables
Tuna, tomatoes, and olives salad
DINNER
Quinoa with vegetables
Chili con carne
Braised pumpkin bites
Saturday, May 17
Dining Hall Menu
LUNCH
Chef's choice
DINNER
Oven-baked potatoes
Spicy chicken wings
Gratin of fennel
Sunday, May 18
Dining Hall Menu
BRUNCH
Brunch Week 3
DINNER
Spaghetti with seafood sauce or tomato sauce
Borlotti beans primavera style
Sautéed carrots and green peas
Monday, May 19
Dining Hall Menu
LUNCH
Farmer’s soup
Paccheri pasta tubes with cream, green peas, and ham sauce / tomato sauce
Braised lentils
Sautéed mushrooms and parsley
Caprese salad: Vine tomatoes, fresh mozzarella, basil, and Extra Virgin Olive Oil
DINNER
Rosti potatoes
Grilled chicken breast
Sautéed zucchini with fresh basil
Tuesday, May 20
Dining Hall Menu
LUNCH
Broccoli velouté
Steamed basmati rice
Chicken drumsticks with Diable sauce (spicy mustard)
Carrots Vichy style
Tuscan panzanella salad: Bread cubes with tomatoes, beans, onions, and Extra Virgin Olive Oil
DINNER
Orecchiette pasta with broccoli sauce
Pan-fried turkey escalope with wild mushroom sauce
Ratatouille of vegetables
Wednesday, May 21
Dining Hall Menu
LUNCH
Veloutée of vegetable soup
Pizzoccheri from Valtellina: Buckwheat pasta ribbons with Bitto cheese, Savoy cabbage, potatoes with butter, garlic, and sage
Grilled beefsteak
Grilled asparagus
Prawn and pineapple salad
DINNER
Vegetarian paella
Braised chickpeas
Sautéed artichokes
Thursday, May 22
Dining Hall Menu
LUNCH
Cream of asparagus soup
Orecchiette pasta with 4-cheese sauce
Pommes rissolées
Sautéed wok Thai vegetables
Chicken and avocado salad
DINNER
Potato gnocchi with pesto sauce or tomato sauce
Greek moussaka with eggplant, minced meat, potatoes, and basil
Steamed spinach
Friday, May 23
Dining Hall Menu
LUNCH
Spelt soup
Steamed black rice
Pan-fried sea bream fillet
Steamed broccoli with Extra Virgin Olive Oil
Tomino cheese with fines herbes
DINNER
Pizza Margherita
Deep-fried mozzarella balls
Steamed green peas
Saturday, May 24
Dining Hall Menu
Chef's choice
DINNER
Sweet potato purée
Pan-fried pork chops with BBQ sauce
Sunday, May 25
Dining Hall Menu
Brunch Week 1
DINNER
Oven-baked potatoes
Premium fish fingers
Braised Brussels sprouts
Monday, May 26
Dining Hall Menu
LUNCH
Farmer’s soup
Paccheri with fresh tomato sauce or ham, peas, and cream sauce
Braised lentils with tomatoes
Steamed French beans with Extra Virgin Olive Oil
Fennel and orange slices salad
DINNER
Risotto Milanese with saffron
Stewed osso buco
Steamed celery and leeks
Tuesday, May 27
Dining Hall Menu
LUNCH
Broccoli soup
Steamed basmati rice
Premium chicken nuggets
Mixed vegetables
Tuscan panzanella salad: Bread cubes with tomatoes, beans, onions, and Extra Virgin Olive Oil
DINNER
Spaghetti Alfredo with prawns, tomato sauce
Potato cakes
Carrots Vichy style
Wednesday, May 28
Thursday, May 29
Friday, May 30
Saturday, May 31
Menu Items
![Weekday Breakfast]([{"url":"https://resources.finalsite.net/images/f_auto,q_auto,t_image_size_1/v1620214193/tasislugano/nqwkib8ohm2lgbhmg11g/girls_breakfast_300.jpg","width":256},{"url":"https://resources.finalsite.net/images/f_auto,q_auto/v1620214193/tasislugano/nqwkib8ohm2lgbhmg11g/girls_breakfast_300.jpg","width":300}])
![Salads & Antipasti]([{"url":"https://resources.finalsite.net/images/f_auto,q_auto,t_image_size_1/v1620214193/tasislugano/t15w2askdmsfwxo2nwsj/salad_bar_300.jpg","width":256},{"url":"https://resources.finalsite.net/images/f_auto,q_auto/v1620214193/tasislugano/t15w2askdmsfwxo2nwsj/salad_bar_300.jpg","width":300}])
![Vegan and Vegetarian]([{"url":"https://resources.finalsite.net/images/f_auto,q_auto,t_image_size_1/v1620214193/tasislugano/nb8ys1yjrmfvzdxqyjnb/hot_seitan_300.jpg","width":256},{"url":"https://resources.finalsite.net/images/f_auto,q_auto/v1620214193/tasislugano/nb8ys1yjrmfvzdxqyjnb/hot_seitan_300.jpg","width":300}])
![Soups]([{"url":"https://resources.finalsite.net/images/f_auto,q_auto,t_image_size_1/v1620214193/tasislugano/ihukmrosw5zacdl0rhl5/Soup_300.jpg","width":256},{"url":"https://resources.finalsite.net/images/f_auto,q_auto/v1620214193/tasislugano/ihukmrosw5zacdl0rhl5/Soup_300.jpg","width":300}])
![Desserts]([{"url":"https://resources.finalsite.net/images/f_auto,q_auto,t_image_size_1/v1620214193/tasislugano/hop3z836jroev4bzmuix/menu_items_dessert_cupcake_300.jpg","width":256},{"url":"https://resources.finalsite.net/images/f_auto,q_auto/v1620214193/tasislugano/hop3z836jroev4bzmuix/menu_items_dessert_cupcake_300.jpg","width":300}])
![Sunday Brunch]([{"url":"https://resources.finalsite.net/images/f_auto,q_auto,t_image_size_1/v1620214194/tasislugano/qdjuae9ldgy8gqik9ten/waffle_300.jpg","width":256},{"url":"https://resources.finalsite.net/images/f_auto,q_auto/v1620214194/tasislugano/qdjuae9ldgy8gqik9ten/waffle_300.jpg","width":300}])
![ES Snack]([{"url":"https://resources.finalsite.net/images/f_auto,q_auto,t_image_size_1/v1631015650/tasislugano/uszu8aqchtioc1nasyxp/ES_snack.jpg","width":256},{"url":"https://resources.finalsite.net/images/f_auto,q_auto,t_image_size_2/v1631015650/tasislugano/uszu8aqchtioc1nasyxp/ES_snack.jpg","width":512},{"url":"https://resources.finalsite.net/images/f_auto,q_auto,t_image_size_3/v1631015650/tasislugano/uszu8aqchtioc1nasyxp/ES_snack.jpg","width":800},{"url":"https://resources.finalsite.net/images/f_auto,q_auto,t_image_size_4/v1631015650/tasislugano/uszu8aqchtioc1nasyxp/ES_snack.jpg","width":1200},{"url":"https://resources.finalsite.net/images/f_auto,q_auto,t_image_size_5/v1631015650/tasislugano/uszu8aqchtioc1nasyxp/ES_snack.jpg","width":1600},{"url":"https://resources.finalsite.net/images/f_auto,q_auto,t_image_size_6/v1631015650/tasislugano/uszu8aqchtioc1nasyxp/ES_snack.jpg","width":2200}])
![Special Events]([{"url":"https://resources.finalsite.net/images/f_auto,q_auto,t_image_size_1/v1624283175/tasislugano/dtdb89oi71ufje0w7ed4/special_events_thumb.jpg","width":256},{"url":"https://resources.finalsite.net/images/f_auto,q_auto/v1624283175/tasislugano/dtdb89oi71ufje0w7ed4/special_events_thumb.jpg","width":300}])
![Chef's Recipes]([{"url":"https://resources.finalsite.net/images/f_auto,q_auto,t_image_size_1/v1624282964/tasislugano/bm1h9bjwh0ksvu5tymwo/Chef_recipies_thumb-1.jpg","width":256},{"url":"https://resources.finalsite.net/images/f_auto,q_auto/v1624282964/tasislugano/bm1h9bjwh0ksvu5tymwo/Chef_recipies_thumb-1.jpg","width":300}])
![The TASIS Cookbook]([{"url":"https://resources.finalsite.net/images/f_auto,q_auto,t_image_size_1/v1624282856/tasislugano/q3lpldcwda4abnbk3soa/TPA_TASIS_cookbook_thumb.jpg","width":256},{"url":"https://resources.finalsite.net/images/f_auto,q_auto/v1624282856/tasislugano/q3lpldcwda4abnbk3soa/TPA_TASIS_cookbook_thumb.jpg","width":300}])
Food Standards and Safety
Food Standards and Safety
Each year TASIS hosts a number of food exhibitions on campus, and the School very much appreciates the willingness of parents and other guests to prepare delicious food for these popular events.
As food allergies and intolerances become increasingly common, the School kindly requests that guests go through the steps below before preparing any food that will be shared on the TASIS campus. These guidelines are also in place to prevent foodborne illnesses and infections.
- Please review this document: “Five Keys to Safer Food.”
- Please consult this document: “Substances that may cause allergies or other undesirable reactions.” Guests are asked to please print this document and circle items accordingly. (If guests do not have access to a printer, they can let the person in charge of the event know which ingredients their dish contains when they drop it off. The School will have extra copies of this document on hand and will help label it accordingly.)
Food Service Standards
Disclaimer on cross-contamination
Despite our strict adherence to Food Hygiene Standards (BPI-Buone Pratiche Igiene) and production practices during the production of semi-processed foods, we cannot exclude the possibility of accidental cross-contamination of ingredients due to the presence of gluten in other foods we serve.
Guests with allergies and food intolerances
- All guests with allergies, food intolerances, or undesired reactions to food elements are invited to inform the serving staff before selecting an item so that the staff may indicate and recommend foods that do not contain the allergy-provoking ingredients.
- The staff can also inform you about all ingredients and about the origins of the ingredients used in the preparation of our menu offerings.
- Meats and fish are often available without any sauces or condiments added. Please check with the Food Services staff.
- Fried foods are not served at Al Focolare, and the menu may vary.
- If not expressly indicated on the school notice boards, the country of origin of meats (and cured meats) is Switzerland.
- The menu may vary.
- The country of origin for fish will vary and is indicated separately (in a table) on the school notice board.
Fourchette Verte
TASIS holds the Fourchette Verte certification, which signifies that the School serves healthy and well-balanced meals each and every day.
Food Labeling: country of origin declarations
Swiss law requires that the School identify the country of origin for red meats, fish and crustaceans, poultry, and other meats served in the canteen. Find declarations from the TASIS Kitchen’s suppliers below:
- Terrani Carni Country of Origin Declaration
- Terrani Carni Quality Declaration
- Macelleria del Corso Novazzano SAGL Country of Origin Declaration
- TiPesca Meats Country of Origin Declaration
- TiPesca Fish and Crustaceans Country of Origin, Fish and Farming Methods Declaration
- Rapelli SA Country of Origin and Quality Declaration
The Management
Indicazione su cross-contamination
Nonostante le nostre Buone Pratiche di Igiene ( BPI ) e di Fabbricazione nella produzione di materie prime, non possiamo escludere in nessun modo la contaminazione crociata involontaria degli alimenti in quanto nella nostra struttura serviamo alimenti con Glutine.
Ospiti con allergie e intolleranze alimentari
- Invitiamo la nostra spettabile clientela che in caso di allergie, intolleranze o reazioni indesiderate ad ingredienti alimentari:
- Di volersi annunciare al personale di servizio prima dell’ordine, affinché possiamo consigliarvi e proporvi alimenti privi di ingredienti a voi intolleranti o che vi provochino allergie
- Possiamo inoltre informarvi verbalmente su tutti gli ingredienti e le provenienze delle materie che utilizziamo per le preparazioni offerte
- Su richiesta, dove possibile, a disposizione anche carne e pesce senza salsa/condimento
- Al Focolare non vengono serviti alimenti fritti ed il menù può subire variazioni
- Se non espressamente indicato sulle bacheche della scuola, il paese di provenienza delle carni e dei salumi è la Svizzera.
- Il menù può subire variazioni.
- Il Paese di provenienza del Pesce, variando frequentemente le forniture, viene segnalato a parte in una tabella esposta nella bacheca della scuola.
Fourchette Verte
TASIS ha ricevuto la certificazione Fourchette Verte che significa che la scuola serve pasti equilibrati e salutari tutti i giorni.
Prodotti alimentari: dichiarazioni del paese di origine
TASIS è tenuta per legge ad identificare il paese di origine per carni rosse, pesce e crostacei, pollame ed altre carni servite in mensa. Troverete le dichiarazioni dei fornitori della cucina TASIS qui di seguito:
- Terrani Carni Country of Origin Declaration
- Terrani Carni Quality Declaration
- Macelleria del Corso Novazzano SAGL Country of Origin Declaration
- TiPesca Meats Country of Origin Declaration
- TiPesca Fish and Crustaceans Country of Origin, Fish and Farming Methods Declaration
- Rapelli SA Country of Origin and Quality Declaration
La direzione