Salto community kitchens begin testing seasonal menus

The Government of Salto, through its Social Development Directorate, has begun testing new gastronomic proposals for its community kitchens to adapt to the upcoming spring and summer seasons. This initiative is being carried out under an agreement with the National Institute of Nutrition (INDA).

Initial trials included a menu featuring baked chicken thighs accompanied by pesto tagliatelle. The goal of these tests is to evaluate acceptance and functionality before progressively incorporating these seasonal changes into the regular meal planning.

Facundo Marziotte, Director of Social Development, stated that the objective is to improve the quality, variety, and presentation of meals, ensuring they are nutritious and appropriate for warmer temperatures. The program aims to provide a service characterized by dignity and care for those who rely on these daily food services.