The menus are drawn up bearing in mind both the international background of those using the services and the traditions and resources of Fiesole and Tuscany; they also follow the Guidelines of the National Nutrition Institute. All menus are overseen and approved by a nutritionist dietician, working as a consultant for Villa Viviani.
Every daily menu includes special dishes for diabetics and for people with gluten intolerance, as well as for vegetarians and vegans.
To ensure a satisfactory variety of recipes, menus are rotated every 6 weeks. With the new contract starting September 2019, a four-seasons menu has been introduced (Fall = September, October and November), Winter (December, January and February), Spring (March, April and May) and Summer (June, July and August), to enhance the use of seasonal produce.
Every day the menu includes dishes suitable for most medical conditions, such as food cooked without any kind of seasoning, including plain grains and cereals, plain boiled legumes or rice, cooked and raw vegetables.
At the Canteens and the Coffee Bars there always is food suitable for people with gluten and lactose intolerance.
To ensure that the contents of each dish included in the day’s menu are easily understood – enabling users to observe their individual diet – the detailed nutritional description of each dish is given in the menu. Each of the Canteens also displays the list of ingredients in every dish served, including information on known allergens.
The menus always include international dishes, vegetarian dishes and typical foods from the Tuscan tradition and other Italian regional cuisines, using ingredients sourced prevalently from local markets, and prepared with a variety of cooking processes.