FITCHBURG—Sun-dried tomato wild mushroom ravioli in a homemade alfredo sauce served with fresh bruschetta, sesame beef teriyaki stir-fry with green beans, and tacos with seasoning made from scratch served with fresh pico de gallo.
With menu items like these, one would think they'd stepped into a restaurant—but these were the items being served up by cafeteria workers from across the school district at South Street Elementary School Wednesday afternoon.
"School lunch is a lot different now than it was even four years ago," said David Semenza, nutrition service manager for Fitchburg Public Schools. "We treat it like this is a restaurant for the kids—we have to provide them with a delicious, nutritious, wholesome meal that they're going to like, that their parents are going to like as well.