Broccoli with potatoes and turkey in the casserole: stewed lentils and ham omelette; macaroni bolognese and nuggets of broccoli; chickpea soup and beef meatballs; and every Thursday, fresh fish from the market. These are some of the menus offered by the Sol Ixent school in Corbins (Segrià), for both its primary school pupils and those of the municipal nursery. All dishes are cooked on the centre's premises. Hot meals and, in many cases, locally sourced. And, since last September, it has also been an intergenerational meal.