Everyone in this period is severely tested by the emergency COVID-19, but the weakest are even more. Fortunately, however, there are many solidarity gestures. TO turin it happens, for example, that one special task force of chef sabaudi joined forces for helping communities of the needy followed by the Friars Minor and Sant’Egidio, through thedelivery of meals.

14 chefs for 4500 meals per week

The initiative, conceived byexecutive chef of the restaurant Tre Galline Andrea Chiuni and born from the desire to give guests of the structures a moment of joy through the kitchen, it was immediately supported by Matteo Baronetto, star chef Del Cambio in Piazza Carignano, which involved his kitchen brigade and invited his Turin colleagues to do the same. And the response was not long in coming: two weeks after the start of the service, I am currently 14 participating chefs (in addition to Matteo Baronetto from Del Cambio and Andrea Chiuni from Tre Galline, also Alessandro Mecca from Spazio 7, Dario Rista from Magazzino 52, Stefano Sforza from Opera, Danilo Pelliccia from Du Cesari, Miguel Bustinza from Vale un Peru, Fabrizio Tesse and Marco Miglioli of Carignano Restaurant, Giovanni Naviglia of Food Lab, Cesare Grandi de La Limonaia, Federico Zanasi to Share, Domenico Volgare di Fuzion, Lorenzo Careggio of Eragoffi) for a total of approx 4500 meals served per week.

Barilla also answers the call of solidarity

Chef Matteo Baronetto has launched an appeal also to companies, so that they could donate useful products or raw materials for the realization of the courses. And the call to action responded immediately Barilla: the Parma-based company has sent a supply of pasta and bakery products such as spaghetti, farfalle, pennette (which Federico Zanasi will propose "Sorrentina") and striped celery (with which Baronetto will make a timbale), but also Macine, Galletti and salty and non-salty crackers from Mulino Bianco. A way to make community guests feel at home for a moment.

Other Recipes you can read:

• Buon Ricordi turns 60, 100 chefs celebrate it in Vietri ..

  The entire Italian culinary tradition met in Vietri sul Mare (Salerno, Amalfi Coast) to celebrate the 60th birthday ofUnion of Restaurants of Good Memory. “100 chefs for one ..

• Pan-fried broad beans: how to cook them best with our ..

  The broad beans in the pan they are a dish present in the tradition of many Italian regions. It is an ancient peasant dish, simple and nutritiouswhich has ..

• Morels: how to cook these delicious mushrooms – Italian cuisine ..

  Risotto with mushrooms is always a good idea, whatever the variety of mushrooms used in the recipe undefined undefinedMorel cream with creamThis is a condiment that you can use both ..