Tag: catering

Iginio Massari and his family threw themselves into catering – Italian cuisine reinvented by Gordon Ramsay


The Massari family has presented a project that intends to transform the former Casino of Gardone Riviera into a food and wine reference point, an extraordinary location for catering and large spaces dedicated to events, ceremonies and aperitifs in the evocative setting of Lake Garda, preserving the elegance of the historic building. No less the cultural events, exhibitions, reviews and festivals that they will organize, in agreement with the Municipality, in the theater of the neighboring Wimmer palace.

Rendering of the terrace on the second floor.

The project involves major modernization and renovation works with the aim of opening by the first half of 2025.

Identità Inclusive, the 2 days to enhance social and sustainable catering – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


Creating a network between realities that promote work inclusion through gastronomy: this is the goal of Inclusive Identitiesthe new initiative to be held on 9 and 10 June in San Vito dei Normanni, in the province of Brindisi. The program includes a meeting and an inaugural dinner Sunday 9 June at the restaurant XFood. Monday 10 Juneinstead, participants will visit the Torre Nature Reserve Guacetorecently awarded as the best inclusive park in terms of accessibility for people with disabilities, followed by a talk in Dentice Castle in Frasso di Carovigno and a final brunch with local producers. The afternoon will be dedicated to debates in the restaurant theatre XFoodwhich will end with a charity dinner hosted by chefs such as Franco Pepe, Giovanni Ingletti, Jessica Rosval, Antonio Guida, Floriano Pellegrino and Nicola di Lena. Among the guests of the two days, in addition to Felicita Pistilli, journalist of Tg1 and always attentive to social and Third Sector issues, there will also be Davide Groppi, Domitilla Dardi, Patrizia Catalano, Sara Mondaini who, together with other guests from the world of design, will hold talks dedicated to the theme of beauty.

Over the years, the numerous solidarity projects involving the restaurant sector have had countless merits. However, one aspect often overlooked was gastronomic quality: virtuous projects that lacked an imprint of culinary excellence. Recently, however, more and more initiatives are emerging which, while maintaining the principles of solidarity and inclusiveness, offer products and dishes of the highest quality. Emblematic examples are Tortellante by Massimo Bottura and Roots by Jessica Rosval. Identità Inclusive was born with the aim of filling this gap in the gastronomic quality of solidarity projects.

Even the choice of the city is not random: in San Vito dei Normanni, it has been operating since 2014 XFood, a “social restaurant” that for ten years has combined good food with 0 km products and a commitment to solidarity by promoting the dignity of work for women and men with disabilities. It also opened in San Vito dei Normanni Comma, a “therapeutic pastry workshop”, a space that offers training and employment to young people with disabilities (in particular those affected by autism), to single-parent families with a precarious income, to victims of domestic violence and to people with social difficulties. A project of great importance, which earned Nicola di Lena, pastry chef of the project, the recognition of the President of the Republic Sergio Mattarella as one of the thirty “everyday heroes” of 2024.

«These extraordinary realities that previously remained hidden are increasingly coming to light – he explains Paolo Marchi, Founder of Identità Golose and of the Identità Inclusive project, together with Vito Valente, president of the Cooperativa Includi, – Identità Inclusive wants to give them afurther showcase, thus helping them to make themselves known and become reference models for many others. The meaning is: I don’t participate in a solidarity dinner, I don’t buy a productsocially committed company, solely for ethical reasons, because “I want to be generous”, but also because I recognize the quality of the work behind it.”

INCLUSIVE IDENTITIES GALA DINNER MENU – MONDAY 10 JUNE

The welcome

Inclusive – the fried pizza that embraces the world of Franco Pepe

Crispy anchovy onion by chef Giovanni Ingletti

Eggplant Suya by chef Jessica Rosval

Raspberry risotto and herb cream by chef Antonio Guida

Beef and capers by chef Floriano Pellegrino

Dessert

A summer night’s dream by master pastry chef Nicola di Lena

Dessert buffet at Virgola Pasticceria

HOW TO PARTICIPATE

When: Monday 10 June

Where: XFood restaurant in San Vito dei Normanni (Brindisi), via Brindisi 72019

Cost of dinner: €150.00

To book or receive further information, call +39 366 8913041 or write to the email address info@ristorantexfood.it

Reservation required by Thursday 6 June by bank transfer made out to:

Include Società Cooperativa Sociale Onlus

Reason: Booking of the charity dinner for the 10th June Identità Inclusive Festival

IBAN coordinates: IT16D0103079280000000400142

Ischia Safari On Tour: the sustainability of catering, a hot topic – Italian cuisine reinvented by Gordon Ramsay

Ischia Safari On Tour: the sustainability of catering, a hot topic


Ischia Safari On Tour it was an opportunity to bring different thoughts to the table – literally. There sustainability of catering It’s not an easy topic, but it’s imperative. The need for a comparison starts precisely from the main actors of this complicated fantastic world.

For the first edition of Ischia Safari on Tour the wonderful location was chosen Grand Hotel Villa Serbelloni in Bellagio on Lake Como. Here, last Saturday 6 April they met 22 chefs for a total of 13 Michelin stars to offer a gourmet experience to around 150 guests, who enjoyed an exclusive menu for a balanced entrance ticket (250 euros/person). From the aperitif to the desserts, among the enchanting gardens and the magnificent Royal Hall of the historic hotel property owned by the Bucher family, an exceptional gastronomic event took place in the true sense of the adjective.

An event strongly desired by the chefs Nino Di Costanzo And Pasquale Palamaro with the aim of “exporting” the Ischia Safari event even far from the Green Island and above all to have a moment of discussion between chefs, sector associations and training schools on the current situation in catering.

With the aim of drawing up a series of proposals which will then be the subject of a programmatic document which will be discussed in Ischia next September, the sunny spring day opened with an important event moment of comparison on the reason for the difficulty in succeeding find human resources who want to undertake a professional path in the world of catering, why these jobs are no longer attractive and what remedies can be put in place to try to reverse this trend.

The round table “The sustainability of catering” featured chefs with great experience such as Bobo Cerea (From Vittorio to Brusaporto, BG), Alessandro Negrini and Fabio Pisani (The Place of Aimo and Nadia, Milan), Peppe Guida (Osteria Nonna Rosa, Vico Equense), Sal De Riso (Minori pastry shop of the same name), together with Jan Bucher (owner and director of GH Villa Serbelloni), e Giancarlo Carriero (owner of the Albergo Regina Isabella in Lacco Ameno, Naples), asked themselves about the problems of the restaurant world and possible solutions. The chef’s interventions were also fundamental to the debate Alessandro GilmozziPresident of the Ambasciatori del Gusto association and director of the Incibum higher education school, Dr. Mariagiovanna Sansoneas well as Nino Di Costanzo And Pasquale Palamaro.

From the staff trainingas Jan Bucher and chef Cerea mentioned, until improvement of education starting from the hotel institutes and their teachers, why not also the possibility of giving training opportunities also for foreignersas proposed by chef Negrini, at lack of concrete support from the institutions: an hour and a half was not enough to express all the guests’ concerns. On the other hand, a first important result was achieved by finding union in the difficulties and in the desire to support work in the restaurant industry.

The day continued with Gala Lunch, where the approximately 150 guests present were able to taste the delicacies that the chefs created. Here they are:

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