Tag: charity

Inclusive Identities, to discover the world we would like to live in – Italian cuisine reinvented by Gordon Ramsay

Inclusive Identities, to discover the world we would like to live in

It is called Identità Inclusive because no other name could have immediately clarified the concept: «Identità Golose, too well known not to use it at all, would have been generic. Adding something that alluded to “social catering” would not have had the same immediacy as “inclusive”. Paolo Marchi – creator and founder, in 2004, of the first, famous annual Italian congress dedicated to international haute cuisine – has just launched the new project with Vito Valenteamong the promoters of XFood restaurant at the ExFadda urban laboratory in San Vito dei Normanni, in the province of Brindisi. An inclusive restaurant, precisely, because it has been giving for exactly ten years regular employment for girls and boys with cognitive disabilities. To which the Virgola therapeutic pastry shopnot far away, where he led the excellent brigade to which others would not have given any chance it is nothing less than Nicola Di Lena, former pastry chef at the Seta** restaurant at the Mandarin Oriental in Milan. It was he who, last summer, recommended XFood to Paolo Marchi, on holiday near Leuca, who in August finally faced the 140 km distance to dine “in the excellent restaurant”, where the chef Giovanni Ingletti enhances local excellence in menus mainly based on fish based on seasonality. And where the idea of ​​Identità Inclusive was born from the meeting with Vito Valente, which concerns good cuisine because «if I go to a place that employs disabled people and I eat badly, I clear my conscience once and never go back adds Marchi. And so not only does the project fail in the long run, but it also lacks respect for those who invest passion and effort in it every day. Especially if that effort is already burdened by the limits imposed by disability.

Maximum examples of inclusion

To best summarize the concept, during the first edition of the event – on 9 and 10 June – it was Dario Siciliano, disability guarantor of San Vito dei Normanni, who during the meeting with the local authorities in the magnificent Castello Dentice di Frasso in nearby Carovigno, said “simply” this: «When the Virgola pastry shop opened in the village, all my friends they recommended going there because the desserts were delicious. Nobody explained to me that disabled kids also worked there. Here you are, this for me is the greatest example of inclusiveness. And it’s the common thread of two incredible days, from the first informal dinner on the XFood terrace to the final one which involved internationally renowned chefs. While in the adjacent theater of ExFadda – a disused wine factory transformed into a space for social aggregation and innovation – the protagonists of small, large stories of love and respect finally spoke out: that of Giovanni Primiceriofor example, which has just launched the workshop for autistic children in Ostuni Orecchiette-The pasta I would like, gluten free and with purified sea water, without added salt. You hate Davide Macchifather of Carlo, who founded thePappalunga bio-inclusive farm: the products grown by young people with cognitive disabilities are already in the kitchens of starred chefs, and will soon also arrive on Cortilia. And again: the award-winning pizza chef from Campania Franco Pepe he recounted his past experience as a support teacher in difficult neighborhoods, in “schools that were not suitable for at-risk kids, or for anyone else.” This is why you left almost immediately and founded it pepper in grains in Caiazzo, in the province of Caserta, «involving 7 of them, who have now become 50. An attitude shared, in Lecce, by the chef Floriano Pellegrino of the two-starred Bros’, which across the Bros Rugby Club engages young people from the Apulian suburbs with the aim of involving them in the Italian and international professional scene. He was also there at the first edition of Identità Inclusive Antonio Guidachef of the Seta** restaurant at the aforementioned Mandarin Oriental in Milan, but above all father of Viola, suffering from a very rare cognitive disorder: every month, he opens the doors of his house together with his wife Luciana for a special lunch, the proceeds of which he claims The small houses, a new center in Milan for autistic children, managed by the non-profit organization L’abilità. «I have a disabled daughter, and for me everything I’m listening to today is wonderful, she commented, and then underlined the crucial importance of donations: «They must be constant. Better a little regularly than a lot at once, to guarantee continuity for the associations.” However, his friend and colleague was not there Massimo Bottura, who in the same days addressed these very issues at the UN, and who, following the diagnosis of autism of his son Charlie, created the well-known Tortellante training center in Modena. But his Casa Maria Luigia he was still present thanks to Jessica Rosvalchef of the Al Gatto Verde restaurant and co-founder of Roots, intended for the professional inclusion of immigrant women. “The conversations are changing,” she told us. And after the two days of San Vito dei Normanni, we are convinced of this. «Now that we have finally met, let’s stay in touch, talk to each other, network, concluded Paolo Mancinelli of the Trattoria de Gli Amici, in Rome Trastevere, which belongs to the community of Sant’Egidio and employs staff with disabilities. And this is precisely the objective of Identità Inclusive, through a website and possibly a double annual event, one of which is in northern Italy.

Respect for beauty

And finally we talked about beauty. Because giving dignity to work, especially in this field, also means valuing it in hospitality. As the designer did Sara Mondaini with the XFood restaurant – his project was nominated for the Golden Compass in 2015 – designed to «make people feel at home and invite conviviality. Through, for example, «a very long table created by placing extensions of old tables side by side, where we can all dine together. Since not everyone is always ready to break down their barriers towards others, she made sure that the individual extensions could be removed, thus obtaining divided tables. “I would have been sorry, but in ten years no one has ever asked.” And it is precisely on this table that we participated in the final charity dinner, enjoying in order: the Fried pizza which embraces the world of Franco Pepe; there Crispy anchovy onion salad by Giovanni Ingletti; there Eggplant Suya by Jessica Rosval; The Raspberry risotto and herb cream by Antonio Guida; The Beef and capers by Floriano Pellegrino; The A summer night’s dream by Nicola di Lena. The room was full, the pace was fast-paced, there wasn’t even a small, more than understandable, flaw in the service. «We always tend to underline the limitations of disabled people, never their potential, he maintains Vito Valente. «Instead they all have, truly, a lot to give. We also had proof of this behind the scenes, and it was an honor to witness their incredible professionalism.

Buonissimi 2024, the charity dinner in Salerno – Italian cuisine reinvented by Gordon Ramsay

Also the President of Marina di Arechi, Agostino Gallozzi, confirmed his enthusiasm for the noble cause: «Buonissimi is a high profile event, well organized and aimed at a very important cause. We trust that the sea and the special atmosphere of our Gulf overlooking the Amalfi Coast will be the special ingredient of an evening characterized by very high food and wine quality, encouraging membership and raising funds for scientific research on pediatric tumors.”

The evening will end with a show hosted by Pippo Pelo and Adriana Petrowith the participation of Rossella Erra, the Quisisona Superband and DJ Max Correnti.

We thank all the supporters of Buonissimi who you can view at the following link

For further information on the event and how to participate, visit the OPEN OdV Association website or contact us via email or telephone.

Buonissimi 2024: complete list of participants

10diego Vitagliano – Diego Vitagliano
50 sandwich – Ciro Salvo
Crazy water – Gennaro Marciante
Adelì – Stefano De SantisA
Agriovo with Konnubio – Kateryna Gryniukh
Agriturismo Corbella Cicerale – Giovanna Voria
At the convent – Gaetano Torrente
Alex Lo Stocco – Alex Lo Stocco
Menaica Anchovies – Donatella Marino
Alimont Gastroproscutteria – Vittorio Carnevale
Altamura – Geppino Croce
I love Restaurant – Luigi Petraglia
Antica Friggitoria Masardona – Antonio Pintauro
Antica Salumeria Malinconico since 1890 – Alessio Malinconico
Apeppino Street Food – Angioletto Tramontano
Aquadulcis – Vincenzo Cucolo
Aria – Paolo Barrale
Owner – Andrea Falcone
Aroma – Fabio Sangiovanni
Bad Bros – Raffaele Pappalardo
Barabocchio – Max Pugliese
Bertie’s Bistrot – Valentino Buonincontri
Bifulco Goodness since 1947 – Antonio Cataldi
Bistrot Di Pescheria – Marco Scognamiglio
Blend 75 – Luigi Scala
Bluh Furore of the Furore Inn hotel – Vincenzo Russo
Bluu the sea inside – Angelo Borghese
BorgOtto – Pizza with Ancient Grains – Ottavio Tambasco
Cantina Verace – Anna Paola Capasso
Cantina Verace – Fabio Gallo
Caracol – Angelo Carannante
Carlo Sammarco Pizzeria 2.0 – Carlo Sammarco
Caruso – A Belmond Hotel – Armando Aristarco
Caruso – Grand Hotel Vesuvio – Emanuele Petrosino
House of Three Laces – Gabriele Martinelli
Grandfather’s House 13 – Gioacchino Attianese
Casa Federici – Francesco Cerrato
Casale Dei Mascioni – Angelo Borrelli
Casamare – Vincenzo Pepe
Casamare cocktails – Emanuele Apicella
Altamangiuria dairy
Morese Dairy – Paolo Amato
Morese Dairy – Giuseppe Morese
Fifty Italian spirit – Alfonso Califano
Fifty Italian spirit – Ingordo
Coeval – Marcello Sabatino
Colmare Restaurant – Giuseppe Aversano
Holy Spirit Courtyard – Giuseppe Torrisi
Crucifix – Marco Baglieri
Crüb – Alessandro Pizzo
Daniele Gourmet – Giuseppe Maglione
Del Golfo – Raffaele De Martino and Antonio Siani
Deposit0 Eatery – Pasquale Palladino
Dimora Nannina – Gianpaolo Zoccola
Domenico Fioretti Master Baker
Don Antonio 1970 – Fabio Di Giovanni
Falalella – Tommaso Morone
Farinati Pizza And More – Renato Ruggiero
Filippo La Mantia – Host and Chef
Torretta oil mill – Maria Provenza
Funicchito Works of Cilento – Pasquale Longobardi
Gelateria Crivella – Enzo Crivella
Gelateria Di Matteo – Raffaele Del Verme
Gerani – Giovanni Sorrentino
Joy of Earth Cuisine – Anna Pia Daniele
The Espositos – Marco D’elia
Wisteria of the Santa Caterina hotel – Peppe Stanzione
Drop – Marcello Napoletano
Grimaldi Hazelnuts & Co – Adolfo Grimaldi
Hydra – Adriano Dentoni Litta
Helga’s leavened products – Helga Liberto
The Bikini – Giulio Coppola
The hole – Peppe Aversa
The Capodorso Lighthouse – Salvatore Pacifico
The Barn – Lugi Di Cecca
The pan flute – Lorenzo Montoro
The glutton – Maria Rina
The Gozzo – Bruno Aversa
The Gluten Free World – Francesco Fezza
The Poppy – Benedetta Somma
The Poppy – Fabio Pesticcio
The Prince – Gian Marco Carli
The Hedgehog – Vincenzo Tedeschi
Italian true
Joca Restaurant – Gianluca D’agostino
The Pizza Workshop – Mario Severino
The Osteria re Baccalà – Francesco Esposito
La Bufalara by Vincenzo Barlotti
La Bussola – Yacht Club Marina Di Stabia – Carlo Verde
The House of Parmesan – Raffaele Bottiglieri
The Court of the Gods – Palazzo Acampora – Giovanni Romano and Vincenzo Guarino
The Pantry of San Salvatore – Vera Donnabella
Polichetti’s Pizza – Antonio Polichetti
The Sponda of the Hotel Syrenuse Positano – Gennaro Russo
The Terrasse of the Gran Hotel Royal Sorrento – Giacomo De Simone
The Saracen Tower – Gennaro Esposito
The Gypsy – Salvatore Seccia
Folklore Workshop – Francesco Manna
Wool mill – Renato Salvatore
Woolen mill in the Marina
Laqua Countryside – Cannavacciuolo Group – Nicola Somma
Sorrento Dairy
Irpine Meats – Mauro Laurino
The Grotticelle – Angelo Rumolo
Le Parule – Giuseppe Pignalosa
Letiè Gusto Itinerante – Francesco Pagano
Letter 32
Li Galli – Antonio Mezzanino and Domenico Langella
Limu – Nino Ferreri
Locanda Le Tre Sorelle – Franca Feola
Loreto Scarpa Butcher’s shop – Gianluigi Scarpa
Luname – Alessandro Memoli
Màdia – Francesco Miranda
Magnofood – Mauro Magno
Maida – Franco Vastola
Malafronte – Massimiliano Malafronte
Manuelina Focacceria Bistrot – Cesare Carbone
Mediterranean Olives – Antonio Mollo
Best Pastry Shop 1927
Mon Bistrot – Michele Serafino
Mont Blank – Raffaele Della Rocca
Mood Steakhouse – Giovanni Mellone
Urban Mill – Piero Robertiello
Nunú Café Patisserie – Giovanna Di Napoli
Oasis – Michelina Fischetti
Obliato Pastry Boutique – Nicola Obliato
Osteria Arbustico – Cristian Torsiello
Osteria Casale Ferrovia – Maria Lanzillotti
Otoro Ishi Nola – Vincenzo Ruggiero
Palazzo Petrucci – Lino Scarallo
Citro Bakery (Gluten Free) – Mariella Citro
Panicoteca 141 – Maurizio Grasso
Aliberti Pastry Shop – Marco Aliberti
Arienzo Gluten Free Pastry Shop – Francesca Arienzo
Baunilha Pastry Shop – Stefania Fasano
Biagio Martinelli Pastry Shop – Biagio Martinelli
Capparelli Pastry Shop – Salvatore Capparelli
Celestina Pastry Shop – Nancy Sannino
Contemporary Pastry – Marco Cesare Merola
D’elia Pastry Shop – Domenico Manfredi
De Vivo Pastry Shop – Alfonso Schiavone
Patisserie Di Dato – Gerardo Di Dato
Gabbiano Pastry Shop – Dulcis In Pompeii – Salvatore Gabbiano
Mamma Grazia Pastry Shop – Pasquale Bevilacqua
Minichini Pastry Shop – Francesco Minichini
Pansa Pastry Shop – Andrea E Nicola Pansa
Mademoiselle Charlotte pastry shop – Graziano Notarnicola
Pepe Mastrodolciere pastry shop – Giuseppe Pepe
Pepe Mastrodolciere pastry shop – Giovanni Russo
Pastry chef Poppella – Ciro Poppella
Pastry shops Romolo – Remo Mazza
Sirica Pastry Shop – Sabatino Sirica
Stella Pastry Shop – Stella Ricci
Swiss pastry shop – Daniela Cuofano
Tirrena Pastry Shop – Federico Tagliaferri
Tizzano Pastry Shop Since 1960 – Loredana Tizzano
Vignola Pastry Shop – Raffaele Vignola
Pastry shop Vincenzo Bellavia – Antonio Bellavia
Whippy Pastry Shop – Salvatore Di Prisco
Fish shop – Luigi Iapigio
Pizzart – Vito De Vita
Pizzeria Da Lionello – Salvatore Lionello
Pizzeria Giagiu’ – Ciro Pecoraro
Pizzeria Gino Sorbillo – Gino Sorbillo
Pizzeria Mo Veng’ – Vito Chiumento
Pizzeria Errico Porzio – Errico Porzio
President – Paolo Gramaglia
Punto Nave – Simone Testa
Putea – Vincenzo Manzo
Raf Bonetta Pizzeria – Raf Bonetta
Raffinato’s – Ciro Raffinato
Kings Saints and Lions – Louis Solomon
Rear – Salvatore Iazzetta
Rossellinis – Palazzo Avino – Giovanni Vanacore
Salumificio Gioi – Raffaello Palladino
San Pietro Bistrot del Mare – Domenico Bianco
Sciue’ The Vesuvian sandwich – Giuseppe De Luca
Semprinporto – Olly Auletta
Shalai – Giuseppe Santoro
Stories of Bread – De Simone Paolo
Susceptible – Mario Quarta
Susceptible cocktail – Enrico Morinelli
Mermaid’s Lair – Raffaela Gorga
Estia Tavern – Francesco Sposito
Tenuta Principe Mazzacane – Annacarla Tredici
Mainland – Alessandro Avossa
Bosquet Terrace – Antonino Montefusco
Calabritto Terrace – Salvatore Gatto
The Black Monday Speakeasy – Bruno Danilo
Tufò – Gourmet Trattoria – Giovanni Barone
Veritas – Marco Caputi
Vesuvius Magma Gin
Alley of the Snow – Marco Laudato
Villa Tony – Aniello Somma
Vitantonio Lombardo Restaurant – Vitantonio Lombardo
Volta del Fuenti – Michele De Blasio
Wip Burger & Pizza – Domenico Fortino
Zest – Domenico Iavarone
Uncle Savino Quality – Giacomo Somma


Water Mood
Fravort beer
Officine Alchemiche Craft Brewery
1861 Gin
Vesuvius Magma Gin
23 rows
Drink Gold
Bello winery
Botti cellar
De Beaurmont winery
Cellar of Life
Cellar Dell’Angelo
San Benvenuto winery
March Cellars
White Houses
De Conciliis winemakers
Eliseo Santoro
Pagano family
Ditch of the Angels
The Satoli
Laura de Vito
The Raito Vineyards
Red Moon
Martucciello agency
Masseria Murata
My Wines
Mila Vuolo
Molettieri Antonio
Perrella Collection
Ricci Curbastro
Rossella Cicalese
Saint Savior
Time of Zoe
Cobellis estate
Macellaro estate
Tenuta San Giovanni
Vigne Guadagno

From PizzAut to Tortellante, Monza becomes MonzAut: program – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

The connection between food and music is served by Nicola Fasani, the legendary bassist Phaso: «It will be a day of great music presented without great pomp, but with a lot of substance. Imagine a nice parallel, let’s say grandma’s tagliatelle on stagemade the old fashioned way with healthy, genuine ingredients, played with passion by kids who still believe in their product, in their music and in the story they are trying to write.”

From PizzAut to Tortellante passing through SbrisolAut, the children of the 11 associations involved will be an active part of two days dedicated to celebration, music, information, but above all fun and good food. Here’s what will happen in detail.

The MonzAut program, 25 – 26 May 2024

May 25th

The day of May 25th takes the title of MONZAUT and is organized in collaboration with the Municipality of Monza and PizzAUT: theentry is free.

From 5.00pm to 7.00pm in Arengario Square personalities and associations will alternate on stage for a talk show dedicated to Autism and Autonomy, with the contribution of sector experts for a deeper understanding of the needs of people with disabilities and their families. Moderated by Elisabetta Soglio, journalist and co-author of the book It is forbidden to trample on dreams with Nico Acampora.

From 7.00pm to 9.00pm musical entertainment byFacciaVista Associationwhich follows a musical DJ set workshop for children with autism.

In the square it will be possible to dine thanks to the “Aut format” food trucks, here they are 11 associations involved for food & beverage:

From 9.00 pm to 11.00 pm The associations will once again alternate on stage for a one-of-a-kind evening of entertainment.

May 26th

The May 26th returns for the third edition The Concertozzo which this year is held for the first time at the U-Power Stadium – thanks to the collaboration of the Municipality of Monza, AC Monza and PIZZAUT – becoming The Concertozzo at the Stadiozzo.

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