Tag: JRE

JRE Italia and San Patrignano together with 12 dinners – Italian Cuisine

The world JRE Italy, the Association that brings together the best young Italian restaurateurs, meets that of Community of San Patrignano, committed to helping girls and boys with addiction problems. Sanpa's well-known community that has grown so fast since its birth 40 years ago. Right around a table. And it is no coincidence that the young and talented chefs of JRE Italia, our local section of the historic Jeunes Restaurateurs d’Europe association, gather in an annual congress hosted by San Patrignano.

One dinner a month

From January 2020 the project will start "TOGETHER – JRE for San Patrignano": 12 JRE chefs for as many dinners in their respective rooms, the proceeds of which will be used for the daily management of the San Patrignano Community. One dinner every last week of the month, during which the chefs involved will offer a special menu and will provide the restaurant, their time and their skills.

Last but not least, the initiative involves the participation of at least one boy from the community, who will tell his story, proven proof of how food and land can help return to life and teach how the kitchen can become half of culture, union and awareness.

Human lives and vines for wine

The interest of the food and wine world for this recovering community, which has become iconic all over the world, is not surprising. Sanpa has long been combining its name with important projects concerning the culture of food and the earth.

Among the many activities born under the aegis of San Patrignano it must be mentioned dutifully Lives, a historic farmhouse and restaurant set in a bright building overlooking the Adriatic. So much so that by now Vite, nomen omen that takes up the vine plant, but also the human lives that involves the project, has become a place for training internships with realities that move within the sphere of "social food".

Good products from the earth

Without neglecting all the food and wine produced by the Community that produces delicious things autonomously, from wine to oil, from cheeses to meats and cured meats, to bread and baked goods, to honeys.

A story of social and entrepreneurial success, punctuated by the entry of the Morattis who have opened to this reality the doors of the big industry and the world that counts, which makes San Patrignano a sui generis community. Enough to sign a haute cuisine project in collaboration with JRE Italia.

Good food

Other associations that belong to Sanpa revolve around good food: in fact many Italian and foreign realities find their place here, which, through the production of food, help children to leave behind stories of marginalization.

Among the foreign associations, in addition to those already known from Colombia, Laos, Mexico, Afghanistan and Thailand, there are two Israeli, the Shekulo Tov, which produces candy and sweets, and the Cremisan winery, an integration project in Palestinian land which, in collaboration with oenologist Riccardo Cotarella, produces wines.

A bit of a social enterprise and a bit of a big family

We read on the website that "San Patrignano is a home, a large family that for 40 years has been offering help to young people with drug addiction problems. Founded by Vincenzo Muccioli in 1978, since then it has welcomed over 26,000 people by giving them a home, health and legal assistance, the opportunity to study and learn a profession, to change their lives and fully re-enter society. All free of charge, without charges for the State or for families.

Of the funds needed to manage San Patrignano, half comes from the proceeds realized through San Patrignano goods and services. The rest comes from private donors or companies that believe in the social value of the center ". In short, the recovery model passes through an educational path and Sanpa can be considered a model of social enterprise. The problem then is to leave for these guys, but that's another story. And often it is not even said that they go away.

Personal growth

"This collaboration represents for us JRE not only the opportunity to provide concrete support for such an important reality, which every day carries on this difficult mission – he explains Luca Marchini, president of JRE Italia – but also an opportunity for personal growth. Knowing the Community of San Patrignano, having the chance to see and experience a world up close ".

"The friendship that links us to the Jeunes Restaurateur is a long-standing one," he said Roberto Bezzi, President of the San Patrignano Community – They were the first to enter the community kitchen where together we discovered we belonged to similar values. San Patrignano was born around the table ”. And we must not forget it.

Emanuela Di Pasqua,
December 2019

DISCOVER THE COOKING COURSES SALT & PEPE

JRE in San Patrignano launches projects for the future – Italian Cuisine

They are the young and talented chefs, those of JRS Italy, local phalanx of the historic association Jeunes Restaurateurs d’Europe, which has 88 members in our country, headed by Chef Luca Marchini. You can meet them month after month on Sale & Pepe. And every year they get together in congress, congress that this year was hosted by Community of San Patrignano.

It was not just an event, just a moment, but a beginning. The Congress was an opportunity to get in touch with a complex reality, to learn about routes, activities and visit the different structures. Why JRE Italia will work with the Community in a perspective of growth and education: the boys will have the possibility to carry out dining and kitchen internships in JRE restaurants, with a recruitment perspective; in addition, the chefs will provide their culinary art to organize dinners and charity evenings within San Patrignano, but also in their respective premises.

The "San Patrignano boys" were immediately involved: some of them were involved in the catering and dining studios, thus supporting the chefs Silvio Battistoni, Fabiana Download, Vinod Sookar and Manfred Kofler in the organization of the classical Gala dinner with which the Congress closes.

As every year the young representatives of the other Italian cuisine have shared successes and projects. Which are not few. Starting from the Florentine one, where the Chefs took to the field playing on the national passion for football and good food, to bring a message of conviviality and respect for the adversary: since the beginning of the championship the JREs have started at the stove at the Franchi stadium in Florence to honor the host team.

And then: it will go on # Tavola25, the initiative that JRE Italia has dedicated to young people in the 18/25 age group, in collaboration with Marchesi Antinori: to offer a menu three courses, accompanied by three glasses of Antinori wine, at 25 euros for Under 25 youth. The sold out recorded as early as the first week, and the continuous requests, led the Association to decide on extend the deadline initiative.

The training project continues with the Stresa School, hotel institute with the lessons of the JRE chefs and the "Discover talent" which includes two winners, one in the dining room and one in the kitchen, who has the 6-month internship award in a restaurant of their choice JRE

2018 was also "When Food meets Fashion", three days of cooking shows, tastings and fashion, organized by La Rinascente to find a point of contact between the great kitchen and the world of fashion.

The congress at San Patrignano, which took place last March 18, also represented the official moment in which unveil the names of the chefs who joined the Association: Simone Nardoni – Essenza Restaurant, Terracina (LT), 31 years old; Giorgio Bartolucci – Eurossola Restaurant, Domodossola (NO), 39 years old; Cesare Grandi – Ristorante La Limonaia, Turin, 30 years old; Federico Beretta – Restaurant Feel, Como, 35 years old.

"The JRE family is growing – stressed the president Luca Marchini – He is doing it with people, with the will and with the projects he carries on. I speak of common values, visions and intentions that are reconfirmed year after year as our commitment is reconfirmed. We arrived at the 26th Congress, the mirror of a time that has led us to be what we represent today and in which we believe: the passion for the world of cooking, hospitality, awareness, gastronomic and cultural experience ".

Aurora Quinto
April 2019
Photo credits: Stefano Caffarri and Nicola Boi

DISCOVER THE COOKING COURSES OF SALT & PEPE

JRE Italia 2019 Congress at the San Patrignano Community of Rimini – Italian Cuisine

Young chefs in San Patrignano for a moment of meeting, dialogue and sharing

On March 18, 2019, the 26th was held at the Community of San Patrignano National JRE Italy Congress: the association, which brings together the youngest and most representative haute cuisine chefs in our country, has chosen the Rimini recovery community to hold the annual congress with which to take stock of past and future projects and bring together the own members in an atmosphere of exchange and sharing.

The Manufacturers' Association

Let's give some numbers. Founded in the 1970s in France, the association of Jeunes Restaurateurs has over 350 member restaurants (including 165 Michelin stars) in 15 countries (which Serbia will soon join). In Italy there are 88 member chefs, including 4 new entries this year, or Simone Nardoni (Essence in Terracina), Giorgio Bertolucci (Eurossola of Domodossola), Cesare Grandi (La Limonaia in Turin) e Federico Beretta (Feel of Como). On the stage of the congress the initiatives of the association were presented last year. One of the most interesting ones is definitely # Tavola25. The under 25s have the opportunity to dine, with three dishes and three glasses of Antinori wine, for 25 euros in participating restaurants: the success was such that the initiative was extended, showing that it is possible to approach another type of audience, with less economic possibilities and maybe more distrust (not to say fear) of high catering.

JRE and San Patrignano

Among the future initiatives, on the other hand, the one that will see the Italian JREs collaborating with San Patrignano is certainly worth mentioning. The young people leaving the Community will have the opportunity to do room and kitchen internships in JRE restaurants, where charity dinners will be organized. And San Patrignano itself will host many other events signed by JRE. "We are happy to gather in this magical place of solidarity," he says from the stage Ernesto Iaccarino, former president of JRE Europe.

Dinner

The congress ended with a gala dinner organized inside the San Patrignano canteen. The evening started with the Cardamom marinated beef with sweet and sour vegetables di Silvio Battistoni, continuing with the sensational Half paccheri with friarielli, anchovies and almonds of Fabiana Download and the Cappeal of the priest on smoked sweet potato puree of Vinood Sookar, to finish with the interpreation of apple strudel with non-alcoholic eggnog mousse by Manfred Kofler. To help them, both in the dining room and in the kitchen, the children of the community. To demonstrate from the beginning that the collaboration will not remain on paper. "We will welcome them all" smiles President JRE Italy Luca Marchini. Marcello Trentini echoes it, addressing the boys directly: "You are the force!".