Tag: project

PizzAut getting bigger and bigger: the 2024 project – Italian cuisine reinvented by Gordon Ramsay

PizzAut it is a unique project in Italy. Nicola Acampora, who founded it, is unique, the guys who work thanks to him are unique, and the support encountered along the way from Bosch Italia is unique, totally conquered by the energy that animates the entire team. Because of this, Bosch Italywhich has always been engaged in social responsibility activities, dedicated to breaking down prejudices and promoting inclusion, has decided to continue the path begun with PizzAut in 2022, with a new #LikeABosch Pizza, to support the new PizzAut project, the new fleet of food trucks.

What is PizzAut

PizzAut is one Onlus dedicated to the employability of autistic people: a group of dreamers, as they define themselves, who are committed to building a human and social future for people who suffer from autism, more or less severe. Pizza is at the center of the project, the kids are trained and employed in the two restaurants opened in Lombardy, in Cassina De’ Pecchi and Monza. Above all, they are placed in a social and working context, which however has the warmth of a family: in this way, they can escape the isolation to which they are often forced. Many of them, in fact, live exclusively at home with their families or in dedicated structures. It happens, in pizzerias, that we see people transformed who were previously closed in on themselves, thanks to the love with which they are welcomed, valued and encouraged even in relationships with people who are not from their very close family circle. The commitment of the founder Nico Acampora is daily, not only in the two clubs, with the kids: his work is almost a “mission” once to raise everyone’s awareness, to create a new collective consciousness, more aware and more inclusive, with a series of different initiatives, the most intense of which is aimed at schools hosted in pizzerias, where Nico and his boys talk to schoolchildren at the table. Success is guaranteed: we were able to personally experience, over lunch at the pizzeria, how captivating Nico can be, and how sweet and enthusiastic his kids are.

Bosch and Pizza #LikeABosch

The support of Bosh Italia was fundamental for the opening of the second restaurant, inaugurated last April and today already everything booked until January: in fact, the Pizza #LikeABosh initiative was born in December 2022: for every #LikeABosh pizza ordered and paid for at PizzAt, Bosch doubled the proceeds, donating it to the non-profit organization. This year the initiative returns for the entire Christmas period: the special pizza #LikeABosch is called GourmAut, and aims to support the new PizzAut project dedicated to the fleet of food trucks, which Acampora wants to multiply until it reaches all the provinces of Italy. Five autistic kids per truck would find a new job and bring this extraordinary project across the country. The GourmAut pizza, in a limited edition, has excellent ingredients from the Italian tradition to symbolize the journey between the different provinces where the PizzAut food trucks will arrive. From Parma ham to Apulian burrata, from Sicilian cherry tomatoes to Taggiasca olives from Western Liguria, on a bed of rocket.

“PizzAutObus is the most inclusive food truck that exists in the Known Galaxy!” – said Nico Acampora. “Born to take PizzAut and our kids around the squares, food trucks have become the symbol of our resilience during the pandemic but, above all, what has allowed us to bring pizzas stuffed with dignity, inclusion and love to people’s homes . My dream is to expand the PizzAutObus fleet, one for each Italian province, to train and employ 500 young autistic children throughout Italy, through the involvement of non-profit organizations in the area. To nurture inclusion, everywhere.”

Let’s support the dream and wait for the PizzAutoBus!

the new project "Taste the Future" – Italian Cuisine

The most prestigious exponents of Italian catering, interviewed by Paolo Vizzari, tell their stories on the digital channels of Santa Margherita Gruppo Vinicolo. And they reveal what tomorrow's catering will be like

One of the slogans of Santa Margherita Gruppo Vinicolo is "Taste explorers". A phrase that fits perfectly to the company founded in 1935 by Gaetano Marzotto, who in 85 years of life now has ten estates in the most suitable areas of Italian winemaking, keeping the identity of the territories intact and making a a large audience of enthusiasts, the truest and most elegant expression of local wines, with prestigious brands such as Santa Margherita in Veneto, Ca 'Maiol in Lombardy, Kettmeir in South Tyrol, Lamole di Lamole in Tuscany and Cantina Mesa in Sardinia. Great brands that are also great ambassadors of Italy in the world, according to the same philosophy that has guided our magazine since 1929 and which led us to propose to Unesco the candidacy of the Italian gastronomic tradition as a World Heritage Site.

One for all, all for one

The reputation of the Santa Margherita Gruppo Vinicolo brands has grown over time also thanks to the fact that the wines appear in the menus of the most prestigious restaurants, alongside dishes created by chefs who over time have become friends, as well as loyal customers. It was therefore natural that during the difficult months we are experiencing, the company decided to show its closeness to the catering sector, which was hit hard by the effects of the pandemic: this is how “Taste the Future”, a new digital format who wants to question leading players in Italian catering on future of taste, of Italian tradition and of the restaurant itself, offering original, interesting and above all current content.
Shared through the digital channels of the Group's brands involved in the project – Kettmeir, Santa Margherita, Cà Maiol, Lamole di Lamole and Cantina Mesa – these greedy video posts feature protagonists Paolo Vizzari – one of the youngest and most prepared food critics in Italy – and several major players in the Italian catering sector: from the three-starred Norbert Niederkofler and Niko Romito, from Filippo La Mantia to Giancarlo Morelli , from Pipero to Claudio Sadler, from Viviana Varese to Valeria Piccini, and many others. The focus is on the future of the Made in Italy food & beverage world: from perspectives to challenges, from emerging formats to new types of customers, from haute cuisine to the importance of professionalization in the sector.
You can watch some passages of the interviews in our video and listen to them in full on the social channels of the Santa Margherita Gruppo Vinicolo estates. Good vision!

New shops and a solidarity project at the Central Market of Turin – Italian Cuisine

Covid has upset the habits of the Turinese, of tourists, of all those who planned days and long weekends to discover the city and its excellences.
To pay the consequences are restaurants, pizzerias, bistros and important structures such as that of the Central Market, inaugurated in April 2019 in the central Piazza della Repubblica, defined by many as the new food and wine district.

At the Central Market, new artisan shops with some novelties in the Turin gastronomic panorama:
The world of vegetables as you have never tasted it, with Antonio Chiodi Latini and the newborn Give Me Veg, the vegan bistro, rib of the gastronomic restaurant in via Bertola.
A rediscovery of the original flavors of the fruits of the earth, which are used in their most integral form, without waste. Among legume meatballs, vegetable hot dogs, fruit salads and extracts, high quality raw material, always chosen with the utmost respect for the times of nature.
A trip to Naples, with the Neapolitan pastry of Saturday Sessa (Sessa1930), including sfogliatelle, fragrant rum baba, the Neapolitan pastiera and many other specialties. A tradition that spans time and that has been producing excellence in Naples since 1930.
The collaboration between Savini Tartufi and Gli Aironi rice, for proposals that are always up-to-date and classic recipes, but also chefs' interpretations: the timeless risotto with saffron, four cheeses, alla Norma, cheese and pepper to name a few.
The Rotisserie by Dennys G. Rodriguez, Cuban, already present at the Central Market in Florence and Rome. The project envisages the involvement of the Tre Carni butcher's shop in the territory for free-range chickens and of suppliers as much as possible at zero km for seasonal vegetables.

The Pharmacy of the Change make way for a new restaurant. Umberto Montano did not want to reveal the name of the chef who will arrive in the city next October. But the sentence we read on the sheets of the stand, which is still covered, leaves little doubt: "Tradition is the most modern thing I know, Immediately made us think of a famous chef. Could it be Enrico Crippa? We will have to wait a few weeks to find out.

And then a renewed project, The RePoPP Circular Bench
The Central Market has always been a place of integration, with a solidarity and inclusion program between the different ethnic groups that populate the neighborhood.
It is for this reason that the collaboration with RePoPP, an urban circular economy project promoted by the City of Turin.
RePoPP provides forinstallation of a real shop inside the Central Market, a space that should not be seen only as a social project but as a center of cultural exchange between the souls that make the neighborhood alive.
The Circular Bank was created for the recovery of food surpluses from the Porta Palazzo Market, aiming at reducing waste and making the recovered available free of charge to those in need. The boxes of fruit and vegetables not distributed, will be available until exhaustion; anyone who needs them can collect them for free from Monday to Friday from 3 to 5 pm.

Central Market returns to propose, as already done last February with Davide Scabin, the monthly appointment Goodness against waste where various guests, including cooks and artisans, will take turns preparing tasty dishes to be distributed for free. In the Il Banco Circolare – RePoPP workshop there will also be awareness-raising activities against waste and the promotion of innovative recovery and culture experiences, with cultural debates focused on the themes of sustainability of urban food systems and, through Food Metrics, they will talk about indicators of the Turin food system.