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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

Massimiliano Mascia and his San Domenico – Italian Cuisine

Opportunities can count for a lot in life, provided you don't waste them. For Massimiliano the occasion was the restaurant of his uncle Valentino Marcattilii, the San Domenico of Imola, already twinned in the late 1970s and since then always at the top of Italian catering. To take full advantage of this gem, it has surprisingly chosen to start from scratch.

Very young, he went "to make the mess" in New York, then in Sicily, in Viareggio, on the French Riviera and, finally, in Paris, by Ducasse. "At each stage I was able to explore a different aspect of catering", he explains. All studied, all calculated. "Because today being a chef and managing a restaurant requires organization, foresight and an entrepreneurial spirit, and if you hope to be a philosopher you will not survive", he would like to clarify with a kind but determined manner. Needless to look for a crack in the family harmony on which the San Domenico's fortune rests: the dish symbol of the menu is still the ravioli egg, Valentino's masterpiece of which Max is very proud, but certain decisions are up to the youngest “today it must be confronted with costs, sustainability and the environment, an awareness that was once unnecessary, waste is no longer possible ”. Curiosity, great precision, use of the best products available in its fortunate region do the rest. "For the training of a chef traveling is essential, but it is between Romagna and Emilia that my palate was formed, it is here that the scents of food feed my memories, my creativity. This is where it really makes sense to stay ”.

The San Domenico restaurant in Imola (via G. Sacchi 1, tel. 0542 29000). "The restaurant is furnished in a classic style because I would like customers to feel like they were in a nice cozy house," explains the chef. Christmas is responsible for the room, another uncle of Massimiliano, who teaches his son Giacomo the trade while the kitchen brigade is made up of a dozen people.

Member of the jre for 2 years, the 36 year old Max Mascia is one of the two chefs at the head of the San Domenico restaurant in Imola. The other is uncle Valentino Marcattilii who made space for him in the kitchen in perfect harmony. A few months ago Max published the book "Il San Domenico di Imola: dishes and dreams of a chef among the stars" in which he tells himself, his work and his recipes divided by seasons. Are they difficult to replicate? "I wouldn't say, mine is a kitchen made of precision and quality of ingredients, but not impossible. And then readers are free to ask me for help or advice through facebook ".

Lamb loins and fillets should be browned briefly on all four sides, holding them with pliers so as not to risk piercing them and lightly crushing them so that the cooking is well uniform. Starting from the part without the skin avoids the risk of it bending. Also be careful not to overcook them: when you cut it, the meat inside should be pink.

text by Daniela Falsitta, photo by Michele Tabozzi
on Sale & Pepe in October 2019

San Patrignano, a race for life (among the vineyards of the community) – Italian Cuisine

On Sunday the WeFree Run returns, the appointment that starts the month of prevention: you can participate in the 12 kilometer foot race or the 3.5 walk. There will also be community boys and Despar, who supports the initiative

A race to encourage a healthy lifestyle, to promote sport, to show yourself that you know how to love yourself. Sunday (September 22) returns to the San Patrignano's WeFree Run, the appointment that starts the month of October, dedicated to the prevention that the community carries out throughout the national territory.

You can choose to participate in the 12-kilometer foot race or at 3.5 walk: the race will develop on a 4 km loop, and three will be done tours among the vineyards of the community. The first three men and the first three women classified will be awarded by Despar, the consortium that brings together six food distribution companies, which supports the WeFree Run for the values it shares with San Patrignano: the centrality of people and the importance of prevention. Despar will offer all participants a welcome kit with gadgets and shopping vouchers. Those who prefer the walk, on the other hand, will do only one 3.5-kilometer ride on a paved path between the downtown facilities. The 1300 boys will also participate guests of San Patrignano, which for this special occasion opens to the outside.

The WeFree project for schools

WeFree will continue with the stage of 26 and 27 September in Isola della Scala, in the province of Verona: the project is aimed at children aged 13 to 19, parents, educators and teachers from all over Italy, and foresees both visits to the community and specific initiatives, such as theatrical performances, debates and interactive workshops, dedicated mainly to schools. This format is called A thin white line, like the book by journalist Angela Iantosca, who told the personal story of the San Patrignano children and conducted surveys on the main Italian marketplaces. The boys of the theater company of San Patrignano and the author, on the stage, will trace a path made of emotions, testimonies, but above all of hope.

Every year San Patrignano meets about 50 thousand students from all over Italy, to make them aware of the problem of drugs and a healthy lifestyle. "The prevention together with the recovery", explains Piero Prenna, president of the community, "is one of the pillars of our commitment".