Tag: Social

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

[ad_1]

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 a‘further 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 product‘socially 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

[ad_2]

Influencer farmers and digital agriculture – Italian cuisine reinvented by Gordon Ramsay

[ad_1]

Influencer farmers who prune branches and plant turnips, digital shepherds who milk the goats. Influencers who show off luxurious homes and seemingly glossy lives spent without working have lost their appeal. While content creators who live in the countryside and in the mountains gain more and more popularity, they get their hands dirty and talk about ancient knowledge that we have forgotten in the cities.

The break between city and countryside

Since the nineteenth century and with industrialization, millions of Italians have escaped poverty. From isolation to small urban centres, from the countryside to the cities, from the South to the North, from Italy to the Americas, millions of people moved house and this was a global phenomenon which at different times affected Europe and then the rest of the world. From a rural society we became an industrial economy in the space of a few decades, and then evolved into the tertiary sector. At the beginning of the twentieth century, agricultural workers still represented 60%, today they are around 1 million. In Italy there are 62 million of us, and 51 live in urban areas. We are Marcovaldo’s army, citizens in spite of themselves who have forgotten what nature is and who risk picking “mushrooms, real mushrooms, which were sprouting right in the heart of the city” from a flowerbed. Poisonous. We have lost contact with the rhythms of the seasons, wild animals, the woods, but also with agriculture, so much so that we look at the hills of the Langhe vineyards or tidy fields of sunflowers and call it Nature. We know a lot – almost everything – about how the food we eat is produced and what happens in a tomato field or on a dairy farm. The cheese arrives in the city ready, portioned, the vegetables in boxes, the fruit selected and polished. And so it becomes increasingly difficult to give a value to the food we eat, learning how it is made and how we want to invest our money.

A not very bucolic countryside

From the city, the campaign appears bucolic as in advertising, as in the memories of grandparents of bygone eras, or as frightening as a journalistic investigation on Reports. But thanks to the media, a new movement of peasant influencers, farmers, shepherds and cheesemakers is coming forward who have decided to use social networks and not only to stay and know what is happening “downstream”, but to tell their own story. first-person reality. Waking up at dawn, milking the cows, spending the summer in the pasture, sowing, fishing, harvesting. It is a flourishing of “old” professions that have found a new way to tell their story and enhance themselves. Ultimately, it is not clear why make-up and skincare enthusiasts can spend hours applying make-up on TikTok and a boy of the same age could not use Instagram to talk about a sheep transhumance, bringing their peers closer to a reality that, statistically, is unlikely they know.

A path (also) to economic sustainability

Digital communication through the use of social media is part of our lives, whatever work we do, but it is also clear that in addition to the desire to talk about ourselves, the use of tools such as social networks is a way to advertise, to raise awareness its services, but also to give added value to a sector that needs it to be economically sustainable. To escape the logic of intensive agriculture and livestock farming, truly understanding the work behind a wheel of cheese or a radicchio from the garden. Of course, the cross-section of these new influencers does not tell of the vast majority of what we find on the supermarket shelves, but of small realities, which perhaps we should stop calling excellence and which instead we should consider a new standard of life for them, for us of consumption.

[ad_2]

The Venice Carnival becomes social (with Spritz and cicchetti at home) – Italian Cuisine

[ad_1]

An ancient mask, an authentic Spritz and cicchetti with sardines and cod to celebrate the Venice Carnival even at home and share it on social networks

Due to the ongoing health emergency, this year we will have to give up seeing the elegant masks parading through the streets of Venice for the traditional Carnival of the city that attracts visitors from all over the world. This is why Select, an icon of the Venetian aperitif, launches #TheSocialCarnival, a digital initiative designed to bring, starting from February 16, the Venice Carnival in our home, between history, anecdotes, Spritz and cicchetti.

Bauta, the mask par excellence of the Venice Carnival

The first step to celebrate the Venice Carnival at home is the discovery, through the collaboration with Ca 'Macana, a historic masks workshop since 1986, of the Bauta, Venetian disguise par excellence, typically used during banquets and social events since the 15th century. Thanks to a augmented reality filter available on the Instagram page @selectaperitivoit it will be possible to “wear” this mask and share the celebrations on social networks.

Authentic Venetian Spritz: how to prepare it at home

Once in disguise, all that remains is to prepare a delicious aperitif obviously based on the authentic spritzer Venetian. Here are Select's tips for preparing it: fill a wine glass with ice, pour 7.5 cl of prosecco and 5 cl of Select, fill with 2.5 cl of soda or seltzer and finally garnish with a large green olive.

Venetian Cicchetti, a recipe with sardines and cod

And what to accompany the Spritz with if not greedy ones cicchetti typical Venetians? The proposed recipes provide sardines in saor is creamed cod.

To prepare cicchetti with cod you will need: 500 g of already soaked stockfish, 280 g of extra virgin olive oil, 1 baguette, ½ lemon, 2 bay leaves, 1 clove of garlic, fine salt to taste, black pepper to taste parsley to taste

Proceed as follows: cut the stockfish into slices. Fill a saucepan with cold water and add a clove of garlic, bay leaves and lemon. Add the stockfish and cook for 30 minutes over low heat. Transfer the stockfish into a bowl and add the cooking oil and water until the mixture is homogeneous. Add salt and pepper to taste and garnish with a little parsley and a drizzle of oil. Cut the baguette into slices, arrange a little on each; of cod cream. Serve the cicchetti on a wooden cutting board or on a ceramic plate.

The ingredients for cicchetti with sardines are instead: 600 g of sardines, 500 g of white onion, 1 glass of white wine vinegar, 1 teaspoon of brown sugar, 2 bay leaves, 40 g of raisins, 40 g of pine nuts, 00 flour to taste, 20 ml of oil, salt to taste, pepper to taste

Proceed as follows: clean the onion and slice it into wedges. Leave the onions in a container full of water for 20 minutes. Put the onions in a pan with white wine vinegar. Add the brown sugar and gently sweat the onions over low heat. Separately dip the raisins in water. Bread the sardines already peeled and then fry them in a pan with oil. Let them cool for half an hour.
Arrange the sardines on a wooden cutting board or on a ceramic plate and add the onions, a piece of bay leaf, some
raisins and pine nuts to taste.

[ad_2]