Tag: solidarity

Solidarity Christmas: Food For Soul, restaurants and chefs together with the Antoniano – Italian Cuisine

Solidarity Christmas: Food For Soul, restaurants and chefs together with the Antoniano

Five famous chefs on the set of the Zecchino d'Oro, in Bologna, to lend a hand to the most fragile families with the support of the non-profit association of Massimo Bottura and Lara Gilmore. The solidarity initiative "Restaurants for Operation Bread" is also underway

Finally, after the sad break due to the pandemic, we have been able to return to a special event to give relief to those who need it most. On the set of the Zecchino d'Oro, last Monday, December 6, the solidarity Christmas dinner was held in favor of the Franciscan canteen "Father Ernesto" in Bologna and families in difficulty supported every day byAntoniano. And that's not all: the Operation Bread campaign is also open.

The Zecchino d'Oro dinner

Created in collaboration with Food for Soul, the non-profit association of Massimo Bottura and Lara Gilmore, the fundraising dinner ofAntoniano was able to offer the dishes of the famous chefs Aurora Mazzucchelli (Mazzucchelli House), Lorenzo Vecchia (Alas), Jacopo Ticchi (From Lucio Trattoria), Gianluca Degani (Gelateria Bloom) e Luca Cappelletti, master pastry chef.

here is the Dinner menu in Zecchino, whose names of the dishes are inspired by the iconic songs that we still have in our heads today, and especially in our hearts:

Disco Pizza DJ / chef Aurora Mazzucchelli
Wholemeal leavened with type 2 flour, capon terrine, green sauce and purple cabbage

Nonna Pina's Cannelloni / chef Jacopo Ticchi
Meat cannelloni au gratin with Rimini oyster sauce and monkfish liver

The Braised Waltz / chef Lorenzo Vecchia
Braised vegetables with toasted vegetable sauce and wild herbs

Dolce Nunù / chef Gianluca Degani
Artisan panettone and donkey milk ice cream

The proceeds from the dinner thanks to the generosity of the chefs and the numerous companies that have made themselves available for the free supply of raw materials, is entirely donated to the support of families in difficulty welcomed and helped every day by the Antoniano.

On the occasion of the event, the fragile families of Bologna also received a basket with many food products to be used in the festive weeks. Among the companies that support the initiative: Forno Brisa, FIVI Romagna delegation, Wilden Herbals, Orme Valori Agricoli Ritrovati, Macè and Fuori Rosa catering with the contribution of the students of the IIS L. Spallanzani of Castelfranco Emilia.

To help the families of the Antoniano, in addition to participating in the solidarity dinner, the residents of Bologna were also able to book a solidarity aperitif box on the evenings of 3-4-5 December to watch the Zecchino d'Oro while enjoying many special products. The box was delivered by Antoniano's volunteers directly to the houses he booked. The initiative is supported by NaturaSì, Berlucchi, Macè, Parmigiano Reggiano, Villani.

“We are really happy to return to host the Christmas dinner in the presence to help support the families followed by Antoniano – explains the director Br. Giampaolo Cavalli – This evening guarantees concrete help to people in difficulty: in fact, more and more families are unable to make it to the end of the month and children who are denied the opportunity to live a peaceful everyday life like that of their peers ".

Restaurants for Operation Pane

The Christmas dinner is part of the many activities promoted by the Antoniano in favor of the poor. The national solidarity campaign "Operation Pane" will also be active until 19 December, aimed at offering concrete help to people living in conditions of great poverty. In particular, the joint initiative is aimed at support a network of 18 Franciscan canteens throughout the country and in Syria, offering support for the daily provision of meals and subsequent social and work reintegration activities for the people helped. Any help, even small, is essential and everyone can lend a hand: to offer a contribution, just a text message or a phone call from the landline to the solidarity number 45588.

The solidarity campaign is also supported by the numerous restaurants that this year have decided to join the "Restaurants for Operation Bread" project And to donate part of the proceeds from November 14 to December 31 to Antoniano's activities in favor of the most vulnerable. The "Restaurants for Operation" initiative is sponsored by the Municipality of Bologna and organized in collaboration with the Bolognese Chefs Association and the Sanmarinesi Chefs Union. It is possible to consult the list of participating restaurants on the “Operation Pane” website.

"Thanks to the generosity of the restaurateurs who join the initiative every year – adds Br. Giampaolo – we can help donate a hot meal to those who cannot afford it. Last year this project allowed us to guarantee over 800 meals, the equivalent of a week of meals distributed from Father Ernesto's canteen ".

How to participate in the "Operation Bread" campaign

Active until December 19th
Solidarity number: 45588
– 2 euro for each SMS sent from Wind Tre, TIM, Vodafone, Iliad, PosteMobile, Coop Voce and Tiscali mobile phones;
– 5 or 10 euros from a fixed network TIM, Vodafone, Wind Tre, Fastweb and Tiscali.
– 5 euros for calls from the TWT, Convergenze and PosteMobile fixed network;

It is also possible to donate on the project website www.operapane.it

The aperitif (homemade and in solidarity) with San Daniele ham – Italian Cuisine

The San Daniele Ham Consortium has activated a food delivery project to organize an aperitif at home and support restaurateurs damaged by the Covid-19 emergency

Many of us in this period try to support the category of restaurateurs and to be in solidarity with those who, following the measures against Coronavirus, were forced to close their restaurant. There are those who dine out in the Regions where restaurants can remain open for the break, those who order take away food or home. About food delivery, the Consortium of San Daniele Ham has just launched Aria di San Daniele @Home, a new solidarity project in support of the Horeca sector.

Home food box for an aperitif at home

In 7 Italian cities (Rome, Milan, Verona, Florence, Bari, Lecce and Catania) it will be possible to order, through the website aperitivosandaniele.it, custom boxes with tasty gastronomic proposals to organize a aperitif at home. The food box includes: San Daniele ham in disposable trays, bread, breadsticks, various finger food, beer or wine; is suitable for two people and is made entirely with eco-sustainable materials. Just set an intimate table, select the Spotify playlist created ad hoc and thehomemade happy hour it's done!

The proceeds from the project go to restaurateurs

The boxes are made in collaboration with some selected restaurants throughout the peninsula and all proceeds resulting from the sale of the boxes will be intended for the premises participating in the initiative. "The San Daniele Ham Consortium promotes a project dedicated to the Horeca sector, unfortunately severely damaged by the current health crisis – he declared Mario Cichetti, General Manager of the Consortium – Our goal is to promote the catering businesses that have always valued a product of excellence such as San Daniele DOP ”.

the solidarity recipe of Cesare Battisti – Italian Cuisine

the solidarity recipe of Cesare Battisti

A Milanese classic and the signature dish of the Ratanà restaurant in Milan. A recipe made "as it once was" which until the end of the year becomes solidarity. In fact, this is just one of the dishes with which over 80 restaurants have joined the "Action against hunger" campaign

In a very hard year for world catering, initiatives to support those who experience the crisis as normality do not stop. We are talking about hunger and malnutrition in the world at the center of the activities of the Action Against Hunger association, an international humanitarian organization that has been active for 40 years in over 50 countries around the world. For the sixth consecutive year, restaurants, chefs and gourmets also line up at his side in the Restaurants Against Hunger campaign, which in recent years has found hospitality in over 700 Italian catering businesses. During this edition, within the restaurants participating in the initiative, Italians will be able to donate two euros for a "solidarity dish", 50 cents for a "solidarity pizza or sandwich" and the same amount for a bottle of water. A small contribution to ideally add a seat at the table to one of the many children who live in the poorest areas of the South of the world. There is time until December 31 to do good, help restaurateurs and all those in need.

Cesare Battisti, chef of the restaurant Ratanà of Milan, adheres with its most iconic and Milanese recipe: the risotto with ossobuco, done the old fashioned way (or maybe as he would say, just fine).

Ingredients for four people

For the risotto
250 g of authentic Carnaroli rice (Riserva San Massimo)
800 g of meat broth
1⁄2 onion
2 tablespoons of extra virgin olive oil
60 g of alpine butter
90 g of typical Lodi grated cheese
20 saffron pistils
1 sachet of saffron powder


In a saucepan, combine the extra virgin olive oil and half an uncut onion; to wither. Remove the onion and add the rice until it becomes translucent.

Start cooking with the filtered meat broth, add the saffron powder and pistils and cook for 14 minutes.

Turn off the heat, stir in the cheese and butter.

For the ossobuco
4 veal marrowbones of 250/300 g each
2 medium carrots
1 onion
1 stalk of celery
2 glasses of white wine
2 glasses of veal broth
20 g extra virgin olive oil
2 sprigs of sage and rosemary
A sprig of parsley
The grated zest of 1/2 lemon
Salt and Pepper To Taste.
30 g of dried porcini mushrooms


Clean the ossobuchi by removing or cutting the external cartilage that would make them curl during cooking, cut the vegetables into small pieces and sauté them in an earthenware pan. Separately, brown the meat and, when it is golden on both sides, place it on the vegetables and add sage, rosemary, white wine and mushrooms. Lower the heat, cover and continue cooking for about 1 1/4 hours, adding broth if the bottom gets too dry. Once cooked, transfer them to another pan, the stock and the vegetables passed through a vegetable mill. They will then cover themselves with the sauce obtained.
When serving, sprinkle them with the "gremolata", chopped rosemary and lemon zest. In the past, a salty anchovy and a fresh garlic clove were also added to the mince, flavors that are perhaps too strong for today's palates. Ossobuco goes well with Milanese risotto.

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