Tag: solidarity

Coronavirus: concrete solidarity from the agri-food sector – Sale & Pepe – Italian Cuisine

In these difficult weeks Italy it is demonstrating an admirable commitment and tenacity, qualities that Italians have always and always, but which in critical moments even emerge with more force.

Everyone, no one excluded, upset the own habits, experimenting with new balances, unusual settings and creative formulas to keep on going. From those who study to those who go to the factory, from those who make home deliveries to those who work in the supermarkets, from those who deliver hot meals and get food to people, to those who work from home and contribute to these processes in smart working. And then there are them, the people who work in research, in civil protection and in hospital facilities. Pharmacists, doctors and nurses are those who most of all find themselves on the front lines and work to make sure that everything really goes well. To them many agri-food companies they are sending concrete messages to demonstrate with facts the closeness and support in this moment of health emergency due to Covid-19. We will tell you some.

Distilleries, for example, have started to produce sanitizers, but the rest of the agri-food sector is also busy.

The Barilla Group has donated further 2 million euros in favor of the Maggiore Hospital of Parma, of the Civil Protection and the Red Cross of Parma. The most important donation involved the Maggiore Hospital of Parma and will allow an improvement of the equipment and functionality of the intensive care unit. The second, created through its Alimenta Foundation, is aimed at the Civil Protection and Red Cross of Parma and concerns medical and logistical equipment.

The Board of Directors of Grana Padano Protection Consortium has resolved to donate 1 million euros in support of the fight against the epidemic from Covid-19: "We will donate 500,000 euros to Lombardy, 250,000 to Veneto, 150,000 to Piacenza, 50,000 to Trentino and 50,000 to Piedmont, thus touching all areas of the production area of our PDO, to the purchase of medical equipment such as respiratory, tampons, masks". Says the President Nicola Cesare Baldrighi.

Fratelli Carli donates 100,000 euros to ASL1 of Imperia to give concrete help to the local health system and its extraordinary operators engaged night and day in an unprecedented effort to deal with the spread of Coronavirus.

Giovanni Cova & C., for many years alongside the Francesca Rava Foundation in many emergencies, he has now made a donation to purchase equipment for the new ICU of the Polyclinic of Milan: in just 2 weeks they became available 16 new beds, immediately occupied. In addition, Giovanni Cova & C. has decided to donate his Easter doves to the staff of the Polyclinic of Milan and to the COVID departments of the Sacco Hospitals of Milan and Pope John XXIII of Bergamo, for a total of over 4,000 doves.

Despar already committed to ensuring maximum safety in its stores for customers and workers, it has now approved a donation from 500 thousand euros for the National Institute of Infectious Diseases of the Capital, at the forefront of the fight against the spread of the pandemic in our country.

Madama Oliva allocates 20 euros in shopping vouchers for the Municipalities of Castel Madama (RM), Carsoli (AQ) and Oricola (AQ), astride Abruzzo is Lazio, where the company is rooted. The funds will be distributed as shopping vouchers to be used in food stores in the three countries. The respective municipal administrations will identify the families receiving the aid.

Orogel group, operating mainly in the territory of Cesena, through its own non-profit organization Fruttadoro Orogel F.OR. will donate for the emergency 800 thousand euros. The most considerable part is destined to the Maurizio Bufalini Hospital in Cesena for the purchase of machinery and equipment. The remaining part is instead donated to Caritas of Cesena for aid and support initiatives for the most needy.

Vergnano coffee says #riprendiAMOfante, the initiative launched by Luciana Littizzetto to raise funds to support the Crisis unit of the Piedmont Region. For each order placed on the Caffè Vergnano ecommerce caffevergnano.com/shop, the company will donate € 5 to support the cause. The goal is to reach 500 thousand euros.

Unes he donated over 3,000 doves to the Regional Emergency Emergency Company (AREU) Lombardia, so that operators can celebrate Easter and Easter Monday with a sweet break. And in addition for each dove or chocolate egg branded the Viaggiator Goloso sold in the supermarkets of the Unes Group, a part of the proceeds will be donated to AREU Lombardia.

Zuegg, Historic Veronese company will donate 250 thousand euros to the health facilities of the ULSS 9 Scaligera company in Verona. In addition, to demonstrate closeness and gratitude to civil protection workers, it will distribute 150,000 fruit juices, as a sign of solidarity and support.

Spuma di Sciampagna, Sauber, Chanteclair and Quasar are household cleaning brands known to everyone. However, not everyone knows that they belong to Italsilva Commerciale S.r.l. – Desa group S.p.a., totally Italian companies that in these days, to support the fight against the emergency COVID-19, are an active part in the territory of Brianza and in the Bergamo, where their headquarters and production sites are located. In particular, they made two donations, for a total of 80 thousand euros to create a resuscitation station in the ward intensive care at the San Gerardo Hospital in Monza and purchase medical equipment for the hospitals in Bergamo Ovest.

Wines and beverages

Italian Wine Group intervened to support the health emergency, acting directly on "his" Veronese, where he has his headquarters and three cellars owned, giving 100 thousand euros to the "Coronavirus Emergency Fund" of the Integrated University Hospital which groups together the hospitals of Borgo Roma and Borgo Trento.

The winery Ruffino launched fundraising through Ruffino Cares. Chiunuque can do one donationknowing that Ruffino is there will double. The company participates in the campaign with a minimum contribution of 250 thousand euros (the reporting of the collection and use of the funds will be subject to review by the auditing firm KPMG).

The Italian Ferrarelle group Spa has devolved 200 thousand euros to the hospitals that reside in the territories of their production and has started the fundraising #aiutiAMOBrescia. The Cotugno hospital in. Will benefit from the donation Naples and the Spedali di Brescia.

The Foundations of Carlsberg Group they have allocated an extraordinary financing of 95 million Danish crowns, the consideration of approximately 13 million euros for three different scientific research projects involving the Universities of Copenhagen, Aarhus, Roskilde and the Danish Polytechnic.

And there are also those who think of the aftermath as beer Blue Ribbon, which launches the #UNABIRRAPERDOMANI awareness and fundraising campaign in favor of those who, in this delicate moment, continue to believe in the future of their activities and commercial services. As soon as possible, the recovery of small and medium-sized Italian catering companies will make available a extraordinary fund to help the restart of clubs and pizzerias. The initial contribution of Nastro Azzurro will be 250 thousand euros, but the idea is to double people's donations.

Bonuses for workers … and worker solidarity

There are also companies that reward employees Rizzoli Emanuelli which gives extraordinary health coverage in case of coronavirus infection, guarantees an increase in the 25% to workers and an extra bonus of 400 euros for employees with children under 12 years old.

Mutti group has decided to donate 500 thousand euros to the University Hospital of Parma. And for employees who continue to work even in this difficult moment, he has activated an extra insurance cover for Covid-19 and has ordered a 25% increase on remuneration.

Gian Luca Frog, CEO of Pastificio Rana, donates 400 thousand euros for the purchase of assisted ventilation equipment at the Sacro Cuore Don Calabria hospital in Negrar and at the Pederzoli Hospital in Peschiera del Garda, in the province of Verona. And it launched an extraordinary wage increase plan (€ 2 million). For the months of March and April Rana ensures a 25% salary increase for each day worked and an extraordinary monthly ticket of € 400 for babysitting expenses. All workers at the Rana pasta factory, including those in smart working, are insured with one extraordinary policy in case of contagion from Covid-19.

A particular note is up to the company Scotti rice of Pavia: this commitment is also of employees, external collaborators and professionals who work for the company. Workers they chose spontaneously and on a fully voluntary basis of donate an hour (or more) of their compensation in a collection in favor of the city hospital system: in 48 hours the record high of 51.540 euros, thanks to which it will be possible to purchase 5 Lung Fans to be destined for the Polyclinic of Pavia.

by Barbara Roncarolo
April 6, 2020

Chef in the field with the solidarity recipes – Italian Cuisine

Action against hunger is the international humanitarian organization that, again this year, involved the chefs for a good fundraising in every sense. Dozens of members have signed up (to find out what they are, click here) who have decided to combine a dish or a menu with the initiative, collecting from customers or directly paying 2 euros for each solidarity proposal. Some of them told us their recipes and we can't wait to discover them and taste them!

Alex's solidarity cookies
Intimate and welcoming, Ale Bistrot (via Archimede 77, Milan) proposes both the pairing with the menu of the day and the one with the handmade shortbread biscuits: each packet (5 pieces) is sold for 3 euros, entirely donated to Action against hunger. For the biscuits, mix 500 g of cubed butter with 400 g of sugar, the grated rind 1 lemon, that of 1 orange and 6 egg yolks, then incorporate 1 kg of flour and work to obtain a compact dough. Form a loaf, wrap it in plastic wrap and let it rest in the fridge for 3 hours. Spread the pastry 5 mm thick, cut out the biscuits and bake at 180 ° for about 15 minutes until they turn a golden color.

Culurgiones with prawns, mussels and mullet roe
There is an air of tradition from Vitanova cooking and desserts (via Sassari 56, Cagliari) which offers these classic potato ravioli, pecorino cheese and mint with a seafood dressing. The dough is prepared by mixing 700 g of durum wheat semolina with about 250 ml of water. For the filling, 1 kg of boiled, mashed potatoes are used, still hot, and mixed with 150 g of grated pecorino, 50 g of "casu ammurgiau" (fresh goat's cheese), a pinch of chopped (or dry) fresh mint and 30 ml of garlic scented oil. The dough is spread, cut into discs of 8 cm in diameter, the filling is divided into balls and the spiked ravioli are closed. For the dressing, one kilo of mussels are opened and shelled, keeping their liquid. Sauté in a pan with oil, 500 g of peeled shrimp and a few tablespoons of shellfish water. The culurgiones are seasoned for 30 seconds, boiled in salted water until they rise to the surface, complete with a nice sprinkling of bottarga.

Pig cheek and black truffle, chard and news from the Port
Two days of preparations are necessary for the dish designed by Al Malò cooking and mixing (piazza Cavour 28/29, Rovato, Brescia). In fact, the pig's cheeks are cooked like a classic braised meat using a portion of red wine and one of Porto. Once cooked, they are tightly wrapped in the film, forming rolls, and allowed to cool. The next day, the rolls are cut into medallions, heated in their cooking juices, they are baked with steamed chard, a grated black truffle and they are covered with their well reduced bottom.

Franciacorta risotto with black truffle in parmesan
A great sparkling wine in the dish of Hostaria Uva Rara Restaurant (via Foina 42, Monticelli Brusati, Brescia). The wafers are prepared by heating a non-stick pan of 35 cm in diameter well and by grinding a layer of grit on the bottom: when it starts to melt, it is poured over a bowl to form a basket. For the risotto, they are toasted in a pan with a drizzle of oil and a knob of butter, 350 g of Vialone nano rice until the beans are hot to the touch. Blend it with a glass and a half of Franciacorta (at the restaurant they use a vintage from 2000) and let it evaporate over high heat. Add 15 g of chopped black truffle and cook with vegetable stock. Add half a glass of Franciacorta and, without the heat, add butter and 150 g of parmesan. Serve on waffles, with other truffles to taste.

Meat macho nacho
The solidarity dish of the restaurant comes from the tasty Mexican cuisine Iguanna (Cannaregio 1885, Venice). Corn tortillas are richly garnished with melted cheese, cooked beef with peppers and pine nuts, black beans, piquant sauce with tomato and onion, yogurt and cucumber sauce, in addition to the inevitable guacamole: all strictly homemade!

Milanese risotto with ossobuco in gremolata
You go to a great classic of Milanese cuisine from Ratanà (via Gaetano De Castillia 28, Milan). The chef Cesare Battisti tells us his recipe. In a saucepan, brown 1/2 whole onion in oil. He removes it and combines 250 g of Carnaroli Riserva San Massimo rice and 4 slices of marrow. Cook for 14 minutes with 800 ml of filtered meat broth and 20 powdered saffron pistils. When the heat is off, stir in 90 g of typical Lodigiano grated cheese and 60 g of butter. For the shanks, sauté 2 carrots, 1 onion and 1 stalk of diced celery in a pan with a little olive oil. Separately, brown 4 veal shanks in a pan, place them on vegetables and combine 2 sprigs of sage and rosemary, 2 glasses of white wine and 30 g of dried porcini mushrooms. Lower the heat, cover and continue cooking for about an hour and a quarter, adding veal stock if the bottom dries. Once cooked, pass the bottom to the vegetable mill. Serve the ossibuchi covered with the sauce and the "gremolata", a mixture of rosemary and lemon zest, accompanied with risotto, garnished with slices of marrow scalded and saffron pistils.

Veal fillet cooked at low temperature, lentils and honey mushrooms
The recipe of Stefano Piccinini, chef de The Terrace of Via Palestro (via Palestro 2, Milan). The fillet is cleaned, salted, vacuum packed and cooked in the roner (or steam oven) at 60 °, for about 3 hours. Once ready, it is discarded and left to rest. Brunoise is prepared with 20 g of celery, 20 g of carrot and a shallot. Sauté in a little oil, add 350 g of lentils (soaked and drained) and pour water until cooked, finally adjusting with salt. Meanwhile, 120 g of cleaned pioppini mushrooms are cooked in a saucepan with oil, poached garlic and salt. Brown the fillet in another pan with butter, chopped shallots and thyme. Meat is sliced and served with lentils, pioppini, veal jus and some sprouts.

spaghetti with clams
It offers the best of seafood cuisine La Pineta di Zazzeri (via dei Cavalleggeri Nord 27, Marina di Bibbona, Livorno). Here is their recipe for a first superfine. In a frying pan, sauté 2 cloves of garlic and 1/2 chili pepper in oil, then add 300 g of clams, well washed, and blend with very little white wine. Meanwhile, boil 400 g of Felicetti spaghetti with kamut. Drain them al dente and finish cooking them in the pan. Season with salt and pepper. Almost at the end of cooking, add another 300 g of clams, opened separately and shelled, and chopped parsley.

Francesca Romana Mezzadri
November 2019

TEN, in Sicily, solidarity is a woman – Italian Cuisine

In Sicily, TEN is back, the charity evening dedicated to women's complicity. Promoted by Giuseppe Costa, the second edition has just ended with a fundraiser that exceeded expectations

A charity evening dedicated to female complicity. The second edition of TEN, an annual event promoted by Giuseppe Costa, chef patron of the restaurant 1 Michelin star The Bavaglino of Terrasini, which this year saw the involvement of 9 starred chefs from all over Italy.

Among the tickets purchased and donations from the partners, 47 thousand euros were collected entirely donated to the association Friends Onlus who cares for people with ulcerative colitis and Crohn's disease and their families. The causes that lead to the onset of these diseases are unknown and at the moment there is no cure that allows healing.

TEN wants to be a moment of collective meeting in order to promote and introduce this part of the Sicilian coast, a few kilometers from Palermo, through the typical products of the territory, in particular the blue fish. For the second consecutive year it was the Sea Club of Terrasini that hosted the event: set in a small bay on the Gulf of Castellammare, where one of the most beautiful sunsets in Sicily is contemplated, guests were able to taste the dishes prepared for the occasion by the chefs, each characterized by contaminations of the different regions of origin.

Next to the host, Giuseppe Costa, there were the stars: Martina Caruso of the Signum of Salina, Maria Cicorella del Pashà of Conversano, Iside De Cesare of the restaurant La Parolina in Trevinano, Giuliana Germiniasi of the Capriccio of Manerba del Garda, Rosanna Marziale of the restaurant The columns in Caserta, Maria Probst of La rossa rossa of Cerbaia, Antonella Ricci of the restaurant Al fornello – from Ricci to Ceglie Messapica, Patrizia Di Benedetto of the Bye Bye Blues restaurant in Palermo and the pastry chef Edvige Simoncelli of Idylio by Apreda in Rome.

«Thanks to the public intervened, commented Giuseppe Costa, «and the enthusiastic participation of our supporters, with their economic donations and free supplies of services, the party was unforgettable. I owe a special thanks to the chefs who came from all over Italy who immediately accepted this project with great enthusiasm. The joy and beauty of the entire team's work was felt by all the participants and this year we also managed to raise more funds than the first edition. A spur that fills us with joy and propels us already to 2020 for the next edition of TEN ”.