26-04-2018
A souvenir photo of a nice charity event on April 19th at the Sforza Castle in Milano. Everyone cooked to support Food for Soul and Refettorio Ambrosiano. Left to right: Matias Perdomo, Antonio Guida, Andrea Berton and Enrico Cerea together lift a beaming Massimo Bottura. After Cerea and the presenter, Hakan Bulgurlu, general manager at Arçelik, Giancarlo Morelli, Viviana Varese and Carlo Cracco
It all began three years ago, on the occasion of Expo 2015 with Refettorio Ambrosiano in Greco and the birth of Food for Soul, the foundation that Massimo and Lara Bottura created to fight food waste. Rio de Janeiro, during the 2016 Olympic Games, London last year and Paris one month ago followed. In between, two jewels in Emilia: Modena, with Social Tables at Ghirlandina, and Bologna with tavole solidali at Ambrosiano.
Matias Perdomo’s fabulous Bolognese donut
Cod according to Andrea Berton
Massimo Bottura’s Passatello Pizza
Viviana Varese’s Fregola mediterranea Bottura stressed how everything is based on creativity, which is essential to see a new scope for leftovers. It’s based on the example that today’s prominent chefs can give to young chefs «who are the future, and are already a part of it». Finally, it’s based on the communication that the media can offer as a precious contribution.
Viviana Varese’s Fregola mediterranea
Carlo Cracco's egg
Carlo Cracco, Smoked egg; Antonio Guida, Risotto with maccagno and powdered strawberries; Giancarlo Morelli, a kebab-style sandwich; Matias Perdomo, Bolognese donut. Then there was Viviana Varese and her Brezza del porto, Sardinian fregola with Mediterranean aromas.
Strawberry pavlova as interpreted by Enrico Cerea
Translated into English by Slawka G. Scarso
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born in Milan in March 1955, at Il Giornale for 31 years dividing himself between sports and food, since 2004 he's the creator and curator of Identità Golose. blog www.paolomarchi.it instagram instagram.com/oloapmarchi