Eight chefs and a schiscetta against waste

Thanks to Bottura, the Sforza Castle turned into a pop-up restaurant for one night, where everyone cooked to support Refettorio

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 ArçelikGiancarlo 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 

Matias Perdomo’s fabulous Bolognese donut 

And in the middle of the Settimana del Mobile, which drew 400,000 guests to Milan –it’s as if Bologna moved entirely between Navigli and Centrale - on Wednesday Bottura livened up one of the courtyards inside the Sforza Castle, with an event titled «Respect Food, one night to support Food for Soul».

Cod according to Andrea Berton

Cod according to Andrea Berton

Eight chefs, each with one station. Long tables in coarse woods for the guests, each giving a minimum offer of 200 euros. Everyone had of course to help themselves, walking to each station, including the wine one. There was an efficient service clearing tables, glasses and cutlery at the end. And everyone received a schiscetta, a lunchbox, as a reminder of the founding mission of Refettorio.

Massimo Bottura’s Passatello Pizza

Massimo Bottura’s Passatello Pizza

As the patron of Osteria Francescana reminded from the stage, speaking in English, now his other mother tongue, «Our goal is to fight the waste». They do so, as volunteers, by collecting left over food from shops, canteens, and food markets and restaurants and «by making healthy and delicious dishes». Even the ingredients that were not used on Wednesday night, the following day helped to satisfy other people in Greco.

Viviana Varese’s Fregola mediterranea 

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.

Carlo Cracco's egg

Carlo Cracco's egg

The food served at Sforza Castle was particularly good: Bottura made Passatelli Pizza; Andrea Berton, Cod, red onions and guacamole wafer; Enrico Cerea, a contemporary Pavlova with fresh strawberries and strawberry gelato;

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

Strawberry pavlova as interpreted by Enrico Cerea

They also announced that the chef from Modena will be an ambassador for Grundig, which these days is much different from what we middle-aged people remember, what with televisions and radios especially. Today it is one of the brands of Turkish giant Arçelik.Their range has over 500 different products, including electric appliances.

They’re studying washing machines and dish washers that will use as little water as possible, as well as a fridge that can preserve food as fresh and unspoilt as possible, with the lowest energy consumption.

Translated into English by Slawka G. Scarso


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