Antonio Ciotola
“When I walk into the kitchen, I say hello to my tools. I still use the knife, the slicer and the meat grinder. Paradoxically, I cut myself less now than I used to. Antonio Ciotola is a singular Italian chef. A graduate of the Sorrento Hotel School, he founded his own restaurant in 2001: La […]
Dipartimento Solidarietà Emergenze (FIC)
The Dipartimento Solidarietà Emergenze (DSE) of the Federazione Italiana Cuochi (Italian Federation of Chefs) is a volunteer-based organization founded in 2016, dedicated to emergency humanitarian aid and social solidarity. This department mobilizes professional chefs to provide hot meals and logistical support during natural disasters, health crises, or social emergencies—by setting up and managing field kitchens, […]
Slow Food
Founded in reaction to fast food and fast life, the Slow Food movement has continually evolved since the late 1980s. From the small group of Piedmontese food lovers, led by Carlo Petrini, to the fight against the installation of McDonald’s in Rome in 1986, the movement has become international and transformed into a way of […]
Fiorano for Kids
Created by chef Cristina Bowerman and a group of wine-loving friends (and their children aged 0-12), Fiorano for Kids is an association born of the desire to rediscover and promote a way of life in harmony with nature. Together, they have planted four rows of vines, in which they gather five times a year to […]
Cristina Bowerman
Cristina Bowerman’s commitment to sustainability and doing social good has been part of everything she has done professionally. She has joined Chefs’ Manifesto, the initiative launched by Paul Newnham that aims to end hunger, achieve food security and promote sustainable agriculture by 2030. Cristina Bowerman is also the Ambassador for Rise Against Hunger Italy, an […]
Plastic Free Certification
Plastic Free Certification was created in 2018 by a group of 12 members, coming from different worlds but connected by an invisible thread: the protection and safety of the planet and human beings. They are associated with ASviS, itself founded in 2016 with the aim of raising awareness of the importance of the Agenda 2030 […]
Giorgio Locatelli
Based in the UK and internationally renowned, this imaginative Italian chef takes a creative, modern approach to food. His international outlook enables him to fuse flavors from all over the world, with a particular preference for Italian cuisine and a strong expertise in this field. He defends the sustainability of food and the region, highlighting […]
Tortellante
Tortellante is a therapeutic laboratory delivering vocational and qualifications where on-the- spectrum teenagers and adults learn to make fresh pasta by hand. The project began in January 2016, and has been integrated with educational activities linked to vocational diplomas to promote independence. The organization was created by Massimo Bottura in collaboration with the families.
Food for Soul
Food for Soul is a cultural project founded by chef Massimo Bottura and Lara Gilmore to highlight the invisible potential of people, places and food. One of Food for Soul’s very concrete actions is to set up numerous solidarity canteens around the world, called Refettorio. Volunteer chefs cook free meals with unsold food for the […]
Massimo Bottura
A three-starred avant-garde chef from Modena (L’Osteria Francescana), Massimo Bottura is renowned for his creativity, and is also the founder – along with his wife Lara Gilmore – of the cultural organization Food For Soul, as well as Tortellante.