Food is a sense of belonging, declares and specifies one’s origins.
Food is identity, tell me how to eat and I’ll tell you who you are.
Food is an intimate relationship, a physical act, and has more flavour with a special person.

Food is a varied world, moving, through fashion, and tendencies, it receives influences from art, philosophy, and literature. But ethics is the true discipline that should support the entire scaffolding, the whole system. Because those who deal with food deal with life, or rather, lives.

The food experience industry, now widespread on televisions, blogs, and printed media, is increasingly losing its borders, fading into something not so well-defined, too involved with the world of consumption goods. It should never be forgotten that the work of the restaurateur, the work in the kitchen and in the hall, is made by people, beings who think, feel excited, exchange ideas, knowledge and ways of living.

This humanity is an added value, it is what makes us noble men and women, and brings with it duties as well as inalienable rights. Every year I am invited, like many other colleagues, to participate in many charity events support of ONLUS, a non-profit charity organization, specifically for scientific research or child protection. Answering these calls is an honour and a duty, and if you want I’ll explain why.

The dining table is cheerfulness, joy, satisfaction.
The dining table is sharing, curiosity, discovery.
The dining table is a confrontation, dialogue, opportunity.

Sometimes the table is a quick meal, running to work without even remembering what you’ve eaten. However, there are occasions that require more attention from both those who cook and those who eat. These are the occasions in which we caterers have the possibility to be in service of something important. And to observe the true meaning of food itself in such an exposed manner.

Food is a right, respect, humanity