L'Italo-Americano

L'Italo-Americano THURSDAY, NOVEMBER 11, 2021 www.italoamericano.org 4 SERENA PERFETTO NEWS & FEATURES TOP STORIES PEOPLE EVENTS T o make some- thing valuable out of something that might be seen as not having any value at all. It's with these words that Chef Massimo Bottura, well known world- wide for his three-Michelin- star restaurant in Modena, ex- plains what's the spirit of his Refettorios. The Italian word comes from Latin and means "to re-make" and "to restore." Originally a place where monks gathered together to share their daily meal, it is now where food, culture, and sense of belonging come together to create a community. With lo- cations in Italy, France, UK, Brazil, Australia, Switzerland, Mexico, Peru, and the United States, the Refettorios are just one of the initiatives led by Chef Bottura and Laura Gilmore's project, Food for Soul. With learning networks and innovation hubs, the ini- tiative aims at building a more sustainable and inclusive food system, as well as providing basic human needs, increasing well-being, and accelerating opportunities for social mo- bility. W e i n t e r v i e w e d C h e f Bottura and learned more about his connection with America and the initiative l a u n c h e d i n C a l i f o r n i a through Food For Soul and thanks to the partnership with San Francisco's non profit, Farming Hope. C h e f B o t t u r a , w h a t makes you close to San Francisco and its peo- ple? M y h e r i t a g e i s 1 0 0 % Italian, yet America played an important role for me, he made me grow both as a per- son and a chef. During the summer of 1978, I came to the US for the first time and p i c k e d S a n F r a n c i s c o t o study English. I was just 16 y e a r - o l d , c o m i n g f r o m a small town in Northern Italy a n d h a d m y o w n i d e a o f California: rock concerts, convertible cars, and cowboy h a t s . N e v e r t h e l e s s , a f t e r three months being with an American family, I became a different person. My English had improved, and I had got- ten some life lessons on the value of diversity and free- d o m o f e x p r e s s i o n t h a t changed me forever. Those same principles have become part of my cooking as a chef and how we create both a menu and an experience that represent us. It's our ideas, our emotions, and the con- nection with the place we come from. I hold memories of San Francisco in my mind and heart. Being able to con- tribute with small actions, especially during the pan- demic, is for me an opportu- nity to shed light on how we care for people and the envi- ronment. In many ways, San Francisco has been a leading city in both areas: the Bay area has always pushed for a more inclusive community, where everyone fights for i n d i v i d u a l r i g h t s a n d t o restore dignity to those who are often marginalized. The c i t y h a s p r o g r e s s i v e l y become an advocate for a h e a l t h i e r f o o d s y s t e m b y supporting local farmers and fostering better agricultural practices. This is how we can help shape best practices for the world. Why did you think San Francisco needs a pro- ject of this kind? Italy and America share many of the same values. Democracy, freedom, civil rights, and a free market economy are the values that w i l l h e l p b o t h c o u n t r i e s recover from the pandemic. Nevertheless, they are essen- tial everywhere. A Refettorio is designed to help rebuild a c o m m u n i t y b y s h a r i n g a healthy meal with those who need it. It is just a starting point though, from which we are able to create a sense of belonging for the most vul- nerable people and a way to make sure that those who are lucky think differently. This isn't a project made for char- ity but for culture. We see value for everyone involved, guests, chefs, volunteers, c o m m u n i t y p a r t n e r s . N o matter where we are in the world, food means support and ways to create opportu- nities for freedom. For this r e a s o n , t h e s e p r o j e c t s include training activities, educational programs, and Continued to page 6 Bottura at work. His Refettorio San Francisco has recently opened (Photo: Angelo Dal Bao) Michelin-star chef Massimo Bottura, building a better food system through culture, belonging, and community at Refettorios across the world

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