Starred chefs in prison: more stars and fewer bars.
I know “Flavors excluded”Almost by chance, in my search for information related to the world of prison catering.
It is immediately love at first sight with this cultural association, for the grandeur of the events, for the beauty of the people, for the depth of some initiatives, not least the super starry dinner. MORE STARS LESS BARS, organized in early April (2016) in Saluzzo, inside the prison Castile.
The purpose, in addition to eating well with starred recipes, was to financially support “Stampatingalera”, The Fine Art printing course active since 2014 in the Saluzzo prison.
The arrival a Castile, for those who have never been there, it immediately leaves a sense of return to the past, in those epochs of isolated prisons, with enormous walls, with bars on the windows without glass.
They explain to me that this was the site of the prison until 1992 and since 2006 it has been renovated and returned to the public function, with inside the Prison memory museum.
The ingredients of the evening:
- the great wines of the Italian territory,
- a group of important chefs, starred and well-known, who prepared a great charity dinner, engaging the group of inmates attending the cooking class in the afternoon, and working in the evening together with the inmates outside the prison.
Ceretto, Oddero, Sordo, Milazzo, Coppo, Zanotto, Scavino, Rocca Albino accompanied with their wines the recipes of the chefs and offered some magnums for the final auction.
At the tables the service was taken care of by the skilled and friendly students of the Hotel Institute Virginio Donadio of Dronero, supervised by their professor Mauro Prato.
The dishes followed one another in extreme goodness, masterfully decorated (despite the crockery available was paper and certainly not from a super starred restaurant).
Good, beautiful and incredibly scenic! I enjoyed tweeting them one by one, complimenting the chefs live, taking pictures of dishes and waiters, and last but not least, thanking the director of the Saluzzo prison for the noble initiatives and proposing the project. Food stories behind bars😉
The chefs who worked on all this, and whom I met one by one for an exchange of chatter and tastings, are:
Yoji Tokuyoshi of Tokuyoshi Restaurant – Milan – (1 michelin star)
Giancarlo Morelli of the Pomiroeu restaurant – Seregno (MB) – (1 michelin star)
Pino Cuttaia of La Madia Restaurant – Licata (AG) – (2 michelin stars)
Theo Penati and Matteo Boschiero Preto of Pierino Penati Restaurant – Viganò Brianza (LC) – (1 Michelin star)
Christian and Manuel Costardi of the Christian & Manuel Restaurant – Vercelli – (1 michelin star)
Ugo Alciati del Ristorante – Serralunga d’Alba (CN) – (1 michelin star)
Massimo Camia del Ristrante Massimo Camia – Barolo (CN) – (1 michelin star)
Cristina Bowerman of the Glass Hostaria Restaurant – Rome – (1 michelin star)
Alessandro Negrini and Fabio Pisani of the restaurant Il Posto di Aimo e Nadia – Milan – (2 michelin stars)
Thank you all for a great evening 😉