[et_pb_section fb_built=”1″ _builder_version=”4.27.0″ _module_preset=”default” da_disable_devices=”off|off|off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row _builder_version=”4.27.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/iloveitalianfood.it\/wp-content\/uploads\/2026\/04\/IMG_0158.jpg” _builder_version=”4.27.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
On March 23rd in New York, the spaces of Refettorio Harlem by Massimo Bottura<\/b> were transformed into a place where Italian culture and social commitment came together in a meaningful way. \u201cHarlem Loves Italian Food,\u201d <\/b>part of the Chef\u2019s Lab 2026 program, was not just a gastronomic event, but a tangible gesture in support of the Refettorio\u2019s daily work, providing dignified meals to people in need.<\/p>\n
At the heart of the experience was an outstanding brigade <\/b>composed of members of the Istituto 100% Italiano Cultural Association, bringing to the kitchen a clear vision: to tell the story of Italy through accessible, authentic dishes deeply aligned with the project\u2019s values. Alongside Silvia Baldini<\/b>, chefs Roberto Caporuscio, Luigi Speranza, Raffaele Solinas, Silvia Barban, Damiano Rosella and Graziella Caporuscio<\/b> crafted a culinary journey that combined technique, memory, and a strong sense of purpose.<\/p>\n
The menu opened with bold, convivial flavors<\/b>: from Sicilian caponata to crispy Parmigiano Reggiano bites with a touch of Aceto Balsamico di Modena IGP, alongside a selection of Italian cured meats and cheeses served with fresh focaccia and Neapolitan specialties. A beginning that clearly expressed the kitchen\u2019s intent: recognizable, generous, and inclusive.<\/p>\n
Among the most meaningful dishes, the mixed pasta with provola and potatoes<\/b> perfectly embodied the spirit of the Refettorio. A humble dish from Neapolitan tradition, originally created to make use of what was available, reinterpreted with respect and awareness. This was a deliberate choice, deeply connected to the values of Food for Soul: fighting food waste, promoting sustainability, and restoring dignity to food. Alongside it, Silvia Barban\u2019s agnolotti with ricotta and green pepper<\/b>, finished with brown butter and toasted hazelnuts, added a contemporary touch while maintaining a strong link to tradition.<\/p>\n
The main course, created by Silvia Baldini, struck a refined balance between comfort and elegance: Marsala chicken with black truffle<\/b>, served with cannellini bean pur\u00e9e, peas, sweet-and-sour onions, and a fresh red cabbage, apple, and cumin salad.<\/p>\n
Dessert brought a generous and theatrical finale: from the flamb\u00e9ed meringue cake <\/b>prepared live by Raffaele Solinas to the traditional \u201cPolacca\u201d cake<\/b> by Graziella Caporuscio, alongside timeless Italian classics such as tiramis\u00f9 and caprese cake.<\/p>\n
More than a culinary experience, the event conveyed the deeper meaning behind the work of the Refettorio Harlem, part of the Food for Soul project founded by Massimo Bottura and Lara Gilmore. It represents a model in which food becomes a cultural and social tool, capable of generating value, building community, and placing human dignity at the center.<\/p>\n
In a neighborhood like Harlem\u2014long a crossroads of cultures and identities\u2014Italian cuisine found a new form of expression: less celebratory, more conscious. A universal language made of simple ingredients, meaningful gestures, and vision.<\/b> In this context, the Istituto 100% Italiano once again demonstrated its role: not only as a promoter of excellence, but as a contemporary interpreter of a culture that evolves without losing authenticity.<\/p>\n
A concrete example of how tradition, sustainability, and solidarity can coexist, transforming a shared dining moment into a powerful and relevant message.<\/p>\n
\u201cHarlem Loves Italian Food\u201d was supported by House of Made in Italy and its sponsors: Agriform, Mulino Caputo, Casa Modena, Ciao Il Pomodoro di Napoli, Filicori Zecchini, Acetaia Giusti, Granterre, Lurisia, Monini, Parmareggio, Mionetto, Effeuno, Il Newyorkese, Marino PR, La Gazzetta dello Sport, Modalita, Manikomio Dsgn, and Istituto 100% Italiano.<\/i><\/strong><\/p>\n Special thanks also go to: Pastificio Liguori, Sabatino Tartufi, Latteria Sorrentina, and Petroio.<\/i><\/strong><\/p>\n [\/et_pb_text][et_pb_gallery gallery_ids=”114295,114350,114340,114300,114365,114305,114445,114310,114320,114325,114400,114330,114335,114345,114435,114355,114360,114430,114315,114370,114375,114380,114385,114390,114405,114410,114420,114440,114450,114465,114475,114480,114501,114485,114460,114470,114495″ posts_number=”37″ show_title_and_caption=”off” show_pagination=”off” _builder_version=”4.27.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_gallery][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" On March 23rd in New York, the spaces of Refettorio Harlem by Massimo Bottura were transformed into a place where Italian culture and social commitment came together in a meaningful way. \u201cHarlem Loves Italian Food,\u201d part of the Chef\u2019s Lab 2026 program, was not just a gastronomic event, but a tangible gesture in support of […]<\/p>\n","protected":false},"author":414,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11360],"tags":[],"class_list":["post-114508","post","type-post","status-publish","format-standard","hentry","category-non-categorizzato-en"],"_links":{"self":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/114508","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/users\/414"}],"replies":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/comments?post=114508"}],"version-history":[{"count":3,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/114508\/revisions"}],"predecessor-version":[{"id":114512,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/114508\/revisions\/114512"}],"wp:attachment":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media?parent=114508"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/categories?post=114508"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/tags?post=114508"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}