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Refettorios and Social Tables

Refettorio Gastromotiva

Rodrigo’s Ravioli with sweet banana peel filling

Rodrigo Sardinha, one of the chefs at Refettorio Gastromotiva, shows us a creative way to give value to one of the most wasted ingredients in Brazil: banana peels.

Social Tables Ghirlandina

Andrea’s Spring vegetable risotto

Wonky zucchini, overripe cauliflowers and wrinkled peppers are the unsuspecting ingredients of this colourful risotto prepared by Andrea, the young assistant chef at Social Tables Ghirlandina in Modena. In-season vegetables that would have otherwise been wasted, were turned into a creamy risotto for the guests of the project.

Refettorio Ambrosiano

Massimo's Bread is Gold

Realized during one of the first services at Refettorio Ambrosiano, Bread is Gold is much more than a recipe, it’s an ode to undervalued ingredients. It’s Food for Soul’s starting point, what we think of when we are asked why Cooking is An Act of Love. 

Social Tables Antoniano

Johnny’s Turmeric bread

The Social Tables Antoniano are a special place for the many families with children who enjoy the Monday evening service. Thanks to them, the space has become a welcoming shelter not only for the body, but for the soul.

Refettorio Felix 

Cleo’s Raw Peanut Chocolate Slice

Do you ever crave a sweet but healthy snack? Then this recipe is going to be perfect for you! Follow Cleo’s steps to make the perfect Raw Peanut Chocolate Slice, a delicious dessert that the Head Chef of Refettorio Felix prepared for the guests using only surplus ingredients.

Refettorio Paris

Solene’s Crab with crunchy vegetables and Corsican lemon bisque

According to their guests, food at Refettorio Paris is “art on a plate”. The two talented chefs who work in the kitchen of La Madeleine have indeed a way of turning surplus food into delicious works of art, which restore people’s bodies and souls.

Social Tables Made in Cloister

Sabrina's meatballs with tomato sauce

At the Social Tables Made in Cloister in Naples, the value of hospitality comes in many forms and sometimes even in the shape of delicious meatballs that the project delivers to people and families in need from the community.