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  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria.
    panettone-29.jpg
  • MILANO, The makning of Panettone. Pavè. slices of panettone are on sale at the Cafeteria
    panettone-21.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria.
    panettone-17.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria.
    panettone-16.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria. Panettone dought ready for the oven
    panettone-15.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria. Panettone dought ready for the oven
    panettone-7.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria.
    panettone-4.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria. once the dough has risen, is ready for the pirlatura: Flattening a dough means rounding it off by turning it between hands or on the work surface giving it a regular spherical shape, in this way a regular growth is given to the dough during leavening.
    panettone.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria.
    panettone-27.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria.
    panettone-26.jpg
  • MILANO, The makning of Panettone. Pavè. slices of panettone are on sale at the Cafeteria
    panettone-20.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria. once the dough has risen, is ready for the pirlatura: Flattening a dough means rounding it off by turning it between hands or on the work surface giving it a regular spherical shape, in this way a regular growth is given to the dough during leavening.
    panettone-14.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria. once the dough has risen, is ready for the pirlatura: Flattening a dough means rounding it off by turning it between hands or on the work surface giving it a regular spherical shape, in this way a regular growth is given to the dough during leavening.
    panettone-13.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria. once the dough has risen, is ready for the pirlatura: Flattening a dough means rounding it off by turning it between hands or on the work surface giving it a regular spherical shape, in this way a regular growth is given to the dough during leavening.
    panettone-12.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria. Panettone dought ready for the oven
    panettone-6.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria.
    panettone-3.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria.
    panettone-28.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria.
    panettone-25.jpg
  • MILANO, The makning of Panettone. Pavè. slices of panettone are on sale at the Cafeteria
    panettone-22.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria. Panettone dought ready for the oven
    panettone-10.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria. Panettone dought ready for the oven
    panettone-9.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria. Panettone dought ready for the oven
    panettone-8.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria. Panettone dought ready for the oven
    panettone-5.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria.
    panettone-2.jpg
  • Kitzbuhel-4.jpg
  • Milan, GIACOMO, caffè di Palazzo Reale . Caffè Letterario in Palazzo Reale was born from the desire to follow in the footsteps of cafés found in the most famous museums in the world. It is a space where culture blends with the art of food, making for an interesting meeting place. At Giacomo Coffee you can start your day with a tasty breakfast of delicious homemade pastries or you can enjoy lunch choosing dishes prepared by Giacomo chefs, expertly offering traditional Italian fare in the daily menu. The room on the first floor is instead the perfect place to sip a cup of tea from the prestigious Mariages Frerès selection, while leafing through the catalogs of exhibitions held at Palazzo Reale over the last 25 years.
    Da Giacomo, Milan-52.jpg
  • Milan, GIACOMO, Tabaccheria The charm of an old Italian convenience store and the authenticity of a traditional Venetian wine bar meet at a fascinating crossroads marked by fragrances and flavors. The historical Tabaccheria Giacomo has returned to the scene without losing any of its original charm: it has maintained the uniqueness of a small venue where, starting from today, a selection of the typical foods of Giacomo Bulleri establishments will be available.
    Da Giacomo, Milan-19.jpg
  • Milan, GIACOMO, Tabaccheria The charm of an old Italian convenience store and the authenticity of a traditional Venetian wine bar meet at a fascinating crossroads marked by fragrances and flavors. The historical Tabaccheria Giacomo has returned to the scene without losing any of its original charm: it has maintained the uniqueness of a small venue where, starting from today, a selection of the typical foods of Giacomo Bulleri establishments will be available.
    Da Giacomo, Milan.jpg
  • Bergamo: the  upper town is almost, usually packed with tourists from all around the world is almost empty
    bergamo covid-19-46.jpg
  • Bergamo: the  upper town is almost, usually packed with tourists from all around the world is almost empty
    bergamo covid-19-43.jpg
  • Milan, Ostelzz, first capsule hotel in town
    capsule hotel-26.jpg
  • Milan, Ostelzz, first capsule hotel in town
    capsule hotel-25.jpg
  • Milan, Ostelzz, first capsule hotel in town
    capsule hotel-23.jpg
  • Milan, coffee time at Camparino Bar in Piazza del Duomo
    Milan176.jpg
  • Milan, Camparino Bar in Galleria Vittorio Emanuele
    Milan171.jpg
  • Milan, Camparino Bar in Galleria Vittorio Emanuele
    Milan170.jpg
  • Milan, Camparino Bar in Galleria Vittorio Emanuele
    Milan169.jpg
  • Milan,    Starbucks Reserve Roastery
    Milan38.jpg
  • Milan,    Starbucks Reserve Roastery
    Milan37.jpg
  • Milan,    Starbucks Reserve Roastery
    Milan35.jpg
  • Milan, Princi cafe in Porta Garibaldi
    Milan13.jpg
  • Milan, Princi cafe in Porta Garibaldi
    Milan12.jpg
  • Milan, Princi cafe in Porta Garibaldi
    Milan11.jpg
  • Milan: Tenoha cooworking area
    Milan
  • Austria , Kitzbuhel ,  Downhill ski world cup.
    Kitzbuhel-62.jpg
  • Austria , Kitzbuhel ,  Downhill ski world cup.
    Kitzbuhel-45.jpg
  • Austria , Kitzbuhel ,  Downhill ski world cup.
    Kitzbuhel-43.jpg
  • Austria , Kitzbuhel ,  Downhill ski world cup.
    Kitzbuhel-6.jpg
  • Singapore, dong pole colonial cafe , near the popular arab street
    Singapore-38.jpg
  • Milan, GIACOMO, caffè di Palazzo Reale,  Pasticcini vari . Caffè Letterario in Palazzo Reale was born from the desire to follow in the footsteps of cafés found in the most famous museums in the world. It is a space where culture blends with the art of food, making for an interesting meeting place. At Giacomo Coffee you can start your day with a tasty breakfast of delicious homemade pastries or you can enjoy lunch choosing dishes prepared by Giacomo chefs, expertly offering traditional Italian fare in the daily menu. The room on the first floor is instead the perfect place to sip a cup of tea from the prestigious Mariages Frerès selection, while leafing through the catalogs of exhibitions held at Palazzo Reale over the last 25 years.
    Da Giacomo, Milan-60.jpg
  • Milan, GIACOMO, caffè di Palazzo Reale,  Pasticcini vari . Caffè Letterario in Palazzo Reale was born from the desire to follow in the footsteps of cafés found in the most famous museums in the world. It is a space where culture blends with the art of food, making for an interesting meeting place. At Giacomo Coffee you can start your day with a tasty breakfast of delicious homemade pastries or you can enjoy lunch choosing dishes prepared by Giacomo chefs, expertly offering traditional Italian fare in the daily menu. The room on the first floor is instead the perfect place to sip a cup of tea from the prestigious Mariages Frerès selection, while leafing through the catalogs of exhibitions held at Palazzo Reale over the last 25 years.
    Da Giacomo, Milan-59.jpg
  • Milan, GIACOMO, caffè di Palazzo Reale,  Pasticcini vari . Caffè Letterario in Palazzo Reale was born from the desire to follow in the footsteps of cafés found in the most famous museums in the world. It is a space where culture blends with the art of food, making for an interesting meeting place. At Giacomo Coffee you can start your day with a tasty breakfast of delicious homemade pastries or you can enjoy lunch choosing dishes prepared by Giacomo chefs, expertly offering traditional Italian fare in the daily menu. The room on the first floor is instead the perfect place to sip a cup of tea from the prestigious Mariages Frerès selection, while leafing through the catalogs of exhibitions held at Palazzo Reale over the last 25 years.
    Da Giacomo, Milan-58.jpg
  • Milan, GIACOMO, caffè di Palazzo Reale . Caffè Letterario in Palazzo Reale was born from the desire to follow in the footsteps of cafés found in the most famous museums in the world. It is a space where culture blends with the art of food, making for an interesting meeting place. At Giacomo Coffee you can start your day with a tasty breakfast of delicious homemade pastries or you can enjoy lunch choosing dishes prepared by Giacomo chefs, expertly offering traditional Italian fare in the daily menu. The room on the first floor is instead the perfect place to sip a cup of tea from the prestigious Mariages Frerès selection, while leafing through the catalogs of exhibitions held at Palazzo Reale over the last 25 years.
    Da Giacomo, Milan-53.jpg
  • Milan, GIACOMO, Tabaccheria The charm of an old Italian convenience store and the authenticity of a traditional Venetian wine bar meet at a fascinating crossroads marked by fragrances and flavors. The historical Tabaccheria Giacomo has returned to the scene without losing any of its original charm: it has maintained the uniqueness of a small venue where, starting from today, a selection of the typical foods of Giacomo Bulleri establishments will be available.
    Da Giacomo, Milan-18.jpg
  • Milan, GIACOMO, Tabaccheria The charm of an old Italian convenience store and the authenticity of a traditional Venetian wine bar meet at a fascinating crossroads marked by fragrances and flavors. The historical Tabaccheria Giacomo has returned to the scene without losing any of its original charm: it has maintained the uniqueness of a small venue where, starting from today, a selection of the typical foods of Giacomo Bulleri establishments will be available.
    Da Giacomo, Milan-16.jpg
  • Milan, GIACOMO, Tabaccheria The charm of an old Italian convenience store and the authenticity of a traditional Venetian wine bar meet at a fascinating crossroads marked by fragrances and flavors. The historical Tabaccheria Giacomo has returned to the scene without losing any of its original charm: it has maintained the uniqueness of a small venue where, starting from today, a selection of the typical foods of Giacomo Bulleri establishments will be available.
    Da Giacomo, Milan-3.jpg
  • Milan, GIACOMO, Tabaccheria The charm of an old Italian convenience store and the authenticity of a traditional Venetian wine bar meet at a fascinating crossroads marked by fragrances and flavors. The historical Tabaccheria Giacomo has returned to the scene without losing any of its original charm: it has maintained the uniqueness of a small venue where, starting from today, a selection of the typical foods of Giacomo Bulleri establishments will be available.
    Da Giacomo, Milan-2.jpg
  • Milan, refettorio Ambrosiano. Every year, in Italy alone, food valued at 8.7 billion euros are thrown in the garbage. For chef Massimo Bottura the issue of food wastage needed to be addressed with action. He initiated an off-site project in line with Expo’s theme Feed the Planet; Energy for Life with a new model for a soup kitchen where meals could be prepared for the neediest residents of the neighborhood with the waste generated from Expo. The catholic church donated Teatro Greco, an abandoned theatre from the 1930s, and after a 6-month renovation guided by Pavilion Zero director Davide Rampello and Massimo Bottura, it became a light-filled space equipped with a professional kitchen and an ample room for 96 guests.<br />
Generous donations from Milan’s most renowned designers, architects and furniture companies assured that the dining hall would serve not only to feed the body but also to nourish the soul. Italian artists Carlo Benvenuto, Mimmo Palladino, Gaetano Pesce and Enzo Cucchi contributed to the project with site-specific artwork for the Refettorio. No More Excuses, a neon sign by artist Maurizio Nannucci lining the exterior of the building, became the theme of the months that followed. Massimo Bottura invited over 60 world-class guest chefs, among which Mario Batali, Alain Ducasse, Gastón Acurio, and René Redzepi, to visit the Refettorio and share their ideas and recipes so to work with re-purposed ingredients from potato peels to day old bread.<br />
During the 5 months of Expo, 15 tons of food waste were transformed into delicious, healthy and seasonal meals that provided lunch for neighboring children and evening meals for the numerous homeless shelters in the area. Fortunately, the Refettorio Ambrosiano project does not end there. Under the governance of Caritas Ambrosiana, it continues to run a community kitchen for nearby homeless shelters, cooking with a daily supply of supermarket waste. The space also serves the local community as a cultural center for
    Massimo_Bottura23.tif
  • Milan, refettorio Ambrosiano. Every year, in Italy alone, food valued at 8.7 billion euros are thrown in the garbage. For chef Massimo Bottura the issue of food wastage needed to be addressed with action. He initiated an off-site project in line with Expo’s theme Feed the Planet; Energy for Life with a new model for a soup kitchen where meals could be prepared for the neediest residents of the neighborhood with the waste generated from Expo. The catholic church donated Teatro Greco, an abandoned theatre from the 1930s, and after a 6-month renovation guided by Pavilion Zero director Davide Rampello and Massimo Bottura, it became a light-filled space equipped with a professional kitchen and an ample room for 96 guests.<br />
Generous donations from Milan’s most renowned designers, architects and furniture companies assured that the dining hall would serve not only to feed the body but also to nourish the soul. Italian artists Carlo Benvenuto, Mimmo Palladino, Gaetano Pesce and Enzo Cucchi contributed to the project with site-specific artwork for the Refettorio. No More Excuses, a neon sign by artist Maurizio Nannucci lining the exterior of the building, became the theme of the months that followed. Massimo Bottura invited over 60 world-class guest chefs, among which Mario Batali, Alain Ducasse, Gastón Acurio, and René Redzepi, to visit the Refettorio and share their ideas and recipes so to work with re-purposed ingredients from potato peels to day old bread.<br />
During the 5 months of Expo, 15 tons of food waste were transformed into delicious, healthy and seasonal meals that provided lunch for neighboring children and evening meals for the numerous homeless shelters in the area. Fortunately, the Refettorio Ambrosiano project does not end there. Under the governance of Caritas Ambrosiana, it continues to run a community kitchen for nearby homeless shelters, cooking with a daily supply of supermarket waste. The space also serves the local community as a cultural center for
    Massimo_Bottura24.tif
  • Milan, refettorio Ambrosiano. Every year, in Italy alone, food valued at 8.7 billion euros are thrown in the garbage. For chef Massimo Bottura the issue of food wastage needed to be addressed with action. He initiated an off-site project in line with Expo’s theme Feed the Planet; Energy for Life with a new model for a soup kitchen where meals could be prepared for the neediest residents of the neighborhood with the waste generated from Expo. The catholic church donated Teatro Greco, an abandoned theatre from the 1930s, and after a 6-month renovation guided by Pavilion Zero director Davide Rampello and Massimo Bottura, it became a light-filled space equipped with a professional kitchen and an ample room for 96 guests.<br />
Generous donations from Milan’s most renowned designers, architects and furniture companies assured that the dining hall would serve not only to feed the body but also to nourish the soul. Italian artists Carlo Benvenuto, Mimmo Palladino, Gaetano Pesce and Enzo Cucchi contributed to the project with site-specific artwork for the Refettorio. No More Excuses, a neon sign by artist Maurizio Nannucci lining the exterior of the building, became the theme of the months that followed. Massimo Bottura invited over 60 world-class guest chefs, among which Mario Batali, Alain Ducasse, Gastón Acurio, and René Redzepi, to visit the Refettorio and share their ideas and recipes so to work with re-purposed ingredients from potato peels to day old bread.<br />
During the 5 months of Expo, 15 tons of food waste were transformed into delicious, healthy and seasonal meals that provided lunch for neighboring children and evening meals for the numerous homeless shelters in the area. Fortunately, the Refettorio Ambrosiano project does not end there. Under the governance of Caritas Ambrosiana, it continues to run a community kitchen for nearby homeless shelters, cooking with a daily supply of supermarket waste. The space also serves the local community as a cultural center for
    Massimo_Bottura26.tif
  • Inverigo, Poliform Cafè inside the Poliform Lab area. a quite and nicecafè and freastaurant for sellers and buyers
    Poliform-16.jpg
  • MILANO, The makning of Panettone. Pavè. some of the ingredients, flour, candied fruit, candied grapes, sugar butter, vanilla.
    panettone-23.jpg
  • MILANO, The makning of Panettone. Pavè.
    panettone-19.jpg
  • panettone-18.jpg
  • MILANO, The makning of Panettone. Pavè.
    panettone-11.jpg
  • Italy, Abruzzo, Penna Piedimonte
    Italian summer-88.jpg
  • Bergamo: the  upper town is almost, usually packed with tourists from all around the world is almost empty
    bergamo covid-19-45.jpg
  • Milan, Ostelzz, first capsule hotel in town
    capsule hotel-5.jpg
  • Milan, Camparino Bar in Galleria Vittorio Emanuele
    Milan173.jpg
  • Milan, Camparino Bar in Galleria Vittorio Emanuele
    Milan172.jpg
  • Milan, Corso Como 10 Bar
    Milan160.jpg
  • Milan,    Starbucks Reserve Roastery
    Milan41.jpg
  • Milan,  Milan Gadget at Starbucks Starbucks Reserve Roastery
    Milan40.jpg
  • Milan,    Starbucks Reserve Roastery
    Milan39.jpg
  • Milan,    Starbucks Reserve Roastery
    Milan36.jpg
  • Milan, Princi cafe in Porta Garibaldi
    Milan15.jpg
  • Milan, Princi cafe in Porta Garibaldi
    Milan14.jpg
  • Greece, Kyklades, Amorgos
    greece-107.jpg
  • Greece, Kyklades, Amorgos
    greece-106.jpg
  • Austria , Kitzbuhel ,  Downhill ski world cup.
    Kitzbuhel-63.jpg
  • Austria , Kitzbuhel ,  Downhill ski world cup.
    Kitzbuhel-48.jpg
  • Austria , Kitzbuhel ,  Downhill ski world cup.
    Kitzbuhel-44.jpg
  • Kitzbuhel-10.jpg
  • Singapore, Ya Kun Kaya Toast, traditional chinese cofeestall since 1944 in downtwon
    Singapore-52.jpg
  • Milan, GIACOMO, caffè di Palazzo Reale . Caffè Letterario in Palazzo Reale was born from the desire to follow in the footsteps of cafés found in the most famous museums in the world. It is a space where culture blends with the art of food, making for an interesting meeting place. At Giacomo Coffee you can start your day with a tasty breakfast of delicious homemade pastries or you can enjoy lunch choosing dishes prepared by Giacomo chefs, expertly offering traditional Italian fare in the daily menu. The room on the first floor is instead the perfect place to sip a cup of tea from the prestigious Mariages Frerès selection, while leafing through the catalogs of exhibitions held at Palazzo Reale over the last 25 years.
    Da Giacomo, Milan-56.jpg
  • Milan, GIACOMO, caffè di Palazzo Reale . Caffè Letterario in Palazzo Reale was born from the desire to follow in the footsteps of cafés found in the most famous museums in the world. It is a space where culture blends with the art of food, making for an interesting meeting place. At Giacomo Coffee you can start your day with a tasty breakfast of delicious homemade pastries or you can enjoy lunch choosing dishes prepared by Giacomo chefs, expertly offering traditional Italian fare in the daily menu. The room on the first floor is instead the perfect place to sip a cup of tea from the prestigious Mariages Frerès selection, while leafing through the catalogs of exhibitions held at Palazzo Reale over the last 25 years.
    Da Giacomo, Milan-54.jpg
  • Milan, GIACOMO, Tabaccheria The charm of an old Italian convenience store and the authenticity of a traditional Venetian wine bar meet at a fascinating crossroads marked by fragrances and flavors. The historical Tabaccheria Giacomo has returned to the scene without losing any of its original charm: it has maintained the uniqueness of a small venue where, starting from today, a selection of the typical foods of Giacomo Bulleri establishments will be available.
    Da Giacomo, Milan-14.jpg
  • Milan, GIACOMO, Tabaccheria The charm of an old Italian convenience store and the authenticity of a traditional Venetian wine bar meet at a fascinating crossroads marked by fragrances and flavors. The historical Tabaccheria Giacomo has returned to the scene without losing any of its original charm: it has maintained the uniqueness of a small venue where, starting from today, a selection of the typical foods of Giacomo Bulleri establishments will be available.
    Da Giacomo, Milan-13.jpg
  • Milan, GIACOMO, Tabaccheria The charm of an old Italian convenience store and the authenticity of a traditional Venetian wine bar meet at a fascinating crossroads marked by fragrances and flavors. The historical Tabaccheria Giacomo has returned to the scene without losing any of its original charm: it has maintained the uniqueness of a small venue where, starting from today, a selection of the typical foods of Giacomo Bulleri establishments will be available.
    Da Giacomo, Milan-12.jpg
  • Milan, GIACOMO, Tabaccheria The charm of an old Italian convenience store and the authenticity of a traditional Venetian wine bar meet at a fascinating crossroads marked by fragrances and flavors. The historical Tabaccheria Giacomo has returned to the scene without losing any of its original charm: it has maintained the uniqueness of a small venue where, starting from today, a selection of the typical foods of Giacomo Bulleri establishments will be available.
    Da Giacomo, Milan-11.jpg
  • Milan, GIACOMO, Tabaccheria The charm of an old Italian convenience store and the authenticity of a traditional Venetian wine bar meet at a fascinating crossroads marked by fragrances and flavors. The historical Tabaccheria Giacomo has returned to the scene without losing any of its original charm: it has maintained the uniqueness of a small venue where, starting from today, a selection of the typical foods of Giacomo Bulleri establishments will be available.
    Da Giacomo, Milan-9.jpg
  • Milan, GIACOMO, Tabaccheria The charm of an old Italian convenience store and the authenticity of a traditional Venetian wine bar meet at a fascinating crossroads marked by fragrances and flavors. The historical Tabaccheria Giacomo has returned to the scene without losing any of its original charm: it has maintained the uniqueness of a small venue where, starting from today, a selection of the typical foods of Giacomo Bulleri establishments will be available.
    Da Giacomo, Milan-7.jpg
  • Milan, GIACOMO, Tabaccheria The charm of an old Italian convenience store and the authenticity of a traditional Venetian wine bar meet at a fascinating crossroads marked by fragrances and flavors. The historical Tabaccheria Giacomo has returned to the scene without losing any of its original charm: it has maintained the uniqueness of a small venue where, starting from today, a selection of the typical foods of Giacomo Bulleri establishments will be available.
    Da Giacomo, Milan-5.jpg
  • Milan, GIACOMO, Tabaccheria The charm of an old Italian convenience store and the authenticity of a traditional Venetian wine bar meet at a fascinating crossroads marked by fragrances and flavors. The historical Tabaccheria Giacomo has returned to the scene without losing any of its original charm: it has maintained the uniqueness of a small venue where, starting from today, a selection of the typical foods of Giacomo Bulleri establishments will be available.
    Da Giacomo, Milan-4.jpg
  • Milan, refettorio Ambrosiano. Every year, in Italy alone, food valued at 8.7 billion euros are thrown in the garbage. For chef Massimo Bottura the issue of food wastage needed to be addressed with action. He initiated an off-site project in line with Expo’s theme Feed the Planet; Energy for Life with a new model for a soup kitchen where meals could be prepared for the neediest residents of the neighborhood with the waste generated from Expo. The catholic church donated Teatro Greco, an abandoned theatre from the 1930s, and after a 6-month renovation guided by Pavilion Zero director Davide Rampello and Massimo Bottura, it became a light-filled space equipped with a professional kitchen and an ample room for 96 guests.<br />
Generous donations from Milan’s most renowned designers, architects and furniture companies assured that the dining hall would serve not only to feed the body but also to nourish the soul. Italian artists Carlo Benvenuto, Mimmo Palladino, Gaetano Pesce and Enzo Cucchi contributed to the project with site-specific artwork for the Refettorio. No More Excuses, a neon sign by artist Maurizio Nannucci lining the exterior of the building, became the theme of the months that followed. Massimo Bottura invited over 60 world-class guest chefs, among which Mario Batali, Alain Ducasse, Gastón Acurio, and René Redzepi, to visit the Refettorio and share their ideas and recipes so to work with re-purposed ingredients from potato peels to day old bread.<br />
During the 5 months of Expo, 15 tons of food waste were transformed into delicious, healthy and seasonal meals that provided lunch for neighboring children and evening meals for the numerous homeless shelters in the area. Fortunately, the Refettorio Ambrosiano project does not end there. Under the governance of Caritas Ambrosiana, it continues to run a community kitchen for nearby homeless shelters, cooking with a daily supply of supermarket waste. The space also serves the local community as a cultural center for
    Massimo_Bottura20.tif
  • Milan, refettorio Ambrosiano. Every year, in Italy alone, food valued at 8.7 billion euros are thrown in the garbage. For chef Massimo Bottura the issue of food wastage needed to be addressed with action. He initiated an off-site project in line with Expo’s theme Feed the Planet; Energy for Life with a new model for a soup kitchen where meals could be prepared for the neediest residents of the neighborhood with the waste generated from Expo. The catholic church donated Teatro Greco, an abandoned theatre from the 1930s, and after a 6-month renovation guided by Pavilion Zero director Davide Rampello and Massimo Bottura, it became a light-filled space equipped with a professional kitchen and an ample room for 96 guests.<br />
Generous donations from Milan’s most renowned designers, architects and furniture companies assured that the dining hall would serve not only to feed the body but also to nourish the soul. Italian artists Carlo Benvenuto, Mimmo Palladino, Gaetano Pesce and Enzo Cucchi contributed to the project with site-specific artwork for the Refettorio. No More Excuses, a neon sign by artist Maurizio Nannucci lining the exterior of the building, became the theme of the months that followed. Massimo Bottura invited over 60 world-class guest chefs, among which Mario Batali, Alain Ducasse, Gastón Acurio, and René Redzepi, to visit the Refettorio and share their ideas and recipes so to work with re-purposed ingredients from potato peels to day old bread.<br />
During the 5 months of Expo, 15 tons of food waste were transformed into delicious, healthy and seasonal meals that provided lunch for neighboring children and evening meals for the numerous homeless shelters in the area. Fortunately, the Refettorio Ambrosiano project does not end there. Under the governance of Caritas Ambrosiana, it continues to run a community kitchen for nearby homeless shelters, cooking with a daily supply of supermarket waste. The space also serves the local community as a cultural center for
    Massimo_Bottura21.tif
  • Milan, refettorio Ambrosiano. Every year, in Italy alone, food valued at 8.7 billion euros are thrown in the garbage. For chef Massimo Bottura the issue of food wastage needed to be addressed with action. He initiated an off-site project in line with Expo’s theme Feed the Planet; Energy for Life with a new model for a soup kitchen where meals could be prepared for the neediest residents of the neighborhood with the waste generated from Expo. The catholic church donated Teatro Greco, an abandoned theatre from the 1930s, and after a 6-month renovation guided by Pavilion Zero director Davide Rampello and Massimo Bottura, it became a light-filled space equipped with a professional kitchen and an ample room for 96 guests.<br />
Generous donations from Milan’s most renowned designers, architects and furniture companies assured that the dining hall would serve not only to feed the body but also to nourish the soul. Italian artists Carlo Benvenuto, Mimmo Palladino, Gaetano Pesce and Enzo Cucchi contributed to the project with site-specific artwork for the Refettorio. No More Excuses, a neon sign by artist Maurizio Nannucci lining the exterior of the building, became the theme of the months that followed. Massimo Bottura invited over 60 world-class guest chefs, among which Mario Batali, Alain Ducasse, Gastón Acurio, and René Redzepi, to visit the Refettorio and share their ideas and recipes so to work with re-purposed ingredients from potato peels to day old bread.<br />
During the 5 months of Expo, 15 tons of food waste were transformed into delicious, healthy and seasonal meals that provided lunch for neighboring children and evening meals for the numerous homeless shelters in the area. Fortunately, the Refettorio Ambrosiano project does not end there. Under the governance of Caritas Ambrosiana, it continues to run a community kitchen for nearby homeless shelters, cooking with a daily supply of supermarket waste. The space also serves the local community as a cultural center for
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  • Rotterdam, man in a cafè
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  • Inverigo, Poliform Cafè inside the Poliform Lab area. a quite and nicecafè and freastaurant for sellers and buyers, Marta Anzani, Corporate manager
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  • Inverigo, Poliform Cafè inside the Poliform Lab area. a quite and nicecafè and freastaurant for sellers and buyers
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Alberto Bernasconi

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