Refettorios are community kitchens where the fight against food waste meets the effort to foster social integration, dignity, and well-being. Part of the Food for Soul initiative, founded by renowned chef Massimo Bottura, Refettorios take surplus food that would otherwise go to waste and transform it into nutritious meals served in a warm and inviting environment. This initiative reaches beyond mere sustenance, offering a place of welcome, creativity, and connection for those in need. Within this context of compassion and community, we continue our blog series celebrating the inspiring individuals behind Refettorios. Today, we introduce you to Enrico, a former teacher who found a new calling at Refettorio Ambrosiano. As a volunteer, Enrico has turned his passion for cooking into a way to help others, using food surplus to create delicious meals and a sense of belonging for those in need.

Enrico's Journey: A Lifetime of Learning and Giving

After dedicating 43 years to teaching, Enrico discovered a new way to give back to his community by volunteering at Refettorio Ambrosiano. His love for cooking and his desire to help others have come together in perfect harmony, as he now creates mouthwatering dishes from the food surpluses received at the Refettorio. Enrico's biggest challenge is to make exceptional recipes with the diverse ingredients he receives daily, turning potential waste into delicious and nourishing meals.

The Importance of Food for Soul and Refettorio Ambrosiano

When asked how food has saved him, Enrico shares that, for him, food is a life experience that has always enriched him. He believes it is also a means of helping people in need. At Refettorio Ambrosiano, food serves as a common thread that binds many things together. Enrico emphasizes that the environment is not that of a typical soup kitchen, as it features nice tables, chairs, and lighting. In the founders' vision, these aspects ensure that guests who come to satisfy their primary needs can also find companionship and take shelter in a beautiful environment.

Enrico's Approach to Saving Food

Enrico's commitment to fighting food waste shines through his dedication to creating meals that utilize food surplus. Every Friday, he makes a risotto for 80 people, and any leftovers are repurposed for the next day. He shares, "Often the rice is left over, but clearly we don't throw it away. So we roll it out on trays to reuse it the next day with cooking in the oven like the 'Milanese Risotto al Salto.' This risotto is very popular with guests. Another way to recover the excess rice is to make rice balls."

When asked for suggestions to save food, Enrico highlights the importance of creativity in making great recipes with the ingredients received at Refettorio Ambrosiano. Since the choice of raw materials depends on what they receive, volunteers like Enrico must use their ingenuity to create delicious and satisfying meals.

Grundig's Pride in Supporting Food for Soul

As Grundig, we are proud to be the official partner of Food for Soul and to have the opportunity to get to know and share the stories of inspiring individuals like Enrico. Witnessing the transformative power of food and the resilience of the human spirit through the lives of those touched by Refettorios is truly a privilege.

Stay tuned for more inspiring stories in this blog series, where we will continue to share the remarkable journeys of those who bring Refettorios to life.