“Orecchiette – The pasta I would like“: this is the name of the social inclusion laboratory designed for autistic children which will also see the participation of chefs Massimo Bottura as a special supervisor (or professor, if you prefer). The initiative will in fact be presented today, Thursday 23 May, at 5pm in Ostuni, in the province of Brindisi: Annamaria Bernardini de Pace, honorary president of the ‘Yuri Srl Benefit Corporation, will do the honors ‘, the benefit company founded to carry out support and inclusion projects and initiatives in Puglia.
The vision behind the project in question, as some of our readers have probably already guessed, is to create a place of Work strong with excellent supervisors (such as Bottura himself, as already mentioned in the opening lines of the article) and who can also and above all act as therapeutic activity for the participating children.
“Orecchiette-The pasta I would like” with Massimo Bottura: all the details of the initiative
The thematic coordinates, in other words, are very clear: but what does the “Orecchiette-The pasta I would like” project consist of, in much more practical terms? The answer is actually simple: the kids involved will prepare one of the most representative and famous products of excellence in Apulian cuisine – the Orecchiette, precisely -, with the aim of sell them at a later stage and then use the proceeds for a series of “other activities with social purposes”, we read in a press release.
This is the content, if we want to define it that way: the vision that animates the project, however, is to combine food education, work education and the involvement of the students themselves in the broader context of the social economy in a single initiative. of the territory in question. Chef Massimo Bottura, we were saying, he will already be present during the presentation of the project also as the creator of “Tortellante”, twin idea born in Emilian land.
The project was born “on the initiative of a group of catering, agri-food, health and science professionals” he explained Giuseppe Primicerio, director of Masseria Traetta and president of the Yuri benefit corporation “who decided together with me to cultivate and donate a social project for autistic children in our area. We want to create a therapeutic-habilitative laboratory where young people and adults with spectrum disorders autistic they learn to produce fresh pasta, a place of sharing and conviviality to be together, create and enjoy the beauty of an important product of the Apulian gastronomic tradition such as Orecchiette, made with a gluten free dough with purified sea water, without adding salt, thanks to the collaboration with ‘Mhare’”.
