From Valtellina to the San Patrignano community in Rimini to cook pizzoccheri for over a thousand people and participate in a moment of sociality with the guests of the structure which has welcomed boys and girls with addiction problems for over 40 years. The initiative is by the association Per la vita San Patrignano Sondrio, based in Poggiridenti, which involved the Pizzocchero Academy of Teglio in «a special event aimed at the association’s volunteers and the young people on the path – the words of the community San Patrignano – to enhance the territories in which San Patrignano is present and celebrate the projects carried out together.
And then, of course, to enjoy the typical dishes of Valtellina, starting with the pizzoccheri prepared by the Pizzocchero Academy of Teglio.” «We are very happy and proud to have been able to organize this event – explains Sergio Togni of the Per la vita association -. Furthermore, it was the first time that the community opened its doors to associations for a shared initiative in which each reality could bring its own typical dish. Obviously we thought of pizzoccheri, as well as bresaola, cheeses, bisciola and cupeta. I must say that we were very surprised by the generosity of many traders who supplied us with the products and whom we thank.”
A delegation of around twenty people left from Valtellina to the province of Rimini for the day of aggregation and sharing, as well as to allow some family members to spend some time with their guest children. «We were satisfied with the experience», concludes Togni who takes the opportunity to raise awareness of the activity of the Per la vita association: «We deal with children with addictions and we want to be of support to parents and families, because it is not easy manage these issues.” He never says no to the Pizzocchero Academy of Teglio which has also taught some guest boys and chefs the pizzocchero recipe.
«Given the importance of the community, we joined the trip immediately and with enthusiasm – explains the president, Flavio Bottoni -. Of course, preparing over a thousand portions of pizzoccheri wasn’t that simple, but we coordinated and got busy. There were seven of us from the Academy with our scarlatrices. We showed up at 7.30 am on Sunday morning and from 8 to 11.30 we scarfed down 1,100 portions. The boys helped us peel the potatoes and clean the cabbage. At an intense pace we cooked and seasoned the pizzoccheri in eight stations; it was a constant process of putting it in the pot and draining it and in an hour and a half everyone was able to eat our pizzoccheri. It was a nice experience. The organization of San Patrignano is impressive and looks like a real city. Everything is precise and structured and I noticed the friendliness and kindness of the guests.”
