The initiative will be attended by the General Director of ASL Bt, Dr. Tiziana Dimatteo; the Director of the ASL Bt Mental Health Department, Dr. Giuseppe Barrasso; the Director of the UOC CSM Barletta, Dr. Philip Iovine; the Director of the Puglia Region Wellness Service, Dr. Laura Liddo; the Headmaster of the Aldo Moro Trani Institute, prof. Michele Buonvino; the legal representative of the Coop. Social “This City”, Dr. Nunzio di Canosa and finally the President of the Associazione Objective Salute Odv, Dr. Francesca Saccotelli.
The Brain and Breakfast project stands out for its multidimensionality and strong social impact. Counting on the quality of the interventions and the professionals involved, Brain and Breakfast intends to carry out a real social, cultural and institutional regeneration, aiming at the occupational rehabilitation (and not only) of patients suffering from mental disorders, for the development of a process of inclusion innovative and generative. This intervention is even more necessary due to the increase in mental suffering that has developed due to the pandemic period. The project, consistently with its aims, involves three important territorial entities: Social Cooperative Society This City (Partner Subject), “Aldo Moro” Higher Secondary Education Institute of Trani (Collaborating Subject) e the ASL BT – Mental Health Department (Collaborating Subject). Brain and Breakfast focuses on professional training and job placement for the disadvantaged individuals involved, in order to guarantee their autonomy and personal growth as well as integration within the social context of reference. The project aims to consolidate community practices in a synergistic and innovative way and to strengthen active citizenship. It also intends to aim at promoting the territory, through the valorisation of the Andria White Art and beyond, an ancient profession to be valorised with new technologies. Furthermore, we will make use of an inter-institutional coordination group to guarantee the centering of the project with respect to the central focus and the satisfaction of the needs that arise from the bottom. The project aims to communicate and disseminate the interventions carried out thanks to the support of the Puglia Region, making known the results and objectives achieved from time to time, in order to make the planned interventions a real best practice. The professional training and job placement project in White Arts (baking) for people with mental health problems aims to provide participants with the skills necessary to work in the baking and food industry, promoting social inclusion and the valorization of individual skills. The project was born from the observation of the difficulties in finding work for people with mental health problems, mainly due to the lack of professional training and the lack of attention to the specific needs of the latter also due to the strong stigmatizing prejudice. Furthermore, a lack of structures and services that can guarantee the psychological and social support necessary to support the job placement of people with mental health problems was noted.
For this reason the project proposal sees the completion of a white arts training course carried out by a training institution with teachers who are experts in the sector. The course involves the involvement of 15 beneficiaries through theoretical lessons and practical activities as detailed below. This course will allow you to learn the rules underlying the classic recipe and apply some more innovative recipes, which will be conducted step by step from the dough to the cooking. It is an introductory course to the specialization of arts and crafts and in particular that of panarian art. The figure of the baker is placed in the craft sector and can find employment both in small laboratories producing bread and other baked products (artisanal bakers), and in food companies that produce similar but packaged products (crackers, breadsticks, taralli, bread made into sandwiches, baked confectionery products, etc..) The Pizzaiolo, on the other hand, is part of the production process of the pizzeria/restaurant or takeaway, Fast Food in general. In both cases this figure applies specific criteria in the preparation and correct hygienic-sanitary and product conservation practices.
