Sambonet and Rosenthal recently supported an Identità Inclusive event with an original table setting, deliberately made exclusively of pieces that are discontinued and different from each other, to show how every diversity can become the engine of a sustainable growth, in every area, even in table design.
During Identità Inclusive, the first festival celebrating the best Italian models of social food service, organized by Identità Golose and its curator Paolo Marchi together with Ristorante XFood, Sambonet and Rosenthal set a table at the fundraising dinner held earlier this month in San Vito dei Normanni, at ExFadda. This is where XFood was founded, a restaurant that has promoted its own philosophy of inclusiveness for years and already a ‘friend’ of the company, as it won the Chiocciola of Slow Food’s Osterie d’Italia guide and the Paderno prize as “Miglior Oste 2024”.
All of the Sambonet and Rosenthal items set for the dinner are discontinued giving second life to products that are no longer marketed – destined for recycling – and perfectly functional in expressing common corporate social responsibility messages.
The dinner was prepared by six chefs from all over Italy who promote inclusion work in the haute cuisine world: Antonio Guida from the two-Michelin-starred Ristorante Seta at Mandarin Hotel in Milan; Franco Pepe, award-winning pizza chef from Pepe In Grani restaurant; Jessica Rosval, chef of Massimo Bottura ‘s Al Gatto Verde di Casa Maria Luigia restaurant, and culinary director of the Association for the Integration of Women; Floriano Pellegrino, from the one-Michelin-starred restaurant Bros’ in Lecce; Giovanni Ingletti, chef of XFood; and Nicola di Lena, pastry chef of Virgola, a therapeutic pastry shop in the XFood world that welcomes people with disabilities and women victims of violence into its workshop, appointed by Italian President Sergio Mattarella as Cavaliere dell’Ordine al merito della Repubblica italiana.
