With the project “CARE’s, The Ethical Chef Days”, created by starred chef Norbert Niederkofler and Paolo Ferretti, Marchesi 1824 and Restaurant Torre of Fondazione Prada respectively promote the initiatives “CARE’s Social Responsibility Award” and “CARE’s Chef Under 30”, in line with the principles of an ethical cuisine, safeguarding of the land and environmental preservation.
Since 2016, Marchesi 1824 has been fostering the “CARE’s Social Responsibility Award”, aimed at rewarding the efforts of professionals who have distinguished themselves in the safeguarding of an ethical culinary culture, by means of innovative practices that favour ecological and social sustainability, and the promotion of the local territory and biodiversity.
FOURTH EDITION - 2019
“La Lanterna di Diogene”, a social cooperative based in Solara di Bomporto, in the province of Modena, arose from the desire to give people who have grown up with difficult medical conditions the dream of a fulfilling job.
THIRD EDITION - 2018
“Contrada Bricconi” in Valzurio, near Bergamo, arises from the wish of Giacomo Perletti and Matteo Trapletti to revive the farming and hospitality of a location with ancient traditions, including the restoration of the original sixteenth-century buildings.
SECOND EDITION - 2017
The “Azienda Agricola Brandimarte” in Castelluccio di Norcia, renowned for using techniques that respect nature and its cycles in the cultivation of lentils and spelt.
FIRST SUMMER EDITION - 2017
Francesca Iurlaro a graduate student at the European University Institute of Florence a scholarship for the innovative approach with which she has introduced the concept of ethics applied to food in her academic research.
FIRST EDITION - 2016
Harald Gasser, a farmer from the Alto-Adige at the “Aspinger” alpine “maso” or farm and keeper of “rare herbs” which he cultivates, preserving over 400 species.
“CARE’s Chef Under 30” is the project conceived in collaboration with Ristorante Torre and “CARE’s, The Ethical Chef Days”, with the goal of promoting the principles of a sustainable cuisine by inviting talented chefs under the age of thirty from around the world to create an exclusive menu inspired by the culinary identity of their country of origin.
Discover more on Fondazioneprada.org