Naples. Food and Neapolitan culinary culture as a community center. The neighborhood's first social restaurant will open tomorrow in Scampia. A gathering place in the shadow of the Vele (the red sails), which are scheduled for demolition shortly. The goal, in addition to alleviating hunger, is to address the social ills of a neighborhood with great potential in a facility spanning over 2 square meters near the Vela Rossa, an area previously home to Scampia's local market. "When we first arrived, the building was in a sorry state. We're slowly renovating it at our own expense. We asked the municipality for a grant for the work, but they turned a deaf ear," says Pasquale Chiappetti. "But we're moving forward, trying to make our commitment a reality. We have an industrial kitchen that was used until a few months ago by a company that provided school meals. We're currently negotiating with another company: a new concession would help us cover the costs. We also operate as a company cafeteria, including takeout. At the same time, we run a food bank for two hundred families. In September, we'll open to the public as a pizzeria, grill, and restaurant." Helping and helping each other: this is the spirit that will see the social restaurant open tomorrow with the support of the Abili Oltre association, the 'A Voce d'e criature' Foundation, Stefano Jovele, Camminare Insieme, and the Mamu Center. "We're offering a full dinner for the symbolic price of one euro," says Pino Catuogno, chef and president of the Le Vele association. "An experiment that for now will be repeated once a month. At each event, we'll celebrate a product of excellence in Mediterranean cuisine. Tomorrow, from fusilli to meatballs, tomatoes will be the protagonist. With a group of volunteers, we've decided to form an association dedicated to the theme of food, a great opportunity for socializing. We'll organize food and wine events and work to spread the principles of healthy eating. But we'll also offer zero-kilometer products from urban gardens, produce jams and preserves, and work with social catering. These are ways to support ourselves and teach a skill to neighborhood kids, including migrants."
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