(ANSA) - NEW YORK, MAY 24 - Support for Emilia-Romagna also comes from fellow citizens in the USA. For ten years the chef Giancarlo 'Wendy' Cacciatori, born in San Giovanni in Persiceto and raised in Bologna, carries on together with his wife Valentina Imbrenda a philosophy, that of making known the authenticity of Emilian cuisine and its typical dishes. After the flood, it decided to donate this week's proceeds of tortellini dishes from its restaurants in New York and Miami to support the affected populations and territories. "Many realities in Romagna are in a difficult situation. I am also a former firefighter and in recent days I have heard my colleagues who are very worried - he says - I felt compelled to lend a hand, so with my wife we thought of donating the proceeds of the tortellini sold this week to charity". Cacciatori opened the first restaurant ViaEmilia 9 in Miami Beach in 2014, then came Nonna Beppa in Soho, New York, and then always in Miami Via Emilia 9 Garden.
Less than a year ago he had the management of the restaurant of the Pelican hotel in Miami, just reopened by the founder of Diesel Renzo Rosso on Ocean Drive. (ANSA).
Emilian chef in the USA donates the proceeds of tortellini to the flood victims
2023-05-25T07:59:37.091Z
Highlights: Giancarlo 'Wendy' Cacciatori has been a chef in the U.S. for ten years. He opened the first restaurant ViaEmilia 9 in Miami Beach in 2014. He also runs Nonna Beppa in Soho, New York, and then always in Miami Via Emilia 9 Garden. After the flood, it decided to donate this week's proceeds of tortellini dishes from its restaurants in New York and Miami to support the affected populations and territories.
(ANSA)
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