“Moltivolti” among the best solidarity gastronomic projects of 2022 according to Gambero Rosso | Trends

Gambero Rosso has selected Moltivolti as one of the best solidarity food and wine projects of 2022. The authoritative magazine did not miss the attention and commitment of the Palermo restaurant for a sustainable, ethical and supportive cuisine that is also tasty, clean and right.

Multivolti, a meeting place, a restaurant, a co-working space, but above all a social inclusion project

Gambero Rosso underlined how Moltivolti is a meeting place, a restaurant, a co-working, but above all a social inclusion project that has its headquarters in the heart of Ballarò, the most multi-ethnic market in Palermo. But what probably didn’t escape the radar of the important gastronomic magazine was also the goodness of the restaurant’s symbolic dishes such as the Senegalese Mafè, the delicious stew of meat, vegetables and voluptuous peanut butter, or the Afghani Doppioza, the invigorating veal stew with rice and caramelized onion. Or perhaps the restaurant’s signature dish: fish couscous, a symbol of integration par excellence, proposed here in its Trapani version.

“Moltivolti is an attitude of welcoming both on and off the plate, a joyful way of experiencing differences at the table as well as between people – says Antonio Campo, chef of Moltivolti, who after important experiences in Italy and abroad decided to return to his native Sicily – Here cultural mediation always comes a step before the kitchen, it’s often a complex job but one that we share a lot with the brigade, the search for authenticity in each dish is our constant commitment. This is a place where solidarity translates into concrete projects and opportunities for integration, work and cooperation, with a staff of over thirty people from ten different countries. Here everyone has their own story, their own baggage of life, and with their flavors contributes to the creation of dishes that embrace Sicilian cuisine and recipes from various Mediterranean countries: from Senegal to Tunisia, from Afghanistan to Palestine, but I don’t like talking about ethnic cuisine, I prefer to define our cuisine as international, it is more coherent with our paths.”

Even small producers are the protagonists on the Moltevolti table, fully called with their ingredients to be part of a team game in which the good meets solidarity and environmental sustainability. The raw material that Moltivolti chooses is the result of a continuous exchange with the adjacent Ballarò market.

Moltevolti integrates asylum seekers and political refugees among its workers and employees and involves subjects in the criminal justice system in work placement courses.

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