Cucinapoli Summer Dream: A wedding for good, between haute couture and gourmet cuisine.

Cucinapoli Summer Dream: Gianluca Isaia, President of the Isaia-Pepillo Foundation, and Iolanda Mansi, General Manager of the Caruso at Belmond Hotel Amalfi Coast, reflect on the success. By Emilia Filocamo

by Emilia Filocamo

When an event profoundly affects your conscience and emotions, it's probably not easy to completely detach yourself from it. You return to what you experienced, not only because you continue to talk about it, but above all because you realize that something important has been accomplished and that all the energy channeled and expended in the preparation and organization phases has borne fruit. A fruit whose flavor is still vivid several days after Cucinapoli Summer Dream, the charity event conceived and organized by the Enrico Isaia and Maria Pepillo Foundation, which took place on July 20th at the prestigious Wagner Gardens of the Caruso, at the Belmond Hotel Amalfi Coast. A star-studded dinner aimed at raising funds for the Isaia Foundation's projects, aimed at social and professional inclusion and the ongoing battle against marginalization, which featured the best of Campania's food and wine. A parade of four chefs, from Michelin-starred chefs Domenico Candela, Gennaro Esposito, Oliver Glowig to Armando Aristarco, Executive Chef of the Caruso, expressed their desire to do good in the dishes they offered, blending them with a healthy dose of generosity, as well as the flair and creative flair for which they are renowned. To top it all off, the unmistakable flavors of master pizza chef Pasquale Vitiello of Antica Pizzeria Nennella, pastry chefs Giuseppe Pepe, Sal De Riso, and Andrea Pansa, and a highly respected representation of Campania's winemaking scene with the Marisa Cuomo, San Salvatore, Tenuta San Francesco, Monte di Grazia, and Villa Matilde wineries. The event, hosted by journalist Lucia Serino, opened with the obligatory institutional greetings and thanks from Gianluca Isaia, president of the Foundation, and Iolanda Mansi, general manager of the Caruso. The evening's themes were introduced by Tommaso D'Alterio, general director of the Foundation, and Massimiliano Isaia, the driving force behind the food and wine aspect of the Cucinapoli project, with the support of the tireless Giovanna Virgilio and her Food Atelier. Several inspiring testimonials were given, including a touching one from Donatella Rotundo, director of the Santa Maria Capua Vetere Penitentiary, where a shirt-making workshop is located, established in collaboration with the Isaia Group, producing over 30,000 garments per year for the Penitentiary Police uniforms. These workshops also sewed the chefs' jackets, specially designed for the evening, as well as leather gifts for all guests, made from scrap materials from Isaia's production, as an example of potential future developments in the circular economy with a strong social impact.

Ravello's mayor, Paolo Vuilleumier, also received a strong response, praising the initiative and highlighting the inestimable value of projects and partnerships aimed at helping others. Representatives from the worlds of business, academia, journalism, and the professions also showed their support for the Foundation and its related projects. A touch of social life was also evident with the arrival of champion Alessandro Del Piero, who, along with his family, spent the entire evening in the company of Gianluca Isaia and his guests in the magical atmosphere of the Caruso, masterfully led, as always, by Iolanda Mansi and her team.

Gianluca Isaia and Iolanda Mansi are the ones who sum up the evening. "The significance and value of this evening lies, first and foremost, in the underlying idea behind the entire Cucinapoli project, which began last year: the alliance between Neapolitan tailoring and Campania's fine food and wine, for a social purpose linked to the professional and personal growth of young people from socioeconomically disadvantaged backgrounds," explains Gianluca Isaia. "Furthermore, it confirms the validity of the format, which isn't just based on the idea of spending a pleasant evening supporting a worthy project, but also provides concrete demonstrations of the impact of our existing projects within a broader network of alliances with all the public and private entities that care about our region."

"Hospitality is our mission, not just our job," adds Iolanda Mansi, General Manager of Caruso. "And the word 'hospitality' has many meanings: 'hospitality' means taking on the needs of others, reaching out to others, not just with a welcome but also by understanding their needs. Cucinapoli has given us this opportunity: it has allowed us to give the word 'hospitality' a more meaningful, meaningful, and profound meaning, which translates into love for others, into help. We are a luxury establishment, and this fortunate condition must push us to look out for others, towards those who don't enjoy the same fate. Only in this way can we give our mission concrete value."

With the summer experience of the great festival over, we look forward to autumn and the Neapolitan event Cucinapoli. Because goodness knows no seasons and knows no rest: goodness is an arrow that hits the target.

THE MENU

WELCOME APERITIF

San Salvatore 1988 – Gioi blanc de noir Armando Aristarco – Belvedere Restaurant

Armando Aristarco's aperitif

Pasquale Vitiello – Nennella Pizzeria

Nennella's cuoppo: a mixed fried croquette, arancini, frittatina and scagliuozzi

DINNER

Domenico Candela – George Restaurant, Grand Hotel Parker's

1980, modern shrimp cocktail

Monte di Grazia, Spurtiglione 2022

Gennaro Esposito – The Saracen Tower

Risotto with yellow peppers, caper powder and cod tripe

Marisa Cuomo, Fiorduva 2023

Oliver Glowig – Tre Olivi Restaurant

Grilled night catch, lettuce, green beans and spring onions, buffalo yogurt sauce and marine plankton

Tenuta San Francesco, ED

SWEETS OF THE TERRITORY

Villa Matilde Avallone, Eleusi

Andrea Pansa – Pansa Pastry Shop

Santa Rosa, Almond Paste, Dark Chocolate Tiles

Lemon peel, Orange peel with chocolate

Giuseppe Pepe – Pepe Pastry Shop

Mini trio: Rocher, pistachio, and lemon tiramisu

Daniela Cioffi – Sal De Riso Pastry Shop, Amalfi Coast

Amalfi Coast PGI Lemon Delight, Ricotta and Pear Cake

THE ORGANIZING BODY AND THE LOCATION

The Enrico Isaia and Maria Pepillo Onlus Foundation was established by the Founding Member (Isaia & Isaia Spa) on January 23, 2018. Its mission is to defend and promote the knowledge present in the Campania region, in close collaboration with all public and private entities that hold the same values at heart. The Foundation's specific initiatives are structured along four lines: social inclusion through Neapolitan tailoring, historical research and innovation, promotion of Campania's cultural heritage, and promotion of the region. Among the main projects, in addition to those mentioned in this press release, are activities to combat school dropout and educational poverty, historical research on the evolution of Neapolitan tailoring from

From the Middle Ages to the Twentieth Century and participation as a Member of the ITS MIA Moda Campania