Made in Italy For a Cause

Italian culinary tastes step up to a humanitarian challenge. On April 18, the renowned New York Stock Exchange hosted an important charity event for Working on a Dream.
By Riccardo Costa

Made in Italy For a Cause

The proceeds of which will be used to help build new schools for children identified with autism, ADD / ADHD, anxiety disorder, Asperger’s Syndrome, bipolar disorder, PPD-NOS, obsessive-compulsive disorder, and sensory integration disorder. An evening of Italian culinary excellence was presented to a select American public in a unique environment provided by 3 floors of the New York Stock Exchange. Among the organizers of the event are La Cucina Italiana magazine and NYSE Euronext CEO Duncan Niederauer. A prominent star of the evening’s tastings was celebrity chef Mark Ladner of Del Posto Ristorante who personally created amazing culinary experiences of the highest level. Exceptional “made in Italy” products such as Consorzio Chianti and Bertani Amarone wines were sipped by guests as they meander through the various silent event auctions. Parmacotto was present launching in the U.S. market its new Tuscan ham, to delight the most refined palates complementing a full-bodied Chianti Classico. Delverde provided the pasta, and in this field of provisions the quality of the product is masterful. Alessi brand coffee brought its renowned quality product proving that this beverage is not just something to drink but an exceptional lifestyle. During this fund raising evening, Italian food was an essential facilitating component to help resolve these problems affecting so many young people worldwide. We can solve or alleviate problems not only with drugs but with innovative and actively supportive schools. Brava to helping these children become protagonists of the future and giving them the chance to discover how beautiful the world, life, and living can be, even at the table.

Riccardo Costa

Riccardo Costa, was born in Bologna, one of Italy's food capitals. From the Tisch School of the Arts at NYU, Riccardo earned a BFA. In Italy and New York he worked as an assistant to director Spike Lee, among others. In his free time Riccardo is an accomplished chef. Learning to cook from his grandmother, a famous Bolognese socialite from the '50s, he assimilated all the century-old family culinary secrets. He has recently penned a cookbook of some of these traditional Italian recipes, which he shares with friends, acquaintances, celebrities, intellectuals, politicians, and artists who come to his apartment to eat exceptional food, discuss ideas, and network.

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