De Luca calls and Gennaro Esposito answers. The Campania region proceeds with the study of the resumption of catering activities with phase two. For this reason, he involved Gennarino Esposito, the two Michelin-starred Chef of Torre del Saracino, in a working table, awarded this year by the Michelin Guide as Chef Mentor 2020 "for having demonstrated an exceptional and natural aptitude in sharing his knowledge, in the train, grow and promote the new generations of chefs”.
Gennaro Esposito, who for over a decade has been promoting the most important Italian food and wine event, Festa a Vico, where over 80 starred Italian chefs and hundreds of young promises of national and international cuisine converge for three days of full immersion, will have to provide his experience to identify recovery paths of a sector such as the gastronomic one which represents an important voice of the regional economy.
“I launched myself into this “adventure” – says Esposito -: to try to make a contribution, at the request of Governor De Luca, to the restart of the Campania restaurant sector.
I am moved by enthusiasm and a spirit of service, despite my business being among those that need less "upheavals" because at the Torre del Saracino some central themes of the reopening, such as social distancing, affect us marginally since we were already able to guarantee it for a long time precisely because of our mode of service.
Of course, we too will change something to comply with the provisions that will come, but now is the time for the general interest and that is what must prevail.
Hence the need for discussions that I am already carrying out with my colleagues, with sector operators and trade associations. In short, with my Brothers in Food. We have identified contact persons in the individual sectors in the various areas to whom restaurateurs, pizza makers, chefs and all others will be able to present the various problems and propose ad hoc solutions. Alternatively, the email covid19@brotherinfood.com is active to send proposals and solutions. I invite sector operators to write to us because the goal is to bring some questions to the political table but above all many significant answers.
We will therefore produce a document from which to start afresh on this new page of our life, in which we must be ever more united. We have already demonstrated that we know how to create a system, Festa a Vico has also demonstrated this over the years. We must fight skepticism about restarting with ideas, defend the credibility of the Campania restaurant sector on the international scene, unite in our differences and restart together.
