Four Refettorios, four chefs, one mission: transforming recovered food into acts of beauty and connection.
Four cities, four chefs, four unique dinners hosted in the Italian Refettorios of Food for Soul.
A Dinner That Nourishes the Soul is a special project born from the collaboration between San Pellegrino and Food for Soul, in partnership with Fine Dining Lovers and the San Pellegrino Young Chef Academy. The initiative invited young culinary talents to step out of their fine dining kitchens and into a different kind of experience: cooking at the Refettorios, side by side with local volunteers and resident chefs, turning surplus ingredients into dishes that nourish both body and spirit.
The result is a four-part series filmed inside the Refettorios of Modena, Naples, Bologna, and Milan — each one a story of hospitality, care, and collaboration. At the heart of it all is the idea that food is a universal language, capable of creating connection and dignity.
Josefina Zojza at Refettorio Modena
The journey began in Modena, where chef Josefina Zojza — winner of the 2024-2025 S.Pellegrino Award for Social Responsibility — joined forces with resident chef Fabio Ingrao.
Starting with surplus ingredients like panettone and pandoro near expiration, the menu came to life through a dynamic exchange with the team of volunteers.
To open: crispy panettone with mortadella mousse and Balsamic Vinegar of Modena. Next: beetroot and anchovy spaghetti. To finish: a flambéed meringue with custard, red berries, and toasted pandoro.
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“It was incredible working with the volunteers — people doing this with their hearts. A human, authentic atmosphere. It’s something I would absolutely do again.”
Josefina Zojza
Alessio Magistro at Refettorio Napoli
The second stop was Naples, where chef Alessio Magistro was welcomed at Refettorio Napoli, a project developed in collaboration with Fondazione Made in Cloister.
Together with resident chef Sabrina Russo and the local volunteers, he crafted a menu that blended personal memories with Neapolitan food culture.
Tomato and pesto puff pastry pizza, tortiglioni with vegetable cream and fried artichokes, sunday meatballs, and a dessert of colomba cake with banana and chocolate mousse — each dish told a story of simplicity elevated through care.
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“Pride is the key word. Even the simplest things can become extraordinary.”
Alessio Magistro
Lorenzo Manosperti at Refettorio Bologna
In Bologna, the dinner took place at the Refettorio created in partnership with Antoniano — a daily hub of care and dignity in the heart of the city.
Chef Lorenzo Manosperti cooked alongside resident chef Pasquale Valente and the volunteers, working together in a vibrant, collective effort.
The menu bridged Emilia and Piedmont: fried pizza with veal and tuna sauce, asparagus tortelloni with Parmesan fondue, traditional Sunday roast with vegetables, and a refreshing dessert of strawberries, green peas, and mascarpone.
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“I tried to engage the volunteers, and in return they gave me energy, strength, and smiles.”
Lorenzo Manosperti
Paolo Griffa at Refettorio Milano
The final stop: Milan, at Refettorio Ambrosiano, developed in partnership with Caritas Ambrosiana. Michelin-starred chef Paolo Griffa, known for his refined technique and narrative style, created a poetic, nature-inspired menu alongside resident chef Anna Cavallari and an attentive team of volunteers.
Tomato carpaccio with wildflowers, tortiglioni with rustic ragù, grilled chicken with glazed cabbage, and a showstopping Paris-Brest with pastry cream and chocolate ganache — a refined journey of flavor and care.
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“Cooking in a new space, with people you’ve never met, under pressure — it was intense. But the energy of the volunteers made it all possible.”
Paolo Griffa
Want to know more?
Over the years, Food for Soul and S.Pellegrino have joined forces on several occasions to promote a more inclusive, conscious, and sustainable food culture.
Explore past campaigns and discover how every dish can become a powerful act of care — for people and for the planet.
