Campania chefs host culinary events promoting tourism and charity

The second stage of the "Praesentia – Gusto di Campania Divina" project was held at the Reggia di Quisisana in Castellammare di Stabia. Organized by the Campania region to combine culture, tourism and food, the event featured a showcase of regional pasta and pizza as symbols of Italy. Chefs Maicol Izzo and Peppe Guida prepared spaghettini al limone with provolone and a traditional papaccella, highlighting local products such as organic oil, mozzarella and Vesuvian wines. The initiative aims to increase foreign visitor stays, modelling its tourism network on the Andalusian system.

Separately, the charity dinner "Cuore Buono di Chef" took place in Torre del Greco on 14 July, coordinated by the Unitalsi association. The evening gathered top chefs, pizzaioli, bakers, pastry chefs and sommeliers from across Italy to raise funds for the Unitalsi mission of transporting patients to Lourdes and other sanctuaries. Founded by chefs Antonio Sorrentino and Massimo Passarelli, the event underscores the region's culinary excellence while supporting charitable causes.