TURIN: In the kitchen of the Michelin-starred Del Cambio restaurant, chef Matteo Baronetto fusses over a boiling vat of paccheri - fat pasta tubes to be immersed in a light tomato sauce.
"Above all, the cooks on our team are so happy to belong to this movement," he told AFP."It's harder to get them to stay another 30 minutes for clients than to stay longer to do this." The gamut of participating restaurants - whose chefs and staff donate their time and often use donated ingredients - runs from simple trattorias and restaurants serving ethnic food to Turin's haute-cuisine institutions.They began during Italy's national lockdown earlier this year, and have continued when new regional restrictions were imposed, a response to a surge in cases that has seen the death toll pass 50,000.
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