Taste of Dialogue
Five students from the catering school in Jerusalem, a week in the kitchen in Reggio Calabria: dough, proving, fish, pizza. The first of the three delegations of Estate Terra Santa.
In Jerusalem the Collège des Frères trains the young people who will work in kitchens and dining rooms. In the Holy Land that choice carries weight: hospitality is one of the few sectors still hiring those who stay.
Five of them, with their teacher Fadi Deeb, spent a week inside the "Sapori d'Italia" workshop: dough and proving, street food, preparing fish, pizza, almond paste. APAR provided the premises and the professional trainers; chefs from the Associazione Provinciale Reggini Chef took part in some of the sessions.
Between one shift and the next, the city: the Museo Archeologico Nazionale with the Riace Bronzes, and the Museo del Bergamotto. It is not padding in the programme — it is the half that turns a work placement into an experience.
It is not a goodbye. It is only the beginning of something beautiful. Fadi Deeb, accompanying teacher