REGIONAL ITALIAN CATERING IN NYC

Italian Finger Food From Veneto and Le Marche Regions

In our community we believe that food and art are different sides of the same coin, we share stories from emerging artists and chefs from all over the world with passion for food and art.

MENU

SEASONAL MENU

In partnership with Cremini’s, Brooklyn. NYC

Catering Menu

Our menu celebrates culinary artistry by exploring both traditional and contemporary dishes inspired by the Veneto and Le Marche regions

FINGER FOOD FROM VENETO AND LE MARCHE

FINGER FOOD FROM VENETO AND LE MARCHE

FOOD

AS ART FOR YOUR BELLY

Every month we celebrate a different chef

A Chef’s Story

Every month we celebrate a different chef sharing stories and recipes

FOOD AS ART FOR YOUR BELLY

FOOD AS ART FOR YOUR BELLY

ART

AS A FOOD FOR FOR YOUR SOUL

Showcasing the stories and mastery of incredibly talented artists from around the world

Artists & Artwork

Every month we celebrate a different artist sharing stories and art works

ART AS A FOOD FOR YOUR SOUL

ART AS A FOOD FOR YOUR SOUL

It starts with a vision, a corporate event, an intimate gathering, or simply creating an unforgettable catering experience.

Whatever the occasion, our catering brings people together with inspired flavors and beautiful presentation. Let us help turn your ideas into lasting memories.

OLIVE ASCOLANE

Fried Stuffed Olives, by Cremini’s

Olive Ascolane, or "Stuffed Ascolana Olives," is a traditional dish originating from the Ascoli Piceno region in Italy's Marche. This specialty dates back to the 19th century.

CICCHETTI

(FINGER FOOD)

Regional Finger Food

The word’s origin probably dates back at least to the 16th century, when taverns in Venice began serving small snacks to accompany wine. The etymology of the word "cicchetto" is uncertain, but it is believed to derive from "ciccus," meaning "in small quantity in Latin

PROMOTING THE RIGHT PEOPLE:
DAVIDE MENEGHINI

Born in Padua on March 28, 1988, Davide Meneghini has built his career at the intersection of academic excellence, political commitment, and a strong dedication to social inclusion. After earning a diploma in surveying, he pursued his passion for communication, obtaining a Bachelor’s degree in Communication from the University of Padua and later a Master’s degree in Public and Social Communication Sciences from the University of Bologna.

His deep interest in politics and public service led him to run for local office, and since 2014, he has served as a City Councilor in Padua, re-elected in the 2017 and 2022 municipal elections. Throughout his tenure, he has held various leadership roles, actively contributing to the city’s growth and improvement through initiatives focused on civic engagement, accessibility, and social policies.

Alongside his political career, Meneghini has developed a strong presence in journalism and advocacy, addressing issues related to inclusion and disability for national publications such as DiTutto, InFamiglia, VICE, Epoca, Tutto Settimanale, and Visto. His influence extends beyond the written word, as he frequently participates as a guest speaker at public events, conferences, and national radio and television programs, advocating for best practices and policies supporting people with disabilities.

With a unique approach that combines communication expertise and social awareness, Davide Meneghini continues to be a key figure for those who believe in a more inclusive and accessible society—where politics and social responsibility intersect to drive real change.

How To Improve Your Business: Methods and Strategies for Workplace Inclusion

In How to Enrich Your Business, Davide Meneghini presents an innovative and practical approach to fostering the inclusion of people with disabilities in the workplace. This insightful manual combines in-depth analysis, legal references—including Italy’s Law 68/99—and expert testimonies to demonstrate that inclusion is not just a moral and legal obligation, but also a powerful driver of business growth and community development.

Through practical advice, case studies, and concrete examples of best practices, Meneghini guides readers toward a more inclusive and productive vision—one that recognizes and harnesses the potential of every individual. This book is an essential resource for business leaders, HR professionals, and anyone committed to building a more diverse and equitable work environment.

All proceeds from the book’s sales will be donated to Cooperativa Sociale Progetto Insieme to support its initiatives for social inclusion.

CHEF OF THE MONTH:

RUBEN DAWANY

FOOD IS ART AND ART IS FOOD

Whatif.now: Art from Melissa Debernardi

Food is art because it’s all about creativity and expression. Just like a painting, a great dish blends flavors, colors, and textures to create something that excites the senses. Chefs use ingredients like artists use paint—turning every meal into a unique experience that’s as beautiful as it is delicious.

Artwork by: Whatifnow

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