Everything is ready for the Gala of the Stars in San Patrignano with the dancers of the Paris Opera and the starred chef Max Mascia
An evening of beauty and elegance, both on the stage, with the dancers of the Paris Opera, and at the table, with the dishes of the starred chef Massimiliano Mascia. On Sunday 29 May, the Gala of the Stars will take place within the San Patrignano community, organized and in support of the Midnight Foundation. “The idea of this show was born spontaneously with some dancers of the Paris Opera with whom we will give life to a unique representation that can convey the passion for dance Emilie Fouilloux, friend and collaborator of the Foundation – The Paris Opera is considered one of the best companies in the world as it is made up of excellent dancers in classical, neo classical and modern dance. The exhibition will also have an experimental component since we will propose some free interpretations “.
Eleven dancers will take turns on stage at 18.00: the principal dancer Audric Bezard, Letizia Galloni, Antoine Kirscher, Emilie Fouilloux, Yvon Demol, Axel Ibot, Daniel Stokes, Sofia Rosolini, Simon Leborgne, Caroline Osmont, Marion Gautier de Charnacé . At the end of the show, the public will be able to move to the large dining room where they will have the opportunity to enjoy a dinner prepared by the starred chef Massimiliano Mascia of San Domenico di Imola. An event organized in partnership with Conad Cia through the donation of the raw materials necessary for the menu. Proposal based on local cuisine, understood as the search for raw materials and new techniques at the service of tradition with the inevitable presence of the signature dish or the egg in San Domenico ravioli. A unique evening of its kind, completely in support of the Midnight Foundation, a non-profit and multidisciplinary organization born in 2021 and international dedicated to the eradication of canine hemangiosarcoma, a malignant tumor that originates from endothelial cells and can affect any organ and tissue that has a vascular supply. “Canine hemangiosarcoma – explains Gabriele Moratti, president of the Midnight Foundation – is very similar to that of man, but in the latter it is rare, and today it is still an incurable and fatal tumor in both species.
The goal of the Midnight Foundation is to fly and promote research that will bridge the gap between laboratory discoveries and effective treatments. With a task force approach to connecting the most competent researchers, veterinarians and doctors, we believe we can achieve the goal of transforming canine and human hemangios, once and for all, into a curable disease ”. From a scientific point of view, the Midnight Foundation is supported by the Department of Veterinary Medical Sciences of the University of Bologna. Laura Marconato, veterinary oncologist, clarifies the direction in which the research of midnight is oriented: “We deal with comparative and translational oncology, which has as its primary objective that of providing pets with cancer with innovative therapeutic protocols, but also the ” application of the results obtained on companion animals to humans, in order to improve and implement the methods of prevention, diagnosis and therapy of tumors in both species. Translational research creates a direct and bidirectional channel between two competitions, eliminating the gaps that distinguish research on laboratory animals, rigorously and virtuously linking the dog to man in the perspective of a “One Health” strategy.
For reservations https://midnightfoundation.org/ Massimiliano Mascia, nephew of Valentino Marcattilii of San Domenico di Imola, Massimiliano Mascia, represents the new generation of the restaurant as well as a sign of continuity in innovating and renewing itself, while maintaining solid roots in the Italian gastronomic tradition. His path begins at just 14 years old: for 5 years, up to the hotel diploma, he alternates cooking with studies and, after school, he begins his travels with the presence of expanding his knowledge of raw materials, techniques and flavors. In the United States, he understands the importance of work organization. In France he will deepen the cooking technique and perceive the great value of gastronomic history and culture. In Italy he studies the raw material, a raw material that has no equal in the world in terms of quality. From his curriculum we cite in particular the Italian experiences at the Vissani Restaurant and the Roman Restaurant in Viareggio, the US one at the Osteria Fiamma in New York and the French ones first at the Bastide Saint Antoine and finally in Paris at the court of the multi-starred Alain Ducasse at the Plaza Athenée.