In an effort to raise money for victims of Wednesday’s 6.2 magnitude earthquake in central Italy, chefs from around the world are donating a portion of their sales from Amatrice’s signature dish, spaghetti all’amatriciana. The sauce is made with cured pork jowl (guanciale), olive oil, white wine, chiles, and pecorino.
The small town of Amatrice was “reduced to rubble” after the earthquake, and the 50th annual Festival of the Spaghetti all'amatriciana, which was supposed to take place this weekend, had brought an influx of visitors into the town when the earthquake struck, The Guardian reported.
A fundraising effort launched by food blogger Paolo Campana has signed up more than 600 restaurants in Italy, agreeing to donate two euros (about $2.25) for every portion of spaghetti all'amatriciana they serve.
Carlo Petrini, president of Slow Food and Terra Madre, has launched an appeal for restaurateurs and customers from all over the world to show their support now and in the months to come.
“Together with other voluntary initiatives springing up across Italy, we call out to restaurateurs all over the world to take action over the course of an entire year. In this way, we hope that attention will not wane, and will go beyond the emotional wave of the moment: we are overcoming the emergency and beginning reconstruction today,” Petrini said.
Lidia Bastianich’s Felidia, in New York City, is serving “Un’ Amatriciana per Amatrice” on its lunch and dinner menus beginning today, with proceeds going to those affected by the earthquake, according to a release. The restaurant will also be hosting a benefit dinner in September featuring a tasting menu of other dishes from the Amatrice region.
People can also help earthquake victims by donating blood and money, TIME detailed.