Chef’s Lab at Refettorio Harlem
39 w 119th Street | New York, NY 10026 I Inside the Emanuel AME Church

Chef’s Lab x Harlem Loves Italian Food
(6:00 pm VIP) | 6:30 pm - 9:00 pm

All Ticket Proceeds Support Free Food at Refettorio Harlem

“Creators” ($270 pp) VIP
6:00 pm
Join Silvia together with Chefs Roberto Caporuscio, Luigi Speranza, Raffaele Solinas, Silvia Barban and Damiano Rosella — members of Istituto 100% Italiano — for a VIP toast and reception. Meet the Refettorio team and the other artists and collaborators involved in creating this special moment.

“Nourish” General Admission ($200 pp)
6:30 pm

General Admission seats to the Chef’s Lab experience. Volunteer Tickets also available.

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About the Evening

The first edition of the 2026 Chef's Lab series celebrates the influence of Italian culture in Harlem with a menu prepared by Silvia Baldini with Chefs Roberto Caporuscio, Luigi Speranza, Raffaele Solinas, Silvia Barban and Damiano Rosella from Istituto 100% Italiano paired with Italian wines. (MENU LISTED BELOW)

ZOE MOLELEKWA & VUYO SOTASHE Duet Produced By Jill Newman Productions

The Chef’s Lab is an opportunity to showcase the mission and raise support for Free Food at Refettorio Harlem's three course dinners with dignity program - currently serving 700 meals weekly, addressing food insecurity, food waste, and more importantly social isolation. Free Food at Refettorio Harlem was recently featured in the New York Times and presented on the floor of the United States House by Rep. Jim McGovern.

The event is sponsored and supported by I Love Italian Food, House of Made in Italy, Istituto 100% Italiano and the North America Delegation of the Professional Association of Italian Chefs.

Silvia Baldini
Roberto Caporuscio

Celebrated Guest Chefs

Luigi Speranza
Raffaele Solinas

About Silvia

Chef Silvia Baldini is a classically trained Italian-born chef and culinary entrepreneur celebrated for her innovative, ingredient-driven approach to food and her win on Food Network’s Chopped. She blends her deep roots in Italian cooking with globally inspired techniques through her creative food group Strawberry and Sage. With a passion for simple, mindful cooking and storytelling through flavor, Silvia continues to inspire food lovers around the world.

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ROBERTO CAPORUSCIO

Originally from Pontinia, in the Lazio region of Italy, Roberto Caporuscio is an award-winning master pizzaiolo and a leading ambassador of authentic Neapolitan pizza in the United States. Trained in Italy and certified by the Associazione Verace Pizza Napoletana (AVPN), he brought his expertise to New York, where he founded Kesté Pizza & Vino.

Through his restaurants and his Pizza Academy Foundation, Roberto is dedicated not only to preserving the traditions of true Neapolitan pizza, but also to educating the next generation of pizzaioli. His work combines technical rigor, respect for raw ingredients, and an unwavering commitment to authenticity.

LUIGI SPERANZA

Luigi Speranza is the founder of La Trafila in New York, where he brings the craftsmanship and discipline of traditional Italian pizza-making to an international audience. Originally from Southern Italy, he grew up surrounded by the culture of flour, fermentation, and wood-fired ovens—values that continue to define his work today.

At La Trafila, Luigi focuses on long fermentation, high-quality Italian ingredients, and precise technique, honoring tradition while embracing a contemporary, dynamic approach. Passionate about sharing authentic Italian cuisine culture, he leads his team with rigor and enthusiasm, believing that excellence is built through consistency, knowledge, and respect for the craft.

RAFFAELE SOLINAS

Raffaele Solinas is Vice President of the Italian Chef Association of New York (AICNY) and chef-patron of Osteria Brooklyn, with locations in Brooklyn and Long Island City. Originally from Alghero, Sardinia, he began his career in luxury hotels and aboard Princess cruise ships before moving to New York, where he worked in several restaurants prior to opening his Osteria del Sole, inspired by Sardinian cuisine.

Today, he leads Osteria Brooklyn, offering authentic Italian cuisine with a strong focus on the freshness of ingredients and dishes prepared “à la minute.”

SILVIA BARBAN

Originally from Northern Italy, Silvia Barban is an Italian chef and restaurateur based in New York. After building her career in some of Italy’s most prestigious kitchens, she moved to the United States, where she gained international recognition as a finalist on Top Chef.

She is the chef-owner of LaRina Pastificio & Vino in Brooklyn, where she celebrates regional Italian cuisine with a contemporary touch and a strong focus on handmade pasta. Deeply committed to mentorship and team culture, Silvia leads her kitchen with energy, discipline, and generosity—believing that great food is born from passion, respect, and collaboration.

DAMIANO ROSELLA

Born in Sicily, where he spent his childhood immersed in the aromas of his family’s vibrant kitchen.

Beyond service and hospitality, Damiano is driven by a deep passion for improving the quality of life and the working experience of his colleagues and collaborators within the hospitality sector.

In the evenings, you can often find him in the kitchen working the line, chatting with guests, or motivating his team with his motto: “Desire it, dream it, achieve it.”

Silvia Barban
Damiano Rosella

Menù

March 23, 2026

Appetizers

Damiano Rosella

Vegetable Caponata – Slow-cooked Sicilian vegetables.

Parmigiano Reggiano Balls finished with Balsamic Vinegar of Modena PGI – Crispy cheese bites with a touch of balsamic.

Roberto Caporuscio

Cheeses and Cured Meats with Focaccia – Selection of Italian cheeses and cured meats served with fresh focaccia.

Pizza Roll and Parigina – Classic Neapolitan bites.

Gluten Free Pizza

First Courses

Luigi Speranza & Damiano Rosella

Pasta Mista with Provola Cheese and Potatoes – Mixed pasta with creamy provola and tender potatoes.

Silvia Barban

Agnolotti with Ricotta and Green Pepper, Brown Butter, Hazelnuts – Pasta parcels with ricotta and green pepper, served with brown butter and toasted hazelnuts.

Main Course

Silvia Baldini

Marsala Chicken with Black Sabatino Truffle, Cannellini Bean Purée, Peas, Pickled Onions, Red Cabbage, Apple & Cumin Slaw

Braised Leeks and Mushrooms with Tarragon Oil and Balsamic Vinegar of Modena PGI – Tender leeks and mushrooms, lightly seasoned (vegetarian option or side).

Desserts

Raffaele Solinas

Flambéed Meringue Cake – Light meringue cake flambéed tableside.

Graziella Caporuscio

“Polacca” Cake – Traditional Italian layered cake with nuts and spices.

Tiramisu (Gluten-Free)

Caprese Cake (Gluten-Free)

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Collaborators

I love Italian Food is an international organization dedicated to promoting and enhancing authentic Italian food and wine culture worldwide. Founded in Italy in 2013, in the heart of the Food Valley, it has developed a structured international ecosystem that combines events, strategic communication, professional networking, and education — connecting Italian producers and consortia with chefs, buyers, journalists, and institutions. With over 200 international events and a digital reach of more than 3 billion contacts, it has become a reference point for the global promotion of Made in Italy in the agri-food sector.
Its educational and cultural mission is carried out through Istituto 100% Italiano, the non-profit cultural association of the network, which delivers educational programs for international food professionals and culinary students, promoting knowledge, authenticity, and the value of Italian supply chains worldwide.

House of Made in Italy is a cultural project created to promote Italian identity in the United States of America. In the heart of New York, from June 2025 to July 2026, House of Made in Italy will take shape as a platform of content and experiences that showcase what makes Italy unique: its agri-food heritage, creativity, beauty, design, artisanal craftsmanship, and the quality of its relationships. A true home where regions, producers, institutions, and culture come together. A space designed for professionals, international operators, stakeholders, and the media — where Italy can be experienced through educational events, themed gatherings, masterclasses, and storytelling experiences. House of Made in Italy is a platform for cultural and relational diplomacy: a bridge between Italy and the United States, built on content, quality, and passion.

APCI – Associazione Professionale Cuochi Italiani is a proudly Italian organization and the official delegation of APCI in North America, representing Canada and the United States.

Our members are the face and voice of the culinary profession, sharing knowledge, elevating skills, and promoting the culture and traditions of Italian cuisine.

Today, APCI unites thousands of professionals worldwide, with a strong presence across Italy, North America, and international delegations, connected through a vibrant network of events.

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