{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Refugees take over restaurants in Florence' data-url='/boclips/videos/5c54d4b1d8eafeecae1f4ba6' data-video-url='/boclips/videos/5c54d4b1d8eafeecae1f4ba6' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nRefugees take over restaurants in Florence\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eITALY REFUGEE FOOD FESTSOURCE: ASSOCIATED PRESSRESTRICTIONS: AP CLIENTS ONLYLENGTH: 6:08SHOTLIST:ASSOCIATED PRESS - AP CLIENTS ONLYFlorence, Italy - 27 June 2017++DAY SHOTS++1. Exterior of the \"Quinoa\" restaurant2. Close of the flyer...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eITALY REFUGEE FOOD FESTSOURCE: ASSOCIATED PRESSRESTRICTIONS: AP CLIENTS ONLYLENGTH: 6:08SHOTLIST:ASSOCIATED PRESS - AP CLIENTS ONLYFlorence, Italy - 27 June 2017++DAY SHOTS++1. Exterior of the \"Quinoa\" restaurant2. Close of the flyer reading \"Refugee Food Festival\"3. Various of Unatu \"Sara\" Tagi cooking in the kitchen of the \"Quinoa\" restaurant4. SOUNDBITE (Italian) Unatu \"Sara\" Tagi, chef and Ethiopian refugee:\"For me cooking is something that I enjoy, and I meet a lot of different people, it is a big thing, it's beautiful.\"5. Various of Unatu \"Sara\" Tagi in the kitchen 6. Close of Unatu \"Sara\" Tagi7. Wide of the restaurant with customers8. Customers eating Sara's dishes 9. Close of Sara's dish10. Alexandra Deon looking at her mobile phone11. SOUNDBITE (French) Alexandra Deon, member of the Association \"Food Sweet Food\":\"The Refugee Food Festival has three main goals; the first is to change our view of refugees, to enhance their talents and show that behind every refugee there is a man or a woman with talent who can be an asset to the host country. The second, which is very important for those who love food, is to discover a new kind of cuisine coming from somewhere else which may not be well known and to spend some time together. The third, which is very important for us, is to be able to use the festival as a stepping stone to help these refugee chefs find a job, getting to know the network of restaurant owners in the city.\"12. Customers in the restaurant 13. Simone Bernacchioni, chef and owner of the \"Quinoa\" restaurant, talking to a customer 14. SOUNDBITE (Italian) Simone Bernacchioni, chef and owner of the \"Quinoa\":\"It is interesting to integrate Sara (in my kitchen) because, even just making the Teff bread, which is (made from) a gluten free flour, it enriches my knowledge and the knowledge of my colleagues.\"++NIGHT SHOTS++15. Various of customers in the restaurant16. Deon and Cristina Franchini from the United Nations Refugee Agency (UNHCR) eating 17. SOUNDBITE (English) Cristina Franchini, UNHCR delegate:\"The Refugee Food Festival is important from our perspective because it gives us a way to speak about the talent and the passions of refugees who are usually depicted as persons who leave everything behind because they are forced to find protection in another country but then they are also, first of all, they are persons, like us, and they have talents, they have passions, and this is a way to show everybody that they can do something for the community they live (in).\"18. Street of Florence with the Cathedral in the background19. Close of the Cathedral's DomeASSOCIATED PRESS - AP CLIENTS ONLYFlorence - 26 June 2017++DAY SHOTS++20. Exterior of \"La Brac\" restaurant21. Interior of \"La Brac\" restaurant with Cristina Franchini22. Customers reading the menu of the refugee chef23. Close of the menu reading (Italian) \"Chef Raza Awon, Refugee Food Festival\" and a list of dishes24. Various of Awon Raza in the kitchen25. Waiter taking a dish 26. Customer eating and saying \"Really good\" (\"Buonissimo\" in Italian)27. Close of the dish28. Sacha Sandri Olmio, owner of the \"La Brac\" restaurant, in the kitchen with Awon Raza preparing a dish29. Sacha Sandri Olmio bringing a dish 30. SOUNDBITE (Italian) Sacha Sandri Olmio, owner and chef of the La Brac restaurant:\"I would like to have a bigger kitchen to be able to host cooks with other (culinary) traditions more often, in order to create what I think is the future of the cuisine, a cuisine influenced by cuisines from all around the world.\"31. Customers eating32. Close of dish33. SOUNDBITE (Italian) Stefano Combet, customer:\"At the beginning, I was sceptical because reading the menu, all the ingredients seemed too different from our tradition and many of them not suitable to eat during the summer, but, as you can see (showing an empty dish) I cleaned the dish like a mirror. It was an explosion of flavours, very balanced, really good.\"34. Awon Raza in the restaurant and customers clapping35. Awon Raza with Francesca Ronconi, president of \"Festina Lente\", Florentine association involved in the \"Refugee Food Festival\"36. SOUNDBITE (Italian) Awon Raza, refugee chef:\"A lot of people liked the Pakistani food, they said that the samosa were really good, the rice and even the curry, also the phool gobi and the cake was good.\"37. Photographer taking a picture of Awon Raza with Alexandra Deon, Francesca Ronconi, Cristina Franchini and other members of the \"Festina Lente\" associationLEADIN:Three refugees are given the chance to show off their culinary skills in restaurants across Florence during the Refugee Food Festival. STORYLINE:Italy is famous for its cuisine and many people flock there for the pizza and pasta.But this week in Florence, there are a number of restaurants offering food lovers something a little bit different.The Refugee Food Festival has offered a number of refugee chefs the chance to cook in the kitchens of restaurants across the Italian city.Unatu \"Sara\" Tagi, a refugee who arrived in Italy in 2009, has always had a passion for cooking.Tonight she has the chance to show her skills in the \"Quinoa\" restaurant, offering up an Ethiopian menu composed of falafel, hummus, injera with Teff bread and aibe.\"For me cooking is something that I enjoy, and I meet a lot of different people, it is a big thing, it's beautiful,\" she explains. Sara is one of three refugee chefs attending the Refugee Food Festival of Florence, organised by UNHCR (United Nations High Commissioner for Refugees), the French Association \"Food Sweet Food\" and the Florentine Association \"Festina Lente\". The Refugee Food Festival was launched last year in Paris, France, and its objectives are to integrate refugees into society and to show that they could be an asset for the community, as Alexandra Deon, a member of \"Food Sweet Food\", explains. \"The Refugee Food Festival has three main goals; the first is to change our view of refugees, to enhance their talents and to show that behind every refugee there is a man or a woman with talent who can be an asset to the host country. The second, which is very important for those who love food, is to discover a new kind of cuisine coming from somewhere else which may not be well known and to spend some time together. \"The third, which is very important for us, is to be able to use the festival as a stepping stone to help these refugee chefs find a job, getting to know the network of restaurant owners in the city.\"For Simone Bernacchioni, chef and owner of the \"Quinoa\" restaurant, the project has given him the chance to get to know a different kind of cuisine. \"It is interesting to integrate Sara (in my kitchen) because, even just making the Teff bread, which is (made from) a gluten free flour, it enriches my knowledge and the knowledge of my colleagues,\" he says. The Refugee Food Festival is an opportunity to show the talents of migrants, as Cristina Franchini, delegate of UNHCR, explains. \"The Refugee Food Festival is important from our perspective because it gives us a way to speak about the talent and the passions of refugees who are usually depicted as persons who leave everything behind because they are forced to find protection in another country but they are also, first of all, they are persons, like us, and they have talents, they have passions, and this is a way to show everybody that they can do something for the community they live (in).\"Across town, Pakistani refugee Awon Raza has the opportunity to show his talent. He arrived in Italy four years ago and now works in a Chinese restaurant in the suburbs of Florence. Sacha Sandri Olmio, chef and owner of the \"La Brac\" restaurant, decided to host him in his kitchen and he's very satisfied with the experience. \"I would like to have a bigger kitchen to be able to host cooks with other (culinary) traditions more often, in order to create what I think is the future of the cuisine, a cuisine influenced by cuisines from all around the world,\" says Olmio.Awon Raza cooks a typical Pakistani menu - phool gobi, samosa, pakora, rice and curry.And some of the guests were unexpectedly impressed with the fayre.\"At the beginning, I was sceptical because reading the menu, all the ingredients seemed too different from our tradition and many of them not suitable to eat during the summer but, as you can see (showing an empty dish), I have cleaned the dish like a mirror. It was an explosion of flavours, very balanced, really good,\" explains customer Stefano Combet.As Awon Raza enters the dining room, all the customers clap and compliment him on his cooking. Awon Raza seems delighted with the response his food has had.\"A lot of people liked the Pakistani food, they said that the samosa were really good, the rice and even the curry, also the phool gobi and the cake was good.\"The Refugee Food Festival was launched in 2016 in France and this is the first European edition, involving 13 cities, such as Athens, Madrid, Brussels and Amsterdam. Around 80 refugee chefs and as many restaurants all over Europe have been involved. 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