Restaurateur Luca Di Pietro and his team have become known as the “lasagna guys” among New York City’s frontline workers. That’s because Di Pietro and his team have helped deliver more than 64,000 meals to healthcare workers amid the Covid-19 pandemic.
“The lasagna is always a big hit,” said Di Pietro, who is the owner of Tarallucci e Vino restaurant group in Manhattan and now the founder of Feed the Frontlines NYC. We don’t doubt it.
Di Pietro started Feed the Frontlines NYC, a for-profit initiative, to raise funds for his restaurant, Tarallucci e Vino, and other local restaurants and to provide hospital workers in the country’s hardest-hit city with free and delicious food.
So far the initiative has raised over $1.26 million to pay for meals, and its success has even inspired others to create their own Feed the Frontlines initiatives in other cities.
“We have restaurants helping us and delivering food so they can keep their lights on,” Di Pietro says. “It’s morphing into something that I didn’t expect, but I’m very happy to be able to put together supply and demand.” For the lasagna guys, the pasta-bilities are endless.