The project has promoted and implemented the study, exchange and enhancement of the religion-based food culture of the participating countries, focusing on the specific eating rules, interdictions and habits in the three monotheist religions: Christianity, in the Catholic and Protestant variations, Islam and Judaism. The project originated from the consideration that the migratory flows crossing Europe constitute a reality to be approached with awareness and appropriateness. The school plays a determining role in the education to respect and appreciation of other cultures, understanding differences and finding similarities in diversity. The presence in our vocational schools of students from different ethnic groups with different religions, as well as the necessity of an effective career training of prospective chefs and waiters, require an educational approach which takes this diversity into account. Our project focused on the study and comparison of the food culture and gastronomic peculiarities characterizing different religions both in everyday life and special celebrations. Each partner group, analysing the link between religion and eating habits, has based the project work on a theoretical and a practical plane. 1. On the theoretical plane: through research, study, communication and comparison, students got a knowledge of the cultural – religious diversity. 2. On the practical level – professionalization – students have been involved in cooking and serving practices, to orientate them to tastes and flavours from other countries, and make them experience manners and rules of a different serving etiquette, thus acquiring skills relevant when competing in a multiethnic working market. The most representative recipes and menus have been selected to be realized in collaboration during the project meetings. The results of the theoretical study have been arranged in multimedia devices to be shown to all partners together with the practical demonstration of them.