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Source: Identità di Pizza This issue of Identità di Pizza comes at the end of the summer. And who knows how many, this summer, dined with pizza. Consumption in touristic destinations increases and local pizzaioli are happy. For sure, these are special clients: they’re not the usual clients, they’re willing to pay something extra, they’re open to trying something new and, perhaps, to look for those things when they go back home. What a better occasion than this to educate a varied public to good food, and to spread the models of a better pizza? Let’s think of sustainability, a very popular word, now, which, as usual, if abused risks becoming a meaningless label. Instead, it is with pizza that sustainability can truly become a model for a healthier, tastier diet, with no waste and economically sustainable both for the pizzeria and for its clients. Giving for granted that dough and ingredients are excellent, let’s think of the kind of pizza you eat entirely, without leaving anything on the plate; a pizza that is lower in weight and... Read the full article here
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