Milan: how the first zero impact Italian pizzeria is made
Milan: how the first zero impact Italian pizzeria is made

Video: Milan: how the first zero impact Italian pizzeria is made

Video: Milan: how the first zero impact Italian pizzeria is made
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The obsession of Italians with pizza remains stable, but the way of consuming it changes, adapting to the times. In Milan, for example, the first zero-impact Italian pizzeria is born.

It happens with Thursday Pizza, a place recently opened in via delle Foppette by Alessandro Castrucci, a young engineer, who combines attention for those suffering from food allergies (such as celiac disease) and a deep sense of responsibility for the environment.

How? Well, in several ways to be honest.

The flours used are wholemeal and semi-wholemeal, type 1, of organic soy with highly digestible dough and 48 hours of leavening. As mentioned, specific alternatives are provided for celiacs.

thursday pizza, milan
thursday pizza, milan
thursday pizza, milan
thursday pizza, milan

The pizzeria is powered by renewable energy sources, the electric oven does not produce CO2 like wood-fired ovens (suspected of being one of the main sources of pollution in Italian cities) and indeed, it manages to adjust the power based on the quantity of pizzas. to take out of the oven.

The material for the room service is in bioplastic, 100% compostable.

The eco-pizzas are also delivered to your home, but up to a maximum distance of 2.5 km from the place: the delivery men use electric scooters, and part of the proceeds from the entire project are donated to the Eden Reforestation Project, for reforestation. of areas impoverished by pollution.

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