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 slightly more expensive, better if made with type 1 or whole wheat flour (I recommend a delicate Petra 3 or a blend in which the more muscular Petra 9 prevails) kneaded with mother yeast.

Such a pizza is an experience of sustainable diet, because you won’t throw away a piece; you’ll make use of the advantages of mother yeast and of a flour with more fibres and less carbohydrates; it reduces the waste of food that is transformed in overweight; the higher price motivates the pizzaiolo to use better ingredients and increases the awareness of the consumer. What if the goal of a greater food sustainability and of waste reduction could be met with good food and higher prices, to the advantage of an improved food supply chain?

This topic will be analysed in detail during the autumn session at the Università della Pizza (for info and subscriptions: click here)


Piero Gabrieli
source: https://www.identitagolose.it/news/?id=208

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