Let’s talk sustainability: Does it consume more a wood-fired oven or a photo created by ChatGPT?
Between wood-fired ovens and artificial intelligence, who wins the sustainability challenge? In this article we explore the energy consumption and CO₂ emissions related to traditional cooking and the new digital frontier. Find out how much a pizza really consumes, what’s behind a simple AI image, and how artificial intelligence can make your restaurant more efficient (and green).
Year One Thousand is made into Three
Research, study and careful selection of products leads to an end result that never disappoints: inn, tavern and pinseria, for all tastes It all began in 1990 in Villa Corti, a small hamlet of Venarotta, just outside Ascoli Piceno. Gabriele Cennerini, an open-minded innkeeper and entrepreneur , sensed that the place and the business held […]
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Pizzaiolo for Change: the sustainable revolution in the pizza world
The first event dedicated to the future of pizzerias and a new way of doing business
Out of Taste, Canosci and MIA
The new frontier of tradition, pizza and scarpetta by Stefano Canosci.
Pizza of Change Award
The 30th edition of the World Pizza Championship is approaching and once again this year Le 5 Stagioni will be present as Main Sponsor with many new features and an exciting program of events including the “Le 5 Stagioni Special Award – Pizza of Change for Sustainability.”
A Bag of Change: a tour to promote sustainability
It was organized by Agugiaro & Figna Molini, in collaboration with Slow Food Italy, to raise awareness of virtuous practices among pizza makers, bakers, pastry chefs and cooks. Next stop on Sept. 26 at Terra Madre (Turin).
Dedicated to outstanding pizza makers
Le 5 Stagioni, Agugiaro & Figna Molini’s range of flours, is supporting with a series of events the outstanding pizza chefs present at the World Pizza Championship that concluded April 7 in Parma.