{"id":4535,"date":"2024-06-04T13:22:03","date_gmt":"2024-06-04T11:22:03","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/sin-categoria\/pizzaiolo-per-il-cambiamento-la-revolucion-sostenible-en-el-mundo-de-la-pizza\/"},"modified":"2024-06-04T13:22:03","modified_gmt":"2024-06-04T11:22:03","slug":"pizzaiolo-per-il-cambiamento-la-revolucion-sostenible-en-el-mundo-de-la-pizza","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/es\/noticias\/pizzaiolo-per-il-cambiamento-la-revolucion-sostenible-en-el-mundo-de-la-pizza\/","title":{"rendered":"Pizzaiolo per il Cambiamento: la revoluci\u00f3n sostenible en el mundo de la pizza"},"content":{"rendered":"\n<div class=\"stripe-one-col-media fullwidth\">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/amalfi-pizzaiolo-per-il-cambiamento-header.jpg\" alt=\"\">\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>El movimiento Pizzaiolo per il Cambiamento (Pizzero por el Cambio), nacido en 2022, ha experimentado un importante crecimiento: <strong>de los 10 pioneros iniciales a los 45 pizzeros de hoy<\/strong>, decididos a revolucionar el sector de la pizza a trav\u00e9s de la sostenibilidad en todos sus matices. Esta nueva conciencia entre los profesionales de la pizza encuentra en Agugiaro &amp; Figna Molini uno de sus principales promotores, gracias tambi\u00e9n al primer evento del movimiento, celebrado en Amalfi, en el limonar ecol\u00f3gico de Salvatore Aceto. <\/p>\n<h3>Pizzer\u00eda sostenible: una nueva forma de hacer negocios<\/h3>\n<p>Durante el acto se debatieron temas como la seguridad alimentaria, la valorizaci\u00f3n de las comunidades locales y el turismo enogastron\u00f3mico. Entre los participantes hab\u00eda <strong>representantes de instituciones locales y nacionales<\/strong>, como el <strong>Distrito Tur\u00edstico de la Costa Amalfitana<\/strong>, la<a href=\"https:\/\/www.unisg.it\/\">Universidad de Ciencias Gastron\u00f3micas de Pollenzo<\/a> y Slow Food Italia, junto con muchas empresas agroalimentarias, como Salvatore Aceto &#8211; Limones Ecol\u00f3gicos, <a href=\"https:\/\/coppiniarteolearia.com\/\">Coppini Arte Olearia<\/a>, <a href=\"https:\/\/www.gustarosso.it\/\">Gustarosso<\/a>, <a href=\"https:\/\/www.lambertifood.it\/\">Lamberti food,<\/a> Lympha y Aquaponics. <\/p>\n<h3>Hacia un modelo de certificaci\u00f3n para pizzer\u00edas<\/h3>\n<p>Agugiaro &amp; Figna, en colaboraci\u00f3n con la Universidad de Ciencias Gastron\u00f3micas de Pollenzo, cre\u00f3 un <strong>Proyecto de<\/strong> Campo <strong>, un proyecto piloto destinado a construir un modelo de certificaci\u00f3n para pizzer\u00edas<\/strong>. Este proyecto, basado en encuestas y sondeos entre profesionales de la pizza, condujo a la definici\u00f3n de directrices para garantizar la trazabilidad de las actividades de las pizzer\u00edas, unas condiciones laborales dignas y la inclusi\u00f3n social. <\/p>\n<\/div><\/div>\n<div class=\"stripe-one-col-media \">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/pizzaiolo-per-il-cambiamento-amalfi-istituzioni.jpg\" alt=\"\">\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<h3>Una bolsa de cambio: formaci\u00f3n y sensibilizaci\u00f3n para una pizzer\u00eda sostenible<\/h3>\n<p>El viaje hacia la sostenibilidad de Agugiaro &amp; Figna empez\u00f3 con el proyecto de formaci\u00f3n<a href=\"https:\/\/pizzastories.le5stagioni.it\/it\/news\/un-sacco-di-cambiamento-un-tour-per-promuovere-la-sostenibilita\">\u201cUn Sacco di Cambiamento\u201d (Una Bolsa de Cambio<\/a>), que comenz\u00f3 hace tres a\u00f1os. Este proyecto, en colaboraci\u00f3n con <a href=\"https:\/\/www.slowfood.it\/\">Slow Food Italia<\/a>, sensibiliz\u00f3 a los profesionales de la restauraci\u00f3n sobre la importancia de <strong>adoptar sistemas de trabajo sostenibles y mejorar la calidad de los productos finales<\/strong>. Durante la gira de formaci\u00f3n por Italia, naci\u00f3 el <a href=\"https:\/\/pizzastories.le5stagioni.it\/it\/pizzaiolo-per-il-cambiamento\">Manifiesto por el Cambio<\/a>, que promueve pr\u00e1cticas concretas para medir, seleccionar y mejorar el impacto medioambiental de las actividades de las pizzer\u00edas.  <\/p>\n<p>El acto fue tambi\u00e9n un momento de intercambio de ideas y experiencias entre pizzeros, entre ellos <strong>Giulia Vicini y Giulia Zanni<\/strong> -actuales campeonas del mundo del Campeonato Mundial de Pizza y del Premio a la Sostenibilidad 2024-, <strong>Ciccio Vitiello<\/strong>, <strong>Denis Lovatel<\/strong>, <strong>Stefano Canosci<\/strong>, <strong>Raffaele Vitale<\/strong> y <strong>Guglielmo Vuolo<\/strong>, as\u00ed como <strong>Giuseppe Maglione<\/strong>, <strong>Alexandra Horgidan<\/strong>, <strong>Daniele Cassese<\/strong>, <strong>Mario Barbato<\/strong>, <strong>Alfredo La Bella<\/strong>, <strong>Raffaele Pizzoferro<\/strong>, <strong>Gianni Di Lella<\/strong>, <strong>Nicola Monetti<\/strong> y <strong>Francesca Gerbasio<\/strong>. Estos pizzeros, <strong>de entre 22 y 45 a\u00f1os<\/strong>, comparten objetivos como garantizar la calidad del trabajo en las pizzer\u00edas, apoyar el bienestar de los trabajadores, establecer relaciones \u00e9ticas con los proveedores y promover pr\u00e1cticas sostenibles.<\/p>\n<h3>Un movimiento por el futuro de las pizzer\u00edas<\/h3>\n<p><i>\u00abLos Pizzaioli del Cambiamento son todos j\u00f3venes de entre 22 y 45 a\u00f1os con objetivos compartidos, como garantizar la calidad del trabajo en la pizzer\u00eda, apoyar el bienestar del trabajador, establecer una relaci\u00f3n \u00e9tica y transparente con los proveedores, controlar el origen de las materias primas, implantar sistemas de cocina sostenibles y hacer m\u00e1s eficiente la gesti\u00f3n de las existencias con vistas a los costes alimentarios<\/i> \u00ab, afirma Riccardo Agugiaro, Director General de Agugiaro &amp; Figna Molini. \u00c9stas son s\u00f3lo algunas de las direcciones que encuentran concreci\u00f3n en el movimiento Pizzaiolo per il cambiamento, que, como actor gastron\u00f3mico en una comunidad, reconoce que tiene obligaciones de formaci\u00f3n y responsabilidad hacia el consumidor. Como Agugiaro &amp; Figna, nos proyectamos hacia el objetivo de construir un modelo de certificaci\u00f3n en la pizzer\u00eda. Mientras tanto, ya nos estamos preparando para la pr\u00f3xima etapa de Pizzaiolo per il Cambiamento, prevista para oto\u00f1o en el norte de Italia\u00bb.   <\/p>\n<p>El movimiento <strong>Pizzaiolo per il Cambiamento representa una nueva era para las pizzer\u00edas<\/strong>, en la que la sostenibilidad y la calidad del trabajo se unen para crear un impacto positivo en el medio ambiente y la comunidad. S\u00edguenos para estar al d\u00eda de los pr\u00f3ximos eventos de Pizzaiolo per il Cambiamento. <\/p>\n<\/div><\/div>\n<div class=\"shared-content \">\n            \t\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>El primer evento dedicado al futuro de las pizzer\u00edas y a una nueva forma de hacer negocios<\/p>\n","protected":false},"author":1,"featured_media":2073,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[163],"tags":[],"class_list":["post-4535","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pizzaiolo per il Cambiamento: la revoluci\u00f3n sostenible en el mundo de la pizza - Pizza Stories<\/title>\n<meta name=\"robots\" content=\"index, follow, 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