Chef Carlo Cracco served half a pizza to his customers. Here because – Italian Cuisine

Chef Carlo Cracco served half a pizza to his customers. Here because

Something really unexpected happened from Cracco in Galleria in Milan. The chef's pizza is once again the protagonist

What's better than a lunch at Carlo Cracco's bistro to enjoy the last remnants of summer in Milan? The chef's customers must have thought so On September 23, just over half a pizza arrived at the table. Yes, the famous pizza that some time ago caused so much controversy and which has become a must try for all foodies in Milan.
But why this singular choice? Everyone on a diet after the summer glories? Finished flour in the kitchen? No, none of this.
Chef Cracco's incomplete pizza is his adherence to theinitiative launched by Too Good To Go to reflect on the occasion of the first International Day of Awareness on Food Waste and Loss which will be celebrated on September 29. Established by FAO and the United Nations this year, it invites us to focus on an alarming fact: approximately one third of the food produced for human consumption worldwide is wasted every year*, which equates to approximately 1.6 billion tons of food **. This generates not only economic damage, but also environmental damage: it is estimated that food waste is responsible for 8% of greenhouse gas emissions.

To participate in the initiative launched by Too Good To Go, the app that fights food waste by making unsold food from bars and restaurants available during the day at a reduced price, also other starred chefs who will propose a bookable Chef Box for 29 September directly from the app.

The chefs involved in the Too Good To Go initiative

In Milan we will be able to order the Chef Box by Carlo Cracco (Cracco in Galleria), Matias Perdomo (EXIT), Eugenio Boer (Bu: r), Claudio Sadler (Sadler restaurant), Wicky Priyan (Wicky's Wicuisine) e Nicolò Farias (Stubborn). In Rome it will be possible to book the anti-waste Chef Boxes of Heinz Beck (La Pergola) e Cristina Bowerman (Glass Hostaria), while in Cernobbio those prepared by Davide Caranchini (Materia restaurant).

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