PizzAgricola: Florence’s New Biodiverse Pizza

Of high quality and low environmental impact, PizzAgricola is an innovative project developed by Florence’s Bellagrò restaurant (piazza Ravenna 11) and supported by the Tuscany Region through funds from the Rural Development Programme (RDP) that has resulted in a pizza that is not only good for those who eat it but also good for the environment.

PizzAgricola, presented on Monday, March 31 by Vice President and Councillor for Agriculture Stefania Saccardi alongside Gaia Citriniti, deputy director of APAB and project lead, involves an array of leading partners, including the University of Florence (Department of Statistics, Informatics, and Applications), the Association for Biodynamic Agriculture, Buonamici and Fattoria La Villa farms, and the start-up Bioadhoc. 

All ingredients, including flour made from grain varieties native to Tuscany are tracked and certified via blockchain technology, offering consumers full transparency about the origin of their food and the journey it has taken from farm to table. Beyond just knowing where the ingredients come from, consumers can access information about the pizza’s sustainability and nutraceutical properties. University of Florence researchers have conducted thorough analyses on the raw materials to assess their antioxidant properties, ensuring that the final product is as nutritious as it is delicious. 

One of PizzAgricola’s most innovative features is the inclusion of olive pomace in the dough. Typically a waste product from the production of extra virgin olive oil (EVOO), pomace undergoes a micronisation process to become a valuable source of polyphenols, which are compounds with antioxidant, anti-cancer, anti-ageing, anti-inflammatory, antibacterial, and antiviral properties. By repurposing what would otherwise be discarded, PizzAgricola not only enhances the pizza’s health benefits but also promotes a circular economy model.

‘The project succeeds in making quality the protagonist in one of the most beloved and popular foods: pizza,’ remarks Saccardi. ‘And when we talk about quality, an element on which Tuscany heavily invests, we mean both the quality of food and the quality of the environment. PizzAgricola has successfully combined both, demonstrating how RDP funds, combined with the ingenuity and skills of researchers, farmers, and chefs, can yield extraordinary results.’

Gaia Citriniti emphasised how the project’s broader vision, stating, ‘PizzAgricola sought to profoundly innovate the Tuscan food supply chain by uniting tradition, sustainability, and technology. APAB had the honour of coordinating this initiative, which was born with a clear objective: to create a certified Tuscan pizza using local organic and biodynamic ingredients, a short supply chain, and a production model that prioritises nutritional quality and environmental respect.’

Bellagrò restaurant is open for dinner Tuesday – Sunday, also at lunch on Sunday and holidays and offers patio dining.  (Mina Lozanova)