Miscusi, the Italian fresh pasta restaurant brand confirms its commitment to sustainability by presenting its latest culinary 'hero', sorghum fusillone, a cereal that grows without the need for irrigation, thus reducing CO2 emissions by 78% and using approximately 90% less water than a generic grain grown with conventional agricultural techniques.
A project in which the company has invested approximately 200 thousand euros.
Miscusi's 'revolution' began in 2019 and today the company has cultivated over 10 hectares with a regenerative technique, reducing or eliminating the use of water, pesticides or chemical fertilizers.
"Sorghum, or as my farmer grandparents called it the 'saggina', is part of our traditions. We used it to rotate the field, feed the animals or dried and braided to make brooms. Today it is Miscusi's most sustainable mixture. I believe that we can find many answers to the challenges we are experiencing by taking a step back before taking two steps forward" explains Alberto Cartasegna, CEO of Miscusi which aims to reach 25 million in revenues and an EBITDA of 2 million in 2024 with 10 new restaurant openings.
Miscusi sorghum is currently grown at the MartinoRossi Agrifuture experimental centre.
The plant, which naturally does not require large quantities of water, is irrigated by a patented underground system near the roots which allows for no dispersion or waste of water;
Furthermore, it is associated with other crops of different heights and needs to allow both a better influx of sunlight and to promote the biodiversity of the field itself.
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