.jpg)
Sustainability at Miscusi: A Continuous Commitment
Since 2017, we have been dedicated to promoting a Mediterranean lifestyle, combined with a sustainable food culture. In 2019, we embarked on a revolutionary journey, with the goal of bringing to the table an alternative that minimizes environmental impact, using grain as the base ingredient for pasta.
We Got Our Hands Dirty: The Cultivation of Sorghum
Our commitment to sustainability doesn't stop with our choice of ingredients, but extends throughout the entire supply chain. At MartinoRossi Spa's Agrifuture experimental center, we grow sorghum using regenerative techniques that drastically reduce the use of water, pesticides, and chemical fertilizers. This approach has allowed us to reduce CO2 emissions by 78% and use approximately 90% less water than conventional wheat cultivation methods.
.jpg)
Good for you, good for the planet
Sorghum, besides being a grain that "doesn’t drink", is naturally gluten-free, rich in iron and antioxidants, making it not only sustainable but also highly nutritious. This makes it easy to digest and perfect for our over 166,000 customers who have already chosen it, appreciating its qualities and its positive impact on health and the environment.
Our Sorghum Fusilloni Recipes
From Miscusi, we don’t just talk about sustainability: we put it into practice in our recipes, creating tasty and nutritious dishes featuring sorghum fusilloni. By combining culinary pleasure and commitment to the planet, every dish is a step toward a more responsible and mindful choice.