The Del Poble pizzeria has already distributed more than a hundred solidarity pizzas to the hospitals in Valencia and Gandia through the # Food4heroes platform.
Isabel Fayos, co-founder of ‘Del Poble’ pizzeria, lives the consequences of Covid-19 from a double perspective: bearing the economic consequences caused by the coronavirus, and learning about the reality of the pandemic through her mother, a nurse in the ICU of the Hospital San Juan de Alicante.
This combination unleashed the participation of the chain of pizzerias in the # Food4heroes Valencia project, a collaboration that has allowed more than a hundred pizzas to be delivered to hospitals in the capital and Gandia, the company’s family origin.
Sensitized by the situation of the toilets through the experience of her mother, she decided to collaborate from the first day. “In many hospitals cafeteria hours have been reduced and the staff do not even have time to buy a snack, so they are very grateful for these types of initiatives,” says Isabel.
“Gratitude and emotion” are the two words that define the sensations that describe this reality, she points out satisfied with her presence in this initiative, Isabel, who writes a thank you note in all the requests she delivers, since “empathizing with the health workers compensates the decrease in billing and makes us better people ”.
Tribute to the ‘esmorzaret’
Before the declaration of the State of Alarm, the ‘Del Poble’ wood-fired ovens worked in twelve stores, mostly with the take away concept, but also casual lunch (Benimaclet or Blasco Ibáñez in Valencia) or restaurant (Gandia). Currently it maintains open stores in Valencia, Torrent, Madrid and Gandia, with home delivery in collaboration with the Uber Eats, Just Eat, Glovo and Deliveroo platforms.
“Although pizza was born in Naples, we like to define ourselves as ‘Valencia character’ pizza because those are our roots, our way of doing things and our identity”, explains the co-founder of the firm, which is characterized by making a product fine and crispy dough, cooked in a wood oven and with ingredients of demanding quality from Valencian suppliers, much of it from small local businesses.
Fruit of that Valencian character, and to honor “that sacred ceremony that many Valencians miss”, this week they have launched a tribute to l’esmorzaret in the form of pizza: 100% cow’s milk mozzarella, blood sausage, sausage, all i oli and chilli (vitet). Empanadas and fresh pasta (sachets stuffed with pear and gorgonzola, or foie and mushroom ravioli, among the best-selling options) complete the menu of a wood-fired, slow-cooked kitchen with character, respect… and solidarity.
