The project is promoted by Panacea Social Farm, a “young” social cooperative type B, which produces bread and bakery products and promotes sustainable production chains.

Only unrefined mother pasta and flours from the Stupinigi Nature Park are used. The aim is to promote sustainable agriculture and provide healthy food at this time more than ever.

Non Di Solo Pane has as its fulcrum the Barriera district of Milan, in fact it was born and developed in the context of the Laboratory of Barriera di Via Baltea 3, a multicultural hub with many different activities but which over the years has become a reference meeting place for the inhabitants of the neighborhood, managed by the cooperative Sumisura s.c. – Resources for the Environment and the City (where the Bakery of Panacea is located).

It is primarily a social entrepreneurship project that aims to develop work, citizenship and well-being. It deals with the integration into employment of disadvantaged people – in particular young immigrants and refugees – through training and accompaniment at the entry of the world of work, making them autonomous and allowing them to become active citizens aware of the neighbourhood and social network in which they live and work.

These are the activities undertaken:

Training courses in the three fields of production: pastry, bread, pizza

• Lessons of applied Mathematics and Italian
• n. 5 workshops open to the public dedicated to bakery and pastry
• n. 10 meetings dedicated to health in collaboration with the Medical Collaboration Committee (CCM)
• n. 1 language training course with practical part in the kitchen (36 hours)
• Guidance activities, and support to job research

The first goal reached, two years after the start of the project, is to have hired 2 people: some of them come from tiring paths or job loss or job search.

In addition, 15 people were given specific training, from Italian language teaching to mathematics, necessary and useful knowledge for the understanding and preparation of recipes of bakery products which has been accompanied by practical training with a period of training.

Unfortunately with the arrival of the pandemic and during the first lockdown the internships were suspended, but were reactivated in the second phase.

Non Di Solo Pane intend therefore to continue its journey, thought as an experiment that can be supported autonomously that aims at the creation of well-being through new paths of accompaniment to work and citizenship and through the production of new healthy and good products for those who have food intolerance or love simply the simple and genuine food.

Watch the new video of the project to learn more.

Non di solo pane is part of the 15 generative welfare projects of Torino Social Factory program of the City of Turin, co-funded by the National Metropolitan City Operational Program and the European Union, European Social Fund, made as part of Torino Social Impact.

For more information on the Torino Social Factory program and the other 14 projects that are part of it go to this link.