{"id":1594,"date":"2020-12-09T14:12:44","date_gmt":"2020-12-09T13:12:44","guid":{"rendered":"https:\/\/www.bikeandtaste.com\/?post_type=taste_experience&p=1594"},"modified":"2020-12-09T15:52:00","modified_gmt":"2020-12-09T14:52:00","slug":"5-curious-thing-that-can-be-done-courtesy-of-the-geothermal-energy","status":"publish","type":"taste_experience","link":"https:\/\/www.bikeandtaste.com\/en\/taste-experience\/5-curious-thing-that-can-be-done-courtesy-of-the-geothermal-energy\/","title":{"rendered":"5 curious things that can be done thanks to the geothermal energy"},"content":{"rendered":"

Geothermal energy is a clean and sustainable resource that can be used in unexpected ways.<\/strong><\/p>\n

The unique characteristics of Val di Cecina has made this corner of Tuscany a national landmark for the use of geothermal energy. The steam coming out of the subsoil has given a boost to companies to invest in this natural treasure, underlining the incredible potential of geothermal heat while creating a network in the area that combines respect for nature, healthy food, the use of sustainable resources and means and the growth of the local economy. Here are some curiosities and innovative projects that can be discovered \u2013 or tasted \u2013 during a bike ride through these hills\u00a0villages.<\/span><\/p>\n

Geothermal chestnut flour<\/strong>
\n<\/b>The village of Boccheggiano in the municipality of Montieri, in the province of Grosseto, has become for several years now the kingdom of chestnut flour. Since 2018 a new alternative method of drying flour is being tested using geothermal heat, thus strengthening even more the link with the natural resources of the territory and with sustainable energy.<\/span><\/p>\n

Soft-boiled egg and geothermal coffee<\/strong>
\n<\/b>In Parco delle Biancane, in the warm heart of the Tuscan geothermal energy, there is a picturesque path that can be found close to the incredible natural scenery of the fumaroles. In fact, the park passes through areas where many geothermal manifestations take place frequently. A journey through steam puffs, noisy fumaroles<\/span> and the pungent smell of sulfur. In one of the hottest springs, the visitor witnesses engaging presentations held by environmental guides. Here you can see how quickly you can efficiently cook an excellent soft-boiled egg or enjoy a nice cup of coffee from the traditional moka.<\/span><\/p>\n

The first geothermal greenhouse<\/strong>
\n<\/b>In Chiusdino, in the province of Siena, there is the first greenhouse used for the cultivation of green spirulina through geothermal heat. This small greenhouse relies on both heat and carbon-free CO2, resulting from the geothermal production process. The combination of these two factors is particularly useful in promoting algae cultivation. The experimental project \u2013 carried out by Enel Green Power, Co.Svi.G. and the University of Florence \u2013 aims to demonstrate the possibility of developing the economy in the vicinity of geothermal power plants, favouring employment and the enhancement of the area.<\/span><\/p>\n

Geothermal beer<\/strong>
\n<\/b>In Sasso Pisano, a small village of Castelnuovo in Val di Cecina, there is a craft brewery unique in the whole world. \u201cVapori di Birra<\/a><\/strong>\u201d produces beer using geothermal steam and the natural fumaroles of the area as the primary source of energy.\u00a0<\/span>The production process is completely renewable and takes place through an innovative and ecological plant: for each hectoliter of beer produced<\/span> it can be saved<\/span> 3.3 m3 of natural gas and <\/span>reduced<\/span> the intake of CO2 into the atmosphere by about 5kg.<\/span><\/p>\n

<\/p>\n

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Geothermal cheese<\/strong>
\n<\/b>A very special cheese is produced at the San Martino di Monterotondo Marittimo dairy. The company raises wild Massesi\u2019s sheep in various areas of Tuscany and stands out for the use of geothermal resources at all stages of the production process that normally require large amounts of energy. The machinery present in the dairy is in fact fed with the residual heat of the Larderello\u00a0plant, often not used. By employing this heat, the company was able to reduce its energy costs, recycle an unused energy source and purify the air, thus avoiding entering additional CO2 into the atmosphere.<\/span><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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