Hospitality workers in Edinburgh can enjoy free pizza from Civerinos.

Edinburgh-based Italian street food and pizza slice bars, Civerinos, has partnered with The Scotch Broth, a charity that supports those who work in the hospitality industry that are currently furloughed or unemployed to give away free pizzas in Edinburgh.

Civerinos and The Scotch Broth will give out 120 free pizzas to hospitality workers across Edinburgh on Wednesday 13 January in an effort to support mental health and combat loneliness during lockdown.

The Scotch Broth and Civerinos recognise that the coronavirus pandemic has seen a large number of individuals lose their jobs and the mental health of these people suffer as a result.

Founded by hospitality people, for hospitality people, The Scotch Broth wants to remind its community that they are there to support each other through this tumultuous time, whether that’s through a socially-distanced walk or a delicious pizza.

Managing director of Civerinos, Michele Civiera, said: “The coronavirus pandemic has devastated the hospitality industry.

“With the majority of venues shut, there is a huge number of people furloughed or out of work.

“We know how difficult it is to try and keep a regular routine whilst the world is upside down but waking up at a good time, putting on normal clothes and eating a decent meal can make the world of difference.

“That is why we are proud to be teaming up with The Scotch Broth today. We hope our pizzas can make someone’s day just a little bit better.”

Each week The Scotch Broth will be working with a different food and drink business to provide support for those unemployed or furloughed in the hospitality industry.

To get involved in the campaign and find out details about the next collaboration, follow The Scotch Broth on Instagram.

For more information on Civerinos and its delivery options visit their website.

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About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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