Authors would like to thank Dr. Kalliopi Anastasiadou for the
experimental support in the determination of high heating values.
This research was supported by the project PRRIITT Emilia
Romagna regional project (MISURA 3.1 AZIONE A - Manfredini &
Schianchi S.R.L.). ‘‘Identification of the waste critical mass from
the agricultural food inserted into traditional brick body’’. Tailoring
and production of innovative mixes.