Promoting the consumption of legumes is one of the simplest and most powerful actions we can take to combat climate change and promote a more just, healthy and environmentally friendly diet. With the goal of a livable planet in which…
On the occasion of World Pulses Day proclaimed by FAO, a Pulse Recipe Book with recipes from every Italian region, Over 100 cooks will propose appetizers, first courses, soups, burgers and even desserts based on pulses. The nutritional properties…
Starting from simple ingredients to create a refined gastronomic proposal, which stands out for its execution, capable of leaving its mark: this is the secret of the young and established chef of the Cascina Vittoria restaurant. The great nutritional and beneficial properties of aubergines…
Regular consumption of vegetables belonging to the Brassicaceae family leads to a high level of cellular defenses. The Nrf2 factor interacts with DNA that produces phase II enzymes, capable of neutralizing cellular damage caused by oxidative stress that…
Cabbage, broccoli, cabbage, kale, turnip, Savoy cabbage, daikon, are an incredible concentration of beneficial elements for our body. The chef of the Opera restaurant in Turin and the choice of a restaurant that respects physical health but also…
Horace was fond of them and talks about them in the Satires. Useful for reducing cholesterol and triglyceride levels in the blood, rich in omega 3, particularly healthy for the heart. The recovery of the Navelli chickpeas that guarantees natural sustainability…
A centuries-old tradition, today it is a global trend loved for its mix of artisanal slowness and social appeal. Rich in fiber, natural sugars and vitamins (A and C), they represent a healthy and highly energetic snack. They also contain polysaccharides and antioxidants,…
Ceviche has become part of the Intangible Cultural Heritage of Humanity. The chef of the MoganoXRitualLab restaurant in Formello, drawing on his experience in the kitchens of the greatest Latin American starred chefs, offers his own personal interpretation of the famous dish
The foods we use are divided into four groups: Unprocessed or minimally processed foods, Processed culinary ingredients, Processed foods, Ultra-processed foods. A habitual consumption of ultra-processed foods involves risks of diabetes, hypertension, cardiovascular disease and cancer
The star of the dish by the Michelin-starred chef of the Gardenia restaurant in Caluso is Portulaca, a poor herb but rich in nutritional and medicinal substances
Massimiliano Mussoni, chef of the La Sangiovesa tavern in Santarcangelo di Romagna, considered a true place of worship in Romagna, offers a tasty soup with an onion protected by a Slow Food Presidium that risked extinction. The great nutraceutical properties of onions
In the small town of Gagnano sul Garda, capers have found a favorable environment for their reproduction. Chef Alberto Bertani of the QB Duepuntozero restaurant in Salò has dedicated an entire menu to "Capers, what a menu. The great nutraceutical properties and…
A concentrate of beneficial properties and very versatile in the kitchen. For Pliny the old man took away sadness and gave joy to life. It can be a starting point for beautiful walks in the woods, but be careful not to confuse it with the Mandragora, a grass…
Considered the fruit of the future in light of climate changes with increasingly hotter seasons and long periods with little rain. Its medicinal properties are many to combat cholesterol, high blood pressure and triglycerides. Rich in magnesium, potassium, selenium and…
The dictionary created by Wellmicro, which can be consulted for free online, allows you to deepen your knowledge of the fundamental functions of the microbiota on the well-being of our organism. How to fight all those microorganisms found inside our digestive system, such as bacteria, viruses, fungi…
For the Veronesi Foundation: the current model of food production, especially meat, is no longer sustainable for the planet. The animals bred so much that if they were released they would not be able to survive due to the high use of drugs,…
A vegetable with a thousand virtues appreciated since ancient times for its beneficial properties is re-evaluated in the kitchen by the starred chef Antonia Klugmann. The precious nutraceutical prosperity
For the National Academy of Agriculture, ancient grains "are a trend full of falsehoods". Modern wheats have less protein and therefore also less gluten than ancient wheats. Ancient wheats require a much larger surface area for…
A tasty recipe that is a concentrate of healthy properties for the body by Marco Bianchi, food mentor and scientific communicator, testimonial of the Veronesi Foundation's campaign for research into male tumors
Charlemagne recommended cultivating it and had it planted in the imperial gardens of Aachen. A concentrate of properties useful in respiratory and digestive disorders, of antioxidants (vitamin A, vitamin C and manganese). Became part of the Slow Food Presidia.…
It was also exported to Germany and the USA, then a disease decimated the crops. It took 13 years of studies and experiments. Now the aim is to relaunch the processing industry. It is a concentrate of nutraceutical properties that are healthy for the body
Eight years ago, only 20 forty-year-old trees survived. Now we are also thinking about the transformation of the product into compotes, jams and juices. The nutritional properties of peaches: beneficial for the eyes, blood, skin, intestines
Slow Food publishes a useful guide to familiarize yourself with fish products in the kitchen. You discover many interesting culinary possibilities. The list of fish to buy according to the seasons. Market advice for informed purchases
Three ingredients that are a concentrate of well-being and nature. When verbena was used against vampires before its medicinal properties were discovered. The ideal cucumber for diets. Eco-sustainability at the Faula restaurant in Casa Langa…
An initiative to finance research in the field of nutrigenomics, i.e. the science that studies the relationship between genetic heritage and food. The first research to study the beneficial effects of polyphenols on the processes involved in the progression of gastric cancer
They ensure 38% of the iron requirement, 26% of potassium, 33% of phosphorus, 42% of zinc, 42% of vitamin B1, 250 g of cooked broad beans produce the equivalent effect of a dose of a drug
Widespread since ancient times, rich in healthy properties for the body: iron, calcium, potassium and vitamin C. Also good raw, they absorb the nutrients from the soils enriched with minerals from the lava flows
The acquisition will be financed through a combination of debt and equity capital - The closing of the transaction will be completed during the third quarter of 2023
For the IARC it is carcinogenic, but we also need to know how to interpret the data that is made available to us. Wrong on the part of the detractors of alcohol consumption to support their claims, perhaps with too much arrogance. Studies have the task…
The ancient food habit of the Mongolian knights is today a dish appreciated by gourmets for its flavors and beneficial effects. In an elegant restaurant on the Esquiline in a centerpiece cauldron they cook various soups, from the delicate one with mushrooms to the spicy ones,…
The ancient custom of the Canavese families of cooking the beans in terracotta pots which were brought to the bread oven of the village. The discovery of the formidable nutraceutical properties. With the Slow Food Presidium, the aim is to redevelop tourism and food and wine in the area
All the fundamental beneficial properties of the tomato. The initiative in support of research and treatment of tumors affecting children and adolescents. The PALM project for the development of new treatments for the treatment of pediatric acute myeloid leukemia.
The guide reviews 766 realities including mills, farms and oil mills, 1227 oils among the over 1600 tasted. The 40 companies that stand out for the way they interpret production values (sensory, territorial and environmental). The big properties…
A research by the University of Bergamo explores how consumer sentiment has changed. The Novel Food market in Europe has tripled in five years, it will reach 261 million euros in 2023. The insect sector will reach…
The sale of lemons in the squares from 1 to 15 March finances research. The recipe for Cream of chickpeas and cannellini beans with Taggiasca olives, a concentrate of well-being. Important function of the peel of lemons to protect against tumors of the esophagus
Registration is now open for Increase's "Citizen Science" experiment which allows you to cultivate biodiversity by sowing beans on your balcony or terrace. Here are all the details
The coloring of orangeades, candies, liqueurs and aperitifs comes from the grinding of the cochineal. The nutritionist warns against fake news on the Mediterranean diet. Insects: a forced ecological alternative to intensive farming that is no longer globally sustainable
A concentrate of "health" that should not be lost. It is a detox drink, which helps cleanse the liver and improve digestion. Here's how to make artichoke water
Low in calories but rich in minerals, antioxidants, vitamins and anthocyanins. Extremely versatile in the kitchen, raw or cooked, sweet or savoury. The recipe to try: borlotti bean pudding with dark onion and Treviso red radicchio cream
The proposal of the chef of Casina di Macchia Madama a tasty cod-based dish cooked to safeguard its nutraceutical and beneficial properties for the body
There are about 2000 edible species for humans, and eating them is normal in 140 countries around the world. Now they also arrive in Italy in gourmet restaurants. Grasshoppers, crickets, locusts, ants and cicadas make up a complete food from a nutritional point of view…
Analgesic, antiseptic, analgesic, antispasmodic, expectorant, stomachic and tonic, also useful for driving away ants now enters the food beverage industry in a big way
It is difficult for the consumer to navigate the rich supplement market. A healthy microbiota is our immune system's best ally. The importance of fermented milks and yoghurts
At the table, suggests Stefano Filipponi - we can identify the right allies to combat the effects of the heat wave of this scorching August on our bodies
Italians are great consumers. The hidden dangers behind the 2000 tons of chillies we import from non-EU countries and from China. In Rieti the World Fair of Made in Italy Chili Peppers
Born from a collaboration of the San Quirico Brewery with SienabioACTIVE, an innovative spin-off of the University of Siena, it has beneficial bioactivity effects on osteoarticular cells. It will be internationally certified
Luigi Salomone, starred chef of the Re Santi e Leoni restaurant offers a Cod of memories of a poor cuisine that redeems itself in a recipe with an elegant and enveloping taste in combination with an oriental sauce
The Aristoil Plus project to identify oils with the highest concentration of polyphenols, essential in the prevention of neurovegetative diseases
The many benefits for the body from the consumption of olives. The best in Italy natural green, natural black, pickled, seasoned and wrinkled greens
Wild herbs can offer the pretext for healthy walks in the valleys and along the rivers to collect healing herbs and roots but also useful for salads and recipes
Chef Mariangela Susigan of the starred Gardenia restaurant in Caluso revisits an ancient Cavalese recipe based on wild herbs and cheeses that enhances the biodiversity of the valleys
There are 50 producers of the Slow Food Presidium in the Alps. A fundamental activity for pastures and the protection of the territory. The invitation to throw flower seeds in the gardens in the city
Even before the biologists Ancel and Keys developed the principles of the Mediterranean diet, in this happy part of Italy the Cuoncio Cuoncio method marked well-being
Red skin, intense flavor, slightly spicy, rich in nutritional properties, it is a Slow Food presidium awaiting DOP and IGP. It is also used in natural medicine.
140 chefs from the Alliance add legume-based dishes to their menus. The importance of legumes in diets against diabetes and cardiovascular disease.
The Ministry of Health warns against "hoaxes and misinformation". Taking too much is even harmful. We can decide the right dose, with some surprises, at the table, instead of resorting to supplements: Chili peppers, peppers, rocket and broccoli contain much more...
A poor fish like mackerel is transformed, in the recipe of chef Luigi Salomone of the Re Santi e Leoni restaurant in Nola, a Michelin star, into a refined and elegant dish. And also very healthy for all the nutritional properties…
The Movimento Turismo dell'Olio in Puglia, Tuscany and Umbria opens the oil mills with an offer of Bread & Oil to visitors, but also with Christmas markets to promote well-being but also the knowledge of all the benefits of oil in cosmetics
As the world's leading producer of chestnuts, Italy is now forced to import them. There is a growing demand for quality products that we are unable to satisfy. Malaguti: the sector has considerable potential both from a nutritional point of view…
It is a protein-based allergy that belongs more to the plant than animal world. It is very frequent in the Mediterranean area. In addition to fruit and vegetables, it also affects those who eat legumes. It is not detected with the classic food allergy tests
The novelty of this year's holidays is a panettone with Matcha tea and Bronte green pistachio, a Slow Food presidium, which combines the tradition of the product symbol of Christmas with the ancient practice of Japanese Buddhist monks who were the first to discover…
Thirty years of successes and a thriving market that reaches tens of billions of euros a year. But the many benefits are reduced by a Cochrane Heart Group research 1. The advice of the nutritionist to ensure our need for Omega three…
Easy to make them at home. Among other things, they possess important nutracutical properties. The Romans were fond of it: the recipe of the agronomist Columella still has its validity. The sycophantic expression associated with sexual meaning
On the internet and in the media, it is attributed remarkable beneficial properties for the human body. But the European Food Safety Authority warns against nutritional "claims". Much more effective, and cheaper, to eat a plate of fiber-rich chicory.…
The recipe of Chef Andrea Costantini of the Regio Patio restaurant in Garda is a tribute to the scents of the countryside of summer. He draws inspiration from childhood memories of a sweet that his grandmother used to offer him and that…
Four hundred and fifty varieties from all over the world, show cooking, workshops, debates, spaces dedicated to wellness and sport: the spicy world is the protagonist for five days. A study by the Veronesi Foundation certifies that the chilli pepper can play an important preventive role in protecting…
Recommended by dieticians, it has great nutraceutical properties - Rich in Vitamins C, K, B5 and B6 and antioxidants, it is precious for the well-being of the skin, to fight osteoporosis, hypertension, oxidative stress. Excellent ally of the heart and sight. He has not…
Never like this year can the increase in temperature values affect body well-being. However, a few nutritional rules to follow can help us better experience the exceptional nature of the moment
An amusing volume “Calici & Camici” talks about Vignerons doctors in Italy. That time Christiaan Barnard invited to drink two glasses to protect the heart. Is it good? It hurts? It is still being discussed. But the Bible invites us to give…
Avocado Day is celebrated all over the world on July 31st. Used for years in cooking and in cosmetics, it has recently become the trendiest fruit on the table. In Europe, 700.000 tons are consumed annually. In…
Water-soluble fibers increase satiety and curb appetite. Important for those with diabetes problems; eating vegetables before a plate of spaghetti has the effect of decreasing the glycemic surge.
A protein-based allergy belonging more to the plant than animal world. LTP is contained above all in summer fruits but also in legumes and dried fruit
For the first time, the two famous consortia held a joint board of directors to denounce the dangers of traffic light legislation. A cumbersome evaluation system that ends up deceiving the consumer and penalizing the qualities and…
The record cherry was produced in the Pecetto company in the province of Turin owned by the Rosso family present in the Campagna Amica markets. The infinite beneficial properties of cherries of which Italy is the first producer in Europe
The belief that intolerances make you fat is spreading more and more. The nutritionist from the University of Pisa warns against the abuse of the many tests in circulation which risk eliminating foods that could lead to deficits from the diet.
Salmon farming is devastating the marine ecosystem. Among the causes the pollution of the seabed, waste, parasites and the increasingly high mortality rate of fish. With production tripling in recent years and demand continuing…
The release of the branched starch causes not only an organoleptic deterioration, but also a nutritional deterioration, since the glycemic index of the pasta increases considerably. How to evaluate the right degree of al dente cooking of pasta.
The gourmet pharmacy offers healthy dishes, indicated for the various pathologies signed by the three-starred chef Niko Romito and his Academy. A place where food meets well-being, prevention and taste. Among the proposals is the healthy husband and…
With the Pandemic, the anti-Covid immunological properties of vitamin D have been fabled. The nutritionist of the University of Pisa clarifies its prerogatives, suggesting foods that are rich in it but warns against false myths, especially on the effects of…
The most recent research has brought down many clichés about milk and cheese fats. The professor. Marcello Mele director of the Department of Agricultural, Food and Agro-environmental Sciences of the University of Pisa leads us to review many beliefs that…
In a video made by UNC and ASSITOL and released on Youtube and Faceboockthe most common mistakes are explained, committed at home but also in shops and in the storage phase which cancel out all the nutraceutical benefits of the protagonist of the…
With Covid, Italians have understood that we need to change our diet to strengthen our body's defenses. Ciro Vestita, professor of human nutrition at the University of Pisa, explains in a book, how to supply ourselves with vitamins, mineral salts and natural principles…
The recipe proposed by the vegan Chef Cristiano Bonolo is an ideal bridge between the East and the Mediterranean, the standard bearer of the new healthy cuisine, a perfect marriage between oriental flavors and Italian taste. A dish that is proposed as an example of a tasteful cuisine…
The indications of the expert nutritionist of the University of Bologna to influence our state of health through nutrition. With Covid, eating disorders have increased. Seven basic rules to follow in daily nutrition are worth much more than "concoctions and witchcraft"
From culinary preparations to therapeutic ones up to cosmetics: wild garlic is an aromatic plant loved by bears and which flowers in spring. It has a scent very similar to traditional garlic but with a more refined flavour, ideal for embellishing salads,…
Appreciated since ancient times both for their medicinal and taste properties. They have such a particular flavor that Artusi advised them to be eaten boiled with oil, vinegar and lemon. But they are very versatile in the kitchen.
Even King Louis XIV was crazy about it as well as Henry VIII. Syrian writer Mardam Bey praises it as the most sensual and feminine of vegetables. But the secret of his success in history from the Greeks to today is…
The National Academy of Agriculture, the Academy of Italian Cuisine and the Medical and Surgical Society of Bologna give life to a series of meetings addressing food in its nutraceutical, curative, cultural and historical aspects. The goal is to teach Italians to safeguard…
the future of healthy and correct nutrition depends on the knowledge of prevention and adequate immune defence. Nutrition is studied not only to heal the body but also the mind
Born from a cross between lime and Chinese mandarin, the limquat is the latest gourmet trend: it is eaten whole with all the peel. A company from Metaponto grows it and launches it as Lemonsnack, a pleasant and sweet concentrate of vitamins,…
Considered the meat of the poor, they were a sustainable alternative until after the Second World War but over time they have been neglected. The Slow Beans network is promoting a series of events to raise everyone's awareness of a new culture of legumes, the staple dish of…
An entrepreneur-anthropologist in Palestrina creates a refined chocolate working with certified organic raw South American cocoa, safeguarding all the gustatory and nutraceutical properties of the fruit. Without additives and gluten free, the authentic flavor of cocoa enhanced with a particular technique of…
Poor diet can affect lifespan. The pandemic has negatively changed eating habits. The Mediterranean diet remains fundamental but must be read in the light of new needs. The Longevitystudio method focuses on calorie reduction…
Very starchy, fragrant, caloric and nutritious but above all gluten-free, chestnut flour is an excellent alternative for coeliacs. A product that is little known or used, due to its high cost compared to other types of flour, but…
A poor product discovered a few years ago in the Murgia countryside brought back to life reveals unsuspected gustatory and nutritional properties. Slow Food Presidium is subject to strict production regulations. Rich in iron and essential mineral salts in nutrition in times of…
Daniela Cicioni, chef and teacher of vegetable-based, raw food and macrobiotic cuisine, offers an ideal healthy recipe for taking a break between the excesses of New Year's Eve dinners and the triumph of carnival desserts.
"Healthy Living" is the name of the initiative launched by the internationally renowned heart surgeon Gino Gerosa, the University of Padua and Venicepromex:: a series of discussions with starred chefs and food and wine protagonists to study how to conceive nutrition as a function of well-being . A study of…
Direct descendant of the spontaneous artichoke. It has unique organoleptic properties as Filippo Romano explains. Excellent to eat raw, cooked on the grill but also to be preserved in oil. Today it is a Slow Food presidium saved by a group of farmers. His own story
They bring luck if eaten at the end of the year. In reality, the palm fruit brings significant benefits to the human body in terms of nutrition and healing. A book by Prof. Knuckle on the historical, anthropological and nutritional aspects of the date, from antiquity to the…
Honey, figs and dates were already given as gifts in Roman times. the consumption of seeds becomes an auspicious element because the life that is born from death materializes in the seed when the light will favor its germination. The loaves…