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
Appreciated for its sweet and tender pulp, for its thin and crunchy skin it can be eaten raw. Imported by Ligurian sailors who came from the New World. All the nutritional properties of the vegetable
Seventy percent chocolate is rich in anti-oxidants, can help regulate mood and can reduce anxiety and depression. And in summer it can easily be taken in moderation with pleasant effects on the body. The Azotea recipe is…
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
For the recipe, the chef who teaches high gastronomy at Gambero Rosso courses chose the Risoinfiore quality, the only rice on the world market with a registered trademark and zero residue. Cravero: my cuisine begins in the earth and from there…
The study conducted by American researchers from the journal Nature. However, the advice remains not to consume more than 200 g. of red meat per week, preferably from grazing animals
Ripening under the sea sand. develops its unique sweetness by losing the typical bitterness of the common thistle. On January 27th Cervia dedicates a celebration to him. Rich in nutritional properties, it is excellent in salads, baked au gratin, and as a condiment for first courses.…
A dish born historically from poverty, collecting the few legumes that fell from the bags transported by sea and landed by the Leuti. The traditional soup recipe
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…
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…
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
Already appreciated by Pliny the Elder in his Naturalis Historia, Pecorino Siciliano Dop has preserved traditional processing methods that enhance its flavor but also numerous food properties
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
A concentrate of health, this is how the recipe proposed by the Roman chef with a Michelin star can be defined. all beneficial properties for the human body explained by the nutritionist
Between man and ice cream a love relationship as old as the world. The first was prepared by Isaac for his father Abraham. In 2000 BC the Chinese already used a mix of fruit and ice. The Arabs introduced it to Sicily.…
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
A specter is haunting the world: that of synthetic food. After the production of synthetic milk also started in Israel, Coldiretti raised the alarm: "Italian farms are at risk"
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 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
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…
An easy-to-make recipe by the great master of Italian haute cuisine Gualtiero Marchesi. Flavors, lightness and many nutritional properties beneficial to the body are concentrated in one dish
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…
Pulses are now internationally recognized as an essential element in a climate-friendly and health-promoting diet - Here's why pulses are a treasure trove of well-being
Picholine Extra Virgin Olive Oil is a fragrant and non-bitter oil with a slight spicy aftertaste, an antioxidant food source that helps reduce the effects of oxidative stress according to some studies
An all-Italian bet to replace cow's milk butter, but also margarine and palm oil. Ideal not only for vegans and vegetarians, but also for people intolerant to lactose or gluten
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
Red outside and white inside, aromatic, sweet and very digestible. Rescued from 5 producers, it is very versatile in both raw and cooked cooking. To guard this treasure 5 companies from the Marche region
From figure skating promise to successful entrepreneur. The story of an under 30: a journey from North to South to rediscover the Zinurra an ancient flavor of Locride land of grandparents
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.
In the past, the area cultivated with poverello beans had drastically decreased due to the abandonment of the land and traditional agricultural activities by young people. The legume has remarkable nutraceutical properties. Now that it is a Slow Food presidium, it can be hoped for…
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
A dish with exotic flavors that is becoming more and more popular in our country. In the last year alone, there has been a 700% increase in Uber Eats orders. If prepared with well-balanced ingredients, the pokè bowl is…
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…
After Plankton, sea chef Ángel León discovers "sea rice" in the submerged world: a precious, highly nutritious and environmentally friendly food resource. The key to mitigating the effects of climate change and responding to a population…
Used for thousands of years, also in cosmetics, algae represent an exponentially growing sector. But there are still many doubts from an environmental, cultural and economic point of view. This is what emerged during the event organized by Slow Food…
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.
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 Covid-19 pandemic has changed the way Italians shop. Significantly increased consumption of frozen and canned fish products. Slow Fish draws attention to the greater awareness of food choices with reference to quality, wholesomeness…
Rich in proteins and collagen, low in fat, they are good for our health and the environment. In Asia they have been consumed for millennia, while in Europe there is no authorization. Marinated, fried or pan-fried, jellyfish are a novel food to be discovered
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…
In recent years, tropical fruits have conquered the palate of Italians. The revolution of exotic crops starts from Salento, after Xylella damaged the olive trees, causing a major crisis in olive growing. And while the bacterium ate millions of…
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…
Increased annual production in Italy. World Day coincides with the return of the cappuccino ritual in 150.000 bars. Confagricoltura denounces the big fakes online. The livestock sector is going through a difficult economic phase due to the increase in costs…
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…
Used in gastronomy, cosmetics and popular medicine for its diuretic, digestive and purifying properties. The leaves with a strong and spicy flavor are excellent for flavoring meat, soups, cheeses, beer, wine, liqueurs. It is found spontaneously in nature…
The story of Luisa Ingroggio Agostino and her husband from Messina is one of ambition and love for the area. Thanks to their hard work, the Nebrodi black pig has become a symbol of typicality and goodness of Sicily. A…
Famous for their nutritional and antiviral properties, Shiitake are the second most widespread species of edible mushrooms worldwide. In Italy they are still little known and are often found in dry form. With a full-bodied structure and a flavour…
The simplicity and tradition of Apulian cuisine are found in a dish with a unique and genuine flavour: white broad beans and wild chicory. Few ingredients for a tasty and popular dish throughout Puglia, from Foggia to Lecce up to…
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.
Nourishing and digestible, with an aromatic and spicy flavour, Pecorino Romano boasts a thousand-year history. A staple food for the sustenance of the Roman army, it is still produced following the same recipe. In May, celebrate spring with fresh broad beans. Tasted by…
Increasingly used in the kitchen, edible flowers give the dishes aroma, taste and beauty. There are more than 50 to be used to enrich salads, first courses, main courses or desserts but also to perfume herbal teas, cocktails and liqueurs. Moreover…
Known for their organoleptic qualities and characteristics, beans have always been linked to superstitious beliefs. One of the most popular varieties is that of Carpino, a Slow Food Presidium, thanks to its high versatility in the kitchen: in Puglia they are eaten with chicory,…
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
The Guide of the Italian Sommelier Foundation photographed the production of Italian excellence 2020-2021. Tuscany beats all followed by Puglia and Umbria. The list of all 170 companies awarded with the Five Drops of Oil Region by Region. Daniela Scrobogna: it strikes…
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…
For some years rice has returned to Sicily. To revive the culture on the island is the Agrirape company which still continues in the rediscovery, promotion and enhancement of the typical products of this land. Arancini, timbales and crepes are now totally "Sicilian".…
The new Movimento del Turismo dell'Olio aims to develop a widespread tourism of enthusiasts throughout Italy on a par with what happened for wine, to bring consumers closer to producers and above all to spread awareness of quality and properties…
Men have always eaten insects as a form of subsistence, culinary tradition or even without realizing it. Grasshoppers, larvae, crickets and ants are a source of high quality protein and a sustainable alternative to meet the food needs of the growing…
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…
Halfway between a crêpes and castagnaccio, Pattona is a very ancient peasant specialty of Lunigiana, straddling Liguria and Tuscany that exploited poor but also nutritional ingredients, such as chestnuts. It can be consumed with…
Even the world of eggs has undergone a profound transformation in recent years, in which the well-being and nutrition of the animal have become a priority. Red or white, organic or not, then there are hens fed on milk, hemp or…
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…
During Carnival, the rafanata cannot be missing on the Lucanian tables: an omelette cooked in the oven or on the grill. It takes its name from the main ingredient: Lucanian horseradish, an excellence recognized as a Traditional Agri-Food Product (PAT), thanks to its unique taste and…
Organic lovers know it: the choice of salad dressings is not limited to extra virgin olive oil and the classic wine vinegar. The best producers have expanded the range, making room for healthy alternatives capable of satisfying every…
From the watercolor comes a world novelty: Black, a gem that combines taste and health. It took years of study with university research centers to create a product that is a concentrate of anthocyanins, minerals, vitamins and magnesium. It's possible to eat…
A 100% natural production, craftsmanship, valorisation of the territory and a female enterprise. These are the ingredients of a very high quality saffron produced on the slopes of the Sila. A story of courage and passion of two sisters who left…
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…
The suggestions of the nutritionist biologist. It's not just a question of pleasantly occupying the time we are forced to spend at home, but of changing our eating habits with cooking that respects food and above all its medicinal properties. THERE…
Extremely versatile in giving new flavors to the kitchen, from bread to meat to dessert. An ingredient rich in nutritional properties resulting from a long research work by Casa Emma, a historic company in the Chianti Classico area, in collaboration with the Catholic University…
Many don't know it, but the mother of all carrots is purple and was born in Afghanistan 5000 years ago. The Dutch transformed its color in honor of the Orange family. Tasty, moderately crunchy, they are distinguished by the smaller quantity…
Born in Korea, it is also spreading rapidly in our country, appreciated by both gourmet cuisine and nutritionists, for its numerous beneficial properties. It differs from the classic in flavour, smell and colour, all characteristics it takes from the process of…
A meditation liqueur was born from the formula of a pharmacist from Pietralunga 100 years ago and is now also exported abroad. The long tradition of wine with sour cherries refers to the Duke of Urbino. Spontaneous visciolo visciolo seedlings recovered in the area. The…
Proper nutrition is essential to defend the body from viral and bacterial aggressions. No supplements are needed. Vitamin D is found in milk, cheese and oily fish. Eels, and egg yolks have a high concentration of vitamin A. The important contribution of…
The grass, terror of the farmers in the garden, is vice versa a concentrate of nutritional and healthy properties for the body. Among other things, it is very versatile in the kitchen. Two quick and tasty dishes for the summer: THE RECIPE OF THE PORTULACA SOUP - THE RECIPE OF THE SALAD…
From mussels from Trieste to Puglia, from the Dop of Scardovari to that of Ravenna, to the Selvaggia del Conero, to those of the Gulf of Naples, to La Spezia, to the legendary Sardinian Niettiddas: the types of mussels of our seas are many. They also have…
From the Adriatic mussel to the Apulian one, passing through Triste, from the DOP of Scardovari to Sardinia with the legendary Niettiddas, to the Gulf of Naples up to the wild del Conero. There are many types of mussels that crowd our seas, such as…
After ham, it is the food most appreciated by Italians both on the table and for quick snacks. It has experienced a real boom in recent years. Entry into diets due to the low fat component but above all for the…
The Nutrisal Institute and the Eccelsa Higher Education School give way to the new certified professional figure who will have to apply healthy concepts to catering and the enhancement of the active ingredients present in foods. We will always talk more about Ristoceutica
An ancient variety of onion that was born in the heart of Lomellina, in Lombardy, still cultivated today according to the techniques handed down by the monks. With an intense red color it differs from other onions for its sweetness and high digestibility. With over 10…
The dish proposed by Daniele Usai, the one-Michelin-star chef of the Il Tino restaurant, is inspired by the Fiumicino fish market. Fresh and poor fish that respects the seasons. And it is also inspired by the many herbs that can be…
From dyeing the clothes of kings to the creation of perfumes and cosmetics up to the most diverse use in the kitchen. It is saffron, the golden spice of world gastronomy. The golden yellow colour, the sweet perfume and the unmistakable taste…
The saying "an apple a day keeps the doctor away" is back in the news. The great beneficial properties of the apples listed on the Humanitas site in Milan. Prefer Italian apples a great heritage of biodiversity. The list of historic Italian apples to…
Inevitable in spring salads. However, few know that its leaves are versatile in gourmet cuisine. Root and leaves have diuretic, detoxifying and also relaxing properties, rich in vitamins and mineral salts. Chef Beppe Sardi's suggestion: leaves…
