It is called the “Mediterranean Diet. Salute e Bontà “(Malvarosa editions) and is a Mediterranean recipe book written by Professor Giorgio Calabrese , dietician, university professor of Food and Human Nutrition at Columbia University, Boston University and the University of Turin, member of the National Committee for Food Safety, and by the chef Giuseppe Daddio. A book aimed at those who want to know the true secrets of the Mediterranean diet, elected by UNESCO as an Intangible Heritage of Humanity, through a series of tips for eating in a balanced way according to the rules of this diet and according to the new discoveries on nutraceuticals.

In this way it is possible to stay in shape without sacrificing taste, and to succeed through a search for quality products and many suggestions, such as how to always have fresh aromatic herbs at hand, how to dehydrate vegetables, how to make light fruit and vegetable juices.

Among the lighter recipes, fennel marinated in orange and steamed asparagus with yogurt and strawberries.
The novelty of the book, explains prof. Calabrese, “it is not cooking, but cooking differently”. And above all, prefer quality, not quantity.

In the book, released at the end of 2015, there are 145 recipes and 28 complete menus, which follow the seasonality of the products and also include healthy ideas of traditional breakfasts and snacks. The Mediterranean recipes are accompanied by the photos of Vittorio Sciosia. The result is a volume both for cooking enthusiasts and for lovers of our food tradition, but above all a manual that explains what to eat both to lose weight and to gain weight in health.