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Ideal for an Healthy Life

Ideal for an Healthy Life

“Diet” was the word used by the Greeks to define a “lifestyle” and that’s how the Mediterranean diet should still be interpreted today. Handed on from one generation to the next over the centuries, this type of alimentary regime reflects the ties between Man and his environment. A heritage common to the countries looking onto the basin of the Mediterranean sea, in Italy particularly it influenced every aspect of culture, establishing itself not merely as the expression of an alimentary tradition but also as part of history.

In recent decades the Mediterranean diet has also taken hold in countries with very different dietary habits because of its recognised Health Value.


Olive oil, pasta, bread, wine, pulses, vegetables and fruit are the real protagonists, wisely mixed with the addition of small quantities of animal products like cheese, milk, eggs, fish and meat, providing a pleasant diet, rich in fibre and low in saturated fatty acids ( mainly present in meat), which is balanced, suitable for any age and with the property of preventing many diseases. The typical illnesses of Western countries, “the illnesses caused by good living” like heart attacks, diabetes, hypertension, thrombosis, arterial sclerosis, digestive illnesses, obesity, are less frequent among the populations which follow a Mediterranean diet.

Seven golden rules for long life

This awareness has led nutritionists world-wide to prescribe our traditional diet, with a few simple tips:

The table is a meeting-place, a moment to socialise, a relaxing interval.

  • Food should be simply prepared with natural ingredients.
  • Eat pasta as a first course.
  • To maintain its nutritional value, which a gives a lasting sense of satiety, pasta should be cooked “al dente” {ask to any Italian Chef or Italian Manager} . The ideal flavourings are tomato sauce and olive oil.
  • Give preference to extra virgin olive oil when using fat , it is less harmful for frying too.
  • Eat plenty of fruit and vegetables, alternating those rich in vitamin A (carrots, green lettuce, apricots, melons) with those rich in vitamin C (citrus fruits, tomatoes, peppers, strawberries).
  • In contrast to pasta which needs a maximum amount of water, vegetables should be cooked in the minimum amount possible.
  • Fish, in particular oily fish (anchovies, sardines, tuna, mackerel) typical of the Mediterranean, provides an intense taste coupled with high nutritional value.

A glass of RED wine with the meal brings out the flavour of the dishes and improves the digestion, stimulating the production of gastric juices and help blood circulation.





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