Leek is a vegetable that can be used in similar ways to an onion, but with a slightly more delicate flavour.
It is used well in various recipes including: risotto, soups, broths, omlettes, cupcakes or pies and of course with pasta.
The virtues of this vegetable have been known since ancient times, in particular the Roman period where they believed leek helped to maintain a healthy throat and vocal chords as well as helping facilitate sleep.
Extra virgin olive oil is the base of the Mediterranean diet.
You can use it everywhere, on your pasta or simply with bread, to dress vegetables or dishes in general and for cooking.
It is produced through a mechanical extraction. Through centrifugation, drip or pressure it is possible to obtain a truly authentic oil. According to European standards it is considered that extra virgin olive oil produced cold-pressed, possesses an acidity the same or less than 0,8%.
An intense aroma, few calories (20 per 100g), full of water, potassium and vitamin A: all things that go towards lightness and keeping one’s weight down.
Celery is rich in mineral salts (iron, magnesium and potassium) and antioxidants (vitamins A, C and E).
Pork loin (Lonza) together with the fillet is a choice cut of pork. It is lean with a thin layer of fat suitable for being served sliced. It is also suited to being both roasted and braised.
It is interesting to note that in the second half of the 20th century there was a gradual reduction of fat in Italian pork. A leaner pork started to be selected against the so-called fatty pork. Continue reading
Balsamic vinegar is a particular type of vinegar with a characteristic aroma and colour, a popular sight on any Italian dinner table.
The traditional balsamic vinegar is a high quality product protected by a governing body from origin (DOP) and is produced with grape must from the provinces of Modena and Reggio Emilia.
Traditionally balsamic vinegar is used to dress salads and raw vegetables although it is also used to prepare sauces and seasonings.
Olives are the fruit of the olive tree, typically found in Mediterranean areas.
Olives are divided into two types of varieties, one for direct consumption and the other for oil production.
Swordfish is one of the most popular and well-known varieties of seafood, featuring lean meat (110 Cal/100 g of product, 4.2 g fat) and with a nice amount of fatty acids, mainly polyunsaturated OMEGA-3.
Prosciutto is not a sausage but a cured meat, seasoned and cured by drying and salting a leg of pork.
Among cured meats, prosciutto undoubtedly boasts the highest nutritional and culinary value.
Beans are essential component of the Mediterranean diet.
Beans are the seeds of legumes, such as broad beans, chickpeas, peas, soybeans, lentils. These seeds can be used both fresh and dried, in this case they have more calories (eg. 104 Kcal fresh beans; dried beans 311 kcal).
Garlic (Allium Sativum) is an herb used as a condiment, like a spice.
It has significant therapeutic properties: it is a powerful ally of the cardiovascular system. It is an anticoagulant thanks to its active ingredient, allicin, that contrasts and reduces the possibility of formation of blood clots.