Eating for pleasure
To eat healthily is good, but doing this by eating the food you like is even better! Here are my tips for a tasty and healthy diet. Plus a few travel tips.
Sara is a ninety-year-old lady living in Nicotera, the Italian village in Calabria where the Mediterranean Diet was firstly identified by dr. Ancel Keys in the 50s. The music you hear in this video is a ‘chitarra vattiente’ a 12-chords beating guitar of Calabrian origin. Sara still uses old tools to make fileja, a sort
Turkey, North Africa and the Middle East This post concludes a short series about the Mediterranean cuisine by discussing the culinary traditions of non-European countries bordering the Mediterranean Sea: Turkey, North Africa and the Middle East. Mediterranean cuisine in Turkey The Turkish cuisine is based on a wide variety of dishes. The Turkish culinary
Mediterranean cuisine in Spain, France, Greece, Malta and the Balkans After my recent description of the Mediterranean dishes in the Italian cuisine, I would like to continue this tour of the Mediterranean cuisine by writing a bit about the other European countries that border the Mediterranean Sea: Spain, France, Greece, Malta, Greece and the Balkans.
The Italian cuisine: the queen of the Mediterranean cuisine The Mediterranean cuisine is rich, but the Italian cuisine is probably the most highly varied of all cooking traditions in South Europe. This is a natural consequence of the fact that it is based on regional traditions. Culinary traditions used (and sometimes still are) handed over from
The Mediterranean cuisine is shifting away from tradition The Mediterranean Sea touches three different continents: Asia, Africa and Europe, influencing their climate and way of life, bringing together different cultures linked by traditions that are similar in many ways. And the traditional Mediterranean cuisine is probably the most interesting example of the similarities among these
How is wine produced? The winemaking process of red, white and rosé wines Wine is an important component of the Mediterranean diet and winemaking is very common in Mediterranean countries. The origin of wine dates back to the times of ancient Greece, the Minoan and Mycenaean periods, and the wine culture has spread to other
Italian cheese: what’s tastier? A few weeks ago I was asked to present the features of a few Italian cheeses at an after work meeting of a professional women’s group in Gothenburg. The invitation came from Monica Hunsberger, a colleague dietician and friend who is particularly knowledgeable in the field of wines. Together we presented
I have travelled to different countries and had the opportunity to visit several restaurants that were either claiming to be “Italian” or to serve Italian dishes. Most of the time what I have eaten was a mixture of Italian and local preparations, generally with the prevalence of the local one. However, the number of tourists