What do we eat? But above all how do we eat? Since 2010 the Mediterranean diet Intangible cultural heritage of UNESCO has been declared. A heritage characterized by the eating habits of all the countries of the Mediterranean Sea. But the world today is constantly evolving, opens up to new horizons and is enriched with foods from other foreign cultures and lands. So the cereals protagonists of the plates of Maghreb or South America, Nasi Goreng, Pennettesi Teff, Bulgur and Quinoa combine with the tradition of fresh pasta, seasonal vegetables, olive oil in original recipes and easy to prepare.
Because the ‘Mediterranean’ being does not only concern a geographical place, but a way of eating made of healthy ingredients, local and low environmental impact, for our well -being and for that of the planet. So, how to adapt to the news without fear of making mistakes, taking weight excessively or not eating in a healthy way? To give some answers is Nicola Sorrentino, a dietician, who re -elaborates and enriches the Mediterranean diet with new and surprising ingredients from every corner of the world, combining the freshness of our dishes to the unique flavors of Asia, Africa, Latin America, in a perfect balance of taste and perfumes. Sorrentino is the author of “my Mediterranean diet – the mother of all diets, healthy and sustainable with foods around the world”.
The volume, 240 pages for Salani Editore releases tomorrow April 25th. In the text there are all the explanations on the use of drinks and foods, the caloric and nutritional properties, some diets and 30 days of healthy and hypocaloric recipes with or products of our food tradition. To lose weight, of course, but also to prevent many diseases and feel good.
And so, from breakfast to dinner and after dinner, here is a diet that promotes health, well -being and longevity. A healthy and sustainable diet. Mediterranean, and above all good, for those who want to change their diet, letting themselves be inspired by the wealth of the whole world. Nicola Sorrentino, was born in 1954 and lives in Milan, where he carries out his professional activity as a dietician and medical hydrologist. He graduated in Medicine and Surgery from the University of Milan and specialized in food and dietary science, in hydrology, climatology and thalassotherapy.
Since 1985 he has dealt with problems related to nutrition. He is currently a teacher at the IULM University of Milan and is scientific director of Iulm Food Academy. Speaker in various scientific conferences, he has participated in numerous television and radio broadcasts.
He is the author of both scientific and popular books and articles, including: The Sorrentino diet (2012), The water diet (2014), Diet gearbox (2014), Grassi inside (2016), we are swollen we are not fat (2018), all the truth about diets (2018), water to eat (2019), beautyfood (2020), weight loss in a few days (2022), eats as a champion as a champion. (2023), the Sorrentino method to lose weight (2024).