Sixty recipes to prepare every day or on special occasions; stories of cooking and curious combinations of foods and flavors; practical advice on which seasonal fruits, vegetables and fish to choose, and how to shop consciously, with one eye on the quality of the food and the other on the lightness of the dishes. All wrapped up in Together – Health and seasons, the new book signed by starred chef Davide Oldani, the creator of pop cuisine: a charitable initiative promoted by the IEO – European Institute of Oncology, in partnership with Coop, to educate about good nutrition and, at the same time , prevent cancer . The proceeds from the sale of the food collection, distributed through the supermarket chain, will go to the IEO-MONZINO Foundation: it will be used to finance scholarships for young researchers engaged in the study of oncological pathologies and the identification of new treatments. increasingly efficient and personalized.
Smell and touch the freshness to recognize quality foods
Prevention at the table not only involves healthy, balanced and ethically sustainable recipes, but also small, simple gestures that can often make a difference in the choice of food. The book suggests several: “It’s not so easy to always be able to recognize freshness, to know what a thawed fish looks like or what it should have an ‘undated’ face, what kind of consistency you need to feel when you touch a head of lettuce or the scent has a melon picked at the right time – writes in his book Oldani – What is certain is that the fresh fruit has bright colors, a turgid consistency and, in mouthfeel, it is crunchy, tasty and sweeter, because the sugar it contains is not yet converted into starch, and fresh fish has a “lively appearance” and fresh meat is also hearty , almost odorless, and has bright colors. In any case, smelling and touching food is my ‘guarantee’, and touch is the litmus test for the freshness of vegetables, fish and meat”.
No food should be demonized
The book says it clearly: a light, balanced and above all tasty diet can be an integral part of this lifestyle that helps you stay healthy and prevent oncological diseases. “No food is to be avoided – explains Paolo Veronesi, director of senology at the IEO – the important thing is that there is always the right balance in the quantities, favoring fruits, vegetables and legumes, and reducing the consumption of red and processed meats. In short, simple tips to follow that can help us feel good without giving up taste, and that prestigious chefs like Oldani help us spread through their social commitment against diseases which, despite the great advances in therapies, still create a lot of obscurity around them today”.
by Sandro Iannaccone
Seasonality must be a fixed point
The seasonality of vegetables, fruit and fish in the kitchen has always been a sort of compass for the Milanese chef, who also received the Michelin green star: an award given to restaurants at the forefront in the field of sustainability, who work with producers and suppliers to avoid waste and reduce plastic and other non-recyclable materials from their supply chain. “I am for an ethical and sustainable cuisine – emphasizes Oldani – accessible to all and concerned with the environment: seasonality must be a fixed point, which leads to being careful and shopping “in a thoughtful way”.
An opportunity for cancer research
“Initiatives like these, which are part of people’s daily lives – emphasizes Mauro Melis, CEO of the IEO – in addition to providing concrete support for specific projects, are important to raise awareness of the issue cancer research and solidarity for those who fight disease every day”. “Our relationship with the IEO is consolidated – concludes Alfredo de Bellis, Vice President of Coop Lombardia – and allows us to support patients through charitable campaigns and the donation of contributions from the sale of healthy products”.