Get back in shape after the holidays? Cut down on seasonings, increase vegetables, fruits, whole grains. Above all, add lots of water. And comfort your body and soul with our (brand new) soup variations. We have created 5 balanced and tasty recipes for you, to accompany crunchy appetizers and fresh, very special salads. Let the detox begin, without experiencing it as a limitation. Enjoy your meal, Happy New Year!

Choose the dish and combine it with the soup

Before moving on to soups, we recommend 4 crunchy (and a little "transgressive") appetizers and 4 fresh ideas to make dinner richer.

Salted butter croutons
For 4 people
Spread a small knob of salted butter on 8 slices of chia seed bread, then spread a handful of mixed seeds over them.

Black waffles with pecorino cheese
For 4 people
Mix 100 g of pecorino with 50 g of black rice flour; distribute a spoonful of this mixture in a non-stick pan forming a disc. Cook it over low heat for 1 minute, turn it over with a spatula and finish cooking it on the opposite side to obtain a crispy wafer. So prepare a dozen waffles.

Spicy bruschetta
For 4 people
Season 8 slices of slightly stale bread with a drizzle of extra virgin olive oil, a pinch of salt, a little chopped red pepper and a few drops of lemon.

Dischi with Grana Padano Dop
For 4 people
Mix 100 g of Grana Padano Dop with 50 g of corn flour; distribute a spoonful of this mixture in a non-stick pan forming a disc. Cook it over low heat for 1 minute, turn it over with a spatula and finish cooking it on the opposite side until you get a crunchy disc. So prepare a dozen discs.

Fennel, oranges and pistachios
For 4 people
Peel 350 g of fennel and slice them very finely. Peel 1 orange and divide it into wedges. Chop 20 g of peeled and unsalted pistachios. Mix the fennel with the orange wedges, the chopped pistachios, a pinch of salt and a drizzle of extra virgin olive oil.

Beef carpaccio with Greek yogurt
For 4 people
Peel 70 g of Jerusalem artichoke and cut into very thin strips. Spread 160 g of beef carpaccio on plates, season with a pinch of salt, the leaves of 4 Brussels sprouts, the Jerusalem artichoke slices and 80 g of large drops of Greek yogurt.

Cauliflower mix with anchovies and chilli
For 4 people
Blanch 80 g of mixed cauliflower florets in lightly salted water for 6-7 minutes. In a bowl, mix 2 tablespoons of extra virgin olive oil, 2 drained and chopped anchovies in oil and 2 slices of hot pepper. Drain the vegetables, chop them with a knife and toss with the anchovy oil.

Radicchio and raspadura salad
For 4 people
Clean 200 g of mixed radicchio, peel and season with a drizzle of extra virgin olive oil and a few drops of balsamic vinegar. Serve them with about 70 g of raspadura cheese (very thin sheets of Tipico Lodigiano, as an alternative to other young grana cheese).

5 healthy and tasty soups to start over with taste

Here are the 5 soups you never thought you'd prepare. Delicious and balanced, they will be your allies at the table to resume daily life by detoxifying you from the exaggerations of the Holidays.

To know Strichetti or stricchetti is the Emilian dialect name for a fresh pasta shape similar to tortellini without filling or to two butterflies joined together. They are not well known, yet Artusi already spoke of "Strichetti alla bolognese" in his manual Science in the kitchen and the art of eating well. They are good in broth and with meat sauce.

To know Enkir is a variety of small spelled obtained from a selection of cereals from the monococcus family in the Piedmontese Alta Langa area. It grows without the need for special treatments and keeps its genuineness and integrity intact, preserving a rich flavor and a high protein content.

To know For a different, light and aromatic vegetable broth, boil 1 fennel, 1 apple, 1 bay leaf and a pinch of salt. It will be excellent to use both in meat soups and in those of fish and vegetables, but also to wet a risotto or a roast.

To know Quinoa looks similar to millet and is rich in proteins, minerals, vitamin E, folic acid and a substance called betaine, which has detoxifying properties for the liver. It also does not contain gluten and is a good alternative to the most common cereals.

Who is the chef who created these recipes?

This is Stefano Barzetti. You know his smile and his simple and genuine cuisine. «For a recipe to bring well-being it must be light and take calories into account, but above all it must be colorful, rich in flavors and aromas. In short, it must make you happy! .