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Quarantined diet: what to eat and what to avoid to stay healthy – Italian Cuisine

Quarantined diet: what to eat and what to avoid to stay healthy


Vegetables and seasonal fruit at will. Yes also to whole grains and healthy proteins. Here's how to limit excesses at the table and make healthy choices

Quarantine has changed the diet and lifestyles for everyone. We eat more and in a messy way. We do little movement and often sleep badly. Incorrect nutrition, sedentary lifestyle and lack of rest are among health risk factors and the line. They favor overweight, obesity, cardiovascular diseases and many other ailments. That's why even in quarantine it is important to try to take small steps to stay healthy. First, even at the table, following a routine is fundamental. «Eating always at the same time and not skipping meals allows you to give a rhythm to the days and, consequently, to our body, explains the nutritionist Valentina Schirò. "It promotes the proper functioning of the metabolism, which with sedentary life and the lack of night rest tends to slow down," says the expert, who here suggests what to eat and what to avoid in quarantine to stay healthy.

How to organize meals

The advice «is to have a more substantial meal for breakfast and lunch and a lighter one for dinner. In this way you run the risk of gaining less weight and sleeping better . In fact, a too abundant meal slows down digestion and risks disturbing sleep. As for mid-morning or mid-afternoon snacks, to cure hunger, healthy solutions must be chosen. «A white yogurt or seasonal fruit combined with some almonds or walnuts helps to counter sudden hunger attacks. It provides fiber, "good" fats and carbohydrates that give energy and satiety . Another useful strategy is to avoid eating quickly. "We take advantage of the time available to calmly consume food throughout the day." The advantages? "It allows you to eat less and feel less bloated at the end of the meal."

Foods that are good

At the table you have to privilege seasonal vegetables every day. "Vegetables and fruit provide many fibers that promote intestinal regularity", explains nutritionist Valentina Schirò. "In addition, they slow down the absorption of sugars and fats and give satiety. Carrots and fennel, for example, can also be eaten as a mid-morning or mid-afternoon snack. They provide few calories, but they give a lot of satiety. They are also a source of valuable vitamins, minerals and antioxidants, which promote the proper functioning of the body. " Legumes (chickpeas, lentils, beans, etc.) are also rich in many precious nutrients. They can also be consumed 3-4 times a week. «Combined with pasta, for example, they provide complete proteins similar to those contained in meat. Also good for whole grains (rye, oats, brown rice etc.) and pseudocereals (quinoa, amaranth, buckwheat, etc.). They are a source of fiber and complex carbohydrates. «They give energy for a long time and help to keep the metabolism efficient. In addition, they provide tryptophan, an amino acid precursor of serotonin, the hormone that regulates mood and satiety. " Finally, in the daily menus, the proteins of meat, fish, eggs, milk and its derivatives should not be missing. «Consumed in the right quantities and included in a healthy and balanced diet, they are allies of health and fitness. They help to eat less because they give satiety. In addition, they help maintain and build lean mass, "says the nutritionist.

Foods that are not good

To stay healthy, the expert suggests "you must limit the consumption of foods rich in fats and sugars. These include snacks, biscuits, cooking nuts, sauces and industrial foods in general . Savory foods such as cured meats, cheeses, industrial snacks such as fries in bags should also be avoided. "They bring an important share of sodium which consumed in excess promotes overweight, obesity, cellulite, retention, cardiovascular diseases and other ailments", explains nutritionist Valentina Schirò.

What to drink

Water is essential for the functioning of the body. «It stimulates diuresis and counteracts heaviness and swelling, two frequent problems in those who move little and live a sedentary lifestyle. In addition, it promotes the functioning of the metabolism and helps to keep away from the accumulation of extra pounds. " To increase the water intake, herbal and herbal teas can also be consumed. "For example, hawthorn promotes relaxation and helps you sleep better," says the expert.

In the gallery the other tips to follow to stay healthy in quarantine

The right recipe is to stay at home: Italian Cuisine gives everyone the digital course! – Italian Cuisine


«The right recipe is to stay at home, He says Faithful Usai, CEO of Condé Nast Italia. And, to keep the Italians company who responsibly respect the limitations decided in the collective interest, it provides everyone with a tool to make isolation days shorter. "THE La Cucina Italiana video courses are free for the whole country. Let's try to give the Italians some carefree moments. And we hope it is one more reason to stay at home .

To keep you company during your days at home, the School of La Cucina Italiana gives you some carefree moments with the digital course of the School of La Cucina Italiana for free for 3 months.

Dozens of online video lessons await you to follow on PC, smartphone and tablet whenever you want and without limits.

Have fun discovering all the basics of cooking and pastry and test yourself with the right techniques, secrets and mistakes to avoid told directly by the chefs of the School of La Cucina Italiana.

To activate the 3 months for free, follow these simple steps:

Register your account on corsidigitali.gordon-ramsay-recipe.com/freepass

Enter your details and in the box the freepass code CORSILCI4YOU

Click on the confirmation link that you will receive via email

Good food with the La Cucina Italiana School!

Code valid for 3 months and in any case not later than 13 June 2020.

Stay in! Cooks from all over the world return to the kitchen (for a day) – Italian Cuisine


Gelinaz, the global gastronomic event that for years has made the kitchens of chefs from all over the world exchange, this year says enough. Leave 148 chefs at home, cooking the recipes of others. To break down the boundaries and travel with the mind

38 countries, 138 restaurants, 148 chefs, 2200 recipes exchanged, 700 hours of preparation, 17 hours of time zone. From Ghana to the Philippines, from Camanini on Lake Garda to Rodolfo Guzman in Chile, for one night, all over the world, a menu will be prepared without borders, without borders, unique and unrepeatable.

Thirty years ago the walls were demolished, explains the presentation video of Gelinaz, showing images of Berlin 1989. Today we are reconstructing them, and the proclamations of Donald Trump, photos of clashes with the police and of violence in the squares. But sometimes, things change when you are still. So this year the event that for years has led chefs around the world to cook in other people's kitchens, launches a new provocation: stay in. No one will move, no flight, no hosted by an official visiting ambassador. The party will take place at home. The cooks will not travel anywhere but their recipes, yes.

On November 1st, each chef received 8 new random recipes from another of the participants, without knowing which restaurant and which chef. The "matrix" recipes were reinterpreted in a month by the resident chef, who became a remix, unique and unrepeatable. A Situationist tasting menu, cooked only for one evening and simultaneously all over the world, on December 3rd, for the coolest event in the world gastronomy.

We eat what's there, we don't ask for changes, additions, ingredients to remove or add. Tickets have been sold on the web. Virtually all sold out within a few days. We sit and share a world experiment with thousands of others. A closed box, improvising, exactly like the chef in the kitchen. GELINAZ is a performance, it does not aim to put dinner on the table. "GELINAZ! is a collective of chefs, created by chef, for chef ”, an experimental playground always looking for new languages ​​and unexplored collective expressions in search of the food of the future.

Everything was born in November 2005, by four chefs (Andoni Luis Aduriz, Massimo Bottura, Petter Nilsson, Fulvio Pierangelini) and over the years it has expanded to today, to 148 chefs involved and to four continents. GELINAZ has exchanged kitchens for dozens of chefs, incognito, making them cook for an audience unaware of who and what they would find in front of them. Rock’n’roll, irreverent, absolutely unpredictable, GELINAZ was the complete opposite of “four-handed dinners” and nonsense hosted, and now in fact doing vanguard once again, he said enough, and made the cooks return to their kitchens. Against the idea of ​​copyright, of borders, of walls, of travel by train, car, plane, against pollution and fatigue, one travels with the mind, without leaving home. To break down the borders.

Here is who participates in Italy. For tickets, here

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