Tag Food

31-05-2017

“Disanapianta”: their recipe for Basil pesto with seeds and nori flakes (part IV)

The work of the Reggio Emilia-based association founded by the three Braglia sisters, and the creative process behind their food: from choosing seasonal ingredients to bringing out their best in the kitchen

22-05-2017

Recipe: Cavatielli pasta with broad bean purée and crispy breadcrumbs

This seasonal dish is made using a traditional – and ancient - type of durum wheat semolina pasta which comes from Italy’s Molise and Puglia regions. Also known as “cavatello” or “capunto”, it has an elongated shape with a hollow in the middle

12-05-2017

Modern macrobiotics: how to stay in good health (part IV)

We conclude our interview with Roberto Marrocchesi, the first Italian to graduate from the Kushi Institute for Macrobiotics Studies in Boston in 1979, looking at a few principles that can help us live healthy lives and stay in shape

05-05-2017

Recipe: Spring rice salad

This classic Italian recipe is perfect for Springtime as well as summer. Adding one of the pulses – peas – to grains and seasonal vegetables turns it into a deliciously light all-in-one dish

28-04-2017

Modern macrobiotics: benefits and weaknesses (part III)

We discover the physical, mental and spiritual benefits that the macrobiotic diet has brought Roberto Marrocchesi over 45 years. And some points that Ohsawa’s dietary philosophy may not have given due consideration

26-04-2017

Modern macrobiotics: Roberto Marrocchesi’s experience (part II)

The naturopath and nutritionist from Turin tells us his story and talks about his relationship with the diet of “long life”. It all began back in 1972, when he found a book by Georges Ohsawa at a used book stand in Turin

24-04-2017

Modern macrobiotics: Making the most of life (part I)

We talk about macrobiotics with Roberto Marrocchesi, one of the Italian masters of Georges Ohsawa’s dietary philosophy. A naturopath and nutritionist with a degree in pharmacy, he has authored numerous publications and organises educational programmes

14-04-2017

Recipe: Chick-pea Farinata or Cecìna

This classic of Ligurian and Tuscan cooking has ancient roots: the Greeks and Romans were already baking a flan made from puréed legumes. The vegetable protein in chick-peas makes Farinata an ideal appetiser or main course