Mediterranean diet

The heart-healthy Mediterranean is a healthy eating plan based on typical foods and recipes of Mediterranean-style cooking.
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1- USE OLIVE OIL AS YOUR MAIN SOURCE OF ADDED FAT. Mediterranean cuisine. It is rich in Vitamin E, beta-carotenes and a type of vegetal fat (monounsaturated) that helps prevent cardiovascular diseases. It represents a treasure in the Mediterranean Diet and has remained through centuries among regional gastronomical traditions, conferring dishes unique tastes and aromas.

Olive oil has so many benefits than just for recipes. Here are ten other options that olive oil is good for. Olive oil has many natural benefits for people.

Nocciola Romana DOP is grown in Northern Lazio, in some municipalities in the provinces of Roma and Viterbo, in two varieties: Tonda Gentile Romana and Nocchione. The volcanic lands they are grown on together with the fair climate of Cimini and Sibillini Mountains created the perfect environment for this plant.

Nocciola Romana DOP is grown in Northern Lazio, in some municipalities in the provinces of Roma and Viterbo, in two varieties: Tonda Gentile Romana and Nocchione. The volcanic lands they are grown on together with the fair climate of Cimini and Sibillini Mountains created the perfect environment for this plant.

Fico di Cosenza DOP

Fico di Cosenza DOP

GRECO DI TUFO DOCG  Irpinia, the geographic arera of Avellino Province, is producing the best and most famous wines of Campania. The oldest one is Greco di Tufo, a white wine that in the latest years has undertaken a long way reaching the peak among the best quality wines. The homonymous vine was imported by the Greeks around the I century B.C. Initially cultivated in the area of Vesuvio, it found a suitable habitat int he tuff soil of Avellino Province, where it was named Greco di Tufo…

GRECO DI TUFO DOCG Irpinia, the geographic arera of Avellino Province, is producing the best and most famous wines of Campania. The oldest one is Greco di Tufo, a white wine that in the latest years has undertaken a long way reaching the peak among the best quality wines. The homonymous vine was imported by the Greeks around the I century B.C. Initially cultivated in the area of Vesuvio, it found a suitable habitat int he tuff soil of Avellino Province, where it was named Greco di Tufo…

Canestrato Pugliese is a tasty cheese made in Puglia with semi cooked hard paste, in the North-West part of the Murgia area, a poor land where in the past sheep farming was the only way to earn a living. Today, the rediscovery of traditional production techniques has allowed to keep making a high quality cheese: only natural rennet is used and the most important steps are still made by hand.

Canestrato Pugliese is a tasty cheese made in Puglia with semi cooked hard paste, in the North-West part of the Murgia area, a poor land where in the past sheep farming was the only way to earn a living. Today, the rediscovery of traditional production techniques has allowed to keep making a high quality cheese: only natural rennet is used and the most important steps are still made by hand.

Zafferano di Sardegna DOP is a spice derived from the stigma of the Crocus Sativus flower, a nice violet flower cultivated in gthe provinde of Medio Campidano.   The word zafferano (saffron) derives from the Latin safranum, which comes from the Arab word meaning "yellow": in fact, the main characteristic of this spice is the intense yellow hue. This is why  in ancient times it was used to dye the most precious fabrics.

Zafferano di Sardegna DOP is a spice derived from the stigma of the Crocus Sativus flower, a nice violet flower cultivated in gthe provinde of Medio Campidano. The word zafferano (saffron) derives from the Latin safranum, which comes from the Arab word meaning "yellow": in fact, the main characteristic of this spice is the intense yellow hue. This is why in ancient times it was used to dye the most precious fabrics.

CARCIOFO SPINOSO DI SARDEGNA DOP (Spikey Sardinian Aritchoke)

CARCIOFO SPINOSO DI SARDEGNA DOP (Spikey Sardinian Aritchoke)

From Eastern Africa to Italy

Melanzana rossa di Rotonda Eggplant is red when fully ripe. Eat before ripe while it is orange with greenish stripes to avoid it being bitter.

All you need is love. But a little chocolate now and then doesn't hurt.

But a little chocolate now and then doesn't hurt.

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