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dedicate themselves to oenology. The
relocation with these excellences is
not possible: agriculture makes the
difference and here in Abruzzo the
territory is fertile for this development.
We must not become the subject of
connected issues.”
The experience of the Mayor chef
The mayor of Villa Santa Maria, Pino
Finamore, who for 20 years has been
chef at the restaurant of the Chamber
of Deputies (from 1985 onwards),
believes this totally.
AT PAGE 42
The taste of good soil
Qualitaly-brand artichokes are
made in partnership with Cannone
Alimentari S.p.a., a company from
Puglia which has put in place an
accurate system of controls linked to
a set of processes and
actions to organise and manage the
quality of the products.
Everything starts from the
ingredients: the producers are
selected by the Cannon technicians
who perform analysis and
verification of the entire production
chain.
The samples are taken
in the field,
before harvesting, at the entrance
to the processing plants and during
the processing phases. The constant
controls guarantee the goodness of
the ingredients and maintain the
organoleptic characteristics intact.
A varied and complete range that
can satisfy the many needs of our
clientele.
Quality between past
and future
Modena IGP balsamic vinegar is a
versatile product, capable of exalting the
most diverse flavours. So why not apply
that versatility to product customisations
as well? Cic has chosen for its Qualitaly-
brand product the Emiliano company
Carandini, a firm that has believed to
such a point the potential of this market
to create an internal graphic studio, in
charge of creating personalised labels
for customers who would like them.
At the Acetificio Carandi Emilio,
tradition is the starting point of a
journey which has made the company
today one of the most modern and
appreciated producers of Modena
IGP balsamic vinegar. Because to the
recipe knowledge, the experience
and the secular passion of a family
that has always been dedicated to
this craft, Carandi has been
able to add technique and production
efficiency, management and
qualitative verification.
The last two products to be inserted in
the CIC range are the Qualitaly-brand
l’Ampolla Gold, a wonderfully designed
bottle designed to be placed directly
on the table, and the Tavola Viva-brand
balsamic vinegar in the ‘friendly’ 2 litre
PET format.
AT PAGE 46
AT THE TABLE
I eat therefore I am
There are no good or bad foods. All
foods can be properly inserted into a
healthy diet. The important thing is
the right balance
By Maria Elena Dipace
Hoaxes, hoaxes, hoaxes. Yes, because
most of the claims on good and bad
food are actual hoaxes: eat fruit away
from meals, carbohydrates are fattening,
wine and beer to be eliminated because
there are far too caloric.
All common themes which arrive
from who knows where. The chatter
on what is good or bad at the table is
endless and, worse, sometimes even
damaging. Scientific evidence in hand,
we have verified these false myths and
found that many of the demonised
foods have beneficial properties on
the body.
Pizza
Pizza is considered too rich in fats and
calories, not to mention carbohydrates,
and is often eliminated in the diet.
In fact, a pizza is a great complete
meal and is a source of complex
carbohydrates, good fats and proteins.
The best pizza is that containing
vegetables, because carbohydrates
and proteins are joined by healthy
vegetables and therefore a source of
vitamins and precious substances for
the body. Of course it depends on the
topping: a salami and sausage pizza is
very greasy and contains many more
calories, as does a four-cheese pizza.
The ideal meal is represented by a
Margherita or vegetarian pizza and
you can then finish with slices of fresh
pineapple or an apple, which help to
digest and burn fat.
Ice cream
Ice cream is a bit like pizza: it is
thought to be chock full of calories,
when in fact it’s a particularly
positive food. First, ice cream is a low
glycaemic index food. This means
MAGAZINE