Qualitaly_109

FEB. MAR. 2019 XVI seeds, soybean, rape, sunflower etc., or peanut, but never extra virgin olive oil. The most widespread drink is definitely green tea or puar tea taken for its digestive, antioxidant and decongestant virtues, beer and the alcohol from rice, mainly consumed in times of celebration. This cuisine differs from ours above all for the absence of dairy products that, from the nutritional point of view, I think it’s a good thing, but on the other hand is characterized by the excessive use of monosodium glutamate, a flavour enhancer to avoid when you are asthmatic, allergic to acetylsalicylic acid (aspirin) and in susceptible individuals it may cause serious headache, dizziness, palpitations, hot flashes, sense of pressure on the cheeks and the jaw, stiffening of the neck and fatigue (these symptoms are so widespread in the population after a Chinese meal, determining a syndrome actually known as Chinese Restaurant Syndrome). The same thing goes for the abuse of soya, which is the characteristic of this type of cuisine, to be avoided by individuals who take certain drugs (ex: Eutirox-Tamoxifene), in patients suffering from certain diseases (e.g. Hypothyroidism-breast Cancer). Another sore point is given by Bacillus cereus, a bacterium that produces toxins responsible for food poisoning which is very common in Chinese restaurants. In nature it is found in dust, soil and contaminates frequently rice-based food, rice, inadequately conserved sauces, and, more rarely, pasta, meats and vegetables. The poisoning presents itself with vomiting, or with diarrhea, cramps, nausea; it has a short incubation period, usually a few hours after the ingestion of the contaminated food, and in most cases it resolves quickly, within a maximum of 24 hours. So yes to a good Chinese meal, of course, to be eaten with the typical chopsticks, but carefully select the restaurants that offer it. Avoid those always empty, or that seem neglected, and choose those where the clientele is mostly Chinese, the cuisine will surely be more faithful to the original and you can savour really unusual dishes. ______________________________ *Dr. Barbara Panterna is a medical surgeon with Post-graduate specialisation in human nutrition obtained at the State University of Milan. She is active in food education and geriatrics and a teacher/trainer for the Lombardy region in first aid and microbiology courses. She is the author of several articles of medical/ scientific character and novels available on Amazon books. She recently published though Passi Editore: Stories of Ordinary Gynaecology, distributed in Italy by Bayer Pharmaceutical. She carries out her medical activity in Milan as a private practice. ______________________________ AT PAGE 62 QI BOOKS by Maria Elena Dipace RESTAURANTS OF ITALY 2019 BY GAMBERO ROSSO www.gamberorosso.it € 18,70 There are 2,813 reviews of establishments “field tested” between restaurants, trattorias, wine bars, beer gardens, and ethnic restaurants, to allow people with any budget to find the right place. 296 new places. Whether traditional or innovative or exotic, the minimum common denominator is the quality, a value which makes the Guide an invaluable reference and so necessary for gourmet lovers and those who use it as a service or even for the simply curious. These are the numbers of the guide “Restaurants of Italy 2019” by Gambero Rosso, which records the facts and tries to provide a functional interpretation to be of service. There are almost 300 new items on a turn over of 150 premises (about half of these closures or changes in management). In addition: 437 premises are in Lombardy, the leading region for the whole sector according to the latest statistics, followed by the 315 in the Lazio region, where the Roman mega-city accounts for a large part of the business, while 259 are located in Piedmont. By Laura Adani SOUP, MON AMOUR! TRADITIONAL AND INNOVATIVE FISH SOUPS www.trentaeditore.it € 20,00 The scent of the sea and the stimulating flavour of the fish brings cheer to the table... all of this is possible thanks to Soup, Mon Amour. Traditional and innovative fish soups, the new book by Laura Adani, famous photographer and food blogger, author of Chocolate Seasons and I Present you...Chutney. One of the dishes cooked on the coasts, created and prepared with a great variety of fish (one time the leftovers from the daily catch), which has now become an absolute delicacy of every restaurant. The book contains a total of 20 recipes divided in 3 chapters: the fish soups of the Adriatic coast, in which Laura Adani has added some suggestions that go beyond tradition; the section dedicated to other Italian fish soups and, finally, the fish soups from the rest of the world. In some recipes there are also tips on which wine to match. By Slow Food Editore AT THE TABLE WITH THE GREAT CHEFS www.slowfoodeditore.it € 30,00 A book that is unique and irreplaceable, inspired by five years of work at the Academic Tables, special dining hall of the University of Gastronomic Sciences of Pollenzo, which has hosted in its kitchens the most well-known chefs and the cooks, inviting them to create dishes with simple and affordable ingredients, but also sustainable in all respects. A richly illustrated volume, easy- to-use and beautiful to read, from which very important lessons can also be learned between the lines of recipes. MAGAZINE