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FEB. MAR. 2021 XVI and radicchio or tuna tartare, fennel and pink grapefruit or salmon carpaccio, fennel with orange vinaigrette and black olives or raw amberjack with pistachios on fennel cream. Endive: a low-calorie salad, rich in water, potassium and fibre. It is useful for improving intestinal peristalsis and has a diuretic effect. In the kitchen it can be used raw in the preparation of large salads, to keep its qualities intact, but also seared in a pan with Taggiasca olives and roast octopus. It can also be stir-fried with cod in rice tempura, or raw with beef tartare and pine nuts, or in a cream sauce for wholemeal spaghetti with prawns and ginger. Daikon: resembles a giant radish or a giant white carrot. It is actually a large root with a firm, fleshy pulp, and is widely used in oriental cooking, both raw and cooked. It has diuretic/purifying properties, is a good mucolytic and has a powerful antioxidant effect due to its high vitamin C content. It improves digestion, counteracts meteorism and gastrointestinal disorders. It is low in calories and therefore very suitable for those on a diet or with diabetic problems. It is very versatile in the kitchen. You could prepare a daikon millefeuille or add it grated to salads, or use it in soups or to create unusual creams, for example, with scallops in ponzu sauce and raw leeks, which are also very diuretic. It can be used to make prawn fritters or added to salmon, carrot and courgette to stuff rice paper rolls, or in a raw salad with chicory, orange and taggiasche olives. So let your imagination run wild and make vegetables the real stars of colourful, healthy and tasty dishes! AT PAGE 54 BOOKS by Marco Massari The business of being an entrepreneur (L’impresa di essere imprenditori) € 18.00 - www.pmedizioni.it What does it mean to be an entrepreneur, and, above all, what are the main difficulties to be prepared for once the decision to set up a company has been taken? In this book, the author, Marco Massari, drawing on his consulting and previous banking experience, tries to provide some interesting answers, addressing, in a very practical and not at all accusatory style, directly to SME managers (with particular attention to small and micro enterprises). The love/hate relationship with banks is a highly relevant topic, and is approached in a proactive spirit, trying to provide numerous suggestions for being successful. In this new edition the author, in the light of the ongoing COVID-19 crisis, has added an intense chapter to reflect on business management when external conditions become extreme and unpredictable. by Valentina Casale My Nutritional Kitchen (La mia cucina nutrizionale) www.lamiacucinanutrizionale.it - € 21.65 More than 150 healthy, easy and healthy recipes! My Nutritional Kitchen is the result of years of experience in nutritional study by the author, nutritionist Valentina Casale, who has developed a method that ‘makes you aware and free’. For some time now, the scientific world has been concerned with the influence of food on physical and psychological well-being: nutraceuticals, or the science of studying the natural active ingredients present in food, whose contribution can help prevent and combat illness. Among the cornerstones of the Mediterranean diet are quality and seasonality, which, combined with physical activity and conviviality, guarantee a long life and avoid the risk of neoplastic, cardiovascular and metabolic diseases. The approach of the author of this book stems from the encounter between nutraceuticals and the Mediterranean diet. Practical and easy-to-make recipes (even at the restaurant) featuring foods that take care of us through their properties and promote a conscious use of ingredients. by Sandro Sangiorgi porthos 37 www.porthos.it - € 28.00 The magazine founded by Sandro Sangiorgi, sommelier, critic and writer, founder of Slow Food and creator of the cultural movement that has developed around wine thanks to the ‘Porthos racconta’ association based in Rome, is now available in all bookshops. Nine years after issue 36, the long-awaited final issue of the magazine has been published, an editorial project which, over the last 20 years, has been a benchmark for wine enthusiasts and experts, thanks also to important and ever-new collaborations. The volume is a journey into the world of ‘natural’ wine, seen as the only possible world (of wine): ‘Number 37 is the last issue of the Porthos magazine in the trilogy dedicated to natural wines; an extensive reflection on the meaning of the natural MAGAZINE choice in wine-making practice. It contains articles of different styles; whose common aim is to investigate the question of ‘natural’ wine and naturalness in its broadest sense.