Qualitaly_122

APR. MAY. 2021 IV that is supposed to confer health benefits from an exceptional density of nutrients, although the scientific community considers them, in many cases, a marketing gimmick given their high cost. They are often referred to as functional foods with multiple properties, such as energising and toning or antioxidants. There are many of them, some are fruits, others are cereals/pseudo- cereals, others belong to the category of seeds and algae. But let’s look at some specific examples. Blueberry , known for its antioxidant power due to the polyphenols present in abundance, including phenolic acids, tannins, anthocyanins and flavanols. Avocado , famous for its high concentration of monounsaturated fatty acids protective of the cardiovascular system (as is, moreover, the more readily available, local olive oil). Goji berries , rich in vitamin C, also containing high levels of zeaxanthin, a carotenoid with proven beneficial effects on age-related degeneration of eye tissue. Coconut water, considered by many to be more hydrating than water as it is richer in sugars and electrolytes, making it an excellent energising drink for athletes. Algae , such as spirulina, rich in vitamin B12, iodine, calcium, iron and selenium. Chia seeds , which contain high levels of omega 3, four times more than sardines and even more than salmon. So they really are super seeds, but because they are short-chain omega 3s, they are less assimilable than the long-chain omega 3s found in the above-mentioned fish. On my social pages (FB as Dr Barbara Panterna and Instagram as Barbara Panterna) I always try to recommend, post daily tasty recipes in a lighter version, so you will find many dishes containing these superfoods. As a lunch example: red quinoa (considered a supergrain/superfood for its high amino acid content), served with seared salmon, avocado, lettuce, radishes, dressed with evo oil, chia seeds and lemon juice. As a fresh meal replacement, for those who want to cleanse themselves or as a healthy snack, prepare smoothies based on coconut water with banana and blueberries to which you can add spirulina algae and matcha. For dinner, curfew permitting: beef jerky (or tofu for the vegan version) stir- fried with the green part of leeks, goji berries and green pepper. Happy reopening to all and... long live freedom! AT PAGE 14 CLOSE UP Away from home and vaccines: guess who’s coming to dinner The geography of travel, but also of travellers, is changing: in the coming months, the variable could be proof of immunity to Covid. And different scenarios open up: local or long- haul customers? Vaccinated elderly people or young people who have been vaccinated? And what will they be looking for in restaurants? by Anna Muzio Who will be coming through the restaurant door in the next few months? This is the big question. Because strategies for reopening the restaurant also depend on the type of clientele that will have to be satisfied. Until just a few months ago, there was talk of a summer that would be a copy of 2020, with a predominantly domestic tourist trade and a few avant-garde Europeans of various nationalities, but the vaccination campaign, which is proceeding with very different results in different countries, is really changing the game. Tom Kington, Rome correspondent for The Times, sent out an imaginary postcard (via Twitter) of the coming Italian summer: “Despite attempts to speed up the vaccination campaign, here’s a forecast for the summer: hedonistic, mask-less foreign tourists order another bottle of white wine brandishing their vaccination passports, watched from afar by angry, unvaccinated Italians”. TOO PESSIMISTIC A SCENARIO? WE SHALL SEE. Americans, Israelis, Britons, but also Chinese and Russians could in fact descend on our jewel-like resorts in search of hospitality and luxury services, regulations permitting (during the Easter holidays, a quarantine was envisaged for leaving the country and many borders were closed). They would take the place of the thrifty Italian families worried about the looming economic crisis of last year, bringing to the table economic availability, but also different needs and expectations. This is a very different scenario from 2020, when, according to Coldiretti, foreign travellers to Italy fell by 61% compared to 2019, hitting a twenty-year low. So much so that Germany has overtaken Italy to become the main European MAGAZINE