QUALITALY

JUN. JUL. 2017

XVI

with indigenous grapes, which confirm

the typicality of a place or a region,

are becoming more popular. White

wines are in constant growth (without

taking into account the predominance

of Prosecco sparkling wine), especially

those of central and northern Italy,

such as Verdicchio, Passerina e

Pecorino, in addition to the aromatics

of South Tyrol. A type of red is now

sought after that, until a few decades

ago, had not yet hit the spotlight: the

wines of Etna. Beer is ever-popular,

and not only the “classic” red, blond

and dark beers, but also craft beers

produced with different varieties.

AT PAGE 54

Qi Wellness At The Table

Summer... and the

menus become light

What to serve your customers

in view of the upcoming summer

season? Here are some interesting

ideas

By Barbara Panterna*

Are your customers flustered when

trying on their swimming costume?

Make sure that your establishment

becomes an ally. How? By creating

light summer menus without having

to relinquish taste; colourful and

nutritious to improve fitness and

possibly favours tanning.

To reduce the fat leftover from the

winter, I recommend main courses of

fish, possibly steamed, oven baked

or grilled. Being rich in protein,

iron, zinc, vitamins and omega 3, it

represents a friend to the figure and

the cardiovascular system that is hard

put to the test during the hottest

months.

To make fish and shellfish dishes

more delicious, you can accompany

them with fresh seasonal vegetables,

rich in water and mineral salts,

or with sea asparagus (Salicornia

glauca) rich in iodine, an ally of

thyroid function and therefore the

metabolism, of minerals such as

potassium, magnesium and calcium

that favour the drainage of liquids,

finally vitamin C, a powerful

antioxidant that helps to counteract

the oxidative damage that the skin

suffers as a result of solar exposure.

You can also flavour the fish with

light tasty sauces based on low-fat

Greek yogurt, which, compared

to the traditional one, contains

more proteins, less salt and is low-

calorie, mixed with fresh basil rich

in potassium, magnesium, water

and vitamin A (for these reasons it

stimulates drainage, facilitates the

digestion and is good for the hair and

skin), black olives and capers that

flavour without excessive calories,

moreover, being rich in antioxidants,

mineral salts such as magnesium,

vitamins such as A, C, and E, water

and fibre, represent a valuable ally

in the summer months, or with ripe

avocados which satiate, rich in fibre,

good fats that reduce cardiovascular

risk, vitamin groups B, C, and E

useful in cell renewal/protection, and

mint, with a refreshing taste, which

promotes digestion and relieves

gastrointestinal disorders that may

arise with the excessive heat of

summer.

Some ideas for first courses I

recommend to use wholemeal pasta

and rice with a lower glycaemic

index than the traditional; to create

colourful and tasty rice salads I

would advise the use of Basmati and

Venere rice, for example, which have

a lower glycaemic index and contain

less starch than classic rice, quinoa,

spelt and barley for cold dishes rich

in fibre to add, for example, seafood

and seasonal vegetables that provide

protein, vitamins and mineral salts to

ensure a proper intake of nutrients.

Alternatively, fresh velvety basil,

peas, or rocket salad for example,

to serve cold in glass jars, garnished

with crispy sesame shrimps, or with

a few tablespoons of soft tofu, to give

protein in addition to the vitamins

and mineral salts already present in

the vegetables and pulses used.

From June to September, above all,

I therefore recommend consuming

abundant portions of fruits and

vegetables as they contain vitamins

and mineral salts that counteract

body dehydration due to the

increased temperature and humidity,

and which guarantee the skin

effective protection as it will be more

exposed to the sun’s rays, resulting,

as I mentioned, in early ageing.

You can create tasty salads by mixing

fruits and vegetables, for example

using tomatoes,

valerian for its draining abilities as

well as cucumbers, feta, black olives

and strawberries or watermelon

cubes, which can also be used

for tasty light desserts made from

lean Greek yogurt or lean ricotta.

Strawberries, unlike other fruits, are

low-calorie, therefore figure-friendly;

being rich in water, potassium,

anthocyanin (which gives it its red

colour), polyphenols, flavonoids and

vitamin C, represent an excellent

remedy against dehydration and

oxidative damage of the skin, helping

to keep it protected and firm. In

addition, thanks to the fibre content,

they help to promote bowel function,

favouring the elimination of toxins.

The watermelon, a symbol of the

summer, is refreshing and draining

thanks to its water content. Being

fat-free and low-calorie it’s also

good for the figure, it is also rich in

magnesium, potassium, vitamin C,

which perform a purifying action,

counteracting the retention of liquids.

Of course all the seasonal fruits, such

as apricots, peaches and

melons are good to strengthen the

immune system, to make the skin

more luminous, protected and ready

for sunlight, thanks to the presence

of vitamin groups A, B, C and mineral

salts. So... have an enjoyable summer,

everyone!

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BOX

* Dr. Barbara Panterna is a medical

surgeon with Post-graduate

specialization 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

Gynecology, distributed in Italy by

Bayer Pharmaceutical. She carries

out her medical activity in Milan as a

private practice.

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MAGAZINE