Sono un buongustaio, amo la "Cucina Tradizionale Mediterranea", non la "Dieta Mediterranea", come ho scritto nel mio libro:Alimentazione e Superstizione ed. Eco Salute.Non amo le invenzioni e le estrosità.La cucina typical, for me, it must remain so. Our roots can not be mixed with other, all the "innovations" are new kitchens, alternative.Non not love the trendy, nor even, go to a restaurant just because "or CAIO GUY" frequent it. I love to eat, but mostly digest well. Our body needs years to introduce the changes. The method of choice to report that I followed the space is very simple: the type of cuisine, choice of raw materials, respect for tradition, rich choice, cleanliness, friendliness of the manager and employee. Restaurants are almost always present in raw materials and variety in the menu, from main dishes to pies, to legumi.I vegetable soups and pasta dishes that reflect my "Method GruppoIga" are difficult to reperire.Non many restaurants are also suitable for people intolleranti.Le cooking schools do not account for the time being, the use different food sources and the various combinazioni.Non chefs are taught what is the difference between an allergy, intolerance esovraccarico, let alone the use of foods for allergy sufferers or intolleranti.Se know why restaurants have a menu suitable for personesegnalatemelo these, I'm going to visit and will be published in this blog
Link: www.antoniotraverso.it
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