Tag: biodiverso

THE MEDITERRANEAN DIET AND THE BIODIVERSITY

THE MEDITERRANEAN DIET AND THE BIODIVERSITY.

Eating of several varieties of fruit and vegetables enriches our diet with compounds having essential and biologically active functions that prevent several diseases.

it is a news by www.biodiversitapuglia.it

Ancel Benjamin Keys, the American biologist who discovered Mediterranean diet benefits, in 1993 reported that “the Mediterranean Diet is mainly vegetarian, that is: pasta in various shapes, vegetables seasoned with olive oil, all kind of seasonal vegetables in addiction to cheese, every meal ends with fruit and is frequently accompanied by wine ».

He also said: “I’m referring at “leaves “. (…) all kinds of leaves are really important for each part of every day’s diet. There are many types of lettuce, spinach, chard, portulaca (…), endive and turnips ».

Thus, Ancel Keys emphasized the fact biodiversity is important also when we speak about dishes.

Eating various types of fruit and vegetables enriches our diet with essential and biologically active substances having efforts for preventing numerous diseases.

It makes our nutrient needing complete.

It enriches our menu with several colors and stories.

It avoid the extinction of typical products of our land.

It improves us, simply.

Written by Pietro Santamaria for the project Biodiverso;
(link: www.biodiversitapuglia.it)

The main purpose of the integrated project BiodiverSO is to help achieve a significant reduction of the current rate of erosion of the biodiversity of Apulian horticultural species.

You can read all news, all info and all research about the project Biodiverso – Biodiversity of Apulian horticultural species.
(link: www.biodiversitapuglia.it)

Ii is a project by ATS “RETE PER LA BIODIVERSITÀ DELLE SPECIE ORTICOLE IN PUGLIA” “BIODIVERSO
(link: www.biodiversitapuglia.it)

photo
(link: www.pixabay.com)

www.tipici.news

#Tipici
#Puglia #Basilicata

2020-03-31
Put trees in your programs

Put trees in your programs.

it is a news by BiodiverSO – biodiversitapuglia.it

We should stop constructing streets and palaces, we should recover the recoverable and plant again a lot trees.

A few days ago, the Italian newspaper Repubblica reported on the first page, in a beautiful view, a photo of a road crossing green land, in a fall in Berlin, titled “Only trees will save cities from smog” while Lancet have been published the results of a research that shows that in 2015 the pollution caused 9 million deaths. the Italian newspaper Repubblica has reported that “rebuilding destroyed forests would eliminate the pollution of 650 million cars”.

And we continue to destroy natural soils, cementing and waterproofing them (every day 100 hectares of natural soils are waterproofed in Italy).

In the past many times ago, among the pleasures they proclaimed, the “gentlemen” used to boast of having a farm where they could find everything that constituted the so-called “family satisfaction”, outside of the city walls. From this came the name “garden”, a place of delight and pleasure, which is still preserved unchanged in the local italian dialect “sciardine” or “ciardine” (Sada, 1991). Today there is a discreet revaluation of the garden which, with the expansion of the cities, the subtraction of the urban fringes, the distances that were created between the center and the suburbs (and the countryside), was (re) introduced into ‘urban area with functions no longer for “gentlemen” but for citizens, to pursue economic, social, cultural, educational, recreational and therapeutic goals.

Too often these goals are more exposed for fashion and habit than for real understanding of what is happening in the world.

We should stop building roads and palaces, recovering the recoverable and planting trees all around.

In view of a next election or municipal, regional or national voting session, we should try to see which commitments will take the candidates in this direction. It all seems simple, even this speech, but in the meantime the green decreases and the cement (even the word) increases.

+ info about BiodiverSO

+ news and info “signed” Biodiverso

2017-11-17
Wholemeal orecchiette with broccoli, cardoncelli mushrooms, olives Termite di Bitetto and sea perfumes
Wholemeal orecchiette with broccoli, cardoncelli mushrooms, olives Termite di Bitetto and sea perfumes.

Recipe published on biodiversitapuglia.it

author Maria De Tullio

Category

First plate

Number of people

4

Preparation time

50 minutes

Ingredients
- 1 kg of broccoli
- 400 g of organic wholemeal orecchiette
- Cardoncelli mushrooms
- Olives Termite di Bitetto
- Tentacles of squid
- 3-4 sardines
- Garlic
- Horns pepper Monteleone goat
- Basil leaves
- Extra virgin olive oil
- Breadcrumbs
Preparation tips

Clean the broccoli, cut into florets and wash it, also use the central part of the stalk, slice and remove the outside. Clean cardoncelli mushrooms, carefully removing the soil, wash them and reduce them into strips.

In a high-sided pot bring to boil salted water and add the broccoli florets and leaves, together with the stalk slices. Cook for a few minutes after the boil and move them away with a skimmer.

In the same broccoli’s cooking water pour the wholemeal orecchiette and wait for the right cooking time.

Meanwhile, clean the tentacles of the squid and sardines 3-4, depriving them of the head and entrails, removing the central bone and dividing them into two fillets. Heat in a pan a drizzle of oil e.v.o., garlic, chili pepper and add the tentacles of squid, sardines and thymus. Cook for a few minutes, remove the sardine fillets that will serve to garnish the dish and the tentacles of squid, then add the olives and cardoncelli mushrooms cut into strips.

In a blender, blend some of the broccoli florets with a few leaves of basil, half a clove of garlic, a tablespoon of cooking water, salt and oil e.v.o. up get a velvety cream.

Drain the orecchiette shortly before the end of the cooking time, add to the pan of sauce and cook over high heat a few minutes, making flavor by adding a sprinkling of bread crumbs, which will not have been fried to maintain the lighter.

Serve by placing in the plate on a base of broccoli’s cream, on which top we will put the seasoned orecchiette and garnish with sardine fillets and basil leaves.

Flavors

In this recipe the sulfurous broccoli’s taste is paired with the sweet taste of olives Termite di Bitetto, with firm texture; It have also the earthy flavor of the cardoncello mushroom and the very particular smoked note of the pepper Corna di Capra di Monteleone.

News

Broccoli belonging to the Brassicaceae family, typical autumn vegetable available as early as October, is actually a treasure trove of beneficial properties for the body. It has very few calories and it is rich in minerals (calcium, magnesium, iron, phosphorus and potassium) and vitamins (C, B1, B2). Important is the presence of glucosinolates, typical metabolites of all vegetable varieties belonging to the Brassicaceae that give its characteristic flavor and have protective action in the onset of cancer and neurodegenerative diseases.

Images

images by biodiversitapuglia.it
2017-01-28