A few nights ago entering the Level Bar, un locale di Desio, un comune in provincia di Monza e Brianza, I asked for a cocktail agriculture. One, you got it, un drink a base di verdure. Bè, the barman after looking at me a bit 'dazed told me: “He wants what Excuse?!”

Of course, mine was only a small provocation to ensure that agricultural products find use as broad and varied. Fresh green vegetables base ingredient for cocktails. Why not?!

In short, want to know how that turned out? Well, that evening Jacopo Soliani, known by most as Jack, teased by my request has created a drink agriculture in a pepper that I very much appreciated: il Jack Pepper!

A rent the oral…

• Jacopo, What do you think of the use of vegetables in the preparation of cocktails?

Simple, vegetables means freshness and lightness, and in the field of mixology, innovation! It's nice to think about taking vitamins and antioxidants in the form of drinks , even during an aperitif with friends.

• Now let's go. You caught nicely my challenge creating the Jack Pepper. You tell me?

When you asked me to create a drink agricultural thought I'd take advantage of the products of agriculture not only for the realization, understood as ingredients, but also as a container. The Pepper Jack is the combine between light aperitif, but with character, and creativity. Ideal for all lovers of cocktails little alcohol and decided.

> Vodka flavored with pepper Homemade gives it a strong flavor without sinning of heaviness.

> Tomato and fresh lemon juice give liveliness.

> The bitter celery from the boost and the right touch of depth.

Cynthia, conclude by thanking you for the inspiration because, Also loving the classics, are always looking for new approaches and challenges in terms of outstanding buds, mixtures and presentation.

Thanks to you, Jacopo, at the next cocktail agriculture! 😉

Jack Pepper

The Spingitora is an ancient tradition in use in Apulia. In practice, during the meal, without having to ask, is brought to the table a plate of mixed seasonal vegetables. Not that fresh vegetables seasoned, as the word, 'Push' to eat again.

The story seems to trace this custom to the Spanish, that, in turn, have inherited from Arab countries. A part of the origins, very loving vegetables, I find that this tradition should be spread and shared.

The important thing, in the choice of raw materials, is the seasonality and provenance. E 'therefore advisable to be careful in purchasing, to safeguard our health and to help the Italian agriculture.

But why it is recommended to eat more vegetables?

Let's do a quick review.

• They are an excellent source of vitamins, minerals and antioxidants.

• In the warm months, with the loss of fluids, help us to idratarci.

• They are a good source of carotenoids: plant pigments with antioxidant properties. The latter, by neutralizing free radicals produced in excess by the, avoid that these molecules damage the membranes of healthy cells and their DNA.

• Numerous studies have confirmed that a diet rich in vegetables is a sign of good health. In populations that are abundant consumption, the incidence of cancer is much lower.

• Better raw or cooked? It 'a matter of taste. Anyway, eating them raw you avoid wasting vitamins.

I conclude with one last piece of advice. Raw vegetables willingly go hand in hand with the Pinzimonio: a mixture obtained by mixing good extra virgin olive oil, sale, pepe, good vinegar or possibly lemon.

A fresh and light dish perfect in every season, I recommend to my friends restaurateurs to bring more to the table!

Source: 'Foods that are good, foods that are bad '- Tom Sanders professor of nutrition and dietetics at King's College, University of London

I would like black skin saying Do you remember a song ...? The singer Nino Ferrer nel 1967. An ode to the blues music that, despite the passing years, many still remember.

Well, just now hearing it on the radio I thought that I too would like black skin, or better, a shiny golden skin due to sun. Almost a mirage for a woman like me who skinned, if too exposed, threatens to turn into a red shrimp! 😉

In realtà, to live better in the sun and to have a golden complexion, just follow the right diet and wise advice.

First, there are basic rules to follow. Seem obvious, but they are not at all given the high number of cases of highlights, for direct and prolonged exposure, and heatstroke, due to humidity levels that exceed the summer 60-70%.

That said, I'd do a quick review. Attention to…

• Do not expose yourself to the sun in the middle.

• Protect your eyes with sunglasses and head with hats.

• Dress with bright fabrics of natural fibers (linen and cotton), avoiding synthetic fibers that do not allow the proper perspiration.

• Dress warmly when going from an air conditioned place to a warm.

• Keep the windows open in the morning and close them, obscuring environments, during the hottest hours.

• Strive to drink at least two liters of fresh water, but not cold, in order to avoid unpleasant congestion. Beware of sweet drinks; besides being caloric are little refreshing.

• Moderate alcohol, because they increase sweating and feeling of warmth.

• Moderate consumption of cooked, fried and fatty, preferring rice and pasta with light sauces.

• Abundant with fruits and vegetables. Being water-rich foods, are ideal for hydrating our body. Also, as we all know, have a refill of vitamins and minerals that during the summer we lose through sweating.

• I forgot ... a bowl of ice cream is good and fresh alternative to one of the main meals of the day.

But then… for my tan?

The key word here is Beta-Carotene, an orange pigment capable of stimulating the production of melanin naturally present in the skin. There are many foods that contain, particularly those whose color varies from orange to red: carrots, apricots, tomatoes, peaches, pepperoni, cherries, But not only melons ..., on the skin, In addition to using high-protection creams, I smear of’Oil walnut husk that, thanks to the substances of which it is composed, reacting with the keratin naturally present in the epidermis, helps my tan.

About, guess what I eat today? 😉