Discover DietEtica cuisine - L. Baroni E. Barbero of Sonda Edizioni

Tibiona is pleased to present La Cucina Diet_Etica (Ethical Diet Cuisine), a book that proposes healthy, balanced cuisine, rich in flavor and taste, and also healthy. A true cookbook, an indispensable tool for anyone who wants to follow a healthy diet without sacrificing the pleasure of a good bite. La Cucina Diet_Etica (Ethical Diet Cuisine) is an organic, vegetarian, and vegan cookbook written by Luciana Baroni, MD, a surgeon specializing in Neurology, Geriatrics, and Gerontology, and Emanuela Barbero, a graduate in Food Science and Human Nutrition and a Master's in Food Science and Human Nutrition. The book is published by Sonda Edizioni, an Italian publishing company specializing in health and wellness.

A recipe book full of taste and health

La Cucina Diet_Etica offers over 230 recipes accompanied by a rich collection of color images of the dishes featured. Each recipe is accompanied by a specific nutritional table and preparation times, while a brief introductory commentary recommends the best nutritional pairings for a healthy, animal-free diet. From traditional Mediterranean dishes to ethnic cuisines, this comprehensive cookbook includes a comprehensive chapter with over 70 recipes for pizzas and stuffed calzones, nutritionally perfect and suitable for all tastes. An indispensable tool for managing your weight, blood pressure, cholesterol, and all those diseases that can be counteracted with proper nutrition. In fact, two-thirds of the diseases that plague Western society depend on diet: we can get sick and die not only from scarcity, but also from too much food, and this is precisely why the cookbook also addresses the relationship between the main chronic diseases and food, the main nutrients, calories, body weight and plant food groups, as well as the specific recommendations to follow to ensure the nutritional adequacy of the diet.

The author

Luciana Baroni is a surgeon, specializing in Neurology, Geriatrics, and Gerontology , and holds an International Master's Degree in Nutrition and Dietetics . A medical director, she focuses on the diagnosis and treatment of neurodegenerative diseases, particularly Parkinson's disease. In 2000, she founded the Scientific Society of Vegetarian Nutrition (SSNV), of which she is the current president ( SSNV is a non-profit association for the promotion of social inclusion that brings together professionals who support vegetarian nutrition and aims to disseminate medical and scientific knowledge in support of the nutritional benefits of vegetarianism and plant-based diets.