Trastornos de la conducta alimentaria

Los trastornos de la conducta alimentaria son enfermedades crónicas y progresivas que, a pesar de que se manifiestan a través de la conducta alimentaria, en realidad consisten en una gama muy compleja de síntomas entre los que prevalece una alteración o distórsion de la auto-imagen corporal,un gran temor de subir de peso y la adquisición de una serie de valores a través de una imagen corporal .

Pesto

 Ingredientes:

Aceite de oliva 350 gr.

Parmesano rallado 40 gr.

Piñones tostados 20 gr.

1 manojo de albahaca

1 diente de ajo

sal

Preparación:

La receta básica de la salsa pesto, hecho con albahaca. Los ingredientes, a pesar de que son cantidades justas, siempre son indicativas: hay que probar para comprobar si queda al gusto (hay quién prefiere que se note el ajo, otros el parmesano o, cómo debería ser, el albahaca). Cómo decía antes, los ingredientes son justos y las cantidades también, pero, por ejemplo, el diente de ajo no debería ser muy grande, por lo menos, mi sugerencia, es poner un diente de ajo pequeño, para luego, en caso, añadir un poco más, si el sabor no es el deseado. En una batidora, poner hojas de albahaca (sin flores, muy amargas), una capa de parmesano en taquitos, piñones, el diente de ajo y cubrir con el resto de albahaca. Aceite y sal para acabar. Batir todo durante unos minutos, moviendo en caso se necesite, con un cuchillo, para que todo esté molido (el ideal sería usar un mortero, ya que “pesto”, significa “machacado”).

 Ajustar el sabor, añadiendo el ingrediente que hace falta o según el sabor que se desea se usa para condimentar la famosa pasta Trofie , el fomato artesanal, típica de la Liguria, la lasaña al pesto…

BUON APPETITO!!!!!! (¡buen provecho!) 

Paolo Assandri

LIGURIAN RECIPES AND WINES

Liguria is one of the smallest Italian regions, dominated by the Maritime Alps and the Ligurian Appanines. The narrow, picturesque coastal fringe is divided in two parts: the eastern and the western Rivieras. Most of the population is concetratred with-in this coastal area. Because of the shelter from the winter winds offered by the mountains, Liguria in particularly, favoured in the growing of vegetables, flowers (particularly on the western Riviera), olives and wine grapes; its mild climate and beautiful landscape attract lots of tourist, both Italian and foreign. The types of tourists that spend their holidays on the two Rivieras are slightly different: families and retired people in the West, wealthy people in the East, where there are seaside resorts, such as Portofino  and Le Cinque Terre ,that are well known throughout Europe. Genoa ,a city with a rich historical past, is the capital of the region and is famous as one Italy's major ports, and for its aquarium, an amazing place where tourists can enjoy an exciting experience as if at the bottom of the sea. It is a unique chance to watch seals, dolphins, penguins and sharks, but also to discover a great variety of curious and unusual sea creatures in their natural habitat.

Ligurian people have an age-old inclination to be self-sufficient; they are often said to be mean, but we must consider that, in ancient times, the Ligurians were isolated for months when the weather made sea travel difficult, so they developed the art of getting by with what they had. This was probably the origin of pesto , the traditional dressing for pasta, made of basil, garlic, olive oil, pecorino cheese and nuts or pine nuts all crushed together in a mortar. But it is fish that takes a leading role in Ligurian cuisine. It is cooked in all kinds of sauces and is prepared in a variety of ways, for example the buridda, a quick casserole with tomatoes and vegetables, as seafood salads or fish soups like the ciuppin which is a kind of bisque similar to bouillabaisse.

Ligurian cuisine has an essential ingredient: olive oil. The two coasts, western and eastern, are ideal terrain for olive tree as they enjoy a mild climate and a lot of sunshine. Ligurian oil is so clear and light because it is made immediately after the harvest. An important adjunct to Ligurian cuisine is the wine: excellent in this part of Italy as a climate is so favourable. Ligurian wines light and fresh, but watch out! They are stronger than you think.

Sonia Pili

THE MEDITERRANEAN DIET

The Mediterranean diet is linked to Italy's cultural and gastronomic traditions,in which agriculture has played  a primary role. These traditions tend to survive more in South than in the North of Italy, partly because the climatic and environmental conditions of the former are more favourable to the cultivation of those products on which the diet is based (cereals,pulses,olives,vegetables and fruit). The Mediterranean diet does not vary much from the pyramid diet, the basic principles being the same. Today,many people,even abroad,are rediscovering the eating habits of the ancients in the Mediteranean basin and putting healthy food on their table. Up to the first half of the twentieth century,the Italian diet was based primarily on the consumption of cereals,pulses,vegetables,milk,cheese,fish,olive oil; meat was not a common dish. With the post-war economic boom and the years of affluence,the Italians adopted new eating habits,imported from the more industrialised countries: they began to consume mainly meat,animal fats,sugars and generally to eat too much. What people eat has always been conditioned by socio-economic and environmental factors. The results of this were increasingly frequent problems of overweight and the so-called "affluence diseases": coronary heart diseases, hypertension,diabetes,obesity and gout. Many reports drawn up by renowed dieticians conclude that coronary heart diseases are directly related to the type of diet followed in the industrialised countries,which privileges the consumption of food rich in satured fats and cholesterol. These diseases were less frequent in countries which adopted the so-called "Mediterranean diet". They found that the dietary, traditions of Italy,Spain,Greece,the south of France,northern Africa and the Middle East were the most correct and healthy for people's needs,and that their gastronomic traditions,in which agriculture played a primary role,are varied and rich. 

Giorgia Stroppa