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“From science to table”, with no flavour lost

But the risks of excess are also well known: if you cook too much, or with bad methods, you risk losing the ingredients’ nutritional properties, absorbing too much fat or having an imbalance in calories.

Due to the growing need for healthy but tasty recipes for patients on a diet, the event "From science to table" was organized by the Scientific-Cultural Association SLAM at the Conca Park Hotel. The course took place at our meeting area on April 14 2018, from 9.30 to 13.30, and ended with a Lunch with Science, organised by the chef Gianluca D'Ambra. The event, which was fully supported by the whole Conca Park family, covered issues of health and an authentic but tasty diet, and included a large number of professionals in the sector.

Biologists, nutritionists and dieticians, along with students from these disciplines, discussed cooking methods and the biochemical functions of every ingredient found in our kitchens every day, with the aim of rediscovering the true value of food. The latter must be understood not only as an elementary human need, but inserted within a socio-cultural and historical context, imbued with traditions and passions. To start the course, and to underline the importance of flavour, Dr. Salvatore Ercolano, SLAM President, gave a talk on Food as pleasure, laying the groundwork for subsequent discussion. Always keeping in mind that as well as satisfying our taste buds, each food provides a source of energy and calories which we must learn to manage with the correct methods and quantities.

The aim of the course was the long-term development of simple, pleasant and easily manageable diets, as close as possible to the cultural contexts and family environment of the patient who follows them. Along with the practical ideas discussed during this intense training day, great ideas emerged for creating healthy and tasty recipes which respect safety parameters (hygienic and biochemical) in how they are prepared. After the talks by the doctors Serena Siano and Federica Ballirano, we went from theory to practice: guest chef Gianluca D'Ambra, assisted by our own team, took a new look at classic Sorrento dishes like "pasta alla Nerano" and "delizia al lemon”, paying particular attention to nutritional values ​​and calorie counts.

"From science to the table" was one of the many events we have loved hosting, and which we continue to support and host at the Conca Park Hotel, because for us, eating well and eating healthily are the same thing. Always.

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