Dinner with Bio: here's how to eat healthy.

Once a friend told me: “How sad are BIO dinners!”. I thought: “What is he talking about?!”. Certainly, very few people today can ignore what organic cuisine truly is, perhaps thinking it is just a trend or something similar: in reality, it is a way of eating that has literally conquered the market. Eating BIO means eating healthy, with a conscience and awareness of the origin of the raw materials. Greater controls mean greater protection of our health. Cold cuts, cheeses, creams, sauces, pasta, fruits, vegetables, wines, oils, etc.: practically all types of products can be found in organic format.

 

For example, what sense does it make to prepare bread with type "00" flour of conventional type? It is a risk as many flours come from abroad with production techniques not always fully controlled.

 

And then eating BIO also means finding extraordinary products like pasta made with Senatore Cappelli Wheat that will give you the chance to experience an ancient grain from the south with a nutritional potential hardly reachable by all other conventional pastas.

 

And then what about BIO tomato sauces that use only Italian varieties: from San Marzano to datterino, up to the legendary Pomodorino del Piennolo del Vesuvio DOP. 

 

And oil? Today, BIO is a guarantee, especially in this period where, especially in the south, the olive fly has caused irreparable damage, devastating over 50% of the crops in some parts of our peninsula. 

 

But what about a platter of BIO cold cuts? Here too, there's consumer protection thanks to animals raised in peaceful conditions with appropriate spaces and mostly in the wild. All this to obtain meats for cold cuts that, conventionally, we can only dream of!

 

The cheeses, we all know by now: products made from milk whose origin we cannot verify. BIO means limiting a territory and providing a guarantee of the supply chain, but it also represents a protection against too many feed and substitutes that are often used in animal feeding today.

 

Shall we have a substantial Bio dinner? Then let’s go!

 

Starter: a slice of organic Parmigiano Reggiano DOP and a Bio Pumpkin and Onion Mustard and maybe some good BIO Acacia Honey.

 

First Course: Spaghetti made with Senatore Cappelli BIO with Extra Virgin Olive Oil BIO and a mix of Grained Black Pig Bacon BIO just sautéed in a pan.

 

Second Course: now is the season for a nice platter of BIO cold cuts with speck, bresaola, coppone, finocchiona. I would add a nice Tuscan wine from Maremma like the Carandelle from the Podere San Cristoforo estate. 

 

To finish, a nice plate of fresh BIO oranges just picked from Vito Perricone in Villafranca Sicula Ribera DOP and then a good coffee selected from a special cru like a Jamaica Afribon.

 

Enjoy your BIO dinner then!!