Ragusa, Mazzarelli Gas at the “A slow fire” conference –

Gas Mazzarelli participated in the conference entitled “On a slow fire” which took place last Tuesday in Ragusa, promoted by the Guccione Pharmacy.

On stage Dr Alfredo Saggioropioneer in the European field of Functional Medicine, professor Gregory Peronfood chemist and researcher at the University of Brescia and chef Stefano Polato. Kindness in the kitchen and medicine as a search for health (rather than the discovery of diseases) are just some of the concepts explored in depth during the meeting, ideas that Gas Mazzarelli will collect for further investigation.

“This conference has opened a new perspective that Gas Mazzarelli will not fail to explore-comments the president Paola Nigito- The meeting with prof. Essay on functional medicine confirmed our belief that there is a close correlation between good food and health, between healthy lifestyles and personal well-being, between sociability and happiness.

Prof. Peron’s hints on food chemistryNigito explains again-they were very useful in making us understand the importance of treating food in order to preserve and optimize its nutritional values. Finally, the show cooking of the ‘astronaut chef’ Stefano Polato placed the emphasis on cooking practices, temperatures and times, an aspect that is often underestimated but very important if one wants to protect the nutritional properties of foods which, if not cooked correctly, could even become toxic: his speech sealed an event of depth and full of ideas which, as an association, we will not fail to explore further. Clean food and ‘slow heat’ cooking –concludes president Paola Nigito– represent the recipe for well-being. Food is a feeling, the most complex because it contains them all. Having a healthy relationship with food is getting into our roots. We eat as we are”