I have been a guest more than 300 times on TV across various networks. Many of you have gotten to know me this way, directly from home, perhaps around the stove or at the table. Here are the moments I remember most fondly.
In the second episode of the Culinary Medicine segment during the program Medicina 33, TG2 special, we prepared a Cacio e Pepe, rich in longevity molecules and low in fats and calories. Culinary Medicine is the science that helps prevent and treat diseases by teaching how to cook correctly; it features doctors, nutritionists, and chefs.
Is synthetic meat beneficial for our health and that of the planet? I talked about it on TG4 live from Tokyo, explaining the evidence presented during the Congress: the nutritional values of real meat are not limited to the content of proteins, vitamins, and minerals; these are fundamental molecules for our well-being, rich in a taste that cannot be synthetically replicated.
Acrylamide is a genotoxic carcinogen, a taboo that is too widespread on Italians' tables! It is time to become aware of what we eat every day and give as nourishment to our loved ones (especially children).
In the report, together with Prof. Daniele Mandrioli, Director of the “Cesare Maltoni” Research Center, and chef Andrea Miceli from the Libra Restaurant, we explain the risks and solutions to adopt in the kitchen to ensure healthy food.
Federica Panicucci is ecstatic tasting live Goduria, our Antiaging hazelnut and cocoa spreadable cream. She agrees with me, instead of changing the way we eat, let's change the way we cook: doses, combinations, and cooking methods scientifically proven.
The most famous recipe of Cucina Evolution is revealed, entering the kitchen of the Libra Restaurant. Together with Luca Cesari, a food historian, we tell the evolution of Carbonara over time up to the Antiaging version, faithful to the most typical ingredients: yolk, guanciale, and pecorino.
Is losing weight without giving up flavor really possible? I explain to Simona Branchetti how to lose weight with a smile, without giving up the best dishes. Because diets based on deprivation work only as long as you resist, but only 1 in 1000 succeeds.
How many eating disorders are caused by diets? Today it is possible to eat healthily without giving up the dishes we love most, helping us to have a good relationship with food without guilt and benefiting both our health and beauty.
I shed light on the most unknown poison: acrylamide, a dangerous process contaminant that forms during the cooking of potatoes, cereals, and coffee. I explain how to cook potatoes and cereals without forming acrylamide, and in the kitchen of Ristorante Libra we create together a frying without acrylamide.
Ready for swimsuit season? On Studio Aperto I share the golden rules for slimming down, combining goodness, tradition, and wellness. I explain the 7 pillars to make the most delicious dishes Antiaging. No good or bad ingredients! Let's learn to measure, pair, and cook them in a way that is good for health.
Silvia Toffanin tastes live the first Antiaging Cornetto and, incredulous, licks her fingers! I will tell you how with the Scientific Method Cucina Evolution it is possible to eat traditional dishes, sweet and savory, to get back in shape.
As a guest on Bruno Vespa's show, I open the eyes of the most skeptical, debunking the false myths of diets. I explain the difference between dietetic and antiaging, specifying the properties of longevity foods. One example: how to make a fried dish that is good for health.
Barbara D’Urso asks me for a scientific opinion on personalities who spread trendy diets without scientific basis. In the discussion with Lemme, I explain that to lose weight, one should not jeopardize their health with drastic, protein-rich, and unbalanced diets. It is better to lose weight healthily and with pleasure, using the Scientific Method.
In this edition, we talk about foods against inflammation: how to cook broccoli and tomatoes. How to make Evolution pesto, tasty and healthy.
I am pleased to also share here my first TV appearance; it was December 31, 2008, when the 8 PM TG1 news took interest in my work, which was really just beginning. Look how awkward I was in front of the camera!
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