Association for Nutritional Safety in the Kitchen

The only one with certification of recipes and products on Guaranteed Nutritional Safety

2007

The project is born

Together with the diabetologist endocrinologist Dr. Natalia Visalli, I conceived and created the art and health in the kitchen project with the collaboration and sponsorship of the Ministry of Public Education, Rai Educational, Eurotoque European Union of Chefs, and the Lazio Region Department of Social Policies.

The number of institutions, universities, doctors, dietitians, and chefs participating in the project is growing, as are the companies interested in promoting and spreading a cuisine where taste and health find their fullest expression.

2009

Foundation of the Association

In 2009, the Association for Nutritional Safety in the Kitchen, a social promotion association, was founded. The Association for Nutritional Safety in the Kitchen is the first international scientific association that combines the work of taste researchers with that of health researchers.

It was created to reunify the world of SCIENTIFIC RESEARCH IN THE NUTRITIONAL FIELD with that of the restaurant industry to promote a new culinary culture that puts humans at the center and unites health and taste into a single inseparable form.

The first scientific committee is chaired by Chiara Manzi and Gualtiero Marchesi, internationally renowned Italian Master Chef, the first Italian chef to have received the prestigious recognition of Three Michelin Stars, and author of several books.

2011

The International Scientific Committee

In 2011, MASSIMO BOTTURA, the best chef in the world, and Prof. ANGELO AZZI from the Human Nutrition Research Center on Aging, Tufts University – Boston, joined the association as presidents of the scientific committee.

An internationally renowned scientist, expert particularly in free radicals and vitamin E. He is also president of the International Union of Biochemistry and Molecular Biology and a researcher and professor at TUFTS University in Boston.

Scientific Committee

The Scientific Committee of the association is made up of authoritative representatives from the fields of health science and culinary science. It therefore brings together researchers, doctors, nutritionists on one side, and chefs who are taste researchers through the knowledge of new techniques and technologies. Additionally, the Scientific Committee includes reputable entrepreneurs in the field of collective catering. Its role is to provide opinions, information, and experiences on cooking methods and to actively collaborate in scientific research and the Association’s projects.

What We Do

We keep the dialogue and collaboration between the health and food sectors alive and serve as a meeting point to discuss nutrition, food, health, prevention, and anti-aging.

We promote scientific research in the field of Culinary Nutrition: on the nutritional value of foods cooked with different cooking methods, on the safety of products on the market, on the bioavailability of nutrients, and on the relationships between diet, health, and lifespan.

Social promotion: we spread the culture of well-being in the kitchen and provide education on Culinary Nutrition to the population for a cuisine focused on health understood as psycho-physical well-being and slowing down the aging processes.

Regulations for the Certification of Nutritional Safety of Products and Recipes.

Manifesto

The Association for Nutritional Safety in the Kitchen was established to reconcile the world of health with that of cooking, giving people the opportunity to enjoy good food and the resulting psycho-physical well-being.