Association for Nutritional Safety in Cooking
In 2007, with endocrinologist diabetologist Dr. Natalia Visalli, I conceived and implemented the project “Art and health in Cooking” with the collaboration and sponsorship of the Ministry of Education, Rai Educational, the Eurotoque European Union of Chefs and the Lazio Region Department of Social Policies.
The number of institutions, universities, doctors, dietitians, and cooks joining the project grew, as did the companies interested in promoting and spreading a cuisine where taste and health find the highest expression.
In 2009 I founded the Association for Nutritional Safety in Cooking, a social promotion association.
The Association for Nutritional Safety in Cooking is the first scientific association in the international arena to combine the work of taste researchers with that of health researchers.
It was established to bring together the world of SCIENTIFIC RESEARCH IN THE NUTRITIONAL FIELD with the world of Chefs to spread a new culinary culture that puts people back at the center and brings together health and taste in an inseparable form.
The first scientific committee is headed by Chiara Manzi and Gualtiero Marchesi, internationally renowned Italian Master Chef, the first Italian chef to be awarded the prestigious Three Michelin Stars, and author of several books.
In 2011, MASSIMO BOTTURA, best chef in the world, and Prof. ANGELO AZZI Human Nutrition Research Center on Aging, Tufts University – Boston, joined the association as chairmen of the scientific committee.
Internationally renowned scientist, an expert about free radicals and vitamin E. He is president of the International Union of Biochemistry and Molecular Biology and a researcher and professor at TUFTS University in Boston.
Currently chairing the Scientific Committee is Professor Michele Rubbini (University of Ferrara), International Fellow of the American Society of Colon&Rectal Surgeons and representative for the European Society of Coloproctology on the Editorial Board of Colorectal Disease and Research Council, whose words sum up our work well:
“If we imagine a completely open scissor, at the apexes of which are placed on one side the scholars, physicians, nutritionists, and the actors who had hitherto managed scientific knowledge, and on the other side those who were its mere users, we find that the blades are moving closer together, reducing that distance … The new actors are therefore researchers-scientists and researchers-gastronomers, specialists from one and the other branch who, joining forces, cultures and experiences, give birth to the revolution that will bring to everyone’s tables the knowledge and guidance for eating well and healthy.“
Manifesto
The Nutritional Safety in Cooking Association was established to reconcile the worlds of health and cooking to empower people to enjoy good food and the mental and physical well-being that comes with it.
What We Do
We keep alive the discussion and collaboration between health and food worlds and focal to discuss nutrition, food, health, prevention and anti-aging.
We promote scientific research in the area of Culinary Nutrition: how the nutritional value of foods changes depending on how food is prepared (different cooking methods), the healthiness of products on the market, the bioavailability of nutrients, and the relationships between nutrition, health, and lifespan.
Social promotion: we spread the culture of food wellness and training on Culinary Nutrition of the population in order to cooking healthy for mental and physical well-being and slowing down the aging process.
W update the Disciplinary of Certification for the Nutritional Safety of Products and Recipes.
WHO WE ARE
President and Founder:
Chiara Manzi
Scientific Committee
The Association for Nutritional Safety in Cooking Scientific Committee consists of influential representatives from the world of health science and the world of culinary science. So it brings researchers, doctors, nutritionists and cooks through knowledge of new techniques and technologies. It has the task of providing opinions, information and experience on cooking methods and actively cooperating in scientific research and projects of the Association.
- Michele RUBBINI, University of Ferrara, International Fellow of the American Society of Colon&Rectal Surgeons and representative for the European Society of Coloproctology on the Editorial Board of Colorectal Disease and Research Council.
- Massimo BOTTURA, was awarded the title of world’s best chef by the World Academy of Cuisine in Paris. His restaurant “Osteria Francescana” in Modena has won several prestigious awards and is the best Italian restaurant.
- Emma CHIAVARO, University Professor in the field of Food Science and Technology.
- Davide COMASCHI world pastry champion 2013.
- Cristian DUCA chef specializing in wellness and beauty cuisine
- Stefano LAGHI internationally renowned master pastry chef and author of several books
- Alberto MANTOVANI, director of the Department of Food and Veterinary Toxicology, Dept. of Veterinary Public Health and Food Safety, ISS and deputy coordinator of the group dealing with additives in animal feed of EFSA (European Food Safety Authority).
- Ilaria PROIETTI, food and veterinary toxicology, Istituto Superiore di Sanità (ISS).
- Massimiliano RINALDI, food technologist and university lecturer in the field of food science and technology at the University of Parma
- Antonio TOTO, medical surgeon specializing in oncology, master’s degree in geriatrics and palliative care, medical executive.
- Natalia VISALLI, surgeon, specialist in endocrinology, diabetologist, master’s degree in health education, medical executive.
Become a Member
If you want to support scientific research in the area of Culinary Nutrition and Nutritional Safety, it’s very easy.
Fill out the following form by entering all the required data.
The annual membership fee is € 50.00 for individuals and € 500.00 for companies (legal persons).
The entire fee will be used to fund the association’s research and dissemination activities.
RESEARCH AND PASSION
Projects
To transform Scientific Research into Delicious and Antiaging Foods
Cucina Evolution Academy
Since 2012 the first Academy in Europe of Culinary Nutrition and Antiaging Cooking. Dedicated to chefs, pastry chefs, physicians, nutritionists, and all lovers of cooking and health
Libra Restaurant - Antiaging Italian Food
The World's First Restaurant of Antiaging Traditional Italian Cuisine. Upcoming Franchise Openings
Cucina Evolution Online
the Antiaging Wellness Center since 2014. With a team specialized in Antiaging Nutrition support, you realize your program to loose weight, keep fit and live longer. All foods and ready meals are certified on Nutritional Safety, which guarantees taste + balance. 90% of the products are gluten-free. (Gluten Free Certified) Pleasure, Health and Longevity.
Golosi e Longevi (Tasty and Long-Lived)
Receive at home Ready Antiaging Meals prepared by Libra Restaurant in Bologna. We send all over Europe in 48 hours.
CONTACT ME NOW
How can I help you?
Do you want to live long and/or lose weight
without sacrificing taste?
Do you need to lose weight or learn to eat healthy while enjoying the dishes you love most every day? I have formed a specialized team on the Cucina Evolution Scientific Method ready to give you valuable and personalized advice.
Fill out the nutritional analysis and receive personalized advice.
Are you a wellness-oriented Company?
If you are the owner of a company in the food field and you feel it is appropriate and necessary to improve your products from a nutritional point of view, to ensure high quality in the area of wellness for your customers, I have formed a team to evaluate a customized consultation.
I do not have a lot of time so I analyze only requests animated by serious innovative spirit.