Into ROME – Italy aging, and if a group of ten friends went to dinner at the restaurant, at least three diners state power problems. Who is hypertensive, those who are allergic or celiac disease, those with metabolic disorders such as obesity or diabetes. The chef, but also to your host public and the dining room staff, “must become operator of well-being, a distributor of health, such as suggesting a plate hypoglycemic or inquiring of any allergies when ordering. Relationships with customers must become as confidential with the family doctor. ” To ask is the chief of gastroenterology at the Policlinico Gemelli Antonio Gasbarrini, at the round table organized by the Gambero Rosso training on food and wine. “It does not claim an education comparable to a doctor or a pharmacist – he explained – but knowing risks related to the excesses of wine and alcohol, yes. Italy which has among its strengths the good food, must become ambassador of the health of the Mediterranean diet. ” Prevention goes through a proper diet, hence the request of the Ministry of Health, the voice of the Director-General for Health and Food Safety Silvio Borrello, “menu more transparent for those who are forced to eat outside the home frequently and for hypertension, diabetes and obesity. ” “I note with great interest in this role as a communicator of taste and health,” he said finally the chef Heinz Beck.
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