Combining science, tradition and taste to promote conscious and healthy eating to support cancer patients. This is the aim of the project “Oncook”, whose first operational meeting took place yesterday afternoon in Messina, in the demo room of Cardileforni, which hosted the initiative by providing equipment and raw materials.
The project was born from the collaboration between Associbo, represented by the president Saro Gugliotta, and theorder of Sicilian biologists, with the councilor Carmen Simone, and aims to spread the culture of “real food”: nutritious, territorial and capable of supporting the well-being of those facing an oncological journey.
During the meeting, nutritional biologists and patients participated side by side in a real gastronomic experience, receiving information on the properties of the products, their correct inclusion in a balanced diet and the most suitable cooking techniques to preserve their nutritional benefits.
The central theme of the day was the ancient Sicilian grains, protagonists first of a session dedicated to learning about their organoleptic and health-promoting characteristics, and then of a practical phase, guided by the cooks Maria and Francesca. Together with the participants, the cooks kneaded and prepared bread and pasta, strictly starting from ancient grain flours, concluding the experience with a collective tasting that met with great enthusiasm.
The initiative aimed to demonstrate how knowledge of raw materials and care in their preparation can become concrete tools for health, creating a bridge between nutrition, territory and quality of life.