14-09-2016
Some of the people who participated yesterday in the presentation of "D'O Eat better. Ricette per lo sport" (Mondadori-Gazzetta dello Sport, 190 pages, 13.90 euros if you buy it online) by Davide Oldani (fourth from the left). Left to right, coach Fabio Capello from Friuli, Francesca Brambilla (co-author of the photos in the book), Don Gino Rigoldi, Serena Serrani (the other co-author of the photos) ex canoeist and multiple Olympics medalist Antonio Rossi
As gastronomic culture gradually advances, truths that were never really proven are dissolved as snow in the sun. Thirty years ago, for instance, nobody would have thought that we would have soon considered cooking and health consequential (just think of what Paul Bocuse said at the time: «Want to feel well? Go to the doctor». Today he’d never repeat it). Not only good food does good to your health, but good food also improves your sport performance. We discovered it some time ago when we interviewed the nutritionist of the Italian football team then led by coach Prandelli. Today Davide Oldani confronts this topic as well. The chef at D'O in Cornaredo (Milan), indeed would have been a professional football player – as he always recalls –hadn’t a tackle broken his ambitions for good, as a teenager. The chef has kept an excellent figure all this time thanks to plenty of bicycle riding. And his connection with sport became even stronger this summer, when the chef from Milan flew to Casa Italia in Rio to liven up its kitchens. Yesterday it came full circle with the presentation of "D'O Eat better. Ricette per lo sport", an agile cookbook restating the axiom according to which the wellbeing of an athlete cannot do without good cooking. Friulan and multi-awarded coach Fabio Capello and canoeist and Olympic multi-medallist Antonio Rossi were also at the Mondadori megastore di Milan and confirmed the postulate.
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born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes. twitter @gabrielezanatt instagram @gabrielezanatt
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