The Spingitora is an ancient tradition in use in Apulia. In practice, during the meal, without having to ask, is brought to the table a plate of mixed seasonal vegetables. Not that fresh vegetables seasoned, as the word, 'Push' to eat again.
The story seems to trace this custom to the Spanish, that, in turn, have inherited from Arab countries. A part of the origins, very loving vegetables, I find that this tradition should be spread and shared.
The important thing, in the choice of raw materials, is the seasonality and provenance. E 'therefore advisable to be careful in purchasing, to safeguard our health and to help the Italian agriculture.
But why it is recommended to eat more vegetables?
Let's do a quick review.
- They are an excellent source of vitamins, minerals and antioxidants.
- In the warm months, with the loss of fluids, help us to idratarci.
- They are a good source of carotenoids: plant pigments with antioxidant properties. The latter, by neutralizing free radicals produced in excess by the, avoid that these molecules damage the membranes of healthy cells and their DNA.
- Numerous studies have confirmed that a diet rich in vegetables is a sign of good health. In populations that are abundant consumption, the incidence of cancer is much lower.
- Better raw or cooked? It 'a matter of taste. Anyway, eating them raw you avoid wasting vitamins.
I conclude with one last piece of advice. Raw vegetables willingly go hand in hand with the Pinzimonio: a mixture obtained by mixing good extra virgin olive oil, sale, pepe, good vinegar or possibly lemon.
A fresh and light dish perfect in every season, I recommend to my friends restaurateurs to bring more to the table!
Source: 'Foods that are good, foods that are bad '- Tom Sanders professor of nutrition and dietetics at King's College, University of London
