“Il Cucchiaio d'Argento”: No deprivation, well-being at the table comes from balance
No absolute restrictions, no deprivation, and no crash diets: healthy eating begins with balance. This is the philosophy behind "The Balance Method: with 70 recipes for eating well, truly, every day," the new volume from "Il Cucchiaio d'Argento," Italy's leading cookbook, which now expands its focus to include healthy eating and proper daily nutrition. The author is dietitian Paola Stavolone (a pr
The first part of the volume is dedicated to the basics of nutrition, with explanations of macronutrients and micronutrients, suggestions for combining them correctly in meals, and practical advice for planning your daily diet.
Ample space is also given to dietary inclusivity: an entire chapter shows how to adapt your nutritional regimen to specific needs, from gluten-free to lactose-free, including vegetarian and low-FODMAP diets (a diet that temporarily reduces the consumption of certain fermentable carbohydrates—FODMAPs—found in foods such as some grains, legumes, dairy products, fruits, and vegetables). The goal is to transform every constraint into an opportunity for customization and create a tailored, balanced weekly menu.
The volume (Editoriale Domus, September 25, 2026, 200 pages, €19) also offers 70 recipes designed "for truly eating well every day," creating balanced, tasty meals suited to different needs. The recipes accompany various moments of the day, with breakfasts designed to avoid glycemic spikes, filling yet light lunches, snacks to stave off afternoon slumps, and simple yet satisfying dinners. To complete the journey, each recipe includes indicative nutritional values, variations to adapt it to different dietary needs, and an in-depth section titled "Did you know," dedicated to curiosities and information about the ingredients served.
A publishing project that combines scientific dissemination and practical cooking, with the ambition of making good food a sustainable and accessible choice in everyday life.
