Volantino

WHITE KEFIR WITH BLUEBERRIES AND PUFFED SPELT MILK WITH BARLEY, TOASTED WHOLEMEAL BREAD WITH APRICOT AND GINGER COMPOTE PORRIDGE WITH PEARS AND ALMONDS CAPPUCCINO WITH BUCKWHEAT CREPES AND PUMPKIN JAM WITH GRAPES AND COTTAGE CHEESE AND RASPBERRIES BREAD AND TOMATO NUT AND DRIED FRUIT BALLS YOGHURT WITH RASPBERRIES AND WALNUTS SALAD WITH EGGS, AVOCADO AND WHOLEMEAL BREAD CROUTONS HULLED OAT SALAD WITH SEASONAL VEGETABLES, STRAWBERRIES AND SEMI-RIPENED CHEESE TOASTED WHOLEMEAL BREAD WITH FRESH GOAT CHEESE, ASPARAGUS AND DRIED TOMATOES BROWN RICE WITH PEAS AND PAN-FRIED VEGETABLES SKEWERS OF PEARS AND ORANGES WITH DARK CHOCOLATE APPLE AND WALNUTS CARROT AND ORANGE SMOOTHIE MACKEREL IN SEED AND DRIED FRUIT CRUST WITH SWEET POTATO SALAD THURSDAY FRIDAY SATURDAY SUNDAY BAKED CUTTLEFISH WITH VEGETABLES AND GRILLED POLENTA BROAD BEAN PIE WITH SEASONAL VEGETABLES The nutritional recommendations suggest including 125ml of milk and yoghurt in our diet once or twice a day, preferring low-fat products. As for other dairy products, the Mediterranean pyramid suggests including them 2-3 times a week, alternating them with other sources of protein and always checking the fat content. In fact, the portion referred to is 100 g for cheeses with up to 25% of fat content (up to 300 kcal/100 g) or 50 g for cheeses with more than 25% of fat (>300 kcal/100 g). SWEET WHOLEMEAL FOCACCIA WITH PLUMS PAN-COOKED RABBIT WITH BROCCOLI AND CAULIFLOWER, CITRUS FRUITS AND ROSEMARY POTATOES THE WIDE WORLD OF MILK AND ITS DERIVATIVES LET’S EAT WELL 49