Beautiful to look at, good to eat, nutritionally balanced: the new dishes on the DaRò Wellness Cuisine menu, created in collaboration with Oliolà, have conquered and convinced the participants in the tasting event of 23 May: to present the recipes in preview by Dr. ssa and Nutritionist Dalila Roglieri, creator and curator of the project.

The basic idea, that is to propose a new way of living the restaurant by preferring a simple, good and balanced nutrition even outside the home, intrigued the participants of the event who were able to taste, deepen and request information on the nutritional values ​​of the recipes proposed by Dr. Roglieri.

The DaRò proposal was received with absolute interest and maximum participation by the Oliolà staff. Why give up the pleasure and the desire to have a dinner in your favorite restaurant when you want to stay in shape or are following a food plan to get back in shape? The Wellness Cuisine project offers the partner restaurant the opportunity to offer its customers an alternative menu, or to be integrated, with the existing proposal, providing a variety of recipes in line with a low-calorie and balanced food choice, without losing sight of the taste and the goodness of traditional Mediterranean dishes.


"Eating is a necessity, eating intelligently is an art - explains Dr. Roglieri - eating DaRò dishes feels good, light and satisfied without sacrificing taste" The secret? The choice of selected ingredients, prepared with innovative cooking techniques and balanced options designed ad hoc and customized for the needs of the restaurant and its customers. Among the recipes presented the Sea Bass Tartar, Feta and Wild Rice - rich in Omega 3 and carbohydrates slow-release complexes - and the delicious Fresh Spring Bruschetta topped with IGP Valtellina Bresaola, Spinach Salad and Sweet and Sour Ginger, Ricotta Foam, Passion Fruit and Limonolio Frantoio di Molfetta, an ideal choice for those who do not give up taste while being careful to the line.

The new DaRò menu poses the challenge of debunking the myth that the well-being linked to food must deprive itself of the flavors of Mediterranean cuisine and, judging by the success of the recipes, it seems to succeed.