- info@dalilaroglieri.com
Scientific Marketing in nutrition
Healthcare and nutrition projects to support the company.
- Creation of web content
- Creation of scientific articles
- Creation of recipes and wellness menus
- Special projects (ebooks, lectures, congress attendance)
Wellness Menu
Creation of special recipes and wellness menus for catering and hospitality businesses
- Wellness Breakfast, Lunch or Dinner
- Specific diets
- Lactose-free menu
- Gluten-free menu
- Sports menu
School catering
Menu elaboration on the basis of LARN guidelines in order to obtain the validation of the ASL and the SIAN (Food Hygiene and Nutrition Service)
Professional restaurant cookbook
Editing of the restaurant recipe book. Each course in the menu is identified by: photo, ingredients, preparation, nutritional information, allergens, specific diet
Professional restaurant cookbook
Editing of the restaurant recipe book. Each course in the menu is identified by:
- photo
- ingredients
- preparation
- nutritional information
- allergens
- specific diet
Allergen book with nutritional information
Editing of the book of ingredients and allergens for each course on the menu
- Professional database in Calc Menu of all restaurant recipes
- Creation of a complete book of allergens (RE 1169/11 - Dec 2014)
- Training in Nutrition for the kitchen and dining room on food safety and allergens
- Use of Calcmenu professional catering software
Food and Taste Education Courses
Personalized courses dedicated to the development of food awareness and taste education for companies, associations and sports clubs.
Evenings and themed meetings on
- Food and Human Nutrition
- Sports Nutrition
- Cuisine of Wellness and Culinary Nutrition
- Sensory analysis
-Food safety
- Food culture
Workshops, Cooking Shows and themed events
- Events, tastings and themed meetings with the aim of promoting the positive side of eating well.
- Different and customizable locations and formats.
- Private and corporate gourmet dinners aimed to improving the awareness and knowledge in nutrition of the participants
