Cinzia Cuneo

Cinzia Cuneo, founder of SOSCuisine.com, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!

Recent posts from Cinzia

pique nique picnic

The ABC’s of the Magical and Active Picnic

In the summer, everyone wants to enjoy the warm days and do lots of outdoor activities, especially with the ones you love. So let’s pack the tablecloth and picnic basket and gather together with family and friends. Here are some tips to help you prepare your meals safely, to avoid the hassle caused by food […]

microbiote microbiotia

World Digestive Health Day 2020: Spotlight on “Gut Microbiome”

May 29th is World Digestive Health Day. Held annually since 2004 by the World Gastroenterology Organization, this day is an opportunity to raise awareness and increase knowledge about the health of the digestive system. This year’s topic is “Gut Microbiome: A Global Perspective”. In fact, the results of research in recent years have demonstrated the fundamental […]

Seitan, an Excellent Meat-Alternative

Seitan is a plant food, made from wheat protein (gluten), invented, it seems, about a thousand years ago by Buddhist monks who wanted to follow a vegetarian diet, and which then spread throughout Asia. The term “seitan” is much more modern, as it was introduced by Georges Ohsawa (1893-1966), the founder of macrobiotic cuisine. In […]

jicama

Jicama, a Root Vegetable Well Worth Discovering

24 April, 2020 No Comments

Have you ever heard of jicama? It is a root vegetable native to Central America, and especially from Mexico, whose name is derived from the Aztec word xicamatl meaning “that which has taste”. It looks like a turnip or a round potato but a little bit flattened, like a top. Its flesh is juicy, crunchy […]

anis étoilé star anise

Discover Star Anise

Star anise, or Chinese badiane, is the fruit of the Chinese badianier, a plant of the magnoliaceae family. The fruit is a grouping of eight woody follicles, which form a very characteristic eight-pointed star, hence the name star anise. The fruits are picked green and then dried in the sun, where they take on a […]

Take the Time to Eat in 5 Easy Steps

17 February, 2020 No Comments

Sitting at the table and taking the time to eat is essential to increasing your health! It is important to stop your other activities, and to sit at the table for the meal, in order to fully enjoy the flavors and benefits of your food. In addition, it allows you to become more aware of […]

How to Make Homemade Ketogenic Bread

30 December, 2019 No Comments

For those who follow the ketogenic diet, one of the hardest things to give up is bread. No wonder then that the terms “ketogenic bread” or “keto bread” are among the most researched on the web. If you want to customize your own bread recipes, here are some tips.

How to Organize a Ketogenic Friendly Pantry and Fridge

10 December, 2019 No Comments

Someone who wants to follow a ketogenic diet knows that they must drastically reduce their consumption of carbohydrates and replace them with a different source of energy: fats.

Médecins francophones du Canada

2019 Annual Medical Conference organized by the Médecins francophones du Canada

4 November, 2019 No Comments

This week, we participated for the sixth year in a row at the annual medical conference organized by the Médecins francophones du Canada, of which we are very pleased to have been their nutrition partner since 2014.

slow food

Voyage to the Centre of Slow Food

28 October, 2019 No Comments

During our last trip to Italy, we had a very interesting meeting at the office of the founder and President of Slow Food, Carlo Petrini, at the headquarters of the University of Gastronomic Sciences (UNISG) of Pollenzo (Bra). Those who have been following us for years know that our collaborator Éloïse Vincent graduated with the […]

sauce soja dumpling soy sauce

How to Choose Your Soy Sauce

25 October, 2019 No Comments

A condiment originating from China, where it has been known for over 2000 years now, soy sauce was first introduced in Japan in the seventh century by Buddhist monks. It is traditionally made from a mixture of soybeans and wheat, to which yeast or mold is added, and then allowed to ferment until one achieves […]

speck

Speck, the Prosciutto from Tyrol

17 October, 2019 No Comments

Have you ever tasted “speck”, the smoked ham which is a typical delicacy from the South Tyrol region in the north-east of Italy, near the border with Austria?

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