Discovering Pomì

All about Pomì sustainability

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Legumes

Healthy eating

Legumes

The family to which legumes belong, named Fabaceae, once known only as Leguminosae, is very large (for example also licorice and mimosa belong to it), and the species ...

Food Trends 2017

Food Trends

Food Trends 2017

What culinary delights will we see in 2017? Each year brings new fashions and trends in the food business just like in every other sector, from design to ...

how-aid-digestion

How to

How to aid digestion

How many times have you heard someone say “I can digest anything”? Well, it’s an ability which can decrease as we get older, especially after the age of ...

Food supplements: how to choose them

How to

Food supplements: how to choose them

Are we sure that food supplements are always good for us? The correct answer is: it depends! Using supplements is good, or better, it works if it is "customized", ...

I Love Pizza more & more!

Pomì Stories

I Love Pizza more & more!

Famous and loved all over the world, pizza has an infinite number of variations, but one single origin. It is said the first pizza was made in Naples ...

Be… Grateful!

Food Trends

Be… Grateful!

The first days of the year good intentions pile up, one over the other! "I'll start a sport!". "I'll begin a diet!". "I'll eat more healthily!" "I'll be ...

Against excess fat

Healthy eating

Against excess fat

Being overweight or obese does not help being healthy. The higher the excess fat, the greater the risk of contracting diseases. How can it be that even if ...

Watching your Weight

Healthy eating

Watching your Weight

Stepping regularly on the scale is not a sign of vanity or an obsession, but a necessary act to stay healthy.  As a form of prevention it is ...

I Love Pizza

Pomì Stories

I Love Pizza

Pizza is the gastronomic flag of Italy, a hallmark of all things Italian, one of the favorite foods all round the world, with an infinite number of national ...

POMÌ announces partnership with Corcos

Corporate

POMÌ announces partnership with Gabriele Corcos

The NYT best-selling author, James Beard Award recipient and author of Extra Virgin show on the Cooking Channel, will walk us though the holiday season into spring 2017 ...

Against the cold

Healthy eating

Against the cold

Scarves and sweaters aren’t enough protection in winter: a little wisdom is also required when it comes to mealtimes and choosing the food we eat! Children and the ...

Beware of salt

Healthy eating

Beware of salt

If you exaggerate with salt, your pressure goes up! Sodium chloride, commonly known as kitchen salt, contains an essential element for our body: sodium. An excess or shortage ...

How to juggle the selection of health foods

How to

How to juggle the selection of health foods

Which foods are healthy? The question could sound trivial, and yet the answer is anything but given. This has been proven by a survey of Morning Consult conducted ...

Fasting: When and why it is good for you.

Food Trends

Fasting: When and why it is good for you

There are many discordant opinions on fasting, but new studies confirm that abstaining from food temporarily is very positive for our overall health. Several researchers at the University ...

Budwig Cream

How to

Budwig Cream

It is one of the favorite breakfasts for natural food lovers It is one of the favorite breakfasts for natural food lovers and promises a burst of energy ...

Against Wrinkles

Healthy eating

Against Wrinkles

Why do we get wrinkles? The appearance of wrinkles indicates progressive damage to the collagen and elastic fibers of the skin, encouraged by two factors: - endogenous (inside ...

The magic cabbage

Healthy eating

The magic cabbage

It might seem like a second-rate ingredient, and yet cabbage is present in all the world’s cuisines. In Europe, it is the main ingredient in German dishes, from ...

Fried green tomatoes

Pomì Stories

Fried green tomatoes

“Fried green tomatoes” is a 1991-film based on the book “Fried green tomatoes at the Whistle Stop Cafe” by Fannie Flagg. The film, directed by Jon Avnet, is ...