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A Maidda - The Strategy


To best guarantee the wholesomeness of our dishes, we essentially focus on two aspects that represent the cornerstones of our activity. The use of ancient grains with immediate and delayed beneficial effects, worked with procedures borrowed by traditions that undoubtedly amplify those advantages. We use specific flours that have different characteristics and preparation methods, suited to the peculiarity of individual foods. The respect of vegetable seasonality and their relative cooking methods represents yet another fundamental element to guarantee the highest standards of quality and healthiness.


Ancient grains


All the varieties of wheat cultivated before the selection of grains for industrial purposes starting from 1970's, are today defined as ancient grains. They have not been irradiated with gamma rays, they have not undergone genetic alterations in the laboratory and they are cultivated with traditional methods. Ancient grains have an extremely lower gluten content compared to modern grains, an aspect closely related to the onset of gluten sensitivity which is particularly widespread nowadays. They are not genetically modified so as to minimize the risk of certain autoimmune diseases. Thanks to these characteristics, ancient grains are considerably more digestible and healthier over time, making it possible to prevent gluten intolerance. Ancient wheat flours are rich in a wide variety of biologically active phytochemicals such as polyphenols, which perform important nutraceutical functions, including antitumor, anti-inflammatory, immunosuppressive, cardiovascular, antioxidant and antiviral activity.


Seasonal vegetables


Choosing a seasonal product is an advantage for our health because off-season products have all the disadvantages of a forced production.
Nature has prepared foods according to our seasonal needs. Oranges are rich in vitamin C which is useful for winter infections, as well as Cruciferae (cabbage, broccoli, turnip greens) are rich in micronutrients which are present only in winter in horticulture and help our immune system and support the body when exposed to low temperatures. On the contrary, summer foods are rich in water and minerals, as for example cucumbers, watermelon, tomatoes, zucchini which are useful for replenishing minerals we lose through skin perspiration.
Freezing and some cooking methods reduce the salubrious effectiveness of the polyphenols that constitute heterogeneous group of natural substances especially reknown for their beneficial action on health. Polyphenols are abundant in fresh vegetables, and cooking considerably reduces the polyphenol content of food. For this reason, we prefer to use steam cooking, avoiding high temperatures.
The adjustment of cooking temperature is also important to neutralize proteins having harmful effects on health, known as lectins, especially abundant in Solanaceae and cereals. Proper cooking is therefore strategic to maximize the beneficial polyphenolic content and to neutralize the harmful effect of lectins.