For lunch or dinner, or as part of long-lasting personalized wellness programs designed by Dr. Annamaria Acquaviva, who has been conducting studies related to longevity and cooking for years. His method structured in five pillars (nutrition, rest, exercise, inner harmony, and food and cosmetic supplementation) is a hymn to longevity tout court, the keystone to have a life that is not only long, but healthy and fulfilling. 

Being inspired by the proposal of these restaurants can be a starting point for practicing what has been called the “Longevity Diet”. The best known in Italy is that of Valter Longo, who for years has been dedicated to the study of the relationship between nutrition and life expectancy. In the book that tells the story, the specialist goes back to the roots of this diet, which finds its basis in the Mediterranean diet: complex carbohydrates, legumes, vegetables, fruit (but not too much), unsaturated fats (such as extra virgin olive oil and dried fruit) and fish (two or three times a week). Years of studies on genetics, nutrition, stem cells and longevity have served Dr. Longo to structure a diet that is both preventive and curative. And that it can help regenerate and rejuvenate our body, reducing the risk of cancer, cardiovascular and autoimmune diseases, diabetes and neurodegenerative diseases such as Alzheimer’s.