A per sonal appr oach t o sust ainabl e diet s

«To r t el l i di zucca ma nt o va ni»

Student: Gloria Passuello Module: Sustainable food systems and diets - EU Eramus+ project

Tabl e o f co nt ent s

1. Recipe and preparation steps

2. Ingredients origin and characteristics

3. Sustainability and health aspects

4. Improved dish and considerations

5. Lesson learned and bibliography

I ngr edient s (5 peo pl e) : tortelli dough: 5 eggs, 500g flour, 1 spoon oil filling: 1,5 kg pumpkin, 200g mustard, 200g amaretti, 1 egg, parmigiano, salt, nutmeg topping: melted butter and parmigiano

Fi l l ing : cook the pumpkin in the oven until soft mix together with mustard, amaretti, egg, nutmeg, salt and grated parmigiano

Dough : mix together flour, eggs and oil knead the dough fast with the hands until the texture is smooth and elastic

Assembl ing : roll out the dough until you get a very thin layer of pasta organize little pieces of filling on the pasta layer close the dough to form the tortelli shape and cut with knife

Finish : cook in boiling water until they come to the surface

Sust ainabi l i t y a nd hea l t h a spect s

Leftovers and waste material - pumpkin skin (700g) - dough (can be re-used) - flour and amaretti plastic packaging - eggs carton

Nutritional Values (for 100g)

Energy 445 kcal

Fat 12,2

Carbohydrates - Sugar

73,3 29

Protein 14,5

Salt 0,48

[VALORE]g

[VALORE]g

protein rat io

vegetable animal

𝟕𝟕𝟕𝟕.𝟓𝟓𝟓𝟓𝟓𝟓.𝟏𝟏 = 𝟏𝟏.𝟓𝟓%

Pot ent ial impr ovement s t owar ds enha nced sust a ina bil it y

I ng r edient s (5 peo pl e) :

• tortelli dough: same • filling: 500 g spinach, 250 g ricotta cheese • topping: tomato sauce, onions, mix of herbs, extra virgin olive oil, salt

Consider at ions r egar ding impr oved dish :

Seasonality no pumpkin

Adherence Mediterranean guidelines but ter and parmigiano cheese replaced with olive oil and ricot ta cheese No amaret t i and mustard less sugar content in the recipe Local/Regional food rate by eliminat ing mustard and amaret t i all ingredients could be sourced locally (considering other channels e.g. farmer markets, GAS…)

Lesson l ea r ned

Legislation is lagging behind when it comes to convey all information regarding ingredients’ origin on the package (e. g. in some products just the location of the processing factory is mentioned)

When opting for less processed ingredients more purchase channels are

available (source local/regional)

By susbstituiting few ingredients the nutritional value of the recipe can improve greatly

BIBLIOGRAPHY Colucci, C. (2011). Ricettario mantoan. Verona, Italy: Edizioni del Baldo. Chessa, E. (2010). Calcolare l’etichetta nutrizionale. Retrieved from: http://www.dietabit.it/alimentazione/etichetta-nutrizionale/calcolo/ Sarchio (2017). Sale marino integrale. Retrieved from: http://www.sarchio.com/prodottibio/sale-marino-integrale De Sanctis, D. (2015). Tortelli e zucca: un amore nato nel Rinascimento. Retrieved from: http://www.agrodolce.it/2015/09/09/tortelli-di-zucca-storia-e-origini/