At a time when nutrition is often reduced to calories, macronutrients and rigid rules, the concept of food intelligence offers a fresh perspective: not just what we eat, but how we experience our choices, how well we know ourselves and how willing we are to listen to our needs.
In the conversation between Dr Flavia Del Bono and Cesare De Stefano, author of the book Intelligenza Alimentare, a clear message emerges: genuine wellbeing comes from a balance between body, mind and emotions.
Sweets, bread, pasta and snacks developed to offer you a carbohydrate-free alternative.
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