Pizza That is Good for You and Helps Cancer Research: Pizza Pascalina
Pizza is often considered junk food, especially outside of Italy, where it’s made using a high amount of refined carbohydrates and fats, while being scarce in vegetables and fiber, and often associated with other unhealthy foods and the consumption of sugary drinks.
However, pizza, a typical dish of the much-praised Mediterranean diet, can be quite healthy, if made using the typical ingredients for Neapolitan pizza, and consumed as one complete meal.
The Naples-based National Cancer Institute Fondazione G. Pascale has devised a pizza that is meant to promote awareness of the importance of a healthy diet to combat illnesses that are typical of developed countries, such as cardiovascular diseases and cancer.
It’s called Pizza Pascalina, and it’s made with:
– Type 1 wheat flour (unrefined, rich in fiber)
– Friarielli (turnip tops) from Campania (the southern Italian region where Naples is located), or other type of broccoli
– San Marzano or Corbara tomatoes
– Extra virgin olive oil from Cilento (area of Campania)
– Black olives from Campania
– Garlic and hot pepper
– Mother yeast or brewer’s yeast (as per Neapolitan pizza recipe)
(Cook at 450 degrees for 60 seconds in a wooden oven)
Numerous studies have shown that an incorrect diet may contribute to the onset of several types of cancer. On the other hand, a diet rich in fiber, legumes, vegetables, whole grains, fruit, almonds and walnuts, with low glycemic index, and a limited use of animal products, has a protective function, especially when associated with regular physical activity.
All the ingredients contained in the pizza Pascalina have anti-oxidant and anti-tumoral properties. Tomatoes for example are rich in carotenoids called lycopenes which have antioxidant properties. Broccoli have anticancer properties; extra virgin olive oil and whole grains have been shown to protect against the risk of developing tumors. Pizza Pascalina contains 15 grams of fiber, and is rich in mono- and poly-unsaturated fats.
Therefore, says the Pascale Institute, pizza Pascalina can be consumed as a main meal twice a week.
The combination of ingredients makes it a delicious pizza too, with a good match between broccoli and tomatoes, a pleasant crunch provided by nuts, and a pungent taste thanks to garlic and red pepper.
What’s even better is that for every Pascalina you order, 1 euro will be allocated to cancer research.