To Feel Good, Add a CAPER to Your Table
Unfortunately, Covid-19 infections are increasing again, but Pantelleria is fortunate to continue to remain a happy island even from this point of view. There are many factors that contribute to determining zero infections: first of all, the low population density, combined with the possibility of truly living a holiday away from everything and everyone; secondly, preventive measures to limit or avoid cases; finally, last but interestingly, the theory that rewards Pantescan nutrition, in which capers play a fundamental role. And it is precisely from these pearls of goodness that one of the explanations for why there are no cases of Covid-19 in Pantelleria comes from.
The nutritional properties of Pantelleria's capers
Pantelleria is known for its large production of capers, particularly good and tasty. Small and flavorful, they are rich in quercetin: a study conducted by an international team, published in the scientific journal International Journal of Biological Macromolecules, has shown how this naturally occurring compound is effective against Covid-19 because it interferes with virus replication.
Quercetin is present in large quantities in red onions, radicchio, and capers, precisely all vegetables used in many recipes and that become precious allies at the table to ensure health and well-being.
A healthy diet can help prevent Covid-19
Capers are the main ingredient in some traditional Pantescan recipes, simple but delicious. Let's see some examples.
Capers pesto, also called ammogghiu, is a dressing with a fresh but intense flavor; it can be used both to season pasta, to create tasty bruschetta, or to flavor meat and fish. It is a simple recipe to make and in which the ingredients tell the scents and flavors of Mediterranean cuisine, made of poor raw materials but which give rise to dishes rich in taste and personality. Pantescan pesto ingredients for 4 people:
- 600g of ripe red tomatoes;
- 2 heaping tablespoons of capers;
- 2 garlic cloves;
- a handful of oregano;
- 1 bunch of basil;
- Chili pepper to taste;
- Olive oil to taste;
- Salt to taste.
- 400 g of potatoes;
- 300 g of cherry tomatoes;
- 60 g of pitted green olives;
- 40 g of capers;
- A handful of oregano;
- Some basil leaves;
- Extra-virgin olive oil to taste;
- Salt and pepper to taste.