CULTURE AND TOURISM ON-LINE MAGAZINE
- FEBRUARY 2018 -
HOME - Puglia - Apulian Cooking - Honey A prodigious food
Apulian Cooking
MEDITERRANEAN DIET
Honey
A prodigious food
It has extraordinary nutritional, antibacterial, antibiotic and cosmetic properties.
In right amounts it is suitable for children, the elderly, the sick and people practicing sports.
by Novella Pranzo
SHARE Facebook Twitter

Carteddhrate (typical Apulian Christmas “sweets”) covered with honey. Photo by Dario Ersetti

Purceddhruzzi and carteddhrate

 

Makes about 1.5 kg of purceddhruzzi and carteddhrate:

 

- 1 Kg of all-purpose flour

- 150 cc of extra virgin olive oil

- about 150 cc of dry white wine

- 50 cc of alcohol or anisette liquor

- 60 g of sugar

- 1/2 teaspoon of ground cinnamon

- 1 small packet of baking powder

- juice and peel of 1 orange

- 1 lemon

- 1 mandarin

- salt

- about 200 g of frying oil

- honey

- grated plain chocolate

- pine nuts

- aniseed

 

 

Nutrition facts per 100 g of purceddhruzzi and carteddhrate:

 

- energy : Kcal 510

- protein: 9.7 g

- lipids: 22,7 g

- glucides: 70,5 g

- fibre: 2,3 g

 

Honey is the result of the industriousness of bees, a food with innumerable beneficial qualities and a precious ally of our health.

In the ages before Christ honey was defined as “nectar of the gods”. Its nutritional, antibacterial, and antibiotic properties were already known and it was used both for healing purposes and in cosmetics.

The consumption of honey is beneficial for the respiratory tract, muscles, heart, liver, kidneys and digestive tract, blood and bones. In particular, honey soothes coughs healing congestion in the upper respiratory tract and it also has an excellent anti-inflammatory effect on the throat. It regulates cardiac activity, increases diuresis, protects and detoxifies the liver and increases the levels of calcium and magnesium in the bones.

A very important nourishment for those who practice sport especially at high levels. In this case honey is recommended before, during and after physical effort. It increases physical resistance and favors a rapid recovery of energy that has been used.

Honey promotes growth and muscle development and is, therefore, particularly indicated in a child’s diet. Moreover, it promotes the fixation of minerals in the body, above all calcium in the bones. For this reason mothers should use honey as the only sugar in the diet of their children.

Excellent for children, honey is essential for the elderly since, thanks to its high caloric and nutritive power, it is energy-giving and is also highly digestible and easy to assimilate.

Therefore, honey is a food suitable for everyone: children, the elderly, the sick and people practicing sports, except for those who suffer from diabetes and those who must follow a low caloric diet with a low content of sugars.

It should also be remembered that in order to benefit from the extraordinary properties of honey one should not consume it occasionally; in the right amount – not more than 30 g – it should be part of our daily diet.

Finally, we should not forget, its many qualities in cosmetic and therapeutic use. Honey is used in many face and body packs and creams because of its capacity to regenerate tissues and promote the healing of burns and lacerations, thanks to its content of flavonoids, which have an antioxidant power.

In conclusion, because of its extraordinary soothing, protective and regenerating properties as an effective anti-ager of the skin, honey was already used by Cleopatra. Who could have been a better testimonial?

Related articles
Apulian Cooking   Purceddhruzzi and carteddhrate to sweeten your Christmas
More articles
Apulian Cooking   Flour gnocchi with scrum Apulian Cooking   The scapece of Gallipoli Apulian Cooking   Cupeta An irresistibile delicacy Apulian Cooking   Simulata with mussels Apulian Cooking   Sardine fishballs Apulian Cooking   “Fruttone”, the other face of the pasticciotto Apulian Cooking   Potato and zucchini soup Apulian Cooking   Oven-baked pasta with eggplant and tomatoes Apulian Cooking   Filled wafers Apulian Cooking   Cuttlefish with artichokes and potatoes Apulian Cooking   Pisieddhri a cecamariti (Peas cecamariti-style) or Pisieddhri cu li muersi (Peas with fried bread) Apulian Cooking   Fish soup - Taranto style MEDITERRANEAN DIET   Fish A precious part of healthy eating Apulian Cooking   Puccia, pizzi and other delicacies Apulian Cooking   Troccoli with octopus sauce MEDITERRANEAN DIET   Octopus Few calories, good proteins Apulian Cooking   Cherry pistofatru MEDITERRANEAN DIET   Cherries, a miracle of goodness Apulian Cooking   Apostles’ fingers MEDITERRANEAN DIET   Ricotta Tasty, nutritious and light Apulian Cooking   Soup of cicerchie “alla pizzaiola” MEDITERRANEAN DIET   Cicerchia In pursuit of old-time flavors Apulian Cooking   Marzipan fruit Apulian Cooking   Troccoli with walnut sauce MEDITERRANEAN DIET   Walnuts Topping up on antioxidants Apulian Cooking   Spaghetti with clams and samphire MEDITERRANEAN DIET   Clams Low in calories, high in vitamins and minerals Apulian Cooking   Lecce’s “rustico” Apulian Cooking   Pot of spring vegetables MEDITERRANEAN DIET   Potatoes Apulian Cooking   Scarcella …one of the Easter delicacies MEDITERRANEAN DIET   Eggs, an extraordinary food Apulian Cooking   Marzotica …a taste of spring MEDITERRANEAN DIET   Marzotica ricotta For a calcium hit Apulian Cooking   Maritati with fresh breadcrumbs MEDITERRANEAN DIET   Anchovies A “poor fish” rich in goodness Apulian Cooking   Lentils with lampascioni (grape hyacinths bulbs) MEDITERRANEAN DIET   Lampascioni (Grape hyacinth bulbs) The viagra of the Ancients Apulian Cooking   Cakes An alternative to panettone and purceddhruzzi Apulian Cooking   Pasta with black chick peas from the Foggia Murge Apulian Cooking   “Olive leaves” Pasta with olives MEDITERRANEAN DIET   Olives, good and healthy Apulian Cooking   Green peppers with mussels MEDITERRANEAN DIET   Garlic A natural antibiotic Apulian Cooking   Spumone MEDITERRANEAN DIET   Everything you need to know about ice-cream Apulian Cooking   Apulian calzone Apulian Cooking   Foglie mischiate (mixed leaves) MEDITERRANEAN DIET   Wild herbs, precious for health Apulian Cooking   Baccalà with spunzali MEDITERRANEAN DIET   Onions, a concentration of beneficial properties Apulian Cooking   Artichoke parmigiana MEDITERRANEAN DIET   Artichokes …so tasty and precious for our health Apulian Cooking   Apulian focaccia MEDITERRANEAN DIET   Eulogy to carbohydrates Apulian Cooking   Red mullet with tomatoes MEDITERRANEAN DIET   Fish Protein of high biological quality Apulian Cooking   Poor Man’s style zucchini MEDITERRANEAN DIET   Zucchini An ideal summer food for the table Apulian Cooking   Stuffed pepper rolls MEDITERRANEAN DIET   Peppers Super-concentrated
with vitamin C
Apulian Cooking   Pea soup MEDITERRANEAN DIET   Fresh peas Lots of vitamins and the taste of Spring Apulian Cooking   Almond paste Easter lambs MEDITERRANEAN DIET   Almonds So good …and precious for health and beauty Apulian Cooking   St. Joseph’s zeppole MEDITERRANEAN DIET   Sweets How to stay in shape without feeling deprived Apulian Cooking   Tubettini pasta with mussels MEDITERRANEAN DIET   Mussels 
For a full serving of minerals
 Apulian Cooking   Ciceri e tria (pasta and chickpeas) MEDITERRANEAN DIET   Chickpeas Precious for good health and very tasty too Apulian Cooking   Pittule MEDITERRANEAN DIET   Extra virgin olive oil elixir of health and beauty Apulian Cooking   Leccese Quince MEDITERRANEAN DIET   The innumerable qualities of quince Apulian Cooking   Lecce’s eggplant parmigiana MEDITERRANEAN DIET   Eggplant, depurative and very tasty Apulian Cooking   Burnt grain MEDITERRANEAN DIET   The tomato king of good health and beauty Apulian Cooking   Pasticciotto, a delight from Salento MEDITERRANEAN DIET   Pasticciotto Apulian Cooking   Purée of fresh fava beans with chicory from Galatina MEDITERRANEAN DIET   Fresh fava beans Chock full of energy and beauty Apulian Cooking   Orecchiette with broccoli rabe MEDITERRANEAN DIET   What makes them good for you…