Every day, we sat down around our dinner table and it was a celebration, dry nuts at the end of everyday lunch meal and a nap afterwards was the culmination of a blessed day.
Based on these principles of the Mediterranean diet that in 2010 I founded a Private Chef and Hospitality company in New York City which is today called Alloro New York Private Dining where, with my team, we bring an authentic Italian culinary experience right inside our client’s home in New York and the Tri-state area.
This approach mirrors my mission as a personal chef to share my treasured heritage of Puglia and Italy as whole, so the long-forgotten, centuries-old recipes of Southern Italy become once in a lifetime dining experience.
As an Italian private chef working in New York City, nutrition aspects are often key points when designing menus for my guests.
The Mediterranean diet is a way of living and eating which is based on the traditional cuisine of countries bordering the Mediterranean Sea, such as Italy, Greece, and Spain.
Rich in fruits, vegetables, legumes, nuts, whole grains, fish, and olive oil. It also includes moderate amounts of dairy, poultry, and eggs, and small amounts of red meat.
The Mediterranean diet is not just about what you eat, but also about how you eat and when you eat. It encourages people to enjoy their food and eat slowly, as well as to share meals with family and friends at the dinner table. This style of eating and living has been associated with a lower risk of heart disease, cancer, and other chronic diseases.
As a private chef in NYC, I have the opportunity to introduce my guests to the benefits of the Mediterranean diet. By incorporating Mediterranean ingredients and flavors into my dishes, I can help my guests to enjoy delicious, healthy meals that support their overall health and well-being.
Whether I am preparing a family-style dinner, a dinner for a special occasion or a romantic meal for two, the Mediterranean diet can provide a delicious and healthy foundation for your menu.
In addition, I can craft and develop a variety of recipes to accommodate personal nutrition chef in New York food orientations and preferences for everyday home meals.