Chiara Manzi on TV

TG2 stories comes into my Libra Restaurant in Bologna to tell how we prepare longevity dishes and ship them all over Europe. I tell my story and project and the years of study through which I discovered how to reformulate the most delicious dishes to make them elixirs of longevity.

Is synthetic meat good for our health and the health of the planet? I spoke about this on TG4 live from Tokyo, explaining the evidence that emerged during the Congress: the nutritional values of real meat are not limited to the protein content, vitamins and minerals are key molecules for our well-being, rich in a unique synthetic taste.

Federica Panicucci is delighted tasting Goduria, our Antiaging hazelnut and cocoa spread. She agrees with me: instead of changing the way we eat, let’s change the way we cook: scientifically proven doses, pairings and cooking methods.

Cucina Evolution’s most famous recipe is revealed as we enter the kitchen of Ristorante Libra. With Luca Cesari, gastronomic historian, we recount the evolution of Carbonara over time until we arrive at the Antiaging version, faithful to the most typical ingredients: yolk, guanciale and pecorino cheese.

Is slimming down without giving up taste really possible? I explain to Simona Branchetti how to lose weight with a smile, without renouncing to the tastiest dishes. Because diets made of deprivation work as long as you resist, but only 1 in 1000 is successful.

How many eating disorders are caused by diets? Now we can eat healthy without giving up the foods we love most, helping us to have a good relationship with food without guilt and doing good for our health and beauty.

I shed light on the most unknown poison: acrylamide, a dangerous process contaminant formed in the cooking of potatoes, cereals and coffee. I explain how to cook potatoes and cereals without forming acrylamide, and in the kitchen of Libra Restaurant we make an acrylamide-free fried food together.

Ready for the swimsuit season? On Studio Aperto I tell the golden rules for slimming down, combining tastiness, tradition and wellness. I explain the 7 pillars to make Antiaging the most delicious dishes. No good or bad ingredients exist! Let’s learn how to dose, match and cook them in a way that’s good for our health.

Silvia Toffanin tastes the first Antiaging Cornetto live and, incredulous, she licks her fingers! I tell her how with the Scientific Method Cucina Evolution is possible to eat traditional dishes, sweet and savory, to stay fit.

Hosted by Bruno Vespa, I open the eyes of the most sceptical, debunking the false myths of diets. I explain the difference between dietetic and Antiaging, specifying the properties of longevity foods. One example: how to fry in an healthy way.

Barbara D’Urso asks me for a scientific opinion about who spread fad diets without scientific basis. I explain that it’s better to loose weight, one should not endanger one’s health with drastic, protein-rich and unbalanced diets. Better to lose weight in health and with taste, with Scientific Method.

My collaboration with TG4 lasted 3 years, with hundreds of guest appearances when Dr.Mario Giordano was the director. Here I talk about the foods able to clean the arteries and give tips on how to make stew meat, savory muffins but also apple fritters together with the very nice Wilma de Angelis.

We talk about anti-inflammation foods: how to cook broccoli and tomato. How to make tasty and healthy Pesto.

I am glad to publish here my first television outing, it was December 31, 2008 when the 8 p.m. TG1 took an interest in my work, just beginning. Look how awkward I was in front of the camera!