Chef reveals delights of food in the raw
In today's modern world, people are becoming more conscious of healthy living and eating. As the saying goes, a good meal is after all not just a matter of filling the stomach.
Those who follow a healthy diet focus on how food is prepared and cooked, but they are also conscious of where and how the food is grown.
With health consciousness becoming a top priority, more people are paying attention to how one can preserve the ingredients' nutrition.
A number of foodies believe that cooking diminishes the nutritional value and life force of food, and that heating above a certain temperature destroys the enzymes that assist digestion.
They suggest that for better digestion and reducing the risk of heart disease, at least 75 per cent of food intake should be raw.
Food and outdoor dining play an important role for those who love coastal living. Demonstrating his skills with raw food is executive chef Gianni Caprioli of Isola restaurant. At the launch of Larvotto Ocean Splendour, Caprioli talked about how raw food preparation had become a trend in Hong Kong and was popular with chefs all over the world.
Born into a family of chefs in Italy, Caprioli received his formal training at a hotel school and started his career soon after. Having worked with the most renowned chefs in Italy, his talents were soon sought by top restaurant groups in the United States and Japan.
Caprioli says that many types of food in raw-food diets are simple to prepare, such as fruits, salads, meat and dairy. Other food may require considerable advanced planning. Some grains require sprouting or overnight soaking to become digestible. He also demonstrated some of his signature dishes to guests, who were later treated to fresh oysters from South Africa and the US.
