Gluten-free, nut-free, no animal products, soya-free, raw: only apparently do these definitions imply renunciation. Through more than 60 recipes, divided between appetizers, starters, cre-ams and soups, carbo-hydrates, cereals and pseudo-coals, proteins and desserts, chef Emanu-ele Giorgione proposes his vision of "without" to demonstrate how a dish, in order to be tasty, appetising, stimulating and naturally nutritious, does not need ingredients that by choice or necessity some people cannot consume. Cooking for everyone today means taking these choices into account and creating dishes that do not replace but offer appetising ingredients and flavours. Wellness cooking is basically about cooking while remembering that we eat to obtain energy from food through a balanced intake of macro and micro nutrients. It's up to us to put all our will and expertise into making sure it's as satisfying to the taste and sight as classic cooking. For each recipe is included useful advice from nutritionist Valeria Brambilla, who has drawn attention to the properties of each food, its different uses and combinations.