25 | APR 2019
22 MAR | 2014
Udinese, Udine, Italy
Udinese, the first Italian club to adopt a fully organic diet
Following the slow-food movement, the bianconeri squad search fresh products from the Friuli region with no additives or preservants.

he phenomenon of slow-food, now known worldwide, was not born in the region of Friuli, but in Piemonte . However, Udinese were the first Italian club to adopt an organic diet under the premise of using fresh products collected or processed nearby. Udinese nutritionist Fabris Sara admits that they don't only monitor what the squad eat while spending time together on their Arta Terme headquarters. The diet includes all meals of the week. So, from carbohydrates to proteins, to salts and minerals, everything is calculated. "We offer light meals that fulfill all the nutritional principles, based [...]

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[...] on the Mediterranean diet", Fabris explained to blog Goal Twins.
Every day, each Udinese player has three main meals and two light snacks. It begins with a continental breakfast, with carbohydrates and easily digestible protein, as they must train afterwards. Biological products are purchased daily in the area. This ensures maximum freshness and also the knowledge of how and where they were produced. We are what we eat, but in general, we don't know what we eat. A chicken breast with a tomato salad does not always produce the same effect. Obviously depends on where and how the ingredients were produced before finishing on your plate.
Since their first-team players come from all over the world, they naturally have different tastes. Each player usually consumes about 3,000 calories a day, but diets are customised. Fabris tries to point to diversity. The Friuli produces certain products that depend on the weather and time. The idea is to use them all in order to achieve a varied team's menu.

Udinese's cook, Daniel Egger (see video), ensures that the products they use do not have added sugar. The breakfast buffet includes toast, jams, yoghurt, squeezed juices and cereals. There are even cold cuts available, but always light easy to digest: the bresaola and prosciutto crudo produced in the area can be eaten with various local processed breads. Lunch includes options for primo and secondo piatto: whole wheat pasta with tuna or pomodoro, or risotto with vegetables, then chicken strips with vegetables or grilled orata fish. "The important thing is to analyse how the products can be cooked in a way that they remain as light as possible".
The restaurant inside the Friuli stadium also proposes the gastronomic experience of a Michelin star. Not only a good way of promoting the region's local produce, but also a way of favouring team spirit thanks to a smile and happy faces after every meal. [ Ø]