Salty snacks, one leads to another

In addition to bread, over the centuries the creativity of housewives and bakers has meant that today we have many jewels of taste and delicacies from all over the country. Think of grissini or gherssin , or "small bread" in Piedmontese, crispy and light bread sticks, the taralli of Puglia, created in times of famine, mixing the ingredients that were at home to feed their loved ones, or the ferratelle of Abruzzo, with the typical wafer shape like the famous waffles, of Roman origin and later prepared exclusively for noble families. The iron for cooking the ferratelle, called ferre , was inlaid with the family crest and was brought as a dowry by the bride.

The word snack is of Dutch origin, meaning "bite" or "morsel". It was introduced into English in the 19th century, and referred to a small meal eaten between main meals. Over time, the term acquired the broader meaning of "food eaten at one time". Today, it is used to describe a wide range of foods, often eaten as snacks or as an accompaniment to main meals, practical and quick to consume calories and nutrients, and satisfy a little hunger between meals in a balanced diet.

So whatever your dietary needs, you choose your favorite snack!

The important thing is to always read the ingredients on the label and their origin . But above all, pay attention to the amount of salt . The World Health Organization (WHO) recommends consuming no more than 5 grams of salt per day, equal to about 2 grams of sodium. This limit was established on the basis of studies that have shown that excessive salt consumption can increase the risk of cardiovascular disease, stroke, kidney failure and osteoporosis. In Italy, it is estimated that the average salt consumption is about 9-12 grams per day, therefore well above the limit recommended by the WHO. This excess is mainly due to the consumption of processed foods, increasingly present on our tables.