The corn muscle on the table

Vegetarian, diabetic, obese, hypertensive, alergic people: the alternative to meat – without renouncing its taste-is here.
It is called “corn muscle” and it is the invention that an accountant from Calabria presented at Medisalus Expovalo at Diano, the first workshop of biologic agricolture set in the south of Italy, at Teggiano (Salerno).The chef, born at Isca, in the province of Catanzaro brought a new recipe to Medisalus: “the dish Charles of England” absolutely vegetable because based on “corn muscle” , that is to say an exclusive mixture of the precious Cappelli corn with pulses, spices and extra-vergine olive oil. It lacks saturated fats, it is hypochalorific and without cholesterol. Over all it is rigorously biologic ( with certification ), easy to prepare and to preserve long in suitable pots. The dish “ Charles of England “ was offered at Teggiano; it is extraordinarly muscled, with rind, skin and corn muscles. It was dedicated to Prince Charles because he particularly appreciate and promote biological colture.