Nutritionist Dr. Andrea Del Seppia

Clinical and sports nutrition - Cesena, Forlì, Ravenna and Rimini

  • Home
  • About me
    • Curriculum Vitae
    • Presentation
  • Services
    • Nutrition and pathologies
    • Sports nutrition
    • Nutrition for mild and severe obesity
    • Nutrition and bariatric therapy
    • Nutrition in pregnancy
    • Pediatric nutrition
    • Nutrition for vegetarians and vegans
    • Body composition analysis
    • Lactose intolerance test (Breath test)
    • SIBO intestinal dysbiosis test (Breath test)
  • Photos and press review
    • Conferences on nutrition, articles and interviews
    • Obesity and nutrition: before and after
    • Nutrition in sports: working with champions
    • Thanks and achievements in sports
      • Matteo Signani
      • Orlando Fiordigiglio
      • Manuel Biagiotti
      • Michela Socci
      • Alessandro Onofri
      • Nicola Severi
    • Nutritionist Andrea Del Seppia and Cesena Calcio
    • Nutritionist Andrea Del Seppia and Perugia Calcio
  • News and events
  • Blog
    • Nutrition and wellness
    • Nutrition in pregnancy
    • Nutrition and sport
  • Contacts
You are here: Home / Archives for food properties

Nutritional guidelines for the first months of pregnancy

Le linee guida nutrizionali per i primi mesi di gravidanza

What are the precautions to follow and which foods to choose for the health of the child and the mother?

Misura's interview with Dr. Andrea Del Seppia

Let's talk about the topic with our nutritionist, Dr. Andrea Del Seppia.

Dr. Del Seppia, every stage of pregnancy has different nutritional needs and the diet, with the right intake of nutrients and calories, plays a fundamental role in order to pass a pregnancy safely. What are the precautions to use?

During the first months we recommend a varied diet, of five meals a day, which includes the intake of complex carbohydrates, such as whole grains, indigestible vegetable fibers, which promote weight and blood sugar control (especially in cases of gestational diabetes ), fruits and vegetables, foods with high biological value proteins, monounsaturated fatty acids, and low in saturated fatty acids.

These are the starting points for a correct diet during pregnancy that will then have to be adapted to each single mother in the various phases of this life path, without forgetting the supplements of important micronutrients, such as folic acid, iron and calcium. We also remind you to maintain a constant daily intake of at least 1 and a half liters of water which, in addition to hydrating, is important for the formation of amniotic fluid.

Instead, what foods should be avoided?

During this time, it is important to choose low-calorie foods, with few simple sugars, saturated fats and salt. The latter, for example, can be replaced by herbs, spices, lemon juice or even apple and vinegar, thus reducing the risks of high blood pressure and therefore of gestosis.

It is also important to avoid the consumption of alcohol and spirits that have proved to be harmful to the child's mental development and to take nervine drinks such as coffee, tea and chocolate with caution, preferring decaffeinated and detained drinks.

It would also be better to avoid unpasteurized milks, soft cheeses or semi-soft cheeses with crust or mold (such as brie or gorgonzola) and pates. Attention also to smoked fish, to be consumed immediately after opening, and to reduce fish such as a sword, shark and tuna to weekly, in order to avoid the accumulation of possible pollutants (for example, methylmercury).

Le linee guida nutrizionali per i primi mesi di gravidanza

What are the recommendations and tips to follow in the kitchen?

It is advisable to cook the food well, avoiding eating raw or undercooked foods (such as eggs, sushi or carpaccio), always heat the leftovers evenly before taking them, and, when you are away from home, if you are not sure of the hygiene, always order well-cooked dishes. Always eat fresh fruits and vegetables, washing them well before consuming, for example with water and bicarbonate or a solution of sodium hypochlorite, a broad-spectrum anti-microbial agent.

The recommended cooking techniques are boiling, steaming, grilling or grilling and baking. When preparing food it is important to always wash your hands well before and after handling the food (for example the eggshell), being careful to clean all surfaces and tools used and, when possible, avoid using the same tools for preparing different dishes. Respect the expiration dates and the storage instructions on the labels and, if in the meantime, different activities are carried out (for example cleaning the house or gardening), always use gloves.

What would you recommend eating in cases where you suffer from nausea?

To reduce problems such as nausea, vomiting or gastroesophageal reflux it is necessary to eliminate fatty foods that can slow down digestion, make healthy snacks, avoid eating late and / or shortly before going to sleep. In general, it is advisable to reduce the intake of liquids during the meal in the event of episodes of persistent nausea and to opt for a solid or semi-solid diet, made of dry and crunchy foods such as crackers, toasted bread, rusks and cornflakes, which can help reduce the feeling of nausea. Furthermore, ginger has proved to be an excellent ally to counteract this problem that affects more than half of pregnant women, especially during the first three months.

A rule not to be forgotten in order to control weight and blood sugar during this period (also favoring bowel regularity), is to keep in constant movement by constantly practicing a gentle exercise.

Read the article on Misura® website

Read the article on Misura® Facebook official page

Link to Dr. Andrea Del Seppia page on the official Misura® website

Misura® is a registered trademark of Colussi S.p.A. The material reported in this article is the property of Colussi, who authorized its publication.

Filed Under: Nutrition in pregnancy Tagged With: child well-being, food properties, mother, pregnancy

All the properties and benefits of turmeric

All the properties and benefits of turmeric

Turmeric, golden spice with oriental charm is ideal to enrich our dishes, both for its color and nutritional characteristics.

Misura's interview with Dr. Andrea Del Seppia

Let's talk about the topic with our nutritionist, Dr. Andrea Del Seppia.

Dr. Del Seppia, what are the origins of this spice?

Turmeric is a herbaceous plant with purple flowers that can reach one meter in height. Its scientific name is Curcuma longa and belongs to the same family as ginger. It is native to south-east Asia and is known in the West because its golden-colored spice is obtained from its rhizome (a particularly swollen root): precisely because of its intense pigmentation it is also called "saffron of indies".

Turmeric spice has long been used in the tradition of Asian countries and as an ingredient - in India it is mixed with other spices in the mixture of "masala" curry - and as a natural remedy; more recently it has also appeared on the western gastronomic and herbalist scene.

 

What are its nutritional properties?

The first benefit deriving from its habitual use is indirect: flavoring our dishes with turmeric reduces the daily intake of salt. Considering that in the western diet there is an excessive amount of sodium (abundant in salty foods), it is desirable to decrease the amount of salt we add to our dishes and instead use spices and aromatic herbs. Moreover, given that even in the food sector the eye also wants its part, a beautiful colored plate satisfies us more than one with a less exciting aspect, and not only visually!

The supply of turmeric in the daily diet has no influence on the daily energy intake: like all spices, being used in modest quantities, it has a low calorie content (calories are the unit of energy that a food It provides us). However, it has other nutritional properties that do not depend on the calorie content but on other factors such as its strong taste and its content in molecules that are beneficial to our body. It is curious to remember that curcumin (the active substance extracted from the rhizome of the plant), thanks to its intense yellow color, is used as a food coloring of natural origin and its presence is indicated on the label with the initials E100.

Can you describe the health benefits of consuming turmeric?

The health properties of this spice are mainly related to curcumin, a polyphenol that acts as an antioxidant as well as a natural anti-inflammatory.
This phytochemical compound has indeed been shown to reduce oxidative stress and protect us from free radicals (reactive substances that tend to damage our cells). The anti-inflammatory effect is due to the fact that the active ingredient of turmeric blocks some of the systems used by the body's cells to transmit inflammation. Therefore, the consumption of curcumin can be a good support to soothe, at least in part, the consequences of inflammatory processes.

Curcumin has also been studied for its antimicrobial potential, for its effects on metabolism and cholesterol levels.

This phytochemical compound could also be of help to athletes to attenuate, in some respects, muscle tenderness following an intense performance. Although a causal link has not yet been established [EFSA, 2017], curcumin appears to help maintain good joint function. Research has also shown the potential of this substance to help maintain skin health [Vaughn, 2016]. Finally, its antioxidant and anticancer capabilities have been investigated in some laboratory studies with promising results, but to date we do not have reliable and unequivocal data for this prevention or treatment activity on people.

All the properties and benefits of curcuma

How do you recommend using this spice in the kitchen?

The first advice for the use of turmeric is to always combine it with a small amount of black pepper that increases the bioavailability of curcumin. This powdered spice is excellent for flavoring vegetables: from very fast preparations, such as zucchini sautéed in pan, up to tasty ratatouille of summer vegetables (baked, too!), With which to season a healthy first course based on barley or spelled, ideal also for those who follow a vegan diet.

Turmeric is also strategic to give color to baked potatoes and is delicious with chickpeas and other legumes.

The fresh rhizome can be added to the centrifuged, with the care to grate it using gloves because of its intense pigmentation. The powder can be added to the dough for homemade bread, or, in the curry mixture, it allows us to prepare ethnic dishes, such as the very popular curry chicken.

Finally, we can use turmeric to prepare the traditional golden milk, the so-called "golden milk" of the Ayurvedic tradition: it is a preparation with antioxidant characteristics that is made starting from a creamy teaspoon of turmeric paste added to cow's milk or of vegetable origin with a little honey.

It is an interesting alternative to change the taste and color of your breakfast.

Read the article on Misura® website

Read the article on Misura® Facebook official page

Link to Dr. Andrea Del Seppia page on the official Misura® website

Misura® is a registered trademark of Colussi S.p.A. The material reported in this article is the property of Colussi, who authorized its publication.

Filed Under: Nutrition and wellness Tagged With: food properties, nutrition

Carbohydrates, simple sugars and added sugars: between necessities and alternative desserts …

Carbohydrates, simple sugars and added sugars: between necessities and alternative desserts ...

Sugar is an important source of energy quickly available, but it has to be managed in a conscious way.

Misura's interview with Dr. Andrea Del Seppia

Let's talk about the topic with our nutritionist, Dr. Andrea Del Seppia.

First of all, what do we talk about when we discuss the topic "carbohydrates: simple sugars and added sugars"?

Carbohydrates are a class of nutrients that are the basis of a healthy and balanced diet and include both complex and simple ones. The guidelines for the Italian population suggest maintaining an overall contribution of between 45% and 60% of total daily energy revenues (SINU, 2014). The energy coming from simple sugars, those carbohydrates that are rapidly available but little satiating, should not constitute more than 15% of the total energy intake. For the maintenance of a good state of health, the indication is therefore to prefer "starchy food sources with a low glycemic index", ie whole grains (such as spelled and barley), products derived from wholemeal flour and legumes such as lentils, chickpeas and beans.

What do these last foods have in common and how do they differ from the sources of simple sugars?

They all share a high fiber content that allows them to lower the glycemic index, guaranteeing a slower absorption and, therefore, a more lasting satiety. On the contrary, simple sugars, although useful in case of need for an immediate energy supply, are not needed in large quantities for our diet.

Excessive consumption of confectionery products and sugary drinks can lead to an excess of kcal compared to our needs: just think that some cans contain up to 35-40g of simple sugars.

In the context of a balanced diet and to guarantee an ideal body weight in the long term it is necessary to keep the supply of rapidly absorbed sugars controlled: a portion of them will be introduced automatically with the consumption of beneficial foods such as 2 or 3 portions of daily fruits and, for those who consume them, dairy products like milk or yogurt. Not being able to reduce this sugar quota because these food sources include other fundamental nutrients that we cannot give up, we must pay attention to the added sugars, that is those contained in confectionery of various kinds and in sugary drinks.

What strategies can we use to reduce the daily intake of simple sugars?

In practice, there are some tricks that can be very useful. First of all, you can limit the sugars that come from drinks like soft drinks (cola-type sweetened soft drinks, etc.) and sugary spirits (cocktails based on fruit syrups, liqueurs, etc.). For the consumers of centrifuged and extracts, make sure that per person there is indicatively a quantity of fruit corresponding to 150g (about 1 portion, even mixed fruit) and the rest of the drink is made up of vegetables. In the case of juices and fruit juices, both homemade and commercial, it is better that they contain only the sugars naturally present in the fruit and that they are consumed in the quantity of a single glass (about 150-200ml). Speaking of drinks, we must also consider the sugar we add to herbal teas, coffee and tea, especially if we consume more cups a day.

The best advice is to make your taste buds unaccustomed to an excessively sweet taste: just a few weeks in which the table sugar added to the coffee is gradually reduced to be able to appreciate it bitter or with just a hint of sugar.

And when we talk about desserts?

In the preparation of homemade desserts, unless the sugar is an ingredient that guarantees the stability of the food over time (it is the case of syrups, jams and some creams), you can simply reduce the quantity provided in the original recipe. To make our confectionery preparations pleasant and fragrant by limiting the use of sugars and without using sweeteners of any kind, we can also use various spices: first of all cinnamon, vanilla and bitter cocoa. Also cardamom, saffron and tonka bean are perfect to give our recipes refined and exotic aromas.

Carbohydrates, simple sugars and added sugars: between necessities and alternative desserts ...

How to shop?

At the supermarket it is necessary to get used to carefully read the labels of packaged foods, not only those of the ingredients, but also the nutritional tables referring to a single portion of the product we are about to buy. We will find indicated the carbohydrates item "of which sugars": considering that the sugars contained in a single portion of fruit are about 15g, it is good to stay below this quantity (even better if the sugar level is further lower) and choose , where possible, wholemeal products or those without added sugar. This indication will guide us in choosing snacks and fresh products such as yogurt, in which, often and unfortunately, we find more than 4 teaspoons of sugar (over 20g!): In this case, it is better to choose white, without added sugar (then containing only those 4-5g of sugar naturally present in the milk) and add a small portion of fresh diced fruit or dehydrated fruit with cocoa or cinnamon.

Read the article on Misura® website

Read the article on Misura® Facebook official page

Link to Dr. Andrea Del Seppia page on the official Misura® website

Misura® is a registered trademark of Colussi S.p.A. The material reported in this article is the property of Colussi, who authorized its publication.

Filed Under: Nutrition and wellness Tagged With: food properties, nutrition

Precious minerals for our diet

Nutrition: phosphorus, copper, magnesium, potassium and manganese

Phosphorus, copper, magnesium, potassium and manganese; not only macronutrients, but also micronutrients: minerals needed in limited quantities, but essential for the proper functioning of our body.

Misura's interview with Dr. Andrea Del Seppia

Let's talk about the topic with our nutritionist, Dr. Andrea Del Seppia.

Dr. Del Seppia, what are mineral micronutrients?

The "micronutrients" are substances necessary for our body in very limited quantities when compared to our "macronutrient" needs (ie, carbohydrates, proteins and fats), which should instead be taken in significantly larger quantities. Unlike macronutrients, micronutrients do not represent an energy source: this means that they do not supply kcal (the unit of measurement of the energy we introduce). In fact, micronutrients include vitamins and minerals: both are essential for our body to function optimally in each district. In the right grams, milligrams or micrograms, it is therefore necessary to include them in our diet to avoid health problems that are dangerous.

What are the most valuable and what functions do they perform within our body?

There are many minerals and there are many functions. Some play a structural role: it is the case of phosphorus (P), which in our body makes up salts together with calcium (Ca) and these salts constitute the structure of bones and teeth, mainly in the form of calcium phosphate that we find in the crystals of hydroxyapatite. This element is also a fundamental component of the phospholipids that make up the membranes of our cells (these are molecules in which lipids are joined to a phosphate group). The phosphate group is also essential for making energy available in the metabolic reactions that take place in the body, for which, as we shall see, the presence of magnesium (Mg) is also crucial.

Many of our enzymes would not work without the presence of copper (Cu) and without their action there could not be many chemical reactions essential for our health. Copper is an important element for the correct formation of red blood cells and is implicated in the maintenance of connective tissues. It is a precious micronutrient for the health of the skin and hair since it is involved in the processes of keratinization; however, too high an intake can damage the liver.

Magnesium is essential for the proper functioning of our muscles, both voluntary and cardiac; it also plays an important role in the nervous system and in the regulation of carbohydrate metabolism. The function of magnesium is particularly valuable in the female environment for the management of premenstrual syndrome, moreover, due to its muscle relaxant function, it is useful for preventing muscle cramps in athletes and for regularizing intestinal function for those who need to regain their regularity.

Potassium (K), together with sodium, exerts a fundamental action in regulating the passage of liquids in our cells (from inside to outside and vice versa). Potassium comes into play in the functioning of the heart, skeletal muscles, and the nervous system. The contribution of this element must be increased in summer when profuse sweating causes us to lose potassium (in addition to sodium and chlorine).
Last but not least, manganese (Mn) which plays a salient role in the metabolism of the macronutrients mentioned above, protecting us from oxidation because it allows the functioning of enzymes that keep free radicals at bay.

 

Nutrition: phosphorus, copper, magnesium, potassium and manganese

How and in what quantities do you eat these minerals?

Phosphorus is found mainly in protein foods of animal origin, in particular in dairy products, but also in fish products and in offal (liver in the first place). It is also present in legumes and cereals, especially wholegrain; In healthy adults, the phosphorus intake recommended by SINU (Italian Society of Human Nutrition) is 700mg per day.

Copper (recommended intake of 0.9mg / day in adults) is well represented in seafood, dark chocolate, liver, nuts (cashews and peanuts in particular), mushrooms and beets.

Magnesium is present in good quantities especially in dried fruit (almonds, walnuts etc.), in whole grains, in their flours and in bitter chocolate. In foods cooked in water and in refined flours there is less than the corresponding foods consumed fresh or whole. The recommended daily intake of magnesium is 240mg.

Nutrition: phosphorus, copper, magnesium, potassium and manganese

As for potassium, instead, SINU suggests an adequate daily intake of 3.9g. This mineral, so important in this hot and sultry season, contrary to popular belief, is not only contained in bananas (which, among other things, if we choose the large ones have an abundant supply of sugar) but in general in the fruit: a example, the kiwis are very rich in the winter season, in summer ribes and melon, but it is also present in many vegetables consumed raw (spinach, rocket, fennel) or cooked without: the boiling, in fact, involves a loss of this precious nutrient proportional to the amount of water used. This underlines the importance of also varying cooking techniques so as not to have deficiencies of any kind. Potassium is also abundant in dried fruit and unrefined grains, in particular buckwheat and spelled.

While the dietary sources of manganese are mainly whole grains, almonds, hazelnuts, potatoes, pineapple and berries. The adequate intake of this mineral is very small, but by no means unimportant: 2.7mg for men and 2.3mg for women.

Read the article on Misura® website

Read the article on Misura® Facebook official page

Link to Dr. Andrea Del Seppia page on the official Misura® website

Misura® is a registered trademark of Colussi S.p.A. The material reported in this article is the property of Colussi, who authorized its publication.

Filed Under: Nutrition and wellness Tagged With: food properties, nutrition

Dehydrated fruit, nuts and seeds for the ideal snack

La frutta disidratata, la frutta secca e i semi per lo spuntino ideale

We often hear how important it is to insert snacks between the main meals, but finding your way around when you are away from home to combine satiety, health and practicality is not easy at all.

.

Misura's interview with Dr. Andrea Del Seppia

Let's discover all the benefits of dried fruit with our nutritionist, Dr. Andrea Del Seppia..

 

Dr. Del Seppia, why can it be useful to have a mid-morning and / or mid-afternoon snack?

The peculiarity of the snack is to be a valid aid in maintaining a balanced rhythm of meals: if the alternation is regular, on the one hand it will be easier to avoid exaggerations in the caloric intake during the day and therefore maintain an adequate body weight; on the other hand, the correct levels of energy and concentration necessary to carry out our daily activities will be guaranteed. Snack is useful if chosen appropriately: it should be seen as an opportunity to eat something healthy. Our hectic lifestyle, however, forces us to spend a lot of time away from home and this can make it more difficult to choose the meals properly. This puts us at risk of composing unbalanced snacks that break up the healthy connotation of the snack.
It is important to learn to make the right choices even when you are in a hurry and you have not had the chance to get organized in time, or when you cannot use a fridge or have the possibility to wash and peel the fruit.

The function of the snack in mid-morning and / or mid-afternoon is to avoid arriving at the next main meal with too much hunger, risking to eat more than we need. On the other hand, we must also prevent an excessive snack from making us reach lunch or dinner already satiated or with little appetite.

The latest trends see an increase in the consumption of dehydrated fruit, dried fruit, but also of oil seeds: what is it and what characteristics do these foods have?

Two factors are common to these foods: practicality and healthiness. In fact, all three have healthy properties and can be preserved for a long time without the need for a refrigerator. The properties of dehydrated fruit are different and, in a sense, complementary to those of dried fruit and oilseeds. With the term "dehydrated fruit" we refer to those fruits as berries, berries, apricots, etc. most of the water component was removed during the dehydration process. The nutrients originally present in fresh fruit, therefore, are "concentrated": the result is a product that, for the same weight, is clearly more sugary.

Dehydration is a good way to enjoy some of the beneficial actions of fruit even when it is not available fresh; it is necessary, however, to avoid overdoing the portions and not to consume the dried fruit on its own because it would cause a rapid rise in blood sugar levels. It is best to combine it with oleaginous foods such as nuts or seeds, which can lower the glycemic index and prolong the sense of satiety that results.

And compared to nuts and seeds?

These two groups of foods, ideal even before sport and as a snack, have similar characteristics and contain a good proportion of unsaturated fats, to be preferred over those saturated for cardiovascular health. In both cases the caloric density is high, so it is good to consume small portions. Dried fruits and seeds also contain a good proportion of protein and fiber, thus being very useful if consumed together with a sugar source so as to make the snack more balanced in nutrients. They also contain precious mineral salts (potassium, magnesium, calcium, phosphorus) and vitamins (in particular vitamin E).

The "dried fruit" category includes walnuts, almonds, cashews, peanuts, etc. The term "fruit", in this case, is a bit imprecise because we refer only to a part of the fruit (the walnut kernel is, more properly, a seed) or, even, to a legume, in the case of peanuts . The sunflower, flax, pumpkin, sesame seeds and also the pine nuts belong to the "oil seeds".

Is there an ideal snack model?

There are no categorical indications in this regard and there is no ideal snack for everyone and for all occasions. Surely, the caloric intake of the snack should be weighed according to the needs of each one and the size of the snack should also be adapted based on how long it separates it from the next meal.

In a balanced and complete snack, all the following components can be represented: carbohydrates, preferably with a low glycemic index (whole grains) or fruit sugars; fiber, to make satiety last longer; proteins, to make the meal more balanced and lower the glycemic index; a small portion of good fats (monounsaturated or polyunsaturated).

The sources of these nutrients will need to be suitably changed during the week, also based on the needs and seasonality. The simplicity and usability of the meal are basic factors to be taken into consideration, as they make it possible to maintain correct eating habits over time. "On the go" snacks are those practical snacks for those who are always on the move and away from home: they adapt to the individual's daily needs, allowing them to eat something healthy even if they don't have the time to prepare it. An excellent solution for a snack that also meets the need for practicality can be to choose bars that contain a mix of dried fruit, seeds and a small percentage of fruit sugars, or a package of wholemeal flour crackers to which add a handful of walnuts or almonds.

Read the full article on Misura® website

Read the article on Misura® official page

Link to Dr. Andrea Del Seppia page on the official Misura® website

Misura® is a registered trademark of Colussi S.p.A. The material reported in this article is the property of Colussi, who authorized its publication.

Filed Under: Nutrition and wellness Tagged With: food properties, fruit, natural remedies, nutrition, well being, whole grain

  • 1
  • 2
  • Next Page »

Search

Recent posts

  • Sports Food Supplements
  • What are eating disorders?
  • Ravenna: Sports nutritionist Dr Andrea Del Seppia explains the diet during the holidays
  • Rimini – Dr Andrea Del Seppia: “here’s how to avoid children obesity”
  • Peanuts. One leads to another

Structures where I hold consultations

Province of Forlì - Cesena
  • Casa di Cura Malatesta Novello, Ospedale privato accreditato, Cesena
  • Poliambulatorio IS.M.A.C., Gatteo (FC)
  • Poliambulatorio Arcade, Cesena – Savignano
  • Primus Medical Center Day Hospital Forli
  • Poliambulatorio Omnialab, Forlimpopoli

 

Province of Ravenna
  • Ravenna Medical Center - GVM, Ravenna

Province of Rimini
  • Centro Medico Gelso Sport, Bellaria – Igea
    Marina

  • Clinica Nuova Ricerca - Rimini

Milano - C.so Lodi, 114

Follow me on social media

  • Facebook
  • Instagram
  • LinkedIn
  • RSS

Contacts

Dr. Andrea Del Seppia
47522 Cesena (FC) - Italy
Phone: +39 349 18 24 495 (Italian Line)
VAT ID: 04000540403
Email:

Privacy Policy
Cookie Policy
Privacy Tools
About Me
Legal Terms
Contact me

Copyright © 2016–2025 Andrea Del Seppia - All rights reserved · Log in

Manage Consent

(Short information)

This website uses cookies

Only necessary/technical cookies that are strictly needed for navigation are pre-selected on this website.
To find out in detail which cookies we use, read our (extended) cookie information.
By clicking on the "X" at the top right or on the "Reject all" button, only the necessary cookies will be kept active, i.e. the technical ones that allow navigation on the site.
By clicking on “Accept all” you authorize the use of all cookies.
By clicking on "Customize" you can freely and consciously choose which cookies to activate or leave deactivated.
Once the banner is closed, there is an icon that will give you the possibility to change the cookie choices made previously.

Functional Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
Customize
{title} {title} {title}