The package includes
QUICK AND EASY KETO DIET
Simple, quick and delicious recipes suitable for the Keto diet, designed especially for busy people
TIPS TO SUCCEED
Basic tips for daily living on the Keto diet
SUPERFOODS FOR ALL DAY ENERGY – 10 super beneficial foods for all day energy.
DELICIOUS MEALS – Easy-to-prepare recipes for meals, desserts and snacks
LEARN HOW TO FIT THE KETO DIET INTO YOUR DAILY LIFE
COMPLETE MEAL PLAN – QUICK AND EASY RECIPES
20 LOW CARB & HIGH FAT RECIPES
Learn to plan your meals
How to get into ketosis
Tips for Adapting to Keto
BREAKFAST • SWEET • SNACK • LUNCH • MAIN LUNCH • & MUCH MORE
CUCINA AMORE MIO – MY LOVE RECIPES
Modern sexology does not take seriously the "love spells", which at least promise miracles in the love arena. But science admits something else: the more general relationship between nutrition and sexual function. And in this context it examines the special role that certain foods or certain nutrients may play.
So based on valid studies, Hector Botrini draws from the richness of the Mediterranean tradition and presents us with the "foods of love", recipes that contain all those elements necessary for a good appetite - at the table and in bed.
The Italian Hector Bottrini from Corfu, born on March 14, 1969 and raised in Corfu, studied organization and business administration at the School of Tourism Professions in Switzerland.
He knows 5 languages (Greek, English, Italian, French and Spanish). His professional path is long, as from 1986 to 1992 he studied and worked alongside his chef and father Etrusco Botrini in several MED clubs around the world.
The following two years he worked in the family business Restaurant "Etrusco" in Corfu, awarded among the best restaurants in Greece with consecutive upward ratings by tasting guides.
In 1993-94 he continued his learning path in various restaurants awarded with 3 Michelin stars in Monaco and France, to return to Corfu and from 1999 take over the chef's scepter at his restaurant "Etrusco".
But his educational path did not stop there, since in 2006 he left for Spain, where he attended seminars in molecular gastronomy doing practical training. In the same year, as in 2009, he also did an internship with the 3-star award-winning chef and his friend Martin Berasategui.
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