We have asked ten friends the colour of summer and bright orange has won.
Red and yellow have followed.
The survey is playful and not scientifically significant, while scientifically proven is the link between eating orange, red and yellow fruits and vegetables and tan.
Rich in beta-carotene, and much richer the more intensely coloured, carrots, melons, mangos, watermelons, apricots, tomatoes, asparagus, pumpkins, peaches, cherries, peppers & co. are precious allies of tan.
Beta-carotene stimulates the production of melanin and at the same time has an antioxidant action protecting the skin of an early ageing.

If you consider that carotenoids are substances that our organism can not synthesize, depending entirely from dietetics supply, it is easy to understand that the first step to catch a good and uniform tan is to do the right provisions to the market.
Among the recommended purchases, olive oil, better than any other vegetable oil, favours the absorption of beta-carotene.
Preventing we know is better than cure, however, even in case of sunburns, food can help us: peanuts, blue fish, shrimp, eggs, red meat and liver are ideal to ease inflammations.
Centrifuged, elaborated in tasty and imaginative recipes, natural or seasoned, in every way they are consumed, fruits and vegetables with magic pimentos favour the tan, so desired after the greyness of winter.
If you planned your diet already from spring paying attention not only to kilos of balance but also to the colour of dishes, the results of exposure to sun will be surprising and even the clearer skins will assume a healthy and joyful complexion.
In recommending you the use of protective creams that are appropriate for your phototype, we wait for you on the beaches of Riccione for the finest tan and for palatable and orange coloured big feeds of fruit and vegetables.