Anti-aging: recipes for a longer life
Ruscalleda worked directly with Dr. Manuel Sanchez in creating dishes that covered the nutritional needs, ensuring that they had the right balance of vitamins, minerals, trace elements, fats, carbohydrates and proteins. The menu was served for a year in the restaurant, where emphasis was also placed on the quality of the produce and seasonality.
Subsequently Ruscalleda published, alongside Dr. Sanchez, a compilation of the work in the book Recetas Antiaging (2012). There he gave evidence of how a chef can approach nutrition topics.