Campaign Initiatives – Beats and Bites
About the BEATS AND BITES campaign
Daiichi Sankyo invited journalists from across Europe to an event called “Beats and Bites” on March 12th, 2025 at Sonia’s Factory in Milan to raise awareness of atrial fibrillation (AF).
Our aim is to empower people to take control of their health and potentially reduce heart-related disease risks through simple, everyday habits like healthy eating and exercise.
The event featured talks from physicians, patient organisation representatives, and the Head of Medical Engagement & Excellence from Daiichi Sankyo Europe. Together, they provided valuable information and practical tips to help those with AF and other heart conditions improve their health.
WHY "BEATS AND BITES"?
Heart-healthy Recipes
These heart-healthy recipes emphasise low salt and cholesterol, incorporating fresh vegetables, whole grains, and lean proteins. With simple and nutritious cooking methods, these meals support heart health without sacrificing taste, empowering individuals to make healthier dietary choices.
Interested in trying some new heart-healthy dishes? Try out a dish from this three-course menu or download the recipes here for two three-course menus!
Starter
SEABASS CRUDO WITH APPLE, ARTICHOKES IN A SESAME DRESSING
The recipe image is AI-generated and may not accurately represent the final appearance of the recipe. It is intended for illustrative purposes only.
INGREDIENTS (SERVES 2)
- 200g seabass fillet
- 1 artichoke
- 1 Granny Smith apple
- 40g tahini sauce
- 2 lemons
- Extra virgin olive oil
- Salt
PREPARATION
Start by preparing the fish. Place the seabass fillet on a cutting board, remove the skin and any bones with tweezers, then cut it into fairly small cubes. Transfer the seabass tartare into a bowl and add the zest of ½ a lemon.
In another bowl, combine the tahini, water, the juice of ½ a lemon, and a drizzle of extra virgin olive oil. Whisk until you obtain a smooth, silky sauce. It shouldn’t be too thick—if needed, add a little more water. Once you reach the desired consistency, adjust the seasoning with salt and transfer the sauce into a squeeze bottle.
Now, move on to the artichoke: clean it well by removing the outer leaves and the entire stem. Cut the artichoke in half, remove any internal fuzz, and slice it as finely as possible. Immediately transfer the slices into a bowl filled with water and lemon juice to prevent oxidation.
Take a couple of slices from the apple and cut them into cubes similar in size to the seabass, then add them to the tartare.
Add the well-drained artichokes, a pinch of salt, and a few drops of lemon juice. Mix everything well.
To serve, place the tartare on the left side of the plate, forming a curve. Finish with a few drops of sesame sauce.
Main Course
ROASTED SALMON WITH COURGETTE PURÉE AND ROMAN PUNTARELLE SALAD
The recipe image is AI-generated and may not accurately represent the final appearance of the recipe. It is intended for illustrative purposes only.
INGREDIENTS (SERVES 2)
- 500g salmon fillet
- 5 courgettes
- garlic cloves
- 200g puntarelle
- 1 lemon
- 30g anchovies
- 30ml apple vinegar
- Basil
- Mint
- Extra virgin olive oil
- Ground pepper
- Salt
PREPARATION
Start with the courgette purée: slice only the green part of the courgettes finely, then quickly sauté them in a pan with oil and garlic.
Add enough water to cover them and cook for 10 minutes. In the last minute, add the basil leaves, then blend everything until you obtain a smooth purée.
For the final decoration, finely slice a courgette using a mandolin and season it with oil, lemon, and salt.
Now, prepare the puntarelle: finely slice them and let them rest in ice water for 10 minutes to make them extra crunchy.
For the vinaigrette, finely chop a clove of garlic and the anchovies, add the vinegar and oil, then emulsify verything. Season only before plating to maintain the crunch.
Cut the salmon into two 250g slices, keeping the skin on. Cook it in a pan with a drizzle of oil, starting with the skin side down for 3 minutes, then flip and cook the flesh side for 1 minute.
To serve, spread the courgette purée as a base, place the salmon on top, then add the puntarelle and raw courgettes. Finish with fresh basil and mint leaves.
Dessert
PINEAPPLEAND BASIL SORBET
The recipe image is AI-generated and may not accurately represent the final appearance of the recipe. It is intended for illustrative purposes only.
INGREDIENTS (SERVES 2)
- 400g pineapple
- 40g basil leaves
- 200ml water
- 100g sugar
PREPARATION
Start by making the syrup: heat the water and sugar in a saucepan and cook for 5 minutes, then let it cool.
Cut the pineapple flesh into cubes and place them in a blender. Add the basil and the cooled syrup, then blend until smooth.
Transfer the mixture to a stainless steel container and place it in the freezer. Every 30 minutes, stir with a spoon to break up the ice crystals. After 4 hours, the sorbet will be ready.
Before serving, take it out of the reezer 30 minutes in advance to soften slightly.
References
Merom D, Ding D, Stamatakis E. Dancing Participation and Cardiovascular Disease Mortality: A Pooled Analysis of 11 Population-Based British Cohorts. Am J Prev Med. 2016;50(6):756-760. doi:10.1016/j.amepre.2015.10.025.