Italian food has got a bad reputation among the health conscious because it is thought to be fattening. In reality Italian food can be the basis of a healthy diet. Italian food is the part of what is often referred to as the Mediterranean diet that has been shown to be good for weight control and heart health.

The food pyramid that is now recommended by doctors is based on carbohydrate food. It contains plenty of fruit and vegetables, oily fish and only small amounts of dairy foods and red meat. That could be a description of the Italian diet and the best brunch nyc.

We often think of pizzas dripping in cheese and loaded with meat, or pasta served in rich cheese sauces when we think of Italian food. But real Italian food is not like that. If we move away from this commercial variations on Italian food and get back to real thing then we have a healthy diet.

Italian food is not just about pasta and it is certainly not just about pizza. It is rich in all those things that are lacking in the diet that most of us eat.

The modern Western diet is typically low in the healthy omega oils that are contained in oily fish such as sardines and anchovies that make up an important part of Italian cooking. Doctors recommend that we eat oily fish at least once a week. There are any number of appetizing Italian dishes that call for oily fish.

Fresh vegetables are an essential part of any Italian meal. They are eaten raw in salads and cooked in a variety of flavor filled ways. The common complaint that vegetables are boring does not apply to Italian food.

Fruit is almost always served at Italian meals. It is an essential part of the sweet course.

Research has shown that eating soup is a good way of controlling weight. There are a wide range of Italian soups that will all make a good first course of simple meal in themselves.

Olive oil and garlic which are essential to Italian food have been shown to have a good effect on the heart. The same is true of red wine.

The carbohydrates in Italian food such as pasta, rice, polenta and bread, have become unpopular as people have turned to the Atkins Diet which avoids all carbohydrates. But the Atkins Diet is far from healthy in the long term. A healthy diet must include some carbohydrates.

Italian food is not just about pasta. italians love bread, polenta and rice too. Polenta is especially good in weight control because it has a low glycemic index. That is to say it releases sugar into the blood slowly. It leaves us feeling fuller for longer. A first course of polenta and tomato sauce is a good way to start a meal.

Rice has a slightly higher glycemic index but eaten in small portions is a healthy food.
Pasta need not be fattening.

Italian bread is typically lower in salt than other bread. The texture of breads such as foccaccia and ciabatta is much denser than most commercial bread so that a small amount will satisfy the appetite. Nor do Italians normally eat butter with their bread.

If you avoid smothering your pasta, rice or polenta in rich sauces and avoid butter on your bread then they are healthy foods that are healthy foods that are low in fat. Find out more info click Ace High Wine

More article : Amazing Italian Food – II Pirata Delle of Cinque Terre – Vernazza Italy

 

Hop on one of the “old milk run” trains that service the five villiages in the Cinque Terre region…Monterosso, Vernazza, Manarola and Riomaggiore. From the train station, wander up via Gavino…about a 4 minute walk…arrive at the top of the town. “II Pirata delle Cinque Terre” stands at the end of a short set of shops. A few small tables covered with cloth are waiting out front or you can dine inside this small but lively “Italian ristorante.” You are about to taste “Italian Food” that will bring you back again and again.

Sicilians Gianluca and Massimo (Twins) run a very unique Italian restaurant located at the top of the town in Vanazza, Italy. During the off season the brothers live on an island near Sicily and teach culinary classes. They bring a touch of Sicily to this region from March to September each season. Gianluca is a pastry chef artist and along with his brother brings an array of homemade hot out of the oven treats each morning like panzerotto (made from ricotta, cinnamon, and vanilla) and variety of bruschette made from meat and cheese. The brothers pack the place each morning and are a big hit even for the locals. During the day the fresh fruit granitas (slushees) are popular with the crowds. Lunch is served all day and for dinner it is a good idea to have reservations. The atmosphere is special as the duo creates fun with their playful service. Some of our favorite recommendations are: Starters–Bruschetta with pesto sauce & Tomato, Parma ham & buffalo mozzarella, pasta–lasagna with pesto sauce, lasagne bolognese (with meat sauce) cannelloni with ricotta cheese and spinach. The next time you visit Cinque Terre, treat yourself to the entertaining “Canoli brothers” and their authentic Italian cuisine. For more info click acehighwine.com

II Pirata delle Cinque Terre-is located at the top of Vanazza (one of five villages in the Cinque Terre area) near the bus stop, and parking area. They are open daily 6:30-24:00 and serve breakfast, lunch, and dinner. (Reservations recommended) Via Gavino 36, telephone 0187-812-047.

Read more article : Is This The Best Italian Food?

 

Italy is the culinary capital of Europe. I’m sure the French and Spanish would argue that point but they wouldn’t win. The British and Germans certainly wouldn’t argue. Within Italy there is roughly twenty individual regions and each one has a different outlook on food. A pasta dish cooked in Sardinia will be slightly different to a pasta dish cooked in Lazio and Rome. This is what set Italy apart from other countries, the uniqueness with which they approach their food and cooking.

Emilia-Romagna is the Daddy of Italian food regions, incorporating such cities as Parma, Bologna and Modena it’s not difficult to see why.

But what sets Emilia-Romagna apart from other regions in Italy.

The delicatessen stores and cuisine of Emilia-Romagna offer everything the palate could desire: splendid hams and fresh mortadella, tasty parmesan, an endless variety of homemade pasta served with irresistible sauces, sumptuous meat dishes, tangy game, sweet or savoury cakes and pastries, delicious desserts, light, sweet wines and, not least, the most splendid vinegar in the world, aceto bahamim tradizionale, which is only made by a handful of old-established producers.

One reason for the incredible variety of its cuisine is that the region is made up of two different areas: Emilia, the area between the Po valley and northern Tuscany, and Romagna, the mountainous country with the Adriatic coast to the east. The fertile Emilia contributes pasta, dairy produce, and fine meat, while the sometimes rough and inaccessible Romagna offers aromatic herbs, tangy game, and fish dishes from the coast.

The menu is completed by specialties from the cities. Parma is proud of its ham and culatello, Bologna offers the most exquisite mortadella, the best lasagne, and the most delicious tortellini in the world. Piacenza is the home of tortellini.

Reggio Emilia is famous for its braised meat and erbazzone, Ferrara is the sausage capital, and in Modena they serve the incomparably tasty zampone, or stuffed pig trotters. In Emilia-Romagna they live off good food in two senses. Local specialties end up on their own plates but have also long been produced for export, thus contributing to the wealth of the region. To know more info click acehighwine.com

In the Middle Ages, the rest of the world already held Parma ham and parmesan cheese in high esteem, and no other corner of Italy is so densely packed with small, medium, and large food companies. Although specialties from Emilia-Romagna are now obtainable all over the world, it is best to get to know them on the spot. Over a glass of Lambrusco and a piadina, a traditional dough cake cooked over an open fire, you can have a cosy chat with the Emilians and the Romagtloli about the only disputed subject in the region’s cuisine: which is the tastiest. pork crackling – the rather dry version from Emilia or the fat, juicy one they prefer in Romagna?
My personal favourite from the region has got to be the wonderful balsamico vinegar from Modena, just delicious.

Nothing else can be disputed regarding Emilia-Romagna’s gastronomic heritage, when ever holidaying in Italy beat a path to Emilia-Romagna and be prepared for a culinary treat and don’t worry about that diet.

More article : How to Eat Healthy With Italian Food

 

Italian and Chinese are probably the most ubiquitous of all cuisines in the world because they’re delicious, and can be healthy too. We’ve already talked about healthy options in Chinese food.

So, how do you really eat healthy in Italian food?

Lets start with the basics. There are two types of sauces- cheese based and veggie based (tomato, pesto, garlic, etc). Cheese, as we all know is higher in fat. Now, fat is not bad, but in a whole dish with cheese based sauce, it adds up to a lot of calories. And the most basic reason why people get fat, is because they consume more calories than they expend.

Besides this, the veggie based sauces like those made from tomato supply you with lots of lycopene, which has been proven reduce chances of prostate cancer in men.

Pasta is primarily carbohydrates. Whole wheat pasta is better since it has a lower glycemic index. And has higher protein and fiber content, helping you build those muscles, to burn more calories! 🙂

Eating grilled meat (chicken, fish, red meat) as a main course is also a good option. The meat is high in protein. Red meat is high in iron. Salmon is high in omega 3 oils. Often, its grilled in olive oil, which has a high content of cholesterol lowering power. The fat from olive oil keeps you full for longer along with the heart healthy benefits of olive oil.

A side dish of mashed potatoes is very tempting. Potato is not bad by itself, but mashed potatoes are often loaded with cream and butter to make them soft and delicious. That’s where the hidden calories are. Besides, a side of other grilled veggies would give you lots of nutrition. And from the grill, they’ve acquired a hint of sweet due to caramelization.

If you love the bread basket, take it easy. Ask the restaurant for whole wheat bread. You’ll be surprised how often they have it, but don’t bring it out!

I have a sweet tooth, so desserts are hard to resist 🙂 But portion control is key. Split a dessert with your friends to minimize the damage. You could also end with a cheese platter with your friends. As a general rule, hard cheese has less fat than soft cheese.

Among the places with healthy options for Italian food in Delhi are Flavours (Defence Colony), Big Chill (multiple locations in Delhi), and any of the nicer restaurants now cater to healthy lifestyles. To know more info click acehighwine.com

More Article : The History of Italian Foods

 

Italy is a very old country, in fact, one of the oldest in the world. Not many countries can claim that their foods have become some of the most favorite foods all over the world. Italy has gained world-wide fame by introducing everyone else to the wonderful pizzas and pasta dishes that they’ve been eating for centuries. Pizza is their most famous food, and if you’ve ever had a true Italian pizza then you know that they just don’t compare to the pizza served in pizza chain restaurants.

There are a ton of books and magazine that will teach you about Italian food history, but we’ll try to sum it up for you in this article. Pizza has an extremely long history and it know to date back thousands of years. For example, in early civilization it was more of an herbal-seasoned flatbread and the Phoenicians and Greeks used to eat a variant of it made from water and flour. They put the dough on a hot stone to cook it and seasoned it with herbs while it was cooking on the stone. The Greeks called this early form of pizza “plankuntos” and used it as a plate and ate it with a thick broth.

Some historians even say that the word pizza comes from the Latin word pinsa, which is interpreted as flatbread. Recently, a pizza was discovered in a preserved state and dated back to the bronze age!

You may have heard of Margherita pizza and wondered if its origins were from Mexico. We’ll that’s not the case. The Margherita pizza is named after Italy’s Queen Margherita who paid the Pizzeria Brandi in Naple around the year 1889. The pizza maker at the pizzeria that day made a pizza for the Queen that was finely decorated with the three colors of the new flag of Italy.

The Margherita pizza may have set the standard for all pizza in Italy, but there are several popular types of pizzas made in Italy today. The round shape pizzas that we’re all familiar with come from the pizzerias and are usually baked in a wood-fired stove. Local Italian varieties are always a treat such as the Neapolitan pizza with the distinct hint of oregano, or the pizza marinara, which is filled with anchovies and heavy garlic salts. The pugliese pizza is made with local olives and capers, while pizzas from Sicily include peas, green olives, hard boiled eggs and seafood. The Quattro Formagi pizza is an all cheese pizza made with mozzarella, ricotta, gorgonzola and parmigiano-reggano cheese. To know more info click acehighwine.com

More article : What Can You Include in an Italian Food Gift Basket?

 

There are more than 10 holidays every year. In almost these, people like giving presents to their friends as a way of showing what they think about their friends and they want to share the festivities with them. That is a gesture that surpasses the cultural, geographical and religious divide. Sometimes, it is not possible to find a present suitable for everyone or a person may end up giving the same present year in year out. To avoid this, a person can try to get a different kind of present that is not common. It has to be affordable and meet the needs of the recipient. It should also make the giver stand out in the friend’s eyes because the present is lovely. If you are looking for such presents, an Italian food gift basket is the answer. Meals from this part of the world have become popular with most people and some are even looking for recipes of such. With this fad going on, you can give your friend a surprise with this package.

One of the packages you can come up with is using pasta and a variety of sauces. There are so many types of pasta you can have in the package. You can choose at least two of the most common types and get a short form and a long form. Also, get some packets of ready made sauces that go well with the pasta you have chosen. You can get one bottle of wine and fill up the Italian food gift basket with a pasta spoon and a pasta cookbook. Another option is to make a package of wines only. You can visit a local store that deals with this specialty and they are bound to tell you the recommended wines. For this case, you can sprinkle some nuts in the package or some packets of dried fruits. Some people may also opt to make a package of appetizers. This means looking for the ideal appetizers that are common with these meals. Some of these include different types of cheese, olive oil, bread sticks and roasted peppers. If you can get ready made soups, you can stash them in too.

People from Italy also love a bit of dessert after a meal. Since you want the person getting the package to get the real deal, you can decide to organize a dessert package. You can get some cappuccino and espresso or just packets of good coffee. You can also add some nuts and cookies to make an ideal dessert. Get as creative as you can in order to have a package that has quality not necessarily quantity. If you are giving this package during a house warming party, you can combine some kitchen stuff commonly used in Italy such as pasta spoons, pasta bowls, colanders and salad serving bowls. Throw in some kitchen towels and potholders too. This Italian food gift basket is bound to impress the recipient. The important thing to bear in mind is working within your budget; do not overspend to impress. Find out more info click acehighwine.com

More article : Herb Garden Plants For Italian Food Lovers

 

Walk into any Italian restaurant and you’re immediately assaulted by the most wonderful smells. Italian herbs make Italian cuisine among the best in the world because these special herbs are a unique blend that not only adds flavor to food, but makes a wonderful addition to landscape designs.

Some of the most popular herb garden plants for Italian food lovers are basil, fennel, rosemary, oregano, parsley, and garlic.

Basil is an annual warm-season herb which is sensitive to cold weather. It is relatively easy to grow, and has the interesting characteristic — that many gardeners are unaware of– of adding flavor to vegetables such as tomatoes, peppers, and certain other plants, that it grows next to. If you’re planting basil seeds indoors, make sure the soil stays warm to encourage sprouting. When the plants are about two inches tall, move them outdoors to an area that gets plenty of sun.

Fennel is a perennial and has a wide range of uses including that wonderful accompaniment to spaghetti, as an herb used in Italian sausage. It can also be used in herbal teas and tinctures, and is said to aid digestion. Fennel is propagated from seed, and like basil, needs plenty of heat to stay healthy.

Rosemary is a hardy, perennial plant. It does well in virtually any climate, but is sensitive to frost. You can grow rosemary in pots or in the ground, and it will sprout little blue flowers that can be used in salads and as a garnish.

Parsley takes its own time to germinate, sometimes several weeks. If you want to tackle parsley, soak the seeds overnight before planting. Sow outdoors in early spring and choose an area that gets plenty of sun, or at the very least, only partial shade.

Oregano is easy to start from a cutting. Its little blue flowers are not only decorative, but also an indication that the plant can be harvested. Oregano likes plenty of sun and hot weather, and will spread all over the place. So take this into consideration as you decide whether to constrain the plant in pots, or allow it to run loose in your garden.

Garlic is a must in any herb Italian garden. After you’ve planted the cloves, the plants will thrive with little attention. Unlike some herbs, this is a “low maintenance” plant.

There are many other herbs that can be included in an Italian herb garden, but these are the most common. Start here and expand based on what your favorite Italian dishes call for and on the growing conditions that each plant requires. Find out more info click acehighwine.com

More Article : Appreciating Italian Food

If you are taking a trip through the country of Italy, you will quickly find that appreciating the Italian food means trying things from many different regions. Italy is broken up into many small regions and within these regions there are several different villages and towns. Going from town to town and village to village, will allow you the opportunity to sample and taste what the different areas have to offer. Just because you have sampled one sauce from one house within a town, you should not automatically assume that you have a feel for the way things are done. In fact, you have more than likely only scratched the surface and there is plenty lying below waiting to be discovered.

Your Sauce Is Not My Sauce

There are many reasons for actually appreciating Italian food, and one of the most obvious is of course the great pasta sauce that can be found in Italy. It is important to note however, that just because a sauce is found in one house within one select village, it does not mean that this is the way it is done throughout the entire village. The fact is that that particular home has done things to their sauce for generations, and this is something that is very similar in the home next to that one. The mothers and grandmothers have perfected the sauce, and then passed it down in the family for the present and future generations to enjoy. While the sauce itself may be something that is very specific to the family and house that you visit, there are still ingredients that come from the region that you are in that are used for the meal itself that remains the same throughout the village.

Same Item Different Taste

It is not uncommon for you to find an item that looks the same yet tastes very different, when you are appreciating Italian food. The fact that the regions play a large role in taste along should be a good indication of the diversity of this lovely little country. You will find so many variations of something that you may be familiar with, that you would assume that it is not the same recipe at all once you try it. This can be the case with just about everything that is culinary related, and can also effect vegetation and livestock as well.

Meats And Cheeses

One of the most pronounced things that will differ from one another in various regions is meats and cheeses. These both will offer great taste and while appreciating Italian food is anything but difficult, you may find some things about it just does not agree with you in regards to regions. One region may use too much of this or too little of that for your liking, and this can even mean that meats and cheeses are affected. The livestock can taste drastically different from others depending on what they are fed, and cheese can differ greatly due to the type of feed the dairy cows in the region are eating. For more info click acehighwine.com

Read more article : For The Love Of Italian Food – Pasta And Cauliflower Recipe

Italian food recipes have grown over the internet landscape the past 2 years with more added each day. You have a wide choice to choose from in today’s marketplace of taste. The dishes can range from hearty and robust to light and flavorful with many in between the two extremes. So with all these choices, along with the new kid on the block,healthy Italian recipes, how do you pick the right ones?

I’ve noticed many mistakes people make when it comes to choosing a recipe. But I’ve noticed just a few that keep coming up among people, especially new cooks. But I’ve also watched older more experienced cooks fall into a trap or two the newbie’s fall victim to.

Perhaps it’s the simplicity of the mistakes, they’re what people can often describe as little, but when overlooked they can often cause a big flop with your Italian recipe.

I’ve listed 3 solid guidelines to follow that will help you choose the best recipes. There’s a simple system to choosing the best dishes. If you take the time to follow these suggestions you’ll get better at choosing the best. The more you stick to these tips the better and more consistent your results. Read more info click acehighwine.com

1. Ingredients Are Easily Obtainable. – At first this appears to be a no-brainer, but many cooks can easily make this mistake if they’re not careful. In their excitement to start on the recipe, they can gloss over an ingredient the dish calls for and not realize it until it’s too late.

2. Invest In The Right Cooking Tools – This is an area many cooks underestimate. They choose to cook an elaborate recipe that have more steps than normal – with the wrong cooking tools. Doing this not only waste time, it can ruin a recipe, making the final product disappointing.

3. Can You Speak Recipe? – Many cooks overlook the importance of understanding recipe terms. They try to wing it and leave themselves open to make little mistakes that cause bigger problems. You’ll have a different result if you cube and the recipe said to mince, or you boiled and the recipe said to sauté. This can cause your result to go into the trash instead of your mouth.

As you pay attention and remember these simple tips you’ll find your Italian recipes taking on a better look, feel and taste. There’s a popular saying that “the little foxes can spoil the vine,” meaning little mistakes can spoil a lot. Now know you see how you can avoid the little mistakes and make your Italian cooking a big hit.

Want to read more article : Does Classic Italian Food Mean Pizza?

Mangia! Mangia! I just can’t get enough of the great taste of Italian foods. Italian pasta, pizza, pork, beef and seafood recipes are much a part of my everyday life.

Growing up Italian in Chicago has been a wonderful culinary experience to say the least. The many different restaurants and families from different regions of Italy allowed me to taste some of the most delicious food in the world.

Food always conjures up great memories. When I cook something I haven’t had in a while, it always seems to bring me back to the last time and place I did have it. I think it’s the closest thing to a “time machine” we’ll ever experience.

Years ago at every family gathering my Grandmother Theresa made a simple dish of pasta and cauliflower. Oh how we craved for this dish after she was gone. It was filling and delicious and you just could not get enough.

So finally one day I said I was going to try and make it. I just had to have it again. There was just no way was I going to live out the rest of my life without ever eating this dish again. Determined, I tried many times and one day I came as close as I possibly could to recreating her recipe. As we all know Grandmothers did not measure anything, so this was not an easy task. Find out more info click Ace High Wine

Here’s my version of my Grandmother’s recipe. I hope you an your family enjoy it as much as mine does

Grandma Theresa’s Pasta and Cauliflower

Ingredients

 

• 1 pound box of mostaccioli or rotini

 

• 2 medium size heads of cauliflower

 

• 3 or 4 cloves of garlic chopped

 

• 3 or 4 bunches of long green onions chopped

 

• 1 stick of butter

 

• 2 Tbls of vegetable oil

 

• 1 cup of seasoned bread crumbs

 

• Freshly grated Parmesan cheese

 

• Salt to taste

 

• Freshly ground black pepper to tastePreparation

 

• Clean and cut cauliflower into bite size pieces.

 

• Boil cauliflower in around 6 quarts of water until tender.

 

• In a large frying pan sauté onions and garlic in ½ stick of butter and oil for about 5 minutes.

 

• Add ½ cup of bread crumbs and sauté until slightly brown.

 

• With a slotted spoon remove cauliflower and add to the breadcrumb mixture. Do not throw away the cauliflower water.

 

• Cook the pasta in the cauliflower water until al dente. Around ten minutes.

 

• Add remaining butter and breadcrumb to the cauliflower mixture.

 

• Add around a cup of cauliflower water to the mixture to moisten.

 

• Stir and cook for around 15 minutes more.

 

• Mix the pasta and cauliflower together.

 

• Sprinkle with parmesan cheese and your ready to eat.

 

I hope this recipe makes many memories for your family and friends.

Want to know more article : Regional Choices Play Part in Differences in Tastes With Italian Food