Not everything is carbohydrates in Italian cuisine.
Italian cuisine may be our first contact with international cuisine. We are not referring to pizzas, because rarely do you take a small child to a trattoria where the pizza dough is very thin and the selected ingredients and the ones we usually eat at home are more Amarican-style, but we all do As kids, we ate Italian pasta dishes, or at least very similar to those made in Italy (who didn’t like spaghetti with bolognese sauce?). Click here for reservation at Moers Restaurant.
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Italian food is one of the most famous and international in the world, but also one of the richest and most varied. Although this last data has not transcended all that we would like since it is still known for its pasta dishes and its pizzas. Two things that, in the era of carbohydrate terror, have almost become a taboo subject in meals. But as Dr. Agustín Molins, specialist in Nutrition and Dietetics and Aesthetic Medicine, and a member of Top Doctors, explains, “we must not go to the extreme of demonizing all carbohydrates.”
Can you eat healthy in an Italian restaurant?
If you’ve ever wondered if you can dine healthy in an Italian restaurant, the answer is yes, of course. “In a pizzeria, the main menu is pizza, obviously, but usually we come across the concept of a trattoria where Italian cuisine is very rich and varied,” says Dr. Molins. “It is easy to find rich and various salads and animal protein, such as baked salmon and sea bream, or meats such as ossobuco or veal.”
To Get Started
To begin with, of course, the typical rolls that are placed on the table as an aperitif are obvious. If you want to enjoy some good starters and “knowing that the second course is possibly pasta or pizza, it is best to choose to include more protein,” explains Dr. Molins. “For example, we can order a carpaccio with parmesan shavings. We have to avoid other proteins such as salami or prosciutto, but without a doubt, perhaps the best choice is a caprese salad based on tomato and mozzarella or burrata (although it has milk cream) with a little first-press olive oil and basil, arugula or lamb’s lettuce. “
If you are going to order pasta
There are always excellent meat and fish options, as Dr. Molins has already indicated, but usually when we go to an Italian restaurant it is to order a good plate of pasta or a pizza. If this is usually your case, don’t worry “a pasta dish can be more or less healthy depending on what goes with it.”
If we are going to order pasta, not only the ingredients matter but also the cooking. “An al dente pasta is digested more slowly, lowering its glycemic index,” explains Dr. Molins. In addition, “if possible, we have to choose whole wheat pasta as it will provide us with more fiber and will slow down the absorption of carbohydrates.”
In the case of the accompaniments, the key is to do it with “a lean protein such as shellfish, salmon, prawns or beef, as this will lower its glycemic load.” For example, spaghetti ai frutti di mare “which will provide protein, with more satiating effect and slower digestion.” We can also choose to order a vegetable lasagna “with broccoli, zucchini, walnuts and ricotta or a variety of vegetables, so that they add vitamins and fiber and thus lower its glycemic index. We can order some spinach cannelloni au gratin, to achieve the same effect. “
As for the sauces, “it is best to choose simple sauces, based on olive oil with tomato, onion, garlic, Provencal herbs, oregano, basil, etc., which are ingredients rich in antioxidants, and avoid milk creams and white sauces. “
What if we want pizza?
Imagine the pizza dough as a blank canvas where you can make dinner much healthier: everything will depend on the ingredients. “We have to choose the thin dough, as thin as possible, since that way we will reduce the carbohydrates in that dish,” explains Dr. Molins. And what about toppings? “The more fresh fruit and vegetables the better. The objective is to reduce the impact of carbohydrates in the refined flours of the dough, since they will provide more fiber, as well as vitamins and thus lower the glycemic index.