Healthy Italian Lifestyle: Food and Fitness in the Right Combination

Italians are some of the most active people on the entire globe. World health and fitness records show them as being very healthy irrespective of age. But, what is the secret behind such a lifestyle? Is it the food, exercise or a combination of both? Italians who use supplements from the injectable line claim that consistency in exercise and a proper diet make all the difference. This comment complements our research that the healthy lifestyle in Italy is all about food and fitness.

How Food Contributes to a Healthy Italian Lifestyle

Buying the right ingredients – any Italian shop or grocery store knows that stale food and vegetables have no place in Italy. They only stock fresh vegetables and dairy products, which make the best base for cooking. An Italian would rather spend more on ingredients for food than compromise quality. Such a mentality ensures that they receive all the nutrients.

Proper cooking techniques – any Italian restaurant in the world is a preferred hub due to the high-quality and delicious food they cook. The Italian cooking style preserves all the flavors and nutrients and makes food delicious without a doubt. In addition to encouraging one to eat, the food remains nutritious. [Read more…]

Recipe for Sangria LeBlanc

Here’s a recipe sent in from reader, Nina Mako.

Sangria LeBlanc

1/8 cup sugar
3/4 cup water
1 bottle dry white wine
1/2 cup orange liqueur
1 1/2 cups lemon-lime soda
1 lemon, sliced
1 lime, sliced
1 orange, cut in wedges
Fresh strawberries, cut in half
Mint leaves for garnish

In saucepan, bring sugar and water to a boil, stirring frequently, until sugar is dissolved. Remove from heat and let stand for 5 minutes. In large pitcher, combine sugar mixture, wine, and liqueur and chill for several hours. Just before serving, add soda and fruit, and garnish with mint leaves. Serve over ice. Out of this world! Cheers!.

Recipe for Deep-Fried Ravioli On a Stick

Thanks to those of you who have been sending us your recipes. This latest one is for deep-fried ravioli on a stick. Enjoy and don’t forget to share your favorites with us. Email Jack at jack@ciaopittsburgh.com.

Yield: 4 servings
Prep Time: 15 min
Cook Time: 10 min

Ingredients:

1 quart vegetable oil
1 cup all-purpose flour
2 eggs, beaten
1 cup plain bread crumbs
½ cup grated Parmesan cheese, divided
2 Tablespoons dried oregano
2 Tablespoons dried basil
1 Tablespoon dried thyme
2 teaspoons garlic powder
1 teaspoon salt
½ teaspoon pepper
12 store-bought ravioli (or 20 tortellini)

Directions:

Preheat vegetable oil in a large, heavy pot over medium-high heat.
Place flour in one shallow dish and eggs in another. In a third, mix bread crumbs, ¼ cup Parmesan, oregano, basil, thyme, garlic powder, salt and pepper.

In two batches, toss ravioli (or tortellini) in flour, gently shaking off excess. Dip in egg and then in bread crumb mixture. Thread 3 breaded ravioli (or 5 tortellini) onto each skewer.

Once oil reaches 350ºF, carefully place skewers in pot, two at a time, and fry about 4 to 5 minutes. Drain on paper towels and sprinkle with remaining ¼ cup Parmesan. Serve warm, with marinara sauce.

Basil—The Royal Herb

We came across a great essay written by Frank La Rosa from L’Italo-Americano Newspaper recently.

Here’s the piece in its entirety.

Whenever I smell Italian tomato dishes being prepared in the kitchen, I immediately think of basil, or basilico. Italian cooking and the herb basil are inseparable. Basil, or Oncimum basilicum derives from India where it is very highly revered. The Indian “Holy Basil” is used in many religious ceremonies.

In Rome, orators put a leaf of basil in their mouths to give their words sweetness and truth. In fact, the Roman and Christian basilicas take their names from the same root word, the Greek “basilikon,” which means the place of royalty. And of course, there is the area in Italy called Basilicata on the instep of the peninsula.Basil or basilica is one of the most popular and easiest of herbs to grow. It does like warmth, good earth and ventilation.

[Read more…]

Salad Days are Here Again

By Marie-Pierre Moine

A great salad can bring a meal together, particularly now that the days are getting a little longer and we are looking forward to the spring ahead. The chefs at the St.Bernard Hotel in Taos Ski Valley serve wonderful refreshing vibrant salads every day. Take a leaf from Cuisine St. Bernard and brighten up meals with these original new recipes. (www.cuisinestbernard.com)

 

Avocado salad with sweet red onions & lime

The sweet red onion and the zingy dressing can be used to accompany other dishes. Chef Chris White at the St. Bernard has ‘deconstructed’ his salad recipe to make it easier to prepare the ingredients separately. A perfect starter.

[Read more…]