Ciao e benvenuto!
Hello and welcome!
Italy: the land of the mighty Roman empire, the Colosseum, Renaissance art, the Catholic Church and delicious Italian fare!
When you think of Italian cuisine, most people will conjure up thoughts of pizza and pasta. But Italian food is so much more than that. Think hearty stews, fresh seafood, tomatoes galore, freshly pressed olive oil, and colourful salads. But as much as Italian cuisine encompasses the healthy characteristics of the Mediterranean diet, it also has another side - the unhealthy side. Think of the endless array of cheeses, creamy pastas and risottos, fritto misto, parmigiana, and don't even get me started on Italian desserts! But you don't have to search very hard to find healthy and delicious options. Here are some to get you started:
CACCIUCCO
Cacciucco is an Italian fish stew native to the western coastal towns of Tuscany and Liguria. A hearty dish, it is made of different types of fish and shellfish, with one tradition stating there should be five different types of fish in the stew - one for each letter c in the name. Aside from the seafood, there are also a number of other ingredients including various vegetables (onions, tomatoes, leeks, zucchini, squash), spices (garlic, aniseed, salt, pepper, thyme, parsley) and liquids (fish stock, vermouth, wine) - making up the beautifully fragrant broth. There are many variants of cacciucco, varying by region and availability of ingredients.
MINESTRONE
A robust soup of mixed vegetables, borlotti beans and pasta or rice, minestrone has origins that pre-date the mighty Roman Empire. With no fixed recipe, minestrone allows for the creation of a wonderful dish using a variety of ingredients depending on availability and preference.
PIEDMONT CARPACCIO
Carpaccio is the culinary term for thinly sliced raw meat. Piedmont carpaccio is a dish of very thinly sliced raw beef with shavings of white truffle or parmigiano, rocket, and a marinade of lemon juice and olive oil.
CACCIATORE
Cacciatore means "hunter" in Italian. In gastronomy, alla cacciatora refers to a dish that is prepared 'hunter-style'. Chicken is the most commonly used meat with rabbit also a popular choice. Cacciatore involves braising the meat in a tomato-based sauce with onion, herbs, capsicum (bell peppers) and wine. Cacciatore has many variations depending on the region. Southern Italian cacciatore often uses red wine, while Northern Italy has a preference for white wine.
CARCIOFI ALLA ROMANA
Carciofi alla Romana is a typical Roman dish that literally translates to "Roman-style artichokes". Stuffed with a mixture of parsley, lesser calamint, garlic, salt and pepper, the artichokes are then braised in a pot of water and wine until the liquid has evaporated.
PANZANELLA
Panzanella, also called panmolle, is a beautifully fresh Tuscan salad, popular in the Italian summer. With tomatoes, onions, fresh herbs, chunks of crusty bread and topped with an olive oil and vinegar dressing, panzanella is the perfect accompaniment to any meal.
FAGIOLI ALL'UCCELLETTO
Fagioli all'uccelletto is the Italian version of baked beans, native to Tuscany - specifically Florence. A beautifully simple dish with cannellini beans stewed in a delicious tomato based sauce with fresh sage stirred through, the name 'Fagioli all'uccelletto' literally translates to “bird-style beans”.
So there you have it, Italy on a healthy plate!
Felici de mangiare!
Happy eating!
Next we head to our final culinary stop.......THE MIDDLE EAST!
JW
Hello and welcome!
Italy: the land of the mighty Roman empire, the Colosseum, Renaissance art, the Catholic Church and delicious Italian fare!
When you think of Italian cuisine, most people will conjure up thoughts of pizza and pasta. But Italian food is so much more than that. Think hearty stews, fresh seafood, tomatoes galore, freshly pressed olive oil, and colourful salads. But as much as Italian cuisine encompasses the healthy characteristics of the Mediterranean diet, it also has another side - the unhealthy side. Think of the endless array of cheeses, creamy pastas and risottos, fritto misto, parmigiana, and don't even get me started on Italian desserts! But you don't have to search very hard to find healthy and delicious options. Here are some to get you started:
CACCIUCCO
Cacciucco is an Italian fish stew native to the western coastal towns of Tuscany and Liguria. A hearty dish, it is made of different types of fish and shellfish, with one tradition stating there should be five different types of fish in the stew - one for each letter c in the name. Aside from the seafood, there are also a number of other ingredients including various vegetables (onions, tomatoes, leeks, zucchini, squash), spices (garlic, aniseed, salt, pepper, thyme, parsley) and liquids (fish stock, vermouth, wine) - making up the beautifully fragrant broth. There are many variants of cacciucco, varying by region and availability of ingredients.
MINESTRONE
A robust soup of mixed vegetables, borlotti beans and pasta or rice, minestrone has origins that pre-date the mighty Roman Empire. With no fixed recipe, minestrone allows for the creation of a wonderful dish using a variety of ingredients depending on availability and preference.
PIEDMONT CARPACCIO
Carpaccio is the culinary term for thinly sliced raw meat. Piedmont carpaccio is a dish of very thinly sliced raw beef with shavings of white truffle or parmigiano, rocket, and a marinade of lemon juice and olive oil.
CACCIATORE
Cacciatore means "hunter" in Italian. In gastronomy, alla cacciatora refers to a dish that is prepared 'hunter-style'. Chicken is the most commonly used meat with rabbit also a popular choice. Cacciatore involves braising the meat in a tomato-based sauce with onion, herbs, capsicum (bell peppers) and wine. Cacciatore has many variations depending on the region. Southern Italian cacciatore often uses red wine, while Northern Italy has a preference for white wine.
CARCIOFI ALLA ROMANA
Carciofi alla Romana is a typical Roman dish that literally translates to "Roman-style artichokes". Stuffed with a mixture of parsley, lesser calamint, garlic, salt and pepper, the artichokes are then braised in a pot of water and wine until the liquid has evaporated.
PANZANELLA
Panzanella, also called panmolle, is a beautifully fresh Tuscan salad, popular in the Italian summer. With tomatoes, onions, fresh herbs, chunks of crusty bread and topped with an olive oil and vinegar dressing, panzanella is the perfect accompaniment to any meal.
FAGIOLI ALL'UCCELLETTO
Fagioli all'uccelletto is the Italian version of baked beans, native to Tuscany - specifically Florence. A beautifully simple dish with cannellini beans stewed in a delicious tomato based sauce with fresh sage stirred through, the name 'Fagioli all'uccelletto' literally translates to “bird-style beans”.
So there you have it, Italy on a healthy plate!
Felici de mangiare!
Happy eating!
Next we head to our final culinary stop.......THE MIDDLE EAST!
JW
