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Why do Italians still look good in their 40s, 50s, 60s? and why are 90 year old ladies still ambling around the markets stalls early on Saturday mornings? Because they eat well. Here is a small list of ingredients you can add to your diet so that you can live to a ripe old age .. |
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Virgin Olive Oil
Virgin Olive Oil is made exactly like Extra Virgin, but their acidity, in terms of oleic acid is allowed to reach 1 ˝%, 3%, and 4%. |
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Health Benefits of Olive Oil
Calories in a tablespoon of olive oil are about equal the amount in a tablespoon of other vegetable oils, but because of its rich taste, you will not use as much.
The "fats" from olive oil are monounsaturated and polyunsaturated, which have been found to lower the amount of cholesterol in the blood which is much better than saturated fats, like butter or palm or coconut oils, which cause cholesterol levels to rise. A 10 year investigation carried out by the University of Minnesota into the relationship between heart disease and the fat in 7 national diets, revealed that Italians and Greeks who are heavy consumers of olive oil have one of the lowest rates of heart disease!
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Nutmeg: Noce moscata
Nutmeg is a pungent spice which should be used with discretion, grated straight onto the dish in which it is required. When grated it releases a delicious aroma and flavor. It can be used in both sweet and savory dishes, especially in ravioli and tortellini fillings and often flavors hot punches and other warming drinks. I always add a touch of nutmeg to my Bolognese sauce! |
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The Spice Trade
There was already a spice trade in the Early Middle Ages, but this really intensified after the Crusades. Demand was as much for cooking as for medicine. Alongside the fascination of rarity and high price, spices had other more practical and important qualities: the preserving of meat and fish for longer periods and the flavoring of otherwise bland foods besides. There was also an obligatory route for spices fixed, as with other prized merchandise, by customs and taxes. For many years the last lap of the journey was the monopoly of the great Venetian merchants and bankers. |
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Garlic: Aglio
Garlic is a must in my kitchen and it should be in yours, too. It is an important ingredient in Italian cuisine, especially in sauces, roasts and, of course, pesto. |
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Anchovies: Alice, Acciugha
The anchovy is a small sea fish found in warm waters. Quite often, lesser members of the herring family such as sprats and pilchards are labeled anchovies and, although they are well spiced, is not the real thing. Anchovies are used either fresh or preserved, sold in cans, boned and covered in oil, as a paste, or preserved in rock salt.
A jar of salted anchovies will keep almost indefinitely provided they remain covered by liquid and are always taken out with a clean spoon or fork. Canned and oiled anchovies last well if covered in oil.
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Basil: Basilico
Basil is a lovely aromatic herb with a spicy and aromatic scent. Many say that basil is the most important herb in Italian cooking, and I'd have to agree. In Italy basil leaves are best known in pesto, but is also used to flavor tomato sauces, salads and in minestrone and vegetable soups. Fresh basil, of course, is the best thing to use, and it is very easy to grow -- dry basil has practically no flavor. If there are times when fresh basil is not available, do use dry basil (definitely not for pesto, though) Use it in soups, salads and tomato sauces. Fresh basil can also be stored by layering in a jar with olive oil. |
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Tomato: Pomodoro
If you ask anyone what they think of first, when you say "Italian cuisine", most (or all of them) will answer "pizza and pasta"!
Both of these need a delicious "salsa di pomodori", which makes tomatoes or "pomodori" one of the basic ingredients of Italian cuisine!
Tomatoes are a fruit from the berry family. Of course we all know that they grow on a vine. They are used widely in Italy, in all types of dishes from antipasto to desserts, either fresh or cooked, stuffed, dried or preserved in oil (sun dried tomatoes!).
Tomatoes are so prized that in Italy, we celebrate "Tomato Day" in July. The whole family ventures to gathers make as much "salsa di pomodoro" as possible! The whole family helps. I remember my grandparents picking them off the vine while I was in charge of picking basil leaves at only six years old! Of course I have fond memories – it is a lot of fun, but one day is enough: "Tomato week" gets rather tiring, even for me! However, it’s a great way to bond with your children, so do try it.
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Parmesan: Parmigiano Regiano
The most well-known of the Italian cheeses, this one is sharp and strong in flavour. The most common use is to sprinkle it on top of pasta dishes. Personally, I like it cut into scaglie or chunks with Parma ham and fresh pasta dura bread. Others like it shaved on top of pasta, salad or carpaccio. My tip is this: when you have only the "scorza" (the hard outside layer) left, grill it! |
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Parma ham: Prosciutto Crudo di Parma
This is one of the most imitated Italian small goods. However, Parma ham is Parma ham. There are absolutely no substitutes. The best one is ‘San Daniele’, named after a small town in northern Italy. It is the most expensive, but worth it! It is widely used in antipasto, salads, pasta sauces, pizzas and many main courses such as salt’in bocca all romana. Parma ham lovers prefer to slice it with a knife because the electric slicer might alter its delicate taste. |
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Truffles: Tartufi
In Italy we produce both black and white truffle varieties. They are very common in region of Umbria, where I did my cooking studies. Many truffle dishes include "alla norcina" in their name because Norcia is the city where they are most widely cultivated. Truffles are very expensive but so rich in taste so you only need the tiniest amount. I like them sliced and served on top of "al dente" pasta or as a stuffing for beef medallions. Of course truffles are also very famous in Perigord, in France, where they master the art of truffle gelato! |
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