Italian Cuisines – Article On Italian Cooking Style And Cuisines
Italian cuisine was cultivated over centuries, influenced by dishes of adjacent countries. Joint Italy came through on the map of Europe just over 100 years ago, thanks to which Italy’s national cuisine has absorbed the best of the Liguria, Milan, Sicily, Naples, Calabria and other cuisines. Contemporary Italian cuisine can be provisionally divided into north and south, the chief difference – flavors, used by northern and southern chefs to cook the same recipes.
Even though Italian cuisine is mostly based mostly on pizzas and pastas, Italians almost never get fat and even live longer in contrast with others. Odd thing correct? Let’s try to make all clear by talking about some inevitable products of Italian cuisine.
Among specialists, nutritionists are waging a brutal battle on the acceptability of pasta for a healthy diet.Popular is strongly against it. Pasta is accused that it contributes to obesity, contains “empty” calories and is in general useless. And yet this product does not withdraw from the table of athletes, including bodybuilders.
Similar to flour products, pasta is a primarily source of carbohydrates. Most of them are starch, having a glycemic index of medium to high. However, the value depends strongly on the makeup of pasta, varieties used for making flour and cooking regime. Adding protein and especially eggs dramatically reduce the glycemic index, and slow down absorption of starch and reduce the increment in insulin levels. Regrettably, there is no fiber in pasta, with the omission of products made from durum wheat flour.
Different varieties of pasta can have up to 12 percent protein. Alas, this is largely inferior vegetable protein, deficient in lysine. However, the addition of eggs increases its nutritional value, practiced as well as enrichment of pasta with protein. As expected, noodles made from other grains, will have a slightly different amino acid composition.
The content of fat in the pasta is usually low. Exception – Chinese Kuksa or its analogues, produced in Vietnam. The energy value of pasta is very high. In addition, various additives can optimize the composition of the diet. This introduces a variety of food needed. For athletes are suitable mainly those sorts of pasta, in which there are protein supplements. Also, it makes sense to use products made from flour of the lower classes with a high content of fiber.
Another prominent Italian product is the olive oil – the only oil that is absorbed by the body to 100 percent. First, olive oil is an brilliant natural remedy for prevention of cardiovascular diseases. It contains a complex of vitamins (A, D, E) and monounsaturated fatty acids, which can reduce the level of detrimental cholesterol. This can further help in bringing down the index of dangerous cholesterol. Secondly, due to the presence of vitamin E and other antioxidants olive oil effectively prevents premature fading of the organism. Third, the oil helps to restore to health stomach ulcers and duodenal ulcers, improves the activity of the stomach, intestines, pancreas and liver.
For further information and videos on Italian Recipes and pasta food please go to pasta recipes
If you enjoyed this post, make sure you subscribe to my RSS feed!
