Italian cuisine: starchy foods
Between the risotto, the pizza dough, the bruschetta slices and the countless pasta recipesItalians consume complex carbohydrates at each meal. Thanks to the progressive diffusion of their energy, they avoid the helm strokes and food cravingsthat cause us to snack between meals.
>> To read also: 5 foods that cause cravings
>> Also to discover: the recipe for the mini-pizza with red onions
Italian cuisine: garlic and onion
Widely used in Mediterranean countries, garlic and the onion, two vegetables-condiments contribute to the good health of the heart and the arteries. The onion notably provides quercetin, a antioxidantvery well assimilated, and sulfur compounds which, like those present in garlic, promote the fluidity of the blood.
>> To read also: Garlic, an excellent medicine
>> Also to discover: the recipe for the ricotta and onion tart
Italian cuisine: olive oil
Ideal in the kitchen, since it supports high temperatures without burning, olive oil is also widely used for marinades and seasonings. To choose “extra-virgin from first cold pressing”, so that the quality of unsaturated fatty acids, vitamin E and polyphenols, protectors of the cardiovascular system, is preserved.
>> To read also: Discover the new health oils
Italian cuisine: fresh herbs
Their properties:facilitate digestion and the work of the liver. Featured, Rosemary – to serve with lamb, poultry or baked apples, lhas sagewith fish or veal, thymewith grilled vegetables, soups or meats and the Basilicwith raw vegetables, in particular tomatoes.
>> To discover also: the recipe for Tomato, basil and black olive quiche and the recipe for Lamb carpaccio with basil
