Tag: diet

The Amadeus diet? Without salt and without meat but… – Italian cuisine reinvented by Gordon Ramsay

The Sanremo period opens with the announcement of the competitors. The host Amadeus is already on the front line in perfect shape. How does? Nutrition merit: the Amadeus dietin fact, it is particular and very rigid. It is necessary for him to face all the television challenges he is having in recent years and are already planned for the next ones: “Ama” has in fact been reconfirmed host of the Song Festival until 2024.

Tall and slender, 60 years old – he turned 4 September – the TV presenter from Ravenna has never shown signs of slowing down. Riding high since the 1980s – when he started with Radio Deejay -, Amedeo Umberto Rota Sebastiani – this is his name – never seems to age. “I’m not a foodiethis helps me a lot,” he said.

At 7 years old a bad misadventure

Amadeus has a very healthy diet which unfortunately is the direct consequence of a childhood trauma. In fact, the well-known presenter revealed that he was hospitalized for 2 months in hospital when he was 7 years old due to nephritis. A shock that marked him for life and which inevitably affected his habits, including eating habits. That’s why Amadeus he never adds salt to his dishes. But not only.

The Amadeus diet

Cooking without salt is therefore a healthy habit of the artistic director of the Sanremo Festival who, however, for over 15 years, has also gave up on meat red, to bread and in general to overly processed foods. Furthermore, he is not a good eater: “I eat little, without mixing foods too much”, he revealed

The dish that Amadeus cannot give up

If there’s one thing that Amadeus just can’t give up, it’s pasta. He eats it every day, albeit lightly seasoned or even unaccompanied. “All I need is a plate of pasta and I’m good to go,” she explained in the past. Your favorite condiment? A little bit of tomato sauce light. Pasta with tomato sauce is one of his favorite dishes along with chicken with curry accompanied by rice.

What do you eat during the Festival?

And during the Festival? There is little time, and you always have to be agile and quick because, contrary to what many people think, between rehearsals and live broadcasts, preparation and organisation, there is really a lot of work to do. “Artists and hosts need stay light: I understand, they can’t arrive weighed down when it’s time to go on stage. Amadeus often asked me for one spaghetti with light pestoto eat together with his wife Giovanna Civitillo, and I satisfied him”, revealed during the last edition of the event Pino Bucci, chef of the Globo hotel in Sanremo, where hosts and guests often stay during the days of the Festival.

Potato gnocchi, because they are also good on a diet – Italian Cuisine

Simple and rich in taste, in the right quantities and with the most suitable ingredients, they are an ally of the line. Here are the advice of an expert to follow

The potato gnocchi they combine tradition and taste and are also good a diet. They are an excellent alternative to pasta, for example on holidays, when it is more necessary to reconcile moments of conviviality with the need for the line because they provide almost half the calories, but allow you to bring dishes and recipes with a particular flavor to the table. But which ones to choose? Better homemade or packaged ones? "The ready-made ones often contain not only potatoes, flour and water, but in some cases palm and rapeseed oil, sulphites, glutamate and many other preservatives that risk making the dish less healthy and less ally of the line", explains the nutritionist Nicoletta Bocchino. "Then, you need to pay attention to the quantities to avoid exceeding with starches with a high glycemic index that can cause a sudden increase in blood sugar and make weight loss more difficult due to the reappearance of appetite in a short time", says the expert, which explains why potato gnocchi are also good on a diet.

The advantages for the line

«Egg-free potato gnocchi mainly provide slow-release carbohydrates and many B-complex vitamins, such as vitamins B1, B2 and B3, which give energy and satiety and promote metabolic processes. In addition, thanks to the richness of tryptophan, they activate a whole series of wellness hormones that help you feel better, including serotonin. The latter, in addition to making you feel satisfied and relaxed, is involved in the regulation of hunger, "says the expert. If the potato gnocchi are prepared with eggs, they are slightly more caloric, but at the same time they provide proteins that make the recipes even more complete. "Combined, for example, with seasonal vegetables and a drizzle of extra virgin olive oil, they can become a single dish that in a single course guarantees all the nutrients the body needs for a balanced meal".

The tips to follow

"To make potato gnocchi excellent allies in the diet, first of all, you can add the boiled potatoes to the dough only after having cooled them in the fridge. Cooling in fact modifies the structure of the starch and lowers its glycemic index, thus avoiding the fluctuations in blood sugar that promote greater production of insulin, the hormone that stimulates hunger. The combination with other foods will do the rest ", explains nutritionist Nicoletta Bocchino. Another small trick is to use the black one, also called violet, in the dough instead of the white potato. "In this way anthocyanins are added which also give the dish antioxidant properties, useful for facilitating the disposal of toxins and counteracting inflammation". To improve the nutritional profile of the dish, type 2 whole wheat flour can be used in the dough. "Compared to refined, 00 and 0, it provides slow-release carbohydrates and fibers that slow down the absorption of starches. And, finally, you can completely exclude the salt in the dough and add it only in the sauce, to avoid overdoing the sodium, which promotes retention and swelling ".

How to combine them at the table

"A mistake that is often made when eating potato gnocchi is to consume other foods rich in carbohydrates in the same meal, such as bread and starchy foods in general, which worsen their impact on blood sugar." Then pay attention to the condiments. «For example, eating a plate of gnocchi with butter will have a different effect than a plate of gnocchi prepared for example with tomato sauce and seasonal vegetables. In fact, vegetable fibers slow down the absorption of starches, reduce their effects on blood sugar, blood sugar levels and increase their satiating effect ". Ok also with fish such as salmon or with the classic meat sauce. "They both provide noble proteins, complete with all essential amino acids and healthy polyunsaturated fats that improve their impact on insulin. In these cases, however, it is better to give up the second one to avoid an excess of protein that slows down its digestibility and combine the dish with a mixed salad, dressed with extra virgin olive oil, which increases its satiating effect ".

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Pasta and side dish? The true Mediterranean diet – Italian Cuisine

No meat, but cereals, legumes, vegetables and extra virgin olive oil. From the Apulian tradition to a starred version, a mix to bring to the table every day; and the dream of a vegetarian tavern

Vegetables; pasta, bread or rice; fruit: the main meals in the Mediterranean diet they are based on a few basic ingredients, enriched with vegetable fats and dairy products. In fact, a balanced diet consists of 50% complex carbohydrates, more than 20% fat and 10-12% protein. Practically what the whole world envies us is a diet based on first courses and side dishes; even though it may seem strange today, get used to the veal slice or the vegan burger. The recipes for a healthy daily diet are more like orecchiette with turnip greens or pasta with lentils rather than high-protein and avocado-based dishes. And they are not two random examples, because Puglia is in fact one of those regions where this mix has always occurred, and to which one can look to today to rethink one's daily diet.

Land of agriculture and "sopratavola"

Puglia is a land of flourishing agriculture, the national vegetable garden from which more than 30% of the oil, tomatoes, artichokes, cabbage and salad we eat in Italy come. But it is also a region with enormous biodiversity in terms of vegetables and which produces vegetables unknown elsewhere such as sponzali, barattieri, purple carrots and other varieties that are the protagonists of the local food and wine tradition. In addition to the most well-known and already mentioned typical dishes, just think of the eggplant parmigiana and the so-called "sopratavola", ie the use of serving raw vegetables to munch on before or after a meal, such as a pinzimonio or crudité, to put it in French. Carousel, celery, chicory, radishes were brought to the table to end a meal and linger chatting and munching on something or, as happens everywhere today, together with olives and chips for an aperitif. Healthy.

Pasta and side dish

Domingo Schingaro, starred chef of the restaurant I Due Camini in Borgo Egnazia, is one of the singers of Apulian biodiversity and puts vegetables at the center of his dishes, even without necessarily combining them with a component of fish or meat, a deeply trendy choice today and at the same time absolutely Apulian. On the stage of Identity of Pasta annex2021 edition of the Identità Golose congress so he presented a plate of tubettini with a side of green beans. Or vice versa: depending on your point of view. «In the dinner tasting menu we serve courses that include several saucers, and we always try to propose the right amount of carbohydrates also according to the daily cycle of necessary nutrients. Consuming fiber along with a pasta improves digestion and the proper absorption of carbohydrates. This concept of well-being is linked to a tradition: a raw vegetable such as "uaccie" celery has always been served on an Apulian table together with an important course such as Orecchiette con le brasciole. barattiero watermelon, Polignano carrot, celery, radishes .

Spaghetti with green beans and tubes with mussel water

Three preparations that are served in a single course: «The carbohydrates of the tube, the green bean which has the shape of spaghetti which provides fiber and minerals, the mussels and the cacioricotta the proteins. Spaghetti is replaced by the "pinto" green bean, a typical Apulian long croissant that can be kept dried until winter. She cooks them in an essence of seaweed and mussels and then serves them by placing a conserve of Gargano tomatoes and aglione on top. To finish the dish, a sprinkling of cacioricotta, also from the Gargano. On the side, a second dish with tubes cooked in risotto in the same broth of seaweed and mussels, served over a cream of bran and parsley, and then a few drops of a cream of mussels, tomato peel powder and crusco pepper. Everything is cooked without salt, replaced by the flavor of algae and mussels, and by the concentration of flavors obtained from the various drying processes. To drink, an infusion of dried fig leaves which, he explains, "helps to decrease the glycemic part of the pasta", and therefore promotes its digestibility. The name is Mediterranean Breeze, because the Mediterranean breeze in Puglia helps the preservation and drying of food, which "stops time" and allows us to enjoy these products even when the season is over.

The vegetable precedence: the prize

A recurring theme in the most anticipated chef's congress in Italy, the vegetable has also become the prize Best Green Ideas, assigned to Diego Rossi of the Trippa restaurant in Milan. During the award ceremony Katia Piazzi of Koppert Cress thus motivated the award to a tavern that made the fifth quarter its flag: "We at Identità are pleased to see how finally many realize that one must not be partisans of a choice, but to experience cooking in an omnivorous way, without considering vegetables as side dishes to which you do not pay the right attention. Diego Rossi succeeds with gusto because he himself loves vegetables . His dream? A vegetable tavern with a side of meat.