Tag: drinking

What to do after drinking and eating too much – Italian Cuisine

What to do after drinking and eating too much

How to dispose of the excesses of particularly elaborate lunches and dinners? Here's how to regain well-being and energy and free yourself from the sense of heaviness

It is impossible not to overdo the table when in company. Who hasn't gone overboard on holidays? Food, whatever the occasion, is above all conviviality and pleasure. But what to do after you drank and ate too much? What are the precautions to follow on the same day and in the following ones to counter the effects of a particularly elaborate meal? "The first thing to avoid is eating only a salad or fruit, a mistake that is often made after lunches and dinners in which one has exaggerated with portions of food and quantities of wine and in general alcoholic and carbonated drinks," he says. the dietician Patrizia Gaballo. Instead, it is better to simply reduce the portions in the next meal and bring balanced menus to the table. "Another useful suggestion to follow is to choose foods that can help the body get rid of the" toxic "substances produced by metabolic processes, which risk promoting a generalized sense of malaise that can manifest itself with heaviness, headache, tiredness and swelling , says the expert. So here's what to do after drinking and eating too much.

The tips to follow immediately

After drinking and eating too much, avoid consuming any leftovers, which risk straining the body even more and feeling burdened. If you have eaten and drunk too much for lunch, you can also skip dinner. This helps the body to cleanse itself of accumulated toxins. If, on the other hand, you have exaggerated at dinner, you can skip breakfast when you wake up. To compensate and eliminate excess sodium and counteract fluid retention, the advice is to drink plenty of water, also thanks to the consumption of herbal teas and herbal teas and plants with a detox action. «Fennel, for example, promotes diuresis and counteracts the sense of swelling. Mallow, on the other hand, is excellent for the intestine, while the artichoke, thanks to its cholagogue action, stimulates the work of the liver, an organ involved in the metabolization of fats and substances such as alcohol ".

The tailor-made menu for the next day

The next day it is essential to bring easily digestible meals to the table. For lunch and dinner, yes to a large portion of vegetables. "Thanks to the richness of fiber, they help restore hormonal imbalances due to an excessive intake of carbohydrates with a high glycemic load, for example in particularly elaborate first courses rich in sauces, sauces and desserts," says the expert. "The supply of antioxidants, of which they are also excellent sources, instead counteracts the production of free radicals and inflammatory substances that damage cells. The ideal is to associate them with a single source of easily digestible proteins. So no to the classic salad with mozzarella and ham. Better to choose fish, to be seasoned with extra virgin olive oil, to fill up on fats that facilitate metabolism ". Two typical menus to follow the next day? "For lunch, a fennel and citrus salad with salmon, for dinner instead of raw radicchio dressed with extra virgin olive oil and scrambled eggs".

small guide to gluten free drinking – Italian Cuisine

small guide to gluten free drinking

Are grappa, whiskey, gin and vodka gluten free? And the liqueurs? Which cocktails are safe and which are not? How can a celiac orient himself in the purchase of spirits and spirits? We find out with expert guidance

A glass of grappa after dinner, an amaro, a fresh limoncello in summer, or a gin-based cocktail. Alcoholic beverages (always responsibly and with measure) are a pleasure, even for those suffering from celiac disease: but as in many areas of taste, those who cannot consume gluten must always keep their eyes open. "We have to make a distinction between alcoholic beverages," he explains Laura Diodovich, Project Professional AFC – AiC (Italian Celiac Association) Marche, which specifies: «it is in fact necessary to distinguish between distillates which are always good, and which do not necessarily have to bear the words "gluten free", as long as they are free of flavorings or other substances, and liqueurs. The latter are considered at risk: this means that they are only suitable if they have the wording “gluten-free” . From AiC therefore, you have a traffic light green for grappa, gin, whiskey, tequila, vodka etc., even when they come from raw materials containing gluten. How is it possible? We asked those who deal with spirits for work.

Gluten-free spirits: spirits, 100 per 100 safe

Luca Sala Trade Marketing Manager of Meregalli Spirits, a leading company in Italy in the distribution of national and international wines and spirits, explains how the gluten contained in the raw material of gin, whiskey, vodka, obtained from cereals, does not pass into the distillate because: «distillation serves precisely to separate the heavy parts from the light ones, leaving all residues as production waste. Also what is called "head and tail" or the initial and final part of distillate (where a trace could be found) is thrown away. Particular attention should be paid to Gin because some flavors are made by maceration, so they may have gluten . After all, the list of aromas that may contain gluten “is endless, but it's not just aromas that are at risk. To be sure of a gluten-free product, you should work in an aseptic laboratory, an environment that almost no one has in the distillery or liqueur factory .

More explanations about Gin come from the distillery Bunches of Altavilla: «Gin, if obtained through the distillation process, is to be considered gluten-free. In particular, Gin Mazzetti, being “London Dry”, is obtained precisely from the distillation of a macerate with traditional stills, which makes it gluten free . Absolutely sure is grappa, as the Mazzetti d'Altavilla experts demonstrate: "First of all, since it is a distillate that uses pomace as a raw material, therefore the skins and seeds (called grape seeds) of the grapes, gluten is not contained in the raw material . Secondly, the same distillation process foreseen in direct steam stills means that the final distillate, resulting from the condensation of the steam coming from the stills, cannot – even if there is a presence – acquire any trace of gluten through this processing method " .

Liquors without contamination

More complicated is the discussion with regard to liqueurs: contamination, explains Luca Sala di Meregalli, «occurs by presence in the raw material or by contamination by external agents. The same goes for the aseptic laboratory . To be sure of the absence of contamination, it is necessary to have certifications available. This is what they do in Mazzetti d’Altavilla: "our liqueurs are all consumable even by those with gluten intolerances. Not being distilled in purity, in this case the certification that the raw material does not contain gluten and does not foresee the possibility of contamination with materials containing gluten. For blended products, it would be good to indicate the gluten-free symbol on the bottle or on the packaging to ensure its consumability by those with intolerances. We are gearing up for this! " A brand or a legible wording on the label would certainly make life easier for those suffering from celiac disease, at least as regards the choice of what to drink.

Eating (and drinking) along the Naviglio Pavese – Italian Cuisine

The other ship is returning to new life. Here are our favorite places, on a journey following the current from the dock to the city limits. Bars, restaurants, pizzerias (street food and urban cellars) and all the addresses along the Naviglio Pavese

The Naviglio in Milan is called in the singular because almost all of them pour along the Naviglio Grande, full of clubs and restaurants (some excellent, most for the use and consumption of tourists). But also on the other Naviglio, the Pavese one, addresses are not lacking. Here is our list, from Chinese fast food to the pizzeria, passing through the starred restaurant and the new openings. From the dock, following the current, towards the periphery and the city limits.

Mini Maoji
Maoji's younger brother, in Aspromonte square, this Chinese fast food specializes in street food from Hunan. Excellent bao, ravioli, aubergines, bowls of lamian and a few other specialties to feed yourself for less than € 4. Self service and with few frills, you can eat at the tables inside or outside. In the summer with a frozen Tsingao it is perfect. For those who love strong flavors.
Naviglio Pavese towpath 6

Just around the corner, this restaurant was one of the most talked about openings of 2019 (for the good). It's all very minimal, cold and the fog can be breathed from the photos on the walls and in a Milanese atmosphere that is all in the Nordic approach to catering: short menu, natural wines, seasonal and carefully chosen raw materials, unusual combinations on traditional ingredients . Try the brioche bread with duck pâté and caramelized onions, and desserts. On the rest you always fall on your feet with first and fifth quarters (about 50 €). For those who want to say: "I've been there."
Via Evangelista Torricelli, 15

Osteria Grand Hotel
If you haven't been there for ten years, it's still all the same, luckily. The Osteria Grand Hotel in Milan has a history that dates back to the early 1900s when it was called El Gandin and was known for its bowling green and the terrace where people danced in the evening. In 1981 it became Grand Hotel Pub and a program of shows of the new Milanese cabaret began after dinner where Lella Costa, Angela Finocchiaro, Aldo and Giovanni (then without Giacomo), Raul Cremona, Paolo Rossi and Claudio Bisio took their first steps. There is still a piano and for years jazz and blues have been played, with some appearances by Enzo Jannacci. The cuisine is Lombard, contemporary, so there is no lack of head, braised meat, polenta and traditional dishes, a hearty wine list. The internal room is elegantly decadent, but in the summer you can sit at the bucolic outdoor tables. For nostalgics.
Via Ascanio Sforza, 75

Chic’n Quick
The modern trattoria designed by Claudio Sadler, father of Milanese catering. More informal than the starred restaurant, we do not settle on techniques or raw materials, the menu changes every day and we spend around € 30 (for a gastronomic experience that everyone agrees). They range from pan-fried foie gras escalope with zibibbo gel, sweet-and-sour red onion and pumpkin mustard to masterfully executed Milanese classics: Milanese yellow rice to the jump with Grana Padano 27 months Riserva (€ 11) and veal cutlet Milanese (high or low), spinach and ratte potatoes (€ 23). And, for those who want, tandem menu, consisting of an appetizer, a first course, a second course and a dessert, for two people for € 100. For those who believe in democratic luxury.
Via Ascanio Sforza, 77

The father of contemporary Milanese cuisine (complete with Ambrogino d’Oro), settled on the Navigli since 1986 when he took the Michelin star at the Osteria di Porta Cicca. He has been at this address since 2007 and thanks to him the Naviglio Pavese has remained on the map of Milanese restaurants. Here the tasting menu is widely recommended, it has several and with formulas even for the youngest, just to bring everyone closer to haute cuisine. Try one of its fois gras at least once, like the foie gras salami, raisins, walnuts and seasonal fruit (on the menu since 1998) and new dishes, such as the Cevice di “Porta Ticinese” with lobster and nerves. For true gourmets.
Via Ascanio Sforza, 77

The most Milanese restaurant there is: on the Naviglio, a former industrial space, opened by three young people who did other things, in a communication agency. Milanese, so where you eat, but above all you feel good, from morning breakfasts to after dinner cocktails. Informal but stylish, the location does its part, but the menu amazes us by offering "Italian cuisine enriched by a touch of novelty", and without excess price. Example, Maccheroncino with chicken giblets ragout, ginger and nepetella for € 15 (or half portion for 11). There is no shortage of creamed cod, Milanese risotto with or without ragout of ossobuco, tripe and tartare. And for those who can't choose, the tasting menu is 45 €. For today's Milanese.
Alzaia Naviglio Pavese, 78 / Via Imperia 3

Urban Cellar
The first winery that produces wine in Milan, presses and refines grapes from the surroundings and the rest of Italy in barrels, bottles wine with funny names like Naviglio Rosso. Large, former industrial and bright environment, it is the first new generation wine bar: that is, a place specializing in wine that is appreciated even by those who are not fond of wine. Because they know about it, but they don't mind it, they have a bulk wine that taps from steel tanks at an excellent quality / price ratio (€ 4 per glass) and bottles for connoisseurs such as their Vulk 'Kaniko dell'Etna. The aperitif is made with (excellent) meats and cheeses, they organize concerts, tastings and even the harvest. For those who love wine or simply want to understand something more.
Via Ascanio Sforza, 87

A pleasant place, hidden from view, which as Milan wants today brings together many things: restaurant, club, bookshop or "motel" to rent a wine room by the hour. Of super design, but without being for this cold and bucolic despite being in Milan, this former canton house has become the perfect place for Sunday brunch, an aperitif at sunset, a salty husband to be nibbled or a tasting dinner done and finished. For the detail freaks.
Towpath Naviglio Pavese, 256

Abrupt grass
The first restaurant with vegetable garden in Milan is the right destination for a trip out of town by bicycle (10 minutes from the ring road). It is an enchanted place, Milanese by location but international by vocation. Chef Alice Delcourt is half French, half English, raised in the United States and de facto Italian and created this place in her image and likeness. They define it as a link between the countryside and the city, and it is in the approach to the raw material, in search of the products of the farms surrounding Milan and of Slow Food presidia and in the respect (almost Nordic) with which they are processed. International influences flow through the dishes; in summer, you can eat on the porch overlooking the vegetable garden, but you have to fear mosquitoes. You can also order a 4-course tasting for € 34, € 6 for € 45. Sunday Roast at 38 € (nothing but brunch!). To feel on vacation.
Towpath Naviglio Pavese, 286

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