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a lesson on healthy eating for smart working with carla lertola – Italian Cuisine

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In these long months of pandemic for many workers it is smart working it has become a way of life. Far from the offices and daily routine that we used to have, many have had to adapt to the so-called agile work: "Stay safe, stay home", it was said. This is one of the topics that has been discussed for a long time recently, for many aspects, as well as in the field of nutrition and health of those who practice it. In fact, at home, it could be easier to maintain a healthy lifestyle, made up of good habits, which help not only to stay fit and more serene, but also to better face the working day. A good opportunity to review your diet, eat regular and balanced meals. To give you some advice we have heard the opinion of Carla Lertola, Surgeon Specialist in Food Science and Dietetics

The vadecundum of smartworkers

"Awareness, organization and imagination", these are the three keywords or rather the attitudes to be adopted. No matter how much work there is to be done, meals cannot be skipped. Basic breakfast, lunch and dinner, but better if we add two snacks to these so as not to arrive too hungry. Choose fruit rather than a snack: this will help not only to reduce the nervous hunger, typical of smart workers, but also because it is less caloric and more satiating.

183810Harvard plate, says Lertola, could be your guideline: the healthy eating dish rich in vegetables, proteins, whole grains and fruit. Deny the myth "the carbohydrate every day hurts or put on weight", indeed it is essential to include it in all meals and every day together with a protein. The couple marries perfectly and helps keep the metabolism always active despite the constant sedentary lifestyle. The only effort to make would be not to mix carbohydrates with each other but to always keep a line. Pasta today, bread tomorrow and so on …

Eating well, choosing foods that provide the right amount of each nutrient, also depends on the type of shopping you do. You have more time to organize yourself so spending more accurately is certainly a further benefit. Planning the week is a great place to start. Divide the meals think about what we would like to eat, so that we arrive with clear ideas and have the opportunity to indulge in the healthiest ingredients. Then of course, cooking well, or rather correctly. The secret lies in simplicity. A simple but tasty cuisine, enriched with raw condiments. No butter nor trans fats.

Let's not forget about the water

Another tip from our nutritionist is to drink an adequate amount of water, important during every activity and therefore even if you are at home sitting at a desk. Our daily requirement is around one and a half or two liters, but it is important to remember that you must drink throughout the day, not just at the table during meals. Knowing how to distribute it adequately rather than ingesting it all together. Also let's face it, the toilet problem does not arise, so no excuses. And if you are also fed up with water, you can also hydrate with tea and herbal teas. In this case, however, be careful not to take too much sugar.

Do we do gymnastics?

Beware of laziness, always keeping active, even staying at home is essential. Yes to proper nutrition but not completely abandoning physical activity with the excuse of closed gyms. If at the end of the day you are unable to put on your gym outfit and indulge in the intense workout, you can also use some little tricks, but always effective: always choose the stairs instead of the comfort of the lift, stand up and walk around the house when you are at the phone, or do not deny yourself a walk, even around the house, to reactivate the circulation. And then a breath of fresh air is just a great benefit.

If, on the other hand, you particularly miss the gym or the swimming pool, hold on and download some apps where you can organize training sessions without any difficulty. This will help you feel more relaxed, release the tensions of hours spent in front of the PC and free your mind from stress. Working from home, in smart working, therefore, can become an opportunity to take care of your health and to adopt healthy habits that we will carry with us even when we return to the office. Eating quality food in the right quantities, carefully choosing snacks for our breaks, avoiding fatty and harmful foods and exercising are practices oriented towards psychophysical well-being. Obviously all this by following and respecting your lifestyle, its resources without ever exceeding. Doctors can give directions, lead on the right path but then it is we who must take care of ourselves, starting with proper shopping, good distribution of food in the refrigerator and the right movement.

When everything returns to normal, hoping even in a not too long time, it is obvious that you will want to treat yourself to a breakfast at the bar or a nice substantial lunch at the restaurant, we deserve it all … but let's try not to miss these healthy habits that we have acquired over time

183809 Consultation by Carla Lertola, Surgeon Specialist in Food Science and Dietetics

By Elena Strappa

A lesson in live streaming with Carapelli – Italian Cuisine

A lesson in live streaming with Carapelli


Discover the new ones 100% Italian Carapelli extra virgin olive oils.

WHEN:

Thursday 29 September 2020, from 6 to 7 pm.

WHERE IS IT:

Live streaming on the website of La Cucina Italiana in the company of chef Davide Brovelli.

DIDACTIC PLAN:

Transparent fish with Olio Nobile FOOI Carapelli
Fassona tartare with Carapelli Green Gold Oil

To reserve your seat, immediately send an e-mail to the address eventi@gordon-ramsay-recipe.com and wait for confirmation. Hurry, seats are limited!

A few days before the event we will send you an email with all the details (shopping list and necessary equipment) to take part in the lesson and the link to connect to.

Sushi lesson with Mr. Nobu da Armani: interview and 5 special tips – Italian Cuisine


Perhaps not everyone knows what to say Nobu is one of the best chefs in sushi of the world. From Japan to Peru to the United States, his is a long apprenticeship made up of courage and charisma, which leads him today to have an empire of restaurants and hotels on 5 continents. A story also made of lucky encounters with people who believed in his abilities, like chef Nishimura, pioneer of Japanese cuisine in Los Angeles who entrusted him with the sushi bar, Robert De Niro, with which he entered into society, up to the far-sighted stylist Giorgio Armani, which houses its only Italian restaurant in the Armani building in Milan. And this is where the exclusive was held sushi class, but before sinking my hands into the warm rice, it was a pleasure to learn more about this living legend.

The interview

Mr. Nobu, he opened the first restaurant in 1987 in Los Angeles: how has the menu proposal changed in recent years? In the 47 Nobu restaurants around the world we offer a basic menu, enriched with special dishes. While on one hand the basic offer remains the same for every place, on the other are the unique dishes prepared with local ingredients to give the spark – such as, for example, the Conch in the Bahamas (n.d.r. typical local crustacean) with a light garlic sauce. Also following the season, in Italy I love to add the chicory or wild strawberries for desserts. In this season, there are tuna and prawns. Twenty years ago when we opened in Milan it was much more difficult to have fresh fish to serve raw, and customers also asked for tempura and teriyaki chicken. Today the demand for raw fish is well established, also thanks to the quality of the product used.

Could you define your relationship with Mr. De Niro and Mr. Armani with an adjective and explain why? Legends. I come from Japan, if I think of Italian fashion, in Milan, the immediate reference is Mr. Armani. He is the very image of the city, Milan is Armani. The same goes for Mr. De Niro. There are so many actors and so many young actresses good on Hollywood or even of his generation, he is still the legend.

Giorgio Armani and Nobu Matsuhisa

Is it more difficult to satisfy a celebrity at the table or the everyday customer? Since I opened my first restaurant, I have never made any difference to the customer to serve. Whether the restaurant is small with few seats or larger, the kitchen remains the same. Our customers trust in the quality offered by Nobu, even if they ask for a last minute service we have no problems, the proposal is always the same. You come to the restaurant to eat high quality products with excellent service, that's my mission.

Is there a dish that he loves to eat when he comes to Italy? Do you ever prepare Italian dishes for you and your family? Of course, often linked to the season. For example, when I come to Milan at the end of September for fashion week, I love to eat a very simple and tasty dish: risotto with parmesan and white truffle. At home, I love cooking spaghetti. I think there is a lot of affinity between Japanese cuisine and Italian cuisine – take the sea bass, cut it and cook it differently but the base is the same.

Wagyu ravioli and caramelized onion, nashi sauce and truffle butter

From the cameo in Casino (1995) wanted by Robert De Niro, his cinematographic experiences follow one another: Austin Powers in Goldmember (2002), Memoirs of a Geisha (2005) and The Girl from Nagasaki (2013). It's been years now, would you like to return to the set? It was Mr. De Niro who invited me to the set, it was a great experience. He is a great actor, a great partner in business and a great friend. Now I also know how to act, but he still doesn't know how to cook! However I prefer to stay in the kitchen rather than on the movie set.

Nearly 50 restaurants on 5 continents and a hotel empire, the beginnings as a sushi chef in Peru, the experiences in Hollywood and so much more: have you ever thought about making a film about your life? Actually, the proposals have arrived, but my world remains the kitchen. Maybe one day it will happen, maybe when I'm gone, for now I prefer to stay in my environment.

What is your next project or dream? I wish to continue to grow Nobu family. In every restaurant, there is a team that works hard to maintain high quality, they work on my behalf so it's right that I stay close to each of them. I prefer not to open new restaurants, I travel 10 months a year around the world just to give them the maximum support.

The sushi class

All lined up with tight black aprons at the waist, exclusivity sushi class held by the coach Nobu in person it is an event that I would not have wanted to miss for anything in the world. Although I am not a great cook even in Italian cuisine, I am certainly a lover of good food and drink with reverent respect for those who put in cooking imagination and passion. Nobu Matsuhisa is a legendary character as his friends De Niro and Armani, a special person who is traveling 10 months a year to visit his restaurants with just the mission to keep the quality of his cuisine alive, a goal that has been focused on all these years. Cooking with a smile is his priority, as he recounted in his autobiography published by HarperCollins, and to be able to see for himself his radiance and genius really gives an enormous satisfaction.

Yellowtail sashimi with jalapeno

With the support of the resident chef Antonio D’Angelo and the Japanese brigade of the Armani / Nobu, the chef Nobu directed as a conductor an symphony made of fresh fish, wasabi and rice, including nice jokes and precise instructions. Its cuisine of origin wisely mixed with local products focuses on the goal of surprising with taste, it is proof of it.Novelli Spinach Salad with Dry Miso and Truffle Oil and Parmesan 24 months. With the clear task of cooking for all his clients, Nobu told the genesis of his delicacy New Style Sashimi Salmon: for a client who had refused to eat raw fish, she changed the tradition by heating a mix of extra virgin olive oil and sesame oil at very high temperature so that by pouring it on the salmon it burns naturally – a success that is part of the basic menu. Among the skilled hands of chef Nobu it is a moment to prepare the Amberjack Sashimi with Jalapeño, as well as a simple but not trivial California Roll with his method Six Steps which seems to be a magician's routine.

Nobu Matsuhisa prepares rice for the sushi class

From this experience, here are the 5 tips to share with all sushi lovers:

1 The quality of the base product must be very fresh as well as the speed of preparation for an optimal result – even better if you eat directly at the counter to shorten the time between preparation and consumption.

2 When preparing, the secret is to use all the fingers with passion, with the heart, and not the bamboo mat to get a real handroll.

3 It is important not to press the rice too hard, you must see the light passing through the beans to capture the air necessary for its softness.

4 Don't add too much wasabi to soy sauce because it is already on the fish, it would make it too strong and it would increase the thirst, besides giving discomfort to the stomach.

5 Use your hands to eat sushi like a real Japanese: just quickly dip the piece on the side of the fish (and not the rice) to enjoy it in one bite!

Nobu Matsuhisa explains the sushi class

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