Eating Healthy During your Visit to Sicily

One of the many misconceptions about Sicily is that it is full of sweets, fattening, fried and unhealthy foods.  Living in Tampa, Florida, which has a lot of Sicilian immigrants that arrived in the late 1800s, their descendants have that inaccurate view of the island’s cuisine.  Most of my fellow Americans in general believe that the food is fattening.  They think Sicilian cuisine consists of a deep-dish, thick-crusted pizza and spaghetti with meatballs.  They are sadly mistaken!  

True, you can find many of these non-healthy foods in Sicily.  The island is especially known for its famous desserts such as cannoli and cassata.  There is no other region of Italy as famous for its sweets.  And there are some fried street foods such as the arancini (rice balls) and panelle (chickpea fritter) that abound, especially in the capital city of Palermo.

However, it is very possible to enjoy healthy eating habits in Sicily.  The expected longevity of Sicilians and southern Italians in general tend to be the highest in all of Italy.  What is their secret?

The secret lies in the use of the natural foods and ingredients that are part of the island’s ecosystem.  The rich volcanic soil and temperate climate makes it ideal for growing and cultivating many of the so-called super foods such as (extra virgin) olive oil, fruits, legumes, vegetables, berries, tomatoes, artichokes, eggplant, garlic, figs, basil, etc.   

There is also an abundance of citrus such as oranges (blood oranges and other types), lemons and limes.  It’s impossible to go through any part of Sicily without noticing the cactus and the accompanying fruit known as cactus pear.  It’s also known as a prickly pear or Indian fig.  It is a fruit that is juicy and edible and known to aid in digestion.  You just have to take special care in peeling and eating this one!

Sicilians also have an abundance of organic fruits, vegetables and foods to choose from.  About a third of the organic farms in Italy are located in Sicily.  

We all know the benefits of drinking a glass of red wine every day, especially with your meal.  Sicily has some great reds including Nero D’Avola, Corvo and of course the famous dessert wine Marsala.  The wines from Tuscany get most of the glory for Italian wines but the Sicilian ones are just as good but underappreciated.  Aided by the rich volcanic soil of Mt. Etna, I would say there are some Sicilian wines that are even better.

Fish is also a very important part of the Sicilian cuisine as the waters off the island produce a great amount of high-grade seafood.  Much of the tuna is exported to Japan for sushi making.  There are many fish markets in Sicily where you can have many options of seafood available during that particular season.  And it is also a very important part of the Sicilian cuisine, more significant than pasta.  In Palermo swordfish is used at a meal to signify a special event. 

Another reason for Sicilian longevity is that they are not afraid to walk and use public forms of transportation.  The old Italian custom of la passeggiata, or taking a stroll before dinner is alive and well in many Sicilian towns.

So don’t put off that visit to Sicily for fear of gaining weight.  You can actually have a healthy vacation by eating and enjoying Sicilian cuisine.  You can come back a bit lighter if you are active and follow the Sicilian ways of walking everywhere and eating healthy.  Just try to limit the sweets… especially the cannoli!

About the Author:

Larry Aiello is an Italian-American living in Florida who loves to share his knowledge and passion for all things Italian.  You can find out more by visiting his website at Addicted2Italy.com.  He has also published a few books on Italy, the most recent called: First Time to Italy and Rome Vacation Planner: 2-Book Italian Travel Bundle and is available on Amazon. 

Flavours Explores How Italians Have Adopted The American Way With Disastrous Consequences

Before we start, I just want to ask a question. Bearing in mind all the meals Lillian is going out for on The Archers, not once has she made any mention about putting on weight in the whole of the Christmas period and now into January. I do wonder whether all her work outs with Paul are keeping the weight off!

That leads me neatly into a serious topic which was flagged up on the Radio 4 Food Programme earlier in January regarding the impending food crisis in Italy.

Flavours is passionate about Italian food but it appears all is not going well in the country aside of the economic problems they are now experiencing.

 

In Italy these days, childhood obesity in those of elementary school age is the highest in Europe and the Italians are very concerned about the future of their children. You might be asking what this is all about seeing as we often hold Italy up as a paragon of virtue with respect to healthy Mediterranean food habits. But slowly, despite the regional passion and love for traditional foods, youngsters are beginning to experience big problems.

A recent state funded study showed alarming levels of obesity especially in the south whereas in the past, people here were amongst the thinnest; Spain Portugal and Greece also bringing up the rather enlarged rear so Italy is not alone in this situation.

Flavours holidays was interested to learn that what appears to be happening is this; even though regions like Piedmont, Liguria or even Sicily hold on to their old dishes, the foods Italians traditionally ate sparingly as seasonal treats like pastrami or lasagne, to name just a couple of examples, have become so mainstream people are eating them all the time with disastrous consequences.

Not only do young people share their predecessors’ love of regional cuisine they also enjoy the fast food which is slowly infiltrating the Italian psyche and what is disparagingly called: ‘The American Way’. So if you add high fat to high fat, a lack of physical exercise as so many young people have abandoned their rural lifestyles, then the recipe is definitely one of disaster. The addiction to sitting glued to computers may well also be to blame.

The problem is passion and self-discipline do not make great bedfellows and with the Italians love of food, if they do not practise a little self-restraint, this worrying trend may well metamorphose into an epidemic.

There is the other matter of lack of nutritional education and cooking skills amongst young parents and the increasingly lazy lifestyles amongst teenagers. Just think how easy it is to consume high calorie levels by just snacking on a few slices of salami or serving a packet of tortellini; it’s all too easy.

Our cookingcourses at Flavours tend to focus on the very best produce available and we like to produce balanced menus which focus on flavour rather than quantity. I am beginning to believe the old adage ‘a little of what you fancy does you good’ with great emphasis laid on ‘little’.

It is obvious that high fat meals should not become the norm but perhaps more importantly it is essential to increase the exercise we all take every day. That is the key to this debate. 

Yes, food availability and price in real terms has affected our eating habits but over and above all of this our lack of hard physical work is taking its toll. 

So may we recommend a Flavours cooking course followed by a week’s Pilates in the sun? It’s just a thought, but a nice one! 

Why Italian food is healthier than you think

Pizzas, parmesan, fresh cream and tiramisu: much of the Italian food that we choose to eat in the UK isn’t conducive to a low-fat or healthy eating diet, partly due to the adaptations made to traditional recipes in the UK and US, such as loading our pizzas with extra cheese and adding cream to carbonara sauce – sacrilege in many parts of Italy.

But cooked correctly, authentic Italian cuisine is actually one of the healthiest diets you can eat. Like most Mediterranean cuisines, traditional Italian food uses simple, natural ingredients and aims to enhance these flavours naturally, without lacing recipes with an overdose of salt and sugar – typical traits of modern diets in the UK and US.

If you love Italian food but are conscious of your waistline, an Italian cooking holiday is a great way to discover how to cook authentic, healthy Italian dishes and reduce the calorie content of your favourite foods, without spoiling a traditional recipe. Here’s a quick taste of why Italian food is so good for you:

Fresh vegetables form the basis of many Italian recipes, and ragu sauces – made from tinned tomatoes – are a staple in Italian kitchens. Vitamin C levels tend to be high in many dishes, owed to an abundance of tomatoes and peppers in Italy. Tomatoes also carry high levels of lycopene – an antioxidant thought to help prevent some cancers. On a cookery holiday in Italy, you’ll learn how to prepare tomatoes in a variety of different ways, maximising their health giving properties, whether they’re raw, tinned or roasted.

Italian food is beautifully seasoned with fresh herbs and spices which are great for boosting your immune system and aiding digestion. Chopped or crushed garlic is also a key ingredient in flavouring Italian food, and is thought to lower breast, colon, stomach, throat cancer; expect to rediscover this kitchen staple whilst on a cookery holiday, and understand how mincing and chopping, smashing and slicing can each give different flavours and health properties.

Whilst oil is a staple in Italian cuisine, a preference for olive oil means an intake of healthier, unsaturated fats which help protect your heart health by keeping cholesterol levels low and preventing arteries from clogging. Many traditional dishes and salad dressings call for extra virgin olive oil, which is high in antioxidants – important for a healthy heart. Dark leafy greens are a staple ingredient in Italy, but one that’s underused in the Italian food we typically eat in the UK. Brassica, chard, kale, escarole and collards all feature regularly in Italian meals, providing stacks of vitamin C, potassium, calcium and fibre. Leafy greens are also thought to contain cancer-fighting properties, making them a true super-food.
Beans - Lentils and chickpeas offer a healthier alternative to meat in many Italian recipes. Rich in fibre, protein, calcium, iron and zinc, as well as low in saturated-fat and containing antioxidant-rich flavonols, learning how to cook with beans and pulses can add a serious health kick to your diet. Regional specialities in Siciliy and Puglia include bean soups, lentil fritters and lentil salads - some of Italy’s favourite dishes.

From seafood rich in omega-3 to fresh pasta, packed with carbs and fibre, the health benefits of Italian cuisine are endless. We must, of course, allow ourselves some indulgence, but the trick is learning how to cook authentic dishes and use the best fresh ingredients so that you can control what you’re eating.

The Italians have got it right, when they say ‘Mangiare per vivere e non vivere per mangiare’ – ‘Eat to live and not live to eat’ - except perhaps, when the tiramisu comes out!