I was blessed with the opportunity to go to Italy for my honeymoon. And what a better place to take a cooking class then in Tuscany. Not only did my husband and I learn to make every different kind of pasta but we really got to experience the purity of the foods and the love that goes into making them.
When I told the chefs that I was a nutritionist they lit up, saying “no wonder why you love Italian food”! It was such a different statement that I would have received if I were in the US. Normally I don’t like telling people I am nutritionist because they automatically hide their food and tell me not to look at what they are eating. It reminded me that its about relationships and the energy around those relationships. The relationship we have with food and with ourselves and our bodies impacts how we eat and how we view food.
And our take on Italian food is so different from what they eat in the “Old Country”. The pasta we made with our bare hands was simply flour, eggs and a pinch of salt, and yet if you were to look at the pasta we buy in the stores it is usually about a paragraph of added ingredients. In addition, everything that was used was all fresh and it literally came from the garden outside of the restaurant. The Italian cooking techniques really take into account the simplicity of the fresh ingredients. When we allow for those natural flavors speak for themselves, there is no need to smother the everything with cream sauces and cheese.
We have all heard that the best foods are the ones made with love, and I have to tell you, watching Italians cook with the laughter and the play and a little vino was so enjoyable and the food was delicious. I cant wait to experiment with some of these recipes at home! Mange, Mange!