who's watching their carbohydrate intake, a trip to Italy is a hotbed
of temptation: pasta, breads and creamy desserts. You don't want
to pack on the pounds, but you don't want to nibble carrot sticks
throughout your trip and waste the opportunity to "taste"
The key is moderation: eat sensibly on the right food; take off
the edge of hunger, so you can savor the "sinful" pleasures
without overloading on the calories.
It helps to carry small plastic bags with raw
vegetables, dried fruit, nuts, pretzels and crackers in your bag.
If your plane is delayed, or if your museum tour extends past your
lunch hour, you won't be ravenous by the time you sit down for a
Be "good" during breakfast: instead
of a roll or a pastry, eat a high-fiber, high-energy bran bar. You'll
feel less guilty about ordering pasta for lunch, and there's nothing
on the menu that you can’t have at home. Don't skip breakfast,
as hunger will force you into making poor food choices; one advantage
of energy bars is you can eat them on the go if you have an early
Ask your hotel front desk to recommend nearby restaurants with healthy
food options, and get directions for local markets where you can
buy fresh fruits and vegetables.
At restaurants, ask sauces to be served on the
side and substitute a baked potato for chips, or lettuce and vinaigrette
instead of coleslaw. Go ahead and sample a regional specialty, but
if it's a diet disaster, get a half order or split it with
somebody else. Given a choice, get a tomato-based pasta sauce over
cream-based; get chicken, turkey and game meat instead of beef;
and get bleu cheese or Italian salad dressings.
Search of the Perfect Pizza
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an Italian Feast
Edge Italian Cuisine
- The Good, the bad and the pizza!
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