Eat Like an Italian

Eat Like an Italian

When I feel a little heavy I have a tried and tested recipe for losing a few pounds. It’s nothing new, just cutting back on carbs and bumping up the fruit and salad. In our family, dinner is sacred so I have always saved myself for dinner. That means I get desperately hungry in the later afternoon but I hang on. It’s quite hard work but it’s especially hard work in Italy where pasta and pizza are constantly available along with wonderful breads and cakes from my local bakery.

I look around me at my Italian neighbours and there is no big weight problem going on here. There is less obesity than there is at home in Britain and that goes for children and adults. The shops still close (out of season) for four hours at lunch time and I guess that many Italians are still going home to eat pasta. Likewise many of my neighbours breakfast in the local bar with a delicious cappuccino and a croissant or little cake. I wondered how this was possible when I eat so little and put on a pound at the drop of a hat. Why isn’t that happening to them? I don’t know but when I’d been here a few weeks I thought I’d give it a try.

Usually a croissant is a treat for a weekend so it was counterintuitive ( and wonderful) to have carbs for breakfast – in the name of science I forced myself! I went to the bakers about eight when everything was fresh and chose my pastry. A few hours later I cooked pasta for lunch and I had a small glass of wine too. It felt like a holiday. For supper I have been sticking to fish or meat and vegetables (and more wine) with maybe a mouthful of bread or a small pudding but more often fruit and a mouthful of cheese. It is an absolute treat to have all this wonderful food.

Newsflash! Within a couple of days I lost the remaining two pounds that were troubling me and after two weeks of my new regime my weight is constant at the place I prefer it to be. But also I am never hungry. I am never desperate for food or a drink in the evening. It feels really balanced. I am also sleeping better and my digestion is great.

It’s not about bingeing. Just one croissant or a couple of pieces of toast with some fruit is easy for breakfast  if you know there is a decent lunch coming. After that I am full all day and ready for a proper dinner. I have not been controlling the olive oil either because it is so good for me and also brings out nutrients in fruit and vegetables which are not accessible without it.

The more I hear about nutrition the more it seems it is a matter of balancing many unknown factors as well as some we know about. It obviously varies from individual to individual and also from season to season and from one age to another. I’m sharing with you what is working for me right now because I was really surprised how well it worked. If you are tied up with a low-carb diet in an effort to maintain your ideal weight you might want to try it too. At least experiment – I have had to let go of many ideas I had and it has been well worth it. It feels really kind and in tune with my body and has reduced the stress of choosing what to eat by one hundred per cent. Recommend.

 

The Quiet Desire for a Boiled Egg

The Quiet Desire for a Boiled Egg

Everyone else in my autograph book was related to me or lived within walking distance but the highlights were shyly proffering it to Morecambe and Wise after the pantomime and Frankie Vaughan (you may well ask) when he opened the youth club. The smack of their living and breathing reality was a shock after the safe distance of the black and white TV screen. Their autographs were hot currency. Even adults wanted to look.

Back in the dark ages when an autograph book was something a child might have each adult was expected to have ready a little witticism or pebble of wisdom to add, in addition to a signature. Neighbours and relatives signed in copperplate Quink ink. The coalman, the milkman or the window cleaner for whom I had lain in wait behind the garage, visited from the exotic reaches of the outside world where you were allowed to sign in loopy biro. And so I accrued what passed for wisdom. ‘Look before you leap’, ‘Pride comes before a fall’, ‘A change is as good as a rest’ and other ‘I-told-you-so’ s. I got the picture even if I didn’t like it. The meanings were transparent.

But there were a couple of sayings that had me stumped. ‘Be good, sweet maid and let who will be clever’ was the injunction from the great aunt who had given me the book and kicked off the first page. This little homily defeated me at seven. ‘Let who will ...’ what did that mean? She had signed the page Elizabeth Hand as if she had forgotten her name was Aunty Cis. I didn’t know any maids except the ones in Upstairs Downstairs (forerunner of Downton Abbey). The whole thing was a mystery. and I was sure I was supposed to understand it so it never occurred to me to ask. When I eventually penetrated the grammar a few years later and the meaning was revealed I felt uneasy and then cross. I felt someone I had trusted was having a go. From the safe haven of old age my relative was sniping at youthful voyagers who might fall foul of Scylla and Charybdis or wanting to be right and wanting to impress. 

‘Enough is as good as a feast’ was another one that left me blank. As a young person with unlimited appetite and, of course, the incomparable bounty of being immortal, it was a conundrum. Back then there was nothing like enough of things I wanted, let alone a feast. Things look different now. These particular sayings, the ones I couldn’t make head or tail of were (of course!) the very ones with something to teach me.

I am not a girl for holding back or abstinence even today as you will have observed, but the quiet and urgent desire for a boiled egg is creeping up on me after the feasting of Christmas and God help us it is only Boxing Day. (NB ‘Enough is as good as a feast’ does not claim that enough is better than feast.) A spot of brown bread and butter and a boiled egg would be just as good as the several more days of feasting to come, beginning tomorrow and stretching ahead to New Year’s Eve.

Next year, no really, I will plan it differently and serve some plainer food in the days leading up to Christmas. Fewer cakes might be a kindness. Fewer bottles of wine. Start later in the season and finish a little earlier maybe? Enough is as good as a feast but what is enough for a feast? Maybe that’s the tricky bit.

Meanwhile … I am recycling my Christmas tips because I’ve just benefitted all over again from implementing them.

Christmas Tips from a pro.

  1. Hire an extra fridge if you can find an undercover spot outside to house it.
  2. Hire a hot cupboard if you have room.
  3. Make the gravy ahead of time and freeze it. This is a new one. It has changed my Christmas dinner experience from frantic to festive.

The peace of mind that comes from knowing you are not going poison anyone with left-overs that have gone off for want of fridge space is well worth the price of an extra turkey which is what 4 days’ hire of the fridge cost me. The hot cupboard gives you much more leeway with cooking times and similarly relieves the brain. The gravy is a no-brainer but it has taken me forty years to get it.