With the exception of breathing and drinking, eating is the most essential bodily requirement of all. Many people naturally conclude that they want to make the subject of food an even more central aspect of their lives than it already is. We dedicate huge amounts of our natural cerebral facility to making food easier to produce, more nutritious, and- of course- more delicious.

Consider the artistic heights the discipline of preparing food has risen to. A well-plated piece of fine cuisine is as beautiful as a classical painting- more so even- because you get to eat it. Eating is an extremely intimate process. Before we are willing to put something into our bodies we have to really appreciate it. In the case of food we need to like the way it looks, smells, tastes feels, and how it makes us feel.

In recent years, science has turned its attention to understanding what food means to us, and the results have been interesting, to say the least. Neurologists have discovered that the simple act of eating engages larger portions of our brains than any other activity. But how?

When we think of mentally taxing endeavors we may think of playing Chess, advanced mathematics, novel writing, engineering, and so forth. However, while these take an effort to perform and talent to excel at, they employ limited neurological resources compared to eating. You may be thinking, ‘eating is easy?’ And you’re right. However, when you take in food, your body and brain are assessing it on multiple levels to determine whether the food is safe, whether it has the nutrients we need, how it was prepared, and more.

You may have noticed that the human visual system renders some of the sharpest- most information-rich images in the animal kingdom. Our visual acuity is second only to that of predatory birds who must be able to spot a rabbit in a bush from several hundred feet. We developed keen vision in order to be able to spot fruit from great distances. Our ability to see and perceive also has to match the abilities of advanced predators just to be able to navigate dangerous jungle in order to obtain that distant fruit. Because our large brain makes us so adaptable, we also had to be able to derive a lot of information in a sensory way. Our sophisticated palates are a product of that necessity.

Finally, in today’s information-rich environment, the average person knows a great deal about how food is prepared. The neural networks that contain that knowledge are engaged every time we eat- we literally taste the way the food was made. You really don’t need any explanation other than that to appreciate the fact that eating foods from other cultures is so incredibly fascinating. To discover a little taste of Italy, visit L’Amore today.

Pasta gets a bad rep from fitness junkies, gym rats, and athletes. It’s not the healthiest food on the market but that doesn’t mean it’s bad.

Pasta is an energy food, and as such it has a tendency to end up on our hips and tummies, making us have to occasionally spend time apart from our favorite wardrobe items. But let’s face it, we don’t want to live without pasta. It’s life, for goodness sake. So here are six tips you can use to cook pasta in the healthiest possible way.

1. Boil the Right Amount of Water

It can be tempting to use less water and reduce cooking times. But pasta needs the right amount to cook correctly. As a general rule, the pasta should take up no more than 1/3 of the space inside the water. If you use too little water, more of that notorious starch on the pasta will remain- and you know what that means.

2. Ditch the Salt

Most people use salt habitually, especially when cooking pasta thinking it will pour out in the rinse. But beware, much of that salt will be absorbed by the pasta. This can be a shock to people on low salt diets and throw off their numbers. If you must use salt, use sea salt, it has fewer chemicals and tastes better.

3. Use a Timer

There’s not a huge difference in the time it takes to cook perfect pasta and the time it takes to create an unappealing mush. Most pasta is labeled with a cook time which you should use to set your timer. Cooking your pasta al dente is healthier, and makes it have a lower glycemic index. So check for al dente cooking times on the package.

4. Rinse Correctly

If you use the pasta within a minute or two of cooking, you can skip the rinse. But if not, you need to do it right. If it’s going to sit for a bit, rinse it good and well to stop the cooking process and to help wash off any excess starch that you don’t want- remembering that starch is our biggest pasta related enemy.

5. Get a Taste for Whole Wheat

Sure, some people can’t handle this type of grain, but if you can you’re in luck because it’s more nutritious than the ordinary blond noodles most people go for. It’s got lots of fiber and has been linked to better heart health. Sounds like a win-win.

6. Make it a Vehicle for Superfoods

Cooking pasta gives you the opportunity to sneak in loads of healthy food that you might not ordinarily eat. Dice up spinach, red onions, raw garlic and go heavy on the basil and oregano.

To discover a little taste of Italy, visit L’Amore today.

While most people can agree that a plate full of authentic spaghetti and meatballs, creamy fettuccine alfredo or crispy chicken parm is to die for, there may be a bit of a quandary when it comes to pairing the meal with the perfect wine.

Unfortunately, there are some wines that can significantly detract from the deliciousness of Italian food, which is why you should use the information here to ensure your Italian dish meal and wine choice are a perfect pair.

Cocktails and Aperitifs

These types of drinks will pair best with appetizers and are drinks best served before a meal. A great way to start any meal is with a sparkling wine, such as Spumonti Brut or Prosecco.

Cream Based Sauces and Seafood Dishes

If your meal is from the sea (i.e. fish, shrimp, etc.) then a white wine is the best option. Some selections to consider include Vernaccia di San Gimignano, Pinot Bianco, Fiano di Avellino, Falerio or Chardonnay.

Chicken, Veal, and Pasta in Meat or Tomato Sauce

Light- or medium-bodied red wines are ideal with these dishes. The flavors will balance perfectly allowing you to taste the complex spices in the meal and cleanse the palate for each bite. Some options to consider include Rosso di Montalcino, Grignolino, Merlot, Chianti, or Barbera.

Aged Cheeses, Roasts, Red Meat and Game

Each of these dishes have stronger flavors, which means you can choose a full-bodied red wine without issue. Some considerations for these dishes include Cabernet Sauvignon, Barbaresco or Amarone.

Use a Traditional Approach

While using the guide above is a great way to choose a wine, a more generalized approach to Italian food and the right wine is to try and pair regional wines with provincial recipes. This concept is actually quite easy. For example, if you are planning to cook or order a meal from Tuscany, choose a wine from Tuscany. If you are choosing a Sicilian centered meal, then choose wines based out of the Sicilian region. While this may seem a bit basic, it offers you a general rule to follow when eating delicious Italian food with the perfect wine.   

Remember, if you are ever unsure about “what works,” you can ask your waiter the next time you visit us. They should be able to provide you with a bit more guidance for your wine pairing efforts.

To discover a little taste of Italy, visit L’Amore today.