What is life without pasta
Italians eat 16 times more pasta than other European nations this is part of their gastronomic culture. Many people think that pasta cannot appear in a healthy eating plan, but this theory by self is not true. Let us see where the tradition of eating pasta comes from, and how you can make this excellent type of food part of your diet without any worries!
Although Italian cuisine comes into our minds when hearing about pasta, it is good to know that pasta had been known in Chinese cuisine for two thousand years by the time the Italians discovered it for themselves. According to the legends, Marco Polo introduced pasta in Europe in the 13th century, although it was already part of Italian cuisine, and people had already started to get acquainted with the Genovian shopkeepers' pasta, so the legend is not accurate. Of course, the exact origin of pasta is hard to be told - pasta sooner or later became part of the cuisine in every country that dealt with grain production, the difference was only in the ingredients.
Made of soya and wheat
It is sure that in Europe the pioneers of pasta making were Italians, and this constitutes the basis of their legendary cuisine. The only difference is that they made pasta from wheat, while in the Far East they made it of soya or rice. The tradition of eating pasta was first adopted from the Italians by the French, than it slowly and gradually spread all across Europe. It is not surprising at all, since that time Italy was the most important commercial and cultural center of Europe, so their cuisine also accomplished a remarkable extension. Due to commercial connections, pasta got into faraway lands and made its way into the local culinary traditions. It was also adopted in Hungary, but pasta in the traditional sense, that is, served an independent meal, appeared mostly on weekdays - it is said that Monday, Wednesday and Friday were the days when pasta was used in most kitchens.
Misbelieves concerning eating pasta
More than one million tons of different kinds of pasta are sold in Italy today, not including the export. Thanks to the creativity of the chefs, pasta became a genre in itself during the centuries, it is produced in a thousand different ways, and its modes of preparation are even more diverse. Pasta made a serious comeback in the past few years not only at home but also in restaurants, the number of guests who order some kind of pasta grew considerably, mostly in the Southern countries. And although pasta- eating undergoes a renaissance now, many people fear that it is unhealthy, and may completely avoid this type of food in their diet. But this is not true. Many researches have already proven that although pasta is a kind of food that is rich in carbohydrate, if you consume it in moderation and with the right ingredients, it may even be the basis of a weight loss plan. Many people think that Mediterranean diet is in itself healthy and useful, and the basic element of this is pasta. Of course, in case of a diet, traditional durum pastas are recommended instead of the ones with eggs.
All the things hidden in pasta
Dry pasta (the one made of durum flour, for example) is a low-fat food, which contains protein, phosphorus, potassium and other mineral salt, and several diet experts say that its consumption may have stress relieving effect. The nowadays fashionable 90-day diet (which is based on eating separated food) also uses pasta a lot - many people call the period when you mainly have to eat pasta carbohydrate day or pasta day. The main point here is that you should eat pasta in itself, without meat or dairy products, maybe with some vegetables or pasta sauce. This way you already eliminate the chance of filling your stomach completely. Pasta can and should be eaten; and we can have a passion for Mediterranean lifestyle, we just have to pay attention to how much of it we eat and with what.