It is characterized by its simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Ingredients and dishes vary by region, depending what is produced and in season. Many dishes that were once regional, however, have proliferated with variations throughout the country. (Read More Here)
When I think Italian food I instantly crave a homemade and hearty pasta dish followed by a glass of nice red wine. And then I realize, the food coma is always lurking around the corner. Do not get me wrong, there is nothing more appealing than a well rounded, fresh, comforting, and filling Italian dish. However, sometimes with our active lifestyle our bodies crave food more light in nature.
So why not take a traditional Italian dish and put a healthy spin to it?
And that is exactly what you will get to experience on a True Nature Education Yoga retreat to Italy. Our partner center has a fantastic view on Italian cuisine. Offering an authentic, yet healthy twist on some fantastic dishes.
The diet for the community is extremely important, as much as the yoga practice. The cuisine follows the ph alkaline diet philosophy whose goal is to bring back to balance our organism through a healthy vegetarian diet mainly raw, organic, with low gluten, no dairies and wheat free. They serve their own fresh, organic and seasonal products from the garden; they produce their own goat cheese and milk and make their own bread, pastries and pastas with spelt flour or no gluten flour like buckwheat. The dishes are from the Italian tradition but revisited by us following this diet by introducing some raw dishes at lunch and superfoods in the recipes. You won’t miss the Italian cuisine, simply you will taste it in a healthier way!
Drooling yet? Cause I sure am. You want to experience the food first-hand? Be sure to sign-up for one of our Yoga Wellness Trips to Italy here!
Since, I can’t jet off to Italy this very moment, I decided to channel my inner cook and whip up something delicious. I am pleased to share a lovely and simple dish that reflects the decadence of Italy. Healthy and light, this is great to serve as a main dish or anti pasta.
Lightly fried eggplant with honey and rosemary:
1 each medium eggplant
2 cups whole milk
1 cup all-purpose flour
¼ cup local honey
1 sprig fresh rosemary
Salt to taste
1 quart vegetable oil
The day before:
Cut tops and bottoms off the eggplant and peel with a vegetable peeler or knife. Slice eggplant into rounds that are ½ inch thick—you should get about 12 slices from 1 medium-sized eggplant. As you slice the eggplant, put it into a large container or bowl with enough milk to cover. You will likely have to weigh the eggplant down with a plate to keep it submerged in the milk. Soak overnight in the refrigerator.
Heat a large frying pan with vegetable oil about 1 inch deep until approximately 350 degrees or when a drop of water sizzles. Make sure there is enough oil to cover the eggplant slices when you put them in. Drain the eggplant from the milk, dredge them in the flour and tap off excess flour. Drop into oil and fry until golden brown but not too dark, about 2-3 minutes. Don’t crowd the pan: you want 1 layer of eggplant frying at a time. Flip the eggplant slices during cooking for even browning.
Sprinkle each piece of eggplant with a pinch of salt as it comes out of the fryer. Drain on wire rack. Drizzle some honey onto each piece of the fried eggplant while on the wire rack. And top each piece of eggplant with 2-3 rosemary leaves. Serve immediately.