Have you ever wondered why Italians, and Europeans in general are thought of as having an elite diet and being incredibly healthy without much effort? After having visited Sant’Ambrogio market we know a few reasons why… 

Fresh and seasonal ingredients are at the heart of Italian cooking. Italians often buy produce from local markets, supporting regional agriculture.

Focus is placed on minimally processed foods, which retain more nutrients and reduce environmental impact (less packaging, shorter transport).

You might be thinking…“Where are all the carbs? My favorite dishes are classics like pizza and pasta”; don’t worry we learned about those too. 

Italians eat pasta, bread, and rice, but in moderation and balance, often paired with vegetables or legumes rather than heavy sauces or meats.

Many of the traditional grains used are more nutritious than highly refined alternatives.

Meat is used much more sparingly, often as a flavor enhancer rather than a main dish. A typical Italian meal actually features lots of vegetables, legumes (like lentils and beans), grains, nuts, and fruits.

Red wine, especially in southern Italy, is consumed in moderation, often with meals and never in excess.

Strong culinary traditions preserve biodiversity: Each region uses unique ingredients. Which encourages the preservation of heirloom crops and artisanal methods, which are often more sustainable.

Written by: Kirsten Amendola & Sophie Lloyd 

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