Our first Wednesday Word is the C-word – carbohydrates! Carbs have a bad reputation these days, but as Catherine Fulvio writes in her gorgeous new book Eat Like an Italian, you can be healthy and still enjoy your pasta and polenta. Here’s what she has to say on the Italian attitude.
‘While we’re all warned about carbs, the Italians relish in them – and in their slimness! It just doesn’t seem fair. What’s evident to me is the Italian approach to “everything in moderation”. Their carb portions are definitely smaller than ours and “stop when you’re full” is also an Italian mantra ... but sometimes it just tastes so good!
‘For Italians, carbs incorporate bread, pasta, rice, polenta and couscous. As with all things Italian, there are strong regional differences. For example, couscous is a staple in Sicily, whereas polenta is a staple in the north. Even the type of flour used in the bread differs, from the durum wheat in the south to the grano tenero or even chestnut flour in the north.’