Due to the Italian genius for inefficiency I’ve been without internet access for the last couple of days since arriving in Florence. Finally the hotel has got its internet service back – sort of. As I sit here typing it goes in and out. While I’ve got the service I want to go ahead and put up a post. There are a bunch of comments stacked up that I haven’t been able to get to yet due to the lack of internet – but I will. I doubt I will today, though, because MD had a concert in a couple of hours, and I’ve got to get over to the church and do my spouse-ly duties.
Someone mentioned eating in Italy in one of the comments I posted the last time I posted them. I’m here to tell you that sticking to a low-carb diet is an absolute breeze in Italy. I’m going to post some pictures of meals that we commonly eat here so that you can see what I’m talking about.
One of our favorite dishes in Italy is a Caprese salad made with fresh mozzarella cheese, tomatoes, and basil. The best mozzarella cheese is made in the southern part of Italy and consumed there. The second best is shipped to other parts of Italy; the third best is shipped to the rest of Europe. And the least good is shipped to the good ol’ US of A. You haven’t had real mozzarella until you’ve had it in southern Italy. I’ve got a number of photos of various Caprese salads we’ve dined on over the past few days just so you can see the difference between how different restaurants prepare it. They are all good, but my favorite was is with the big mozzarella ball like the one in the above picture.
The other thing MD and I eat all the time here is melon and prosciutto. This dish is often found in the US in Italian restaurants, but it usually consists of a big plate of melon (inexpensive to the restaurant) and a few shards of prosciutto (expensive to the restaurant). As you can see from the above picture and the others that follow, in Italy the situation is reversed: you are served small slices of intensely flavored melon and huge heaps of prosciutto. The Italian way is much better.
Below are a few pictures of variations of the Caprese salad that we’ve eaten along with a couple of shots of different prosciutto and melon. We often split a Caprese and an order of the prosciutto and melon along with a little white wine for lunch while we’re out wandering around.
In Rome, just down from St. Peters we had a nice lunch of roast chicken along with the ever present white wine.
Later that same day we had a good low-carb meal across the Tiber in the Campo di Fiori. I had a grilled steak; MD had veal saltimbocca.
On the way to Florence from Rome we stopped in the little hill town of Orvietto. While there we ate at an Etruscan restaurant. We started with a plate of sausages. For our main courses, I had the pigeon and MD had the rabbit.
I’ve got a number of other pictures of the low-carb selections we’ve availed ourselves of in Italy but the internet service – which has just been ‘fixed’ after having been down since we’ve been here has cut out at least 15 times in the course of putting up this post. I’m going to finish off for now with a photo of beautiful and delicious fruit salads – made with low-carb fruits – available in a little sidewalk restaurant in Florence. These salads were as tasty as they look. We had them along with a Caprese (what else?) and a meat and mozzarella sandwich. The sandwich is the bottom picture. It is a panini, but look at the difference between a panini as made in the US and one made in Italy. The bread in the US version is huge – in Italy it is thin, making even this kind of sandwich much more low-carb favorable.
Next time I get reliable internet service I’ll post about a delicious Tuscan meal we had last night at a winery not far from Florence. Talk about a low-carb feast…