What makes Italian food so irresistible? If you have been to Italy recently, you almost certainly fell in love with the local cuisine; if you haven’t, the flavorful food is perhaps the one thing you hear about most. With so many immigrants from Italy inhabiting the streets of New York City and managing restaurants and pizza hubs on every street corner, New Yorkers are constantly lusting after that fresh, Italian taste. Having trouble reproducing your favorite pasta dishes in your own kitchen? I have the perfect video to help you learn the art of Italian cooking. Forget your go to pasta spot because you’ll soon be a pasta connoisseur bringing a taste of Italy to your home!
First and foremost, Italian food tastes so delicious because it is instilled with the flavor of genuine passion. Family recipes are passed down from generation to generation like precious heirlooms, and the art of Italian cooking is always infused with care and love. If you are hastily throwing together Barilla pasta with Ragu sauce, your dish won’t taste nearly as good as a pasta dish that warrants time and a meaningful process. Turn your cooking process into a ritual, and invest your energy into crafting your meal as you would into constructing a creative project.
The tasty flavor of authentic Italian food also comes quite practically from its locally sourced, fresh ingredients. The market environment of Italy is infinitely more conscious of providing natural, organic produce as well as regulating food waste. You won’t find over-packaged, plastic-wrapped vegetables, potentially afflicted with pesticides, hormones or preservatives. You will simply find freely stacked, fresh food– yours for the taking. Consider frequenting farmer’s markets more often to get closer to this kind of experience! You are almost guaranteed to find one somewhere in your area on a weekend morning.
You can find more specific details about preparation in the video below, where I demonstrate how to make your own sauce (using imported, Italian tomatoes) and a full pasta dish from scratch– complete with garlic, spinach, onion powder, basil, olive oil and more tasty Italian staples:
- 4 cloves of garlic
- 4 tbs. olive oil
- (1) 25 oz. jar imported Italian tomato puree (I like Mutti brand, Star is also good)
- 2 tbs. imported Italian tomato paste
- 1 tsp. onion powder
- 2 tsp. dried basil
- 5 oz. of organic baby spinach
- 1 lb. organic Italian spaghetti ( make it organic unless you like eating Roundup)
- Grated Parmesan cheese
- Salt and pepper
This dish is a great reward for the end of an intensive fitness week or rigorous golf tournament, as it rejuvenates your body with plenty of nourishing carbs to indulge your tired muscles and depleted energy reserves. If you can’t make the trip to Italy, bring Italy to your own kitchen!
Tune in next week for more golf talk as we continue to cover the method and drills behind the pitch shot. Eat up and get ready for some practice!
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