Guide to the Mediterranean diet: Buy with confidence
These guidelines introduction of Mediterranean cuisine, the food for the basic food of the Mediterranean. It helps you buy the ingredients for the dishes of Mediterranean cuisine.
Mediterranean cuisine is the variety of colors and a traditional market of the road turns with the seasons
Mediterranean fruit: grapes and kakis.
Need short or long rice? Extra virgin olive oil or pure? Find out below!
What is the Mediterranean diet in the food pantry?
Walking through the food in the colors of vegetables, cheese invited nutrients, nuts, fresh fish, succulent fruits, herbs, olives Flavored earth and much more. Everyone seems to be around you at home ...
Olive oil
The elixir of gold of the Mediterranean is in a pantry with plenty of Mediterranean cuisine. Its color varies from green gold. The flavor is mild, fruity and spicy. In general, the darkest more flavor.
Olive oil is widely used in bread and powdered requirements. They are also regularly in the techniques of cooking such as frying, jump, seasoning, marinating, stew, and conservation.
I recommend using a soft, fruity, extra virgin olive oil. Catalan Arbequina olive oil is excellent, but whatever their origin may not choose the Mediterranean, olive oil, dark green, perhaps, the very strong and sharp.
If you have the taste too strong or too expensive, you have another option. Use extra blank first cold, raw, and if they are "fine" or "pure" olive oil, known as the trade, for cooking or frying.
Rice
Rice is an excellent Mediterranean cuisine, but please not with the rice or on prescription for the Mediterranean. To prevent more than ten minutes so that victims of the flavor and texture of the rice. And which is likely to sacrifice the virtues of health and rice.
* For the paella and the multitude of recipes for rice dishes catalan, the use of short grain rice. It is a short grain rice known as rice paella bomb, but regularly, rice grain is running, also works well.
* In Egypt, in the eastern Mediterranean and Arab North Africa, with the long grain rice. A typical example is rice with lentils known as kushary, mjadarah or mudardara.
* For northern Italy rice Arborio rice or select and expensive Carnaroli or Vialone nano. Risotto rice contains more starch and more water is absorbed.
* For the Arabic and Greek sweet desserts such as rice, medium grain rice or as a second option, short grain rice.
* For Pilaw prepared in Turkey, Greece and the eastern Mediterranean Sea is the best Indian Basmati or Patna rice, followed by long-grain rice.
* For Greek and Turkish-style and stuffed grape leaves or stuffed peppers, the use of long grain rice.
Pasta
With the purchase of Italian pasta, remember that not ever a few days, a maximum of five, in the refrigerator.
As for the dry pasta, the proper Italian pasta, especially in southern Italy and Sicily.
Regardless of the form of pastes, which you choose, you should use the purchase of pasta made from wheat, it is very important. It is that the pasta dishes pasta al dente and not to lose their shape or too sticky when cooked.
Pasta made from durum wheat, it is seen as a good Mediterranean cuisine. Is slowly digested, as it must, and gives you energy.
Bakery, Confectionery
Mediterranean Sea to find white bread and brown bread. If the white bread white of the paper, is without doubt one of cleverly. Brown bread is never as bleak as German or Danish to be done, and is easier to digest. If you buy your own raw meal bread.
While the bread is an essential nutrient in the Mediterranean, not all breads are created equal. Bread that is kneaded by hand, allows an increase of eight hours, and cook in an oven in the rural areas in Morocco is very different from a staff of industrial bread baked in a microwave oven. Common sense tells us that the old is much more than tasty and healthy.
In fact, the bread is one of the pillars for a healthy Mediterranean diet, but only if it is really doing. Real bread is the bread with the quality of flour, a minimum of processing. This also means that it is not an excess of yeast to a rapid increase.
The same considerations are true for every type of Mediterranean pita bread, flat, rounded, style, or a country like the baguette bread, and Italian pizza crusts, pizza and homemade Catalan coke, pizza Lebanese manoushe flour and other breakfast pastries and cakes .
Cereals, couscous, bulgur
The couscous from North Africa is from durum wheat semolina, sometimes, maize or millet. Like rice, the aromas of good food with Mediterranean cuisine. Couscous prefried if you choose the least processed.
Couscous in different grinds, the thinner is ideal for traditional couscous. With vegetables, lamb or poultry.
Bulgur, also bulghur writing or burghul, the wheat, has been partially cooked. It is in the courts of the eastern Mediterranean, such as Lebanon or the salad Taboule. It is a fundamental element for Syria, Lebanon, Palestine and Turkey.
Bulgur place is different, thicker and thinner. For the two receipts from bulgur Arab buses. This is a healthy alternative to rice and noodles, which are stored can be added to the variety to your diet.
There are also other than the healthy polenta grains consumed mainly in the north of Italy and Italian or catalan spelled.
The key is to eat moderate amounts of a combination of cereals and vegetables, fish or meat.
Guide to the Mediterranean diet: Buy with confidence
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