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H
aveyoueverhadthe
post-holidayblues?
Well, I’ve got them!
I’ve just touched down after
a month-long honeymoon in
Italy and Greece (and yes, it was
just as fabulous as it sounds!).
Beautiful beaches and quaint
clifftop villages aside, food was
of course an absolute highlight.
And, just when I thought that I
couldn’t possibly fit in another
plate of pasta, slice of pizza or
scoop of gelato, I somehow
found the stomach space — as
the saying goes, “when in Rome”!
Here are a few things I learned
during my culinary adventure:- A glug of extra-virgin olive oil
brings salad and vegies to life
(and we have solid science to
support its many health benefits!) - Tomatoes taste infinitely better
when served at room temperature.
(Turn to page 25 for easy ways
to up your vegie intake!)- Gelatoisa perfectly acceptable
snack,especially after climbing
hundreds of stairs day after day!
(Our healthy sweet and savoury
muffins on page 72 are another
great lunch box snack idea.) - Cook simply and with the
seasons just as the Italians do!
(Check out our easy and delicious
seafood recipes on page 57.)
Thankfully, warmer weather is in
sight — enjoy the first spring issue!
- Gelatoisa perfectly acceptable
Brooke Delfino,
EditorWelcom
IN THIS ISSUE
These light, yet crispy pillows
of pumpkin gnocchi are
calling your name! pEDITOR’S
TOP PICK
A few pics from my recent
honeymoon in Italy
— the home of pasta!