“The toughest part is not overeating!”
“A good soup option is minestrone, since it is broth-based and packed with veggies.
“Another recent favorite is Ribollita soup, a Tuscan white bean soup.”
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Like soup, greens are a great way to keep you from diving face-first into a plate of pasta.
“Vegetables are low in calories, high in fiber, and contain beneficial compounds.
Bruschetta is a good option if you’re deciding on a starter with a group.
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She typically opts for a Sauvignon Blanc.
“My go-to dish is a hearty seafood stew like cioppino,” says Pine.
“You get protein and healthy fats from the fish and shellfish.”
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The cooked tomatoes also pack in lycopene, a powerful antioxidant, she says.
“This stew is so flavorful and filling.
I always feel satisfied.”
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Pasta isn’t off-limits to R.D.s when they dine out at Italian restaurantsbut the dish you choose matters.
“The sauce is olive oil-based with bits of fresh tomato.
The sauce makes a big difference in how nutritious a pasta dish is.
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“Skip the cream-based sauces as they are loaded with calories.”
Looking at you, Alfredo.
If whole-grain pasta is available, choose that, suggests Pine.
“A great option is pasta in clam sauce,” says Lundmark.
However, itishigh in calories, she warns, so keep portion control in mind.
Yes, youwouldlike to see the dessert menu.
“My go-to dessert is sorbet,” says Pine.
“Most Italian restaurants have this refreshing, frozen, low-calorie fruit-based treat.
Its also the perfect dessert to order if you cant eat dairy or gluten.”
It’s a much better choice than ice cream (or gelato), explains Gorin.
When in Rome, right?
Italians are known for their after-dinner java drinks, and you might take part, too.
“With a cappuccino, youre also getting calcium, vitamin D, and protein from the milk.”
One thing R.D.salwaysorder with their Italian food?
),” says Danen.
This rule of thumb doesn’t just apply to Italian fare, though.
