Let’s Go Out for…Italian: What to Eat
The tips below will let you lighten up your favorite dishes while keeping them hearty and tasty. Here’s to relishing real Italian, while toasting “Salute” — to health!
Lighten it up: If you’re going to have cheese with your entrée, consider having a peppery arugula salad with balsamic vinegar and tomatoes (0 PersonalPoints value) to start.
Lighten it up: If you crave a nibble, order this as a shared appetizer, and dip in with marinara instead of aioli. Better yet, order grilled calamari as an app (just 1 PersonalPoints value per half cup).
Lighten it up: Switch to pasta with marinara sauce and order a small piece of chicken, pork or veal with it. And consider ordering whole-wheat pasta when available; it has more fiber and will save you 1 PersonalPoints value per cup (5 versus 6).
Tortelloni alla Ricotta
Lighten it up: Avoid Alfredo and pesto sauce; marinara is a lighter choice. Or consider asking for broth instead ("en brodo"). You’ll have a delicious, authentic dish and could save 3 PersonalPoints value over the marinara.
Risotto with Mushrooms
Lighten it up: Order risotto with olive oil and just a pat of butter; it can trim off 3 PersonalPoints value. Mushrooms are a great choice for flavoring, as are traditional additions of seafood, squash, peas and saffron. Going with pancetta will add 4 PersonalPoints value.
Polletto alla Diavola
Lighten it up: Removing the skin and getting your sauce on the side may knock it down to about 15 PersonalPoints value.
Cotoletta alla Milanese
Lighten it up: Instead of Milanese, ask the kitchen to grill a veal chop or chicken breast with some herbs. A typical boneless veal chop (about 3 oz before cooking) runs about 6 PersonalPoints values.
Lighten it up: Some restaurants go heavy on oil and butter, so ask for yours on the side. And consider replacing the side of pasta with a vegetable.
Lighten it up: Get one for the table to share.
Fresh Strawberries with Balsamic Vinegar
*Given that ingredients, cooking methods, and portion sizes can vary greatly among restaurants, all PersonalPoints values for restaurant dishes are estimates.
It’s All Gravy
While there are many varieties of pasta sauce, they fall into these main categories:
About 3 PersonalPoints value per half cup
Simple tomato sauce (known as salsa al pomodoro in southern Italy, or marinara in the United States) is usually the best choice. Adding meat (making it a Bolognese), fish or cheese can double the PersonalPoints value.
About 5 PersonalPoints value per half cup
This is really just marinara sauce with heavy cream, butter and vodka, but people think of it as its own variety.
About 14 PersonalPoints value per half cup
Made with heavy cream, butter and Parmesan cheese, the nefarious Alfredo sauce is your worst choice If you love Alfredo sauce, try to balance the fat by choosing a dish with vegetables or protein, like pasta primavera with chicken.
Olive oil-based sauces
About 7 PersonalPoints value per half cup
Unlike Alfredo, most “white” sauces that aren’t made with cheese use olive oil as the base and then cut it with white wine or broth. A teaspoon of olive oil has about 1 PersonalPoints value (a half-cup has 33); a simple “oil and garlic” pasta dish may be slicked with about one-third a cup of oil. A typical white clam sauce can run 5 to 7 PersonalPoints value per half cup.
About 19 PersonalPoints value per half cup
This Northern Italian sauce is made with olive oil, pine nuts, garlic, basil and Parmesan cheese. While it can be highly fattening, the strong flavor will let you use much less of it than you would marinara sauce. You might drizzle 4 tablespoons (for 9 PersonalPoints value) on a dish of pasta.
Menu Decoder Al Dente: It literally means “to the teeth,” but this term means you want your pasta firm in the center (not overcooked). “There’s no need to ask for this — you can assume it will be cooked this way in a quality Italian restaurant,” says Brandwein.
Arrabbiata: An “angry” (spicy) red tomato sauce from the region around Rome. Red chilies kick up the heat. A good choice.
Burrata: A trendy, decadent cheese from Puglia that’s filled with cream.
Caponata: Italy’s answer to ratatouille, this Sicilian dish of eggplant, garlic, peppers and other vegetables is served as an appetizer or as a companion to fish or bread.
Carbonara: A hearty meal of pasta in bacon or pork fat, with eggs and cheese. It can pack 16 PersonalPoints value per cup.
Crudo: Literally “raw,” crudo on Italian menus refers to raw fish in citrus and oil. Think ceviche.
Fra diavolo: A term meaning “brother devil” usually means a dish has red sauce spiked with red pepper or cayenne.
Fresh pasta: Unlike dried pasta, fresh pasta is soft before cooking and includes a large number of egg yolks. It’s most popular for stuffed and shaped pastas that are made onsite.
Gnocchi: These Italian dumplings are made with potato or, sometimes, cheese. One cup of potato gnocchi has 7 PersonalPoints value per cup; cheese kicks it up to 17.
Mozzarella di bufala — Cheese made from the milk of domestic water buffalo is higher in protein, fat and minerals than cow’s milk mozzarella, and has about 4 PersonalPoints value per ounce.
Polenta: A creamy porridge made of ground cornmeal. "Be aware it may be loaded with cheese or cream," says Dobbins. Plain Polenta has about 7 PersonalPoints value per cup.
Zabaglione: An egg, liquor and sugar sauce that often dresses desserts or fruit. It packs about 7 PersonalPoints value per half cup.