Can you imagine how many calories and grams of fat and sodium there is in this stuff? It was all part of an enormous booth at the National Restaurant Association show in Chicago by Fontanini, a supplier in McCook, IL.

The Restaurant Dieter is second generation American of Italian extraction. He has traveled in several parts of Italy. It’s unfortunate that the American interpretation of Italian food has become so concentrated on high-fat meat.

Meat is expensive in Italy and many more dishes celebrate seasonal vegetables. Beans are in many dishes, including pastas. That was the Italian food I learned to love at home.

Something got lost in the translation, and it’s making us fat.

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