Italian

• Beware of large portions, especially for pasta dishes.
• Menus often feature a pasta course followed by a meat course.
• Choose one or the other; do not feel obligated to select both.
• Side orders of green salads or sauted or steamed vegetables can be ordered a la carte to accompany a pasta dish.
• Italian bread is almost always put on the table accompanied by a large bottle of olive oil. Allow yourself a helping and remove the temptation by asking to have the rest removed.
• Tomato-based sauces, such as marinara, Neapolitan and primavera are often lower in fat than cream-based sauces, such as alfredo and carbonara.

Try Minestrone soup Marinated vegetable antipasto Piccata (in lemon-wine sauce) veal or chicken Grilled meats, poultry, fish Marinara sauce Primavera sauce Plain pasta White wine sauces Biscotti Fruit ice Cappuccino

Limit Fried eggplant, fried zucchini Salami Frito sisto (fried dishes) Alfredo sauce Carbonara sauce (made with butter, egg, bacon) Filled pasta (ravioli, tortellini) Tiramisu Gelato (ice cream) Zabaglione

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