Sal’s Ristorante & Pizzeria – Albuquerque, New Mexico
“Everything you see, I owe to spaghetti.” ~Sophia Loren The ageless movie siren (currently age 90), perhaps the most voluptuous nonogenarian in the world, is hardly a proponent of low carb diets, admitting to daily dosages of macaroni. She maintains her classic hourglass figure by limiting portions–never consuming too many calories in one meal–and by not overloading pasta with rich, thick cream or cheese sauces. Though La Dolce Sophia once told a Sunday morning CBS program that she cannot diet, she actually does adhere to a strict Mediterranean diet which advocates a lot of vegetables, olive oil, pasta and red wine. That Sophia Loren maintains a figure women half her age envy is a credit to her discipline. For many of us, Italian food is an irresistible indulgence shrouded in one stereotype. “The trouble with eating Italian food,” according to British writer George Miller, “is that five or six days later you’ll be hungry again.” With Italian food–at least Americanized Italian food served across the fruited plain–portions are often enough to feed a village in a developing country. On every table at so many Italian restaurants, you’ll espy a plethora of pasta, tons of tomato sauce, mountains of meatballs, bakeries…
