Sunshine Cooking

Why Italian Food Deserves UNESCO Recognition

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3 weeks ago | [YT] | 20

Sunshine Cooking

Ever wondered why Italian pasta doesn’t make you feel bloated, but the one you buy at the supermarket often does?It all comes down to how it’s made.
Real Italian pasta, the one you find in small family shops or traditional brands from Italy, is made with slow drying, bronze dies, and high-quality wheat.
This slow process (up to 48 hours at low temperature) preserves the nutrients, keeps the gluten structure gentle on your digestion, and gives the pasta that rough surface that actually holds the sauce.

The bright yellow, shiny pasta you often see in supermarkets?That’s usually high-temperature dried pasta, made fast and cheap.The color comes not from eggs, but from oxidized wheat and sometimes glyphosate residues from industrial flours.
It cooks in minutes, but your stomach pays the price.. that heavy, bloated feeling you get after eating. Most industrial pasta (even those labeled “Made in Italy”) is dried fast at high temperatures, sometimes over 100°C, to save time and money.
But this heat triggers a chemical reaction called Maillard Reaction, which causes a surge in a compound called furosine (aka furosina).🔬 High levels of furosine = low protein quality and possible inflammation for your gut.

In Italy, pasta is part of a healthy Mediterranean diet because it’s made with care, not shortcuts.We still use stone-milled wheat, cold water mixing, and slow drying.. the way our grandparents did.That’s why a plate of spaghetti here feels light, comforting, and deeply satisfying.. not like an instant carb crash.Plus, the best Italian pasta:• Is made from semola di grano duro, not refined flour• Has a rough, porous surface (so the sauce sticks!)• Comes from wheat grown without glyphosate• Isn’t fake yellow, that bright color often comes from overprocessing, not quality
Because pasta isn’t just food.. it’s how you make it that turns it into real Italian cooking.
✨ Learn the difference, taste the difference, and your body will thank you.Buon appetito, sunshine ☀️

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1 month ago | [YT] | 13

Sunshine Cooking

Strawberries + Basil = The Ultimate Wellness Combo

You’ve probably paired strawberries and basil before…
But did you know this combo does more than taste amazing? 🍓🌿
Strawberries are rich in anthocyanins, powerful antioxidants that protect your blood vessels and fight inflammation.
Basil’s essential oils actually boost your body’s ability to absorb those antioxidants.
That means:✔ more benefits✔ better circulation✔ deeper flavor
In Italy, we eat with instinct and sometimes, science confirms what tradition already knew.
Save this post to remember one of the simplest food pairings that’s delicious and functional.

👣 Follow for real wellness, seasonal nutrition, and everyday healing foods straight from the garden.

6 months ago | [YT] | 7

Sunshine Cooking

Every Garlic Cut, Explained Simply

Think garlic is just garlic?Not in Italian cooking.The way you cut it transforms its flavor, intensity, and how it behaves in your dish.
Here’s how to cut garlic — and when to use each one:
🧄 Whole cloves → mild & sweetBest for slow roasting, infusing olive oil, or tucking into roasts. Keeps a soft, mellow flavor without overpowering the dish.
🧄 Crushed → mild but pungentIdeal for quick sautés, pan sauces, or tossing in hot olive oil to flavor vegetables or seafood without burning.
🧄 Sliced → nutty & gentlePerfect for slow simmered sauces, soups, or risotto. The slices soften and mellow as they cook, leaving a subtle garlic sweetness.
🧄 Diced → chunky & balancedGreat in soups, stews, or rustic sauces where you want little bites of garlic. It adds texture and warmth without taking over.
🧄 Chopped → bold & texturedUse in pasta, salads, or vegetable dishes where you want punchy flavor and a rustic look.
🧄 Minced → strong & aromaticClassic for marinades, stir-fries, or anything that cooks fast. Be careful — it burns quickly but adds deep garlic flavor.
🧄 Finely grated → intense & fieryThis is garlic at full power. Use in creamy dressings, dips, or sauces where you want it to dissolve completely and hit hard.
From soffritto to salsa, every garlic cut matters in real Italianfood.And now you know why your aglio e olio never tasted quite right.
📌 Save this garlic guide — and tag someone who always burns the garlic.Cooking better starts with cutting smarter.Buon appetito, sunshine ☀️

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6 months ago (edited) | [YT] | 6

Sunshine Cooking

I didn’t “discover” seasonal eating.I was raised in it.

I grew up with grandparents who picked what we ate from the garden — not the supermarket.No labels. No trends. Just food that made sense, because it came from the earth when we needed it.
Now I realize: what I thought was “normal” is actually radical today.
Seasonal eating isn’t cute.It’s not aesthetic.It’s biological alignment.
Your gut, your skin, your sleep, your mood — they’re all waiting for you to eat what your body’s been asking for all along.
✋ Before you do another detox, try this:Eat what’s growing right now.That’s the reset you actually need.

If you're tired of trendy food rules and disconnected health advice...Stick around.
I’ll be sharing simple, seasonal recipes — the kind I grew up with — made to nourish your body and bring you back into rhythm with nature.
No extremes. No restrictions. Just real food, in the right season, made with care.
This is the way we’ve always eaten.And it still works.

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8 months ago | [YT] | 14