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terraterrarestaurant · 11 months

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What Makes The Best Authentic Italian Cuisine?

Authentic Italian cuisine is renowned worldwide for its simplicity, fresh ingredients, and rich flavors. It is a culinary tradition deeply rooted in the cultural heritage of Italy and has been perfected over centuries. Several factors contribute to what makes the best authentic Italian cuisine.

First and foremost, the quality of ingredients plays a pivotal role. Italian cuisine relies heavily on locally sourced, seasonal produce. Fresh vegetables, herbs, and fruits are at the core of many Italian dishes. Tomatoes, basil, garlic, olive oil, and Parmesan cheese are staple ingredients that are used abundantly. The Italians believe in letting the natural flavors shine, and this emphasis on fresh, high-quality ingredients distinguishes authentic Italian cuisine.

Another key element is simplicity. Italian dishes are often characterized by their minimalist approach, with few ingredients combined in harmonious ways. Rather than overwhelming the palate with complex flavors, Italians celebrate the natural taste of the ingredients. For example, a classic Margherita pizza showcases the combination of fresh tomatoes, mozzarella cheese, basil, and olive oil on a thin, crispy crust.

Best Italian restaurants in London are also heavily influenced by regional variations. Italy is divided into twenty diverse regions, each with its culinary traditions and specialties. From the hearty pasta dishes of the north to the seafood-rich cuisine of the south, each region offers unique flavors and techniques. The best Italian cuisine embraces and honors these regional variations, ensuring that the dishes reflect the local traditions and ingredients.

Furthermore, the art of cooking in Italy involves technique and skill. From handmade pasta to slow-cooked sauces, Italian cuisine demands attention to detail and patience. Whether it's shaping delicate tortellini or simmering a ragù for hours, the dedication to craftsmanship is evident in every dish. This commitment to traditional methods is what sets authentic Italian cuisine apart.

The concept of food as a shared experience is deeply ingrained in Italian culture. Italians view meals as a time for connection and celebration, and this philosophy translates into their cuisine. The best Italian restaurant in the UK offers meals that are often enjoyed with family and friends, accompanied by lively conversations and laughter. The convivial atmosphere adds an extra layer of richness to the dining experience, making it truly authentic.

Lastly, respect for tradition and heritage is a defining characteristic of Mediterranean restaurants. Recipes are passed down from generation to generation, preserving the authenticity and integrity of the dishes. Italian chefs and home cooks take pride in upholding these traditions and keeping the flavors alive.

In conclusion, the best Italian restaurants in London are a combination of high-quality ingredients, simplicity, regional variations, technique, shared experiences, and respect for tradition. It is a culinary journey that embraces the essence of Italy's diverse regions and celebrates the natural flavors of the ingredients. Whether it's a plate of spaghetti al pomodoro or a slice of creamy tiramisu, authentic Italian cuisine is a testament to the rich culinary heritage of Italy.

#authentic italian cuisine #best italian restaurants london #best italian restaurant uk #mediterranean restaurant #italian restaurants in London #breakfast #food

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olivegarden356 · 2 years

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tour of italy olive garden

Olive Garden is one of my favorite places to eat. I love their Tour of Italy and their Olive Garden Salad. They also have really good breadsticks!

tour of italy olive garden Tour of Italy

Fettuccine Alfredo: Layers of lasagna, pasta and mozzarella cheese topped with creamy alfredo sauce.

Spaghetti with Meat Sauce: Our signature meat sauce served over spaghetti noodles.

Spaghetti: Tossed with our signature meat sauce.

Layers of lasagna, pasta, meat sauce and mozzarella cheese

Lasagna is a dish made from layers of pasta, cheese and tomato sauce. It can be topped with meat or vegetables. The pasta used for lasagna varies from region to region in Italy. The traditional kind uses a flat noodle called “lasagne,” but other types of pasta are also used today.

In the United States, it’s often referred to as layered casserole because it’s usually prepared in a pan that’s been coated with oil or butter and then baked. Lasagna is very popular throughout Italy, where there are many different recipes for it (such as lasagne al ragù).

Fettuccine Alfredo

Alfredo sauce is made with butter, heavy cream and Parmesan cheese.

Alfredo sauce is a rich and creamy sauce that is very popular with pasta.

Alfredo sauce can be served with chicken and vegetables.

Alfredo sauce can also be served with fish or seafood.

Fettuccine tossed in a creamy garlic Alfredo sauce with a hint of nutmeg

Fettuccine tossed in a creamy garlic Alfredo sauce with a hint of nutmeg. Served with garlic bread and salad.

Ingredients:

2 tablespoons olive oil, divided

2 cloves garlic, chopped

1/2 teaspoon salt, divided

1/4 teaspoon ground black pepper, divided

4 cups water (divided)

8 ounces uncooked fettuccine pasta

4 tablespoons unsalted butter or margarine (1/2 stick)

tour of italy olive garden Spaghetti with Meat Sauce

Spaghetti with Meat Sauce

The most popular dish at Olive Garden is the Spaghetti with Meat Sauce. It’s also the most popular item, and it’s the best thing on their menu! This can be found in every single location, no matter where you travel to. If you do not order this when you go to Olive Garden then you are doing it wrong!

Spaghetti with our signature meat sauce

Spaghetti with our signature meat sauce is a classic dish. It’s such a crowd-pleaser that it’s served at Olive Garden restaurants across the country.

You can get this favorite as an appetizer or as an entree, which means you can get just enough to satisfy your craving, or go all out and enjoy a heaping plateful of deliciousness. Either way, this meal will have everyone saying “Mmmm!”

tour of italy olive garden Olive Garden is so good

It’s the food that brings people to Olive Garden—and it’s always good! The Italian dishes are excellent, and there’s a wide variety of them.

The service is excellent too. Our servers made sure we had everything we needed and were very friendly.

The atmosphere at Olive Garden is great for families, couples or friends alike. You can get both inside tables to eat in peace with family or friends, or you can sit outdoors on a patio if you’d like some air conditioning (or if it’s cold outside).

Their prices are also reasonable considering how delicious the food is! You won’t have trouble finding something on their menu under $10 per person—and some of their items are even under $5!

Conclusion

We hope you enjoyed our tour of Olive Garden.

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kaylorfails · 6 years

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Awesome -- thanks for answering my ask! Another analytical thinker and trip-packing procrastinator! Still wouldn't mind knowing best pasta dish you've had. When I visited Italy I fell in love with Pasta Carbonara.

“Another analytical thinker and trip-packing procrastinator!”🥂

It’s difficult to choose a best pasta dish. I can’t decide between tagliatelle al ragù and spaghetti alla puttanesca. Which Italian city did you visit?

#Anonymous

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maikimhuyeen · 3 years

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Mama Mia! Le Tagliatelle

Growing up, I never got to know much about my mom's Italian side. Given, she grew up without a father and born in Vietnam. Although she has beautiful features of Asian-like European with her brown eyes, colored hazel green eyes, and light skin. We were more of a Hispanic-Asian mix culture in the household. The people we mostly surrounded ourselves and grew up with were Hispanic most of my life. Because of the neighborhoods I lived in growing up. So naturally, that's how I got to learn Spanish and their beautiful culture along with amazing food.

Ironically, my first language wasn't English. I still struggle with it nowadays. It was Vietnamese, Spanish, English. My sister is the opposite. It is English and Vietnamese. So we definitely are different when it comes to speaking, mix of cultures, and personalities. I became more aware of how I spoke as I got older. Realizing the many more mistakes of vocabulary and pronunciation. It's been one of my insecurities. I tried to fit in with everyone and how they spoke because I feared of being made fun of. Although being born in the US, it's a joke to myself that I feel like I was born in a different country.

Now I've learned it's just a part of myself I need to embrace instead of embarrassed. I finally spoke my authentic self at the age 19. Learning not to care about how I sound like or what others had to say. I've learned to laugh at my own mistakes, because I've also learned I'm pretty funny (inside joke with best friend, but still serious). I am still hard on myself, but with time, I have just been silly.

Throughout this last year, I've been more interested in my Italian side. I didn't really eat a lot of Italian food when younger. Besides pasta occasionally here and there. But we did eat tons of different types of breads that I now understand. Otherwise, it was just Mexican and Asian. Hence, the fusion that inspired in a lot of my cooking.

This year, I want to take a semi-break from that fusion and focus on experimenting and learning more about Italian culture and their foods. Including learning Italian. Good thing Ciao is hello and goodbye both in Italian and Vietnamese (Chào). Tortillas and rice is absolutely hard to just give up on. But I'll be focusing more on sauces and pasta. The origins of it and playing with the many exquisite flavors. Pasta is just so delizioso! Muah! I am excited for this learning experience. I do see my Italian side showing up in many ways that I never saw before. Definitely explains part of who I am.

Speaking with my hands, loud at family functions, the need to have bread with everything, canned anything is not considered "homemade". Food needs to be made and created with my own two hands, vino lover, shopping at local markets vs supermarkets, espresso is the true art of what coffee is. With the exception of a dollop of foam topped off if I want to be fancy.

Part of this weekend, I am making one of my personal Italian pasta favorites that I've actually been making wrong!

Tagliatelle al Ragù. Or Tagliatelle alla Bolognese. "Tagaliatelle" is a traditional type of egg pasta with fettucine shape. "Ragù" are sauces made for spaghetti pasta. Which is what I cooked. "Bolognese" are sauces made for more wider shaped pastas. The thinking behind this is, different sauces are better paired with different sized pastas.

I think that is incredibly beautiful.

What I've learned about this dish is it's known as "Ground Beef Pasta" to Americans. Which is quite offensive now! But it actually does not exist in Italy! A lot of of traditional dishes outside of America has been somewhat "Americanized" to become its own. Causing confusion with food and culture, such as to myself, when what I've always loved and thought I knew isn't really authentic and correct. But that's a separate rant.

Lightbulb moment: You know the pasta sauce brand, Ragù? Well it all makes sense now.. knowing what "ragù" means. Oy.

Making it correctly this time..

I started the ragù with a simple il soffrito, which is the process of diced vegetables (carrots, celery, white onion) being "fried slowly". Similar to sautéing which is what I've normally done. This process took longer, but it actually made a huge difference! I used vine tomatoes instead of roma along with a dry red vino. I let everything simmer and work its own magic, viola!

Buon appetito! Parla come mangi.

I didn't have fettuccini, so I subbed with what I had on hand: spaghetti. Technically, Spaghetti al Ragù.

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abookshopgirl · 4 years

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Florentine Notes

This week my school sent me on an assignment to Florence for a day. I needed to complete an audit linguistico, conduct interviews in English and evaluate the levels of candidates applying to work for Trenitalia, Italy’s largest train company. It was not my first time traveling for work or conducting a language audit. The candidates typically come from smaller towns and villages spread out around a cultural centre like Florence, and each interview presents a fascinating opportunity to collect precious notes about i luoghi diversi. This time was no exception, and after eight hours of hard work, I left the venue with my notebook full of insider knowledge.

The first candidate of the day, Gabriele, came from Livorno and worked in a motorbike shop. His interesting fact about his hometown was ponce livornese, a special coffee beverage with rum and sugar. “It's similar to Irish coffee, also prepared with rum”, - Gabriele explained, “or a caffè corretto, prepared with grappa or brandy”. He secretely told me that the best ponce could be found in La Ponceria, located on Via Borra. I promised him to try it when I am in Livorno. “That would set the mood!”, - he laughed, “and then you should visit Terrazza Mascani, it’s a must, a terrace with a view on the sea”. I’d never been to Livorno and complimented his city, as in his words, it sounded wonderful. He replied that Livorno was an industrial city, a home to companies like Eni, gas and electricity provider, and Leonardo, a leader in the aerospacial military industry.

Having finished the first interview and written down my verdict of B2, I asked the next candidate in. After the initial introduction, I asked Marzia about her free time, and she told me she enjoyed hiking and had recently completed a one-year course to become an environmental guide. My next question was about important routes in Italy, and she told me about Francigena (La Via Francigena), a famous pilgrim route which used to take take travelers from France to Rome. "How long does it take to walk from France to Rome?" - I asked. “It’s 40 days. There was - here she stumbled for an English translation - un arcivescovo, called Sirgerico who traveled from France to Rome and wrote a diary. He was the one who counted it took 40 days” - she explained.

I asked Marzia about her hometown. She said she was born in Cassio del Lago, a small town near the Trasimeno Lake in the province of Umbria. Now, however, she lives in Camucillia, another little town close to Cortona, an Ethruscan city. When asked about typical foods, she told me about a traditional cake called Cortona, a type of pasta frolla with chocolate. “If you want to see the city, just take the regional train to come here, there is a train station just before Florence called Camucillia-Cortona” - and I noted another city to visit.

The next candidate came from a little town called Castillo Fiorentino, a place close to Arezzo with about 10.000 inhabitants. He mentioned that the old people were prevalent in the town's population. In June, they organise a historical celebration called Palio, similar to the one organized in Siena, but significantly smaller. Whereas in Siena they have 17 contrade (teams), in Castillo Fiorentino they only have 3, and each team has only 2 participants. He said that the typical dishes in the town were similar to those in Arezzo: trippa alla retina, cow's intestines and pappa al pomodoro, a soup made with old bread and tomatoes.

Federico was from Monterchi, a little town with only 1.700 inhabitants. It is famous for a painting of Piero della Francesca, called Madonna del Parto. “It depicts two angels opening a tend (as in Italian word tenda, curtain) unto a beautiful pregnant woman. "Madonna" in this painting is not the Virgin Mary. It's a simple woman. Every woman can see herself in the painting" - Federico explained. He said that very often pregnant women come to Monterchi to see the painting because they believe it brings good luck. It is also visited by women who cannot have children or fail to get pregnant and pray in front of the painting to be blessed with a child. “Piero della Francesca is an important Italian painter”, - Federico concluded. “Another famous work, Resurrezione (The Resurrection) can be found in San Sepolcro. And yet another one, Battesimo di Cristo, is exhibited in London, in the National Gallery.”

In the third week of September, the town organises a festival called Sagra della Polenta. Polenta is un piatto del povero, a dish of the poor, corn powder mixed with water. It can be grilled and served with meat and vegetables. Polenta is popular in the North of Italy. In Veneto region, there is a place called Polesine, named so because they eat polenta there. I added that northern Italians are often referred to as polentoni, whereas people of the South are often called terroni because they work on land, terra.

Another candidate from Pisa told me about a Christmas dessert called Panforte. It's a piece of bread with orange peels and grape paste. It is really sweet and and he advised that to enjoy the taste to the fullest you need to eat it with red wine.

Another candidate came from Colli Valdezza, a place famous for its resources of crystal and production of glass.

The last candidate before the lunch break, Mariagrazia was originally from Laterina. She told me her hometown organised an annual medieval festival in July called Di Ferro e di Fuoco. “Of Metal and of Fire? Is that a Game of Thrones book?” - we both laughed. I asked if it was similar to Palio, organized in Siena. "Well, in Arezzo there is a festival called Saracino similar to Palio", - she specified. "There are 4 towers representing 4 different parts of town. The inhabitants of each part support their team. I really prefer Saracino to Palio, because animals are treated much better than in Siena”.

Daniele worked for Esselunga as a senior manager of the pastry section and had a twin brother. He told me about a festival called Sagra dell' Pici All'Aglione. Pici is a kind of spaghetti but larger, typically served with ragù, meat sauce or tomato sauce with a special kind of garlic called aglione. It doesn't have the same taste as regular garlic, it's more delicate.

Elena, a candidate from Prato told me about famous cookies called cantucci that are eaten with vin santo - a typical wine in Tuscany. Prato is home to a bakery shop called Pasteficcio Mattei, famous all over the world. Elena told me she made friends with a German girl who came to Prato just to visit that bakery shop! She also suggested me to try other delicious cookies called brutti e buoni.

A young candidate from Imprunera told me about a typical dish called Peposo, a steak prepared with a lot of pepper. A festival held there called Festa dell' Uva, held at the end of September. Theatre performances and costumes are prepared.

Montevarchi. The first weekend of September a festival called Perdono. Lunapark for children.

San Giovanni Valdarno. Peposo alla San Giovannese.

The last candidate for the day came from Terontola. It's an important train station. At the end of August they organise a pizza festival called Sagra di Bacialla.

Having finished my work day, I quietly walked around Florentine streets, embraced in Christmas lights. I spent quiet two hours sitting outside finishing my glass of wine and reading through my notes before taking the train back to Rome.

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virginiamurrayblog · 6 years

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Niko Romito apre al Bulgari Hotel di Milano

Niko Romito @ Bulgari Hotel Milano

Milano ha un nuovo indirizzo gourmet: il Ristorante Niko Romito al Bvlgari Hotel Milano. La location è nota: aperto nel 2004, l’hotel di via Fratelli Gabba – con il suo strepitoso giardino a due passi dal Quadrilatero della moda – è uno dei luoghi più amati da milanesi e non. Lo chef è altrettanto noto: abruzzese, tre stelle Michelin al ristorante Reale di Castel di Sangro, in provincia dell’Aquila, 36simo tra i World’s San Pellegrino 50 Best Restaurants, in città gestisce già due locali di successo, Spazio Milano, al quarto piano del Mercato del Duomo e Bomba, in Porta Nuova, dove propone la sua ricetta originale della bomba fritta con ripieno dolce e salato.

Al ristorante del Bvlgari chef Niko presenta un concept innovativo, frutto di due anni di studio sulle tecniche e gli ingredienti della cucina tradizionale italiana. Un format già sperimentato nell’ultimo anno in altri tre hotel Bvlgari di nuova apertura: Pechino, Shanghai e Dubai. «Abbiamo lavorato per offrire grandi classici della nostra tradizione – non solo in termini di ingredienti e ricette, ma anche di presentazione e servizio – reinterpretandoli, sempre in modo filologicamente corretto. Un grande tour gastronomico del meglio della cucina italiana. Un’esperienza esclusiva e assoluta di ciò che è per me la cucina italiana oggi». Il ristorante milanese, aperto in sordina il 27 agosto, è stato salutato dall’entusiasmo dei milanesi, curiosi di provare questa nuova versione della cucina tristellata di Romito in una location unica. L’11 settembre l’inaugurazione, con il primo evento ufficiale. A dare il via alla serata, l’Antipasto all’Italiana (servito per l’occasione come aperitivo in giardino), che racchiude in un piatto le specialità di tutte le regioni italiane: dalla pasta fritta alla bruschetta al pomodoro, dal vitello tonnato al pane e ragù e così via, in un viaggio tra i sapori della Penisola. La cena è proseguita a tavola con l’Assoluto di brodo, un concentrato di verdure purissimo, senza aggiunta di acqua, ma con un goccio di champagne (ingrediente segreto svelato dal direttore dell’hotel Attilio Marro). Poi sono arrivati gli Spaghetti e pomodoro cucinati a regola d’arte (la salsa è fatta con tre tipi diversi di pomodoro, senza un filo d’olio né di soffritto, ha spiegato lo chef), seguiti da un grande classico della cucina meneghina, la Cotoletta di vitello alla milanese (la ricetta di Niko prevede due giorni di preparazione) servita con un tris di antipasti ultra sofisticati nella loro semplicità: insalatina di pomodori, melanzane deliziosamente affumicate e finocchi in bagna cauda. Al centro del sistema, una grande pagnotta abruzzese: per lo chef, infatti, il pane è l’elemento più importante della tavola. A conclusione di questo straordinario excursus nei sapori più autentici dell’italianità è arrivato il Pane e cioccolato, un dessert che risveglia all’istante i ricordi delle merende d’infanzia a casa della nonna.

Il menu comprende altre ricette “ricodificate” di classici come la Lasagna, i Ravioli di patate con gamberi rossi e seppie e il Tiramisù. La maggior parte dei piatti si ritrova in ciascuno dei quattro ristoranti Bvlgari guidati da Niko Romito (Milano, Pechino, Shanghai e Dubai), ma alcune ricette sono state create esclusivamente per il ristorante italiano, come il Merluzzo con maionese di patate e peperoni, il filetto di Manzo al pepe nero, i Tortelli ricotta e spinaci con burro “manteca”, gli Spaghetti e pomodoro e Pane e cioccolato. Oltre al menu alla carta, si può scegliere un originale “menù condivisione”, che viene realizzato per l’intero tavolo. Resident chef al Bvlgari Hotel di Milano è Claudio Catino, che ha lavorato al fianco dello chef Romito per sviluppare il nuovo progetto gastronomico dedicato agli alberghi della Maison e ha guidato le brigate dei Bvlgari Hotels a Pechino e a Shanghai nei primi mesi dopo le aperture.

«Il cibo è un’esperienza a tutto tondo, che va ben oltre ciò che è nel piatto», sottolinea lo chef. È una questione di atmosfera, attenzione, raffinatezza e soprattutto benessere. Ho voluto riprodurre l’atmosfera dei Bvlgari Hotels anche al Ristorante Niko Romito attraverso una cucina fatta di veri sapori italiani e piatti iconici, con un servizio che incoraggia la convivialità e racconta una storia sul rapporto italiano con il cibo».

L'articolo Niko Romito apre al Bulgari Hotel di Milano sembra essere il primo su Vogue.it.

Niko Romito apre al Bulgari Hotel di Milano published first on https://wholesalescarvescity.tumblr.com/

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thetasteatlas · 6 years

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This Map Shows 26 Pastas In Italy, But There’s One Pasta Dish You Must Never Ask For

Italian pasta is a serious business. The art of making pasta and following the guidelines on which sauce to pair with which pasta is almost a sacred topic across Italy. On top of that, each Italian region has its favorite which grew out of tradition and the use of local ingredients. It is estimated that there are more than 350 pasta varieties, and while some can be found throughout the country, many of them are region-specific, such as orecchiette in Puglia, bucatini in Rome, or trenette in Genova – all of them designed to be paired with a specific sauce.

To realize how serious the matter is, try your luck and suggest that fettuccine Alfredo is an Italian classic to a true-blooded Italian. We can't guarantee the outcome. You might get away with a frown, but on a bad day, the more probable thing is that they will fire various insults at you.

Although this combination of fettuccine, butter, and Parmigiano-Reggiano was invented in Rome as an extra buttery version of pasta al burro, it is incomparably more popular in the United States. The story dates back to 1908 in Rome when Chef Alfredo Di Lelio first created it for his pregnant wife. Legend has it that the American silent movie stars Mary Pickford and Douglas Fairbanks discovered this dish in the late 1920s during their honeymoon in Rome. They loved it so much that they started serving it to their friends upon returning to Hollywood. Although it's served in Rome, most Italians don't accept the dish as their own.

Instead, TasteAtlas suggests to follow this map and do as the saying goes: when in Rome, do as the Romans do. Try the hearty ragù alla Bolognese (which is always served with tagliatelle) when in Bologna, trenette served with pesto Genovese in Liguria, classic Carbonara in Rome, spaghetti alle vongole in Naples, or pasta chî sàrdi if you want to experience Sicily’s diverse culinary heritage.

Considering the vast number of choices, maybe it is for the best to leave spaghetti & meatballs and the controversial Alfredo to the Americans!

Check more than 50 pasta dishes at www.tasteatlas.com/pasta/italy

#TasteAtlas #Italy #Food #Pasta #Map

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daviddelavari-blog · 7 years

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Ultimate guide to a successful NEW YEAR resolution

You want to make this coming year YOUR year, every sign in the sky is showing that this ishappening. Absolutely NOTHING will stop you this time!

Except …

Two thirds of Britons are making New Year resolution of getting fitter and losing weight and 80% of those resolutioners succumb to the old habits, mainly within the first month. What happens next is a period of giving up, frustration, and self-ridicule. Then we forget about it, so we can do it all over again next year.

This is how it happens to most of us. Frankly, it’s quite depressing.

How to get out of that rut?

What makes the 20% so successful that they follow through with their resolutions?

In short:

Goals have to be realistic

Motivation doesn’t last

You need to plan for moments of weakness

You need to be vigilant of your behaviour

If > Then > Else

Elaborate:

Goals have to be realistic

Setting up a goal is usually a wishful thinking process; it goes something like ‘I would like to achieve X (be it certain weight or size) by Y time (usually unrealistic time frame)’

Problem here is three-fold

We don’t have realistic expectations

We focus on the goal rather than the process

We don’t have emotional attachment with the goal

Solution

1. Setting realistic time-frames for your expectations

For weight loss, it is realistic to think of losing 0.5% - 1% of your current bodyweight per week. This is 10 TIMES LESS than what contestants on shows like The Biggest Loser lose.

It may seem like a small difference but the mind shift that is required for such small loses is huge. Don’t think big.

Let’s say you weight 200lbs (14 stone or 90kg), you are aiming at losing 1 – 2 lbs per week ( 0.4kg – 1kg).

Even though it may seem like a pathetic result (due to unrealistic expectations set by the aforementioned shows and similar), and no one will notice it initially but, over 12 weeks time it is still a 24 lbs weight loss (almost two stone or 10kg). And this is amazing!

More important, it is realistic and possible to do it and keep it off.

2. We focus on the goal rather than a process

Close your eyes for a minute and think of two people, let’s call them Ben and Jerry (you can guess my dessert after last nights dinner, can you buttercup?:)

Ben wants to lose weight and that is where he leaves it, he looks at some fat-free or low-calorie options in the shop to swap his usual breakfast and lunch choices, decides to make a smoothie for a snack, and throws some typical health buzzword foods, like kale and goji berries and hope for the best.

Jerry wants to lose weight as well, but he wants to control the process, Jerry wrote down a list of things he knows he needs to change (wine in the evening, one to many tablespoons of dessert after the wine, chocolate bar in the afternoon, etc.) and decides that some of these are easy to replace with lower calorie options or forego altogether.

Do you think these guys will achieve similar result? More importantly, which one do you think will stick to their New Year resolution longest?

Focusing on the process and looking at things that are within your grasp are much more powerful strategy to achieve your goals.

You can’t know for certain when you will achieve your goal but, you can start behaving NOW in a way that will help you get there.

You can open your eyes now.

3. We don’t have emotional attachment to our goal.

We often throw our goals in the air based on our previous experiences and friends’ suggestions. We rarely identify ourselves with our goals.

Truth is, meaning comes from internal dialogue and only you can decide what is truly meaningful for you.

Losing two stone? Sure, it will make you look better in that dress but, think of the moment that your knees will hurt less from playing with your children or that your fitness will allow you to tick that Machu Picchu trek off your bucket list like you promised yourself for many years. Now this is way more powerful.

Find the deeper meaning in your goals and immerse yourself in the process.

Motivation doesn’t last

A popular quote says that motivation is like bathing, doesn't last so you have to repeat it.

I disagree. Motivation doesn’t have to be repeated, it comes and goes by itself.

Let’s compare motivation to driving through Italy, one scenario is with a Sat-Nav and knowing the language, and the other without the navigation or linguistic skills.

Starting with the latter.

Let's say you start in Bologna, 54 metres above the sea level, and let's say that sea level here represents your motivation threshold, the higher it is, more motivated you are.

Anyhow, you are happy and ‘ecstatic’, you have a Tagliatelle al ragù which tourists call Spaghetti Bolognese, your motivation is high and you want to achieve your goals.

Then you proceed to drive through Ferrara, elevation 9 metres above the sea level. Food is nice, everything seems ok, but your healthy habits are starting to wave off, you start to procrastinate. Next you drive through narrow and winding roads to a small commune called Jolanda di Savoia, 3 metres below to sea level - you lost your motivation and your map has pasta sauce all over it so you don't know how to get back to your high state of motivation; in this example - the town of Bologne.

So you start with high motivation, then it goes down a bit and then you lose it, feeling guilty and waiting. For what exactly?

For another wave of motivation, in the above story it would be someone who speaks English and is nice enough to direct you back.

Now imagine a different scenario, you’ve put all the routes into your navigation system, you’ve planned your stops and now just cruising and enjoying the view. Yes, you will still drive to Jolanda di Savoia and your motivation will go down but, you know that you have planned everything and you simply scale back, for example instead of going to posh restaurant you stay in the hotel room and have a simple meal. You get back in your car and drive to Bologne.

Lessons from this confusing story?

- Motivation doesn’t last

- Plan your goals when you’re really motivated

- Plan your fallbacks

- Keep in mind the big picture, good and bad times will pass

- Enjoy the process

You need to plan for moments of weakens

Important thing to remember is that You now setting your goals is the same You that gave up in the past.

This is a concept called Hyperbolic Discounting, you choose a smaller reward that is available now than bigger reward later.

If now you, say want to lose 14lbs (a stone) in 12 weeks, and all you need to do is to stop drinking half a bottle of wine on a weekday after work, and those three bottles that you have over the weekend. This seems realistic now.

But, comes second Friday in January and you already feel tempted. What happens next is you choose a smaller reward (wine) over the bigger reward later (weigh loss goal).

In order to avoid it you can do two things.

Be vigilant of your behaviour. Paying attention to your response is one of the most helpful techniques, one that works with weak and strong habits.

It is easy in theory but very hard to perform, especially on strong habits as we often do them on autopilot.

Monitor your behaviour and then you can do the following.

If > Then > Else

If (I want to open a bottle of wine) > Then (replace a healthier habit that gives you similar reward to evening glass, maybe favourite tea, walk, calling a friend, etc.) > Else (secondary option from the above list)

So the person that sets a goal is the same person that failed in the past BUT, and this is a big but, this time the person fool-proofs their future self from making a mistake that resulted in breaking the resolution a year before.

Summary:

Set a realistic goal

Focus on the things you can do to achieve your goal, focus on the process.

Don’t rely on motivation, rely on the process. Use motivation to plan your goal and the process of achieving it.

Attach a meaning to your goal.

Motivation doesn’t last but, it comes and goes by itself.

Be honest with yourself, if you failed in the past, you’re likely to fail again. Set up a plan for moments of weakness

If you fail initially, the best time to start again is as soon as possible.

IF > THEN > ELSE

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virginiamurrayblog · 6 years

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Niko Romito apre al Bulgari Hotel di Milano

Niko Romito @ Bulgari Hotel Milano

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virginiamurrayblog · 6 years

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Niko Romito apre al Bulgari Hotel di Milano

Niko Romito @ Bulgari Hotel Milano

L'articolo Niko Romito apre al Bulgari Hotel di Milano sembra essere il primo su Vogue.it.

Niko Romito apre al Bulgari Hotel di Milano published first on https://wholesalescarvescity.tumblr.com/

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virginiamurrayblog · 6 years

Text

Niko Romito apre al Bulgari Hotel di Milano

Niko Romito @ Bulgari Hotel Milano

L'articolo Niko Romito apre al Bulgari Hotel di Milano sembra essere il primo su Vogue.it.

Niko Romito apre al Bulgari Hotel di Milano published first on https://wholesalescarvescity.tumblr.com/

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