Italian menus are getting lighter

What ethnic cuisine do you feel like eating tonight? If you said Italian, then you’re in the menu majority.

Sixty-one percent of people polled by the National Restaurant Association said they choose Italian food at least once a month when dining out.

While Italian-American classics such as cheeseladen lasagna are still popular, many menus reflect the style of dishes enjoyed in Italy. After all, Italian ingredients — including olives, olive oil, whole grains, seafood and vegetables — are at the very heart of a healthy Mediterranean diet.

“It’s great news that restaurants are lightening up Italian menus and featuring more authentic Italian dishes,” said Sara Baer-Sinnott, president of Oldways, a food and nutrition education organization. “Now, Americans will get the true and healthy tastes of Italy and the Mediterranean diet.”

Carrabba’s Italian Grill, with more than 200 restaurants nationwide, recently introduced 20 new menu items. “It was time for a different way to approach Italian food,” said Jay Smith, head chef for Carrabba’s. “It’s lighter and brighter.”

Joining the classic chicken parm is a sautéed chicken breast crusted with panko bread crumbs and topped with fresh arugula, tomatoes and shaved Parmesan cheese with a lemon vinaigrette.

During a visit to the test kitchens of Carrabba’s in the Tampa headquarters for parent company Bloomin’ Brands, I had the opportunity to taste some of the new dishes, many of them featuring fresh vegetables.

Menu additions include salmon topped with tomato, cucumber and dill; and grilled chicken with a Chianti sauce and served with an arugula salad tossed with apples, grapes and toasted hazelnuts.

“We wanted to find new ways to add vegetables to the menu,” said registered dietitian Maria Caranfa, who works on recipe development with the chefs. “There’s grilled asparagus now, and oth- er small plates such as chicken with vegetables served in romaine lettuce wraps.”

That’s Italian!

Italian dining doesn’t have to be an indulgent feast. “Over 50 percent of the menu items at Carrabba’s are under 600 calories, so guests can feel good about eating here on casual nights out,” said Katie Knight of Bloomin’ Brands.

For diners in the mood for pasta, it’s imported from Italy and cooked to order. “We are passionate how pasta is cooked,” Smith said.

Chefs waited until they found acceptable products before adding wholegrain and gluten-free pastas to the menu.

CONTRIBUTED BY CAROLYN O’NEIL Italian food remains top ethnic cuisine in America but menus are lightening up.