Italians are able to eat pasta daily without significant weight gain primarily due to portion control and the "Al Dente" cooking method. In a traditional Italian meal, pasta is served as a primo (first course), with a modest portion size of about 60 to 80 grams of dry pasta—roughly half of what is typically served in North American restaurants. Furthermore, Italians strictly cook their pasta al dente (firm to the bite), which results in a lower glycemic index; this means the carbohydrates are digested more slowly, preventing the insulin spikes that lead to fat storage. Another "secret" is the Mediterranean context: pasta is rarely the entire meal and is often accompanied by an abundance of vegetables, legumes, and healthy fats like olive oil, rather than heavy cream or excessive cheese. Culturally, Italians also practice la passeggiata—a leisurely walk after meals—and tend to eat their largest carbohydrate-heavy meal at lunch rather than late at night. By treating pasta as one balanced component of a varied diet rather than a massive main event, they maintain a healthy relationship with carbohydrates that has sustained their culinary tradition for centuries.