Robert de Niro at 81: training routine, ruled diet and passion for pasta

At 81, Robert de Niro is still firmly on the scene – and outside it too. Considered one of the biggest names in the history of cinema, the New York star does not let time compromise his vitality. To maintain the pike on real -life sets and stages, he bets on a routine that unites balanced diet, constant training and conscious choices. The information is from La Nacion.

“Consistency is the most important,” the actor said in an interview with BBC Radio in February this year. “If I stop exercising for a while, I miss. The body asks.” The frequency may vary between three and six times a week, depending on the filming schedule and physical disposition. But the rule, he said, is never to stop completely.

The philosophy of commitment has been accompanying him for decades. James Brady, his personal trainer, told Hello magazine! that from Niro takes each training session seriously, seeking guidance with experts whenever necessary. Exercises mix strength, cardio and mobility – an essential combo to face the demands of roles that you still choose to interpret with intensity.

Not by chance, the actor is remembered by remarkable physical transformations throughout his career. In “Indomitable Taurus” (1980), it gained more than 27 pounds to live the boxer Jake Lamotta and trained with sports professionals. The effort earned him an Oscar nomination and one of the most striking performances in cinema.

The diet is also a central part of this routine. Agostino Sciandri, chef and personal friend, told Men’s Health that Niro prefers the simple to the sophisticated when it comes to eating well. On the menu, there is no shortage of brown rice, boiled vegetables, fresh fish and quality carbohydrates. “He knows the body needs to be fueled with real food, not exaggeration,” explained the chef.

Even so, from Niro also has his moments of indulgence. In a recent conversation with journalist Chris Van Vliet, he confessed his weakness by Ziti Al oven – a classic Neapolitan pasta with tomato sauce, basil and melted cheese. “It’s a dish I just love,” he admitted with good humor.

The connection with gastronomy goes beyond the table. In the 1990s, Niro joined the Japanese chef Nobu Matsuhisa and producer Meir Teper to found the Nobu restaurant. The project was born after an unpretentious visit to a Matsuhisa restaurant in Beverly Hills. Delighted with the proposal, the actor proposed to open a unit in New York. In 1994, they inaugurated the first Nobu in Manhattan together – today a brand of haute cuisine, with branches in several countries.