Audrey Hepburn was a chic fashion icon who maintained her model-thin figure despite her “pasta addiction” and love of chocolate, says her son, Luca Dotti.
In his book, Audrey at Home, Dotti says Hepburn stayed super-skinny despite a high-carb, mostly vegetarian diet consisting of pasta every day.
“Mum had a serious pasta addiction,” Dotti wrote. “She couldn’t do without pasta.”
Luca said Audrey’s stay-skinny diet secrets included a mostly vegetarian diet and never snacking between meals, not starvation or anorexia, Examiner reported.
Hepburn was the target of anorexia and bulimia speculation because of her skinny body, but her son insists Audrey did eat, but never overate or snacked in between meals. Once a month, Audrey went on a detox diet consisting of apple and plain yogurt.
Luca said Hepburn ate dark chocolate every day and maintained an active lifestyle. Audrey, who did ballet as a child, did not do structured gym workouts, but was active every day and rarely ate processed foods.
Hepburn, a lifelong smoker, died of colon cancer in 1993 at age 63. Hepburn had two sons: director Sean Ferrer and artist Luca Dotti. Among Hepburn’s most popular roles was that of Holly Golightly in the 1961 hit Breakfast at Tiffany’s.
Dotti, 45, is a graphic artist in Rome who’s the chairman of the Audrey Hepburn Children’s Fund, which will receive a portion of the sales from his book. 
Audrey Hepburn’s recipe for sea bass en papillote:
Ingredients:
- 20 cherry tomatoes, quartered
- 1 medium shallot, finely chopped
- A few sprigs each fresh parsley and basil leaves, finely chopped
- 4 potatoes, boiled, peeled, and sliced into ½-inch rounds
- 8 sprigs fresh thyme
- 4 sea bass fillets, approximately 2¼ pounds total
- Sea salt to taste
- Freshly ground black pepper
Directions:
Preheat oven to 425ºF. Mix the cherry tomatoes with the shallot, parsley, and basil. You will need 8 sheets of aluminum foil. Set out 4 sheets.
On each sheet, prepare a bed with potato slices and the thyme sprigs; lay a sea bass fillet on the potatoes and thyme; and then top each fillet with salt, pepper, and the chopped tomato mixture.
Enclose each “packet” with the second sheet, being careful to seal each well so that no sauce escapes, but leaving room above the fish so it won’t cling to the foil. Bake for 20 minutes. Carefully open the packets directly at the table when you serve the fish.
Recipe from Luca Dotti’s book, Audrey at Home
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