Food trends

If there has ever been a time for Prosecco, this must be now. Not just because the festive season is upon us, but literally because Prosecco seems to be the trending topic in the food and drink industry at the moment. Astonishing figures are reported by the press: in 2020, 500 million bottles were produced, for a turnover of 2.4 billion euros. Now, with an export growth of 35% in the first six months of 2021, Prosecco is the most consumed Italian wine in the world. The success story of Prosecco saw a tenfold expansion in sales over the past…

As we all become more and more aware of the climate changes and how they are impacting our lives, a brand new consciousness is developing at consumer level about green choices when it comes to buying food. In this perspective, it should not come as a surprise the storm that has recently hit the market and that goes by the name of plant-based food. From bread and pastries, to pizza and even burgers: 2020 saw an array of new green products popping up on the shelves of groceries and specialized stores in a rapid crescendo that culminated with the launch,…

As winter is rapidly approaching, the harvest season has just drawn to a close. The first news about the Italian extra-virgin olive oil production mark an increase of +15% compared to last year and an excellent level of quality. This year, the overall production of EVO oil in Italy should be around 315 million kilos: in line with the statistics of the latest harvest but lower than expected. The drought that during the warmest months hit Puglia - the region whose production represents half of the entire national one - negatively affected the figures however other regions, such as Lazio…

Together with extra-virgin olive oil, balsamic vinegar is one of the most popular gourmet products coming from Italy. As it often happens with iconic Italian foods and food-related products, many are its fraudulent imitations that may disorient the consumer. Let’s put it simply: the shorter the label, the better the product. Traditional Balsamic Vinegar is a reduction of naturally fermented grape must coming only from Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni vines. The must is cooked and then aged in barrels or casks made from selected wood types such as oak, chestnut, mulberry and juniper. The minimum amount…

According to psychology experts, it takes just over two months for a new behavior to become habitual. Considering that we are already well into the second year of pandemic, it is worth reflecting on how consumers’ habits have changed, how likely they are to change again and how this rapidly evolving situation is going to impact the future of our business sector. During the last twenty years, in order to move at the same speed of a more mindful, curious and demanding consumer, we all had to break well-settled paradigms. Technology helped us ‘stay ahead of the game’, always ready…

In Italy there is nothing more autumnal than the smell of roasted chestnuts that fills the air. In the past, before the economic boom of the 60s reached everybody, people would buy roasted chestnuts from street vendors and stuff them in their pockets to keep their hands warm and, of course, to have something nice to snack on. Nowadays street vendors are still there but roasted chestnuts are served wrapped in fancy paper cones and have become a rather fashionable street food. Legend has it that Italians’ love for chestnuts dates back to Ancient Roman times, when chestnuts were used…

Famous all over the world for its stunning monuments, art galleries and that lovely feeling of dolce vita, Rome is also well-known to food lovers for three pasta courses that are featured on the menu of any trattoria romana (traditional restaurant) worth that name: Carbonara, Gricia and Cacio e Pepe. Despite their different names, these dishes share the same secret for success: just a few quality fresh ingredients, perfectly combined to create something absolutely delicious. Carbonara is probably the most famous of all Roman pasta dishes. It is widely believed that pasta alla carbonara was born during WWII with the…

Probably created to counterbalance the effects of the high summer temperatures, Italian frozen desserts are rather enjoyable in any season and are now so popular all over the world that it is worth shedding a light on their own distinctive characteristics. Gelato is undoubtedly the most famous one. According to the Istituto del Gelato Italiano , the association established in 1991 to protect the quality of this Italian excellence, gelato as we know it today was invented in Florence in the 15th century by the architect Bernardo Buontalenti. Prepared with natural ingredients such as milk, cream, eggs and sugar, it…

Pizza is one of the most iconic Italian foods, a symbol of Italian culinary culture. From its original toppings (tomato sauce, mozzarella and basil leaves) that somehow remind of the Italian flag, to those slices handed out to our dining companions: there is something bonding about pizza that makes it truly special, despite its simplicity. Italian pizza lovers never fail to recognize pizza napoletana (Neapolitan pizza) as the queen mother of all the other variants that nowadays are prepared and served all over the country. The dough -made with Italian wheat flour, water, yeast and salt – is kneaded by…

The famous “dessert stomach” was probably invented in Italy because, never mind the three savory courses that form a standard Italian meal, many are the traditional sweet foods that we indulge in at the end of a friendly session around the table. Starting from the most famous of all Italian desserts, Tiramisù , it is interesting to know that, back in the 19th century, this powerful, coffee-flavored sponge cake used to be allegedly served as a “tonic” to the customers of a local brothel in Treviso. If this were true, it would not come to a surprise then that its other…

The full list of Italian cheese excellences protected by the European Union with the PDO mark (Protected Designation of Origin, DOP in Italian) - which certifies that every step of the production process takes place in a specific region - includes 50 different types of cheese. Among them, Parmigiano Reggiano is undoubtedly the most famous one. Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua. Its production is strictly regulated and supervised by the Parmigiano Reggiano Consortium which ensures that, for a start, cattle are fed on locally grown forage without using silage,…

Italian dry cured ham - locally known as prosciutto crudo - is a high quality product prepared in the most traditional way, respecting the strictest food safety standards. The best varieties are certified with the European PDO mark (Protected Designation of Origin, DOP in Italian) which guarantees that each step of their production adheres to the procedural guidelines of the local Consortium that preserves the original recipe. The eight types of ham that gained the PDO certification are: Prosciutto di Parma DOP (simply called “Parma” in Italy), Crudo di Cuneo DOP, Prosciutto di Carpegna DOP, Prosciutto di Modena DOP, Prosciutto…