Balance between innovation and tradition in Italian cuisine | food drink

Italian cuisine is synonymous with tradition, with recipes passed down through countless generations, from one nonna to the next.

There’s nothing better than a simple but stunning Margherita pizza or cacio e pepe – and a Caprese salad made with the finest Mozzarella, the freshest tomatoes and basil and a drizzle of genuine olive oil. premium quality is second to none. Often the simplest recipes are the best – they are classic dishes for a reason, after all.

But with innovation ripening in the food sector and the younger generation driving key trends like flexitarianism and hyper-convenience, should retailers refresh their Italian offerings to reflect the trends?

We believe traditional Italian products will always have pride of place on retail shelves, from carefully crafted pastas to unbeatable PDO products, such as Parmigiano Reggiano or Proscuitto di Parma. That’s because we know the time, care and craftsmanship that goes into these products, and their commitment to tradition brings a level of provenance that will enhance any dish.

However, we also have a thing for innovation, and we have to admit that some of us love pineapple on pizza. Home cooking saw a huge spike in 2020-21 as aspiring foodies spent time preparing meals from scratch and experimenting with new flavors and cuisines. In fact, retailers have noticed the surge in sales of home pizza ovens, purchased by consumers eager to explore the breadth and depth of their cooking capabilities. Surely there were failed attempts, but a burnt crust never hurt anyone – don’t tell Italy!

This balance of tradition and innovation is what keeps our industry so fresh and exciting, and keeps consumers coming back to fine food retail for more. But it also keeps the Indies firmly rooted in the rich culinary history of Italy, which is a glorious place.

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