OTT. NOV. 2013
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include more rigid barriers between
the formulas and the different offers,
but greater freedom of choice and
combinations.
“We are facing a substantial change in
the way of eating, says Luca Speciani,
nutritionist. The era of healthy cuisine
but punitive is over. Today the trend
is a varied diet with fresh foods, whole
grains, using a good quality fat and
reduction of refined sugars. Light
cuisine varied, which retrieves and
updates some good habits of the past
and fits into a modern lifestyle. Even
the restaurants are realizing more and
more of this trend and offer local food
items or entire menu with “healthful”,
perhaps alongside other proposals
more greedy. “
FOCAL POINT of this trend is the
reduction of the content of certain
products. In fats , for example, butter
-based sauces bandits , long cooking
, lard and other killer products to the
coronary arteries and the waistline
, the trend today is to reduce the
temperature , use as much as possible
“cold” condiments , of course olive
oil to lord it on the table and in the
kitchen, with its infinite nuances
of taste and ability to give depth to
all kinds of dishes, from the most
traditional to the most innovative
recipes .
However, even the butter, finished for
a couple of decades in the dock for the
hangover of “anti- cholesterol” which
has traveled the West, now it is taking
its revenge. Unparalleled in giving a
special texture to savory dishes, pastry
irreplaceable in today ‘s crusade anti
butter has been fading. As for wine,
“ but less quality “ is the motto that
guides the many fans of the butter,
even among the chefs of the latest
generation, which does not demonize
more fat from the cream, but they give
a more light , reducing the amount or
focusing on products with a reduced
fat content.
INTOLERANCES OR FASHION? In
fact, the restaurant today that looks
to the future will be able to satisfy
the demands of customers who are
increasingly intolerant, dealing with
specific diet, accustomed to thinking
in terms of subtraction rather than
addition. In short, it’s a food that
nourishes the body and spirit, and
sometimes even your own ego.
Gluten free, Lactose free, Low carb,
some names of these specific diets,
they often from overseas, where
they collect legions of followers.
Not necessarily struggling with food
intolerances, more simply looking
for a dietary regimen capable of
satisfying them and to make them feel
better. Fashion? It is probably one of
the components of this gastronomic
fragmentation, sometimes dictated by
the desire to stand out. In the coming
years, the Italian restaurant, at least in
its most innovative, will have to find
a synthesis between these two souls,
keeping an eye on the trends that
cross the international culinary scene
, but keeping a straight bar on the
respect of our history.
THE CHEF
The sugar free cuisine...
Much the same as regards sugar: “We
have had for a long time in the menu
- says Giannicola Colucci, executive
chef at the Hotel Danieli in Venice - a
cake without sugar, a Savarin stewed
strawberry sorbet with lychee and
melon. Like to target a cross between
men and women, and we have had
clients who have come to us just to
taste this dessert. I believe that if the
result of a thorough research as we
did on the response of alternative
sweeteners in the kitchen, the cuisine
“no” can be an engine for development
and remarkable innovation, especially
in front of customers who are always
looking for something new. Winning
the challenge “without”, especially in
confectionery, is something that fills
me with pride, because the result of a
process of structured and exhaustive
testing, which should make all the
chefs as they approach to innovation. “
WHITE VS RED MEAT
The trend seems to split the market, a
little ‘ as was the case for Coppi and
Bartali. On one hand the carnivores
from red meat, those who do not
ever resist the succulence of a cut
of beef and they see their appetite
satisfied by the many proposals
focused on barbecue and other
similar preparations that characterize
a certain type of food. On the other
side the lovers of white meat, for
their versatility, their delicate taste,
their reduced fat content. A raw
material that lends itself to the canons
of traditional dishes (think of the
rabbit, the many roasts declined in
key regional), but also supports the
most severe changes. Not to mention
the many proposals ethnic, also often
revised in light key, and introducing
concepts such as the very popular dish
with meat, cereals and vegetables.
The modern restaurant is in front of a
4(.(A05,
