On trend: Regional Italian

From Barilla.

Americans have loved Italian cuisine since the first pizza makers and pasta aficionados arrived here, and they continue to adore it; Italian food retained its #1 spot among Americans’ favorite ethnic foods in 2012. Even better, a recent trend report commissioned by Barilla and conducted by Mintel found that most consumers (56%) want to see more, and more varied, Italian dishes. The key is authenticity – sophisticated diners seek regional dishes that go beyond the generic.“Italian food is at its core a fresh, local cuisine,” says Lorenzo Boni, Corporate Chef for Barilla America. “Ingredients that grow or are raised in an area will be found on the plate.” Italy is a collection of 20 regions, though those can be grouped into Northern, Central and Southern, each of which vary in climate, culture, and cuisine – and each reliant and enlivened by the foods grown there.  Here, a look at regional ingredients found in the Northern, Central, and Southern areas of Italy:

North

Fresh egg pastas, polenta and rice, dairy products, pork sausages and cured hams, mushrooms, porcini and truffles.

Central

Semolina (wheat) pastas, lentils, chickpeas, aromatic herbs, tomatoes, beef, pork and lamb.

South

Semolina (wheat) pastas, tomatoes, peppers, spicy peperoncini, olives and olive oil, garlic, legumes, artichokes, oranges, bergamot and citron, eggplant, and capers.

More From FoodService Director

Menu Development
sam kass peter romeo

We’ve heard it time and again—millennials are extremely conscious about what they eat. They want to know what is in their food, where it is from, how it was made and more. And, as we’re learning, Gen Zers are even more aware and information-demanding about the food they eat than their older counterparts.

Hitting those higher-quality food standards is no easy feat. But it’s becoming a must, said chef Sam Kass—known for being the White House chef for the Obamas, a senior White House policy advisor on nutrition policy while he cooked, and currently the senior food analyst for NBC News...

Sponsored Content
chicken veggies recipes

From Tyson Food Service.

With operators becoming increasingly strapped for time and labor, it’s a strain to prepare every aspect of a menu item back-of-house or keep the menu populated with a variety of options. While it doesn’t mean they have to cut corners when developing new items, operators can use more versatile items that are simple enough to apply across the menu to save on labor and cost as well as be more efficient.

With versatile proteins, operators can increase menu opportunities without kitchen complexity, and drive new customer traffic or increase the number...

Industry News & Opinion

An audit into Kennesaw State University’s dining services revealed the university accrued roughly $2 million from off-campus students paying for meal plans as part of their semester fees, according to a report by Fox 5 Atlanta .

Meal plans at the Kennesaw, Ga., university are automatically assessed to students whether they live on campus or not. The university does not refund unused meals, draining the pockets of commuter students each semester.

“I think it’s ridiculous that we pay all this tuition and then we’re here paying another big fee,” commuter student Emmanuel...

Industry News & Opinion

As part of a 10-year contract to run Eastern Michigan University’s foodservice, Chartwells will invest $5 million in the Ypsilanti, Mich., university, as well as provide it with $18 million in capital improvements, according to a report by the Detroit Free Press .

The university’s board of regents approved the contract on Tuesday, citing the new revenue as an opportunity to expand and improve campus foodservice. EMU’s website indicates the partnership will allow for more student input as well as the introduction of food trucks and improved technology.

“The primary reason...

FSD Resources