NRA: Foodservice Innovations to Continue

Streamlined menus, off-premises foodservice, and blended and/or bundled meals are among the National Restaurant Association’s top trends for 2021. Last year was the industry’s worst year in history, but many restaurants were able to persevere by adapting and innovating their operations. Meal kits and subscriptions occupied the fifth and sixth Continue Reading

Pandemic Trends Carry into 2021

A focus on at-home cooking, restaurant takeout, and delivery reshape the food industry for the near term. The coronavirus pandemic has had widespread impact on every facet of food production, distribution, retailing, and foodservice. It has upended some trends, such as the long, steady decline in grocery center-store sales, and Continue Reading

Pandemic Trends Carry Into 2021: Restaurants Focus on Off-Premises Consumption

Restaurants, particularly full-service locations, were among the hardest-hit industries in 2020, although operators that had strong takeout, delivery, or drive-thru businesses fared better. Those trends are expected to continue into 2021 as restaurants focus on enhancing their off-premises capabilities. Nearly half—44 percent—of consumers surveyed by research firm Datassential in November Continue Reading

The Gammon or Smoked Ham

A Rediscovered Ancestral Dish There are dishes that are double-stranded with the concept of cooking with fire heat. Dishes that fortunately will never be able to shake off their humble and rustic origins and for this reason still represent the maximum enjoyment of the shanties between friends or Sunday lunches in the Continue Reading

Veal shank in the hay

The Shin in its most Bucolic Version The world of smoking has always fascinated me so much, you know very well. I like the thousand nuances that food can take through the different essence of smoke, just as it makes me crazy about everything that is due to the art of cold Continue Reading

The Italian Relish

The Perfect Pairing for Bruschettas and Cheeses Generally, knowing a country, even at a summary level, can not be separated from visiting it. The United States is an exception from this point of view: the myth of American culture invades our lives long time before the desire to know it is born Continue Reading

The Smoked Sausage Party

The Thousand Variants of Homemade Sausage In the beginning were the ribs. So different from those singed out of local festivals, so inviting and delicious, lacquered in their barbecue sauce. Then came the Pork, irremediably associated only with its “pulled” version, so irresistibly attractive in its ability to collapse structurally Continue Reading