Top Trends in "New" Italian Cuisine

White paper from SupHerb Farms highlights trending Italian ingredients.




Fried farro with spinach, pickled beets and pesto

SupHerb Farms

As interest in global cuisine grows, so does the spotlight on Italian food—but it’s more than just pepperoni pizza and spaghetti with meatballs that consumers want to see on menus. To support these trends, SupHerb Farms has released a white paper, “Trending Now: The ‘New’ Italian,” that spotlights ingredients and techniques that can take a classic Italian dish to new heights.

Italian cuisine ranks just slightly below Mexican and Chinese as an American favorite, with 68%* of consumers noting that they order Italian at restaurants at least occasionally. Almost half, though, say they seek out specific regional Italian cuisines, such as Tuscan from Northern Italy or Sicilian from Southern Italy. In the North, Italian cuisine is based on butter, rice, gnocchi, Parmesan cheese and beef and veal for proteins. In the South, you’re more likely to see dishes revolving around the use of olive oil, dried pasta, Buffalo mozzarella and lamb, fish or pork.

“Trending Now: The ‘New’ Italian” also offers up helpful tips on creating fresh sauces, as well as looks at trends surrounding veggies, herbs and veggie/herb condiments. Marinara, pesto and Alfredo are three of the top 10 sauces on menus, but consumers are interested in trying new varieties. For example, 74% note an interest in trying Checca, a blend of uncooked tomato sauce, basil, mozzarella, olive oil, garlic, salt and pepper, that hails from Naples, while 72% are intrigued by Salmoriglio, a Sicilian sauce of lemon juice, olive oil, minced garlic, chopped oregano, parsley, salt and pepper.

SupHerb Farm’s portfolio of flavorful herbs, specialty vegetables, purees and culinary pastes can help foodservice operators and food manufacturers create nontraditional preparations of classic dishes that consumers crave. For example, pair Alfredo sauce with sriracha (a trending sauce with mentions up 100% this year) or try aji pepper pesto for mellow heat and unexpected color (58% of consumers are interested in new spins on old favorites, while 52% would like to try Peruvian cuisine).

To learn more about regional Italian cuisines and glean inspiration from their varied flavor profiles, visit the SupHerb Farms online Knowledge Center to download “Trending Now: The ‘New’ Italian.” For more information about SupHerb Farms customized product capabilities and the company’s IQF Culinary Herbs, Specialty Vegetables, Purées, and SupHerb Farms Fusions® Culinary Pastes and Blends, visit SupHerbFarms.com. For samples of SupHerb Farms products, call 800-787-4372 or use this product sample request form

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

7 Crazy Ways to Deliver Pizza

When traditional delivery isn't enough, here are a few wacky ways pizza is being delivered around the world.

Glass Nickel Pizza Plans Rebuild after Explosion

A natural gas explosion leveled his pizzeria. Now the owner of Glass Nickel Pizza in Sun Prairie makes plans for the long recovery.

Buddy's Pizza Selling Original Location

Inventor of Detroit-style pizza is selling original location to raise capital for national expansion.

Where to Visit a Pizza Farm

Pizza farms are growing across the Midwest as farmers and consumers continue to embrace the farm-to-table movement.

Decline of Hotel Room Service Offers Opportunity for Pizzerias

As hotels close their room-service restaurants, pizzerias can market directly to hotel guests and tourists.

Regional Pizza Styles Continue to Grow in Popularity

As consumers continue to experiment with flavors, pizzerias offer styles of pizza beyond the local favorite.

John Schnatter Resigns from Papa John's Board of Directors

Papa John's company founder submits resignation to board after apologizing for racial slur made during a May conference call.

North American Pizza & Culinary Academy Opens in Chicagoland

Cooking school is the second in the United States offering accreditation as part of the esteemed Scuola Italiana Pizzaioli in Venice, Italy.

Online Freestyle Pizza Tossing Battles Return July 16 to 22

How to participate in the pizza tossing competition that's open to everyone.

Why Straws are Disappearing at Restaurants

Pizzerias across the nation join the movement to eliminate plastic straw waste.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags