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

Doyle: Domino's Strong-Armed Facebook for Key Data in Company Turnaround

Chain's CEO says data analytics was crucial in transforming the company into a dominant force

Pizzeria Goes 100% Gluten Free

After 32 years, Randy’s Premier Pizza in Oakdale, MN, is removing all gluten.

Pizza Stalker or Computer Glitch?

More than 100 pizzas mysteriously delivered to a lawyer in Germany.

This 72-inch Cheese Pizza Costs $300

Mallie's Sports Grill & Bar attempts Guinness World Record for biggest delivery pizza.

Winner Announced in U.S. Pizza Team Trials

Michael Reyes-Casanova wins a trip to join the team in Italy in April.

Pink Flamingo in Paris Uses ONE Low-Cost Marketing Tactic

Pink Flamingo Pizza in Paris shines in the summer, giving out hot pink balloons that make customers easier to find on canal-side deliveries.

5 Useful Pizza Valentine Gifts

Gift them--or yourself--with a pizza-themed gift they will actually use.

5-Year-Old Spurs Change at International Pizza Chain

Handwritten letter to Pizza Express inspires the company to eliminate straws.

On a Quest to Eat Every Pizza Slice in New York

Dave Portnoy has been eating a slice nearly every day since June 2016.

Auburn University Club Celebrates Pizza

The club disbanded last fall with 250 registered members and is seeking a new president.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags