What is the latest trend in Italian cuisine?
Ferraioli: Organic ingredients are the newest trend for the culinary map, and we are seeing more restaurants investing in backyard gardens for sourcing. This is particularly important for Italian gastronomies as the key element is freshness. We grow a variety of our ingredients at the hotel [Ritz-Carlton Bahrain] and we work closely with farmers.
Guarracino: Today it is all about clean flavours. It is more about experiencing the essence of each ingredient than their combination. The concept is minimalism — both in terms of ingredients and presentation.
Carrieri: Going back to the roots of our food and bringing authenticity to each dish. We are reworking our mothers’ and grandmothers’ dishes, and adapting them to modern day flavours. When it comes to dining, expectations are high. However, people [are] craving simplicity and authenticity.
Altea: Italian cuisine is moving to a more health conscious mind-set. With the growth of vegans and vegetarians there is a focus on organic vegetables and natural products. In my opinion a current trend is to bake various kinds of artisanal bread with natural yeast and organic flour.
What challenges do you face in offering Italian cuisine?
Romo: The challenges are when we get requests to transform original Italian food in something completely different by the customer.
Ferraioli: My dishes come with an identity that is not very common to the general perception of Italian cuisine — a combination of a traditional dish with a modern touch. It comes with its advantages and disadvantages, and a few guests, at times, find it courageous.
Guarracino: Right now every authentic Italian restaurant faces the challenge [of] fake Italian products in the market. These products are sold at a cheaper price and have become very popular amongst the consumers. The challenge is to educate the consumers about the quality they are getting.
Altea: The challenge is being able to offer the authentic recipes and dishes of the Italian cuisine that has been overshadowed by commercialised Italian cuisine.
How’s the supply stream?
Romo: Italian cuisine would not be complete without the use of quality Italian ingredients. The supply chain works well in providing what we need. However, there is a huge range of fresh ingredients available in Italy, that are not available here, such that sometimes I struggle with supplier quality.
Ferraioli: Our vegetables, fish and fresh ingredients are sourced locally, complemented by imported supply from Italy.
Altea: Definitely the choice of different suppliers is very big; some of them are very professional, from sourcing raw materials to manufacturing and delivering the end product. [The] competition is an advantage for us chefs — we can get any cheese, fish, and vegetable from Italy in three days’ time. That’s very impressive.
| Advertisement |
Search our database of more than 2,700 industry companies
