5 trends of successful catering.

Let’s see together the different culinary trends in catering

It is always difficult to decide what to include in the menus designed for catering, especially because of the varied tastes of their customers! For this reason, it can certainly be useful to know the various culinary trends in catering.

Food with local ingredients
One of the most used culinary trends in catering in the current menus is to offer food made with local products. This includes meat, poultry, fish, fruit and vegetables. The use of food made with local ingredients or in any case belonging to the territory in which it operates, is an important part of the great trends that look at environmental sustainability and healthy eating. The typical local dishes are very suitable for most events with catering, because often you are creating a personalized menu for the specific event.
Healthy menus
Another culinary trend in catering is to offer menus that go beyond meat; inserting something like potatoes and some steamed vegetables will help you offer healthy foods like whole grains, a variety of vegetables and fresh fish that are definitely a good way to show off your great culinary skills. Does this mean that you should eliminate fried fish or mozzarella sticks from your menus? Not at all; rather you should consider adding low-calorie, low-calorie foods, such as lean cuts of beef, pork, poultry or fish, as well as making smaller portions (and at lower prices).
Gluten-free foods
Many people suffer from the annoying gluten intolerance, while others eliminate it from their diet, in an attempt to eat healthier. No matter why, gluten-free cooking is one of the biggest culinary trends in catering that is expanding more. There are many delicious gluten-free dishes that offer good food costs, and also serves as an opportunity to experiment with many alternative ingredients like amaranth, cassava flour and teff.
Ethnic cuisine and street food
Oriental cuisine, and in particular the one  of the Middle East, has had a dizzying growth in the menus of 2014. This trend also entails a greater tendency to use alternative ingredients. Just think of ingredients like the pomegranate syrup for breakfast, as an alternative to maple syrup. Then I suggest you to  look for exotic spices and mixtures of these, such as Togarashi, zataar and shichimi, and to offer  together with salt and pepper. One of the culinary trends in catering offers dishes inspired by the ethnic fusion of street food. From the Mexican churros, to the Spanish tapas, the Chinese dim sum up to the Middle Eastern skewers, the more international the menu, the better. These types of dishes worked well with pickup trucks or for accompanying cocktails.
Homemade cooking
In the homemade style the food is served on plates and the people  serve themselves (just like at home). You can see this kind of lunch at many traditional Chinese and Korean restaurants. If you are offering catering services on  your restaurant, home cooking is great for small and medium-sized groups. It is much easier to feed 50 people at the same time if you let them serve 10 salads.

The dishes with algae: the latest trend in restaurants

Properties of algae.

The 2017 has to store many new features for the gastronomic scene, not least the dishes with algae. It seems that, at long distance from the Japanese chefs, even our Italian chefs have discovered how edible are the  algaes  . And not only: they are real “reservoirs” of nutritive principles such as iron, magnesium, vitamin B12, iodine, calcium and potassium.

The algae are also rich in fibers, which makes them in fact the “scavengers” of the intestine. Equally “hygienic” is in their function of antioxidants: they clean up the body from free radicals. In fact, if they are not reabsorbed, the immune system weakens and even favors the onset of cancer.

But the properties of this variety of maritime plants do not end here. In fact, the algae are already known to be purifying and not to pollute (the risks of intoxication for those who eat algae therefore tend to zero).

Types of algae and in which dishes we place  them.

But algae, as well as healthy, can also be tasty. So let’s see what they are and where to use them as ingredients:

nori: a black, sticky seaweed, which is right for you if you have a Japanese restaurant. In fact, with nori algae you can give life to maki sushi. But if yours is a common European restaurant, do not panic: it will still give added value to your fish broths. This algae also marries perfectly in basmati rice, better if in addition to soybeans and pumpkin seeds

spirulina: blue seaweed from the waters of Mexico. His unusual color should not make you suspicious: spirulina is an ingredient in many Italian recipes including tagliatelle and fusilli. But this alga with beneficial properties and antioxidants also peeks into biscuits, coconut water, smoothies, and nibbles with spinach

kombu: this Japanese algae, in addition to the already known benefits of algae, has to be alkalizing and therefore to regulate the body’s pH. It can also be used on two gastronomic fronts: the Japanese and the vegan ones. In the first the kumbu seaweed is an ingredient in the azuki soup, in the second is the stuffing of vegan ravioli. Still on the vegan front it is very popular in vegan burgers.

wakame: is a very popular alga in vegan cuisine, where it is widely used. It can be tasted in all states: raw, cooked, crumbled after a baking, as an ingredient in a vegetable cream. In fact, it makes a good impression in the cream of celery, in arancini, as a condiment for fish sticks, and in the sauce of roveja and mushrooms.

kelp: particular signs of this alga: brown, smelling of the sea, active support of body processes such as diuresis and reabsorption of water retention. The kelp alga is also the active ingredient of numerous nutritional supplements for its beneficial properties on metabolism. When it is dried it is very used in vegan salads. It is also the added value of soups and pasta and beans (which enhances the flavor)