Orari plus umani, ristoranti fluidi, boom di bakery. Ecco le tendenze a tavola del 2025

Botteghe, alimentari, vinerie, salterie, fruttivendoli; Negli last time if you start to eat a little. We are sure that the fluidity of the fruit of commerce is the keystone of our whole.

Fluid restaurants

Ve li cordate gli nomadic chef the scorso anno? Ora alcuni hanno foundto momentarily casa. A house, however, which does not respect the canons of the classic restaurant, but which has the foundations of “disputed” people, can become a bakery or a winery. Da Ortolan in Milan at L’Antidoto di Roma, chef technically prepared if mettono in gioco in locali non proprio funzionali, tra cine minute e sedute scomode, dando vita a dei menu che rimangono impresse nella memoria.

Fluid menu. And the pasta? Fluida pure necklace

Spesso cesti “ristoranti non ristoranti” hanno menu dove la suddivisione antipasti-primi-secondi viene scardinata and instead of a decade old device of piatti, I made pasta at one time, compare them. Speaking of pasta, this time you will be able to enjoy refined cuisine, each person who will decide to be a delle prime portate to offer you an excellent pre-dessert. This is not a case here Italy restaurant guide di quest’anno abbiamo premiato come meglior pre-dessert gli Spaghetti Cotti with Ossidativo Wine, Ginepro Oil and Scorza di Agrumi Bruciati and Erbe Balsamiche di Sustanza in Naples.

This is the end of the ingredient trend. È started the Ottolenghi trend (consapevole?)

Spieghiamo: these sound still tempi, non troppo lontani – et forse neppure troppo finiti, ma noi ne auspichiamo la fine -, dove è andata di moda la rapa rossa, il topinabur, la salicornia, l’anguria, il crescione o chi più ne ha più ne mista. Although in the last period there is no longer a proliferation of a single ingredient, we note the tendency towards similar impregnation (vincono the “stratifications”, the “terrinizzazione” or the impiattament à mo’ di pavé de patate ) and the riceettes in style Ottolenghispecie nei numerosissimi wine bar with kitchen (e naturali vini e piattini galore). Probate risk is highPerlomeno the reuscita of the piatto is guaranteed.

Orari plus umani

The personal crisis during restoration is a given. The Reddito di Cittadinanza can enter. Entry implies a modality of maturing work, which is simply compatible with a private life. I can provide you with several individual solutions that deserve your attention, with chiusure nei weekend – as the successor to the restaurant of Europa da anni – o giornal solo opening. O, nel champion of fine dining, with a unique tasting menu You agree to optimize everything by compressing the ore washed in the kitchen.

Boom delle bakery and solo a pranzo opening

The invasion is foolproof. Most likely also, in this case you enter into orari, the personal crisis and the fact that the chiudano bakery will be there. A testimony, Mario Sansone when the transformation Marzapane in bakery There are personal repair issues. But baking is decidedly more democratic: a business, for its part, will always be more economically stable in terms of response to a market, and in times of economic crisis there is no data on market value. C’è di più – and which turns to point one (ristoranti fluidi) – in very large quantities if you start eating davvero bene. Solo a pranzo, clearly.

Dessert at a restaurant? Dolci da forno e lievitati

The bakery mania a coinvolto pure i ristoranti, nei quali tornano come dessert dolci da forno e da credenza (dagli sfogliati, alle brioche, alla rose tartquest’ultima in voga da un po’): i dolci al cucchiaio forse hanno un po’ stufato? In the restaurant menu we also offer the introduction of salads served, such as focacce or padellino pizze (the pizza trend is the same).

Cool food

The fruits of cibo and wine in posti inaspettati. Pensiamo a PizziCàrola – qui avevamo raccolto un po’ di fruits in the capital conceded a pranzo break -, Oh Ciao semper a Roma, a Malinconico in Naplesat Edicola 518 in Perugia which, at the end of 2023, opens onto a vineyard, in the “neighborhood boutique” Sottobanco di Milano. Examples of fruits, foods, foods, foods, foods, foods and food products can allow you to delve into a virtuoso selection of the material before moving from the bench to the board. Bella the initiative dell’azienda agricole Janas I organized a tour of Roman bottles with specific qualities.

A twist on classic ricettes

On the classic, the more you have a ritual of the classic restaurant (you will not see more) than we have a ritual of the classic rice: in the table there are numerous preparations from the classic stamp to contemporary positions, there piefor example, but also the bottom bruno used a condiment, or perhaps even more diffused.

Ritorno di fiamma and the crisis of the purely vegetarian restaurant

The couple is not exactly a new thing in the last year, but in the last year, there are even more numerous and loving family. Even in classic restaurants, and also in the plant world. And vegetarian dishes, even if vegetarian dishes are increased and present regularly (fortunately), seem to indicate that the restaurant is in crisis in a purely vegetarian way and is no longer practiced. Do you know if you don’t want to put floor pallets?

Hanno collaborates with Antonella De Santis, Valentina Marino and Pina Sozio