L'Italo-Americano

THURSDAY, APRIL 17, 2025 www.italoamericano.org 26 L'Italo-Americano M o r e t h a n f o u r m o n t h s into 2025, i t ' s c l e a r that this year's culinary trends are here to stay, as t h e y s e e m t o s h o w r e a l changes in how we eat, cook, and think about food. Need- less to say, Italian cuisine is right at the center setting trends, rather than following them. Let's explore some of the most popular innova- tions — and happy returns — that have been making the headlines in the world's kit- chens since the beginning of the year, and find out how Italy has been contributing to them. Comfort food with a t w i s t : s t u f f e d p a s t a i s back! I f o n e t r e n d d e f i n e s 2025's culinary mood, it's the comeback of stuffed pasta — and few places do s t u f f e d p a s t a b e t t e r t h a n Italy. From tortellini and ravioli to culurgiones and casoncelli, these tiny pockets of flavor have always been a s t a p l e o f I t a l i a n c o m f o r t food. But now they're mak- ing a splash in new, inven- tive ways. Our beloved ravi- o l i a r e g e t t i n g a c r e a t i v e treatment this year, with fill- i n g s a s v a r i e d a s l e n t i l s , m u s h r o o m s , s q u a s h , a n d s e a f o o d b e c o m i n g m o r e p o p u l a r . P a s t a s h e e t s a r e colored with spinach, beet, o r s q u i d i n k , a n d p l a n t - based options are on the rise, to appeal to a broader audience while preserving that unmistakable texture and bite. Italian chefs are also borrowing inspiration f r o m i n t e r n a t i o n a l "cousins"— like Polish piero- gi, Chinese dumplings, and Salvadoran pupusas — but giving them an Italian treat- ment. Mood food The idea that food can a f f e c t o u r m o o d i s n o t new, but in 2025 it's a full- b l o w n m o v e m e n t . M o o d - enhancing foods are every- where, and Italy has plenty to offer. The most popular this year is, perhaps, berga- m o t , g r o w n p r i m a r i l y i n Calabria and known for its fragrant citrusy zest. We are adding to risottos, teas, and even gelato not just for fla- v o r b u t f o r i t s c a l m i n g effects. Dark chocolate, known for its mood-boost- ing characteristics, is finding i t s w a y i n t o p a s t r i e s a n d t a r t s , b u t i s a l s o e n j o y e d more and more on its own, especially when infused with Calabrian chili or Sicilian orange peel. Then, there are Italy's most iconic aromatic herbs: rosemary, sage, basil, thyme, all of which are known for their calming effects. That's why a simple dish of tagliatelle with sage butter is so comforting! Melon, reimagined! M e l o n , l o n g a h e r o o f Italian summer tables, is e n j o y i n g a r e v i v a l , t o o . We've always known it as the cool, sweet partner to salty prosciutto — but this year, it's breaking into unex- pected categories. Beyond the classic appetizer, melon i s a p p e a r i n g i n c h i l l e d soups, fruit-forward risot- t o s , a n d e v e n c o c k t a i l s . C u c a m e l o n s — t i n y , cucumber-shaped melons — are being used to garnish s p r i t z e s a n d b r i g h t e n u p grain salads. Chefs are can- dying melon peel for gar- nishes or drying it for tex- ture in desserts. And let's not forget granita, espe- cially in Sicily! T h e a n c i e n t g r a i n comeback Modern wheat may domi- nate the shelves, but in 2025 ancient grains remain a powerful trend, and for good r e a s o n . I n I t a l y , f a r r o , spelt, timilia, and Sena- tore Cappelli are prized not only for their historical value but for their taste and digestibility. Pastas made with ancient grains have a n u t t y f l a v o r a n d a t o o t h - some bite; they're more fill- ing, require less processing, and often come from sus- tainable, small-scale farms. B r e a d a n d b i s c o t t i m a d e from timilia (a Sicilian her- itage grain) are especially popular in the south, while farro continues to anchor soups and salads in Tuscany and Umbria. Made in Italy ferment- ed food Fermentation is no longer just a niche interest — it's a g l o b a l h e a l t h t r e n d . A n d while kimchi and kombucha o f t e n s t e a l t h e s p o t l i g h t , I t a l y b r i n g s i t s o w n f e r - mented heritage to the t a b l e . G i a r d i n i e r a , o u r traditional mix of pickled vegetables, has been enjoy- ing a new life as a probiotic- packed side dish. Very popu- lar is also the fermentation o f b i t t e r v e g e t a b l e s l i k e radicchio or artichokes, n o w b e i n g d o n e i n s m a l l artisan batches to enhance f l a v o r a n d s u p p o r t g u t health. Even cheeses like Gorgonzola and Taleggio are now being reconsidered for their naturally occurring c u l t u r e s , w i t h c h e f s a n d nutritionists touting their b e n e f i t s a l o n g s i d e t h e i r taste. W h o d o e s n ' t l o v e sourdough? Sourdough, resurrected by the home-baking craze of the pandemic, hasn't gone anywhere; if anything, it's become more refined. Ital- ian bakeries are revisiting and celebrating long-fer- mentation techniques, not just for bread but also for pizza dough, focaccia, and even sweets. The appeal? Flavor, cer- tainly, but also health. Sour- d o u g h i s e a s i e r t o d i g e s t than quick-rise yeast prod- ucts and may even have ben- efits for blood sugar regula- tion. Brands like Bauli have gone so far as to preserve and officially catalogue their sourdough cultures, recog- n i z i n g t h e i r c u l t u r a l a n d culinary value. S u s t a i n a b i l i t y f r o m field to fork S u s t a i n a b i l i t y i s n o longer just an add-on, it's become a requirement, and in Italy, this is taking many forms. Compostable packag- ing is standard, especially in food delivery services but, perhaps even more impor- t a n t l y , r e s t a u r a n t s a n d households are embracing "zero waste" cooking: using citrus peels to make liquors and marinades, drying herb stems for rubs, and turning leftover bread into soups or cakes. At the farming level, sus- tainability means supporting biodiversity. The resurgence of heirloom varieties, sea- sonal eating, and km-zero sourcing (local, low-impact food supply) is becoming l e s s o f a p h i l o s o p h y a n d more of a habit. E t h n i c s n a c k s a n d Italy's place in the world T h e r i s e o f e t h n i c snacking is one of the more surprising trends of 2025. While this might seem dis- tant from Italian tradition, it offers a chance for Italy to show its own street food cul- ture in bite-sized, globally a p p e a l i n g f o r m a t s . M i n i panzerotti, Sicilian aranci- ni, polenta crisps, and taral- li with international season- ing twists (wasabi, harissa, seaweed) are already being packaged for export. Just as r a m e n p a c k e t s a n d r i c e chips cross borders, so too can Italy's diverse snack tra- ditions, proving that ethnic food isn't always from some- where else! The year ahead The trends shaping 2025 — s u s t a i n a b i l i t y , m o o d - e n h a n c i n g m e a l s , g l o b a l fusions, and ancient wisdom — show that our culinary f u t u r e i s a s m u c h a b o u t reflection as it is about nov- elty. For Italian cuisine, this is good news: after all, what better foundation than a cul- ture that already values sea- sonality, balance, flavor, and togetherness above every- thing else? GIULIA FRANCESCHINI A classic of Italian cuisine, giardiniera, is enjoying a "healthy" revival this year (Photo Sergii Koval/Dreamstime) What we're really eating in 2025: the food trends where Italy shines LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES

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