Reinhart foodservice – authentic italian is alive and kicking

It seems appropriate that Italy is shaped like a boot – since the country has kickstarted many of the world’s most impactful trends, dating all the way back to the Renaissance. 29 what three flavours make up a neapolitan ice cream For centuries, the rest of the world has looked to Italy as the arbiter of good taste – in the art world, fashion, food and wine.

To put our fingers on the pulse of what’s currently trending in the world of Italian cuisine, Reinhart was fortunate to speak with two gentlemen with an impeccable Italian food pedigree – brothers Joe and Paul Bartolotta.

Best neapolitan ice cream cake recipe Joe and Paul grew up in a traditional Italian family in the Milwaukee suburb of Wauwatosa. Individually wrapped neapolitan ice cream squares They are co-owners of The Bartolotta Restaurants, which today encompasses 12 award-winning restaurants and two catering facilities throughout greater Milwaukee, including Ristorante Bartolotta (opened in 1993), Lake Park Bistro (1995) and Bacchus (2004). Astrorox neapolitan freeze dried ice cream drops The company has garnered numerous accolades, including DiRoNA and James Beard awards.

Paul Bartolotta trained in Italy, and is considered one of the pre-eminent Italian chefs in the world.

Reinhart: What is trending in the U.S. Space food neapolitan ice cream in terms of Italian cuisine?

Joe and Paul: The global love affair with all things Italian continues. Tesco neapolitan ice cream sandwich We are seeing more chefs striving for true authenticity by either training in Italy or traveling to the different regions of the country and truly immersing themselves in the food and culture. Walmart neapolitan ice cream By doing so, they gain a true understanding of the history and romance of Italian cuisine. Italian ice cream walmart Witnessing preparation techniques firsthand and tasting the food at its source ensures that chefs and operators are better equipped to successfully recreate authentic Italian here in the United States. Italian ice cream cake recipe It is critical that chefs and operators understand the simple basics, and the importance of not taking shortcuts.

Joe and Paul: We are noticing a proliferation of more authentic pizzerias in the U.S., with more and more pizza operators moving away from the American bastardization of genuine Italian pizza. Italian ice cream calories We are seeing more Roman-style and Neapolitan-style pies. French ice cream cone Authentic traditional Italian pizza is straightforward, without too many ingredients and certainly nothing canned, such as mushrooms. Italian ice cream bars Italian chefs use garlic sparingly. Best ice cream cake recipe Things such as canned mushrooms and loads of garlic are heresy to the true Italian brand.

Joe and Paul: Successful operators are recognizing the importance of training staff to communicate professionally and with a real familiarity of menu items, preparation techniques, sourcing and ingredient characteristics. Italian ice cream flavors list Correct pronunciation of the name of a particular dish is vital, as well as being able to describe the flavors. French ice cream flavors Great managers are stressing the importance of being gracious with all customers. Italian ice cream flavors Keep in mind that many of your guests have been to Italy, and know what is authentic and what is just pretense.

At our restaurants, we create a list of critical messaging points as part of our training program. Best ice cream at walmart Knowledgeable tableside presentation is the key to gaining diners’ trust, and in prompting them to try an item they haven’t previously experienced. Italian ice cream cones Servers should not try to push the most expensive menu items, or the most expensive wines. Free ice cream cone coloring pages However, if guests are curious about these items, a knowledgeable server should be able to explain convincingly why they command a premium price. Free ice cream cone day If a particular fish was flown in from Italy, or a wine is beyond compare, a server should convey these facts in a straightforward manner.

Reinhart: Years ago, tiramisu took the U.S. Free ice cream cone at dairy queen by storm. Free ice cream cone coupon What Italian desserts do you see on the rise?

Joe and Paul: Gelato is now very popular all over the place. Free ice cream cone clip art For a lighter, more refreshing end to the meal, granita is on the rise, as is fruit-based Italian ice. Free ice cream cone template Here are several modern twists and turns on traditional Italian fare appearing on menus across the USA.

On the antipasto menu at Nico Osteria in the Thompson Hotel in Chicago, we found oh-so-trendy Burrata cheese (Fresh Mozzarella ball filled with curds and heavy cream) served with mission fig, grilled kale, Treviso (a variety of Italian radicchio) and pecan pesto.

A main course at Giadain the Cromwell hotel in Las Vegas is Braised Wagyu Beef Short Rib, served with smashed purple potatoes and zucchini scapece (horizontally sliced zukes, fried and pickled in vinegar).

The Baby Kale Salad is still going strong at Nancy Silverton’s Osteria Mozza in Los Angeles. Mexican ice cream bars It’s topped with Sicilian pine nuts, Ricotta salata and anchovies. Best ice cream cake recipe ever Desserts here are the creation of 2016 James Beard Outstanding Pastry Chef award winner, Dahlia Narvaez. The best ice cream cake recipe She laces gelato with bourbon, and serves it alongside Honey Baked Peach (with hazelnut cake and poached blueberries).

At Giacomo’s Ristorante Italiano in Boston, vegetarians will be thrilled to find Giambotta di Verdure, seven kinds of fresh vegetables sauteed in garlic and oil, with a spicy fresh tomato sauce. German ice cream flavors The restaurant also caters to guests who must avoid gluten with its Gluten-Free Chicken Scalloppini, which is served with mushrooms, onion, and white wine sauce with a touch of tomato; and Gluten-Free Penne Pasta, served with marinara or creamy pesto sauce.

• Categories: Featured, Trending Now, Food & Beverage Spotlight, VOL 5 – ISSUE 1 • WINTER 2017, Restaurants

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