TUTTOFOOD reveals the trends to back in 2022


Fiera Milano, Rho


TUTTOFOOD reveals the trends to back in 2022

From the Better Future Award winners to comments from APCI chefs, valuable tips on the trends to watch out for to exploit new niches.

Strengthened by its remarkable capacity to work at an international level, TUTTOFOOD - at fieramilano from May 8th-11th, 2023 - offers an alternative view on the trends for the year ahead. Chefs from the exhibition partner APCI (Italian Professional Chef Association) operating both in Italy and abroad have offered up first-hand tips, trends and trivia on everything that will be “in” or “out” this year. All accompanied by exciting ideas from Italian and foreign companies engaged with TUTTOFOOD.


Some of the most interesting ideas emerged from TUTTOFOOD’s first Better Future Award, recognising the greatest products in innovation, sustainability and packaging. For instance Palmiro, the date vinegar by Casa Olearia Taggiasca which, by using date juice, is even suitable for those who do not wish to consume alcohol. Still on the subject of condiments, Cocado combines organic virgin coconut oil and avocado oil to strengthen their properties. An ingenious way to use super-foods is seen in the Chamhealthy'on range of pastas by Rustichella d'Abruzzo. In addition to the now classic spirulina pasta, there’s now matcha and ginseng, vegetable charcoal, turmeric and ginger or red berries spaghetti to choose from. Nuts make for another healthy combination, like the ginger peanuts by Domenico De Lucia as a snack and to complement dishes.


Meanwhile from the consumer side, which consumer trends are APCI chefs observing in hospitality settings? For APCI Chairman Roberto Carcangiu...2022 will be a double-sided year: on one hand, we'll see the rise of novel foods - from insects to lab-produced items - while on the other, we'll see the resurgence of traditions.” Anna Maria Pellegrino, founding chairwoman of the Italian Food Blogger Association, adds: “Customers will have to be won back with ‘easy-to-understand’ dishes as the focus on sustainability develops into awareness. Chefs will increasingly have to recount a unique story and invoking the zero-mile ethos will no longer be enough.”


For Roberto Dal Seno, Executive Chef of San Clemente Palace Kempinski (Venice), “Lately, anything that’s green and sustainable is definitely IN and, as a consequence, highly processed animal products that have no regard for the environment or animal welfare, such as the once prized fois gras, are OUT.” Finally, living and working in the USA, Barbara Pollastrini, Executive Chef of Kitchen 90210 (Los Angeles) offers us an international perspective on how Italian cuisine is viewed: “I was amazed by a new plant-based butter made with oil and cocoa butter. Definitely OUT are multi-course meals, overusing strong flavours like truffles and heavy ingredients in general.”


Proof that tradition and innovation will increasingly come together in post-pandemic offers.