Traceability, Made in Italy, flour and leavened products: cooking is happiness

Fiera Milano, Rho
22-26.10.2021

Next Gen

Traceability, Made in Italy, flour and leavened products: cooking is happiness

In selecting a product, the consumer is attentive to traceability, favour the Made in Italy and sometimes opt for organic, but not always. Meat or fish? Everything in moderation.

Azzurra Rossi

Born and raised in Puglia, after completing her studies in advertising graphics Azzurra moved to Milan and graduated from the Brera Academy of Fine Arts.

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1. What does food represent to you?

 

For me food is all about sharing, comfort and happiness. “As long as it’s a kitchen, a place where you can prepare food, I’m happy”, this sums it up for me really.

 

 

2. What products do you eat most?

 

One of the products I use most is flour, as I love both sweet and savoury leavened products and have been making handmade pasta for some years. I eat a lot of vegetables and legumes, a connection with the earth prevailing in my recipes.

 

 

3. What values do you consider when selecting a product?

 

In selecting a product, I pay attention to traceability, favour the Made in Italy and sometimes choose organic, but not always. Generally speaking, I try to fill my trolley with healthy products and prefer fish over meat but eat both in moderation.

 

 

4. What key trends do you think we’re going to see in the food sector?

 

In the future, I imagine firms will try to adapt their products to the needs and lifestyles of consumers. All those suffering from food intolerances for example will find a wider selection of specific products. Products for all occasions and the utmost attention when it comes to supplying details of a food’s source, traceability and region.

 

 

5. Name one innovative food that you think will be successful.

 

I think innovative foods that will be, or continue to be, successful in the future are those we’ve experimented with in recent years, animal protein substitutes for example. I’m not vegan, but I sometimes swap meat and fish for vegetable-based alternatives. I find that the flavour of these products has really improved and so they often find their way into my trolley. I eat them willingly.

 

 

6. Do you see differences in the food habits of youngsters and adults?

 

Food habits change with age, because our general habits and bodies also evolve with age. Our body undergoes a series of changes during each phase of life. And this is why young people’s eating habits differ from those of adults. It’s important to be aware so that we can adopt suitable eating habits as time goes on.

 

 

7. Breakfast, lunch, dinner and snack: try to imagine what these meals will look like in 10 years’ time and tell us about them.

 

Breakfast, lunch and dinner. We are used to thinking of breakfast as the most important meal of the day, but I think our frenetic lives might see us focus more attention on dinner. Sitting around the table is relaxing and I hope that in ten years we’ll be eating more fruit and vegetables, that there will be still that connection to tradition, and that we will be more aware of the close relationship between diet and well-being.

 

 

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