Keep It Simple

With its universal appeal, Italian food continues to thrive but it has to face up to a more demanding food operation today to satisfy caterers and consumers. Sheila Eggleston reports.

Times have changed and it isn't just authentic ingredients at the top of everyone's wish list when it comes to producing ethnic dishes, and Italian cuisine like others has to meet cost controls and waste reduction, but above all still offer choice.

The cost sector needs only to look at the high street to get a feel for the current ethos. In Mintel's 2009 report on pizza and pasta restaurants, it suggests that consumers are getting choosier about where they eat, what they eat and how much it costs, and says operators need to focus on menu development and ensure any price increase is reflected in product innovation.

Remmelt Jongkind, marketing director at Napolina, part of Princes Foods, says despite the emergence of new food trends such as Japanese and Thai cuisine, Italian food remains a perennial favourite. "The enduring popularity of celebrity chefs who promote Italian cooking, like Gino d'Acampo, are encouraging consumers to be more adventurous at home and this seems to be mirrored in their choices when they eat out.

"Caterers know they now need to offer something extra alongside more traditional Italian fare, which is why we're increasingly seeing more creativity, newer options and fresh menu ideas. While consumers expect a range of traditional dishes such as lasagne or pizza on the menu, we're also seeing a rise in the range of authentic and cost effective Italian dishes such as mixed bean salad, aubergine alla parmigiana and pasta puttanesca. In the current economic climate, we've seen a growing trend for caterers returning to more traditional values – relying on healthier food that is simple, but still nutritious and good value for money.

"A fish or meat dish can be given the Italian touch with a tomato and basil or white wine and butter bean sauce. Or add pasta, canned tomatoes and rosemary to a vegetable stock to make a tasty, filling Italian soup."

Nikki Adamo, head of marketing at Nestlé Professional, says: "We know Italian cuisine remains a popular menu choice for operators across staff dining and workplace establishments, and we are seeing an increasing focus placed on regional specialties in order to bring diversity as well as an authentic taste of Italy to the table.

"For example, Neapolitan calzone and Sicilian cassata to Roman pasta carbonara and Tuscan steak alla fiorentina are all becoming increasingly popular. In addition, other regional delicacies such as bacala – salt cod from Sicily, nduja – spicy sausage from Calabria, bucatini – long, hollow pasta, are also enjoying a revival. They make great tasting dishes, which can be produced to the right cost points too."

Adamo says its Maggi tomato sauce remains a hero product for many operators. "It is incredibly versatile and perfect for use in pizzas, salsa dips, toppings and pasta dishes including favourites such as lasagne and spaghetti bolognaise."

When it comes to waste, individual portions are the solution, according to Tim Shearer, marketing manager at 3G Food Service, who says they can be taken out of the fridge or freezer and heated when required. "We're not talking about cheap and quick ready meals – many dishes available today are of high quality, made with good ingredients and designed to appeal to discerning customers. We've recently added homemade tasting Italian dishes to our main course range, all conveniently frozen in a range of portion sizes."

Among these dishes are oven baked beef lasagne and lasagne verdi catering for meat eaters and veggies respectively. Shearer says an adaptable dish that allows the caterer to offer a choice of flavours is risotto, which it supplies as a base dish made with cream, white wine, parmesan and tender pieces of onion and celery.

"The hard work is already done, so all the caterer has to do is add vegetables or meat, perhaps letting customers choose their own style of risotto," he says.

Another suggestion is to create a pizza menu with a selection of ready made bases and convenient toppings to hand. It's cost effective and simple to do, he adds.

With its latest development, Pasta King claims to be the first foodservice supplier to provide iron enriched meals that deliver all the iron needed to meet Government nutritional standards in schools and, consequently, it is helping caterers provide well balanced Italian food with all the required nutrients in one school meal.

The company says although the meals were developed for the education sector, they were also popular in others. Pasta King has ensured the most popular sauces form part of the new range including the traditional bolognaise sauce, plus two veggie options, basilica and pomodoro, as it says it is particularly difficult to get iron into a vegetarian diet.

The meals also provide all the zinc, folate and vitamin C required by the standards as well as 45% of essential carbohydrates, and they are low in fat, with less than 240 kcal per meal, as well as low in sugar and salt.

Chief executive Howard Farquhar comments: "Caterers need to offer different options in their daily menus and preparing everything from scratch is very time consuming. We have listened to them and understand they need to offer affordable fresh food.

"Our pasta bar concept allows caterers not only to supply a different healthy pasta meal everyday but also in a matter of seconds. This allows time to prepare other dishes. As our sauces contain all the essential nutrients, it is also a cost effective way of providing a balanced meal.

"It is also important that in addition to traditional Italian flavours, like bolognaise and basilico, we expand the offer to ensure consumers are presented with sufficient choice. We put considerable emphasis on developing exotic flavours and fusion food because consumers' palates are getting more adventurous. By topping our dishes with ethnic sauces, we hope to encourage people to try different pasta meals."

Among its new line up of limited edition sauces is Easy Cheesy, a creamy cheese sauce with country vegetables.

Cheese of course plays a crucial role in Italian dishes and Milk Link Foodservice has recently introduced a light cheese that promises all the flavour and cookability of standard cheese. Bladen Lighter contains 30% less fat than standard cheddar and is available in mild and mature 5kg blocks, 1kg grated cheddar and grated mozzarella. The company says the range has clear benefits for school caterers as cheese is used as an ingredient in more than 80% of primary school dishes.

Another company that has infused Italian flavours into its range is Crown Foods. Its latest Simply Not Fried MSC salmon and pollock fillets are topped with Italian style tomato sauce and both are Government compliant for unrestricted use on school menus. Director Gayl Pickett says: "Both products have taken the essence of Italian pizza and pasta by using a quality sauce made from tomatoes and herbs. This is placed on top of our prime fish fillets before coating in our signature fresh farmhouse loaf crumb. We have seen great results and feedback from our initial school trials as the natural sweetness of the tomato and the crunchy coating makes this really appetising to children and adults alike."

Meanwhile a meat dish regarded as a traditional meal throughout Italy is porchetta, says BPEX. Easy to produce, it is made from boned and rolled pork loin or belly, and is usually filled with herbs, garlic or fruit, and slow roasted to allow the flavours and juices to infuse the meat creating a succulent and tasty dish.

Foodservice trade manager Tony Goodger says: "Pork is one of the most commonly used meats in Italian cuisine and porchetta is a fantastic product for chefs looking for an alternative pork roast – and it produces some wonderful crackling. We recommend caterers discuss their requirements with their supplier regarding the flavours for the stuffing, and of course to make sure they are sourcing an assured product."

He says for one pork producer in North Yorkshire, porchetta has proved to be a winner with its catering customers and the judges at the recent BPEX Foodservice Pork Product of the Year competition. Taste Tradition came first in the fresh pork cut category with its Italian herb stuffed porchetta.

Managing director Charles Ashbridge says: "Shortly after we started out we were approached by a restaurant owner who wanted to know if we could supply suckling piglets. Our porchetta was originally developed for that customer.

"Rare breeds normally carry a lot of fat, so we had to produce a leaner piglet for the porchetta. Because the animal is younger the skin doesn't require scoring before cooking so all the juices are kept inside, ensuring a wonderful moist, succulent and flavoursome product.

"When we combined that with fresh herbs, garlic and a little salt, we knew we were on to a winning combination. Chefs love it, particularly as we roll it so that it is consistently even in size."