Flavor Trends, Strategies and Solutions for Menu Development

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Considering the widespread familiarity and popularity of pasta among American diners, drawing inspiration from Italy’s rich collection of classic dishes is a sound menu strategy. Colatura hails from Italy’s Amalfi Coast, making an appearance as a flavor finisher on simple pasta dishes that typically star garlic, olive oil and chile. Missy Robbins, chef/owner of modern Italian spot Misi in Brooklyn, N.Y., menus Linguine, a simple-yet-stellar standout that features anchovy, garlic and parsley, along with a drizzle of colatura.

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Flavors on the Edge is an ongoing series that explores emerging ingredients poised to become high-impact flavor builders.

About The Author

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Katie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. [email protected]