From turmeric to tacos, how many of the big food trends of 2017 are you enjoying so far?
At the beginning of each new year, food writers, bloggers and chefs come up with lists of the must-have, must-eat ingredients, dishes and serving-suggestions that they think will be tantalising our taste buds during the coming months. But how have they all made the move from niche to mainstream and what does that mean for the everyday foodie?
We take a look at some of the food trends predicted for 2017 and suggest the inspiring ways we can try them at home using Prosciutto di San Daniele.
Inspirational Instagram Eating
When it comes to eating out, do you take a photo of your food before tucking in? If so, you’re not alone. A recent survey found that 40 per cent of millennials (the generation born after 1982) have posted photos of their food on social media. It seems that we can’t enjoy a meal until we have taken a photo of our food for posterity. Pizza, sushi and salads are among the meals with the most hashtags.
Try it at home: Luckily Prosciutto di San Daniele is always Instagram-ready! Delicious slices of our prosciutto look great on bruschetta, on pizza and even on its own. Wondering how to take the best photos for social media? Soft, natural daylight provides the best results so if you’re in a restaurant, ask for a table by the window. Taking photos from above and in close-up is popular on social media, and don’t forget about colour – make your photos pop with a rainbow of colourful ingredients.
Step away from the biscuits and put aside that crisp packet – our snacks are getting healthier. Busy lifestyles mean that food grazing – eating smaller meals on the go rather than sitting down to three large meals a day – is becoming more of a necessity in our 24/7 world. A piece of fruit and a hard-boiled egg are the traditional food-to-go snacks, but experts are predicting the rise of sea vegetable snacks and probiotic drinks for elevenses.
Try it at home: Even so-called healthy cereal bars can be filled with sugar, so read the ingredient list carefully. We like to get our on-the-go protein fix by snacking on slices of prosciutto or adding some slices to a fresh mini baguette, ciabatta loaf or crusty bap.
Every year it seems that insects pop up on the food trends list, but 2017 might just be the year they enter the mainstream. The proper name for eating insects is entomophagy and humans have been doing it since prehistoric times. The ultimate in sustainable food, it’s been estimated that crickets serve up 214 per cent more protein per gram than chicken breast. And no, a caterpillar cake doesn’t count!
Try it at home: A plate of prosciutto with a side order of ants? We’re not so sure about that, but you can get a bug boost by using cricket flour and insect protein powders to make your breakfast muffins, scones and pancakes which might be a more palatable way to embrace the trend.
The traditions of Spanish tapas and Italian Aperitivo or apericena (pre-dinner drinks and some small plate snacks) lead the way when it comes to choosing a variety of small bites or nibbles in this food-sharing trend. Small dishes of cheese, meats, olives or omelettes means you can pick and choose your favourites instead of being stuck with one large main course.
Try it at home: In Italy, small plates are best enjoyed with a glass of wine. Next time you have family and friends over, impress them with an Italian ‘tapas’ – a plate of Prosciutto di San Daniele, some Grana Padano cheese, a bowl of olives and a plate of pickled vegetables.
This Italian sparkling wine is being called ‘the new prosecco’ and is set to be a summer favourite at picnics and barbecues. It comes from the Emilia-Romagna region in northeast Italy and offers a lively, crisp bouquet.
Try it at home: There can be few things more satisfying on a warm summer’s evening than relaxing outdoors with a glass of sparkling wine and watching the sun set. We’re often asked what wine goes well with prosciutto and while it depends on the occasion, your budget and your mood, you can’t go far wrong with a glass of fizz, whether that’s prosecco or pignoletto.