A Taste of Home: Trends in Italian cuisine in Canada

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Photo Courtesy of Italpasta & Rick O’Brien

Authentic Italian cuisine focuses on high-quality, fresh ingredients and according to Lorenzo Boni, executive chef at Barilla, regional dishes from across Italy are becoming more popular in North America. “It used to be mainly Neapolitan, Tuscan and Sicilian-inspired food,” he says. “Now people ask for more and different dishes from lesser-known regions such as Piemonte, Emilia Romagna, Umbria or Puglia.”

Although traditional will always be a favourite, he says healthy alternatives have also become a major trend in Italian foods over the past few years. “Modern lifestyle requires a change in diet; food companies have evolved to produce different products that meet that demand. For example, at Parma, Italy-based Barilla, gluten-free pasta has become an item on the menu because it serves a growing population who are gluten intolerant or simply for those looking for a gluten-free option.”

The Fall of Gluten
With research highlighting the effects gluten has on individuals with gluten intolerances and celiac, people are looking for gluten-free solutions for the entire family. In fact, studies show that nearly one-third of Canadians reported looking for gluten-free products. Anna Rosales, registered dietitian at Barilla, says the goal in producing gluten-free pasta is to offer a convenient and delicious solution for those looking to avoid gluten. “While gluten-free pasta is necessary for those who have celiac disease or gluten intolerance, our gluten-free pasta can be enjoyed by all,” says Rosales.

Frank DeMichino, CEO at Italpasta Limited in Brampton, Ont., says the company has seen increased demand from end users for pasta products made from alternative grains/additives — specifically functional products that provide added protein, fibre and gluten-free options — and pasta made with “pulses”, such as lentils and chickpeas. “We have an increased demand from health care operators, catering groups and multi-unit chain accounts,” says DeMichino.

He says the Italpasta gluten-free product line came on strong at first and then dipped “but from a growth perspective, in terms of the number of [restaurants] that have added it to menus, [demand for gluten-free pasta] continues to increase.” Gluten-free currently accounts for approximately five per cent of the company’s pasta sales.

Italpasta’s gluten-free products were initially corn and rice based. “Generally speaking, pasta made with rice is a bit tasteless, as opposed to the nutty taste you get from the semolina,” says DeMichino. “Adding corn gives it a bit of a sweet taste but we found corn wasn’t always attractive to people’s dietary needs from a nutritional point of view so we’re looking at using ingredients such as buckwheat, brown rice and quinoa and mixing it so you have a flavour profile that’s palatable even by itself with a little olive oil or butter.”

Barilla introduced its line of gluten-free pasta, made with non-GMO corn and rice, in 2013. “Each Barilla gluten-free pasta — spaghetti, penne, fettuccine, rotini and elbows — offers cooks taste and texture,” says Rosales.

Daniel Marciani, executive development chef for U.S.-based Ardent Mills says the company has been paying close attention to the gluten-free trend. “While it is not going away, it is slowing. We feel it’s important to have menu items that drive traffic and give consumers a choice.”  For pizza, Ardent Mills offers crusts made from grains such as quinoa and teff (a fine grain—about the size of a poppy seed). “These ingredients make the crust interesting, flavourful and nutritious — beyond just being gluten-free,” says Marciani. “Customers are encouraged to experiment with different blends of grains because gluten-free does not need to be grain free.

Written by Emilie Bell with files from Amy Bostock

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