igins. The baby boomer generation - those born between the second half of the forties and the second half of the sixties - after having forgotten their passion for molecular gastronomy, is now re-evaluating traditional and forgotten flavours. As often happens, the imposition of a trend can also lead to the affirmation of the complete opposite. Those who have always chosen innovation have accepted the challenge and are proposing deconstructed traditional or classic recipes. They are studying the presentation of a dish or a dessert that is completely different from the original one. The idea is to offer a recipe that is unrecognizable to your eyes but similar in flavour; it means using all of the ingredients foreseen by tradition but assembling them in a way that surprises your eyes. Not only are they playing with forms, but also with textures and temperatures. An additional gamble is to offer as dessert dishes that have always been considered savoury: this trend is occurring in both the foodservice and the pastry industries, the latter finding a new way to set up surprising display cases. In restaurant settings, menus are offering appetizers, such as a mushroom crème brulé, made with eggs and mushrooms and the caramelized top made with sugar and porcini mushroom powder, or offering desserts such as a sweet fondue. The most daring go further and are pushing to add or eliminate an ingredient that is usually considered fundamental for the success of a classic recipe. The less daring limit themselves to small changes like substituting fruit with vegetables, or adding to a classic pear cake some black sesame seeds to enhance the overall flavour. Alternatively, there are those who want to “contaminate” their offer by using exotic ingredients that recall far-off culinary cultures, making desserts such as Matcha tea tiramisu. Internet also suggests which trends will be the new ones for the next few years. On Google, searches for “unusual cake ideas,” “artistic ideas for desserts” and “3D cakes” are growing. Only the next years will be able to tell if traditional or innovation that also uses technology will prevail. Regarding ingredients, the search of alternatives to 00 wheat flour continues. Joining the success of flours made from ancient grains, we are witnessing the search for products such as rice, almond or coconut flours. 23
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