the classic separation of courses. Like the unexpected closure of Noma and its transformation into a kitchen laboratory, highend restaurants will transform more and more into research centres. Experimentation of top chefs will influence the cuisine at mid-range restaurants, but also those with more accessible prices. The success of delivery is confirmed with a growth of seventy percent more than that of pre-Covid times. Greater attention will be given to researching sustainable packaging and different food experiences will be proposed, aimed at intercepting food & wine tourism that is growing strongly. Food and wine challenges The colour that will dominate 2023 is Viva Magenta and you will see it also in the kitchen. Foods with this colour are healthy and they have many natural beneficial properties. Foods that have reddish tones contain lycopene, a substance that acts as an antioxidant. They also contain anthocyanins, which are a type of flavonoid connected to regulating blood pressure and cholesterol levels. Therefore, consumption of beets, red plums, radishes, onions and red grapes will become the protagonists of many diets. Sustainability will give an advantage to food produced in vertical gardens, as hydroponic crops or through ultra-urban and regenerative farming. Investments in research will occur to create floating greenhouses and underwater gardens. The success of the “free from” cuisines - lactose free, gluten free, egg free (even if recently they have been revaluated, especially if eaten Anna Pelzer on Unsplash 29
RkJQdWJsaXNoZXIy MTE3NTA0