During the summer months, customers look for light, fresh and easy to digest dishes. This is known to everyone and is true in any hot country; with high temperatures, in fact, the body requires fewer calories and prefers foods that are not heavy, also because the summer season is often associated with a more active lifestyle and greater attention to one's figure and health.
August, but summer in general, is therefore the season of light foods, rich in vegetables, fruit and lean proteins, it's the perfect time to use fresh seasonal produce like tomatoes, zucchini, eggplants and basil. But how can you make the most of them?
AUGUST MENU AND THE NEED TO INNOVATE
In summer, restaurateurs follow the trend of offering light and fresh dishes, but this risks making their offerings a little too similar, making to make the premises lose their distinctive character, which makes it more difficult to attract and retain customers.
The problem it is solved with innovation, which however needs to be explained. In the restaurant world, innovating does not necessarily mean introducing exotic ingredients or complex techniques, but can consist in finding unique ways to propose familiar ideas. Innovation can mean revisiting classic dishes with a personal touch, experimenting with new techniques, introducing new ingredients, or combining elements from different traditions to create new experiences.
To embark on this journey, restaurateurs can analyze industry trends and emerging customer preferences. For example, the growing demand for vegetarian, vegan or gluten-free dishes offers the opportunity to create new proposals that respond to these needs. Furthermore, the adoption of innovative cooking techniques can transform simple ingredients in refined dishes.
PINSA AS AN OPPORTUNITY TO COMBINE INNOVATION AND LIGHTNESS
Innovation is essential for any operator, but this must never be at the expense of consumer needs. As we have seen, lightness is a fundamental aspect in the summer months and cannot be betrayed; any new additions to the August menu must go in this direction.
In practice, it is not easy to create new dishes or introduce foods that can mixing innovation and lightness. It takes experience, creativity, but also a lot of expertise. And then you need the right foods, like the pinsa.
Pinsa is an ideal opportunity for restaurants and pizzerias precisely because it combines synergistically lightness, taste, digestibility and a strong innovative character. We think this is the perfect time to try it and discover the benefits it can bring to any restaurant or pizzeria.
The pinsa is lighter than many renowned competitors, this is known. The secrets are the dough, which uses a mix of flours, and the high hydration, while the long leavening helps to make it highly digestible.
From a restaurateur's point of view, the advantages are not limited only to the caloric and digestibility sphere. In fact, pinsa is gaining a solid reputation as a lighter alternative to pizza; while the latter, which can boast a centuries-old tradition, is mainly proposed as a rich, tasty single dish capable of satisfying a significant hunger, pinsa is already perceived as a high-level option in terms of quality and taste, but which at the same time does not weigh down and allows customers to enjoy a light and pleasant meal even on hot days.
The great thing is that the restaurateur does not have to make any effort to get this message across (lightness), because Customers are already aware of this and ready to welcome the novelty. And for this reason too, we believe it is the right time to expand the menu with some delicious pinsa.
HOW TO PROPOSE PINSA TO ENHANCE FLAVOUR AND LIGHTNESS?
The challenge, at this point, is to propose pinsa in ways that emphasize its lightness and versatility. Here we do not talk about recipes, but we focus on the type of offer.
Instead of thinking only about the single dish, which is still substantial, why not consider inviting alternatives such as finger food, or small portions that allow customers to savor different flavors without feeling weighed down? Equally interesting could be the idea of creating appetizers, perhaps served as starters, with different compositions of fresh and seasonal ingredients.
Another innovative proposal could be a board of pinse, with different flavors, to be shared between several people. This modality not only promotes conviviality, but allows customers to explore a range of flavors in a single dish, while maintaining a light and varied approach.
IT ALWAYS COMES BACK TO VERSATILITY
It is not easy to get into people's minds when you have to compete with a giant like pizza. It would seem like a classic losing game, but it is not if you create an offer capable of satisfying specific needs, as the mix of taste and lightness.
People appreciate pinsa, there is no doubt about it. This dish therefore becomes an increasingly interesting opportunity for restaurateurs, which do not necessarily have to make radical moves, but can add it to their offering, perhaps with the added bonus of a certification that guarantees the customer that the correct production methods are being followed.
