FLAVOR trends Making traditional Italian new INTERNATIONAL CONDIMENTS ARE TURNING UP THE HEAT (menu penetration growth in ethnic* and non-ethnic restaurants since 2013, via MenuTrends) FAST GROWING GLOBAL TERMS AND INGREDIENTS IN ENTRÉES ETHNIC RESTAURANTS Gochujang NON-ETHNIC RESTAURANTS +++% Guajillo pepper +++% +++% Habanero Sauce +299% Sriracha Calabrian Chili Pepper +285% Calabrian Chili Pepper +138% Berbere +233% Kimchi +113% Sriracha +186% Piri Piri +100% *"Ethnic" restaurants are those that specialize in a particular global cuisine or a fusion of global cuisines. +++% indicates growth over 300%. Source: Datassential 16 | Culinology | JUNE 2018 In 2017, after more than a dozen years as the award winning executive chef of Panzano in Denver, Colo., Elise Wiggins opened her own 200-seat Italian restaurant, Cattivella, which means "naughty little girl" in Italian. Ms. Wiggins makes annual pilgrimages to Italy to work with local chefs, learning the classic techniques first-hand and becoming familiar with the authentic ingredients at the heart of the flavor. While acknowledging the steadily growing popularity of Latin and Asian cuisines, she believes Italian will remain the world's favorite. She continues to create authentic dishes that she hopes will be new to her more adventurous guests. "I ensure that my menu items are authentic because I have visited the particular areas of Italy and study with the local chefs to learn to prepare these disheshttp://www.flavordynamics.com