Culinology - June 2018 - 17

FLAVOR trends

the 'traditional' way," Ms. Wiggins said.
While Roman street food has a place on
her menu in spagliozze (fried polenta), for example, she's proudest when presenting items
most American chefs wouldn't use.
"For instance, I serve Balsoa from
Piedmont; it's a delicious pig feet appetizer,"
she said." My goal is to seek dishes that no
one else is serving in the states."
Another example is Focaccia di Recco (i.e.,
the Bread of Recco). The menu item features
a super-elastic dough that is stretched paper
thin on a three-foot in diameter metal pan,
covered with dollops of crescenza (i.e., cows'
milk cheese), then topped with another thin
layer of dough. Next, Ms. Wiggins punctures
the top layer for steam to escape, brushes it
with a bit of olive oil, and bakes it in a 500°F
oven.
"The slightly tangy cheese melts and I'll top
[the 'bread'] with a bit of arugula, prosciutto
and a sprinkling of sea salt. I figured nobody's
doing this in the US, so I brought it back."

Ms. Wiggins' hot condiment of-the-moment
is one she learned to prepare while visiting
chefs in the Calabria region.
"Pilacca, Italian fermented chili paste, is
like crack to me," she said. "People in the
southern part of Italy love the heat of chilies.
You flash fry them whole - just pop the tops
off first. Flash frying loosens the skin and
caramelizes part of the pepper yet maintains
freshness."
To prepare, put one pound of whole peppers into the food processor, along with one
tablespoon of finely minced fresh garlic, plus
one teaspoon of sea salt, then chop. Place
the mixture into an uncovered container, set
out at room temperature for a day or two; the
garlic will ferment the chilies.
Looking to the past to uncover "new," addictive flavor boosts like pilacca can spark
fresh ideas for globally-inspired menu innovation, even for today's discerning palate.
"People ask to buy it all the time," Ms.
Wiggins said. x

FLAVOR SOLUTIONS THAT ELEVATE
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expertise in

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Flavors * Flavor Modulation * Encapsulated Flavors * Seasonings
Culinary Flavor Bases * Condiments & Sauces * Herbs & Spices

L e a r n m o r e a t M c C o r m i c k F l a v o r. c o m o r C a l l 1 . 8 0 0 . F L A V O R 9
JUNE 2018 | Culinology |

17


http://www.McCormickFlavor.com

Table of Contents for the Digital Edition of Culinology - June 2018

Culinology - June 2018
TABLE of contents
PRESIDENT’S letter - on the move
EMERGING trends - Rising restaurant trends
EMERGING trends - Beyond beef jerky
Flavor Trends - Balancing authenticity & innovation
INGREDIENT trends - Fermentation driving culinary experimentation
INGREDIENT trends - Branching out with olives
MEMBER profile - The real deal
INDUSTRY news - Innovation at every corner at RCA Conference
INDUSTRY news - Recognizing industry leaders
INDUSTRY news - RCA announces new officers
INDUSTRY news - Culinology Education Foundation scholarship recipients
INDUSTRY news - upcoming events
PETITS fours - ReGrained turning trash into treasure
PETITS fours - Companies placing bets on personalized nutrition
PETITS fours - New cheese snacks feature the crunch carb-avoiders crave
PETITS fours - Chobani stretching the yogurt category
NEWS bites
Ad Index
Culinology - June 2018 - Culinology - June 2018
Culinology - June 2018 - Culinology - June 2018
Culinology - June 2018 - 2
Culinology - June 2018 - TABLE of contents
Culinology - June 2018 - PRESIDENT’S letter - on the move
Culinology - June 2018 - 5
Culinology - June 2018 - EMERGING trends - Rising restaurant trends
Culinology - June 2018 - 7
Culinology - June 2018 - EMERGING trends - Beyond beef jerky
Culinology - June 2018 - 9
Culinology - June 2018 - 10
Culinology - June 2018 - Flavor Trends - Balancing authenticity & innovation
Culinology - June 2018 - 12
Culinology - June 2018 - 13
Culinology - June 2018 - 14
Culinology - June 2018 - 15
Culinology - June 2018 - 16
Culinology - June 2018 - 17
Culinology - June 2018 - INGREDIENT trends - Fermentation driving culinary experimentation
Culinology - June 2018 - 19
Culinology - June 2018 - 20
Culinology - June 2018 - 21
Culinology - June 2018 - 22
Culinology - June 2018 - 23
Culinology - June 2018 - 24
Culinology - June 2018 - 25
Culinology - June 2018 - INGREDIENT trends - Branching out with olives
Culinology - June 2018 - 27
Culinology - June 2018 - MEMBER profile - The real deal
Culinology - June 2018 - 29
Culinology - June 2018 - 30
Culinology - June 2018 - 31
Culinology - June 2018 - 32
Culinology - June 2018 - 33
Culinology - June 2018 - INDUSTRY news - Innovation at every corner at RCA Conference
Culinology - June 2018 - 35
Culinology - June 2018 - 36
Culinology - June 2018 - 37
Culinology - June 2018 - INDUSTRY news - Recognizing industry leaders
Culinology - June 2018 - 39
Culinology - June 2018 - INDUSTRY news - RCA announces new officers
Culinology - June 2018 - INDUSTRY news - Culinology Education Foundation scholarship recipients
Culinology - June 2018 - INDUSTRY news - upcoming events
Culinology - June 2018 - 43
Culinology - June 2018 - PETITS fours - ReGrained turning trash into treasure
Culinology - June 2018 - PETITS fours - Companies placing bets on personalized nutrition
Culinology - June 2018 - PETITS fours - Chobani stretching the yogurt category
Culinology - June 2018 - 47
Culinology - June 2018 - NEWS bites
Culinology - June 2018 - 49
Culinology - June 2018 - Ad Index
Culinology - June 2018 - 51
Culinology - June 2018 - 52
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