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Regional and seasonal cooking
Regional and seasonal cooking
Focus on regional suppliers
Eat more consciously and know the origin: More regional and organically grown ingredients are being put into the cooking pot in people's own kitchens. In a representative survey by Forsa, more than 80% of respondents said that when shopping, they make sure that the product comes from their own region. This has a corresponding impact on the catering industry, because customers want to be able to see what ends up on their plates when they visit a restaurant. At the same time, trip cancellations and wanderlust are creating an appetite for dishes from distant countries - a contradiction at first glance.
New technologies - new opportunities
However, exotic foods can now also be found in cultivation in Europe, made possible by new technologies. One reason for this development is that the desire for high-quality, but at the same time fresh product variety continues to grow in the catering industry. In order to be able to offer customers a wide range of products at any time of year, physalis, lemons or ginger are available all year round, but not from distant countries, but grown in Europe. This also promotes the sustainability aspect. Regional cultivation minimizes exports. But what does regional mean anyway? Basically, a product can be called regional if it is grown, processed, packaged and sold in a clearly defined region.
Where can you find regional products?
A large selection of regional products from various suppliers can be found at the weekly market. Whether fruit, vegetables or cheese: Here, the producers sell their products themselves and the customer can get the best information about how the cultivation or production looks in detail. You can also find numerous fresh, mostly untreated products in farm stores.
Regional products or organic products - which is better?
This question cannot be answered so simply. With regional products, the journey from production to the customer is logically shorter than with organic products from abroad. If you take tomatoes as an example, you should pay attention to how many emissions are produced during transport or cultivation.
Seasonal cooking
New technologies - new opportunities
But exotic foods can now also be found in cultivation in Europe, made possible by new technologies. One reason for this development is that in the catering industry, the desire for high-quality, but at the same time fresh product variety continues to grow. In order to be able to offer customers a wide range of products at any time of year, physalis, lemons or ginger are available all year round, but not from distant countries, but grown in Europe. This also promotes the sustainability aspect. Regional cultivation minimizes exports. But what does regional mean anyway? Basically, a product can be called regional if it is grown, processed, packaged and sold in a clearly defined region.
Where can you find regional products?
A large selection of regional products from various suppliers can be found at the weekly market. Whether fruit, vegetables or cheese: Here, the producers sell their products themselves and the customer can get the best information about how the cultivation or production looks in detail. You can also find numerous fresh, mostly untreated products in farm stores.
Regional products or organic products - which is better?
This question cannot be answered so simply. With regional products, the journey from production to the customer is logically shorter than with organic products from abroad. If you take tomatoes as an example, you should pay attention to how many emissions are produced during transport or cultivation.
But even though ingredients are now available almost year-round, seasonality plays a big role. Fresh, seasonal vegetables are full of nutrients and usually taste better, too. Another benefit is that seasonal produce can save you money. This is because there is correspondingly more of the particular product available during the peak harvest season, so a cucumber costs significantly less in the summer months when it can be harvested locally than in the winter. In addition, there are no delivery or storage costs for produce. You can find out which fruits or vegetables are ripe and when in the seasonal calendar vegetables and the seasonal calendar fruit. The asparagus season shows that seasonal cooking is anything but boring, but brings many new ideas into the kitchen. Whether with delicious risotto or mixed with potatoes as rösti - there are no limits to creativity. And asparagus is also perfect as a sweet variant, caramelized and garnished with fresh strawberries and vanilla ice cream. At LUSINI Professionals you'll find recipes to try out and great inspiration all about asparagus.
Seasonal cooking
But even though ingredients are now available almost year-round, seasonality plays a big role. Fresh, seasonal vegetables are packed with nutrients and usually taste better, too. Another benefit is that seasonal produce can save you money. This is because there is correspondingly more of the particular product available during the peak harvest season, so a cucumber costs significantly less in the summer months when it can be harvested locally than in the winter. In addition, there are no delivery or storage costs for produce. You can find out which fruits or vegetables are ripe and when in the seasonal calendar vegetables and the seasonal calendar fruit. The asparagus season shows that seasonal cooking is anything but boring, but brings many new ideas into the kitchen. Whether with delicious risotto or mixed with potatoes as rösti - there are no limits to creativity. And asparagus is also perfect as a sweet variant, caramelized and garnished with fresh strawberries and vanilla ice cream. At LUSINI Professionals you'll find recipes to try out and great inspiration all about asparagus.
