Noor Ul Ann Zaid

Culinary Research Presentation Module Title: Global Menu Development Northern Italian Cuisine Introduction & Rationale Cuisine Chosen: Northern Italian Cuisine. Why This Cuisine: • Fine flavors, with an emphasis on fresh local products. • Reflects regional richness in Italian heritage (Sorato, 2024, p. ). • Versatile foundation for menu innovation. Target Market: • Millennials with a desire for healthy, premium dining. • Diners interested in authentic, yet modern experiences. Rationale Importance of Adaptation: • Authenticity adds to cultural value and uniqueness (). • Modifications help stay relevant to local tastes and dietary trends (Altamore et al., 2020, p. 342, 348). Industry Alignment: • Resonates with trends such as plant-based dining and sustainable sourcing (Bonetti et al., 2024, p. 46, 50). • Resonates with present-day diners' demands and expectations for blending and creativity (Xia et al., 2024, p. 100980). Profitability : • Using heritage offerings to make lucrative products in market Key Culinary Research- Traditional Cuisine of Italy Historical Context: Iconic Dishes and Ingredients: • Risotto alla Milanese: For risotto – Arborio rice, saffon and Parmesan cheese. • Polenta: Cornmeal is accompanied with the stews or cheeses of the region. • Tortellini: Stuffed pasta with meats or cheese normally served with broth. Cooking Techniques and Flavor Profiles: • Braising and simmering methods of cooking that require a long time. • Use of dairy foods such as cheese and yogurt, creamy foods as butter and cream. • Non-objectionable even delicate taste with the prevailing role of herbs, truffles, and subtle spices. • The practices which are associated with the wedding tradition have their origin from the ancient Romans and Etruscans (Turfa, 2018, p. 673, 675). • Affected by certain such countries as France and Austria, this factor helped in enhancing polished results. • The food style of the rich in the period of renaissance focused on butter, cream, rice than olive oil and tomatoes (Pozzetti, 2018, p 25, 26, 30). Cultural Significance: • May feature the importance of seasonal and regional food stuffs such as truffles and porcini mushrooms. • Said to have influenced the Italian cuisine by creating such staples as risotto, polenta and osso buco (Cinotto, 2019, p. 47, 52). • Has always been an important part of many traditions and rituals associated with communal eating and feast (Ascione and Fink, 2021, p. 295, 299). Innovative and Profitable Menu Planning Linking Tradition to Innovation: • Combining traditionally gourmet ingredients with current techniques and presentation of dishes (with truffles, saffron, etc.). • Changing the classic recipes according to the current nutrition tendencies (e.g. vegan Risotto alla Milanese). Industry Trends: • Fusion Cuisine: Defining own style as Northern Italian with global twist (for example truffle sushi). • Plant-Based Options: Vegetarianism or veganism is on the rise, due to this there is an increasing demand for vegetarian or vegan foods. • Sustainability: Employing locally available or organic foods. Customer-Centered Menu Design: • More flare or entertainment involved in the preparation and presentation of the meals (such as table side risotto). • . Serving portions that are less than the typical serving size, offer having a different menu creation for Voyager guests to try (Hudson, 2025, p 55, 61). • New commitment to providing ‘better-for-you’ foods through lesser fats and addition of whole grain foods. Creative Menu Design Starter Dish Name: Tiramisu Parfait with layers of separation Dish Name: Truffle Arancini served with Parmesan. Description: A crisp outside and chewy risotto interior enclosed in a ball, accompanied by truffle oil with a temporary Parmesan foam topping. Ingredients: Arborio rice, truffle oil, Parmesan cheese from Italy, breadcrumbs, olive oil. Inspiration: New creation of the classic risotto; intended to be served in portions for several people and beautifully arranged appetizer. Dessert Main Course Dish Name: Plant-Based Osso Buco with Polenta Description: Slow cooked Jackfruit preparation of stew with various vegetables which is served with styled polenta. Ingredients: Carrots, jack fruits, celery, onions, white wine, cornmeal, plant based butter. Cultural Authenticity: Based on the main concept of Osso Buco but with modern trends in plant-based nutrition in mind. Description: It is a glass with layers of mascarpone mousse, espresso soaked sponge and dusted with cocoa. Ingredients: Mascarpone, espresso coffee, ladies fingers, cocoa powder, sugar. Innovation: This work is an artistic reinterpretation of the tiramisu recipe in a contemporary engagement for the guests. Key Considerations of Creative Menu Customer Expectations: • Providing accommodation for vegetarian-plant base diet for the consideration of those who have such preference. • Optimised design to make it more visually appealing to patrons dining in the restaurant. Culinary Trends: • This include; Adoption of green environment friendly measures when sourcing for the raw materials to be used in preparing the food to the clients. • Blend of the traditional way of preparing food with today’s technology, styles and methods. Industry Developments: • Graphic and virtual menus with a quick response code through which customers can make orders. • More engagement in eating, especially through tableside packaging for the desert. Dish Modification for Local Market Selected Dish: Plant based Osso Buco served with Polenta Dietary Modifications: • Thus, a gluten-free polenta is also added because it became evident that the local market has quite a lot of customers who need special attention when it comes to their diets. • Made sure that the dish had no animal products at all to cater for the increasing market base of vegan meals. Proposed Modifications: Spicing Adjustments: • Amplification of seasoning by smoked paprika and cumin to reflect regional taste buds. • Using fresh coriander in a dish which has a light note to the flavor profile, giving the familiar taste to local customers. Balancing Authenticity and Market Expectations: • It retained the Northern Italian traditional braising method, and continued to offer dishes such as polenta. Portion Sizes: • • Divided portions in half as the majority of locals prefer smaller portions due to having individual meals. They improved on the flavour of coffee aided by local spices and worked on the presentation technique to suit the new market. • That way it leans on the familiar territory of Osso Buco but is adapted to the preferences of the targeted population. • A bit expensive; adoption of family meal options for more than one person as this will help encourage people to order from the family sizes meant for sharing. Reflection on culinary Research process Research Approach: • A qualitative analysis of Northern Italian food with an understanding of sources that included cook books, academic works and professional cooking. • Emphasizing the cultural, historical, and regional meanings related to dishes for enhancing the initial awareness of the culinary cultural positions. Challenges Faced: • Making changes to a particular recipe, and trying to fit it into categories preferred by today’s generation of consumers, not compromising the traditional flavor. • This can be considered as the trade-off between the pre-serving and updating elements that may fit the given local market. Learning Experience: • Learned different studies and small about cultures change within new consumers and trends around the world. • Developed understanding of how one can integrate theoretical information regarding the food culture and trends into practice with relation to menu. Conclusion and Recommendations Summary of Key Findings: Cuisine will forever be one of the most complex indicators reflecting the peoples’ cultural potential of a given region; at the same time, Northern Italian cuisine is rather rich in varied and quite tasteful dishes with profound cultural connotations (Parasecoli, 2019, p. 32, 35). Adjustments of the classics to modern tendencies, preferences, and local markets needs are critical for meal success. An excellent menu that is innovative as according to customer expectations with a true nature of the type of food can go a long way in satisfying the customer as well as making some extra money (Filimonau and Krivcova, 2017, p. 520, 523). Recommendations: Menu Flexibility: • One should suggest specific products that meet certain requirements; for instance, products with little or no gluten, vegan products. • Use seasonal foods to work with food quality and also food sustainability. Focus on Local Ingredients: • The aspect which the management should focus on is sourcing locally produced food to help the environment as well as making the food exquisite to customers with an ecological conscience. Customer Experience: • Concentrate on the improvement of the means of food delivery and such things as an innovative approach to the creation of new dishes, incorporation of digital technologies in the dining process. References • Altamore, L., Ingrassia, M., Columba, P., Chironi, S. and Bacarella, S. (2020) ‘Italian consumers’ preferences for pasta and consumption trends: tradition or innovation?’, Journal of International Food & Agribusiness Marketing, 32(4), pp.337-360. • Ascione, E. and Fink, C. (2021) ‘Italian sagre: preserving and re-inventing cultural heritage and community through food festivals in Umbria, Italy’, Food, Culture & Society, 24(2), pp.291-308. • Bonetti, G.G., van Hooven, C. and Onorati, M.G. (2024) Planting Seeds of Change in Foodstyles: Growing Brand Strategies to Foster Plant-Based Meat Alternatives in the Food Market. • Cinotto, S. (2019) ‘Italian diasporic identities and food’, Italians and Food, pp.43-70. • Filimonau, V. and Krivcova, M. (2017) ‘Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions’, Journal of cleaner production, 143, pp.516-527. • Hudson, S. (2025) Hospitality Management: International Introduction. Taylor & Francis. • Parasecoli, F. (2019) ‘The invention of authentic Italian food: Narratives, rhetoric, and media’, Italians and food, pp.17-41. • Pozzetti, G. (2018) Diet and Health in Early Modern England and Italy. A Comparative Study of the Theoretical and Practical Understandings of Humoral Principles (Doctoral dissertation, University of Leeds). • Sorato, A. (2024) Venetian Culinary Heritage Management: exploring authenticity in the realm of tourism and cultural identity through a visual analysis. • Turfa, J.M. (2018) ‘The Etruscans’, The Peoples of Ancient Italy. Boston–Berlin, 637, p.672. • Xia, B., Abidin, M.R.Z. and Ab Karim, S. (2024) ‘From tradition to technology: A comprehensive review of contemporary food design’, International Journal of Gastronomy and Food Science, p.100977.