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Hospitality in sunny Italy is experiencing a new phenomenon that goes by the name of Slow Food. The aim? To peel away any unnecessary layers of pretension and get back to the pure joy of enjoying food. Dishes and ingredients – their essence and their uniqueness – are once again at the center of attention. Food is to be enjoyed slowly and thoughtfully.

Vegetarian and vegan restaurants have sprung up on every corner. Almost every restaurant now boasts its range of gluten- and lactose-free options.

Celebrities have risen and evolved at lightening-speed on the hospitality scene. A chef was once a common-place job; it is now a prestigious and competitive role, often compared to that of a footballer. Food- and chef-centered TV shows are on the rise, as is the number of starred restaurants.

Eating is no longer about being content with anything one finds. The increased speed in today’s world has left precious few moments at our disposal. We don’t want to waste those by sacrificing the quality – and thus our enjoyment – of our food.

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12y ago

The American cuisine has different food from the Italian cuisine.

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Q: What are the differences between American cuisine and Italian cuisine?
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