August menu: why innovate, and how to do it with Pinsa

During summer, clients look for light, fresh and easily digestible dishes. This is common knowledge in any hot country; with high temperatures, in fact, the body requires fewer calories and people prefer foods that do not weigh them down, also because summer is often associated with a more active lifestyle and greater attention to figure and health. 

August, and summer in general, is therefore the season for light dishes, rich in vegetables, fruits, and lean proteins, and is the perfect time to use fresh seasonal produce such as tomatoes, zucchini, eggplants, and basil. But how to make the most of them?

In summer, restaurateurs tend to go for light and fresh dishes, but this risks making their offerings a little too similar, causing establishments to lose their distinctive character; so, it becomes harder to attract and keep customers.

The problem can be solved by innovation, but it’s important to explain how. In the restaurant world, being innovative does not always mean using exotic ingredients or complex techniques, but it can also mean finding new ways to offer familiar dishes. Innovating can mean revisiting classic dishes with a personal touch, experimenting with new techniques, introducing new ingredients or combining elements from different traditions to create novel experiences.

If you want to take this route, you can look at what's going on in the industry and see what new trends customers follow. For instance, the increasing demand for vegetarian, vegan or gluten-free dishes means there's a chance to create new dishes that meet these needs. On top of that, new cooking techniques can turn simple ingredients into something special.

Innovating is crucial for any operator, but this should never be at the expense of consumer needs. As we have seen, lightness is a key aspect in the summer months and cannot be overlooked; any innovation on the August menu needs to focus on that. 

It is not easy to create new dishes or introduce foods that can mix innovation and lightness. It takes experience, creative flair, but also a lot of expertise. And then it takes the right foods, such as pinsa. 

Pinsa is an ideal opportunity for restaurants and pizzerias precisely because it combines harmoniously lightness, taste, digestibility and a strong innovative character. We think now is the ideal time to try it and discover the benefits it can bring to any restaurant or pizzeria. One thing we know about Pinsa is that it is lighter than many of its competitors. The secrets are the dough, which uses a mix of flours, and high hydration, while the long leavening process helps make it highly digestible. 

From a restaurateur's perspective, the benefits are not just limited to how many calories and how easy it is to digest. Pinsa, in fact, is gaining a solid reputation as a lighter alternative to pizza; while the latter, which can boast of a centuries-old tradition, is primarily offered as a rich, tasty main dish that can satiate a healthy appetite, pinsa is already perceived as a high-end option in terms of quality and taste, that at the same time does not weigh down and allows customers to enjoy a light and pleasant meal even during hot days. 

The great thing is that the restaurateur does not have to put in any effort to get this message across, because customers are already aware of it and ready to embrace the novelty. It is also because of this that we believe it is the right time to expand the menu with some delicious pinsa. 

The challenge at this point is to offer pinsa in ways that emphasize its lightness and versatility. We do not discuss recipes here, but focus precisely on the type of offering. Instead of seeing pinsa only as a main dish, which can still be too heavy, why not consider inviting alternatives such as finger food, i.e., small portions that allow customers to enjoy different flavours without feeling weighed down? Equally interesting might be the idea of creating appetizers, perhaps served as starters, with different compositions of fresh, seasonal ingredients.

Another innovative idea could be a selection of pinsa, with different flavours, to be shared among several people from a platter. This not only encourages conviviality, but also allows customers to explore a range of flavours in a single course, while keeping a light and varied approach.

It is not easy to get into people's minds when you have to compete with a legend like pizza. It would seem like the classic losing game, but it is not if you create a menu that can meet specific needs, such as the mix of taste and lightness. 

People appreciate pinsa, there is no doubt. So, this dish is becoming an increasingly interesting opportunity for restaurateurs, who do not necessarily have to make radical changes, but can add it to their menus, also with the bonus of a certification that guarantees the customer that the correct production methods are followed.