We have just set foot in the 2020 and the comparison with 2010 comes spontaneously.
What our life was like ten years ago? How much have we changed? And how many things have changed?
We made a little game and thought about how our eating habits have also changed, which previously unknown ingredients and dishes have become part of our daily lives for the past 10 years.

From goji berries to cappuccino macha

Was avocado part of your diet? And were goji berries already your favorite superfood?
Obviously in most cases it is not about ingredients created from nothing in the past 10 years, but about something that was already there, only that it was little known or not yet interesting in our eyes.

Accomplices the greater ease of travel and i company that stimulate our imagination to post more and more extraordinary photos and ensure that a fashion spreads quickly, even if it was born on the other side of the world, we have discovered new preparations. Ten years ago you would have thought you could order a Unicorn at the bar milk or a cappuccino macha?

Food trend: all avocado

L'avocado it is undoubtedly one of the ingredients that has conquered a place in the heart, as well as in the fridge, of all of us in recent years.
Not that it didn't exist before, but it just wasn't consumed so much, at least not in Italy.
And if 10 years ago with avocado we barely prepared Mexican salsa guacamole to accompany the envelope nachos, now that we know its potential and properties, it has become the basis of avocado toast, smoothies, ice cream and various condiments.
Everyone has an avocado in the kitchen, also because science has shown that an avocado a day does much better than an apple a day!

Berries, seeds, algae

The Goji berries for some years they were the miraculous ingredient to add to yogurt for breakfast and to take with you everywhere as a snack together with dried fruit.
Then came i seeds of chia with magical power, a little because they are super satiating, a little because immersed in a liquid they transform it into a cream.
The chia pudding it is the healthy and light breakfast as well as the low-calorie dessert that makes everyone happy. Few calories, a lot of satisfaction!
These small black seeds are also powerful antioxidants and fight free radicals.
And what about algae: we discovered that there are some of them with a thousand beneficial properties. One above all? L'spirulina algae, perfect to add to a smoothie.

Never again without oats (and porridge)

Another ingredient now omnipresent in our pantries is today theoats because many in the morning got into the habit of preparing the Porridge for breakfast.
Porridge is an Anglo-Saxon recipe that has ancient origins, yet nobody had ever taken it into consideration too much as in this last decade.
If we add the chia seeds to the porridge, it is even better and we can even prepare it without cooking anything because we just leave it to rest in the refrigerator overnight with the strictly vegetable milk to obtain the famous overnight oatmeal.
And porridge can also be made in a salty version, with many vegetables, always in season!
But why do you like it so much and everyone wants it? Because it is good and full.

Paste for intolerants and vegetable milk

In the last few years the typologies of pasta that meet the needs of celiacs and intolerants and which for the semolina of wheat replace, for example, flour of ancient grains, rice, corn, quinoa, buckwheat, legumes. Same goes for milk: maybe 10 years ago we could order a cappuccino at the bar with lactose-free milk or at most soy milk, but today the choice is much more varied: almond, rice, oats, coconut just to name a few. The vegetable drinks they replaced cow's milk in the eating habits of many people, intolerant, vegetarian, vegan. And if someone comes up with the idea of ​​adding spices such as turmeric (another ingredient "exploded" in recent years) the "miraculous" trend breaks out golden milk.

Bowl

The whole meal in a bowl! The bowl they took the place of the dishes for one breakfast full of energy or a Hawaiian poke for lunch or a ramen steaming for dinner.

The new nutrition education

In the last decade we have always taken more conscience of what we bring to our tables, thanks also to documentaries and millions of shares and exchanges of information through social media and the mass media.
What was once only the pleasure of the table has now become more and more the well-being at the table (which in the last decade has also passed for i fermented foods).
We eat not only to enjoy food, but also because of what we choose to eat it is good for us and good for the planet.
Today the greatest chefs in the world are increasingly looking for extraordinarily good recipes, but at the same time healthy and sustainable and always respecting our tradition.
Yes, because our traditions at the table continue to be honored, but always with a view to choosing quality. The ingredients must be of controlled origin, if possible zero kilometer and zero waste, produced and processed respecting the raw material and the environment. And so here's the interest in i natural wines, the craft beers, here is thehamburger that becomes gourmet.
And who knows in 10 years where the kitchen will take us!

Browse the gallery to discover ingredients and recipes that perhaps we didn't know yet in 2010, but that have revolutionized our habits.