CABBAGE TAKES THE CROWN
Step aside, cauliflower, cabbage is the crucifer having a glowup. Blistered into“ steaks,” folded into dumplings, fermented, shaved raw, or wrapped around literally anything. cabbage’ s appeal is making waves. Pinterest data shows triple-digit growth in searches for cabbage dumplings and golabki-inspired dishes. Its global versatility, adaptability and year-round availability make it a kitchen MVP. Expect summer slaws with personality, winter braises with soul, and plenty of cabbage roll casseroles appearing in special suppers. Cabbage has texture, presence, and an underdog cool factor that makes it irresistible. Forget cauliflower. This is crunch time.
EATING IN THE OZEMPIC ERA
Shrinking appetites are reshaping menus. With more diners projected to be on appetite-reducing medications, shareable plates, half-portions, and flexible options are expected to rise. From single arancini to“ GLP-friendly” menus, restaurants are thinking creatively about portioning without sacrificing experience. It’ s less about restriction and more about precision, enabling diners to eat comfortably and waste less food. Local eateries are embracing this revolutionary idea, delivering the same plates of joy, in better-measured bites. In a city renowned for its big portions, chic doggie bags are sure to be in vogue.
Dave and LaVerne’ s
WHIP IT GOOD
What started as a nostalgic diet food revival has turned into a full-blown textural obsession. Cheeses are being blended, aerated, and softened into spoonable spreads that feel indulgent but light. Ricotta, feta, mascarpone, cottage cheese— all whipped into submission and paired with honey, herbs, beans, roasted vegetables, or crispy accents. Whipped cheeses are anchoring breakfast bowls, appetizers, and snack boards, teasing to lighthearted luxury. It’ s a playful reminder that even humble ingredients, treated with care, can feel luxurious, Instagram-worthy, and downright fun to eat.
THE GUT IS THE NEW CRYSTAL BALL
Gut health has become shorthand for feeling good, full stop. Energy, immunity, mood, skin, even long-term health all seem to lead back to what’ s happening in our digestive systems. It explains the flood of prebiotic soft drinks and fiber callouts on grocery shelves. Fiber, beans and variety matter. Cannellini beans, lentils, butter beans and whole grains are showing up more often on menus as chefs are exploring dishes that are flavorful and gut-supportive, balancing familiar comfort with inventive twists. The awakening is about eating more plants, more often, in ways that fit real life.
10 ciao! / feb / mar / two thousand twenty-six