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Italian food is popular again!
July 11, 2009
I didn’t realize that with a booming economy people would turn to Italian food! If you are in the same boat, this post will be an interesting read.
When Swiss banks start laying off bankers, you know this recession is far worse than can be imagined.
Think about it – banking and Switzerland go hand in hand like peanut butter and jam, but even one of the wealthiest countries has not been spared in this economical downturn.
For the first time in many decades (and many even the first time ever) the Swiss banking system is undergoing a lot of changes and the fact that so many worldwide multi-millionaires and billionaires have far less money to invest and therefore less reasons to visit Switzerland, coupled with the fact that tax havens are becoming the target of governmental witch hunting, many Swiss bankers are feeling uneasy. Since 250,000 Swiss work in the finance industry, you can see how this new economy is effecting the lifestyle and livelihood of a LOT of people.
So what does a down and out Swiss banker does when he/she wants to find some comfort in these turbulent times? They seek the comfort of good old Italian cuisine!
A lot more people are gravitating towards the comfort and inexpensive nature of Italian foods and are shying away from fussier French recipes.
I’m quite sure (and I’m still in the process of getting some hard facts), that French food which is always seen as high end and expensive must have been hurt badly and many French restaurants around the world must have seen a steady decline in business.
After a decade of truffles, truffle oil, foie gras and flowing Veuve Clicquot, people are turning to pasta, polenta and gnocchi.
I’d love to say that I came up with this theory from my own observation, but it’s a recent web surfing session that landed me on New York Times articles that exposed this new trend.
It seems that Swiss bankers are seeking Italian dishes and turning away from other cuisines which mean that while most restaurants in Switzerland saw a significant decline in business, Italian chains like Bindella have seen their revenues grow by 10 million (***Euros?****) (landing them at $100 million for 2008).
I found the New York Times article fascinating at explaining why Italian food was enjoying this comeback.
I think this paragraph sums the “why” very well:
Mr. Hörger, 67, who has run the hotel for decades with his wife, Christina, says the most important element in Italian cooking is continuity. “A guest came in recently from Basel and said, ‘I’d like the Ravioli della Nonna,’ ” Mr. Hörger said. “And we had taken it off the menu.”
I think this article is well worth reading and you’ll find it here: As Swiss Economy Goes South, Appetites Turn to Italy
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