Italian Food Trends for 2026 - What's In Store...

As Antonio Carluccio always said, "MOF-MOF"— minimum of fuss, maximum of flavour!

As we step into 2026, that philosophy feels more relevant than ever to current Italian food trends. Indeed, the world of Italian food is evolving. It’s becoming more personal, more adventurous, and deeply rooted in the soil. Whether you’re looking for a quick espresso and a pastry or a long, sun-drenched lunch, here are the Italian food trends we see shaping your plate this year.

1. "Swicy" & Bold: The Italian Heatwave

The "swicy" (sweet + spicy) trend has officially crossed the Mediterranean. While we’ll always love a classic Pomodoro, 2026 is about adding "zest." Think nduja-honey drizzles over crispy Roman-style pizzas or chilli-infused gelato paired with bitter chocolate.

It’s about high-contrast flavours that wake up the palate. We’re seeing a surge in "fruit-forward heat"—think blood orange and Calabrian chilli glazes that bring a sophisticated, modern kick to traditional roasted meats.

2. The Return of the "Forgotten" Harvest

Sustainability isn't just a buzzword; it’s a return to our roots. This year, "peasant cooking" (cucina povera) is getting a premium makeover. We are looking beyond the standard zucchini and tomato to "forgotten" vegetables like:

• Jerusalem Artichokes: Roasted until nutty and creamy.

• Radicchio Tardivo: For that perfect, sophisticated winter bitterness.

• Heritage Grains: Ancient wheats like Farro and Senatore Cappelli are making our pastas heartier and more digestible.

3. "Fibre-Maxxing" with Italian Legumes

2026 is the year of the humble bean. With a global shift toward gut health and "fibre-maxxing," Italian pulses are the new stars of the show. We’re moving beyond meat-heavy dishes to embrace Borlotti, Cannellini, and Castelluccio Lentils as the heroes of the plate. They aren't just sides anymore; they are the protein-rich, high-fibre soul of our stews and salads.

4. Zero-Waste Mixology & Low-ABV Aperitivos

Our bar is getting as creative as our kitchen. The trend for "Zebra-Striping"—alternating between alcoholic and non-alcoholic drinks—is huge this year.

• Low-ABV: Think refreshing Spritzes made with botanical bitters and artisanal sodas.

• Upcycled Ingredients: We’re using citrus husks to create house-made cordials and herb stalks to infuse our gins. It’s about squeezing every drop of flavour out of our ingredients.

5. Small Plates, Big Conversations

The traditional three-course meal is making way for the "Cicchetti Renaissance." Inspired by the bàcari of Venice, 2026 is all about grazing. Sharing small, intensely flavoured plates—like Arancini with unexpected fillings or artisan Burrata with seasonal pickles—allows you to explore the whole menu without the "all-or-nothing" commitment of a giant main course.

"In 2026, Italian food is about more than just a meal; it’s about a feeling. It’s that 'Indulgent Escape' you find in a bowl of hand-rolled pasta or the first sip of a cold Prosecco."

At Carluccio’s, we’re keeping one foot in the tradition of the Italian deli and the other in the future of sustainable, joyful dining. Come and taste the future with us.