Pizza and pasta as a source of margin
Products that are high in carbohydrates and starch have always been low cost and filling. Pizza and pasta are thus an excellent source of margin. And you can even give a surprising Asian twist to these Italian classics.
Products that are high in carbohydrates and starch have long been the basis of ‘the poor man’s cuisine’. In Italian, this is known as ‘cucina povera’. The origins of cucina povera go back to the Middle Ages, but in times of scarcity the same philosophy reappears. The aim is to use ingredients to the full, so that nothing is wasted. Maximising the flavour is a very important part of this approach. Cucina povera can give us really delicious yet low-cost foods.
Wafu refers to the Japanese interpretation of Western cooking style. For example, pasta and pizza, which is a very popular food category in Japan. The dishes are easy to prepare, profitable and, like all Japanese dishes, extremely tasty. We used Debic Culinaire Original culinary cream to make a Nori pizza with mackerel.
Mentaiko is the Japanese word for cod roe that is marinated in red peppers. Europeans like various types of fish roe: from flying fish to the more luxury sea urchin and caviar. At the same time, we have chosen cod as it is one of the most commonly used fish species in restaurants.
You don't see cod roe very often on the menu, but it is an ingredient that gives dishes a deep-sea flavour. Its taste is different from the texture of sea urchin and caviar, but is more sustainable in terms of price and makes for a delicious end result. The cost of this pasta is less than one euro per portion. It can thus be a profitable dish on your menu.