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Menu Innovations

Study Finds Rapid Gains in Plant-Based Food Spark Demand for Vegan Pasta

The vegan pasta market is on a pace to grow ~9 percent annually through 2029, propelled in bulk by the global rise in vegan and plant-based eating with astounding stats. Affluent millennial in particular has been the central driver of the worldwide shift away from consuming animal-based products—giving a boost to the demand for vegan pasta in the fast growing global F&B industry.


Grimaldi’s Honors Vets with Special Deal on Veteran’s Day

With Veteran’s Day and Thanksgiving quickly approaching, along with its annual gift card bonus, Stoking Social Hour, and Tuesday Tastings, Grimaldi’s has a lot going on for the month of November. Pumpkin Cheesecake is back:On November 1, Grimaldi’s Pizzeria is excited to unveil the highly anticipated Pumpkin Cheesecake, made with a cinnamon sugar cookie crust, topped with whipped cream and garnished with caramel sauce.

Brio Launches New Menu Focusing on Italian Mediterranean Cooking

Brio Italian Mediterranean announced the launch of an Italian Mediterranean-inspired menu update at all of its locations. The menu, which is deeply rooted in the Italian Mediterranean way of cooking, is the result of a collaboration between Brio’s leading chef and chief culinary officer John Imbriolo and renowned Italian-Mediterranean chef Angela Mancini.

Ferraro’s Celebrates 34th Anniversary and White Truffle Season

In November, Ferraro’s Italian Restaurant & Wine Bar celebrates two highly anticipated fall occasions with two special menu events—its anniversary and white truffle season. This year marks the 34th anniversary of Ferraro’s Italian Restaurant & Wine Bar and the family invites the public to celebrate with them over two weekends featuring special menus.

Senso Unico Launches Four New Seasonal Dishes

Senso Unico, the undiscovered authentic Italian osteria nestled in Sunnyside, has just launched an exciting roster of new seasonal dishes for the fall.Executive chef Vincenzo Garofalo's new additions to the menu include:Chestnut Gnocchi featuring homemade chestnut and ricotta dumplings with brown butter, sage and vin cottoFettuccine al Pesto di Noci with four-nut pesto, mint and a light tomato sauceRavioli filled with wild mushroom and butternut squash puree, topped with toasted pumpkin seeds and a balsamic reductionUnico Schiacciata, grilled flatbread topped fig jam, speck, arugula and truffle oilSenso Unico is an undiscovered Osteria nestled in Sunnyside, Queens, helmed by chef/owner Vincenzo Garofalo and his wife/partner Laura.

An Indulgent Fall Menu Arrives at Fazoli’s

Fazoli’s is proving its commitment to menu innovation with a new line-up of craveable dishes for the fall.Starting now, guests who visit Fazoli’s can enjoy these indulgent new dishes—along with Fazoli’s famous unlimited breadsticks: Smoky Bacon Pasta Bake: A bacon lover’s dream! Orecchiette pasta topped with a creamy, smoky gouda cheese sauce, loaded with chopped bacon, baked with even more mozzarella and gouda cheeses.

Italian Chicken Pizza and Salad Debuts at Pie Five Pizza

October is National Pizza Month and Pie Five Pizza is continuing its journey around the world with the debut of its newest international pizza and salad—Italian Chicken. Beginning October 7, guests can take their taste buds on an adventure with the robust flavors of ranch blended with roasted red peppers, topped with seasoned chicken, a blend of veggies and two cheeses.

Fall Flavors Arrive on North Italia's New Menu

National Pasta and Pizza Month are one and the same (October) and it’s right around the corner. What better way to celebrate than at North Italia, known for their hand-crafted, fresh pastas and pizza, including their rotating chef’s choice daily pizza.

New-Look Bravo Cucina Italiana Debuts Fresh Menu

FoodFirst Global Restaurants, Inc., a newly formed restaurant company, announced the launch of an updated Italian Mediterranean-inspired menu at all of its Bravo Cucina Italiana locations. The Italian Mediterranean brand vision was orchestrated by founder, owner-partner, chairman and CEO Brad Blum, while the exciting menu additions were developed by Chief Culinary Officer John Imbriolo, whose Italian family heritage is rooted in the Italian Mediterranean Way of cooking.