Sometimes it can be bad habits. Even if it’s trendy to share a dish on social media—anti-algorithm food—it can’t exist simply to attract likes; it must be authentic, nutritionally complete, and beautiful.
At Pendolino e Albatros Ristorazione Catering, we’ve always stood for authenticity. Times have changed for us too; our team of young chefs is constantly training and researching unusual combinations and rediscovered ingredients, always staying local with traditional Tuscan recipes, to provide our customers with authentic, authentic food.
As owners, we have always chosen the best suppliers of raw materials, based on their quality, freshness, and speed of supply, given the wide rotation we have in our kitchen. Our priority is always customer satisfaction, both in the restaurant and in the catering, with excellent value for money. It’s obvious that a company like ours, with these two businesses operating intensively almost year-round, boasts reduced waste, constantly fresh products that can be replenished, and therefore healthier dishes.
A trend called snackfication is all the rage in the US, namely the trend of tiny portions that quickly satisfy the eye and the palate. What’s behind it? An alarming thing: the widespread use of GLP-1 drugs in America, initially developed for diabetics, then used as hunger regulators with highly invasive effects on the body.
The question is this: to maintain a healthy weight and stay healthy, do we have to reduce ourselves to eating crumbs, even paying dearly for them and spending on medicine? Or is it better to eat dishes prepared by people who are knowledgeable about product information, nutritional content, allergens, and food combinations?
Portions should not be excessive in a meal, otherwise the conviviality is no longer enjoyed, nor even visible for the time needed for a photo.
Yes to multisensoriality, to being excited by a dish, a celebration of sizzle and crunch in the mouth, but always following one important criterion: the watchword for 2026 must be balance.