I have already talked about how the concept of luxury is changing: less exhibitionism, more authenticity, less brand, more experience... and I could go on. All this, of course, is also (and perhaps above all) reflected in the food. Today it is not necessary to have caviar or lobster on the menu: the real luxury is knowing how to propose (and choose) food that tells a story, that is the fruit of work based on care, attention and sustainability. Often the story that food tells is that of a place - Castelluccio lentils come to mind, for example - or that of a group of people who believe in a project - families who recover and pass on ancient recipes, farms that invest in forgotten crops, breeders who hand down the production of cheeses linked to their territory, and so on. In all this, luxury today is above all the possibility and the ability to re-establish a personal relationship with food, starting with the knowledge of what we are eating. How often do we hurry shopping without pausing to consider what we are really buying? How often do we worry about the production process, environmental sustainability, or even just the taste of what we are eating?
Today we are witnessing a renewed interest in food. It is to be hoped that this trend is not just a momentary fashion phenomenon, but that it is the beginning of a collective awareness of a subject that is much more important than we are used to thinking.
Are we what we eat? To a large extent yes, we are also what we eat and our food choices speak of us. Questioning ourselves about food, learning about its history and ultimately making an informed choice is a luxury we can and should all aspire to.
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