The pizza landscape is ever-changing, and 2023 has ushered in its share of gastronomic sensations. At OrchardMere, we're keen observers of what's trending in the pizza aficionados' palates worldwide. Here are the top garnishes that are dazzling taste seekers this year.
1. Pickled Veggies
Digestive health considerations have infiltrated the pizza industry; veggies nurtured by fermentation have become an unlikely sensation atop our pizzas. Pickled cabbage, kimchi, and marinated onions are providing complex sour notes, enhancing the depth of the cheese and base sauces. These garnishes are not just bursting with probiotics but are also introducing new experiences of texture in classical pizzas.
The Fermentation Fiesta creation showcases our in-house pickled cabbage, handcrafted kimchi, and robust gorgonzola, all balanced with a hint of local honey to offset the sourness. This unusual assembly is shaping up to be one of our most demanded craft pies.
2. Vegan Protein Options
The surge of veganism has led to an increased clamor for pies adorned with inventive substitutes for meat. Surpassing the array of regular veggie options, the advent of vegan proteins has provided alternatives appealing even to staunch carnivores.
Options like crumbled vegan sausage, seasoned tempeh, “pulled pork” from jackfruit, and “pepperoni” made from pea protein can now be found gracing our menu. These protein choices aren’t exclusive to vegans; numerous patrons select them for their distinct flavors and to lessen the digestive load.
3. Niche Chili Types
Those with a penchant for fiery flavors have been indulging in particular chili variants from various regions, rather than the standard red pepper flakes in 2023. While Calabrian chilies have held onto their standing, we now find chiles like the Aleppo, smoky ñora from Spain, fruity aji amarillo from Peru, and Korean gochujang on our pizzas.
The International Zest pizza brings together an assortment of these chilies, giving each section of the pizza its own distinct fiery taste. It's a hot journey that's winning over our more daring customers.
4. Foraged Seasonal Ingredients
Locally sourced provisions have pushed forth into the pizza domain with the rising trend of natural foraged ingredients. Leading the trend are wild mushrooms such as chanterelles, morels, and hen of the woods, depending on their growing season.
Apart from mushrooms, we've been experimenting with wild forest leeks, maritime plants like dulse and nori, and even fresh spruce tips for an aromatic twist. These foraged components offer a connection to the wild and flavors that cultivated options simply cannot replicate.
5. Artisanal Honey Glazes
The balancing act between sweet and savory flavors brought about by honey has secured its place in the repertoire of recognized tastes. Developing from the well-liked spicy honey in past years, 2023 has witnessed a variety of artisanal honeys being sprinkled over pizzas before they are served.
Exquisite varieties like honey infused with truffles, honey fermented with garlic, smoky mesquite honey, and even honey blended with CBD are making their way onto culinary spreads nationwide. These honeys add nuanced layers of flavor, lifting even the simplest pizza to a culinary delight.
Special Mentions
Several other garnishes not quite making the top list but still causing ripples include:
- Preserved egg yolks, finely grated over the pizza for a rich umami hit
- Marinated fruits, particularly stone fruits like apricots and cherries
- Ancient grain additions, such as crispy grains or popped seeds adding crunchy textures
- Artisan butters, such as cultured or herbed butter droplets
Whether your taste aligns with the time-honored or if you're open to novel gastronomic blends, pizza remains a globally esteemed and versatile dish. At OrchardMere, we salute the classics while championing ingenuity – that's the rationale behind serving both the quintessential Margherita and avant-garde signature pizzas.
Have you indulged in any of these avant-garde toppings? Or have you got an inventive blend you'd wish to see on our menu? Share with us in the commentary or on your next visit!