​Reintroducing tradition is definitely a very dear theme both to your greedy customers of tradition at the table, and to you when you need to create a dedicated menu and differentiate from competition.
 
A menu designed to offer the best of this period, but always with an eye to new lifestyles and new food behaviors especially if you have to work at the office and want to feel good far from the table too.
 
Cotechino is served normally after an important starter and although very tasty, you might not want to risk weighing too much on your menu which you have worked so hard to perfect.
 
And if your menu is made of fish, the situation worsens slightly because the lightness of your courses do not reconcile with the classic cotechino.
 
However, you may miss golden opportunities to increase your business, if you don’t allow for tradition in this frosty season.
 
So how to reconcile the tradition of cotechino with the lightness of a modern and captivating menu?