In Italy, one of the main consequences of the coronavirus emergency has been the disappearance from supermarkets of all types of yeast, flour or baked goods. This is because one of the main leisure activities of Italians forced at home has been to enjoy making homemade cakes, pizza and pasta. n recent weeks, social media has been literally invaded by photos and videos in which families, children and even people who hadn't even prepared a boiled egg until the day before were trying their hand at making the most varied recipes.
At the same time, many chefs (from Michelin-starred to lesser-known ones), being forced to keep their restaurants closed, took part in a spontaneous initiative by posting videos in which they explained how to make one of their most successful recipes. These tutorials began to become increasingly popular and ended up on the websites of major national newspapers.
That Italians love to eat and cook is certainly nothing new, but in light of the policies of social isolation implemented by various countries and the consequent closure of restaurants for who knows how many more months, the opportunity to leverage this passion and this social phenomenon to give professional chefs the opportunity to put their skills to good use and amateur chefs to share their creations with a network of enthusiasts and learn new techniques and recipes at the same time could be the right formula to revive the restaurant market and propose a new fashionability of entertainment for those who stay at home.