Italian breakfast

Thanks to the Sapiens methodology, elBullifoundation and Lavazza have a resource available to them to analyse in detail “the experience of breakfast”. This volume, Italian breakfast, describes the evolution of breakfast, the typical breakfast elaborations and their impact on society over time.

416 pages long

230 x 330 mm

Hard cover

ISBN: 978-88-09-96316-0

Italian breakfast is a volume dedicated to “the experience of breakfast”, exploring a phenomenon that has transformed a daily ritual into a symbol for an entire country: the Italian breakfast.

This Bullipedia volume analyses breakfast from differing points of view, including humanist, economic, scientific, philosophical perspectives, etc. It details how breakfast can change according to geographical location or the place of consumption, examining the factors that have had an impact on the many developments and articulations of “the first meal of the day” throughout history.

This book is particularly aimed at enterprising professionals in the hospitality sector: baristas, restaurateurs and pastry chefs. However, thanks to its accessible language, it will be of value to all food enthusiasts.

In this section is a short summary of each chapter of the book

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CHAPTER 1

SAPIENS & BULLIPEDIA

Italian Breakfast forms part of the Bullipedia collection, elBullifoundation’s project to create an encyclopaedia of the fine dining sector in Western society, that is accessible through a multi-format platform. Sapiens is a research methodology whose aim is to provide an understanding of any subject of study, whether that is a project, a company, a discipline […]

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CHAPTER 2

COFFEE AND CROISSANT?

What is breakfast, and is there really such a thing as a “typical Italian breakfast”? This volume examines the subject of breakfast from a humanistic, economic and scientific perspective. We will see how the first meal of the day varies depending on geographical location, the establishment it is eaten in, and on many other factors […]

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CHAPTER 3

WHAT DOES ‘ITALIAN BREAKFAST’ MEAN?

Over time, we have seen an evolution not only in the way breakfast is prepared, but also its meaning. This chapter will show how the very definition of breakfast is multifaceted and complex. Very often, this meal is confined to a short period of time during the morning and to a domestic context. However, […]

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CHAPTER 4

BREAKFAST IN ITALY VS. THE REST OF THE WORLD

In order to outline all aspects of breakfast, we need to differentiate it from the other meals taken during the day, which are separate in terms of social norms, customs and consumption. Breakfast is distinguished not only by the time of day, but also by the place where it is eaten: the same meal can […]

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CHAPTER 5

BREAKFAST: A CLASSIFICATION

The preparations that make up breakfast are divided into several categories, which can have different variations that totally alter the consumer’s experience. The types of breakfast we consume are differentiated according to their function, preparation time and level of complexity; also whether they are eaten at home or in a bar, standing or seated, and […]

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CHAPTER 6

BREAKFAST AND SOCIETY

Breakfast is an interconnection of variables subject to more or less rapid change. The systematic character of the first meal of the day makes breakfast an interesting subject of study, so that we can understand how apparently distant fields, such as marketing, technology and nutrition, communicate with each other in a discourse with society, consumption […]

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CHAPTER 7

BREAKFAST AND BUSINESS

Staff training, technology and attention to detail are some of the components required of a gastronomic establishment capable of offering a complete customer experience. In this chapter, we look at the agents and factors involved in offering breakfasts in the hotel and catering sector, and see how each of them can influence and alter the […]

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CHAPTER 8

BREAKFAST OUT: BAR, HOTEL & RESTAURANT

What makes a bar unique? What makes a hotel unique? What makes a restaurant unique? What elements are involved in the organisation of a breakfast service? What makes the customer choose one type of breakfast over another? We explore the schedules, the forms of consumption, the environment and the types of dishes offered in these […]

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CHAPTER 9

THE BREAKFAST HOME DELIVERY SERVICE

“Home delivery” and “take-away” services were invented to meet society’s more recent needs and consumption patterns. What are these services, how were they created, how do they work? This chapter addresses all these questions, both from a general aspect and as applied to the world of breakfast. Once again, we take into account the […]

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CHAPTER 10

THE HISTORY OF BREAKFAST

To understand how today’s “Italian breakfast” has come to be defined, it is necessary to trace the history of this meal and how it has developed since ancient times. By following the history of breakfast, we discover how each habit has evolved and been structured over time, from eating the previous nights’ leftovers, to what […]

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The book – with its large format, iconic cover and hyper-realistic photographs in bold colours – published by Giunti, takes stock of the history of breakfast and celebrates the Italian breakfast, with its regional, traditional or more creative variants. It is not a recipe book, but a conceptual text about breakfast: how it was conceived, its history, the different variations involved.

Gambero Rosso

Breakfast is the first meal of the day all over the world. It is a ritual shared since ancient times that has peculiarities in each historical moment and undergoes small evolutions and modifications. While it used to be a time for the whole family to get together, this is no longer the case.

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