The ‘Ciao Cicchetti’ campaign will showcase the quality and versatility of mozzarella, ricotta, dolcelatte and mascarpone, to create inspiring cicchetti and help achieve wider market appeal in a tough trading climate.

Charlotte, head chef of Restaurant Meudon in Falmouth, said: “We’re currently seeing the number of 18–34-year-olds eating and drinking out reducing across all day parts, turning more towards QSR and away from more traditional pubs and restaurants.

“As operators we need to adapt and show consumers that a visit to their local is no longer a choice between a pint and a packet of crisps or full-blown meal. Long embraced by European cultures, cicchetti provides middle ground of meeting up over a drink accompanied by small yet satisfying snacks and side dishes that can be tailored to suit any appetite or budget.”

According to research over half of Brits (52%) rate finger foods as their meal of choice ahead of a barbeque (50%), roast dinner (23%) and a full English (22%). Operators report sales increases of up to 25% after switching to small plates menus.

Rory Larkin, Lactalis Professional development chef, added: "Not only does the concept of cicchetti tick a lot of boxes that consumers are looking for, it also provides solutions to a number of challenges that UK chefs are currently facing.

“It is an easy way to reduce wastage – serving smaller portions helps reduce food inventory and losses from spoilage, in turn allowing for lower cost and higher margins. These dishes also have a short turnaround time – and many of them you can make ahead of service – helping those needing to run efficient kitchens with reduced teams.

“Small plates also mean that chefs can be more focused on high-quality dishes, not only in terms of taste but also presentation, something that will land well with diners and keep them coming back for more.”