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Our senses have to cope with a constant stream of sensory input. From this flood of information our brains filter, interpret and process only those stimuli that are relevant to us. A multitude of these stimuli are simply ignored, others incur rejection, flight instinct and disapproval. And a small amount of those stimuli cause pleasure, a longing for “more”, put a smile on our faces, and let us savour. These are the stimuli I’m interested in.
The process from unconscious impressions to the real sensation of enjoying food, has always fascinated me. Being a restaurateur, understanding this process is crucial for being successful, since my daily endeavour can be described as the constant search for the secret of enjoying food.
Where does the enjoying of food start? What is taste? How do they relate to each other? more ...