![]() He quit and went travelling to learn the art of cooking, to find taste experiences and to understand gastronomy. Back then, an interpreter for Spanish and French in Bergamo, his passion for good food dragged him away from his working desk. It is now more than 30 years that Mario Gamba decided to change his life. In an atmosphere that touches the souls of my guests. And it is my culinary intention to exactly meet this demand at my restaurant Acquarello: It’s my endeavour to compose meals that live up to the highest expectations. True indulgence is accompanied by smiles, a relaxed atmosphere and honest and sincere feelings.Ī highly educated palate meeting a perfectly prepared meal doesn’t automatically lead to a feeling of pure indulgence, if not the innermost of the eater is touched. They open their hearts and share their enjoying with their surroundings. And this makes people who are truly able to enjoy food so appealing: they’re not afraid that stimuli touch their innermost, allow sensations to come near them. Or, in other words, to be able to truly enjoy food, we have to open our hearts. A meal that we deeply enjoy in such a perfect situation will be forever in our minds. To really enjoy food our innermost, our heart, our soul or wherever we localize those magical feelings, has to be touched. Isn’t one simple element of our past enough - a smell, a room, eating the same dish - to recall a complete memory of a certain situation from our childhood in all of its facets.Īnd, on the contrary, how many meals that actually met our tastes, have since then fallen into oblivion? Taste is a necessary, but not sufficient prerequisite to enjoy a meal. Let’s once again get back to the special moments of our childhood: Doesn’t the simple thought about the meal enjoyed, bring back the smell of it. With this in mind, we gain another insight about the nature of enjoying food: enjoying food resembles an integral experience that exceeds the mere satisfaction of our needs. ![]() I, however, maintain that the sheer feeling of enjoying, this perfect sensation of the satisfaction of our needs, always remains the same, may it be caused by the most exquisite meal or a simple dish – if there is the ability to feel it at all. Someone who is still able to really enjoy a plate of spaghetti aglio e olio, after having learned to appreciate a deer terrine with wild mushrooms and black truffle vinaigrette, can be considered lucky.Įveryone should judge on their own. That’s where the danger lies: Once eaten from the tree of knowledge, it has become difficult to preserve the ability to enjoy simple things. Therefore, taste is the result of a learning process, which has one distinguished advantage against all other forms of education: On each level of our development pure indulging awaits us as a reward for our endeavours. We create our own coordinate system of “good” and “bad”, “nice” and “ugly”, “right” and “wrong”. We constantly sharpen our senses in the field of our interest develop a sense for details which is quite unique and cannot always be shared with others, having a completely different taste. And, based on culinary criteria, aren’t our favourite dishes quite simple? Nevertheless, we’ve enjoyed only a few meals as much as the noodles, semolina pudding or Wiener schnitzel from our childhood.ĭuring our lives we train our tastes in a more or less professional way. Wouldn’t we all talk about our mothers the same way? However, let’s be honest: Despite some exceptions, our mothers would hardly have the chance to be included in the Guide Michelin. Everyone knows that my mother has been the queen and 3-starred cook of my childhood. What can we derive from those early experiences about the nature of enjoying food?įirst, enjoying food does not call for the individual meals to be exclusive or composed with great refinement. And doesn’t still today this pleasant feeling set in, when we think back to the treats of our childhood? How did we enjoy this meal! Each bite a revelation, the plate licked completely clean hardly eaten, we were already looking forward to the next special occasion that would bless us with this special dish once again. When the smell of this so very special meal spread through the house and our expectations and impatience grew stronger and stronger: Maybe we were sitting at the kitchen table watching our mothers preparing the meal, ready to pounce on the result of their cooking. We all still remember our favourite childhood dish.
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