On Twenty-four, the magazine de Il Sole 24 ore , this month we read a remarkable article.
's Adam , Tasters Mineral Water Association, really exists and is the brainchild of a sommelier (Mario Celotti), a maitre d'hotel (Giuseppe Amato), and a pulmonologist specializing in hydrology (Alessio).
The association offers training course for idrosommelier , but, on the site, also a pleasant ragala water maps that indicate the approach correctly as any food with the right water.
The idea, of course, sent us literally sollucchero, especially since the article, as well as the site contain a number of suggestions remarkable.
Serving recommended (we quote verbatim the article):
- water is best natural, minimally mineralized, meaning a very low dry residue on vegetables, desserts and pasta with tomato sauce as garganelli.
- all right on the effervescent natural mozzarella, pasta with egg on that simple and filled with ricotta and vegetables. (...) The most mineral-rich is perfect with the fish in the oven and roast beef.
- the sparkling waters are suitable for meats, chicken, red meat. Stew and firorentina be matched with a water charge of bubbles that cleans the palate.
- the oyster is a must Vichy Saint-Yorre for that extra pinch of baking soda.
- for the sushi chef Massimo Perrella indicate the Tau, a Welsh accent and slightly sweet.
- for spicy dishes is recommended Ogo, mixed with oxygen (35 percent) to anesthetize the taste buds. They call it "water breathing".
- for mature cheese takes the Dutch M'Eau, rich in calcium and magnesium.
not you know?
Sapevatelo on Confessions of a Food Stylist.
Credits: Image from istockphoto.com
