Dear friends, welcome to our second installment of the "Journey through the Senses" for the AIS magazine "Vita."
Today we dive into a deeper and more restless dimension, an ancestral call that vibrates in the air and on the palate. We're talking about savoriness, saltiness.
As always, my aim is not to explain the chemistry of sodium chloride, but its soul.
For me, saltiness is a vertical leap, an electric shock that reawakens the memory; it's the taste of survival, of the sweat on the brow of those who work the land or sail the seas; it's the stark essence of what remains when we strip away the superfluous.
Today we dive into a deeper and more restless dimension, an ancestral call that vibrates in the air and on the palate. We're talking about savoriness, saltiness.
As always, my aim is not to explain the chemistry of sodium chloride, but its soul.
For me, saltiness is a vertical leap, an electric shock that reawakens the memory; it's the taste of survival, of the sweat on the brow of those who work the land or sail the seas; it's the stark essence of what remains when we strip away the superfluous.
I searched for this vibration not only in the glass, but wherever it resonates with the same urgency. I found it in the salt-soaked pages of Hemingway and Melville, where the sea is both challenge and obsession; I heard it in the scratch of an electric guitar or in a poignant fado that sings of absence. In art, salt appears to me in Giacometti's gaunt figures reaching toward infinity or in Turner's stormy seas.
Salty foods don't bring peace, but they add flavor to life, pushing us, like a modern-day Ulysses, toward ever-new horizons.
A small taste of an exploration that I hope will engage you.
To read the full article, click here
A small taste of an exploration that I hope will engage you.
To read the full article, click here
Roberto Cipresso
Winemaker. Author
