Our point of view on the human factor is known. It has nothing to do with mistaking it for the central role given to the author of a dish, a trap in which many in the restaurant industry (including pizza, pastry and bread making) seem to fall. This can only lead to an empty protagonism.

Instead, the human factor of which we would like to speak in this edition of Identità is about a complete sharing of feelings between kitchen and dining room. This can grant a better understanding of the dish, and convey a message of high quality to consumers.

Take bread and pizza. Two common, popular foods that convey emotions and a strong connection with human relationships and with spending time together.

Sometimes the role of a baker or pizzaiolo overcomes food, leading to a void self-celebration of one’s skills. It’s as if the good relationship between us and food only depended on the technical skills of the cook.

But then a research by the department of Food Sciences at the University of Oregon  reveals the existence of a possible sixth flavour: “starchy”. Apparently, carbohydrates have this unique flavour which our taste buds can recognise instinctively, just like sweet, salty, bitter, sour and umami.

Is it the sixth flavour of wheat that enhances the human factor in the relationship between pizza and bread makers and guests? Or is it the human factor of the baker or pizzaiolo that stimulates positive emotions when serving bread and pizza?

Come visit us at Identità Milano and enjoy the 6th flavour of wheat. Join us at bakery Mamapetra where they will bake all the bread for the congress live, or come to the Petra area, in the sponsors’ piazza, where every day chefs, pastry chefs, pizzaioli and bakers will show the human factor from which their dishes are born.

Piero Gabrieli
source: http://www.identitagolose.it/news/view.php?id=74

Leggi il testo integrale nel link FONTE (qui sopra)