After the Wine List, the Water List

The water map. Sweet and soft wines with generally fatty and succulent foods, hard wines with savory and acidic foods. These are just two of the food and wine pairings. There are an infinite number of them! It might all seem simple (or almost) regarding the pairing of a wine with a specific dish but, what if we had to pair a specific mineral water with a dish? Madness? No! Nothing more current! We asked dr. Vito Casamassima, sommelier of mineral waters and promoter of the Gnamit food project further clarifications in this regard.

an interesting idea is to combine dishes with different types of mineral water. A good starting point might be a green salad, which provides the perfect contrast between its juicy leaves and crunchy greens, as well as complementing some qualities found in waters like those of Evian or Badoit - such savory flavors may not suit everyone's palate, but they certainly make an enjoyable pairing!

Gastronomic trends are always updating: in the kitchen, in food technological processes and above all on restaurant tables. The ruthless competition from small market segments leads to research, creativity and new horizons. Woe if it were not so!

Consumer needs change quickly and the restaurant industry refines its offer by personalizing it based on the expectations of its customers.

In today's fast-paced food industry, restaurants have been forced to continually evolve to meet customer demands. Slight changes and adjustments can go a long way towards retaining loyal customers and attracting new customers through trial offers or buy one get two free offers.

At restaurants we are used to, after ordering the chef's specialities, choosing the glass of wine that will accompany our tasting, often under the waiter's advice or through the wine list. A wine can enhance not only the taste experience in a restaurant but can also improve the sensorial perceptions of a dish. In the same way, hydrosommelier Vito Casamassima explains to us, mineral water can also better characterize any gustatory experience.

The map of waters

Water is not only sparkling or still but also salty, sweet, bitter, persistent, light, fine and so on and so forth! Mineral water is a complex world of gustatory and tactile sensations capable of enhancing or not enhancing a dish. And therefore as with wine, each dish has its own mineral water! Some Italian restaurateurs of reception rooms and gourmet venues have already joined the creation of a water charter, under the advice of the mineral water sommelier Vito Casamassima. The water list is a sort of menu in which different mineral waters are proposed, a brief description and the different dishes in which each water can increase its organoleptic qualities.

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The water map project is actually anything but new. For several years, various hydrosommeliers around the world have been offering, together with the water list, a real educational path for tasting mineral water. consumers and restaurateurs are increasingly confused by marketing advertising messages which often influence not only the market but also our well-being. "The drafting of a water list in a restaurant should be as much of a priority as the food menu itself. Good tasting education becomes an essential element for recognizing not only the quality of a food but also one's own organoleptic needs." This is what Dr. Casamassima states. Specifically, a greater awareness of mineral waters would allow us to navigate this complex and vast world, allowing us to hydrate but also to drink water with taste!