Handing it to Napoli

“Eating typical Neapolitan food with your hands”,
says Antonio Tubelli, “is, above all, the most sincere way to taste it.”

Touching food connects us to our primary needs of survival and eating with the help of our hands is a way to capture the soul of food. In fact, the sense of taste is only the final part of the food experience: before tasting food with the mouth – the organ dedicated to taste – we can appreciate the aromas and the colors of it, but we often forget that touching food can give us some information that is missing in the former sensory chain. The nerve endings of the fingers can perceive the temperature and consistency of food and send this data to the brain as a preamble of what is coming.
After the first bite, the brain, in return, invites the stomach to prepare a gastric environment suitable for the physical characteristics of the food. 

Through hands, the sensorial relationship with food is completed and stimulates us to be present and concentrated and to perceive the cultural, historical, geographical and anthropological attitudes that are inherent and entrenched in the country in which that food is produced and where it finds its pure identity, in a greater way.

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About the author

Micaela Piccoli

She graduated from the Master of Creativity, Ecology and Education at the University of Gastronomic Sciences. Passionate about food since she was little, she grew up learning to love cooking from her mom and grandma. This passion matches perfectly with her other hobbies of photography and exploring the world of food. Micaela also believes in food as the best way to make a charge to our health and wellbeing.