Objective: to enhance the flavours of typical Sicilian products. The school’s activity must enhance the flavours of oil, wine, martorana fruits, almonds, citrons, lemons, oranges, and those typical recipes that enhance the authenticity of Sicilian gastronomy.
Perhaps it is good to remember that the number of flavours is enormous and is not limited to those four that the famous German physiologist Adolph Fick defined and that our ancestors considered the only ones possible: sweet, bitter, sour, and salty.
The discovery that these four flavours correspond to four very precise atomic-molecular structures was for many decades considered the sure proof of the uniqueness of the four flavours. Sweet depends in fact on the atomic-molecular structure to which we give the name sucrose. Bitter is linked to another structure to which we give the name quinine. Acid comes from the structure called hydrochloric acid. Salty from the one made with one atom of chlorine and one of sodium.
Today, however, we have arrived at far more detailed conclusions. The four flavours are a tiny part of the enormous variety of flavours that can be generated by putting together different quantities of atomic structures. Science has discovered that a flavour is the result of electromagnetic interactions between atomic systems made up of varying numbers of atoms. Example. Water is made with three atoms. Sugar with forty-five.
The cook creates new flavours by looking for different mixtures of atomic-molecular structures. He may not know it, but it is so: the forces at play are always the same, the electromagnetic ones. If these forces did not exist, no flavour could exist.
Mixtures of atoms interact electro-magnetically in ways that are always different because the interactions depend on the number of atoms involved. Having understood the origin of flavours leads to the conclusion that their number is enormous, not four.