Bottled mineral waters are not all the same: they can have more or less taste, more or less identity; just like wine. And just as in the world of Bacchus a conscious choice of the right bottle for their own needs or for the best match to the table can be made on the advice of an expert, the ‘idrosommelier.

To emphasize the importance of knowing better the water table and the need for a professional to work alongside consumers and operators of bars, restaurants, hotels and so on, is the Adam, the Mineral Water Tasters Association who has just published with Agra editions, a three-volume handbook on ‘”blue gold”, which sets out ten rules of good service in restaurants.

acqua minerale Al Bacio

“A good match with mineral water – say the tasters to chefs and restaurateurs – can grow even a simple dish. It is important to learn to use mineral water. For example, on steam fish or on a fish appetizer is ok a combination with a water very low in residue; a flat water that is, what everyone calls mistakenly natural. While egg tagliatelle with sauce blend well with most mineralized water, perhaps with a small bubble medium or small.”

Lauretana

Taste and identity depend mainly on the mineralization but the taste of the water can also be changed from the percentage of carbon dioxide. And, describing the Italian aquifers and geo-environmental systems, the Adam outlines a geography of the taste of the made in Italy waters capable of ranging from “almost sweet” of Friuli and Umbria, the harsh of Lombardy, Tuscany, Lazio, Calabria and Sicily, to the “very hard” of Emilia Romagna and Marche.

Source: www.cronachedigusto.it/