The culinary arts of Italy can give your palate a real workout. From Sicily's Middle Eastern-tinged specialties to the tomato-rich abundance of the sunny south, the quiet sophistication of the north and the robust alpine specialties of the icy fringe, it’s a lot to take in. Wine, beer and spirits there are equally kaleidoscopic.
Sure, it’s easy enough to be in the moment and just dig into whatever’s in front of you, but Italy's flavors can be appreciated a little more deeply with a better understanding of how our bodies and brains turn food and drink into experiences and even information. Based on six years of digging into the latest science around tasting, I offer here a few of the insights that have helped me better decode and appreciate the Italian food and wines I enjoy so much.
