Hearing, Sight and Taste, art, literature and cuisine.
The story of these thoughts begins like this: the sense of taste, finally the tendency is to elevate it to the same level as the sense of hearing and sight.
And therefore if until the beginning of the 20th century taste was considered the poor sense compared to the senses that made us enjoy musical, literary, pictorial or sculptural art.
As a result, it happens that in the last 50 years the trend has changed radically and finally it is no longer a taboo to talk about enjoyment, pleasure and experience when it comes to the food table and the act of eating.
And here we are then that the mere and essential need is associated with enjoyment and pleasure.
Finally, the taste and pleasure of the table and of eating have overcome those nineteenth-century prejudices about the inferiority of the sense of taste.
In this case we are inspired by one of the greatest exponents, it is Giulio D’Anna , in a temporary exhibition curated by Leogalleries, one of the most important aeropainters of Sicilian Futurism.
Let’s travel back in time and go back to the 30s.
The artist Giulio D’anna, who translates a vision, a way of being and doing, meets and gets to know Filippo Tommasi Marinetti during his solo exhibition at the Galleria Vittorio Emanuele III.
The meeting, this exhibition was visited by Filippo Tommaso Marinetti and he was fascinated to the point that he invited the artist to take part in the main national Futurist exhibitions.
Why is Giulio D’Anna a futurist on display at Il Moro Ristorante?
This time the Sicilian spirit has conditioned us less, while the meeting with Filippo Tommaso Marinetti a lot and it is precisely from the Manifesto of Futurist cuisine that our IButticè chefs draw some ideas that are more contemporary than ever:
1) The absolute originality of the food;
2) The use of the art of perfumes to encourage tasting. Each dish must be preceded by a perfume that will be erased from the table by means of fans;
3) The abolition of eloquence and politics at the table;
4) The rapid presentation between food and dish, under the nostrils and eyes of the guests, of some dishes that they will eat and others that they will not eat, to encourage curiosity, surprise and imagination;
5) The creation of simultaneous and iridescent bites that contain ten, twenty flavors to be enjoyed in a few moments. These morsels will have in Futurist cuisine the immensifying analogical function that images have in literature. A given bite can sum up an entire area of life, the unfolding of a love passion or an entire journey …….
Salvatore and Vincenzo Butticè
