EIT means eight. The origin, the ingredients. A return to the kitchen and the joys of cooking. If ingredients are protagonists, seasons are protagonists as well. It’s hard to find an ingredient whose qualities remain constant over three months. So, instead of four seasons, we have eight seasons. The ingredients. The seasons.
And the tastes. The desire to play with tastes and flavours. Sweet, salty, bitter and sour: the key tastes, according to science, identified by our taste receptors. But they are not the only ones. In the early twentieth century, a fifth taste was identified in

Asia: umami, similar to savoury but produced by monosodium glutamate. You really only understand umami in if you’ve been to Asia. Then there’s the sixth taste, which instead explodes in the mouth, the spicy. The last, the seventh, is linked to sensory perception – the greasy.
The eighth taste closes the circle: the aesthetics. The aesthetics of taste is essential. It’s in the mind. There is aesthetics of taste. The taste of a dish comes from an individual’s overall ability to assimilate information.

So we have eight. Eight tastes, eight seasons, eight ingredients.
“Playing with ingredients inevitably urges you to cook”.
Luigi Nastri