Busiate al tonno: discorso gastronomico e forme della serialità

Nowadays, pasta comes to the table already mixed with its sauce. In the past, pasta was served white with a little sauce on top, and it was up to the individual diner to mix it up to taste before eating. Today, in the culinary world, there is often a return to the latter type of dish composition. Why is this? Does it affect the taste of the dish? Does it favour the chef's creation? Does it dictate a precise way of tasting? Apparently not. The answer is different: it seems to be just a game of camouflage. Whether consciously or unconsciously on the part of the cook, but obvious to the eyes of, shall we say, an elderly diner. A game that is very useful for the semiologist, who is always at work to reflect on the links between food and repetition, the gastronomic past and forms of seriality.