Nicola Perullo is an Italian philosopher and academic. A Professor of Aesthetics at the Università di Scienze Gastronomiche di Pollenzo, he's the author of many volumes on the aesthetics of perception, ecologic aesthetics, philosophy of food and aesthetics of taste, a field in which he's one of the most famous and important researchers worldwide. He directs “Sapio. Cibo, conoscenza filosofia” a branch of Ets Edizioni and “Emergenze dell’estetica” for Aesthetica Edizioni.
He's been visiting professor in many international universities. He's the author of some twenty books (some of which translated abroad) and of over one hundred essays and scientific papers. Among his latest works: Taste as Experience, Columbia University Press, New York, (2016), Estetica ecologica. Percepire saggio, vivere corrispondente, Mimesis, Milano (2020), Epistenologia. Il vino come filosofia (2021) (the American edition is Epistenology. Wine as Experience, Columbia University Press, 2020), L’altro gusto. Per un’estetica dell’esperienza gustativa, Ets, Pisa (2021).
This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website www.identitagolose.com and the online Guida Identità Golose, on top of curating many other events in Italy and abroad
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Il Luogo di Aimo e Nadia in five faces (minus the ones in the dining room, Alberto Piras and Nicola Dell'Agnolo): standing, Fabio Pisani, Stefania Moroni and Alessandro Negrini; sitting, Aimo Moroni and his wife Nadia. In the second part of this interview, Aimo and Stefania tell us their relationship with taste
The table set outside restaurant Dolada in Plois d'Alpago (Belluno). This is one of the destinations chosen by our food lovers in today’s survey on where to dine on Easter Day and Easter Monday (Photo Dolada/facebook)
Chef Davide Palluda. He will soon celebrate his (first) twenty years at All'Enoteca in Canale, inside the Enoteca Regionale del Roero