A chat with The Gustologist – Sandro Poli

We had a chat with Sandro Poli, aka (culinary) The Gustologist, author of some of the photos you can find in the "Styles" section of our website and numerous recipes on social media.

A lover of fresh pasta, good food, and the imaginative creation of dishes that are not only beautiful to look at but, above all, delicious to taste, The Gustologist reveals some secrets and tells us about his passion for cooking. Let's get to know him!

The Gustologist is a "pasta lover": what is your absolute favorite dish?

And why choose just one? We are all born "pasta lovers"; pasta has been with us since childhood. But if I had to choose, tagliatelle with ragù would be my dose of happiness.

Where does your passion come from?

It started at university. I was at a crossroads: either I continued to eat spaghetti with tuna or I learned to cook.

Are your recipes historical, ancient, handed down from generation to generation, or do you prefer to innovate and be daring?

Tradition and history are definitely the basis of my recipes, but I prefer to be daring and experiment. Then there are always exceptions, sacred monsters like carbonara, which don't allow for experimentation...

Your photographs express passion, attention, and care: where do you find inspiration for your shots?

From paintings, as well as fashion, landscapes, and great food photographers. My eye becomes attentive when I am in front of a work of art. Whether it's a painting, a fashion show, a landscape, or a photo, I try to capture as many details as possible, which my brain then processes.

How do you compose the set for your shots? Reveal some useful secrets for good food photography technique!

I don't have a specific technique and I don't follow any patterns. I already imagine how the shot should turn out. I already have it clear in my mind. My food photography teacher says it's a quality, but for me it comes naturally. If I don't already have the photo in my mind, it's difficult for me to take it.

Your dishes are beautifully presented. How important do you think attractive plating is to the taste experience?

Very important. After all, they say that "you eat with your eyes first." Seeing a beautifully plated dish puts us in a good mood and predisposes us to a positive evaluation of the dish as a whole.

You often use our lines in your recipes. How do they fit in with your style and which collection do you feel most in tune with?

I particularly appreciate the elegance of the Weissestal lines. My favorite is undoubtedly the Country Chic line, because it reminds me of the sea, which I love madly, and above all for the refinement with which it dresses summer tables.