The strong savoury flavour that makes everything from spag bol to Marmite so hard to resist may serve a vital evolutionary purpose. We could even use it to fight malnutrition. Pass the parmesan
As foodies working in a company called Umami, you can imagine how much we love this recent article from the Guardian!
What are your favourite Umami foods and recipes? My particular favourite is probably a lovely spag bol – tomatoes, mushrooms, lots of tangy parmesan (and a few cheeky ‘dashes’ of wine). An easy, hearty, yummy treat.
By Victoria, Italian in a former life.