Enjoy a sandwich in 3 steps 

According to Brillat Savarin, the tasting of a food and therefore also of a sandwich would be composed of the combination of three moments:

* the direct sensation, arising from the perception of the scent of the ingredients and the consequent first bite of the sandwich, with the activation of all the receptors responsible for the recognition of chemical, olfactory and palatal stimuli;

* the complete sensation, obtained by chewing and oxygenating the food in the mouth, to allow you to grasp the set of aromatic nuances and textures;

* the reflective sensation, based on the final judgment obtained with swallowing, influenced by personal gastronomic knowledge with the analysis of the harmony existing between the various ingredients.