Today’s food culture is rather one-dimensional. We simply spoon pre-prepared morsels into our mouths, then we chew and swallow. But, by bringing us back in contact with our food, the eating experience could be so much richer. And so Giulia Soldati proposes ‘Contatto’. This tactile approach does away with objects that create a distance between the body and what we eat, such as plates and cutlery. She invites us to use our hands instead. Honey trickles down the thumb, pasta and oil is mixed in the palm and soup is sipped from cupped fingers. By placing food directly on our skin, she extends taste to the realm of touch. From the first moment, we can feel the weight, texture and temperature of the food. We anticipate and understand what we are about to consume. Serving becomes an intimate gesture between the chef and diner: an act of giving and receiving that can inspire a new culinary choreography.