Water

Water is the most widely used ingredient in the kitchen and one of the most important. Although it is colorless, odorless, and tasteless, it plays a fundamental role in food preparation, influencing flavor, texture, cooking times, and the preservation of products. It makes up around 60% of the human body and is essential for all forms of life.

Main types of water

Based on mineral salt content (total dissolved solids), water is divided into:

• Low-mineral water – total dissolved solids below 50 mg/L. A very light water, suitable for certain diets and for infant nutrition.
• Oligomineral water – between 50 and 500 mg/L. This is the most common type of water and is suitable for daily consumption and most culinary uses.
• Medium-mineral water – between 500 and 1,500 mg/L. It contains higher levels of calcium, magnesium, and other minerals.
• High-mineral water – above 1,500 mg/L. It has specific characteristics and is often consumed for particular nutritional needs.

According to carbon dioxide content, water is divided into:

• Still water – without added carbon dioxide.
• Naturally sparkling water – naturally contains carbon dioxide.
• Carbonated water – carbon dioxide is added during the bottling process.

The most valuable waters

The highest-quality waters are considered to be those that come from protected mountain springs. They are naturally filtered through different layers of rock over decades, and sometimes centuries. During this process, the water becomes naturally enriched with minerals while maintaining excellent microbiological purity.

Among the most appreciated are waters from the Alps, the Apennines, and other European mountain regions. Water obtained from melting glaciers is also extremely pure in its natural state, as it originates from snow accumulated thousands of years ago. Before reaching consumers as drinking water, however, it undergoes the necessary checks and treatments.

Uses of water in cooking

Water is involved in almost every culinary process. It is used for:

• cooking pasta, rice, grains, and legumes;
• boiling meat, fish, and vegetables;
• preparing broths, soups, and cream soups;
• making bread, pizza, focaccia, and pastry dough;
• soaking dried mushrooms, legumes, and dried fruit;
• steaming food;
• preparing tea, coffee, and herbal infusions;
• producing ice and various beverages.

Water quality affects the final result of a dish. Hard water, rich in calcium and magnesium, can alter dough structure and increase the cooking time of legumes, while softer water is often preferred for making bread, pizza, tea, and coffee.

Interesting facts about water

• Around 97% of the Earth’s water is salty, while only 3% is fresh water. Of this freshwater, less than 1% is easily accessible for human use.
• More than 68% of the planet’s freshwater reserves are stored in glaciers and polar ice caps.
• Some mineral waters bottled today began their underground journey more than 50 years ago, while in some sources this process can take hundreds of years.
• Water hardness affects the preparation of bread and baked goods. Many professional bakers prefer water with a balanced mineral content to achieve better fermentation and more stable dough.
• For cooking pasta, it is recommended to use around 1 liter of water for every 100 grams of pasta, in order to maintain a high temperature and ensure even cooking.
• Water is the only substance in nature that normally exists in all three physical states: solid (ice), liquid, and gas (vapor).