sapore

Sapore is the Italian term for taste or flavor. In everyday use it denotes the sensory impression produced by food and drink, and more broadly the character or essence of something, such as the sapore of a wine or the sapore of a conversation.

Etymology and usage: The word derives from Latin sapor, -oris, meaning taste or flavor. It is related to other Romance-language terms such as sapore in Italian, sabor in Spanish, and sapore in some historical forms, all tracing to the same root that denotes gustatory sensation.

In gastronomy: Sapore refers to the overall experience of flavor, which combines gustatory stimuli with aroma, texture, and temperature. Modern taste science recognizes five basic tastes—dolce (sweet), salato (salty), acido (sour), amaro (bitter), and umami (savory)—all of which contribute to sapore. The perception of sapore can be influenced by olfactory input, food preparation, freshness, and even psychological context.

Cultural and literary use: Beyond the scientific sense, sapore is used to describe the distinctive character of cuisines, regional products, or dishes. It is also employed metaphorically to convey the essence or mood of a situation—“il sapore della vita” (the flavor of life) or “sapore di casa” (taste of home).

See also: Taste, Flavor, Umami.