• Gusto da Me. Food quality in five dimensions.

    Transform a tasting into a structured sensory analysis. Measure, compare, archive. Directly from your smartphone, during ANFOSC events, courses, and surveys.

    OPEN GUSTO DA ME DISCOVER HOW IT WORKS

A tasting is not an opinion. It is data.

Gusto da Me is the application developed by ANFOSC to bring the scientific method into the experience of taste. It is not a review app. It is not a food social network. It is a technical tool designed for those who want to evaluate food products with objective and replicable criteria.
Born from the experience gained with Dr. Roberto Rubino’s Noble Method, Gusto da Me structures sensory evaluation along five tactile and perceptive parameters. The collected data is archived, averaged, and returned as a product profile — usable by producers, trainers, restaurateurs, and researchers.
The result? A shared language to talk about quality. Without marketing. Without ambiguity.

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Five dimensions to interpret the product

Each tasting is evaluated along five tactile and perceptive parameters, on a scale of 1 to 10. The goal is not to say “I like it”: it is to describe the physical structure of the sample.

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INTENSITY

How “present” is the product on the palate? From extreme delicacy to tactile invasion.

  • 1-3 → Almost imperceptible impact
  • 4-7 → Defined, non-aggressive presence
  • 8-10 → Tactile invasion of the mucous membranes
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DENSITY

The physical consistency of the sample: from watery flow to “chewable” thickness.

  • 1-3 → Fluid, watery
  • 4-7 → Oily or creamy
  • 8-10 → Dense, textured
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ASTRINGENCY

The movement of the tongue: from total velvet to the sensation of sandpaper.

  • 1-3 → Smooth, silky
  • 4-7 → Slight roughness
  • 8-10 → Marked puckering sensation
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DYNAMISM

Does the product change “pace” during the tasting? From monotonic to polyphonic.

  • 1-3 → Monotonic, linear
  • 4-7 → Layered
  • 8-10 → Polyphonic, changing
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PERSISTENCE

How long does the product’s impression remain after swallowing? From a few moments to over 10 seconds.

  • 1-3 → Fleeting sensation
  • 4-7 → 3-6 seconds
  • 8-10 → Over 10 seconds

💡 Evaluation instructions may vary depending on the survey. For specific events (e.g., tastings of wines, oils, themed cheeses), ANFOSC administrators can insert customized instructions that users see before voting.

HOW GUSTO DA ME WORKS

In four steps, from event selection to product profile.

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01 - Register for the event

Each ANFOSC tasting has its own active survey, with dedicated instructions. Select it from the app to start the evaluation.

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02 - Read the instructions

Administrators insert technical guides designed for the event: what to look for, how to distribute scores, what to focus on.

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03 - Vote on samples

For each product, assign a score from 1 to 10 on the five parameters. The app saves every choice in real time to the cloud.

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04 - Receive the profile

At the end of the survey, receive the aggregated product profile: averages, distributions, comparisons between samples. Available in the app and downloadable in Excel.

FROM THE NOBLE METHOD TO GUSTO DA ME

Tasting as a research tool, not as a game for palates.

Gusto da Me was born from the legacy of the Noble Method, the scientific protocol developed by Dr. Roberto Rubino to measure food quality through objective parameters: polyphenol content, aromatic profiles, nutraceutical properties.
The app transforms those principles into a tool accessible to everyone: every vote collected contributes to building a statistical profile of the product, which can be correlated — in our research — with real laboratory data (composition, microbiology, animal nutrition).
It is not tasting “by feeling”. It is distributed research.

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