Science applied to gastronomy.
From the Gastronomic Physics Laboratory, University of Parma.
Research
Product development, process optimisation, new cooking and preservation techniques. Two international patents, decades of collaboration with the food industry.
Fine dining
Cracco, Pierangelini, Alajmo, Gipponi. The techniques born at the Gastronomic Physics Laboratory have entered the kitchens of Italy’s finest restaurants.
Outreach
Books, events, public formats. From Expo 2015 (15,000 people in an afternoon) to the spherification kit in Italian supermarkets.
Molecular cooking
Techniques developed at the Gastronomic Physics Laboratory
Rebecchi Spherification Kit
Albert and Ferran Adrià invented spherification in 2003. Twenty years later, the kit developed with Future Cooking Lab is available to everyone in Italian supermarkets.
Albert Adrià
Ferran Adrià