Our Story
Round table “Science and cooking. Does molecular cuisine exist?”, Madrid Fusión 2009
2002
Davide Cassi and Ettore Bocchia write a manifesto together. Cassi is a physicist, Bocchia is a chef. The text is titled La cucina molecolare italiana and contains the first written use of that term.
2003 – 2010
From the Laboratory of Gastronomic Physics come the techniques that reshape Italian avant-garde cuisine: ice cream made with liquid nitrogen, dry pre-cooking of legume flours (now the basis of industrial legume pasta) and soft wheat. Carlo Cracco learns to use liquid nitrogen. Fulvio Pierangelini perfects chickpea ravioli filled with prawns.
2013
The Académie Internationale de la Gastronomie awards Cassi the Grand Prix de la Science de l’Alimentation. The Premio Caterina de’ Medici and Premio Tarlati follow.
Future Cooking Lab
The spin-off gives institutional continuity to the journey: product development, consulting, training. Research has produced two international patents — preservation of cooked food (EP3030095, 2013) and ultrasound thawing (WO2021/124137, 2019). Collaboration with Torrefazione Giamaica of Verona produces concentrated coffee essences as non-sweet condiments and the dish fusilli cacio, pepe e caffè.
Today
The work is increasingly focused on plant-based products. The FCL brand appears on the Rebecchi spherification kit, available throughout Italy: a technique born in avant-garde research, now in the hands of anyone who wants to cook with curiosity.
Davide Cassi and Fulvio Pierangelini
Davide Cassi and Massimiliano Alajmo