{"id":1429,"date":"2026-05-15T15:59:58","date_gmt":"2026-05-15T13:59:58","guid":{"rendered":"https:\/\/www.futurecookinglab.it\/?page_id=1429"},"modified":"2026-05-19T00:56:22","modified_gmt":"2026-05-18T22:56:22","slug":"our-story","status":"publish","type":"page","link":"https:\/\/www.futurecookinglab.it\/?page_id=1429&lang=en","title":{"rendered":"Our Story"},"content":{"rendered":"\n
<\/span>Da sinistra: Andoni Luis Aduriz, Jos\u00e9 Carlos Capel, Harold McGee, Heston Blumenthal, Davide Cassi, Ferran Adri\u00e0 \u2014 Tavola rotonda \"Science and cooking. Does molecular cuisine exist?\", Madrid Fusi\u00f3n 2009
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Our Story<\/h1>\n\n

Round table “Science and cooking. Does molecular cuisine exist?”, Madrid Fusión 2009<\/p>\n<\/div><\/div>\n\n

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2002<\/h3>\n

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<\/em> and contains the first written use of that term.<\/p>\n<\/div><\/div>\n\n

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2003 \u2013 2010<\/h3>\n

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.<\/p>\n<\/div><\/div>\n\n

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2013<\/h3>\n

The Acad\u00e9mie Internationale de la Gastronomie awards Cassi the Grand Prix de la Science de l’Alimentation<\/strong>. The Premio Caterina de’ Medici and Premio Tarlati follow.<\/p>\n<\/div><\/div>\n\n

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Future Cooking Lab<\/h3>\n

The spin-off gives institutional continuity to the journey: product development, consulting, training. Research has produced two international patents \u2014 preservation of cooked food (EP3030095, 2013)<\/strong> and ultrasound thawing (WO2021\/124137, 2019)<\/strong>. Collaboration with Torrefazione Giamaica of Verona produces concentrated coffee essences as non-sweet condiments and the dish fusilli cacio, pepe e caff\u00e8<\/em>.<\/p>\n<\/div><\/div>\n\n

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Today<\/h3>\n

The work is increasingly focused on plant-based products. The FCL brand appears on the Rebecchi spherification kit<\/a><\/strong>, available throughout Italy: a technique born in avant-garde research, now in the hands of anyone who wants to cook with curiosity.<\/p>\n<\/div><\/div>\n\n<\/div>\n\n\n

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\"Davide<\/figure>\n

Davide Cassi and Fulvio Pierangelini<\/p>\n

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\"Davide<\/figure>\n

Davide Cassi and Massimiliano Alajmo<\/p>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

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 \u2013 2010 From the Laboratory of Gastronomic Physics come the techniques that reshape Italian avant-garde cuisine: ice cream made […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ocean_front_end_style_editor":"no","ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","footnotes":""},"class_list":["post-1429","page","type-page","status-publish","hentry","entry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1429","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1429"}],"version-history":[{"count":2,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1429\/revisions"}],"predecessor-version":[{"id":1537,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1429\/revisions\/1537"}],"wp:attachment":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1429"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}