{"id":1434,"date":"2026-05-15T16:00:02","date_gmt":"2026-05-15T14:00:02","guid":{"rendered":"https:\/\/www.futurecookinglab.it\/?page_id=1434"},"modified":"2026-05-19T01:00:30","modified_gmt":"2026-05-18T23:00:30","slug":"publications","status":"publish","type":"page","link":"https:\/\/www.futurecookinglab.it\/?page_id=1434&lang=en","title":{"rendered":"Publications"},"content":{"rendered":"\n

The books of Future Cooking Lab document twenty years of applied research: techniques, discoveries, languages born from the encounter between physics and cuisine.<\/p>\n\n\n

<\/div>\n\n\n
\"Il<\/figure>
\n

Il gelato estemporaneo e altre invenzioni della cucina molecolare italiana<\/a><\/h3>\n

Davide Cassi, Ettore Bocchia \u2014 Sperling & Kupfer, 2005<\/p>\n

The manifesto of Italian molecular cuisine. With a preface by Davide Paolini, it describes the techniques developed at the Laboratory of Gastronomic Physics and the scientific roots of each. The Spanish edition \u2014 La ciencia en los fogones<\/em> (Ediciones Trea, 2005) \u2014 is the first book in the world on molecular cuisine and is exhibited in the permanent collection of Ferran Adri\u00e0’s Fundaci\u00f3 elBulliFoundation.<\/p>\n<\/div><\/div>\n\n

\n\n\n
\"Cuocere<\/figure>
\n

Cuocere. Istruzioni per l’uso<\/h3>\n

Luciano Tona, Luca Govoni, Consuelo Vecchio, Novella Bagna, Davide Cassi \u2014 Academia Universa Press \/ Edizioni Plan, 2017<\/p>\n

Cooking as a physical and chemical process: temperatures, times, structures. A manual for those who want to understand what really happens on the fire \u2014 from protein denaturation to starch gelatinisation, from the Maillard reaction to the effect of free water.<\/p>\n<\/div><\/div>\n\n

\n\n\n
\"Conservazione<\/figure>
\n

Conservazione a temperatura di servizio<\/a><\/h3>\n

Davide Cassi, Massimo Spigaroli \u2014 Bibliotheca Culinaria, 2017 \u2014 also in English edition: Service Temperature Preservation<\/em><\/p>\n

A technology to keep cooked food at serving temperature for days, without refrigeration, preserving organoleptic quality and safety. The technique underpins patent EP3030095 and changes flow management in professional kitchens.<\/p>\n<\/div><\/div>\n\n

\n\n\n
\"Pasta<\/figure>
\n

Pasta cruda pasta cotta. Alla ricerca della struttura perfetta<\/a><\/h3>\n

Davide Cassi \u2014 Maretti, 2025 \u2014 with contributions by Fulvio Pierangelini, Andrea Grignaffini, Alberto Gipponi<\/p>\n

Pasta as a physical system: starches, gluten, passive cooking, dry pre-cooking of legume and wheat flours. The book documents research that has already changed industrial legume pasta production in Italy.<\/p>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

The books of Future Cooking Lab document twenty years of applied research: techniques, discoveries, languages born from the encounter between physics and cuisine. Il gelato estemporaneo e altre invenzioni della cucina molecolare italiana Davide Cassi, Ettore Bocchia \u2014 Sperling & Kupfer, 2005 The manifesto of Italian molecular cuisine. With a preface by Davide Paolini, it […]<\/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-1434","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\/1434","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=1434"}],"version-history":[{"count":2,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1434\/revisions"}],"predecessor-version":[{"id":1541,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1434\/revisions\/1541"}],"wp:attachment":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1434"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}