{"id":1437,"date":"2026-05-15T16:01:20","date_gmt":"2026-05-15T14:01:20","guid":{"rendered":"https:\/\/www.futurecookinglab.it\/?page_id=1437"},"modified":"2026-05-19T00:24:29","modified_gmt":"2026-05-18T22:24:29","slug":"nuestra-historia","status":"publish","type":"page","link":"https:\/\/www.futurecookinglab.it\/?page_id=1437&lang=es","title":{"rendered":"Nuestra historia"},"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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Nuestra historia<\/h1>\n\n

Mesa redonda “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 y Ettore Bocchia escriben juntos un manifiesto. Cassi es f\u00edsico, Bocchia es chef. El texto se titula La cucina molecolare italiana<\/em> y contiene el primer uso escrito de ese t\u00e9rmino.<\/p>\n<\/div><\/div>\n\n

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2003 \u2013 2010<\/h3>\n

Del Laboratorio de F\u00edsica Gastron\u00f3mica surgen las t\u00e9cnicas que reconfiguran la cocina de vanguardia italiana: el helado preparado con nitr\u00f3geno l\u00edquido, la pre-cocci\u00f3n en seco de harinas de legumbres (hoy base de la pasta de legumbres industrial) y de trigo blando. Carlo Cracco aprende a usar el nitr\u00f3geno l\u00edquido. Fulvio Pierangelini perfecciona los ravioli de garbanzos rellenos de gambas.<\/p>\n<\/div><\/div>\n\n

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2013<\/h3>\n

La Acad\u00e9mie Internationale de la Gastronomie otorga a Cassi el Grand Prix de la Science de l’Alimentation<\/strong>. Le siguen el Premio Caterina de’ Medici y el Premio Tarlati.<\/p>\n<\/div><\/div>\n\n

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Future Cooking Lab<\/h3>\n

El spin-off da continuidad institucional al recorrido: desarrollo de producto, consultor\u00eda, formaci\u00f3n. La investigaci\u00f3n ha producido dos patentes internacionales \u2014 conservaci\u00f3n del cocinado (EP3030095, 2013)<\/strong> y descongelaci\u00f3n por ultrasonidos (WO2021\/124137, 2019)<\/strong>. La colaboraci\u00f3n con Torrefazione Giamaica de Verona produce esencias concentradas de caf\u00e9 como condimentos no dulces y el plato fusilli cacio, pepe e caff\u00e8<\/em>.<\/p>\n<\/div><\/div>\n\n

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Hoy<\/h3>\n

El trabajo est\u00e1 orientado cada vez m\u00e1s hacia los productos vegetales. La marca FCL aparece en el kit de esferificaci\u00f3n Rebecchi<\/a><\/strong>, disponible en toda Italia: una t\u00e9cnica nacida en la investigaci\u00f3n de vanguardia, ahora en manos de cualquiera que quiera cocinar con curiosidad.<\/p>\n<\/div><\/div>\n\n<\/div>\n\n\n

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\"Davide<\/figure>\n

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

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

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

2002 Davide Cassi y Ettore Bocchia escriben juntos un manifiesto. Cassi es f\u00edsico, Bocchia es chef. El texto se titula La cucina molecolare italiana y contiene el primer uso escrito de ese t\u00e9rmino. 2003 \u2013 2010 Del Laboratorio de F\u00edsica Gastron\u00f3mica surgen las t\u00e9cnicas que reconfiguran la cocina de vanguardia italiana: el helado preparado con […]<\/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-1437","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\/1437","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=1437"}],"version-history":[{"count":2,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1437\/revisions"}],"predecessor-version":[{"id":1538,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1437\/revisions\/1538"}],"wp:attachment":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1437"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}