{"id":1565,"date":"2026-05-18T20:01:41","date_gmt":"2026-05-18T18:01:41","guid":{"rendered":"https:\/\/www.futurecookinglab.it\/?page_id=1565"},"modified":"2026-05-19T01:02:40","modified_gmt":"2026-05-18T23:02:40","slug":"home","status":"publish","type":"page","link":"https:\/\/www.futurecookinglab.it\/?page_id=1565&lang=en","title":{"rendered":"Home"},"content":{"rendered":"\n
<\/span>\"Preparation
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\"Future<\/figure>\n\n\n
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Science applied to gastronomy.
From the Gastronomic Physics Laboratory, University of Parma.<\/p>\n\n\n

<\/div>\n\n\n
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About us<\/a><\/div>\n\n\n
Services<\/a><\/div>\n\n<\/div>\n\n<\/div><\/div>\n\n\n\n
<\/div>\n\n\n\n
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Research<\/h3>\n\n\n

Product development, process optimisation, new cooking and preservation techniques. Two international patents, decades of collaboration with the food industry.<\/p>\n\n<\/div>\n\n\n\n

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Fine dining<\/h3>\n\n\n

Cracco, Pierangelini, Alajmo, Gipponi. The techniques born at the Gastronomic Physics Laboratory have entered the kitchens of Italy’s finest restaurants.<\/p>\n\n<\/div>\n\n\n\n

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Outreach<\/h3>\n\n\n

Books, events, public formats. From Expo 2015 (15,000 people in an afternoon) to the spherification kit in Italian supermarkets.<\/p>\n\n<\/div>\n\n\n<\/div>\n\n\n\n

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Molecular cooking<\/h2>\n\n\n\n

Techniques developed at the Gastronomic Physics Laboratory<\/p>\n\n\n\n

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\"Liquid<\/a><\/figure>\n\n\n

Liquid nitrogen<\/a><\/p>\n\n<\/div>\n\n\n\n

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\"Spherification\"<\/a><\/figure>\n\n\n

Spherification<\/a><\/p>\n\n<\/div>\n\n\n\n

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\"Glucose<\/a><\/figure>\n\n\n

Glucose frying<\/a><\/p>\n\n<\/div>\n\n\n\n

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\"Egg<\/a><\/figure>\n\n\n

Egg curd<\/a><\/p>\n\n<\/div>\n\n\n\n

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\"Airs\"<\/a><\/figure>\n\n\n

Airs<\/a><\/p>\n\n<\/div>\n\n\n<\/div>\n\n\n\n

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Rebecchi Spherification Kit<\/h3>\n\n\n

Albert and Ferran Adri\u00e0 invented spherification in 2003. Twenty years later, the kit developed with Future Cooking Lab is available to everyone in Italian supermarkets.<\/p>\n\n\n

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Discover the kit<\/a><\/div>\n\n<\/div>\n\n<\/div>\n\n\n\n
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\"Albert<\/figure>\n\n\n

Albert Adri\u00e0<\/p>\n\n<\/div>\n\n\n\n

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\"Ferran<\/figure>\n\n\n

Ferran Adri\u00e0<\/p>\n\n<\/div>\n\n\n<\/div>\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

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) […]<\/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-1565","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\/1565","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=1565"}],"version-history":[{"count":1,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1565\/revisions"}],"predecessor-version":[{"id":1567,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1565\/revisions\/1567"}],"wp:attachment":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1565"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}