Genovese Basil
Fragility incarnate, large Italian basil is bursting with linalool and eugenol (with notes of clove). Its leaf is hydrophilic and extremely reactive to heat and oxygen. Cooked, it turns black and loses all its volatile esters in seconds. To lock in its aromatic profile (notably in Pesto), the use of a mortar or an ice-chilled blender is imperative, creating a cold protective emulsion with olive oil that seals in the chlorophyll and perfumes.
Vacuum-Compressed Strawberry Tart
A contemporary reinterpretation of the classic strawberry tart. Using the vacuum compression technique, the air within the fruit's cells is expelled and replaced by the essential oils of basil and lime, offering a meaty, translucent texture and an aromatic explosion without any heat alteration.
Paccheri 'Da Vittorio': Sicilian Tomato Emulsion and 30-Month Parmesan
A modernist reinterpretation of the legendary Cerea brothers' dish. The technique relies on pressure-assisted tomato extraction to concentrate lycopene and an extreme 'mantecatura' emulsion for unparalleled creaminess.