Summer
Summer requires a dual approach: mastery of direct high-temperature cooking and the subtlety of cold extraction. It is the undisputed reign of Kamado-style barbecues and rapid pyrolysis, requiring rigorous management of embers. Conversely, it is also the season of rapid osmotic marinades and ceviches.
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.
Blender Cryo-Emulsion Raspberry Ice Cream
A disruptive modernist technique to bypass the ice cream maker. By combining the action of a hydrocolloid to trap free water and the extreme shearing force of a blender on a deep-frozen base, we mechanically recreate the texture of a pacotized ice cream, ultra-silky and creamy.