Between taste and well-being: cryogenic abatement
Filippo Fazio erklärt, wie die höchste Qualität bei der Konservierung von Lebensmitteln mit dem Stickstoff-Schockfroster erreicht wird, der dank seines extremen Temperaturabfalls die Qualität der gekochten Lebensmittel für lange Zeit bewahrt.
Between taste and well-being: from space to earth
Stefano Polato tells us how he developed his current approach to cooking by dealing with Bonus Food for astronauts of various missions and how the study of human reactions in space also serves to understand what is the most balanced diet for everyone.
Between taste and well-being: food regeneration
Filippo Fazio summarizes the many advantages of the Regeneration method, which allows you to prepare meals in a centralized kitchen and with all the most advanced equipment needed, and then blast-chilled and regenerate them in the place where they will be consumed with the help of a single machine, the Regenerator.
Between taste and well-being: nutrition today
Stefano Polato, the chef who creates and prepares dishes for space missions, explains how the catering world can and must play a decisive role in the search for a balance between taste and well-being.
