Filippo Fazio explains how the highest quality in food preservation is achieved
with a blast chiller that uses nitrogen to cool food: thanks to its extremely
fast chilling speed, it keeps the quality of cooked food unchanged for a long time.
Stefano Polato describes how he developed his current approach to cooking while working on Bonus Food for astronauts on various missions, and tells us how studying human reactions in space also helps us understand what the most balanced diet is for everyone.
Filippo Fazio sums up the many advantages of the Regeneration method, which allows meals to be prepared in a centralised kitchen with all the most advanced equipment that may be needed, then blast chilled and regenerated where they will be eaten using a single machine, the Regenerator.
Stefano Polato, the chef who creates and prepares dishes for space missions, explains how the restaurant and catering world can and must play a decisive role in the search for a balance between flavour and wellbeing.
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