COOKING UP SCIENCE WITH CHEF BOCCHIA
Undoubltedly a particular way of cooking, a scientific approach, nudging at the borders of canonical definitions. Just enough outside of the box to not only conceptualize, but also propose a novelty that starts from the concept of the molecule, the smallest physical unit of a subject. Bocchia is considered the inventor of Italian molecular cuisine since, in 2002, he began to create new recipes and dishes by applying scientific and chemical theories during the preparation phase of dishes. Careful – don’t make the mistake of thinking about test tubes, laboratories or special alchemies: this isn’t what molecular cuisine is about.
“The basic idea is to enhance the raw material, without distorting it,” says Bocchia explaining his method, “you need to make a technical sheet for each product, indicate the chemical and physical properties, and the reactions to different types of cooking. This kitchen contains seven new techniques, from frying in sugars to the use of liquid nitrogen, which allows, for example, to transform an ingredient into ice cream at that very moment, crystallizing the molecules and debunking the concept of hot and cold.”maniacal attention to product choice, the quality control of the ingredients, and raw-material superiority are the cornerstone of the chef’s culinary philosophy: In fact, Bocchia has built a new way of working foods and presenting dishes based on the quality and integrity of the product. Going deeper into aspects of food that, until now, have been treated almost with indifference is what shapes Bocchia’s work: his idealic starting point in the kitchen also includes this. “Customers love to discover the essence of the product - says the Chef - the difference is imperceptible, but fundamental”. The chef succintly explains the essence of his profession in a mantra-like way. Bocchia began to cultivate this new type of cuisine over 15 years ago and began rolling it out in 2002, with his first Italian “molecular” menu.
A revolution, a particular and unprecedented form based on the observance of four fundamental principles: new elements must continue, not destroy, the Italian gastronomic tradition; new techniques and new dishes must enhance natural ingredients and quality raw materials; nutritional values and the well-being of those who eat need to be catered to, not only to the aesthetic and
Cooking through art and science, using quality natural ingredients with known chemical and physical properties. This is the winning recipe of Ettore Bocchia, the inventor of Italian molecular cuisine. “Take a pot of water, put it on the stove, add a portion of spaghetti while in another pan we prepare the sauce: this is already molecular cuisine, it is simply a new language in the kitchen”