Between taste and well-being: cryogenic abatement

Filippo Fazio explains how the highest quality in food preservation is obtained with the nitrogen blast chiller to blast-chill the food, which thanks to its extreme rate of temperature drop, maintains the quality of cooked food for a long time.

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.