ITALIAN CHEFS using molecular gastronomy - liquid nitrogen??

Discussion in 'Food & Cooking' started by caprice, Dec 4, 2010.

  1. caprice

    caprice

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    Home Chef
    p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: Times; }div.Section1 { page: Section1; } I'm trying to do some research.   I know there's been a backlash of Italian chefs using liquid nitrogen.   I need to know of any top/famous/celebrity ITALIAN chefs who are fans of and make great "technical" food using liquid nitrogen/molecular gastronomy.   They need to be born/bred Italian, but can be working anywhere in the world. Thanks for any help!!
     
  2. gonefishin

    gonefishin

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      Hi,

       Massimo Bottura comes to mind.  As does Ferran Adria to represent Spain.

      Massimo Bottura

      Ostria Franscescana

       I can't wait to read where you may be going with this.  Please update with any finding :)

        dan