On one side, Ciro Scamardella, executive chef of the restaurant Pipero in Rome; on the other, John Regefalk, head of culinary, education, and research at the Basque Culinary Center in San Sebastián. Linking them is their commitment to study and experimentation in service of the younger generation. Students like Natalia Villamor Sobaro, a Mexican student in the gastronomy degree program at the BCC, who undertook an internship at the Roman restaurant to finalize her thesis on fermentation. This is a prime example of international collaboration involving members of the Chefs Community for Innovation to experiment and bring shared projects to life. “Innovation is a continuous process that must necessarily be documented so that it remains replicable,” Scamardella explained at FoodExp. “This is why everything tested in the kitchen aims to make it onto the menu, just like our apple broth.” The latter is the concrete result of such experimentation: shrimp, ciauscolo stalk, and Annurca apple broth with hibiscus, obtained using the Ocoo (a Korean pot that combines low-temperature pressure cooking with infrared) which allows for the extraction of a highly concentrated broth. The process was personally presented by Natalia on the stage of the Chiostro dei Domenicani.
