{"id":6070,"date":"2026-01-08T09:34:05","date_gmt":"2026-01-08T09:34:05","guid":{"rendered":"https:\/\/foodexp.cambia-marketing.it\/?p=6070"},"modified":"2026-01-08T09:35:38","modified_gmt":"2026-01-08T09:35:38","slug":"luniversita-arriva-nelle-cucine-stellate-ciro-scamardella-e-john-regefalk","status":"publish","type":"post","link":"https:\/\/foodexp.it\/en\/luniversita-arriva-nelle-cucine-stellate-ciro-scamardella-e-john-regefalk\/","title":{"rendered":"University enters Michelin-starred kitchens: Ciro Scamardella and John Regefalk"},"content":{"rendered":"<p class=\"translation-block\">On one side, <strong>Ciro Scamardella<\/strong>, executive chef of the restaurant <em>Pipero<\/em> in Rome; on the other, <strong>John Regefalk<\/strong>, head of culinary, education, and research at the <em>Basque Culinary Center<\/em> in San Sebasti\u00e1n. Linking them is their commitment to study and experimentation in service of the younger generation. \n\n\nStudents like <strong>Natalia Villamor Sobaro<\/strong>, 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 <em>Chefs Community for Innovation<\/em> to experiment and bring shared projects to life.\n\n\n<em>\u201cInnovation is a continuous process that must necessarily be documented so that it remains replicable,\u201d <strong>Scamardella<\/strong> explained at FoodExp. \u201cThis is why everything tested in the kitchen aims to make it onto the menu, just like our apple broth.\u201d<\/em> 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 <strong>Natalia<\/strong> on the stage of the Chiostro dei Domenicani.<\/p>","protected":false},"excerpt":{"rendered":"<p>Da una parte Ciro Scamardella, executive chef del ristorante Pipero a Roma; dall\u2019altra John Regefalk, responsabile di ristorazione, didattica e ricerca per il Basque Culinary Center di San Sebasti\u00e1n. Ad accomunarli, lo studio e la sperimentazione al servizio dei pi\u00f9 giovani. Ragazzi come Natalia Villamor Sobaro, studentessa messicana del corso di laurea in gastronomia del [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6071,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-6070","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-formazione"],"_links":{"self":[{"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/posts\/6070","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/comments?post=6070"}],"version-history":[{"count":2,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/posts\/6070\/revisions"}],"predecessor-version":[{"id":6073,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/posts\/6070\/revisions\/6073"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/media\/6071"}],"wp:attachment":[{"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/media?parent=6070"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/categories?post=6070"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/tags?post=6070"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}