Young Chef Lorenzo Cogo and musician Roy Paci joined forces at Identità Golose 2013 for an extraordinary event called Gastrofonia at the stand of S.Pellegrino and Acqua Panna.
The two met during the first anniversary of Cogo's restaurant El Coq and became friends. It all lead to this innovative experiment. According to Paci food has a frequency and each ingredient hits a note. The project's aim was to combine each recipe with a sound. Lorenzo Cogo prepared a dish inspired by the bottom of the sea whereas Roy Paci and assistant John Lui played the hypnotic music. Watch to experiment.
Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.
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