Rice is not a single ingredient but a structural system shaped by starch composition and grain morphology. From risotto rices to aromatic long grains and cohesive rices, including whole-grain rices, each type defines how liquids are absorbed, bound, or separated in cooking.
A cold Andalusian soup, made by blending raw vegetables. Olive oil and water are emulsified to structure this clean and sharp soup. Refreshing, hydrating and reinvigorating, its balance lies between controlled acidity and vegetable sweetness.
Classic Italian seafood pasta built on an intense shellfish liquor, reduced and integrated through a risottatura technique. The aim is to capture the Mediterranean in each bite—saline, direct—through precise layering of crustaceans, mollusks, and starch.
A deep, layered ramen built on a homemade chicken–vegetable broth, enriched with miso, soy and butter emulsion. Served with noodles, teriyaki chicken thigh, marinated egg, shiitake, bok choy, bean sprouts and fresh scallion for harmony and texture.
Built on equal parts soy sauce, mirin, and sake, reduced under controlled heat, thickened with starch and enriched with aromas. The result is a glossy, stable sauce with calibrated sweet–salty tension that will pair very well with a wide range of ingredients.
Once a poor farmers’ substitute made from burnt wheat flour, "grano arso" orecchiette are now an iconic Apulian pasta. Their distinct toasted, slightly bitter profile recalls ash and pairs effectively with vegetables and structured sauces.
