The Laboratory
A space dedicated to studying the foundations behind recipes. The Laboratory develops structured insights, studies, and critical comparisons to understand how ingredients behave and interact in cooking and in building flavours, with the aim of improving execution through awareness.
Here I explore at a higher classification level, how matter behaves under transformation—heat, time, and technique—through controlled, reproducible culinary processes.
This is where I share facts, deep dives, and studies for the nerds.
My Architecture for Flavor
A deep dive into my own mental blueprint of flavor. I have made a profiling tool to map taste and aromas, sharing my approach to ingredients not just as food, but as strategic building blocks. See how chemical and physical synergies unlock the hidden mechanics of recipe design.
Luca Mennoia
Rice as a System: Structure, Starch, Function and Cooking
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.
Luca Mennoia