Aria&Velluto

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Molecular cuisine is today a technique that highlights and uses techniques and mechanisms based on chemical reactions that transform foods in the kitchen. Ferran Adrià is the greatest exponent of molecular gastronomy. Since the 1990s, Barman Dario Comini has been experimenting with these techniques in mixing, giving rise to what is known as "molecular mixology".

Image

 

  • packaging
    Bottle
  • Net weight per unit
    0,8kg
  • Net weight per carton
    5,8kg
  • unit per carton
    6
  • vegetable fats
    no

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