Roberto Flore in a shot taken during the lesson at Identità Estreme, last February in Milan. Born in Sardinia in 1982, Flore is the head chef at the Nordic Food Lab in Copenhagen, Denmark, a project dedicated to open-source research on delicious food (photo credits Brambilla/Serrani)
I’ve always been intrigued by the infinite potential of the use of aromas in the kitchen: imagine how a perfume can influence our choices, recall the emotions of distant stories, making moments that were kept at the bottom of our memory vivid once again.
In this context, explaining smell in a scientific and detailed way and how it is perceived by our senses could lead us off topic. So let’s keep to the gastronomic scope and describe smell as one or a series of volatile chemical molecules that are perceived by special receptors inside our nasal cavity. This info is then conveyed to a specific area of the brain, where it is decoded and materialised in the shape of images. Focusing on plants, animals and insects, most of the chemical molecules they release, and we perceive as a smell, in fact hide a complex mechanism of chemical communication which rules the interactions between living organisms.
Students from different universities work at the Nordic Food Lab: Pollenzo, Copenhagen, Yale. It used to be located in a boat moored in front of Noma. Today it is in Rolighedsvej 30, 1958 Frederiksberg
Flore, during the lesson, with Jonas Astrup Pedersen of the NFL and the faithful Davide Crobe (photo credits Brambilla/Serrani)
The most interesting experiments held in the Nordic Food Lab in Copenhagen, housed, since 2009, in a boat moored in front of René Redezpi’s Noma
Born in 1982 in Seneghe, in Montiferru (Sardinia), he travelled around the world and stopped in Copenhagen in February 2014. The following June he became the head chef at the Nordic Food Lab, of which he directs the gastronomic research