The Nordic Food Lab in Copenhagen. Despite being close to Noma, and sharing its staff, these two activities are not linked from a management point of view: the Lab was created for all the Northern community, not just for one restaurant
see part one
How does this ferment mirror in the kitchen?
A restaurant approach is springing in which, through the research and study of products, cooks have the chance to created dishes that go beyond the concept of what’s good, broadly speaking. Indeed, in the kitchen of the future, taste becomes part of a series of elements that are now essential in a good dish. For us this is a priceless atmosphere: the work setting is stimulating and creative. Even the design of the kitchen is highly innovative, practical and welcoming. A truly unique experience.
What did you learn during the internship in February?
I learnt that, when compared to a Mediterranean palate, the threshold of perception of the sweet flavour in the local population is much different from ours. This is based on cultural reasons. And environmental too: where we live, the sun concentrates more sugars in the fruit, something that would force to work always with the refractometer at hand! Another surprising discovery was linked to the infinite forms and potentials of the acid flavour. It is often very marked in the dishes. In time you get used to it, you appreciate it and it becomes truly addictive.
The process of food fermentation is the subject of a detailed study at the Nordic Food Lab
SARDINIAN INSIDE. Roberto Flore
Gabriele Zanatta’s opinion: on establishments, chefs and trends in Italy and the world
born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes.