3D printed pasta and synthetic hamburgers. These are the topics that have been recently discussed at Bologna University’s Future Food Urban Coolab. Mark Post, the inventor of Frankenburger, the new meatball produced with in vitro grown cells, explained how this method is able to supply the whole planet with animal proteins without exploiting its resources. …
Month: February 2018
Less is more, the paradigm of Aurora’s cuisine. In the same way as Modern Architecture, where the principle ‘less is more’ originated, Aurora’s gastronomical culture is about simplicity. Simplicity as a means to tell a story. Aurora’s story started at the end of the XIX century, when Capri island came to prominence as a primary …
Aurora is not synonymous with just food. Aurora is a way of conceiving and interpreting gastronomy. It is an experience, a very peculiar vibe whose distinctive character relies on a unique blend between tradition and innovation. The aim of this blog is to open a window onto Aurora’s world and atmosphere. To provide gastronomy lovers …