Hello! My name is Gabrio (yes, this is a very unusual name) and I’m a proud Italian, deeply rooted in a culture where culinary traditions are passed down through generations. My journey in the kitchen began under the watchful eye of the best cook I know – my mother. She inherited and shared with me the rich tapestry of our family’s cooking secrets and techniques. Her intuitive understanding of flavors and traditional methods ignited my passion for cooking, a passion that has only grown over the years.
A Fusion of Science and Tradition in the Kitchen
My fascination isn’t just with the art of cooking, but also with the science behind it. I’ve delved into the works of culinary pioneers like Escoffier, Harold McGee, Nathan Myhrvold, Alton Brown, Heston Blumenthal, and Massimo Bottura. Additionally, I’ve expanded my culinary education by attending the full Online Harvard Course “Science & Cooking: From Haute Cuisine to Soft Matter Science,” which further deepened my understanding of the scientific principles in cooking.
Global Flavors and Local Delicacies: My Culinary Travels
I’ve traveled extensively, embracing and exploring local cuisines wherever I went. Each destination added a unique flavor to my culinary repertoire. Currently residing in Russia, I’ve faced the challenge of limited ingredient availability due to high prices. This constraint has led me to master the art of making an array of charcuteries like Lomo, Coppa, Salame, and Bresaola, and cheeses including Crescenza, Brie, Camembert, Gorgonzola, and Bel Paese.
Sharing My Culinary Canvas
My site is a canvas where I paint with flavors and textures, sharing my culinary experiments and discoveries. It’s a place where science meets art, tradition intertwines with innovation, and every recipe tells a story. Whether it’s about mastering the art of Italian charcuterie or exploring the subtleties of cheese-making, I’m here to share my experiences, hoping to inspire and be inspired.
Join My Delicious Journey
Join me on this delicious journey, where we’ll explore the wonders of cooking through a scientific lens, celebrate the diversity of global cuisines, and, most importantly, share the joy that comes from creating and savoring good food.
