Nel 2007 è stata sviluppata la teoria del food pairing, ovvero degli abbinamenti culinari dettati dalla loro composizione molecolare. Una scienza praticabile con l’aiuto di laboratori per analisi chimiche, ma accessibile a tutti grazie ad alcuni manuali che suggeriscono gustosi ed insoliti accostamenti come carote e violette. La gastronoma Alice Tognacci ce ne rivela alcuni.
Per approfondire: Che cos'è il "Food Pairing" - RSI FOOD
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