We often talk about science and research, technology and innovation.
Science and research have clear rules and laws that refer to the objectivity of reasoning, the rigor of the method, the quality of the work, the repeatability of the results obtained. After a phase of constant experimentation, which starts from scratch, from nothing, from the dark, up to arrive at a more than satisfactory result, the clear objective of the research itself is to find solutions that simplify or solve the functioning of life itself.
The Tunnel is the new ambitious project by Chef Moreno Cedroni, a research and development lab that aims to convey the best of technology applied to the cuisine. The Tunnel, as a metaphor, finds its climax and light in the finished product: excellence of the result over the product, outcome of man’s intelligence and result of the fundamentals of nourishment and taste.
The Tunnel project is the natural consequence of a path that, if in the early stage it was shaped up to be intuitive, now leaves space for reflection, knowledge and awareness, while acknowledging the irreplaceable relevance of the creative nature.
Everything starts from the go, digging in the dark, to reach, at the bottom of the tunnel, the moment in which a finished product with the qualities of nourishment, logic of pleasure and digestibility, a fundamental principle of the Chef’s cuisine, will appear.
The Tunnel takes advantage of the best existing technology to bring the best results out of raw materials. In the lab, together with Chef Cedroni, there is the dedicated and precious presence of Luca Abbadir, sous Chef of Cedroni in La Madonnina del Pescatore. Several collaborations with universities and research institutes certify its nature of true experimentation. The team involved, every day, puts into play all its expertise in order to preserve the dignity of the raw materials by using technological tools without denaturing them, to enhance the flavours simply taking advantage of the properties of the food, to create new textures and perceptions, to avoid waste while respecting the environment.
Leading the project, a Chef constantly growing and researching, who feels the need to “understand in order to create”.