Say goodbye to molecular gastronomy restaurants in Italy. This week Italy’s Ministry of Health passed a bill that would outlaw chemical additives and liquid nitrogen from use in restaurant kitchens. According to a press release, the ban, which prohibits the "storage and use of any gaseous substance" or processed chemical additives, was “for the security of [Italy’s] citizens.” Italian food blog Caput Mundi Cibus reported that many of these now-banned substances are commonly referred to as “powders,” the most famous of which is the Texturas brand made by molecular gastronomy superstars Albert and Ferran Adrià. Italy, which has many laws in place to protect the country’s traditional foods, has apparently long been reluctant to embrace the modern cooking technique.
Read it at Caput Mundi Cibus
