Chef and owner of the Combal.zero restaurant in Rivoli and one of the greatest interpreters of contemporary gastronomy.
One of the world’s most admired Italian chefs for his creativity and innovative experimentation, Davide Scabin combines tradition and science in his cooking. His dishes break with convention, such as the Cyber Egg, a diaphanous air chamber that bursts in your mouth in an explosion of caviar, egg yolk, vodka and shallots. He was the first chef to make Space Food for NASA astronauts, including space lasagne. Davide Scabin and Rhea share a love of experimentation and the continuous search for new recipes, in cooking as in coffee. Because, as David says, flavor has no boundaries.
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