Simona Ghizzoni and Tommaso Arrigoni on how everything can become edible

 

Tradition and innovation in the kitchen, between the post-Covid reboot and new sustainability. Simona Ghizzoni meets Tommaso Arrigoni, a chef who sees technology as a mission. From sous vide cooking to flash freezing, getting the most out of the ingredients, without any waste. Rhea has made his dream of selling and distributing quality food in vending machines come true.