A Star is Born at the Grand Hotel Villa Serbelloni, Bellagio, Como, Italy

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. October 14, 2008

ITALY, EU, August 9, 2005. One Star in the 2005 Michelin Guide has been awarded to the Grand Hotel Villa Serbelloni's "Mistral Restaurant", which produces the most unique 7 course menu of molecular cuisine. The history of this extraordinary menu goes back to the winter of 2003 where the splendid scenery of Lake Como, Italy was the backdrop for a presentation of a delicious collaboration between Prof. Cassi and Ettore Bocchia a singular event of great scientific and gastronomic interest. The dinner, held in one of the rooms of the Grand Hotel Villa Serbelloni of Bellagio, premiered the first molecular gastronomic Italian menu, the result of the joint work of Professor Cassi, teacher of Physics of Matter at Parma University, and Ettore Bocchia, Chef of the Grand Hotel Villa Serbelloni in Bellagio. On hand for this presentation were members of an academic fellowship of alimentary experts that, positively and enthusiastically, evaluated every single dish and expressed much appreciation of the initiative. The title of the evening said it all: "The Science and Gastronomy Menu". The evening celebrated a brilliant collaboration of science and cutting edge gastronomic artistry.

Reading the elegant menu would have one's culinary curiosities peaked; from the curled eggs with vodka and caviar, the light veal with tuna sauce, the lake dumpling lecitina style, the absolute turbot, the warm hearts with ice faces, the new Italian meringue and the improvised ice-cream Avana-style with grenadine biscuit. The surprise in all of this was the astonishing array of new flavors created by this cooking method. "Molecular cuisine" is based on the assumption that it is possible to combine and treat foods in numerous ways in which the conventional culinary establishment would not consider.

The best example is in the method and approach of cooking. Alternative methods, based on the study of molecular modification of foods, can offer new flavors and offer these new and advantageous flavor characteristics while also maximizing dietary and nutritional value. Molecular cuisine is proof positive that it is possible to venture with unusual and unthinkable combinations, create new and appealing flavors rather than dishes with minimal nutritional qualities but always gratifying flavors. Molecular gastronomy really opens new and fascinating frontiers to tomorrow's nourishment and the inherent benefit that modern diets are always in search of - combining flavorful and nutritional value, one can acquire from it. This is research that could have incredible benefits for those affected by allergic symptoms whom are often subjected to tasteless and punishing diets. For Prof. Cassi and Chef Bocchia this is field research.

Gianfranco Bucher, owner of the Grand Hotel Villa Serbelloni is following it with interest and curiosity to the point that some "molecular cuisine" dishes are offered to guests of Villa Serbelloni SPA, the health & beauty center of the hotel. Mr. Bucher is extending his support and sponsorship since the cuisine at the Hotel which has received many accolades over the past few years, due to Mr. Bocchia's excellent work which the Hotel is very proud and appreciative. Mr. Bocchia is a superb chef with a restless spirit always in search of new opportunities in which to express himself and deepen his knowledge.

Another reason is that the Hotel is carefully observing all the innovations arising in our world and believes molecular cuisine is one of them. A great deal has been said, but almost no one ever tried it. The Hotel wants to offer this opportunity to authoritative palates. It is their contribution to the development of the study and the professional debate.

The support of Gianfranco Bucher is motivated not only by all of this but also for the respect and admiration of the serious science of Prof. Davide Cassi.

"I wouldn't lift a finger for unlikely experiments, but here the results were excellent also to the actual palate test. Mr. Bocchia and Prof. Cassi are two true natives of Emilia Romagna, so there's nothing to worry about", said Mr. Bucher when asked if the Hotel will offer Molecular Cuisine Gianfranco Bucher smiles: "The meals our hotel offers is mainly a moment of reflection, confirmation and stimulus for the future. These dishes appear on our menu and have been enjoyed by our guests offering the opportunity to test this new gastronomic experience".