Paolo Caratxidis, 40 years old, graduated from
Padua with thesis of excellence and Master in
business internationalization is a
eclectic character: passionate about
always to the world of cuisine e
of innovation. He is interested in and
delves into the work of the main ones
interpreters of 'molecular cuisine' such as
Ferran Adrià and Heston Bluementhal up
to get to the overcoming of the same.
Launch a low green kitchen model
environmental impact, inventing a real e
own new form of cooking that is based
on the exothermic reactions of a
extraordinary family of minerals, the zeolites.