Over the weekend, culinary hotshots descended upon London for a "chefs' congress" called Identita Golose. The big news was that Heston Blumenthal spilled the beans about his new restaurant—which unlike Fat Duck, will be an "upmarket bistro"—but this tidbit might be more intriguing: "A deconstructed pizza in a bulbous test tube featured this week at a dinner in London ... chef Riccardo de Pra created the liquid pizza with mozzarella, tomato, basil and olive-oil components to be guzzled in one go, accompanied by chunks of crust for texture." [Bloomberg]
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