ABSTRACT
The creative revolution undergone in the last decades by cooking and the worldwide diffusion of gastronomical knowledge have been key to the development of modern cooking. Spherification technique is a culinary technique consisting of the controlled gelification of a liquid, which, when submerged in a bath, forms blobs. There are two kinds of spherification process: in the “direct” one, a liquid in which sodium alginate is dissolved is dipped in a bath containing calcium ions; in the reverse process, the liquid containing calcium ions is dipped in an aqueous solution of sodium alginate. These techniques can obtain spheres of different sizes, ressembling caviar, salmon eggs, gnocchi and ravioli.
