Research
25 posts · The whole journal
Science in the kitchen: the University of La Laguna researches Canary Islands marine resources with Taste 1973
Professor Enrique Lozano Bilbao (ULL) and Diego Schattenhofer's team study metals, histamines and anisakis in Canarian fish, in Taste 1973's R&D&i room.
Diego Schattenhofer Brings Enzymatic Fish Maturation to the Basque Culinary Center
Diego Schattenhofer, Michelin-starred chef at Taste 1973, shared his research on enzymatic fish maturation at the Basque Culinary Center.
Diego Schattenhofer at Madrid Fusión 2026: judge of "Cocinando el Mar" and the Dreams panel on matured fish
Diego Schattenhofer, chef at Taste 1973, judged the V National "Cocinando el Mar" Contest at Madrid Fusión 2026 and discussed fish maturation at the Dreams panel.
Diego Schattenhofer in Pellagofio: the matured goat fillet tartare
Pellagofio interviews Diego Schattenhofer about goat meat maturation, the ICIA's book and the matured fillet tartare.
Science in the kitchen: Taste 1973 visits the Canary Islands Oceanographic Centre (IEO-CSIC)
The Taste 1973 team visits the Canary Islands Oceanographic Centre (IEO-CSIC), guided by its director, Jesús Arrieta, and researchers from the University of La Laguna.
Launch of the Book "La Magia de la Carne de Cabra Madurada": A Canarian Gastronomic Revolution
On 29 April, "La Magia de la Carne de Cabra Madurada" was launched, the book by Dr Marichu Fresno and chef Diego Schattenhofer, with thirteen recipes.
Sustainable Innovations in Goat Farming: Towards an Eco-Friendly Future in the Canary Islands
Goat farming in the Canary Islands faces the sustainability challenge: innovations in feed, water, waste, genetics and animal welfare.
Artisan Goat's Milk Cheeses: Unique Flavours from the Canary Islands
Discover the exquisite Canarian goat cheeses: PDO varieties, artisan production, pairings and recipes from Michelin-starred chef Diego Schattenhofer.
Gastronomic Innovation in Goat Products: The Evolution of Goat in Canarian Cuisine
Gastronomic innovation in goat products is revolutionising Canarian cuisine: avant-garde techniques and unique flavours.
Goat Butter: A Gourmet Product Revolutionising Canarian Cuisine
Discover goat butter: a gourmet product revolutionising Canarian cuisine. Learn about its production, benefits and uses in fine dining.
Nutritional Benefits of Matured Goat Meat: A Canarian Gastronomic Treasure
Discover the nutritional benefits of matured goat meat, a Canarian gastronomic treasure. Learn about its health properties and how to include it in your diet.
Chef Diego Schattenhofer: Behind the Scenes Working on a New Book
Discover how Diego Schattenhofer, Michelin-starred chef, is reinventing Spanish gastronomy with his focus on local ingredients and avant-garde techniques.
What Is Culinary Innovation: A Leap Forward in 21st-Century Cooking
What culinary innovation actually is and how it is transforming our dishes and palates, from technique to experience.
Canarian Goat Meat Maturation Techniques: Canarian Innovation
Maturing goat meat is an art revolutionising Canarian gastronomy: the most innovative techniques to elevate its quality and flavour.
Tenerife Eats with the Nose: Diego Schattenhofer's Sensory Revolution
This article is based on information published by Javier Varela in the newspaper HOY, available at the following link: Tenerife eats with the nose.
Marichu Fresno and Diego Schattenhofer Visit the Set of RTVE's Somos 8, Study and Innovation on the Maturation of Goat Meat
Marichu Fresno and Diego Schattenhofer on RTVE Canarias' Somos 8, talking about the scientific study on the maturation of goat meat.
Culinary Scientific Study on Matured Goat Meat by Chef Diego Schattenhofer and Dr Marichu Fresno
Culinary scientific study on matured goat meat by chef Diego Schattenhofer and Dr Marichu Fresno.
Diego Schattenhofer in El Digital Sur: first findings on matured goat meat
El Digital Sur publishes the first findings of Diego Schattenhofer and Marichu Fresno's dry-maturation study on Canarian goat meat.
Innovation with Guanche Roots: Chef Diego Schattenhofer and Doctor Marichu Fresno of the ICIA Work Together to Rediscover Aboriginal Canarian Cheese
Aboriginal Canarian Cheese: how Taste 1973 and the ICIA unite science and gastronomy to revive an ancestral craft, blending tradition with modern innovation.
First goat meat sensory analysis workshop: Taste 1973 and the ICIA's CAIA project
In July 2023 we hosted at Taste 1973 the first goat meat sensory analysis workshop of the ICIA's CAIA project, delivered by the Centro Tecnológico de la Carne.
Diego Schattenhofer in MassCultura: the aged mojo with soleras
MassCultura publishes the feature on Diego Schattenhofer's aged mojo, a Canarian sauce with soleras served at Taste 1973.
Chef Diego Schattenhofer revolutionises Canarian cuisine with his research into native goat
Discover how Diego Schattenhofer revolutionises cuisine with Canarian goat, blending science and tradition for a unique experience.
CSIC
What an incredible day I have had walking around Santa Cruz de Tenerife.
ICIA
The ICIA, the Canary Islands Institute of Agricultural Research, opened its doors to us, and with Alexandr Torres Krupij we learned some very interesting information.
Spanish Institute of Oceanography
We visited one of the leading marine science research institutions and got to know it from the inside.
