Texturas

Texturas by Albert and Ferran Adrià is a unique line of products born from the world of molecular gastronomy. Initiated by elBullitaller in 1997, this range aims to broaden the spectrum of textures in cooking. The collection includes a variety of products such as Algin, Iota, and Trisol, each designed for specific culinary techniques like spherification, gelification, and emulsification. Texturas is not just for professional chefs; it’s also for culinary enthusiasts passionate about exploring new horizons in food preparation and presentation.