Chef Dominique Persoone, master chocolatier at The Chocolate Line in Bruges, has found a way to make chocolate that you can snort. Created for a party with the Rolling Stones, the Chocolate Shooter releases a flood of endorphins in the brain.
Peruvian chef Virgilio Martinez focuses on coca leaves in his Lima restaurant, Central. The leaves are found in meringues and in bread, whereas powdered cocaine is served with herbs and potatoes.
Terry Giacomello, a Friulian chef at the Inkiostro restaurant in Parma, has experimented with the tiny yellow flowers of Acmella oleracea, also known as Brazilian watercress. In the jungle, tribes descended from the Incas use these flowers as an anaesthetic and to cure toothache. Giacomello, meanwhile, has tried to harness its effervescent effect for one of his most famous dishes: a spiral of egg yolk with a cream of the white.
Noah Tucker and Anthony Joseph of High Cuisine in Amsterdam are masters of Japanese amberjack sashimi with a cannabis dressing and pasta with a purée of hashish. They are also renowned for their stylish use of the psychotropic cactus, peyote. You can find their recipes for free by signing up to their newsletter here.
American chefs Melissa Parks and Laurie Wolf have published a book called Herb, featuring recipes based on marijuana.
At Piovono Zucchine restaurant in Brindisi, vegan chefs Annalisa Presta and Simona Vallone offer a a tasting menu based on the herb wormwood. One dish sees the herb combined with forest fruit jam, which is then injected with a syringe into doughnuts.
One of the most notable figures to have experimented with drugs in cooking is the Italian-Armenian chef Misha Sukyas, who can be found on Youtube demonstrating several recipes featuring marijuana.
Alessandro Di Giacomo (source: Vogue Italia, Stupefacenti sapori – December 2017)