Head of Culinary Research and Development at Nordic Food Lab
Roberto Flore is originally from Seneghe, a small mountain village in Sardinia - he joined the Nordic Food Lab in 2014. He was first introduced to the Lab when Josh, Ben and Andreas came to Sardinia researching Casu Marzu, a local cheese inhabited by the larvae of the Cheese Fly. Roberto has been making food since the age of 4 and his entire life has been surrounded by agriculture, foraging, cooking and food production. He has also studied agronomy.