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HEAT NOT BURN EXPERIENCE AT BOCCA

Philip Morris South Africa hosts a one-of-a-kind experimental dining experience at Bree Street?s urban Italian eatery, Bocca Restaurant to demonstrate the benefits of heating instead of burning

By House & Garden | April 8, 2019 | Category travel-leisure

The aim of the experience was to showcase the difference between heated vs. burned ingredients and the impact this has on using different cooking methods while introducing patrons to IQOS, the better alternative to smoking. While the name Bocca might not be new, the restaurant relaunched in November 2018 with brand new owners Guido and Adnana Brambilla who have revamped the menu and refreshed the décor to offer diners urban Italian cuisine with a fresh new twist. The restaurant currently uses different heating methods to bring out key flavours in their signature dishes.

 

“We developed this experience with Guido and Adnana to showcase the difference between ingredients that are heated vs. burned while introducing media to a better alternative for adult smokers who would otherwise continue to use cigarettes, the experience provided an opportunity to demonstrate the difference between heated tobacco versus tobacco that is burned.” Marcelo Nico, MD at Philip Morris South Africa.

“Patrons were shown experiments that demonstrated the difference between heating and burning different ingredients like olive oil, garlic and spices while tasting the effect a lower heat has on a specific dish.” We used our popular pasta dish Crudaiolo, which is specifically prepared on a low heat to achieve the optimal desired flavours of the garlic, chill and the other flavourful ingredients.”- Guido Brambilla, chef and owner at BOCCA.

“Heat not burn tobacco, brings the worlds of technology and tobacco together and by heating tobacco, IQOS is able to reduce, on average, the levels of harmful or potentially harmful chemicals found in cigarette smoke by up to 90%*, making IQOS a better choice for smokers than cigarettes. Since it doesn’t produce smoke, there’s no lingering smell on the user, their clothing and their environments which bothers many smokers and non-smokers alike.” – Nico.

BOCCA enjoys bringing together the elements of heat not burn into a real-world demonstration of the impact that heating vs burning has on food, lifestyle and our environment.

Photographs by Tegan Smith