What started as a frustrating kitchen challenge turned into award-winning science: Fabrizio Olmeda and his colleagues scientifically decoded the secret of creamy cacio e pepe and earned the Ig Nobel Prize. Their research showed how starch can stabilize Pecorino into a smooth sauce, turning a culinary mystery into physics-driven perfection.
Source: https://www.sciencedaily.com/releases/2 ... 225012.htm
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