Don’t miss the Public Lecture: “The Science of Creamy Cacio e Pepe” by Daniel Busiello on May 8, 2026!

Title: The Science of Creamy Cacio e Pepe

Abstract:
Cacio e pepe is one of Italy's most popular pasta dishes, but even (Italian) scientists often fail to prepare the perfect creamy sauce.
Daniel Maria Busiello, a physicist at the University of Padua, also struggled with this—until he had had enough of random trial and error, and approached the problem scientifically. Together with colleagues (all Italian) from the Max Planck Institute in Dresden, the Institute of Science and Technology Austria, and the University of Barcelona, he set out to uncover the secret of the perfect sauce so that it would turn out right every time.

Registeration form HERE

For more information about the public lecture, click HERE.