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.
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. 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.