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Physicists discovered the secret to flawlessly creamy cacio e pepe, and it earned them the Ig Nobel Prize. Shutterstock A team of physicists won the Ig Nobel Prize for cracking the code to perfect cacio e pepe. Their clever study revealed how starch and temperature control can transform a lumpy sauce into creamy perfection, proving that great science sometimes starts with dinner. The Struggle for the Perfect Cacio e Pepe Cacio e pepe ranks among Italy’s most beloved pasta dishes, yet even (Italian) scientists struggle to achieve the smooth, creamy sauce it’s famous for. Fabrizio Olmeda, a physicist at...

Parmesan, formally known as Parmigiano-Reggiano, hails from Italy’s Emilia-Romagna region and has been crafted for over 900 years. True Parmesan is protected by DOP status, ensuring traditional, regional production. Rich in protein, calcium, phosphorus and essential vitamins like B12 and K2, Parmesan can support bone, muscle and immune health. It’s low in carbs and lactose, making it keto- and lactose-intolerant-friendly.