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4th Week of Italian Cuisine in the World // The physics of spaghetti - with Fabio Bruni

Date:

11/19/19


4th Week of Italian Cuisine in the World // The physics of spaghetti - with Fabio Bruni

Pasta is prepared and eaten worldwide, but what is the science behind the perfect spaghetti dish? There is a direct connection between the taste of pasta and aspects such as the origin of the wheat, if the pasta has been teflon or bronze extruded, how it was dried, the process behind pasta al dente and much more. Fabio Bruni (Roma Tre University) will unravel the secrets of gluten network glass-gel transition, explaining how to cook an impeccable pasta dish with the help of physics.

Event in English.

Free admission, booking recommended.

Photo credits: Alberto Blasetti

The IIC, in collaboration with the Italian Ministry of Foreign Affairs and International Cooperation, is pleased to present the 4th edition of the Week of Italian Cuisine in the World, a celebration of Italian food. Italian culinary traditions come from that same mix of history, cultural exchanges, creativity and passion which is at the foundation of all of the most elevated manifestations of Italian culture

Information

Date: Tuesday, November 19, 2019

Time: From 6:30 pm To 8:00 pm

Organised by : IIC

Admission : Free


Location:

IIC

1119