Reposted by @dmbusiello.bsky.social
"Cacio e pepe" physics: In arxiv.org/abs/2501.00536v1, eight Italian scientists from the Max Planck Institute for the Physics of Complex Systems explain the physics behind a perfect dish of "cacio e pepe" and how to eschew the dreaded "mozzarella phase" - work featured @nytimes.com.
