festivalscienza.it/site/home/prog…

8-years old #culatello (with #tyrosine crystals) instagram.com/p/B6fswQMIXOI/…

#eggcurdle #molecularcuisine @ Future Cooking Lab instagram.com/p/B7tu26vIJs1/…

#calçots @ La Torre De Claramunt instagram.com/p/B8oX4mlIGZj/…

signed #pot @ Parma, Italy instagram.com/p/B9Ot3ffIWAJ/…

Stabilità dei sistemi complessi: su unipr.it/notizie/stabil…

Mia intervista sul Gambero Rosso di aprile. Grazie a Stefano Polacchi!

#nofilter #pastiera instagram.com/p/B-6ipNDIIm5/…

gastronomoscientifico.blogspot.com/2020/05/ode-al…

La revolución pendiente investigacionyciencia.es/revistas/inves… via @IyC_es

#paulharrisfellow instagram.com/p/CQzUJc3lQnd/…

Professore e studente... tanti anni dopo 😄👍 #cibus #rairadio2 #radio2 #futurecookinglab #beneebuoni #andreaamadei #cibusparma #fierediparma #food #foodporn #gastronomia #cucinaitaliana #cucinamolecolare #foodinnovation instagram.com/p/CTXAozIIE5A/…

#cookingisscience @ Universitat de Barcelona instagram.com/p/CWDFg33tGS4/…

Memories from 2nd SXWC, Barcelona 8-10 november 2021 #cookingisscience @ Universitat de Barcelona instagram.com/p/CWIt9atNVCA/…

Three old friends 🙂🙂🙂 #lecalandre #alajmo #davidecassi #haroldmcgee #friends #threeoldfriends #lebellegiornate #food #futurecookinglab @ Le Calandre instagram.com/p/CoLJmWjNn-f/…

The master cabinetmaker Remo Pasquini gave a very inspiring lecture on Structure and properties of wood for the course of Soft Matter Physics of the Master’s Degree in Physics of Parma University! #university #wood #softmatter #physics lnkd.in/dNEYMm3T

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New shapes of coffee! #coffee #nonnewtonianfluid lnkd.in/eDP7fPsf

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