Daniel Maria Busiello
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Daniel Maria Busiello is a co-author of research on the cacio e pepe phenomenon, studying the separation of phases in food and its implications for understanding fundamental scientific concepts.
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Recent news mentions
Daniel Maria Busiello is another author who discusses future research ideas related to pasta recipes.
Como fazer o macarrão perfeito? A ciência chegou à receita idealO Globo·
Brazil· 2025-05-05
Brazil· 2025-05-05Also mentioned
Ivan Di Terlizzi
Daniel Maria Busiello is a co-author of the study on cacio e pepe and finds the problem of phase separation scientifically interesting.
La ciencia de la pasta: por qué los científicos llevan un siglo obsesionados con los espaguetisEl Deber·
Bolivia· 2025-04-13
Bolivia· 2025-04-13
