Latest news with #DiTerlizzi
Economic Times
03-07-2025
- Entertainment
- Economic Times
Who is Caterina Di Terlizzi, Italian woman sharing warm moments with Al Pacino in Rome
Al Pacino, the Hollywood star, was recently seen in Rome. He is working on a new film. Pacino was photographed with Italian journalist Caterina Di Terlizzi. The two shared a friendly moment. Di Terlizzi kissed Pacino on the cheek. This event occurred after Pacino had his fourth child. Social media users are reacting to the photos. Tired of too many ads? Remove Ads Who is Caterina Di Terlizzi? Tired of too many ads? Remove Ads Hollywood legend Al Pacino was spotted enjoying a charming evening in Rome, where he received a tender kiss on the cheek from Italian journalist Caterina Di Terlizzi , sparking fresh buzz about the 85-year-old actor's enduring charisma and social in Rome to work on the upcoming biopic Maserati: The Brothers , was seen dining at the renowned Il Bolognese in Piazza del Popolo. The Oscar-winning actor was seated next to Di Terlizzi, a much-younger journalist, as they chatted and laughed among a group of friends and and photos from the evening show Di Terlizzi wrapping her arm around Pacino and leaning in for a big smooch on his cheek, her hand resting gently on his as he beamed with delight. Pacino responded with a warm hug, further fueling speculation about their Di Terlizzi, according to her professional profile, is a freelance journalist who has worked with NBC News for the past two years after earning her master's degree in Journalism and Multimedia Communication in 2023. Her appearance alongside Pacino has quickly made her a subject of curiosity in both Italian and Hollywood affectionate moment comes just two years after Pacino welcomed his fourth child, Roman, with ex-girlfriend Noor Alfallah in June 2023. The actor's late-in-life fatherhood made headlines at the time, especially as it coincided with fellow actor Robert De Niro, 81, also welcoming a child with his partner Tiffany Chen. Social media has been abuzz with images and commentary, with many fans expressing delight at seeing Pacino enjoying life and companionship in his ninth decade. The actor, known for his iconic roles in The Godfather and Scarface, continues to captivate audiences both on and off the screen.
Time of India
03-07-2025
- Entertainment
- Time of India
Who is Caterina Di Terlizzi, Italian woman sharing warm moments with Al Pacino in Rome
Al Pacino, the Hollywood star, was recently seen in Rome. He is working on a new film. Pacino was photographed with Italian journalist Caterina Di Terlizzi. The two shared a friendly moment. Di Terlizzi kissed Pacino on the cheek. This event occurred after Pacino had his fourth child. Social media users are reacting to the photos. Tired of too many ads? Remove Ads Who is Caterina Di Terlizzi? Tired of too many ads? Remove Ads Hollywood legend Al Pacino was spotted enjoying a charming evening in Rome, where he received a tender kiss on the cheek from Italian journalist Caterina Di Terlizzi , sparking fresh buzz about the 85-year-old actor's enduring charisma and social in Rome to work on the upcoming biopic Maserati: The Brothers , was seen dining at the renowned Il Bolognese in Piazza del Popolo. The Oscar-winning actor was seated next to Di Terlizzi, a much-younger journalist, as they chatted and laughed among a group of friends and and photos from the evening show Di Terlizzi wrapping her arm around Pacino and leaning in for a big smooch on his cheek, her hand resting gently on his as he beamed with delight. Pacino responded with a warm hug, further fueling speculation about their Di Terlizzi, according to her professional profile, is a freelance journalist who has worked with NBC News for the past two years after earning her master's degree in Journalism and Multimedia Communication in 2023. Her appearance alongside Pacino has quickly made her a subject of curiosity in both Italian and Hollywood affectionate moment comes just two years after Pacino welcomed his fourth child, Roman, with ex-girlfriend Noor Alfallah in June 2023. The actor's late-in-life fatherhood made headlines at the time, especially as it coincided with fellow actor Robert De Niro, 81, also welcoming a child with his partner Tiffany Chen. Social media has been abuzz with images and commentary, with many fans expressing delight at seeing Pacino enjoying life and companionship in his ninth decade. The actor, known for his iconic roles in The Godfather and Scarface, continues to captivate audiences both on and off the screen.
Fast Company
06-05-2025
- Science
- Fast Company
Scientists just designed the perfect cacio e pepe recipe
Chances are, if you're not an Italian grandma or a skilled home chef from Rome, you've probably messed up while trying to make cacio e pepe. At least, that's the thesis underpinning the scientific study ' Phase behavior of Cacio e Pepe sauce,' published on April 29 in the journal Physics of Fluids. The study—conducted by a group of scientists from the University of Barcelona, the Max Planck Institute for the Physics of Complex Systems in Germany, the University of Padova in Italy, and the Institute of Science and Technology Austria—is pretty much what its title suggests: a full-on scientific investigation into the most 'optimized recipe' for the creamy, peppery pasta dish. 'We're Italians living abroad, and we often get together for dinner to enjoy traditional recipes from home,' says Ivan Di Terlizzi, the study's lead author and a postdoctoral researcher at the Max Planck Institute. 'Among the dishes we've cooked, cacio e pepe came up several times, and every time, we were struck by how hard it is to get the sauce right. That's when we realized it might actually be an interesting physical system to study. And of course, there was also the very practical motivation of avoiding the heartbreak of wasting good pecorino!' A very brief history of pasta-based physics experiments This isn't the first time that pasta has been used as inspiration for physicists. Probably the most famous example of 'pasta as experiment,' Di Terlizzi says, is the observation that spaghetti almost never breaks cleanly in half, tending to snap into three or more fragments instead. This fact originally puzzled renowned physicist Richard Feynman (who died in 1988) and wasn't fully explained until 2005, when a team of French physicists showed that it's caused by cascading cracks traveling along the pasta. Another example, Di Terlizzi adds, is the physics of ring-shaped polymers, which are 'notoriously hard to understand.' A study in 2014 used a type of circular pasta, which the researchers called 'anelloni,' to explain why these looped polymers behave so strangely in experiments. With cacio e pepe, the physics question of interest has to do with the sauce's unusual behavior under heat. 'The main goal of our work wasn't just culinary; it was to explore the physics of this system,' Di Terlizzi says. 'The sauce's behavior under heat shares features with many physical and biological phenomena, like phase transitions or the formation of membrane-less organelles inside cells. The recipe is, in a sense, the practical byproduct of everything we learned.' The most optimal cacio e pepe recipe, according to scientists Cacio e pepe traditionally only includes three ingredients: pasta, pecorino Romano cheese, and black pepper. While it seems like a simple enough concoction, the sauce's creamy smoothness (the backbone of the dish) can be quite finicky to achieve. When the temperature gets too high or the mixing of cheese and pasta water isn't done carefully, the cheese proteins will denature—essentially 'unfolding' and losing their normal 3D structure. In the unfolded state, the proteins then stick together and the emulsion breaks. 'Instead of a creamy consistency, you get a gooey mess, which we call salsa impazzita. . . that is, crazy sauce,' Di Terlizzi says. The physics-based solution to 'crazy sauce'? It's all about starch. It turns out that, by perfecting the ratio of starch in the pasta water to cheese mass, the cacio e pepe sauce becomes far more resistant to heat, which stabilizes the emulsion and prevents clumping. 'Without starch, the so-called 'mozzarella phase' kicks in at around 65°C, where the proteins start forming large aggregates,' Di Terlizzi says. 'But if the starch concentration is above 1% relative to the cheese mass, the clumps stay small, and temperature becomes much less critical, making it much easier to get a good result.' This is similar to using polymers to stabilize emulsions in soft matter physics, he adds. 'Phase behavior of cacio e pepe sauce' contains ultra-detailed steps to a foolproof cacio e pepe, but here are the instructions in condensed terms: Step 1: For a pasta dish for 'two hungry people,' start with 300 grams of the preferred tonnarelli pasta—or opt for spaghetti or rigatoni, if you must. From there, you'll need 200 grams of cheese. 'Traditionalists would insist on using only pecorino Romano DOP [protected designation of origin], but some argue that up to 30% parmigiano Reggiano DOP is acceptable; though this remains a point of debate,' the recipe notes. Proceed based on your own personally held cheese preferences. Step 2: To prepare the sauce, dissolve 5 grams of starch—like potato or corn starch—in 50 grams of water. Heat this mixture gently until it thickens and turns from cloudy to nearly clear. This is your starch gel. Step 3: Add 100 grams of water to the starch gel. Instead of manually grating the cheese into the resulting liquid, blend the two together to achieve a homogeneous sauce. Finish the sauce by adding black pepper to taste (for best results, toast the pepper in a pan before adding). Step 4: To prepare the pasta, cook in slightly salted water until it is al dente. Save some of the pasta cooking water before draining. Once the pasta has been drained, let it cool down for up to a minute to prevent the excessive heat from destabilizing the sauce. Finally, mix the pasta with the sauce, ensuring even coating, and adjust the consistency by gradually adding reserved pasta water as needed.
RTÉ News
30-04-2025
- Science
- RTÉ News
Science-backed method for the perfect cacio e pepe recipe
Cacio e pepe, a beloved pasta dish from Italy's Lazio region, is made with just three ingredients: pasta, ground black pepper, and, most importantly, authentic Pecorino Romano cheese. However, the simplicity of its ingredients can be misleading. Many assume it's easy to make, only to end up with a clumpy mess instead of the silky, creamy sauce they hoped for. Intrigued by the challenge, researchers from the University of Barcelona, the Max Planck Institute for the Physics of Complex Systems, the University of Padova, and the Institute of Science and Technology Austria took it upon themselves to investigate the physics behind mixing cheese with water. Now, they believe they've cracked the code to perfecting this classic dish. Explaining the motives behind this study, which was published in Physics of Fluids, author Ivan Di Terlizzi said: "We are Italians living abroad. We often have dinner together and enjoy traditional cooking. "Among the dishes we have cooked was cacio e pepe, and we thought this might be an interesting physical system to study and describe. And of course, there was the practical aim to avoid wasting good Pecorino." After conducting tests that honed in on the quantities of these ingredients, the researchers determined that a 2 per cent to 3 per cent starch-to-cheese ratio created the smoothest and most consistent sauce. To achieve this level of precision, the team recommend using powdered starch – such as potato or corn starch – instead of depending on the unpredictable starch content of pasta water. "Because starch is such an important ingredient, and the amount of starch can sharply determine where you end up, what we suggest is to use an amount of starch which is precisely measured," advised Di Terlizzi. "And this can only be done if you have the right amount of powdered starch in proportion to the amount of cheese that you're using." Once the starch is added to the water, the authors' instructions say to blend it with the cheese for a uniform consistency, before adding the sauce back into the pan and slowly heating it up to serving temperature. If you've ever attempted to make cacio e pepe, you might have noticed that excessive heat can cause pieces of grated cheese to clump together, resulting in that dreaded, lumpy texture. To avoid this, the researchers experimented with different temperatures and recommend letting the water cool slightly before adding the cheese, and then to gradually warm up the sauce to reach the desired consistency. Then mix in the pepper and pasta, and eat. And after perfecting the cacio e pepe recipe, the team are keen to conduct further experiments on other popular Italian dishes. "There's a recipe called pasta alla gricia, which is cacio e pepe plus guanciale, cured pork cheek," said author Daniel Maria Busiello. "This recipe seems to be easier to perform, and we don't know exactly why. This is one idea we might explore in the future."
BreakingNews.ie
30-04-2025
- Science
- BreakingNews.ie
Scientists reveal top tips to perfect your cacio e pepe recipe
Cacio e pepe, a beloved pasta dish from Italy's Lazio region, is made with just three ingredients: pasta, ground black pepper, and, most importantly, authentic Pecorino Romano cheese. However, the simplicity of its ingredients can be misleading. Many assume it's easy to make, only to end up with a clumpy mess instead of the silky, creamy sauce that they hoped for. Advertisement Intrigued by the challenge, researchers from the University of Barcelona, the Max Planck Institute for the Physics of Complex Systems, the University of Padova, and the Institute of Science and Technology Austria took it upon themselves to investigate the physics behind mixing cheese with water. Now, they believe they've cracked the code to perfecting this classic dish. All you need is pasta, Pecorino Romano cheese, pepper and some starch (Alamy/PA) Explaining the motives behind this study, which was published in Physics of Fluids, author Ivan Di Terlizzi said: 'We are Italians living abroad. We often have dinner together and enjoy traditional cooking. 'Among the dishes we have cooked was cacio e pepe, and we thought this might be an interesting physical system to study and describe. And of course, there was the practical aim to avoid wasting good Pecorino.' After conducting tests that honed in on the quantities of these ingredients, the researchers determined that a 2% to 3% starch-to-cheese ratio created the smoothest and most consistent sauce. Advertisement Use powdered starch, suggest the researchers (Alamy/PA) To achieve this level of precision, the team recommend using powdered starch – such as potato or corn starch – instead of depending on the unpredictable starch content of pasta water. 'Because starch is such an important ingredient, and the amount of starch can sharply determine where you end up, what we suggest is to use an amount of starch which is precisely measured,' advised Di Terlizzi. 'And this can only be done if you have the right amount of powdered starch in proportion to the amount of cheese that you're using.' Once the starch is added to the water, the authors' instructions say to blend it with the cheese for a uniform consistency, before adding the sauce back into the pan and slowly heating it up to serving temperature. If you've ever attempted to make cacio e pepe, you might have noticed that excessive heat can cause pieces of grated cheese to clump together, resulting in that dreaded, lumpy texture. Advertisement To avoid this, the researchers experimented with different temperatures and recommend letting the water cool slightly before adding the cheese, and then to gradually warm up the sauce to reach the desired consistency. Then mix in the pepper and pasta, and eat. And after perfecting the cacio e pepe recipe, the team are keen to conduct further experiments on other popular Italian dishes. 'There's a recipe called pasta alla gricia, which is cacio e pepe plus guanciale, cured pork cheek,' said author Daniel Maria Busiello. 'This recipe seems to be easier to perform, and we don't know exactly why. This is one idea we might explore in the future.' Advertisement
