Di: Maria Pia Belloni ed Elena Caresani
Un apparecchio per cucine professionali, ormai presente anche in quelle domestiche, permette cotture a bassa temperatura e al contempo di conservare la pietanza per giorni come se fosse stata riposta in frigorifero. Si tratta di una tecnologia studiata nel Laboratorio di Fisica Gastronomica diretto dal Prof. Davide Cassi all’Università di Parma.
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