Chef Bottura in the anechoic chamber:unusual and futuristic set for a very interesting video for the New York Times

The anechoic chamber of the Department of Engineering, one of the University of Ferrara's research centers of excellence, served as the unusual and futuristic set for a very interesting video, produced and published by the New York Times, which explores the sensory experiences of gourmet cooking.

Massimo Bottura, the world-famous chef of "Osteria Francescana", recently awarded as the best restaurant in the world, and US newspaper teamed up for a very special culinary experiment, and chose the Department of Engineering of the University of Ferrara as the perfect recording location for it. In the experiment, the great chef prepared an original tricolor crunchy lasagna dish within the echo-free acoustic environment of our anechoic chamber while the Department's researchers performed a high-quality recording of the sounds generated by the cooking process: water bubbling, sauce muttering on the stove, pasta frying and crackling, etc.

The entire process was captured in an original video, called "The sounds of Massimo Bottura's lasagne", directed by Yuri Ancarani and edited by Mirco Mencacci. The movie officially credits the University of Ferrara, Prof. Roberto Tovo, the director of the Engineering Department, and Ir. Francesco Pompoli, who supervised the shooting.

Enjoy the video!