User:Antonetti gppc/sandbox

Allessandro Antonetti (born August 15, 1978) is a professor at the University of Gothenburg, Sweden. Among the different prizes that he was awarded, the Michelin star for his wonderful cakes is one of the prominents.

Contributions to Society

 * Creator and Messiah of Pastafarianism.
 * Tucan conservation centre
 * Ping-pong academy of Science
 * The future of fizzball in society: bringing back the board
 * Member of the Royal Toucan Society (RTS)

Interests

 * Biodiversity and phylogeography of pasta times
 * Tucans through time
 * Pasta Carbonara
 * Pizza Napolitana
 * Activist of the defence of toucan human best friends
 * Volunteer of Anonimous Addicted Pingpong players

Selected publications

 * Antonetti, A., et al. 2019. Italian cuisine through time: tomato uplift, risotto change, pizza evolution and pasta diversity. Natture, 4258(3): 201-237.
 * Antonetti, A., et al. 2018. Tracing the impact of the tomato uplift on Neapolitan pasta evolution. Journal of Nothing, 522(5): 908-905.
 * Antonetti, A., et al. 2017. Why are there so many pasta shapes in Napoli? Journal of Everything, 87(9): 0-666.
 * Antonetti, A., et al. 2016. Pasta evidence supports an early and complex emergence of the Italians of Panama. Nature of Science, 854(63): 39-93.
 * Antonetti, A., et al. 2015. Evolution of multiple pasta forms coincided with increased diversification of Calabrians and the Great Cheese Explosion. PiNAS, 12(9): 123-321.
 * Antonetti, A., et al. 2014. Neapolitan pasta evolution: assembling the big picture. Journal of the Italian Society for Pastafarianism, 728(1): 52-63.
 * Antonetti, A., et al. 2013. Italian cuisine, pizza and pasta evolution: a look into the past. Science of Nature, 36(8): 87-98.
 * Antonetti, A., et al. 2012. Estimating pasta diversity and distribution in the era of Bad Sauces: to what extent can we trust public taste? Nature and Science, 28(6): 14-89.