June 13-17: Lake Como School

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At this conference, I gained a glimpse to the work in supramolecular chemistry. Synthetic materials with DNA-like properties, nanocages, organic bioelectronics, molecular motors. These are my top two favorite lectures:

1. Supramolecular Broad-Spectrum Antivirals, Francesco Stellacci - There is a strong need for antivirals (ie post infection) that can keep up with the rate of new variants appearing. Stellacci proposed a simple mechanism to unfold a virus; specifically, a scaffold that can bind to the virus irreversibly and pull it apart using hydrophobic forces. This could be used in a cocktail of drugs to treat viruses.

2. Re-considering and Re-developing Materials for a Sustainable Materials for a Sustainable Future, Despina Fragouli - creating materials using foods scraps! also cellulose foam to identify spoiled foods and reduce food waste!

One funny thing was how commonly people spoke to each other during the presentations, etc. In the US, I would expect people just go on their phones when they get bored. It seems like people generally stay quiet during presentations. Italy thing or Europe thing?

I also got a chance to become good friends with a group of Master's students from the University of Strasbourg. 

All of us at Ostello Bello where I made dinner and practiced piano!
Also there was a view of cross lit up by lights at the top of the mountain.

The lake was a great place to be. 

The conference took place at Villa Grumello which was also a botanical garden! 

Sipping tea in the morning with a view of the mountains was also a memorable experience. 

Also, as a result of being so close to the lake, our lectures would often be interrupted by the roar of the engines/propellers on sea planes taking off or landing.


EXCURSION TO BRUNATE

Cable car up to the top


View at the top
RESTAURANT IL FALCHETTO

Appetizers
  • Variety of deli meats - my favorites were the mortadella (relatively mild), pork belly, straight up thinly sliced pork fat (slightly peppery)
  • Marinated pearl onions - bright and refreshing (perhaps pungent?) from the vinegar
  • Raviolo caldo - fried ravioli, ricotta and potato (?) filling

Ravioli with truffle filling and lemon butter, garnished with lavender
At first, very fragrant but overpowered by truffle. BUT when sprinkle with cheese, truffle flavor mellowed out and also get lemon flavor! So cool!


Polenta with pork and mushrooms


Chocolate mousse

Limoncello - lemony and sweet, but layered. And ofc with some alcohol.

During the pork course, some wild boar decided to visit us.


We closed off the night with fireworks :)) Not actually for us, probably for a wedding.



Thanks to the Strasbourg group for a wonderful time!








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