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Le meduse sono il cibo del futuro. Lo assicura una ricerca dell'Università del Salento condotta in collaborazione con l'Istituto di scienze delle produzioni alimentari. Gli studiosi in particolare si sono concentrati sulle loro proprietà nutritive.
Sono un'ottima fonte di proteine, ha spiegato Stefano Piraino, docente di zoologia e biologia marina. Povere di grassi, ecosostenibili, contengono quasi tutti gli aminoacidi di cui abbiamo bisogno. Addirittura poterebbero avere proprietà anticancro. La specie Rhizostoma Pulmo, senza patogeni associati e abbondantissima in alcuni tratti ionici delle coste pugliesi, è considerata commestibile.
Alcune ricette sono già in fase di sperimentazione, ma per ora gli ingredienti e procedimenti di cottura rimangono segreti, in attesa che l’Agenzia europea per la sicurezza alimentare dia il via libera.
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