Can you make a low-sodium pizza? Apparently yes, using 100% pure sea water, without the addition of sodium chloride. The idea comes from Naples and would allow to drastically reduce the use of chloride in the pizza dough, thus making it suitable for low-sodium diets.
The content has fallen to over 50%, while the nutritional values have risen thanks to potassium, calcium, magnesium, iron and iodine. The result is a seemingly identical pizza in appearance and taste to the classic one, impossible to distinguish even for experts.
Another achievement for Italian research and cuisine, after the well-known success of the low-salt Genoese pesto. There is now the possibility of improving the typical recipes of our country by enriching them with healthier ingredients and improving their impact on our health.
The content has fallen to over 50%, while the nutritional values have risen thanks to potassium, calcium, magnesium, iron and iodine. The result is a seemingly identical pizza in appearance and taste to the classic one, impossible to distinguish even for experts.
Another achievement for Italian research and cuisine, after the well-known success of the low-salt Genoese pesto. There is now the possibility of improving the typical recipes of our country by enriching them with healthier ingredients and improving their impact on our health.
