The book of recipes is released!
26. 3. 2021
A traditional food in China and in others South East countries, jellyfish are not yet authorized in the whole Europe. Yet, they are source of protein, low in calories and fats, contain precious elements such as amino acids, magnesium and potassium, and have anti-inflammatory and antioxidant properties. And they can also be very tasty, according to the recipes of the international chefs involved in the book “European Jellyfish Cookbook – New perspectives on marine food resources”. The book was released by the GoJelly partner CNR (Italy) and its official release is scheduled for
Monday, 29.3. at 17h CET on Facebook and YouTube
Invito 29 marzo_CookBook_Jellyfish
Photos are made by Antonella Leone, Kit Mak, Michele Solca, Fabio Tresca, Lorenzo Zitani.