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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.
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Tá an t-ábhar tite go dtí os cionn 50%, cé gur tháinig méadú ar na luachanna cothaitheacha de bharr potaisiam, cailciam, maignéisiam, iarann agus iaidín. Is é an toradh a bhíonn ann ná pizza a bhfuil an chuma chéanna air i gcruth agus i mblas an duine chlasaiceach, nach féidir idirdhealú a dhéanamh idir fiú do shaineolaithe. Gnóthachtáil eile le haghaidh taighde agus ealaín na hIodáile, tar éis an rath a bhí ar an salann íseal-salainn Genoese. Tá an fhéidearthacht ann anois feabhas a chur ar oidis tipiciúla na tíre trí chomhábhair níos sláintiúla a shaibhriú agus a dtionchar ar ár sláinte a fheabhsú.