Something’s Jellyfishy in the State of Italy

Photo caption: Jellyfish have been touted as a food source of the future, but finding an appetizing way to prepare them is a challenge—one that some Italian chefs are embracing. Photo credit: Agostino Petroni. Article by Agostino Petroni. Hakai Magazine – October 11, 2022.

On a snowy January morning in 2022, I walk into Duo, an exclusive little restaurant in the heart of the southern Italian town of Lecce, carrying a polystyrene box filled with two frozen plate-sized jellyfish. Antonella Leone, a senior researcher at the Italian National Research Council’s Institute of Sciences of Food Production, is with me holding an authorization letter for chef Fabiano Viva to legally handle the sea creatures. […]

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