The Gallipoli purple shrimp, a prized cross of colors and flavors

The shrimp, one of the sea crustaceans among the most appreciated by gourmets, is the topic of the next appointment with Il Gusto della Salute, the scientific column conceived and coordinated by the immunologist Mauro Minelli, responsible for Southern Italy of the Foundation for Medicine Personalized. The structural conformation of this crustacean with a long and curved body is rather articulated, whose dorsal cover (carapace) is divided into two parts: the cephalothorax, placed anteriorly, and the abdomen in turn composed of a number of mobile parts variable to depending on the species. Even the color varies with the species, from white to purple, although the chromatic aspect of the carapace, during cooking, tends to change anyway and even the red of the antennae takes on a different shade from the original one. episode of next 10 June, will be reserved by Minelli and her nutritional biologists for the Gallipoli purple shrimp (Aristeus Antennatus), a highly sought-after crustacean capable of rapid vertical movements in deep waters up to 1400 meters, in which it takes its white carapace for a walk. , a few minutes after fishing, it turns purple and then takes on a dark turquoise color in the pan. authentic gastronomic delicacy especially if eaten fresh, raw, with a pinch of salt and a drop of oil. Its taste is delicate and its fragrance is fully appreciated if, from the moment of fishing to that of consumption, a short time elapses.It is fished exclusively with trawl nets in whose sack, pulled by fishing boats, the Gallipoli fishermen collect large quantities thanks also to fishing practices carried out with suitable measures to preserve the species through, for example, the use of large mesh nets.But what are the nutritional characteristics of the Gallipoli purple shrimp? And what undesirable effects can possibly derive from its consumption? How to recognize its freshness? What is the preferable cooking method? Is there a time of year in which it is more appropriate to consume it? For the answers to the many questions relating to this authentic excellence of the Ionian Sea, we refer you to 3 pm on Friday 10 June, also on the ADNKronos channels.