Seawater usage in cooking: safety risks versus culinary applications

Using seawater for cooking, such as in pasta or bread, carries significant health risks if the water is collected near coastlines. While boiling can eliminate many bacteria, it does not remove chemical pollutants, microplastics, or hydrocarbons released by boat engines and urban runoff. Experts recommend using only bottled seawater specifically purified for food use to ensure safety.

In contrast to these risks, culinary events like the ‘Pizza e Mare’ at Lido Azzurro in Torre Annunziata have successfully utilized microbiologically pure seawater for dough preparation. Led by Creative Pizza Chef Peppe Vitiello, the event showcased various pairings, including pizzas and seafood, using controlled and safe seawater to enhance flavors without compromising health.