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Ad alta quota non è solo l'aria ad essere più buona, ma anche il sapore dei cibi. Un dato di fatto che trova una conferma anche dalla scienza, grazie al “test del brodo” a 3.600 metri condotto da un team di ricercatori del Nestlé Research Center (NRC) di Losanna, secondo cui il sapore, il colore e l'aroma dei cibi è risultato più intenso.
Il gruppo di studiosi si è recato a Saas-Fee (VS), sul più alto ristorante girevole del mondo. Gli esperti si sono cimentati nella cottura del brodo vegetale.
Tornati in laboratorio, a 833 metri sopra il livello del mare, hanno ripetuto la preparazione del medesimo brodo (utilizzando gli stessi ingredienti: rape, carote, porri e sedano) a media e alta pressione scoprendo che la ricetta preparata ad alta quota ha un sapore ed un aspetto migliore.
ats/mas
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