I just answered this question in Zhihu. In many cases, it is decorated with protein cream, which is really unheated, that is to say, raw protein is eaten in disguise. In the baking course, the teacher has always stressed that when using fresh and healthy eggs, the egg liquid should not touch the eggshell when dividing the eggs, so as to avoid contamination of the egg liquid. But even so, it may be threatened by salmonella. The threat is the same as eating sashimi. Healthy and fresh sashimi has little natural risk, and sashimi with unknown source and long shelf life is easier to be caught. In fact, there is also a pasteurized egg on the market. At that time, I only heard a word from the teacher in the baking class, but I didn't think about it carefully. Sterilized eggs are also shelled and can be preserved for a long time. By the way, there are some protein creams made of protein powder, which can also avoid the threat of salmonella. I can't answer which one is safer and more hygienic, Italy or Switzerland.

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