Italy, the Statistical Paradise in the Abundance’s Art
The great variety of Italian fish such as European anchovy, European seabass, Atlantic cod which if is salted is called baccalà, gilt-head seabream, swordfish, sole, bluefin tuna fascinates through a lot of techniques applied in the achievement of recipes: deep fried, grilled or marinated raw fish....
Published in: | Annals of Dunarea de Jos University of Galati. Fascicle I. Economics and Applied Informatics |
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Main Author: | |
Format: | Article in Journal/Newspaper |
Language: | English |
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Dunarea de Jos University of Galati
2022
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Subjects: | |
Online Access: | https://doi.org/10.35219/eai15840409254 https://doaj.org/article/acc01af47f9540e9bafbd107cd066283 |
Summary: | The great variety of Italian fish such as European anchovy, European seabass, Atlantic cod which if is salted is called baccalà, gilt-head seabream, swordfish, sole, bluefin tuna fascinates through a lot of techniques applied in the achievement of recipes: deep fried, grilled or marinated raw fish. The species which constitute the seafood’s world in Italy enchant through shape, colour, diversity and savour: European lobster, squid, shrimp, octopus, sea urchin, cuttlefish. Also, in Italy there is an impressive variety of shellfish: pilgrim scallop, oyster, clams and mussels which are ubiquitous from the Italian menus and cans be served with garlic, herbs and wine. |
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