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....

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Bibliographic Details
Published in:Annals of Dunarea de Jos University of Galati. Fascicle I. Economics and Applied Informatics
Main Author: Gabriela OPAIT
Format: Article in Journal/Newspaper
Language:English
Published: Dunarea de Jos University of Galati 2022
Subjects:
gourmet souvenir
seafood
panettone
prosciutto
mozzarella
spaghetti carbonara
pancetta
Electronic computers. Computer science
QA75.5-76.95
Economic theory. Demography
HB1-3840
Economics as a science
HB71-74
atlantic cod
European lobster
Online Access:https://doi.org/10.35219/eai15840409254
https://doaj.org/article/acc01af47f9540e9bafbd107cd066283
Description
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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