Italy, the Statistical Paradise in the Abundance’s Art

• 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

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.