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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| Format: | Article |
| Language: | English |
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Dunarea de Jos University of Galati
2022-04-01
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| Series: | Annals of Dunarea de Jos University. Fascicle I : Economics and Applied Informatics |
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| Online Access: | http://www.eia.feaa.ugal.ro/images/eia/2022_1/Opait1.pdf |
| 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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| ISSN: | 1584-0409 |