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Italy, the Statistical Paradise in the Abundance’s Art

Author

Listed:
  • Gabriela OPAIT

    (Dunarea de Jos University of Galati, Romania)

Abstract

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.

Suggested Citation

  • Gabriela OPAIT, 2022. "Italy, the Statistical Paradise in the Abundance’s Art," Economics and Applied Informatics, "Dunarea de Jos" University of Galati, Faculty of Economics and Business Administration, issue 1, pages 123-134.
    • Handle: RePEc:ddj:fseeai:y:2022:i:1:p:123-134
    DOI: 10.35219/eai15840409254
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