Italy, the Statistical Paradise in the Abundance’s Art

Gabriela Opait
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Gabriela Opait: Dunarea de Jos University of Galati, Romania

Economics and Applied Informatics, 2022, issue 1, 123-134

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.

Keywords: gourmet souvenir; seafood; panettone; prosciutto; mozzarella; spaghetti carbonara; pancetta (search for similar items in EconPapers)
Date: 2022
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Persistent link: https://EconPapers.repec.org/RePEc:ddj:fseeai:y:2022:i:1:p:123-134

DOI: 10.35219/eai15840409254

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