‘The “figue de Solliès” is therefore very sought after for these unique organoleptic qualities, as a fruit for direct consumption on local and national markets, in well-known delicatessens and for export, but also in restaurants, by great chefs, who do not hesitate to praise its merits in culinary works (Gui Gedda, April 2004, “La magie de la figue dans la cuisine provençal e”, edited by Edisud), and also by processors, who make jams, pastries and other preparations from figs.
ottaa huomioon, että naisverkostot voivat vastavuoroisen tuen tarjoamisen lisäksi edistää merkittävällä tavalla kalatalousalasta riippuvaisten yhteisöjen taloudellista ja sosiaalista kehitystäEuroParl2021 EuroParl2021