Tropea Experience: the IGP red onion a lever for the territory
The Japanese recipe prepared by chef Hirohiko Shoda is called Tropea Katsu and is one of the dishes presented in the cooking shows hosted during the three-day Tropea Experience, which celebrates the renowned red onion Igp, recently closed. A product that helps deseasonalise and internationalise the tourist destination One of the dishes at the Tropea Experience
Fresh Point Magazine is a magazine aimed at professionals in the fruit and vegetable market. It covers topics related to market flows, from field to retail trade, examines market expectations and promotes its development from a Mediterranean perspective, but also taking into account markets and products from other countries.
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