In the real and experimental kitchens of the world the never ending gastronomic, molecular and nutritional debate on the "ideal" cooking oil involves socio-economic aspects, such as the cost or availability of oil in that specific corner of the world.

It is well known that everyone tends to give value to what he has and knows. Asians have soy, Northern Europeans butter, Italians lots of olives...and Italians, aware of their identity, lucidly try to understand why their "Mediterranean" choice is, at least in theory, the best.
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