AUTHOR=Revilla Pedro , Alves Mara Lisa , Andelković Violeta , Balconi Carlotta , Dinis Isabel , Mendes-Moreira Pedro , Redaelli Rita , Ruiz de Galarreta Jose Ignacio , Vaz Patto Maria Carlota , Žilić Sladana , Malvar Rosa Ana 

TITLE=Traditional Foods From Maize (Zea mays L.) in Europe

JOURNAL=Frontiers in Nutrition

VOLUME=8

YEAR=2022

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2021.683399

DOI=10.3389/fnut.2021.683399

ISSN=2296-861X

ABSTRACT=<p>Maize (<italic>Zea mays</italic> L.) is one of the major crops of the world for feed, food, and industrial uses. It was originated in Central America and introduced into Europe and other continents after Columbus trips at the end of the 15<sup>th</sup> century. Due to the large adaptability of maize, farmers have originated a wide variability of genetic resources with wide diversity of adaptation, characteristics, and uses. Nowadays, in Europe, maize is mainly used for feed, but several food specialties were originated during these five centuries of maize history and became traditional food specialties. This review summarizes the state of the art of traditional foodstuffs made with maize in Southern, South-Western and South-Eastern Europe, from an historic evolution to the last research activities that focus on improving sustainability, quality and safety of food production.</p>