It's about two months that I write on HubPages and by checking the statistics of hits on pages that I published, I noticed a great similarity with my restaurant.

 Most of the Hub that I have published are recipes or reviews of wines, I have also written a couple of Hub descriptive of the territory or the kitchen in my region and they are the ones who received more visits. I think that the Hubs descriptive like The Easter Italian culinary tradition  or the territory typelike  La Notte Rosa attract visitors for their contents or at least I hope so.

As for the Hub of recipes, which are the majority and those who I like the most, I have noticed that people behave as customers of my restaurant.

The list of Hubbs recipes like  Orecchiette with Turnip Tops or Spaghettini at the "mantecato" Butter can be compared to the menu of the restaurant, the restaurantlist  is full of dishes, but basic is very similar and the readers of the Hub are as customers of the restaurant: "they order / they read" always and only certain dishes.

Usually these are the most popular type dishes like Bucatini Amatriciana  or Spaghetti with Shrimps or the more "exotic".

Customers of the restaurant and the readers of the Hubs are not interested in new research recipes, no matter if you try to create new recipes with new flavors and a search for dietary products with features that better suited to today's society but always in the respect of the tradition.

I tried to insert in the menu of my restaurant and I have written some Hubs of recipes very simple, tasty with a lot of attention to caloric content, the digestibility and the rate of cholesterol, like Swordfish with Citrus Fruits, but most customers of the restaurant does not orders and the readers of the Hub are very few. I am asking why?

Many of us in the Western world, we have problems with weight and health problems, in several media circulate messages to be careful and they suggest to try to use products with low cholesterol and low in calories but very few of us .... follow these recommendations and almost no one seems interested in the subject.

I will continue in my search for recipes suitable for the modern world, while respecting the tradition, because I am one who needs it! And I think that might be useful also for many other people.