As a vegetarian, whenever I have to use minced meat I use minced quorn.  But quorn does not add any flavour to dishes, only texture. What are the best "base spices" to add to the quorn when using it in any dish, for example spaghetti sauce? 
According to Wikipedia, apple cider (US usage) is different from apple juice (US usage) in that:     "Apple juice and apple cider are both fruit beverages made from apples, but there is a    difference between the two. Fresh cider is raw apple juice that has   not undergone a filtration process to remove coarse particles of pulp   or sediment. Apple juice is juice that has been filtered to remove   solids and pasteurized so that it will stay fresh longer.   Or, in translation, "apple cider" is apple juice; "apple juice" is filtered apple juice.  So in Italy you should look for brands of apple juice with words like "with bits" or "unfiltered" on the label. 