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[5] [6] Bulgarian food often incorporates salads as appetizers and is also noted for the prominence of dairy products, wines, and other alcoholic drinks such as rakia. The cuisine also features a variety of soups, such as the cold soup tarator, and pastries, such as the filo dough-based banitsa, pita, and the various types of börek.
In some regions of Bulgaria, the filling is made with rice. There are also fillings with minced meat, onions, and mushrooms. Sweet fillings with apples (similar to apple pie or strudel) or pumpkin with sugar, walnuts, and cinnamon exist as well. In some regions, only walnuts, sugar, and cinnamon are used.
Pasta con i peperoni cruschi, an Italian pasta dish from Basilicata, defined a true representative of cucina povera ('the cuisine of the poor') [2] Pasta e fagioli , a traditional Italian pasta soup Pasta mollicata , Italian pasta dish from southern Italy, especially Basilicata, often known as a "poor man's dish" [ 3 ]
In March, the couple opened the doors to the Border Stop, a Bulgarian bistro serving up decadent 16 inch crepes, open-face princessa sandwiches and fresh organic salads.
A classical Bolognese dish, made with tagliatelle egg pasta (long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 mm to 10 mm wide), with the traditional Bolognese sauce made of tomato and minced beef (NB: Although very popular abroad, a dish named spaghetti alla bolognese does not exist in the Italian ...
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