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In Romania, a similar cold cut is also known as parizer. In Hungary, a similar product is called mortadella and a plain variety called pariser , parizer or párizsi . The term parizer is also often used in Bosnia-Herzegovina and Croatia, [ 7 ] while parizier is used in other territories of the Balkans.
Aromanian cuisine (Aromanian: Cuzina armãneascã) is the traditional cuisine of the Aromanians.The Aromanians are a small Balkan ethnic group scattered throughout the region, living in the countries of Albania, Bulgaria, Greece, North Macedonia, Romania and Serbia. [1]
Crab & Mortadella Dip by Angie Rito and Scott Tacinelli. Angie grew up working in her family's Italian bakery and deli, and ingredients like mortadella played a big role in her young life. We love ...
Ghiveci - Romania's national dish; a vegetable stew similar to the Bulgarian gjuvec and the Hungarian lecsó [20] [21] Ghiveci călugăresc - vegetable stew prepared by the nuns in the monasteries Fasole batută - bean paste made from Romanian refried beans, uses white or cannellini beans, with the addition of olive or sunflower oil and minced ...
Mititei (Romanian pronunciation:) or mici (Romanian pronunciation:; both Romanian words meaning "little ones", "small ones") is a traditional dish from Romanian cuisine, consisting of grilled ground meat rolls made from a mixture of beef, lamb and pork, with spices such as garlic, black pepper, thyme, coriander, anise, savory, and sometimes a touch of paprika.
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The Aromanians in Romania (Aromanian: armãnji or rrãmãnji; Romanian: aromâni or machedoni) are a non-recognized ethnic minority in Romania that numbered around 26,500 people in 2006. [1] Legally, Romania regards the Aromanians and other groups such as the Megleno-Romanians and the Istro-Romanians as part of the Romanian nation .
Mortadella di Campotosto (popularly called coglioni di mulo) is a salami produced in limited quantities in the territory of the comune (municipality) of Campotosto, in the province of L'Aquila, Abruzzo.