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Bulgarian cuisine is a representative of the cuisine of Southeastern Europe.Essentially South Slavic, it shares characteristics with other Balkans cuisines. Owing to the relatively warm climate and diverse geography affording excellent growth conditions for a variety of vegetables, herbs and fruits, Bulgarian cuisine is diverse.
This is a list of vegetable dishes, that includes dishes in which the main ingredient or one of the essential ingredients is a vegetable or vegetables. In culinary terms, a vegetable is an edible plant or its part, intended for cooking or eating raw. [ 1 ]
This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts. Edible fungi are not included in this list.
To become a global cuisine, a local, regional or national cuisine must spread around the world with its food served worldwide. Regional cuisine is based upon national, state or local regions. [ 3 ] Regional cuisines may vary based upon food availability and trade, varying climates , cooking traditions and practices, and cultural differences. [ 4 ]
Cheese has been a part of Romanian cuisine since the beginning of its history. Brânză is the generic term for cheese in Romanian. Maize and potatoes became staples of Romanian cuisine after their introduction to Europe. Maize, in particular, contributed to health and nutrition improvements of Romanians in the 16th and 17th centuries ...
Balkan cuisine is characterised by very diverse, strong and spicy food. [14] [15] Pickled vegetables and small hot peppers are common ingredients, [16] with peppers appearing in ajvar spread. [6] Feta cheese is also a popular ingredient. [1] Dishes frequently make use of stuffed vegetables [8] such as sarma which is made
The name comes from the large pan ('paella' in Valencian) where it is cooked. Arròs negre. Rice with squid and squid ink cooked in a paella. Arròs amb conill i caragols. Rice dish with rabbit and snails, amongst other ingredients cooked in a paella. It is typical of the south of Valencia and especially in the Vinalopo districts. Arròs al forn.
Similarly, to Asturian cuisine, Galician dishes have maintained several Celtic links, namely with different stews. [1] Empanadas galegas Galician bread Xamón asado. The potato is a staple food in the region, first arriving in Spain from the Americas in the 16th century, and then grown first and foremost on the coasts of the Ría de Noia.