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The tradition is known locally by its Slavic names, all literal variants of "bread and salt": Belarusian: хлеб і соль, Bulgarian: хляб и сол, Czech: chléb a sůl, Macedonian: леб и сол, Polish: chleb i sól, Russian: хлеб-соль, Serbo-Croatian: хлеб и со, hlȅb i so, Slovak: chlieb a soľ, Slovene: kruh in sol, Ukrainian: хліб і сіль.
Ciabatta (/ tʃ ə ˈ b ɑː t ə,-ˈ b æ t-/, Italian: [tʃaˈbatta]; lit. ' slipper ') [1] is an Italian white bread created in 1982 [2] [3] by a baker in Adria, Veneto, in response to the popularity of French baguettes. [2] [3] Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar ...
In Polish, which influenced Yiddish, róg can mean "corner", but can also mean "horn" – both the kind on an animal and the musical instrument. Croissant-shaped pastries, which look like horns, are called rogale in Polish, see rogal świętomarciński. Rogale is almost identical in pronunciation and meaning to the Yiddish word rugelach.
Different regions of the country feature certain ethnic bread varieties including the Ashkenazi Jewish bagel, the French baguette, the Italian-style scali bread made in New England, Jewish rye, commonly associated with delicatessen cuisine, and Native American frybread (a product of hardship, developed during the Indian resettlements of the ...
A chocolate babka made with a dough similar to challah, and topped with streusel. It consists of either an enriched or laminated dough; which are similar to those used for challah, and croissants respectively, that has been rolled out and spread with a variety of sweet fillings such as chocolate, cinnamon sugar, apples, sweet cheese, Nutella, mohn, or raisins, which is then braided either as ...
Today, bread remains one of the most important foods in the Polish cuisine. The main ingredient for Polish bread is rye or wheat. Traditional bread has a crunchy crust, a soft interior, and an unforgettable aroma. Such bread is made with sourdough, which lends it a distinctive taste. It can be stored for a week or so without getting too hard ...
The Kaiser roll (German: Kaiserbrötchen [ˈkaɪzɐˌbʁøːtçn̩] ⓘ; "Emperor roll"; Slovene: kajzerica; Polish: kajzerka; Hungarian: császárzsemle), also called a Vienna roll (Wiener Kaisersemmel), a hard roll or, if made by hand, also Handsemmel, is a typically round bread roll, originally from Austria.
This is a list of Italian desserts and pastries. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian desserts have been heavily influenced by cuisine from surrounding countries and those that have invaded Italy, such as Greece, Spain, Austria, and France.