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a Spanish meat made from roast suckling pig. Very typical of Segovia. Fuet: Catalonia: sausage a Catalan thin, cured, dry sausage of pork meat in a pork gut. The most famous is made in the comarca (county) of Osona Jamón: everywhere ham a cured ham from Spain. There are two primary types of jamón: Jamón Serrano and Jamón Ibérico Jamón ...
Platter of cocido madrileño, a traditional and emblematic part of Madrid cuisine, featuring two of three traditional servings. The cuisine of the Community of Madrid is an amalgamation of the cuisines of various regions of Spain developed, in part, by mass migration to the capital city starting during the reign of King Felipe II.
Montmartre (UK: / m ɒ n ˈ m ɑːr t r ə / mon-MAR-trə, [1] [2] US: / m oʊ n ˈ-/ mohn-, [2] [3] French: [mɔ̃maʁtʁ] ⓘ) is a large hill in Paris's northern 18th arrondissement.It is 130 m (430 ft) high and gives its name to the surrounding district, part of the Right Bank.
Potajes were an important part of the Jewish cuisine in the Middle Ages, most notably adafina (a local name for a ḥamin dish) [26] along with other Jewish culinary legacies in Spain. [ 27 ] [ 28 ] [ 29 ] Almodrote (a formerly popular sauce preparation out of vogue since the late 17th century) was a Sephardic recipe in origin.
Here are 10 famous cuisines found in unexpected places. Curious to learn more about unexpected cuisines in places around the world? Check out the slideshow above.
No. The first known French toast-like dish appeared in “Apicius,” a cookbook featuring recipes from the first through fifth centuries A.D. The French don’t call this dish “French toast.”
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The remaining ingredients depend on the time of year and the vegetables available in each area. There are similar preparations throughout the Mediterranean. Other names for this kind of sauce are "samfaina" in Catalonia, "tomacat" or "tombet" in Majorca and ratatouille in France; much simpler is the "salsa napoletana" in Italy. In Alcoi and ...