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Aromanian Cuisine
Aromanian cuisine ( rup, Cujina 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. Aromanian cuisine has been strongly influenced by Mediterranean and Middle Eastern cuisine. In Greece, the Aromanian village of Metsovo () stands out for the cheeses made there. The most popular cheeses from Metsovo are Metsovone and Metsovela, although other types of cheeses such as Graviera are also produced in Metsovo. Much of the cheeses coming from Metsovo are fabricated on the Tositsa Foundation Cheese Factory, operating since 1958. Aside from cheeses, some typical Metsovite dishes include meats such as kontosouvli and sausages, as well as pies with vegetables and mushrooms and bean soup, all of which can be accompanied with local wine. Outside of Metsovo, the Aromanian pie Batzina is popular in the area o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Graviera
Graviera ( el, γραβιέρα ) is a cheese from Greece produced in various parts of Greece, the main of which are: Crete, Lesbos, Naxos and Amfilochia. It resembles gruyère, a Swiss cheese from whose name "graviera" is derived. Graviera is Greece's second most popular cheese after feta. Made in wheels, the rind of the hard cheese is marked with the characteristic crisscross pattern of its draining cloth. There are various types of Graviera produced in Greece. Graviera of Crete is made from sheep's milk and ripened for at least five months. It is slightly sweet, with a pleasant burnt caramel flavor. The graviera of Naxos, in contrast, is mostly made of cow's milk (80–100%). Graviera can be sliced and eaten, fried as saganaki and eaten as a snack, grated and served over pasta dishes, baked in a casserole or used in salads (in cubes or shavings). It is widely available outside Greece, where it can be purchased at large grocery stores, Greek or ethnic markets, and specialty ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mămăligă
Mămăligă (;) is a porridge made out of yellow maize flour, traditional in Romania, Moldova and West Ukraine. Poles from the Lviv area also prepare this traditional dish. It is also a traditional dish in Thessaly and Fthiotis, Greece. In Italy, Switzerland, Slovenia, Croatia and many other countries, this dish is known as polenta. History Historically a peasant food, it was often used as a substitute for bread or even as a staple food in the poor rural areas. However, in the last decades it has emerged as an upscale dish available in the finest restaurants. Roman influence Historically, porridge is the oldest form of consumption of grains in the whole of humanity, long before the appearance of bread. Originally, the seeds used to prepare slurries were very diverse as millet or einkorn. Before the introduction of maize in Europe in the 16th century, mămăligă had been made with millet flour, known to the Romans as ''pulmentum''. Corn's introduction in Romania Maize wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polenta
Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. The variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. Polenta is a staple of Northern Italian, Swiss and Balkan (where it is called kačamak or žganci) cuisines (and, to a lesser extent, the Central Italian one, e.g. Tuscany) and its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition. Etymology covered any hulled and crushed grain, especially barley-meal, and is derived from the for 'fine flour,' which shares a root with , meaning 'dust.'''Oxford English Dictionary'' 3rd edition, 2006''s.v.''/re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East and Southeast Asia ( Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in Mainland China, for its fat content and texture. Some religions and cultures prohibit pork consumption, notably Islam and Judaism. History Pigs were domesticated in Mesopotamia around 13,000 BC. Charcuterie is the branch of cooking devoted to prepared meat products such ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poultry
Poultry () are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and turkeys). The term also includes birds that are killed for their meat, such as the young of pigeons (known as squabs) but does not include similar wild birds hunted for sport or food and known as game. The word "poultry" comes from the French/Norman word ''poule'', itself derived from the Latin word ''pullus'', which means "small animal". Recent genomic study involving the four extant Junglefowl species reveals that the domestication of chicken, the most populous poultry species, occurred around 8,000 years ago in Southeast Asia - although this was previously believed to have occurred later - around 5,400 years ago - in Southeast Asia. The process may have originally occurred as a result of people hatching and rearing young birds ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bell Pepper
The bell pepper (also known as paprika, sweet pepper, pepper, or capsicum ) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, chocolate, candy cane striped, and purple. Bell peppers are sometimes grouped with less pungent chili varieties as "sweet peppers". While they are fruits—botanically classified as berries—they are commonly used as a vegetable ingredient or side dish. Other varieties of the genus ''Capsicum'' are categorized as ''chili peppers'' when they are cultivated for their pungency, including some varieties of ''Capsicum annuum''. Peppers are native to Mexico, Central America, and northern South America. Pepper seeds were imported to Spain in 1493 and then spread through Europe and Asia. The mild bell pepper cultivar was developed in the 1920s, in Szeged, Hungary. Preferred growing conditions for bell peppers include warm, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leek
The leek is a vegetable, a cultivar of '' Allium ampeloprasum'', the broadleaf wild leek ( syn. ''Allium porrum''). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus '' Allium'' also contains the onion, garlic, shallot, scallion, chive, and Chinese onion. Three closely related vegetables, elephant garlic, kurrat and Persian leek or ''tareh'', are also cultivars of ''A. ampeloprasum'', although different in their uses as food. Etymology Historically, many scientific names were used for leeks, but they are now all treated as cultivars of ''A. ampeloprasum''. The name ''leek'' developed from the Old English word , from which the modern English name for garlic also derives. means 'onion' in Old English and is a cognate with languages based on Old Norse; Danish ', Icelandic ', Norwegian ' and Swedish '. German uses ' for leek, but in Dutch, ' is used for the whole onion genus, Allium. Form Rather t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aspropotamos, Trikala
Aspropotamos (Greek: Ασπροπόταμος meaning the white river) is a former community in the Trikala regional unit, Thessaly, Greece. Since the 2011 local government reform it is part of the municipality Meteora, of which it is a municipal unit. The 2011 census recorded 419 residents in the municipal unit. The seat of the community was in Kallirroi (pop. 42). Name The community was named after the river Aspropotamos, a tributary of the Acheloos. Geography Aspropotamos is located in the southern Pindus mountains, in the westernmost part of Trikala regional unit, about 40 km west of Trikala and 20 km southeast of Metsovo. Aspropotamos covers an area of 297.082 km2. The largest settlement in the municipal unit is Agía Paraskeví (pop. 69). Subdivisions The municipal unit Aspropotamos is subdivided into the following communities (constituent villages in brackets): *Agia Paraskevi * Anthousa * Chaliki * Kallirroi * Katafyto (Katafyto, Milia) * Krania (Krania ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines not made from grapes involve fermentation of other crops including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry. Wine has been produced for thousands of years. The earliest evidence of wine is from the Caucasus reg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bean Soup
This is a list of notable bean soups, characterized by soups that use beans as a primary ingredient. Bean soups * 15 Bean Soup – a packaged dry bean soup mix produced by the N.K. Hurst Co. in the United States * Amish preaching soup – in American cuisine, it was typically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. * Bissara – a soup and a bean dip in African cuisine, prepared with dried, puréed broad beans as a primary ingredient. * Black bean soup * Bob chorba – a national Bulgarian dish, the name translates to "bean soup". It is prepared using dried beans, onions, tomatoes, chubritza or dzhodzhen (spearmint) and carrots. * Bouneschlupp – a traditional Luxemburgish green bean soup with potatoes, bacon, and onions *Dal, a term used for lentils, a dish of cooked lentils, and lentil soup on the Indian subcontinent * Fasolada – a Greek, Levantine, and Cypriot soup of dry white beans, olive oil, and veg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mushroom
A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans. The standard for the name "mushroom" is the cultivated white button mushroom, ''Agaricus bisporus''; hence the word "mushroom" is most often applied to those fungi ( Basidiomycota, Agaricomycetes) that have a stem ( stipe), a cap ( pileus), and gills (lamellae, sing. lamella) on the underside of the cap. "Mushroom" also describes a variety of other gilled fungi, with or without stems, therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. These gills produce microscopic spores that help the fungus spread across the ground or its occupant surface. Forms deviating from the standard morphology usually have more specific names, such as " bolete", " puffball", " stinkhorn", and " morel", and gilled mushrooms themselves are often called " agarics" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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