|
Noumboulo
Noumboulo (from Venetian ''nombolo'': loin) is a traditional charcuterie product of the Island of Corfu. It is made from whole pork tenderloin, cured with salt and spices and marinated in wine. It is then encased in natural intestine, usually together with a strip of fat, and smoked over a mixture of herbs including sage, bay laurel, thyme, terebinth, and myrtle. It is consumed thinly sliced, usually on fresh bread. Although it is enjoyed all year round, it is traditionally served as an hors d’oeuvre on Christmas Christmas is an annual festival commemorating the birth of Jesus Christ, observed primarily on December 25 as a religious and cultural celebration among billions of people around the world. A feast central to the Christian liturgical year ... and New Year's days. References Charcuterie Cuisine of the Ionian Islands Culture of Corfu Lunch meat {{meat-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of The Ionian Islands
Cuisine of the Ionian islands or Heptanesean cuisine (Greek: Επτανησιακή κουζίνα) in Greece is the cuisine of the Ionian Islands region. It has more influences from Italian cuisine than can be found in any other part of Greece due to the long period of Venetian rule in the Ionian Islands. Cephalonia Notable dishes include: * ''Andrakla'' (salad) * ''Pissara'' (salad) * ''Bourbourelia'', mix of cereals and legumes * ''Kreatopita'' (meat pie) * ''Prentza'', creamy cheese * '' Omeletta'' * '' Riganada'' * ''Sofigado'', meat (lamb or veal) with vegetables * '' Tsigaridia'', greens * ''Tsouknidopita'' Corfu * ''Bianco'', fish dish * ''Bourdeto'', fish dish * '' Bourou-bourou'', pasta soup * ''Corfú'', yellow cheese * ''Niokos'', type of orzo (pasta) * ''Pastitsio'', baked pasta * ''Pastitsada'' * '' Poulenta'' (Polenta) * '' Savoro'' * ''Sofrito'' * ''Salado'', local salami * '' Tsigareli'' * '' Noumboulo'', pork tenderloin * ''Polpettes'', meatballs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Venetian Dialect
Venetian, wider Venetian or Venetan ( or ) is a Romance language spoken natively in the northeast of Italy,Ethnologue mostly in the Veneto region, where most of the five million inhabitants can understand it. It is sometimes spoken and often well understood outside Veneto: in Trentino, Friuli, the Julian March, Istria, and some towns of Slovenia and Dalmatia (Croatia) by a surviving autochthonous Venetian population, and Brazil, Argentina, Australia, Canada, the United States, the United Kingdom, and Mexico by Venetians in the diaspora. Although referred to as an "Italian dialect" ( vec, diałeto, links=no, it, dialetto) even by some of its speakers, the label is primarily geographic. Venetian is a separate language from Italian, with many local varieties. Its precise place within the Romance language family remains somewhat controversial. Both Ethnologue and Glottolog group it into the Gallo-Italic branch. Devoto, Avolio and Ursini reject such classification, and Tagliavin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charcuterie
Charcuterie ( , also ; ; from french: chair, , flesh, label=none, and french: cuit, , cooked, label=none) is a French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, ''galantines'', ''ballotines'', '' pâtés'', and ''confit'', primarily from pork. Charcuterie is part of the ''garde manger'' chef's repertoire. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.Ruhlman, 19. Terminology The French word for a person who practices charcuterie is . The etymology of the word is the combination of ''chair'' and ''cuite'', or cooked flesh. The ''Food Lover's Companion'' says, "it refers to the products, particularly (but not limited to) pork specialties such as , etc., which are made and sold in a delicatessen-style shop, also called a ''charcuterie''." The 1961 edition of ''Larousse Gastronomique'' defines it as " e art ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corfu
Corfu (, ) or Kerkyra ( el, Κέρκυρα, Kérkyra, , ; ; la, Corcyra.) is a Greek island in the Ionian Sea, of the Ionian Islands, and, including its small satellite islands, forms the margin of the northwestern frontier of Greece. The island is part of the Corfu regional unit, and is administered by three municipalities with the islands of Othonoi, Ereikoussa, and Mathraki.https://corfutvnews.gr/diaspasi-deite-tin-tropologia/ The principal city of the island (pop. 32,095) is also named Corfu. Corfu is home to the Ionian University. The island is bound up with the history of Greece from the beginnings of Greek mythology, and is marked by numerous battles and conquests. Ancient Korkyra took part in the Battle of Sybota which was a catalyst for the Peloponnesian War, and, according to Thucydides, the largest naval battle between Greek city states until that time. Thucydides also reports that Korkyra was one of the three great naval powers of fifth century BC Greece, alo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Tenderloin
Pork tenderloin, also called pork fillet, pork steak or Gentleman's Cut, is a long, thin cut of pork. As with all quadrupeds, the tenderloin refers to the psoas major muscle along the central spine portion, ventral to the lumbar vertebrae, the most tender part of the animal, because those muscles are used for posture rather than locomotion. Products and uses In some countries, such as the United States and the Netherlands ('varkenshaas'), pork tenderloin can be bought as a processed product, already flavored with a marinade. A regional dish of the Midwestern United States is a pork tenderloin sandwich, also called a tenderloin – a very thinly sliced piece of pork, which is the larger, tougher loineye - or longissimus - muscle, which is battered or breaded, deep fried, and served on a small bun, often with garnishes such as mustard, pickle and onions. This sandwich is relatively common and popular in the U.S. Midwest, especially in the states of Iowa and Indiana. In the south ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salvia Officinalis
''Salvia officinalis'', the common sage or just sage, is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the mint family Lamiaceae and native to the Mediterranean region, though it has been naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times it has been used as an ornamental garden plant. The common name "sage" is also used for closely related species and cultivars. Names ''Salvia officinalis'' has numerous common names. Some of the best-known are sage, common sage, garden sage, golden sage, kitchen sage, true sage, culinary sage, Dalmatian sage, and broadleaf sage. Cultivated forms include purple sage and red sage. The specific epithet ''officinalis'' refers to plants with a well-established medicinal or culinary value. Taxonomy ''Salvia officinalis'' was described by Carl Linnaeus in 1753. It has been grown for centuries in the Old World f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bay Laurel
''Laurus nobilis'' is an aromatic evergreen tree or large shrub with green, glabrous (smooth) leaves. It is in the flowering plant family Lauraceae. It is native to the Mediterranean region and is used as bay leaf for seasoning in cooking. Its common names include bay tree (esp. United Kingdom), bay laurel, sweet bay, true laurel, Grecian laurel, or simply laurel. ''Laurus nobilis'' figures prominently in classical Greco-Roman culture. Worldwide, many other kinds of plants in diverse families are also called "bay" or "laurel", generally due to similarity of foliage or aroma to ''Laurus nobilis''. Description The laurel is an evergreen shrub or small tree, variable in size and sometimes reaching tall. The genus ''Laurus'' includes four accepted species, whose diagnostic key characters often overlap. The bay laurel is dioecious (unisexual), with male and female flowers on separate plants. Each flower is pale yellow-green, about diameter, and they are borne in pairs besid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thyme
Thyme () is the herb (dried aerial parts) of some members of the genus ''Thymus'' of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus ''Origanum'', with both plants being mostly indigenous to the Mediterranean region. Thymes have culinary, medicinal, and ornamental uses, and the species most commonly cultivated and used for culinary purposes is ''Thymus vulgaris''. History Thyme is indigenous to the Mediterranean region. Wild thyme grows in the Levant, where it might have been first cultivated. Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage. The spread of thyme throughout Europe was thought to be due to the Romans, as they used it to purify their rooms and to "give an aromatic flavour to cheese and liqueurs". In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off ni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pistacia
''Pistacia'' is a genus of flowering plants in the cashew family, Anacardiaceae. It contains 10 to 20 species that are native to Africa and Eurasia from the Canary Islands, all of Africa, and southern Europe, warm and semidesert areas across Asia, and North America from Mexico to warm and semidesert United States, such as Texas or California. Description ''Pistacia'' plants are shrubs and small trees growing to tall. The leaves are alternate, pinnately compound, and can be either evergreen or deciduous depending on species. All species are dioecious, but monoecious individuals of ''Pistacia atlantica'' have been noted. The genus is estimated to be about 80 million years old. It is a genus of flowering plants belonging to the family Anacardiaceae. The plants are dioecious, and have male and female trees independently; a viable population should have both sexes. Well-known species in the genus ''Pistacia'' include ''P. vera'', the pistachio, grown for its edible seeds; '' P.&nb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Myrtus
''Myrtus'' (commonly called myrtle) is a genus of flowering plants in the family Myrtaceae. It was first described by Swedish botanist Linnaeus in 1753. Over 600 names have been proposed in the genus, but nearly all have either been moved to other genera or been regarded as synonyms. The genus ''Myrtus'' has three species recognised today: *''Myrtus communis'' – Common myrtle; native to the Mediterranean region in southern Europe *''Myrtus nivellei'' – Saharan myrtle; native to North Africa *''Myrtus phyllireaefolia'' Description Common myrtle ''Myrtus communis'', the "common myrtle", is native across the Mediterranean region, Macaronesia, western Asia, and the Indian subcontinent. It is also cultivated. The plant is an evergreen shrub or small tree, growing to tall. The leaf is entire, 3–5 cm long, with a fragrant essential oil. The star-like flower has five petals and sepals, and numerous stamens. Petals usually are white. The flower is pollinated by insec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hors D'oeuvre
An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.''/ref> There are two types of hors d'oeuvre from service point of view: # General hors d'oeuvre # Classical hors d'oeuvre General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Etymology in French literally means "outside the work"; that is, "not part of the ordinary set of courses in a meal". In practice, it is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Christmas
Christmas is an annual festival commemorating Nativity of Jesus, the birth of Jesus, Jesus Christ, observed primarily on December 25 as a religious and cultural celebration among billions of people Observance of Christmas by country, around the world. A Calendar of saints, feast central to the Christian liturgical year, it is preceded by the season of Advent or the Nativity Fast and initiates the season of Christmastide, which historically in the West lasts Twelve Days of Christmas, twelve days and culminates on Twelfth Night (holiday), Twelfth Night. Christmas Day is a public holiday in List of holidays by country, many countries, is celebrated religiously by a majority of Christians, as well as Christian culture, culturally by many non-Christians, and forms an integral part of the Christmas and holiday season, holiday season organized around it. The traditional Christmas narrative recounted in the New Testament, known as the Nativity of Jesus, says that Jesus was born in Bet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
_(2).jpg "Click for more on -> Hors D'oeuvre")
.jpg "Click for more on -> Christmas")