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Soparnik
Soparnik (plural: ''soparnici'') is a traditional Croatian dish. It is usually a savoury pie with a filling of Swiss chard. Other names are soparnjak, zeljanik or uljenjak. It is the most famous speciality of the Dalmatian region of Poljica, between Split and Omiš. The original season for the dish was the colder time of the year when older, sweeter chard was available. Basically, it is a very simple dish made from common ingredients from the region: Chard with onions and parsley between two layers of simplest dough. Among the numerous local variations there are also sweet ones, for example with nuts, dried fruits or caramel. In 2016, the European Commission listed soparnik as a non-material national heritage of Croatia certified with the specific geographical origin. History In the region it is said to be the prototype of the Italian pizza, which the Romans brought to Italy. Intermittently it was widespread as poor man's food and lenten food. Today it is used as a cultura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soparnik
Soparnik (plural: ''soparnici'') is a traditional Croatian dish. It is usually a savoury pie with a filling of Swiss chard. Other names are soparnjak, zeljanik or uljenjak. It is the most famous speciality of the Dalmatian region of Poljica, between Split and Omiš. The original season for the dish was the colder time of the year when older, sweeter chard was available. Basically, it is a very simple dish made from common ingredients from the region: Chard with onions and parsley between two layers of simplest dough. Among the numerous local variations there are also sweet ones, for example with nuts, dried fruits or caramel. In 2016, the European Commission listed soparnik as a non-material national heritage of Croatia certified with the specific geographical origin. History In the region it is said to be the prototype of the Italian pizza, which the Romans brought to Italy. Intermittently it was widespread as poor man's food and lenten food. Today it is used as a cultura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soparnik Preparation
Soparnik (plural: ''soparnici'') is a traditional Croatian dish. It is usually a savoury pie with a filling of Swiss chard. Other names are soparnjak, zeljanik or uljenjak. It is the most famous speciality of the Dalmatian region of Poljica, between Split and Omiš. The original season for the dish was the colder time of the year when older, sweeter chard was available. Basically, it is a very simple dish made from common ingredients from the region: Chard with onions and parsley between two layers of simplest dough. Among the numerous local variations there are also sweet ones, for example with nuts, dried fruits or caramel. In 2016, the European Commission listed soparnik as a non-material national heritage of Croatia certified with the specific geographical origin. History In the region it is said to be the prototype of the Italian pizza, which the Romans brought to Italy. Intermittently it was widespread as poor man's food and lenten food. Today it is used as a cultur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Croatian Dishes
This is a list of dishes found in Croatian cuisine in alphabetical order. Croatian cuisine has developed through centuries, it is heterogeneous and known as a cuisine of the regions. Every region of Croatia has its own distinct culinary tradition. Croatian dishes See also * List of national dishes * List of European cuisines This is a list of European cuisines. A cuisine is a characteristic style of cooking practices and traditions, often associated with a specific culture. European cuisine (also called "Western cuisine") refers collectively to the cuisines of Europe ... {{DEFAULTSORT:Croatian Dishes, List Of * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pies, Tarts And Flans
This is a list of pies, tarts and flans. A pie is a baked or fried dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savory ingredients. A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savory, though modern tarts are usually fruit-based, sometimes with custard. Flan, in Britain, is an open pastry or sponge case containing a sweet or savory filling. A typical flan of this sort is round, with shortcrust pastry. Pies, tarts and flans See also * List of baked goods * List of breads * List of cakes * List of cookies * List of desserts * List of pastries * List of puddings References External links 25 Perfect Pies Martha Stewart. {{Lists of prepared foods Pies Pies A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croatian Cuisine
Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its roots date back to ancient times. The differences in the selection of foodstuffs and forms of cooking are most notable between those in mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with Hungarian and Turkish cuisine, using lard for cooking, and spices such as black pepper, paprika, and garlic. The coastal region bears the influences of Greek and Roman cuisine, as well as of the later Mediterranean cuisine, in particular Italian (especially Venetian). Coastal cuisines use olive oil, herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon and orange rind. Peasant cooking traditions are based on imaginative variations of several basic ingredients (cereals, dairy products, meat, fish, vegetables, nut ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Split, Croatia
)'' , settlement_type = List of cities and towns in Croatia, City , anthem = ''Marjane, Marjane'' , image_skyline = , imagesize = 267px , image_caption = Top: Nighttime view of Split from Mosor; 2nd row: Cathedral of Saint Domnius; City center of Split; 3rd row: View of the city from Marjan, Split, Marjan Hill; Night in Poljička Street; Bottom: ''Riva'' waterfront , image_flag = Flag of the City of Split.svg , flag_size = 150px , flag_link = Flag of Split , image_seal = , seal_size = , image_shield = Coat of arms of Split.svg , shield_size = 90px , shield_link = Coat of arms of Split , image_map = , mapsize = , map_caption = Map of the Split city area. , image_map1 = , mapsize1 = , map_caption1 = ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Intangible Cultural Heritage
An intangible cultural heritage (ICH) is a practice, representation, expression, knowledge, or skill considered by UNESCO to be part of a place's cultural heritage. Buildings, historic places, monuments, and artifacts are cultural property. Intangible heritage consists of nonphysical intellectual wealth, such as folklore, customs, beliefs, traditions, knowledge, and language. Intangible cultural heritage is considered by member states of UNESCO in relation to the tangible World Heritage Site, World Heritage focusing on intangible aspects of culture. In 2001, UNESCO made a survey among States and Non-governmental organization, NGOs to try to agree on a definition, and the Convention for the Safeguarding of the Intangible Cultural Heritage was drafted in 2003 for its protection and promotion. Definition The Convention for the Safeguarding of the Intangible Cultural Heritage defines the intangible cultural heritage as the practices, representations, expressions, as well as the kn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pies
A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit (as in an apple pie), nuts (pecan pie), brown sugar (sugar pie), sweetened vegetables (rhubarb pie), or with thicker fillings based on eggs and dairy (as in custard pie and cream pie). Savoury pies may be filled with meat (as in a steak pie or a Jamaican patty), eggs and cheese (quiche) or a mixture of meat and vegetables (pot pie). Pies are defined by their crusts. A ''filled'' pie (also ''single-crust'' or ''bottom-crust''), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A ''top-crust'' pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A ''two-crust'' pie has the filling completely enclosed in the pastry shell. Shortcrust pastry is a typical kind of pastry used for pie crusts, but many things can be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chard
Chard or Swiss chard (; ''Beta vulgaris'' subsp. ''vulgaris'', Cicla Group and Flavescens Group) is a green leafy vegetable. In the cultivars of the Flavescens Group, the leaf stalks are large and often prepared separately from the leaf blade; the Cicla Group is the leafy spinach beet. The leaf blade can be green or reddish; the leaf stalks are usually white or a colorful yellow or red. Chard, like other green leafy vegetables, has highly nutritious leaves, making it a popular component of healthy diets. Chard has been used in cooking for centuries, but because it is the same species as beetroot, the common names that cooks and cultures have used for chard may be confusing; it has many common names, such as silver beet, perpetual spinach, beet spinach, seakale beet, or leaf beet. Classification Chard was first described in 1753 by Carl Linnaeus as ''Beta vulgaris'' var. ''cicla''. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Release Agent
A release agent (also mold release agent, release coating, or mold release coating) is a chemical used to prevent other materials from bonding to surfaces. It can provide a solution in processes involving mold release, die-cast release, plastic release, adhesive release, and tire and web release. Release agents provide the critical barrier between a molding surface and the substrate, facilitating separation of the cured part from the mold. Without such a barrier in place, the substrate would become fused to the mold surface, resulting in difficult clean-up and dramatic loss in production efficiency. Even when a release agent is used, factors such as irregular applications or improper release agent choice may have a dramatic effect on the quality and consistency of the finished product. Many kinds of release agents are used. They are waxes, fatty ester, silicones, and metallic soaps. 420 px, Magnesium stearate is a release agent. Functionality Cosolvent Volatile organic compo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rolling Pin
Rolling is a type of motion that combines rotation (commonly, of an axially symmetric object) and translation of that object with respect to a surface (either one or the other moves), such that, if ideal conditions exist, the two are in contact with each other without sliding. Rolling where there is no sliding is referred to as ''pure rolling''. By definition, there is no sliding when there is a frame of reference in which all points of contact on the rolling object have the same velocity as their counterparts on the surface on which the object rolls; in particular, for a frame of reference in which the rolling plane is at rest (see animation), the instantaneous velocity of all the points of contact (e.g., a generating line segment of a cylinder) of the rolling object is zero. In practice, due to small deformations near the contact area, some sliding and energy dissipation occurs. Nevertheless, the resulting rolling resistance is much lower than sliding friction, and thus, roll ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive Oil
Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: for frying foods or as a salad dressing. It can be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine; the other two are wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC. In 2019–2020, world production of olive oil was . Spain was the largest producer followed by Italy, Tunisia, Greece, Turkey and Morocco. San Marino has by far the largest per capita consumption of olive oil worldwide. The composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. It consists mainly of oleic acid (up to 83%), with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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