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Ossobuco
Ossobuco (pronounced [ˌɔssoˈbuːko]; Milanese: òss bus [ˌɔzˈbyːs]) is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. There are two types of ossobuco: a modern version that has tomatoes and the original version which does not. The older version, ossobuco in bianco, is flavoured with cinnamon, bay leaf and gremolata. The modern and more popular recipe includes tomatoes, carrots, celery and onions; gremolata is optional
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Palatschinken
Palatschinke or palacsinta is a thin crêpe-like variety of pancake common in Central and Eastern Europe. Names of the dish include Palaçinka (Albanian), Palatschinke (pl
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Hungarian Cuisine
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars
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Umami
Umami (/uˈmɑːmi/), or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as savory, and characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamate
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Breaded Cutlet
Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it
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Carpaccio
Carpaccio (UK: /kɑːrˈpæi/ or US: /kɑːrˈpɑː, -i/; Italian pronunciation: [karˈpattʃo]) is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer. It was invented in 1950 by Giuseppe Cipriani from Harry's Bar in Venice during an electricity outage and popularised during the second half of the twentieth century. The beef was served with lemon, olive oil, and white truffle or Parmesan cheese
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Bratwurst
Bratwurst (German: [ˈbʁaːtvʊɐ̯st] (About this sound listen)) is a type of German sausage made from veal, beef, or most commonly pork
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Ragout
The term ragout /ræˈɡ/ (French ragoût French pronunciation: ​[ʁaɡu]) refers to a main-dish stew.

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French Cuisine
French cuisine consists of the cooking traditions and practices from France. In the 14th century Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. During that time, French cuisine was heavily influenced by Italian cuisine. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine
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