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Name Image Region Description Brudet: Dalmatia, Kvarner, Istria: A type of fish stew with spices, vegetables and red or white wine Češnovka: Turopolje: A kind of spicy pork garlic sausage: Črne čurke: Međimurje: Black pudding (blood pudding), first cooked or dried and finally baked Čvarci: Northern Croatia, Slavonia: A kind of pork ...
Croatian cuisine (Croatian: Hrvatska kuhinja) 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 ...
العربية; Azərbaycanca; Беларуская; Беларуская (тарашкевіца) Български; Bosanski; Čeština; الدارجة
Croatian drinks (2 C, 1 P) C. Food and drink companies of Croatia (4 C, 19 P) Croatian cuisine (8 C, 64 P) Pages in category "Food and drink in Croatia"
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.”
2. Bubble and Squeak. Leave it to the British to come up with some weird food names.Bubble and squeak is a cheap dish of leftover potatoes and cabbage fried together, sometimes with meat or bacon.
Product name Area Short description Image Istra: parts of Croatian and Slovenian Istria: Istra is an extra-virgin olive oil, produced in an area where olive trees have been present since Ancient Roman times. The olive oil is bitter and has a high oleic acid content (generally >74 %) and linolenic acid <10 %. [10] Istarski pršut / Istrski pršut
1. Ladyfingers, Heels of Bread, and Other Body Parts in Food. There is a stunning amount of food with human body part terminology. Heels of bread, ears of corn, heads of lettuce, toes of garlic ...