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At Romani feasts, sarmi, meats, hot sauces, celery sticks (often eaten by the Roma for virility), salads, pirogo, saviako, and a stew or two are usually served. Romani people only serve fruit on the table at pomana feasts. [6] Romani food may be cooked outdoors in cauldrons atop a wooden flame. [7] Bread forms an essential part of any meal ...
Romanian pancakes, called clătite, are thin (like the French crêpe) and can be prepared with savory or sweet fillings: ground meat, cheese, or jam. Different recipes are prepared depending on the season or the occasion. [12] Wine is the preferred drink, and Romanian wine has a tradition of over three millennia. [12]
Alongside a limited number of traditional dishes, the first Romanian cookbook includes recipes from contemporary Austrian, Hungarian, French, and German cuisines. Some recipes were taken from Anna Hofbauer's Austrian cookbook [ 10 ] and the so-called Hungarian national cookbook [ hu ] by István Cifráy [ 11 ] (or possibly from a common source).
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Don’t wait for Bastille Day to unleash your inner Francophile with these 15 classic French dishes, all using inexpensive ingredients and ranging from easy to more complex.
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Roman cuisine consists of the cooking traditions and practices of the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna . [ 1 ] These include peas , globe artichokes and fava beans , shellfish, milk-fed lamb and goat , and cheeses such as pecorino romano and ricotta . [ 2 ]
Tripes à la mode de Caen. Tripes à la mode de Caen is a traditional dish of the cuisine of Normandy, France.. In its original form this dish consisted of all four chambers of a beef cattle's stomach, part of the large intestine (this was outlawed in France in 1996), [1] plus the hooves and bones, cut up and placed on a bed of carrots, onions, leeks, garlic, cloves, peppercorns, a bouquet ...