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A typical calzone is made from salted bread dough, baked in an oven and stuffed with salami, prosciutto or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg. [4] Different regional variations in or on a calzone can often include other ingredients that are normally associated with pizza toppings.
A charcuterie board is of French origin and typically served as an appetizer on a wooden board or stone slab, either eaten straight from the board itself or portioned onto tableware. It features a selection of preserved foods, especially cured meats or pâtés, as well as cheeses and crackers or bread. In Europe 'charcuterie' refers to cold ...
Elghakk – a dish from Østerdalen with minced moose meat, potatoes and onions – sometimes also carrot, celery root and cream or sour cream. [35] Fenalår – a traditional cured meat made from salted and dried leg of lamb, often served with other preserved food at a Christmas buffet or at Norwegian Constitution Day.
Capocollo. Capocollo[1] (Italian: [kapoˈkɔllo]) [2] or coppa (Italian: [ˈkɔppa]) [3] is an Italian and French (Corsica) pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thinly.
Some hors d'oeuvre: mozzarella cheese sprinkled with basil flowers, black Greek olives, sun-dried tomatoes, salami and Spanish Lomo Ibérico. This is a list of notable hors d'oeuvre, also referred to as appetizers or starters, which may be served either hot or cold. They are food items served before the main courses of a meal, and are also ...
Carrozza (sandwich) – Italian dish. Caşcaval pane. Cauliflower cheese – English dish. Cervelle de canut – French cheese spread. Cheese ball (hors d'oeuvre) – American hors d'oeuvre. Cheddar sauce – Type of sauce made with cheddar cheese. Cheese and crackers – Dish, often served with wine, fruit, or meat.
Croque Monsieur. Here's another classic French sandwich that'll take your tastebuds to paradise! Ham, gruyère, dijon mustard, and béchamel sauce are sandwiched between two slices of bread ...
Saveloy. A saveloy served with chips and curry sauce in Nottingham, England. A saveloy is a type of highly seasoned sausage, usually bright red, normally boiled and available in fish and chip shops around Britain. It is sometimes also available fried in batter.
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