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Turrón is commonly consumed in most of Spain, some countries of Latin America, and in Roussillon (France). The similar torrone is typical of Sicily, Cremona and Benevento, in Italy. Similar confections, called panucha, are produced in the Philippines. Variations are found in several regions of the northern Mediterranean.
It gets its name from the tourte, which is what it was originally made from. Though the name "tourtière" is derived from its filling, the tourte—the French name for the passenger pigeon that is now extinct in North America—was historically used as its filling before the 20th century. [4] Tourtière is not exclusive to Quebec.
Iyokan — citrus named after the historical province of Iyo; Kiyomi — citrus named after the Kiyomi-gata lagoon in Shizuoka City; Koshu grape — the city of Kōshū, Yamanashi; Mutsu apple — Mutsu Province, northern Honshu; Satsuma mandarin — the historical province of Satsuma; Yubari King — melon named after the city of Yūbari, Hokkaido
This is a list of American foods and dishes where few actually originated from America but have become a national favorite. There are a few foods that predate colonization, and the European colonization of the Americas brought about the introduction of many new ingredients and cooking styles.
One of those lessons resides in the food culture of an 80-mile-long peninsula in Central America, named a ... Contrary to the Western diet where meat is the primary source of protein, beans, corn ...
This is a list of American sandwiches.This list contains entries of sandwiches that were created in, or commonly eaten in, the United States. A sandwich is a food item consisting of one or more types of food placed on or between slices of bread, or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for some other food.
Huachinango a la Veracruzana (Snapper Veracruz style) The cuisine of Veracruz is the regional cooking of Veracruz, a Mexican state along the Gulf of Mexico.Its cooking is characterized by three main influences—indigenous, Spanish, and Afro-Cuban—per its history, which included the arrival of the Spanish and of enslaved people from Africa and the Caribbean.
Around the beginning of the 20th century, the name "tamale pie" was given to meat pies and casseroles made with a cornmeal crust and typical tamale fillings arranged in layers. Although characterized as Mexican food, these forms are not popular in Mexican American culture in which the individually wrapped style is preferred.