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A platter of cheese as served in a hotel in Monaco. Monégasque cuisine is the cuisine of the principality of Monaco.It is a Mediterranean cuisine shaped by the cooking style of Provence and the influences of nearby northern Italian and southern French cooking (and French cuisine in general), [1] in addition to Monaco’s own culinary traditions.
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U Pan de Natale is a type of bread that is traditionally served during Christmastide in Monaco. [1] The bread is circular, decorated with a cross formed by four to seven walnuts or hazelnuts. [2] [1] The bread would be placed in the centre of the table during the festive period after being blessed by the fireside and surrounded by olive twigs.
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In Latin America, dishes may be claimed or designated as a plato nacional, [351] although in many cases, recipes transcend national borders with only minor variations. [citation needed] Preparations of ceviche are endemic in Peru and Ecuador, while a thin cut of beef known as matambre is considered close to being a national dish in Paraguay. [352]
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The leaves of the Corchorus species are used as a vegetable in Middle Eastern, East African, North African, and South Asian cuisine. Mulukhiyyah is rather bitter, and, when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as "slimy," rather like cooked okra. Pastilla: Algeria and Morocco
Peaches, lemons, and pears are popular fruits for recipes, as well as sweet cheeses, such as ricotta and mascarpone. [1] Coffee, especially espresso, are integral to Italian culture and cuisine, and is featured frequently in dessert recipes, such as tiramisù.