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It is considered to be of higher quality for cooking than the other two grains and thus is sometimes called "true" farro. [5] Spelt is much more commonly grown in Germany, Austria and Switzerland. Confusion about the terminology for these three wheat varieties is generated by the difficult history in the taxonomy of wheat and by colloquial and ...
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Much of the taste of this traditional country food is determined by the food preservation methods used; brine, drying, and the maturing of meat and fish, called ræstkjøt and ræstur fiskur. [2] [3] Animal products dominate Faroese cuisine. Popular taste has developed, however, to become closer to the European norm, and consumption of ...
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Traditional Faroese food is mainly based on meat, seafood, and potatoes, and uses a few fresh vegetables. Mutton of the Faroe sheep is the basis of many meals, and one of the most popular treats is skerpikjøt, well-aged, wind-dried, quite chewy mutton.
Fine food, the principal study of gastronomy. Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. [1]
Faro District, the southern district covering the Algarve in southern Portugal Faro, Portugal, the municipality and main city of the district; Faro Airport, the main regional airport in the district; Roman Catholic Diocese of Faro, serving the district; Farø, an island in Denmark; Fårö, a Swedish island in the Baltic Sea
Farofa (Brazilian Portuguese:) is a type of meal made from toasted cassava. [1] It is eaten mainly in Brazil.It can be found commercially produced and packaged but can also be prepared at home based on family recipes.