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Mató is consumed as a dessert. It can be sprinkled with sugar, although the most traditional way is the one that uses honey to sweeten it. It is also used in some preparations such as cottage cheese cake ( Greixonera de Brossat ), as well as the preparation of a cake such as coca de brossat ( coc de brossat ).
Mató de Pedralbes (Catalan pronunciation: [məˈto ðə pəˈðɾalβəs]) or mató de monja, is a typical dessert from Barcelona (in Catalonia, Spain) [1] made with flavoured and sweetened milk. The dish is believed to have been created in the nineteenth century, by nuns of the convent [ 2 ] in Barcelona's prestigious Pedralbes neighbourhood ...
Crema catalana 'Catalan cream' or crema cremada 'burnt cream' is a Catalan and Spanish dessert consisting of a custard topped with a layer of caramelized sugar. [1] It is "virtually identical" [2] to the French crème brûlée. Like all custards, it is made from milk, egg yolks, and sugar. Some modern recipes add cornflour. It is typically ...
If you plan to make more than four trips on the city’s bus, tram or Metro network, get a T-Casual card, which allows 10 trips in Zone 1 from €12.15/£10 across the city’s entire transport ...
Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya comarques and which is often referred to as "Catalan mountain cuisine". [1] It is considered a part of western Mediterranean ...
Traditional versions from Cremona, Lombardy, range widely in texture (morbido (lit. ' soft ' ) and chewy, to duro ( lit. ' hard ' ) and brittle) and in flavor (with various citrus flavorings, vanilla , etc., added to the nougat) and may contain whole hazelnuts, almonds and pistachios or only have nut meal added to the nougat.
[1] [2] Commonly eaten for breakfast or tea, it is honored as Producte de la Terra (English: Product of the home country) by the Department of Agriculture, Farming and Fishing of the Government of Catalonia. [1] It is assumed that this pastry originated in 1920s Girona in a pastry shop owned by Emili Puig in the Street Cort Reial.
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