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Tallinn (/ ˈtælɪn /, Estonian: [ˈtɑlʲːinː] ⓘ) [5][6] is the capital and most populous [7] city of Estonia. Situated on a bay in north Estonia, on the shore of the Gulf of Finland of the Baltic Sea, Tallinn has a population of about 461,000 (as of 2024) [2] and administratively lies in the Harju maakond (county).
Old Town of Tallinn has managed to wholly preserve its structure of medieval and Hanseatic origin. Old Town represents an exceptionally intact 13th century city plan. [1] Since 1997, the area has been registered in the UNESCO World Heritage List. The old town is bordered by the Walls of Tallinn. Its area is 113 ha and there is a buffer zone of ...
Mediterranean diet. The Mediterranean diet is a concept first invented in 1975 by the American biologist Ancel Keys and chemist Margaret Keys. The diet took inspiration from the supposed eating habits and traditional food typical of Cyprus, much of the rest of Greece, and southern Italy, and formulated in the early 1960s. [1]
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Argentine cuisine. Asado in preparation. Beef is a key component of traditional Argentine cuisine. In 2019, Argentina was the 4th largest producer of beef, with a production of 3 million tons (only behind the USA, Brazil and China).
Public transport in Tallinn consists of bus, tram, trolleybus, train, and ferry services. Tallinna Linnatranspordi (TLT) operates bus, tram and trolleybus routes, Elron operates train services, and Spinnaker OÜ operates the ferry service to Aegna Island on the high speed craft Vegtind. [1] Tallinn is the only city in Estonia to have ever used ...
Pork, garlic, wine, vinegar, paprika. Variations. Torresmos. Similar dishes. Vindaloo, adobo. Carne de vinha d'alhos ("meat of wine with garlic") is a Portuguese dish prepared using a marinade of salt, paprika, chili paste, wine or vinegar, and garlic. [1] [2] [3] Originating in Minho, it is traditionally served at Christmas time in Madeira. [4]
The meat quality grade is divided into five grades, 5, 4, 3, 2, and 1, with the highest grade being 5. Beef is graded in a total of 15 ways: A1 to A5, B1 to B5, and C1 to C5, combining the two grades, with A5 indicating the highest quality in both yield and meat quality grades. The yield grade refers to the percentage of edible meat in a cow.