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The filling is a basic mix of onion, ground beef and cabbage [1] which can be made more complicated by the addition of different cheese blends, condiments and seasonings like caraway seeds. Bierock is similar to both pirogi / pirozhki of Russian cuisine and börek of Turkish cuisine .
Since Ancient Rome flatbreads like this were used, the first mention of the piadina was in 1317, [2] in the Descriptio provinciæ Romandiolæ, when papal legate Angel de Grimoard describes its recipe: "It's made with grain wheat mixed with water and seasoned with salt. It can also be made with milk and seasoned with a bit of lard".
The sweet bread’s name is derived from pan del Ton, Italian for “Toni’s bread.” It is traditionally made with rum-soaked raisins and citron. ... How to Pronounce Panettone.
It features a selection of preserved foods, especially cured meats or pâtés, as well as cheeses and crackers or bread. In Europe 'charcuterie' refers to cold meats (e.g. salami, ham etc.) and the term 'charcuterie board' would not be widely used for a board with cheese, fruit and a small amount of meat as is the case in North America.
In ancient Rome, the first taste of olive oil was "likely an oil-soaked piece of bread that may or may not have been rubbed with garlic". In modern times, bruschetta was a staple of the trattoria that made up "for the frugality of the fare". Over time, the dish gained popularity and made its way into the cuisines of higher social classes. [7]
The Roma also consume roasted apples, almond cakes, rabbit or hedgehog stew, clay-baked hedgehog and trout, snails in broth, pig stomach, and fig cakes. [9] Rabbit stew is made with rabbit meat, innards, bacon and onions. [10] Baked hedgehog is flavored with garlic, and is called hotchi-witchi or niglo, in Romani. [11]
In German cuisine, Butterbrot (literally: butter bread = bread with butter) is a slice of bread topped with butter.Also known as boterham in Dutch speaking countries, it is still considered Butterbrot or boterham even if additional toppings, such as cheese, spreads, or lunch meats, are added, as long as it begins with a slice of bread with butter.
The cheese gives the typical flavor of the cheese bread, hence its name. There is also the boiled cheese bread with a preparation technique that requires boiling water while preparing, sometimes mixed with vegetable oil in flour. The boiled cheese bread has the closest taste of natural, as in the boiling process the dough is pre-cooked.