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Belokranjska povitica (English: White Carniola rolled pastry) is a Slovenian national dish. [citation needed] It was supposedly brought to the White Carniola region by the Uskoks, who were Croatian Habsburg soldiers that inhabited the areas of the eastern Adriatic area. [1] The name itself, povitica, explains the preparation.
Pogača (farmers' bread) Povitica; Savijača or Štrudla with apple Orehnjača, a variety of nut roll Međimurska gibanica. Bučnica (summer squash and cottage cheese pie, can be savory or sweet) Štrukli (made with cottage cheese, sour cream and eggs, can be savory or sweet, boiled or baked)
Nut rolls are known also by many specific regional names, including: orechovník in Slovak; makowiec in Polish; potica, povitica, gibanica, orahnjača/orehnjača in Slovenian and Serbo-Croatian (walnut variant, makovnjača for variant with poppy seed, in Croatia can also be made with carob); kalács and bejgli in Hungarian; and pastiç or nokul ...
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Potica consists of a rolled pastry made of leavened paper-thin dough filled with any of a great variety of fillings, but most often with walnut filling.. The most characteristic poticas are made with ground walnut, tarragon, quark, hazelnut or poppy seed, salted ones even with cracklings or bacon, and other fillings.
Yelp Inc. is an American company that develops the Yelp.com website and the Yelp mobile app, which publishes crowd-sourced reviews about businesses. It also operates Yelp Guest Manager, a table reservation service. It is headquartered in San Francisco. Yelp was founded in 2004 by former PayPal employees Russel Simmons and Jeremy Stoppelman. It ...
The Kansas City Health Department cited these operations: Chelly’s Cafe , 214 W. 85th St., (listed at 218 W. 85th St. on the report), had eight critical violations during a June 22 routine ...
The first Le Pain Quotidien - Rue Dansaert, Brussels. Founder Alain Coumont opened Le Pain Quotidien on 26 October 1990 at 16 rue Dansaert in Brussels. [3] As a young chef, Coumont was dissatisfied with the quality of bread available in Brussels, so he began making his own, mixing flour, water and salt into the familiar loaves of his childhood.