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The original recipe, the so-called khevsuruli, consisted of only minced meat (lamb, beef or pork mixed), onions, chili pepper, salt, and cumin. [3] However, the modern recipe used mostly especially in Georgian urban areas, the so-called kalakuri, uses herbs like parsley and coriander. Mushrooms, potatoes, or cheese may be used in place of meat.
Mortadella Bologna PGI from Italy Mortadella with pistachios from Italy. Mortadella (Italian: [mortaˈdɛlla]) [1] is a large salume made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig).
Mortadella, mortadella Bologna, mortadella della Val di Non, mortadella della Val d'Ossola, mortadella di Amatrice, mortadella di Camaiore, mortadella di Campotosto, mortadella di cavallo, mortadella di fegato (or fidighin), mortadella di Prato, mortadella trequandina, mortadella umbra; Motsetta; Muscisca 'Nduja; Oca in onto 'O pere e 'o musso ...
Salumi (sg.: salume, Italian:) are Italian meat products typical of an antipasto, predominantly made from pork and cured. Salumi also include bresaola, which is made from beef, and some cooked products, such as mortadella. The word salume, 'salted meat', derives from the Latin sal, 'salt'. Examples of salumi include:
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Abkhazian cuisine uses many spices and walnuts.The most popular dishes from Abkhazia are Abysta (Абыста, porridge made of corn, similar to the Margal Ghomi), Apyrpylchapa (Апырпылчапа, pepper skin stuffed with walnut sauce), Achma (Ачма, a variation of Khachapuri), Aritsvmgeli (Арицвмгели, corn bread with walnut), Achash (Ачаш, Abkhaz chudu, with cheese ...
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