What to try in Vienna with food
The national cuisine of Austria has incorporated many recipes from around the world, but at the same time remains original and not like the others. There are a number of…

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In oranges: Kufta
In addition to the wonderful cuts, so well suited for stewing and long stewing, after cutting the lamb, there is meat that seems only to be minced and will fit.…

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Risotto and paella
Paella and risotto are two characteristic dishes of two wonderful national cuisines: Spanish and Italian. True, this does not stop many tourists from confusing them, because both dishes are prepared…

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between them

Oil and onions, oil and carrots: interaction

In recent years, the real trouble is with the quality of sunflower oil. I do not mean cold-pressed oil, which is suitable only in salads, but industrial-produced, in large quantities, sunflower oil. Ruthless competition between manufacturers, the desire to make the product even cheaper leads to a decrease in the quality of oil – and already far from the best.

Meanwhile, our health depends on the quality of vegetable oil and fats no less than on the quality of drinking water.

When choosing oil for cooking, one should focus on two characteristics:
whether its taste and smell are suitable for the planned dish and whether the oil will cope with the tasks assigned to it.

For each oil, there is a so-called smoke point – the temperature at which the substances contained in the Continue reading

Risotto and paella

Paella and risotto are two characteristic dishes of two wonderful national cuisines: Spanish and Italian. True, this does not stop many tourists from confusing them, because both dishes are prepared on the basis of rice. And someone even believes that they are only European varieties of pilaf. So let’s see how the risotto differs from paella and what is the difference between them.

Paella – Spanish, Risotto – Italian
The history of the main national Spanish dish dates back hundreds of years. It is believed that the “prototype” of modern paella was first prepared in the 15th century, although many of its recipes are found in cookbooks from the 13th century. And historians are not tired of claiming that a similar food Continue reading

Cheese with Worms
Attention, hunters for incredible gastronomic adventures! A trip to Italy awaits you, which means an opportunity to find the most dangerous of the existing delicacies in the country - Kasu…

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Where to eat tasty and cheap in Bruges: the best cafes and restaurants for tourists
One of the most picturesque European cities is known to tourists not only for beautiful landscapes or ancient mills and canals, but also for delicious Belgian cuisine. The city has…

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The types of Italian pasta you can try on a trip around the country
Pasta is an incredibly popular food that can be considered the gastronomic symbol of Italy. What happens, how to choose her? Where in Rome to try real Italian pasta? You…

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The elusive truth about hashlam
Almost from the moment of birth, every person is surrounded by rules, starting from the rule of cutting the umbilical cord and feeding breast milk strictly by the hour, and…

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