Carcass the meat, turn on the light!
Who would have known how wonderful the Ganja lamb is for barbecue! Could anyone tell me how the shurpa made from the brisket of a sheep brought up in the…

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Austrian cheese
Austrian cheese along with strudel and schnitzel has gained gourmet recognition throughout the world. The traditions of its production are rooted in the past and are based on old recipes.…

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What to try in Barcelona
Cuisine of Barcelona - the main city of Catalonia - as if created for the holiday. All the dishes in this city are bright and aromatic, and each meal is…

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instilling universal

How to cook and eat pizza in Italy

It is hard to imagine more popular food in the world than pizza. Fragrant, hot, with stretching cheese threads, it is loved by everyone. This is a truly iconic product – its long history and unique cooking traditions deserve to learn a little more about them. Especially if you are going to Italy, the homeland of real pizza.
The world’s first pizzeria opened in Naples
When we say: “pizza” – we think: “Italy.” But in fact, such food was familiar to the ancient Greeks and Egyptians. In Italy, for a long time, such a simple dish remained the food of the poor – they put literally everything that was at hand into the filling. Continue reading

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 will find answers to all these questions in our article.

Why in Italy is pasta called pasta? Translated from Italian, pasta means “dough”, but this name also “stuck” to products from it, which have different shapes.
For classic Italian pasta, they take water and durum wheat flour. For other species, eggs, starch, rice, buckwheat, or other cereal flour may also be used. Continue reading

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. Peritoneum, some parts of the scapula, and trim? Where to cut, what remains after cutting the meat into beautiful portions and barbecue? That trimmings in which there are so many films and not less than that fat?

Yes, the hand itself reaches for a meat grinder or hatchets – chop, chop and fry cutlets. It will not work, my dear friends. Neither good cutlets, nor a decent kebab will come out of such a trim. It is better to add such trimmings to meat intended for meatballs, or, as such products are called in the east, kuft. What is better to make a kufta rather large and I will now explain what it is connected with.

But you imagine, however, how much it will take to cook, while the necessary changes described in the introduction to this chapter take place with connective tissue, abundantly contained in such minced meat? About two hours, or even three, after frying, you have to languish – no less. During this time, a product of any size will be prepared and this time, lovers of Continue reading

What kind of alcohol do they drink in Belgium? Belgian alcoholic drinks that Belgians value and love to drink themselves
Alcohol in Belgium is not limited to an assortment of high-quality beers. Stronger drink lovers will also be able to pamper themselves. In order to find out what the Belgians…

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Where to eat tasty and cheap in Brussels
Tourists love Brussels not only for their unique beauty, but also for delicious national food. Local chefs definitely know how to surprise even the most demanding guest. When planning a…

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Bartending - World Trends
In the modern world, bar culture is changing along with society. Bartenders of the world's leading bars, practitioners and mixology theorists point to a number of pronounced mainstream and their…

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KUKSI - THE GENIUS DISHES CONSTRUCTOR
Koreans are one of the first peoples to be deported and forcibly resettled in Central Asia and Kazakhstan. “Are there any Japanese spies among you?” And then we have the…

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