Crodino, a non-alcoholic bitter aperitif, has been in production since 1964. Gruppo Campari has been manufacturing it since 1995. This orange-hued beverage is crafted from herbal extracts and sugar, and it is typically sold in 10-centiliter bottles. While popular in Italy, it is also enjoyed in other European nations. Sealed with a crown cap, the […]
Balkan cuisine represents a regional culinary style that blends elements of European cuisine with those from Western Asia. This cuisine is predominantly found in the Balkan Peninsula of Southeast Europe, encompassing modern countries such as Albania, Bulgaria, Turkey, Romania, and Greece, as well as the former Yugoslavia. However, the boundaries of this region are not […]
Tarator is a cold soup popular in Bulgaria and Northern Macedonia in summertime. It is usually served before the second course or simultaneously with the second course. Main ingredients: sour milk, cucumber, garlic, walnuts, dill, vegetable oil, water, salt, spices. Can be served with ice. Give it a try and enjoy!
Armenian cuisine encompasses the culinary traditions and dishes of the Armenian people, reflecting their historical and geographical influences. The cuisine incorporates traditional foods and drinks that have evolved over centuries in Armenian-populated regions and territories once ruled by Armenian empires. In Armenian kitchens, the preparation of meat, fish, and vegetable dishes often involves techniques like […]
Mate, pronounced as /ˈmɑːteɪ/ MAH-tay in English, [ˈmate] in Spanish, and [ˈmatʃi] in Portuguese, is a traditional South American herbal drink infused with caffeine. Also referred to as chimarrão or cimarrón, and ka’ay in Guarani, it is crafted by steeping dried yerba mate leaves in hot water. Traditionally, it is enjoyed using a metal straw […]
Pumpkin stuffed with fruit and rice is a traditional and favorite dish known in every Armenian family. Halama symbolizes “abundance” and is usually cooked in a tonir (almost the same as a tandoor oven) and served at weddings and on New Year’s Eve. The pumpkin is lowered in a wire basket over the coals and cooked this way until done. After cooking, the pumpkin is cut into slices, making it look like a flower. The flavor of the dish at this point is simply awesome! Give it a try and enjoy!
Aojiru, known as “green juice” or “green drink” in English, is a Japanese vegetable beverage typically crafted from kale or young barley grass. Renowned for its nutritional value, it contains significant amounts of vitamins and minerals, although caution is advised for those undergoing specific treatments or taking certain medications. For instance, its high potassium, phosphorus, […]
Australian cuisine encompasses the culinary traditions and practices of Australia, incorporating influences from a diverse range of cultures including British, European, Asian, and Middle Eastern. Indigenous Australians developed a unique hunter-gatherer diet over thousands of years, known as bush tucker, which relied on native plants and animals. British colonization from 1788 to 1900 heavily influenced […]
Dumper is a traditional Australian bread. It is traditionally cooked over charcoal with a yeast-free dough. Give it a try and enjoy!
Lassi, pronounced [ləsːi], is an Indian beverage made from yogurt, imparting a smoothie-like texture. Regarded as “the most popular and traditional yogurt-based drink” in India, it holds a special place in Punjab, often termed as the region’s “best-loved summer drink” and “the air conditioner of the Punjab.” Originating from the Punjab region of the Indian […]
Azerbaijani cuisine reflects the diverse cooking styles and dishes found in the Republic of Azerbaijan. Influenced by the country’s rich agricultural landscape, which includes expansive grasslands supporting a pastoral culture, as well as its strategic position at the crossroads of Europe and Asia with access to the Caspian Sea, Azerbaijani cuisine offers a varied diet […]
Khashlama, typical of Caucasian cuisine, doesn’t adhere to a single recipe but consistently delivers delicious flavor with meat as its main ingredient. Notably, it’s both flavorful and straightforward to prepare: meat and accompanying vegetables are cooked together in one pot. This dish epitomizes the healthful and hearty offerings of Caucasian cuisine, featuring meat and vegetables stewed in their own juices with minimal added liquid. Ideally cooked in a thick-bottomed pot or, traditionally, in a cauldron, khashlama embodies the essence of hearty and wholesome cooking. Give it a try and enjoy!
Atole, believed to have originated from the Nahuatl word ātōlli or from Mayan, is a traditional hot beverage of Mexican origin made from masa. Also known as atolli, atol, and atol de elote, atole can be flavored with various additions such as vanilla, cinnamon, and guava. When prepared with chocolate, it is called champurrado or […]
The culinary tradition of England encompasses a rich tapestry of cooking styles, traditions, and recipes. While distinct in its own right, it shares similarities with broader British cuisine, influenced both historically and by the exchange of ingredients and culinary ideas during the era of the British Empire, as well as through post-war immigration from diverse […]
Beef proudly called “Mongolian-style” actually has nothing to do with Mongolian cuisine at all. In fact, it is a Chinese dish adapted for the European continent. For example, it is very popular in Australia and the USA. Give it a try and enjoy!