gastronomy$31057$ - translation to ολλανδικά
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  1. Λεξικά
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  3. gastronomy$31057$

gastronomy$31057$ - translation to ολλανδικά

CULINARY TRADITIONS OF HUNGARY
Hungarian food; Cuisine of hungary; Cuisine of Hungary; Hungarian soups; Hungarian drinks; Gastronomy of Hungary; Hungarian gastronomy; History of Hungarian cuisine; Alcohol in Hungary
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  • ''[[Bejgli]]'', poppy seed roll
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  • Hungarian lunch starts with soup. This is veal meat soup (''borjúhúsleves'').
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  • Csaba sausage (''Csabai kolbász'')
  • [[Chicken paprikash]] (''csirkepaprikás'') simmered in thick creamy paprika sauce with homemade pasta called ''[[nokedli]]''.
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  • ''[[Dobos Cake]]''
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  • ''Pörkölt'' which means stew in English
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  • Goulash (''gulyásleves'') in a traditional [[cauldron]] (''bogrács'').
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  • ''Hortobágyi palacsinta'', a savoury crêpe filled with veal.
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  • Hungarian bread. Traditionally Hungarians buy their bread freshly made every second or third day from the local [[bakery]], not in plastic bags or frozen.
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  • Chimney Cake - ''[[Kürtőskalács]]'' with Cinnamon
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  • ''[[Lángos]]''
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  • ''Gundel palacsinta'' filled with nuts and chocolate sauce.
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  • nokedli]]''.
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  • Winter [[salami]] is made from cured pork and spices, smoked slowly. During the process a special noble-mold is formed on the surface.
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  • ''Paprika''
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  • Stuffed cabbage (''töltött káposzta'') served with dill, sour cream, and ''sonka'' (ham). ''Töltött káposzta'' is frequently also served in a tomato sauce with sauerkraut and ''kolbász''.
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  • A cold bottle of Unicum
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gastronomy      
n. gastronomie, de kunst van het koken
Italian restaurant         
  • DOC]] labels on two bottles of [[Italian wine]]
  • Various types of [[pasta]]
  • Traditional Piedmontese ''[[agnolotti]]''
  • antipasto}}
  • A classic Italian ''[[aperitivo]]''
  • On the Subject of Cooking}}), 1709 edition.
  • ''[[Arancini]]''
  • The Art of Well Cooking}}) published by Bartolomeo Stefani in 1662
  • A [[Chicken parmigiana]], based on a combination of the Italian ''[[parmigiana di melanzane]]'' with a ''[[cotoletta]]''. It is widespread in [[North America]] and [[Australia]].
  • ''[[Pesto]]'', a [[Liguria]]n sauce made out of basil, olive oil, hard cheese and pine nuts, and which can be eaten with pasta or other dishes such as soup
  • Bucatini}} with [[Amatriciana sauce]], which features the New World food of tomatoes
  • page=198}}</ref>
  • carasau]]'' bread
  • Bottles of ''[[limoncello]]''
  • Maiale Ubriaco - Pork Braised in Chianti with Tuscan Kale
  • ''[[Cotoletta]]''
  • A ''[[pizzeria]]'' in [[Rosebank, Gauteng]], [[South Africa]]
  • alla carbonara]]''
  • fiasco]]''
  • ''[[Finocchiona]]'', a classic Tuscan Salami
  • ''[[Fontina]]'' cheese from Valle d'Aosta
  • A restored medieval kitchen inside [[Verrucole Castle]], Tuscany.
  • ''[[Frico]]'', a traditional dish in the [[Friuli-Venezia Giulia]] region
  • [[Saffron]] has been used in Italy for centuries.
  • Billboard in front of a grocery store announcing "Gnocchi del 29" in the [[Soriano Department]], [[Uruguay]]
  • ''[[Espresso]]''
  • Baked ''[[lasagne]]'' with ''[[ragù]]''
  • cornetto]]''
  • ''[[Milanesa]] a la napolitana'' with [[French fries]], an Italian-inspired dish based on the original ''[[cotoletta]]'' dish from [[Milan]], common in [[South America]]
  • A varietal [[Sagrantino]] indigenous to the region of Umbria
  • ''[[Mozzarella]] di bufala'' is a dairy product traditionally made from buffalo milk in southern Italy.
  • ''[['Nduja]]'' with bread, with a piece of 'Nduja sausage in the background
  • ''[[Olive ascolane]]''
  • [[Olive oil]]
  • cime di rapa]]'' sauce
  • ''[[Ossobuco]]'' served with ''[[risotto alla milanese]]''
  • ''[[Parmigiano-Reggiano]]'' cheese
  • ''[[Parmigiana di melanzane]]''
  • ''[[Pasta alla Norma]]'' is amongst Sicily's most historic and iconic dishes.
  • ''[[Pasta con i peperoni cruschi]]'', a traditional dish from Basilicata
  • ''[[Piadina]]''
  • ''[[Polenta]]'' with ''[[bagna càuda]]''
  • ''[[Polenta]]'' served with ''[[sopressa]]'' and mushrooms, a traditional [[peasant food]] of Veneto
  • figatellu}}
  • ''[[Focaccia]]'' with rosemary. Focaccia is widely associated with Ligurian cuisine
  • [[Italian wine]] and ''[[salumi]]''
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  • [[Bartolomeo Scappi]], personal chef to [[Pope Pius V]]
  • alpine]] regional and [[Austria]]n influence.
  • An Italian-American pizza with pepperoni (salami), mushrooms, olives and peppers
  • ''[[Tagliatelle]]'' with ''[[ragù]]''
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  • torta frita}}, which derives from Italian ''[[gnocco fritto]]''
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  • Grilled swordfish
  • Waiter pouring [[Prosecco]]
  • ''[[Zeppole]]''
CULINARY TRADITIONS OF ITALY
Italian food; Cuisine of Italy; Cuisine of Tuscany; Italian cusine; Italalian cuisine; Cusine of Italy; Tuscan cooking; Tuscan cuisine; Italian liqueur; Italian Cuisine; Italian restaurant; Drinking in Italy; Northern Italian cuisine; Fette biscottate; Gastronomy of Italy; Italian cooking; Regional cuisines of Italy; History of Italian cuisine; Ristorante; Italian rice; Medieval Italian cuisine
Italiaans restaurant
French cuisine         
  • [[Georges Auguste Escoffier]] was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods
  • A [[bouchon]], ''Le tablier'' (the apron), in Vieux Lyon
  • Yule log, a French Christmas tradition
  • Café]]'' with a ''[[croissant]]'' for breakfast
  • ''Café de Flore'', in Paris
  • [[Sweet chestnut]]s
  • Cooks at work
  • French ''[[haute cuisine]]'' presentation
  • departments]] of [[metropolitan France]] include [[Corsica]] (''Corse'', lower right). Paris area is expanded (inset at left).
  • [[French wine]]s are usually made to accompany French cuisine
  • ''Grand sechoir'', Museum of the [[Walnut]] in [[Vinay, Isère]]
  • "Carte Gastronomique de la France" belong to the outset of the "Cours Gastronomique" by Charles Louis Cadet de Gassicourt (1809).
  • carver]]. On the table to the left of the Duke is a golden [[salt cellar]], or ''nef'', in the shape of a ship; illustration from ''[[Très Riches Heures du Duc de Berry]]'', circa 1410.
  • An ''estaminet'' in Lille
  • [[Marie-Antoine Carême]] was a French chef and an early practitioner and exponent of the elaborate style of cooking known as [[grande cuisine]]
  • Polish]] wife of [[Louis XV of France]], Queen [[Marie Leszczyńska]], influenced French cuisine.
  • [[Drome]] apricots
  • Salade lyonnaise]]''
  • Restaurant ''Le Train Bleu'', in Paris
CULINARY TRADITIONS OF FRANCE
French food; Cuisine of France; French cooking; Cuisine of france; French Food; French Cuisine; Estaminet; Tielle; Drinking in France; French restaurant; Estaminets; French gastronomy; Cuisine of Burgundy; History of French cuisine; French regional cuisine; France food; France cuisine; Food of France; Medieval French cuisine
Franse Keuken

Βικιπαίδεια

Hungarian cuisine

Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.

https://en.wikipedia.org/wiki/Hungarian cuisine
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