Recommended Greece Vineyards
Vineyard: Papantonis Winery Vineyard: Stamata winnery Vineyard: Gavalas Winery Vineyard: Katogi & Strofilia S.A.
Vineyard in Greece Vineyard in Greece Vineyard in Greece Vineyard in Greece
Address: Peloponnese
Tel: +30 27510 23620
info@papantonis.gr
http://www.papantonis.gr
Address: Central Greece
Tel: 210 6218119
info@semeliwines.gr
http://www.semeliwines.com
Address: Cyclades
Tel: +30 22860 82552
info@gavalaswines.gr
http://www.gavalaswines.gr
Address: Epirus
Tel: +30 26560 42505
hotel@katogihotel.gr
http://www.katogi-strofilia.gr

Vineyards in Greece

     

 

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Palace Luzern

Restaurant in Luzern, Switzerland

 
Before you actually decide on your preferred pleasures for the palate, just look at the remarkable range of dining-and-wining venues at the PALACE LUZERN.
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Vineyard in Greece

Gavalas Winery

Vineyard in Greece

 
A tradition of three centuries Gavalas winery, in Megalochori, Santorini, is a family tradition. The family has been engaged in the vinification of the varieties grown in Santorini since the end of the 19th century.
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Wines from Australia

Echelon Petit Verdot 2007

Wines from Australia

 
Petit Verdot 2007 Riverland & Langhorne Creek The Echelon range showcases our limited release varietal wines, considered the pinnacle of each vintage. Only parcels of wine displaying exceptional fruit vibrancy and intensity of flavour make the final selection for this label. The wines are assessed not only for their youthful qualities, but an ability to develop for their full potential with further bottle maturation.
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Prova de vinhos da Ideal Drinks


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COMIDAS TÍPICAS BRASILEIRAS


O preparo dos mais diversos pratos da culinária brasileira está ligado aos aspectos socioculturais de nossa história e recebeu a influência de outros povos que aqui estiveram em épocas passadas e nos Legaram em patrimônio cultural valioso, influenciando e dominando até mesmo na alimentação. A variedade de sabores e preferências regionais, com suas especiarias e temperos próprios, tornam-se irresistíveis ao paladar mais exigente de qualquer arte da cozinha nacional. Os índios brasileiros tinham uma mesa farta e variada, graças à abundância da caça, pesca e dos frutos silvestres, de que se serviam. A farinha de mandioca tão popular entre o povo, do mais simples ao mais requentado, é uma herança indígena. Depois de retirar a raiz, secavam-na ao sol ou ralavam-na ainda fresca numa prancha de madeira cravejada de pedrinhas pontiagudas, transformando-a em farinha alva, empapada que colocavam para escorrer e secar num recipiente comprido de palha trançada. O resultado é o tupuci, ingrediente essencial no preparo de um famoso prato da cozinha brasileira: o pato no tupuci. Além de ser usado como farofa ou para fazer beijus, pirões, sopas e mingaus, o tupuci pode ser servido como sobremesa, regado com mel. As bebidas eram extraídas dos ananás, do caju, guaraná, jenipapo, acaiá e outros produtos nativos. O milho muito usado pelos índios foi amplamente aceito pelos portugueses, de paladar mais refinado, que preferiam a comida preparada pelas escravas negras do que as da mão indígena. As negras eram mais experientes eram mais caprichosas na arte de comer bem e assim, introduziram o coco-da-baia, o azeite de dendê, a pimenta malagueta, o feijão preto, o quiabo e outros ingredientes para a elaboração de pratos mais requintados. A união das três raças criou uma cozinha tipicamente brasileira, desenvolvendo o uso constante da panela de barro, da colher de pau e do fogão de lenha, indispensáveis para aprimorar qualquer quietude.     More...
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Brioche perdue à la soupe de fruits rouges

Brioche perdue à la soupe de fruits rouges


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