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   Recommended Greece Vineyards
Vineyard: Katogi & Strofilia S.A. Vineyard: Papantonis Winery Vineyard: Stamata winnery Vineyard: Gavalas Winery
Vineyard in Greece Vineyard in Greece Vineyard in Greece Vineyard in Greece
Address: Epirus
Tel: +30 26560 42505
hotel@katogihotel.gr
http://www.katogi-strofilia.gr
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

Vineyards in Greece

     

Tetramythos
Tel: +30 26910 97500   Address: 8th km Pounta-Kalavrita   Region: Peloponnese   Town: Ano Diakopto Egialia   Vineyard in Greece


Thimiopoulos Vineyards
Tel: +30 2310 346586   Address: Trilofos   Region: Macedonia   Town: Naousa   Vineyard in Greece


Thivaiki Gi
Tel: +30 22620 62246   Address: Vagia   Region: Central Greece   Town: Vagia Viotias   Vineyard in Greece


Titakis
Tel: +30 2810 743630   Address: Kounavi   Region: Crete   Town: Heraklion   Vineyard in Greece


To Patitiri
Tel: +30 210 6031020   Address: Leoforos Marathonos 3   Region: Central Greece   Town: Pallini   Vineyard in Greece


Tsililis
Tel: +30 24310 85885   Address: Raxa   Region: Thessalia   Town: Trikala   Vineyard in Greece


Tsolis Winery
Tel: +30 27630 22125   Address: Mouzaki Messinias   Region: Peloponnese   Town: Mouzaki Messinias   Vineyard in Greece


Tzioumakas
Tel: +30 23310 93332   Address: Fitia   Region: Macedonia   Town: Fitia Imathia   Vineyard in Greece

 

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La Manufacture

Restaurant in Châteauroux, France

 
Contigu au Best Western Hôtel Colbert, le restaurant "La Manufacture propose, dans une atmosphère lounge.
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Vineyard in France

Domaine Philippe Vandelle

Vineyard in France

 
Le vignoble du Jura remonte à la la plus haute antiquité. Au XIXème siècle, avant la crise du phylloxera, il comptait plus de 40 cépages sur 20.000 hectares. Aujourd'hui sa superficie est de 1850 ha répartis sur 4 Appellations d'Origine Contrôlée géographiques ( Arbois, Côtes du Jura, L'Etoile, Château-Chalon) plus deux AOC produits , Macvin du Jura et Crémant du Jura. Les vins sont issus des 5 cépages suivants : Chardonnay et Savagnin (blancs), Poulsard, Trousseau et Pinot Noir (Rouges).
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Wines from Italy

Valpolicella Campolietti Righetti

Wines from Italy

 
Located in Valgatara, in the heart of Valpolicella Classico, the Luigi Righetti estate is small to mid-sized, family run winery. Since 1909, when Angelo Righetti first earned a reputation as an outstanding winemaker, the family has focussed on producing quality wines offering extremely good value. Righetti's wines exhibit an exceptional balance between fruit, wood aging, acidity and alcohol. The result is a line of wines that have good aging potential, but are available for early consumption as well. The most exciting tradition to evolve from the Veneto region is the process used to dry grapes prior to pressing. Amarone and "Campolieti", the ripasso Valpolicella, have traditionally been the products to benefit from this process.
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DAIRY FEST 2012


Event Date: 10/18/2012

Agri Fest 2012 is a three day trade show cum exhibition organizing by key2green Pvt Ltd from 18 October 2012 to 20 October 2012 in Indira Gandhi Pratishthan (IGP), Gomti Nagar Lucknow (UP), India(www.dairyfest.in) For stall booking contact Here Telephone:- +91-11-6551 5433, 2994 9816 Mob:- 09311221799     More...
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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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Recipe Of The Day

Pina Colada

Pina Colada


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