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

     
A. SOKOS & CO

Andreas Sokos winery, has been in production for the last forty years in the region of Kitherona, renowned for thousands of years for the fine quality of it's w...

Vineyard in Central Greece - Kitherona - Erithres Attiki - Greece - Tel: 22630 62759
sokoswns@otenet.gr
http://www.sokoswines.gr
ELASSONA WINERY

In sides of Kalouda Elassona, in altitude 400 m., under the "look of" Mount Olympus, are cultivated with genuine concern and love for good wine, chosen red & wh...

Vineyard in Thessalia - ELASSONA - Greece - Tel: +30 24930 24942
info@elassonawine.gr
http://www.elassonawine.gr

A.Sokos Wines
Tel: +30 210 6436664   Address: Erithres Attikis   Region: Central Greece   Town: Erithres Attikis   Vineyard in Greece


Cavino S.A.
Tel: +30 26910 72003   Address: Gefira Meganiti   Region: Peloponnese   Town: Egion   Vineyard in Greece


Domaine Mega Spileo
Tel: +30 26910 72003   Address: Gefyra Meganiti   Region: Peloponnese   Town: Egion   Vineyard in Greece


Elassona Winery
Tel: +30 24930 24942   Address: 2nd Km Elassona-Deskati   Region: Thessalia   Town: Elassona   Vineyard in Greece


Ktima Gerovassiliou
Tel: +30 23920 44567   Address: P.O. 16K   Region: Macedonia   Town: Epanomi   Vineyard in Greece


Lykos Winery
Tel: +30 22290 68222   Address: Malakonta Eretrias   Region: Central Greece   Town: Evia   Vineyard in Greece


Vriniotis Wines
Tel: +30 22260 32048   Address: Gialtra   Region: Central Greece   Town: Edipsos Evia   Vineyard in Greece


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Fernand - restaurant Bordeaux

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FERNAND - bistro bordelais
Ce merveilleux bistro qui jouxte la royale place de la Bourse, sur les vieux quais de Bordeaux, offre un décor intemporel.
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Château Béthanie Fruitière Vinicole d'Arbois

Vineyard in France

 
En 1906, alors que le vignoble jurassien se redresse à peine de la crise phylloxérique, les vins du midi lui assènent le coup de grâce par une concurrence impitoyable. Les vignerons arboisiens décident alors d'une historique grève de l'impôt et de la mise en commun de leurs outils de vinification : ils créent le 04 janvier une des premières coopérative vinicole de France.
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Ch. La Chambre

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Exposé à l’Est sur les monts de la Madeleine à la pointe septentrionale du massif central et dominant la plaine de la Loire, l’appellation de la Côte Roannaise s’étend sur 200 hectares.
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Молочная промышленность Сибири


Event Date: 09.06.12

VIII Специализированном конгрессе «Молочная промышленность Сибири»     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

Sinampalukang Manok - Chicken Stew in Tamarind Soup

Sinampalukang Manok - Chicken Stew in Tamarind Soup


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