Recommended Hungary Vineyards
Vineyard: Badacsonyi Pincegazdaság Zrt Vineyard: Bárdos és Fia Pincészet Bt Vineyard: Bozóky Kft Vineyard: Béres Szolobirtok és Pincészet Kft
Vineyard in Hungary Vineyard in Hungary Vineyard in Hungary Vineyard in Hungary
Address: Balaton
Tel: +36 87 580510
joborok@axelero.hu
http://www.bprt.hu
Address: Upper Hungary (Fels? Magyarország)
Tel:
bardos@bardosbor.hu
http://www.bardosbor.hu
Address: North Transdanubia (Észak-Dunántú)
Tel: +36 22 407797
info@bozoky-pinceszet.hu
http://www.bozoky-pinceszet.hu
Address: Tokaj-Hegyalja
Tel: +36 47 536000
info@beresbor.hu
http://www.beresbor.hu

Vineyards in Hungary

     

FÁNCSI HEGYI PINCE (Boden-Vin kft.)
Tel: +36 20/ 9- 741-045, 06-30/470-89-22    Address: 8627 Kötcse 033/15 hrsz.   Region: Balaton   Sub Region: Balatonboglár   Town: Kötcse   Vineyard in Hungary


Fekete Borpince
Tel: +36 74 414785   Address: Zápor u. 3.   Region: South Transdanubia (Dél-Dunántúl)   Sub Region: Szekszárd   Town: Szekszárd   Vineyard in Hungary


Fitomark-94 Kft.
Tel: +36 47 384275   Address: Arany J. u. 16/a   Region: Tokaj-Hegyalja   Town: Tolcsva   Vineyard in Hungary


Fodorvin Családi Pincészet
Tel: +36 87 445027   Address: Hunyadi u. 9   Region: Balaton   Sub Region: Balatonfelvidék   Town: Aszóf?   Vineyard in Hungary


Frittmann Testvérek Kft
Tel: +36 78 482690   Address: Eötvös u. 5   Region: Balaton   Sub Region: Balatonmelléke   Town: Soltvadkert   Vineyard in Hungary


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Matsuri

Restaurant in Reims, France

 
Matsuri, les restaurants
Premier restaurant japonais d'Europe de type comptoir tournant, Matsuri vous invite ŕ partager des moments de plaisir et de convivialité. Sur le convoyeur oů les assiettes défilemnt devant vous, choisissez parmi une trčs large sélection de spécialités telles que sushi, sashimi, maki, salades, brochettes yakitori et desserts. retrouvez dans nos restaurants des matičres nobles, des décors raffinés, une ambiance typiquement japonaise.
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Vineyard in Greece

Papantonis Winery

Vineyard in Greece

 
The Papantonis vineyard consists of 20 acres planted in 1982 after extensive research. We chose the ideal fertile land located within the small village of Malandreni, in the high lands of the province of Argolis ...
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Ch. La Chambre

Wines from France

 
Exposé ŕ l’Est sur les monts de la Madeleine ŕ 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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COMIDAS TÍPICAS BRASILEIRAS


O preparo dos mais diversos pratos da culinária brasileira está ligado aos aspectos socioculturais de nossa história e recebeu a influęncia de outros povos que aqui estiveram em épocas passadas e nos Legaram em patrimônio cultural valioso, influenciando e dominando até mesmo na alimentaçăo. A variedade de sabores e preferęncias 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 ŕ abundância da caça, pesca e dos frutos silvestres, de que se serviam. A farinha de mandioca tăo 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, pirőes, 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 măo indígena. As negras eram mais experientes eram mais caprichosas na arte de comer bem e assim, introduziram o coco-da-baia, o azeite de dendę, a pimenta malagueta, o feijăo preto, o quiabo e outros ingredientes para a elaboraçăo de pratos mais requintados. A uniăo das tręs raças criou uma cozinha tipicamente brasileira, desenvolvendo o uso constante da panela de barro, da colher de pau e do fogăo de lenha, indispensáveis para aprimorar qualquer quietude.     More...
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