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

     

Pannon Borház E.C
Tel: +36 96 557050   Address: Hegyalja u. 12   Region: North Transdanubia (Észak-Dunántú)   Sub Region: Pannonhalma-Sokoróalja   Town: Écs   Vineyard in Hungary


Pannon Tokaj - Vineyard and Trading House Co. LTD
Tel: +36 1 3814000   Address: Arany J. u. 14   Region: North Transdanubia (Észak-Dunántú)   Sub Region: Etyek-Buda   Town: Tolcsva   Vineyard in Hungary


Pannonhalma Klosterweingut
Tel: +36 96 570171   Address: Vár u. 1   Region: North Transdanubia (Észak-Dunántú)   Sub Region: Etyek-Buda   Town: Pannonhalma   Vineyard in Hungary


Patricius Borház Kft.
Tel: +36 47 396001   Address: Kossuth tér 1.   Region: Tokaj-Hegyalja   Town: Tokaj   Vineyard in Hungary


POZSONYI PINCE
Tel: +36 30-289-4011   Address: Alcsútdoboz Hrsz.: 2282/1 8087   Region: North Transdanubia (Észak-Dunántú)   Sub Region: ETYEK   Town: ALCSÚTDOBOZ   Vineyard in Hungary


Prantner Ferenc
Tel: +36 74 317949    Address: Présház u. 50.   Region: South Transdanubia (Dél-Dunántúl)   Sub Region: Szekszárd   Town: Szekszárd   Vineyard in Hungary

 

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Fernand - restaurant Bordeaux

Restaurant in Bordeaux, France

 
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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ANDRE TIXIER & FILS

Vineyard in France

 
Propriétaire de vignoble ŕ Chigny-les-Roses commune essentiellement viticole nichée ŕ flanc de coteaux de la montagne de Reims. De tout temps l’activité principale de ses habitants ŕ été la culture de la vigne et l’élaboration de vins réputés.
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Recommended Wines

Wines from Italy

PINOT NERO VILLA RUBINI

Wines from Italy

 
The Pinot Nero is an old vine variety from Burgundy. It is not very common in our region because of its cultivation needs and the difficulty of the vinification process. It prefers hilly grounds not too much exposed to sunlight. Though it is an early-ripening variety, this Pinot Nero of Villa Rubini is harvested late, when overripe.
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Cabbage dishes Day


Event Date: 01.10.10

The event is presented within the framework of the masters of cooking the cabbage can be made ​​meals. The full-day program for children and adults, old and young carefree fun guaranteed. The event is the Community House will be held in the courtyard and garden.     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 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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orgona lekvár

orgona lekvár


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