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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Zum Gemalten Haus

Restaurant in Frankfurt, Germany

 
Willkommen im "Gemalten Haus"!
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Vineyard in Argentina

Fincas Rewen

Vineyard in Argentina

 
Fincas Rewen, from the Mapuche Rehuen (sacred place), was founded in the late 1990�s in one of the most popular areas of excellence for vineyards, in the province of San Juan, Argentina. The chosen area that was once bordering the Huanacache lagoons, which are still today very rich in their quality of soil, are situated south of the province, 15 Km away from the famous Route 40 of Argentina. MORE: http://www.rewenwines.com/bodega_en.html
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Wines from Greece

INIPION

Wines from Greece

 
This famous variety has been harvested, matured and bottled with special methods
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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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