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   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

     

Borpalota Kft
Tel: +36 37 301015   Address: Koháry u. 4   Region: Upper Hungary (Fels? Magyarország)   Sub Region: Mátraalja   Town: Gyöngyös   Vineyard in Hungary


Danubiana Bt
Tel: +36 37 313096   Address: Karácsondi u. 11   Region: Upper Hungary (Fels? Magyarország)   Sub Region: Mátraalja   Town: Gyöngyös   Vineyard in Hungary


DEÉ CSALÁDI PINCÉSZET
Tel: +36-20/380-18-06 / +36-96/355-375   Address: 9081 Győrújbarát Óvoda út 12.    Region: North Transdanubia (Észak-Dunántú)   Sub Region: Pannonhalma   Town: Győrújbarát   Vineyard in Hungary


Ludányi Pince
Tel: +36 37 372303   Address: Rákóczi u. 56   Region: Upper Hungary (Fels? Magyarország)   Sub Region: Mátraalja   Town: Gyöngyöstarján   Vineyard in Hungary


Maróti Attila
Tel:    Address: Orczi u. 10   Region: Upper Hungary (Fels? Magyarország)   Sub Region: Mátraalja   Town: Gyöngyös   Vineyard in Hungary


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Ristorante Pappagallo

Restaurant in Bologna, Italy

 
Il ristorante Pappagallo, nato nel 1919, si trova nel centro di Bologna a fianco delle 2 Torri Asinelli e Garisenda, in un famoso palazzo storico del 1300.
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Vineyard in South Africa

Lievland

Vineyard in South Africa

 
Lievland boasts one of the few underground maturation and storage cellars in the Cape. The cellar, with a surface area of 744m2. It was excavated and shaped in a lower slope of the Simonsberg, near the estate's pressing cellar. Besides the advantage of a constant low temperature throughout the year, the cellar was built underground to preserve the historic farmyard.
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Wines from United States

2006 Cabernet Franc

Wines from United States

 
From the vineyard to the bottle, we take a hands on approach to making our wines.
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Buda Brandy and Sausage Festival 2011


Event Date: 10/6/2011

This year is held in the Buda Castle Brandy and Sausage Festival, which takes place in the Savoy of Buda Castle Terrace.     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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Hungary
Balaton (Plattensee) Wines Große Tiefebene (Alföld) Wines Nordosten Wines Nordwesten Wines Südliches Transdanubien Wines Tokaj-Hegyalja Wines
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