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   Recommended Hungary Vineyards
Vineyard: Béres Szolobirtok és Pincészet Kft Vineyard: Badacsonyi Pincegazdaság Zrt Vineyard: Bárdos és Fia Pincészet Bt Vineyard: Bozóky Kft
Vineyard in Hungary Vineyard in Hungary Vineyard in Hungary Vineyard in Hungary
Address: Tokaj-Hegyalja
Tel: +36 47 536000
info@beresbor.hu
http://www.beresbor.hu
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

Vineyards in Hungary

     

Alfred Fischer GmbH
Tel: +43 2626 5238   Address: Kisapáti   Region: Balaton   Sub Region: Badacsony   Town: Kisapáti   Vineyard 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


Halasi Borászati Kft
Tel: +36 77 422228   Address: Batthyány u. 54   Region: Great Hungarian Plain (Alföld-Duna)   Sub Region: Kunság   Town: Kiskunhalas   Vineyard in Hungary


Kecel-Borker Kft
Tel:    Address: I. körzet 59   Region: Great Hungarian Plain (Alföld-Duna)   Sub Region: Kunság   Town: Kecel   Vineyard in Hungary


KOVÁCS-GRESSLY PINCE
Tel: (+36) 30 294 8512 / (+ 36) 72 493 207   Address: H-7773 Kisjakabfalva, Fő út 43.   Region: South Transdanubia (Dél-Dunántúl)   Sub Region: Villány   Town: Kisjakabfalva   Vineyard in Hungary


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Kaffee Mühle

Restaurant in Bremen, Germany

 
Kaffee Mühle
Jeden Tag verbessern wir unsere Kreationen,
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Vineyard in Italy

Az. Agricola San Vincenti

Vineyard in Italy

 
The owner of this enchanting private estate in Gaiole in Chianti is called Roberto Pucci, a dynamic entrepreneur just into his sixties from Prato, who having fallen in love with the marvellous Chianti area some years ago decided to dedicate all his resources to the production of wines with a great character
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Hessische Bergstrasse

Wines from Germany

 
Die Erzeugung des Traubengutes und der Ausbau der Weine erfolgen nach dem Motto „Klasse statt Masse“. Dies geschieht stets im Einklang mit Natur und Umwelt, im Weinberg, im Keller und in der Vermarktung. Dabei steht die Erzeugung von bekömmlichen, gebiets- und rebsortentypischen Weinen an erster Stelle. Ein eigenes QM-System mit Überprüfung der Vegetation- und Rebenentwicklung in den Weinbergen ist die Vorraussetzung für die Herstellung von hochwertigen Produkten.
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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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Recipe Of The Day

Beef Caldereta - Rich tomato-based stew traditionally cooked with goat meat

Beef Caldereta - Rich tomato-based stew traditionally cooked with goat meat


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Hungary
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