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Hungary
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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

     
Bozóky Kft

At present our winery holds about 35 hectares of vines spread around the excellent, sunny, south and south-west facing slopes of the Vértes hills on the areas o...

Vineyard in North Transdanubia (Észak-Dunántú) - Mór - Mór - Hungary - Tel: +36 22 407797
info@bozoky-pinceszet.hu
http://www.bozoky-pinceszet.hu

Agro-Vitál Kft
Tel: +36 37 363094   Address: Birkaparti u. 0142/46 hrsz   Region: Upper Hungary (Fels? Magyarország)   Sub Region: Mátraalja   Town: Markaz   Vineyard in Hungary


Monyók-Weinkellerei
Tel: +36 47 548033   Address: Táncsics u. 13.   Region: Tokaj-Hegyalja   Town: Mád   Vineyard in Hungary


Royal Tokaji Borászati Zrt.
Tel: +36 47 548500   Address: Rákóczi u. 35.   Region: Tokaj-Hegyalja   Town: Mád   Vineyard in Hungary


Takács Miklós
Tel:    Address: Vöröshadsereg u. 17.   Region: Tokaj-Hegyalja   Town: Mád   Vineyard in Hungary


Tokaj Classic Winery Ltd.
Tel: +36 47 348201   Address: Rákóczi u. 45.   Region: Tokaj-Hegyalja   Town: Mád   Vineyard in Hungary

 

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La Albahaca

Restaurant in Sevilla, Spain

 
En una esquina privilegiada de la Plaza de Santa Cruz de Sevilla se encuentra uno de los restaurantes más exquisitos de la capital andaluza.

En el centro de esta bellísima plaza, recoleta, especial y muy sevillana se encuentra la famosa Cruz de hierro del siglo XVII que muestra la imagen.
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Vineyard in Germany

Weingut Am Lump

Vineyard in Germany

 
Das Weingut: Unser Traditionsweingut befindet sich seit vielen Generationen im Familienbesitz. In idyllischer Landschaft im Maintal unterhalb der Vogelsburg errichteten wir in den Jahren 1976 / 1977 den Neubau des "Weingut Am Lump" von Paul und Albrecht Sauer am Hangfuße der berühmten Weinlage "Escherndorfer Lump".
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Wines from Hungary

Móri Chardonnay

Wines from Hungary

 
Our Vintage Wines Our winery has kept and marketed the historical Mór vintage wine stock since 1976. The 300 year-old cellars provide the ideal conditions for the fermentation and maturation of the various varieties and vintages. Only great, full-bodied, fiery and especially fine wines are selected to join the collection.
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WMC Wine Masters Challenge - XIII World Wine Contest


Event Date: 3/21/2011

The next edition of the Wine Masters Challenge – World Wine Contest will have some innovations.     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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Gâteau au yaourt

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Hungary
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