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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

     

BEDNÁR-POLGÁR PINCE
Tel: +36203956805   Address: 2017 PÁtY, József A.u. 6. - Hungary   Region: North Transdanubia (Észak-Dunántú)   Sub Region: Pest   Town: Páty - Mézeshegy   Vineyard in Hungary


Cezar Winery Kft
Tel: +36 72 224839   Address: Szent István tér 12   Region: South Transdanubia (Dél-Dunántúl)   Sub Region: Mecsekalja   Town: Pécs   Vineyard in Hungary


MOKOS - Családi Pincészet
Tel: +36(72)200201    Address: 7771 Palkonya, Hegyalja utca 1.   Region: South Transdanubia (Dél-Dunántúl)   Sub Region: Villány   Town: Palkonya   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

 

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Papantonis Winery

Vineyard in Greece

 
The Papantonis vineyard consists of 20 acres planted in 1982 after extensive research. We chose the ideal fertile land located within the small village of Malandreni, in the high lands of the province of Argolis ...
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Huxel Rheinhessen Wein

Wines from Germany

 
Geschichte Der Alzeyer Züchter Georg Scheu kreuzte die Sorte bereits 1927 in Alzey (Gutedel x Courtiller Musqué). Benannt wurde die Rebe nach einem Winzer aus Westhofen (Rheinhessen). Er erkannte das Potential der Rebe und pflanzte diese in den 1950 Jahren auf größeren Flächen.
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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
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