Recommended Italy Vineyards
Vineyard: Azienda Agricola Fratelli Barale Vineyard: Azienda agricola Gulfi Vineyard: Az. Agr. Rubini Pietro & Figli Vineyard: Az. Agr. Agrituristica Cantina Ca´ Roma
Vineyard in Italy Vineyard in Italy Vineyard in Italy Vineyard in Italy
Address: Piedmont (Piemonte)
Tel: +39 0173 56127
info@baralefratelli.com
http://www.baralefratelli.it/inglese/azienda-ING.htm
Address: Sicily
Tel: +39 0932 921654
vendite@gulfi.it
http://www.gulfi.it
Address: Friuli/Venezia-Giulia
Tel: +39 0432 716141
info@villarubini.net
http://www.villarubini.net
Address: Lombardy
Tel: +39 0376 803128
info@caroma.it
http://www.caroma.it

Vineyards in Apulia, Italy

     

Zicari
Tel: +39 099 4534510   Address: Via Anfiteatro 77   Region: Apulia   Town: Taranto   Vineyard in Italy


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Restaurant in Wien, Austria

Sahib

Restaurant in Wien, Austria

 
Lassen Sie sich entführen in eine sinnesfrohe Welt und genießen Sie die exotische Atmosphäre im Restaurant SAHIB!
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Vineyard in Argentina

Argento Wine Company

Vineyard in Argentina

 
Bodegas Argento is located in the Rivadavia region of Mendoza and surrounded by 60 year-old vines of Bonarda. The winery was built in 1910 with an original capacity of 1 million litres. Following a renovation in 1998, the winery now has a production capacity of 8 million litres using stainless steel tanks, new concrete vats and barrels and state of the art technology including new de-stemmers and pneumatic presses.
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Wines from Italy

Barolo

Wines from Italy

 
The Castellero vineyard comprises 6 hectares facing south-west situated in the commune of Barolo. The Michet sub-variety of the NEBBIOLO grape ......
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Events Worldwide

 Gastronomy program

Quince Festival


Event Date: 15.10.11

The Guest House Rákóczi 10:00 to 16:00 (Noszvaj, Rákóczi út 18) Quince cheese tasting and cooking, quince soup, birsalmaszósz, chicken on a bed of quince, walnut and poppy ködmönujja baking and tasting, cheese tasting and shopping     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 influência de outros povos que aqui estiveram em épocas passadas e nos Legaram em patrimônio cultural valioso, influenciando e dominando até mesmo na alimentação. A variedade de sabores e preferências 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 à abundância da caça, pesca e dos frutos silvestres, de que se serviam. A farinha de mandioca tão 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, pirões, 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 mão indígena. As negras eram mais experientes eram mais caprichosas na arte de comer bem e assim, introduziram o coco-da-baia, o azeite de dendê, a pimenta malagueta, o feijão preto, o quiabo e outros ingredientes para a elaboração de pratos mais requintados. A união das três raças criou uma cozinha tipicamente brasileira, desenvolvendo o uso constante da panela de barro, da colher de pau e do fogão de lenha, indispensáveis para aprimorar qualquer quietude.     More...
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Recipe Of The Day

Prosciutto-Wrapped Chicken Breasts with Herbed Goat Cheese

Prosciutto-Wrapped Chicken Breasts with Herbed Goat Cheese


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