Italy can surprise the most demanding gourmets! This southern European country is not new to tourists, the coasts of the Adriatic, Tyrrhenian, Mediterranean and Ionian seas, ancient monuments, resorts with crowds of tourists and, of course, local cuisine, are worth
If you will travel by car in Ukraine, be sure to try traditional Ukrainian cuisine. It differs in each region, even if the dish is the same, but the process of preparation and adding ingredients can be completely different. The most
The cuisine of Montenegro, although influenced by Italian, Turkish, Hungarian and other cuisines, has its own national dishes. The Italian influence can be seen in the way meat, bread, sausages, crackers or cheese are prepared in the continental part of Montenegro
The abundance offered by the fertile Anatolian lands and the diversity of being home to different cultures for many years are the main reasons why traditional Turkish cuisine is so rich. If we look at the main lines of Turkish
In a country with more than 180,000 lakes, many fish are eaten, especially salmon, rainbow trout, cod, pike and herring, as well as perch and colorful small cod – muikka. Meat dishes, with the exception of venison and game, reflect the
The cuisine of Andorra has many similarities with its Spanish neighbor, Catalonia, and somewhat with France. In addition to traditional dishes, Andorra eats a lot of mountain game, such as wild boar or hare, as well as many types of forest
We prepare the best traditional regional recipes to explore the flavors of our land Brasato al Barolo Ingredients 8 portions 1Kg priest’s hat tied like a roast 50g clarified butter 5pcs juniper berries 4pcs cloves 3pcs bay leaves 2pcs carrots
Italy is the cradle of a boundless variety of cheeses : it seems that there are over 480 types. Each region boasts its typical products , which differ not only in the different processing methods, but also in the type
France offers us a variety of 1000 different cheeses, soft cheeses (camembert, coulommiers, munster), blue cheese (roquefort, bleu d’Auvergne), cooked pressed cheeses (gruyère, county, parmesan), 45 AOC cheeses (Appellation d’ Controlled Origin) and 38 PDO (Protected Designation of Origin) cheeses.With
Turkish cuisine is rich and varied. It combines the features of the cuisine of the Middle East, Europe, Arabic and truly Turkic notes. Contains products that are widely distributed in countries that are washed by the Mediterranean Sea. Its popularity in the world