Traditional Recipes from Italian Cuisine –
Francesco style Caprese
Hi, I’m Francesco. Today, I’m going to share with you a Caprese dish: Caprese. A simple yet flavorful dish, a symbol of the Italian culinary culture of my childhood.
Hi, I’m Francesco. Today I’m going to share with you a dish that touched both my heart and the green hills of Tuscany: Pappa al Pomodoro. This simple yet flavorful dish is a symbol of my childhood and the rich culinary culture of Tuscany.
The Story of Pappa al Pomodoro
“Baba Ghanoush” is a delicious appetizer or dip sauce from Middle Eastern cuisine that is also loved in our country, Turkey and Lebanon. This delicious snack is prepared by mixing tahini, lemon juice and Olive Oil with a puree made using grilled eggplant. The intense flavor of eggplant and the creamy texture of tahini make baba ghanouj a unique taste experience. It is usually served with lavash or pita bread.
The dove sandwich is a type of sandwich designed in Izmir, Turkey. It is very popular in Izmir, especially in Urla and Çeşme districts. Kumru sandwich is usually made by placing ingredients such as sausage, sausage, tulum cheese or Cheddar Cheese, tomato, lettuce and parsley between bagel bread.
Kumru sandwich must-haves include bagel bread, melted cheese, sausage, sausage, tomato, parsley and lettuce. These ingredients create the characteristic flavor and structure of the sandwich. In some recipes, ingredients such as peppers and onions are also used.
Dove Sandwich Recipe:
Breakfast culture varies greatly around the world. These differences are caused by geographical, climatic, religious and cultural factors. Breakfast is an important concept shaped by the traditions and local products of the communities.
Geographical Differences: Breakfasts in different regions vary depending on geographical factors. For example, in Mediterranean countries, ingredients such as olive oil, fresh vegetables, cheese, olives and honey are common for breakfast. In Middle Eastern countries, foods such as hummus, falafel, tahini, olives and hot pita bread are preferred. In Asian countries, rice, soups, seafood and fermented foods are frequently consumed. In America, on the other hand, foods such as coffee, cereal, sausage, eggs and pancakes are generally preferred for breakfast.
Climate and Seasonal Differences: Climate and season affect breakfast preferences. In cold climates, warm and hearty food is preferred for breakfast. For example, in Scandinavian countries, foods such as salmon, cheese, and yogurt are frequently consumed. In hot climates, light and refreshing breakfasts are preferred. In tropical regions, fresh fruit, coconut, and rice are commonly found for breakfast.
Buryan
Büryani is known as a local delicacy of Siirt and Bitlis. It is usually prepared using mutton or lamb. First of all, the meat is subjected to a special marinade process for making buryan. Then, it is baked in tandoor or oven for a long time. In the process of cooking, spices and oils are added to the meat, resulting in a rich aroma. As a result, Siirt Buryani is served as a hearty and delicious meat dish.
Located in Croatia, Plitvice National Park is a natural wonder famous for its unique natural beauty and fascinating landscapes. This national park is located in the northwest of the country, between the cities of Zagreb and Zadar, and is one of the most famous tourist destinations in Croatia, which borders Slovenia. Plitvice National Park is a UNESCO World Heritage Site worldwide, and there are many reasons why it’s worth it.
Plitvice National Park is famous as a region with 16 crystal clear turquoise lakes and hundreds of waterfalls. These lakes and waterfalls are fascinated and the dancing of the water within the park fascinates visitors. The walking paths in the park are full of wooden bridges and eye-catching views. It is a paradise for nature lovers and photographers.
Vitello tonnato,
Vitello tonnato is a dish that originated in the northwest of Italy, especially in the Piemonte region. The Piemonte region is an important region for Italian cuisine, and the region’s dishes have spread to other parts of Italy as well. Although the origins of the vitello tonnato are not exactly known, it is usually from the 19th century. century in Piemonte, and over time it also became popular in other parts of Italy.
Focaccia
Focaccia is a pastry typical of Italian cuisine, similar to a soft bread that is distributed in the mouth. Traditionally made with olive oil and salt, focaccia can be flavored by putting various ingredients on it. Focaccia is believed to have originated in the Ligurian region of Italy. Focaccia is often served as an aperitif or side dish, especially in Italian restaurants and cafes. It can also be easily prepared at home and flavored with different ingredients.
Mumbar Mumbar is a dish native to the Southeastern Anatolia Region of Turkey. It is a widely consumed flavor especially in provinces such as Gaziantep, Şanlıurfa, Mardin and Adana. Mumbar is a dolma made from lamb intestines. It is filled with ingredients such as...
Edirne pan liver
There is no specific information about when Edirne pan liver appeared definitively. However, pan liver is an important part of Turkish cuisine, and Edirne is the city in Turkey where pan liver is the most famous.
Edirne pan liver is a recipe in which liver, usually cut into thin slices, is prepared by frying pans from pans to pans and served with onion slices and fried hot pepper on the side. Edirne’s pan liver restaurants have gained popularity among locals and visitors for years by offering this delicious dish.
Raw Meatballs are a delicacy of Middle Eastern origin and are widely consumed especially in the Southeastern Anatolia Region of Turkey. Although the exact date of its invention is unknown, it is thought to date back to 3000 BC. Raw Meatballs have been prepared in different ways in different geographies throughout history and there are various versions today.
Raw meatballs It takes its name from the use of raw bulgur in it. Raw meatballs, which are usually prepared with ground red meat and spices, are recently made without the use of meat, as well as the succulent version.
Bresaola Bresaola is a cooking ingredient unique to Italian cuisine, and being made especially in the region of Lombardy, Bresaola is obtained by rubbing the veal with a salty and spicy mixture and then drying it. For making bresaola, first of all, the...
Kokorec
Although it is made from the most popular lamb intestine, sheep and cattle can be used in the intestines of the syrup particles and sleepy mixed into it. It is a Taste that is baked horizontally and presented to the customer on the plate as bread break or slice
Kokorecin is known to be an Anatolian and Balkan flavor.
Piennolo del Vesuvio DOP “Cherry tomato“ is one of the oldest and most typical products of the Campania tradition.
This cherry tomato from Piennolo del Vesuvio is characterized by a thicker skin, a strong connection with the stem,
At BOLERO Restaurante you can taste all Spanish specialties
“Tapas, Paellas and local Wines”
Sarajevo, which constituted one of the important legs of our Balkans trip, fascinated us. We left Dubronik and arrived in Sarajevo via Mostar and on the way we were mesmerized by lakes, rivers and forests with every nuance of green and turquoise.
Restaurant Blüemlismatt is a mountain restaurant at 844 meters above the sea above Egerkingen.
But you feel like you are in a gourmet restaurant, not in the ambiance of mountain restaurants in general.
Restaurant management Markus studer and his team are absolutely friendly. The decorations and plant diversity around the restaurant are very organized (obviously planned by a master and implemented with love)
In a section behind the Post Office in Bakırköy, Fame Tripe Kelle Paça. The last time I went and drank soup with my friend Kublai. The taste is still on my palate. If you go, you must pay attention to the bitterness of the master has a wonderful hot pepper I recommend using it in its dose. the soups and nevales were absolutely wonderfully clean and fresh.
[:d e] Wir haben die Empfehlung von Cevheri’s Restaurant in Bakirkoy, von Turgut erhalten der in Bakirkoy ein einheimische Handwerker Restaurant führt. Er sagte, “ich liebe die Lahmacun von Cevheri’s” . [:en] We received the recommendation of Cevheri’s Restaurant in Bakırköy from our brother Turgut, who also owns an Esnaf restaurant in Bakırköy.
He said go and I love Lahmacun. He said little… [:]
