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.
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.
"Soup Mansion" is especially famous for its soup varieties and has many soup recipes specific to Turkish cuisine in its menu. Its branch in Zeytinburnu is located in Zeytinburnu Merkezefendi Neighborhood, on the European Side of Istanbul. In the summer of 2022, I went...
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.
Trileche is a dessert that belongs to the Balkan cuisine, Kosovo, and has become popular in Turkey, especially in recent years. Trileche literally means “three milks” because dessert is made with three different milks. It is usually prepared as a three-layer cake and soaked with sorbet and then served with whipped cream or cream.
I had the chance to eat Trileche in different places, but so far I had eaten the most delicious one at the Shendeti Patisserie in Kosovo Pirizrende
At BOLERO Restaurante you can taste all Spanish specialties
“Tapas, Paellas and local Wines”
Lampart`s is definitely a dream place away from the stress of the city, located in the center of Switzerland’s big cities. Founders and owners Anni & Reto Lampart are artists in love with their work. For the value they give to their restaurants, they have received 2 Michelin Points and an almost always occupied establishment.
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)
When Pouletburg is translated into Turkish, it means Chicken Castle. This is a restaurant that has become famous for its Chicken in the Cart that it has been making for years. Butter Mustard is served with different spices, Pepper flakes and garlic dressing and a piece of cucumber tursu on the cooked chicken. Although there are Difference Dishes on the menu, almost all of the people in the Salon come here for this meal.
Malters ta Cafe e Piu restaurant’s pizzeria took part in the 3rd place at the 2017 world championships (Coppa del Mondo di Pizza- Pizza World Cup- in Rom) held in Rome. When we found out he had achieved the title, we wanted to try the champion pizza. When we all slept, we came with friends.
Our intention in our trip to Rome was to eat in a nice restaurant, let’s say fish or meat, among the restaurants I chose, we decided on Restaurant Ditirambo or what restaurant we chose. From the outside, it was a place without much air in a small cramped place, implying that we chose a restaurant full of life and food inside. [:]
On an Aegean Tour, our way fell to Manisa. Unfortunately, I did not have the chance to visit Manisa tall, but we chose Taylan restaurant to eat Manisa Kebab. The restaurant is a competent place with its establishment history of almost 100 years. I wanted to share an exquisite Flavor with you
Restaurant Café de Paris
Although 87 years have passed since the presentation of the idea of Cafe de Paris (Spicy butter sauce) designed by Mr. Boubier in the 1930s to the customers in the lines of the same years, the same product is still offered to the customers with the same quality in the same restaurant with the same love and affection. It’s unbelievable that there is only one menu in this restaurant. The contents of the menu are water next to the green salad, the Antrkot with Cafe de Paris sauce French fries served several times hot.
Chateaubriand is the name given to a double cut Piece in the middle of the Beef Net. Pink or little bloody cooked is acceptable.
The piece, cut to a thickness of about 4 cm, has a range from 400 to 600 g. Named after the French writer and politician François-René de Chateaubriand (1768–1848)
We ate different dishes with our Ahl al-Lezzet group in different places from gourmet restaurants to street food.
I invited my friends from Ahl to my house for a change, of course, I needed to prepare a little bit about the menu in order to host them well.
A Restaurant that I appreciate and value with its Asitane Concept, food and presentations. Since 1991, the food and dessert expenses records of Topkapı, Dolmabahçe and Edirne Palace kitchens, the books of important banquets, books written by foreign state officials and various professional groups,
As in every region in Turkey, Denizli has its own kebab. In Denizli Kebab, the meats are actually prepared in a similar way to Kuyu kebab in Tas firin over heavy fire. But of course, the mastery of the business is hidden in the details Denizli kebab Not every place of the lamb is used, especially the fattier places are selected and the tail oil is added to the mist.
Kokorec
As it is known, Beautifully washed, Cleaned Lamb Intestines is a product prepared by lining up the Fog with the sleeper and fat parts and cooked slowly in the acceptable charcoal barbecue.
