Our History Food. eTwinning

2023-2024

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Let's talk about our heritage

Our history food

Liceul Tehnologic Dr I.SencheaFagaras

Agrupamento de Escolas Santos Simões, Guimarães

Escola Básica de Rio Caldo

ICS "Leonardo Sciascia" di Misterbianco

Othisi

6th High school of Petroupoli

2nd High school of Orestiada, "Georgios Vιzhynos"

Our countries and our schools

Index

12 Thanks . . . . . . . . . . . . . . . . . . . . . . . . . . .

11 Teams . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

10 Map . . . . . . . . . . . . . . . . . . . . . . . . . . . .

06 Rio Caldo . . . . . . . . . . . . . . . . . . . . . . . .

05 Guimaraes . . . . . . . . . . . . . . . . . . . . . . . .

07 Fagaras . . . . . . . . . . . . . . . . . . . . . . . .

04 Italy Misterbianco . . . . . . . . . . . . . . . . .

03 Greece Orestiada. . . . . . . . . . . . . . . . . .

02 Greece Petroupoli. . . . . . . . . . . . . . . . .

01 Greece Othisi . . . . . . . . . . . . . . . . . . . .

Othisi

Gamopilafo, also known as Cretan Lemon Rice, is a delightful Greek dish often served at weddings and special occasions. It features creamy rice infused with flavors of lemon, butter, and chicken broth

Gamopilafo

Lalagia

Koulouri Thessalonikis

Diples

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Xalvas

Xalvas, also known as Halva, is a traditional Greek sweet dessert with a rich history. It comes in various regional variations, but the common thread is its delightful taste and versatility
A Koulouri Thessalonikis is a traditional Greek pastry, often enjoyed as a snack or breakfast. It’s a deliciously crunchy and aromatic treat. If you ever visit Thessaloniki, make sure to try one.
Lalagia (Λαλάγγια) are delightful Greek donuts originating from the Peloponnese region. These oval-shaped treats can be enjoyed in two delightful ways sweet or savory.
Diples (Δίπλες) are delightful Greek pastries originating from the Peloponnese region. These crispy treats are traditionally prepared during special occasions, especially around Christmas

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Bougatsa is a delightful Greek pastry that can be made both sweet and savory. Let’s explore both versions:

Sweet Bougatsa (Custard Pie): A traditional Greek dish, perfect for every time of the day, as a delicious snack or as a filling dessert. It consists of layers of flaky filo pastry filled with a rich custard made from milk, semolina, eggs, and sugar. The custard is flavored with vanilla extract, creating a comforting and aromatic filling. Once baked, sweet bougatsa is dusted with icing sugar and cinnamon for an extra touch of sweetness. Enjoy it while still warm, and savor the delicate layers and creamy custard! 🥮 Savory Bougatsa: Savory bougatsa is equally delightful and often enjoyed as a breakfast or snack. Instead of custard, it features savory fillings such as cheese (usually feta or a mix of cheeses), spinach, or minced meat. The flaky filo pastry remains the same, providing a crispy contrast to the savory interior. Some variations include herbs like dill or parsley for added flavor. Serve savory bougatsa warm, dusted with a bit of black pepper or paprika, and pair it with Greek coffee or tea. ☕🥟 Whether sweet or savory, bougatsa is a beloved treat in Greek cuisine, and making it from scratch is a rewarding experience!

Mpougatsa with cream

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Cookies are traditional Greek cookies, typically made during the week of Easter to enjoy after Great Saturday. They have a buttery base and are hand-shaped into various designs, often sprinkled with egg wash and sometimes sesame seeds. Usually, they are flavored with orange and vanilla. These cookies are not overly sweet, slightly crispy on the outside, and soft on the inside, with a subtle note of orange and vanilla. They pair wonderfully with a warm cup of coffee or tea. Undoubtedly, they’ll inspire you to make them all year round! 🍪🐣 Koulourakia can take various shapes, such as braids, boats, the letter “S,” and more. Your imagination is the limit! You can make them with your family and have a delightful time baking and shaping them together.

Koulourakia

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The tsoureki is a bread made with flour, milk, butter, eggs and sugar and usually seasoned with orange peel, mastic resin or mace. Tsoureki or otherwise Lambropsomo, called "Greek Easter bread", is made and eaten by the Greek communities at Easter, not only in Greece, but also in other countries with Greek communities.

Petroupoli

Tsoureki

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Melomakarona is a Greek sweet made basically from flour, semolina, oil, orange juice and honey. It is classified, like kourabiedes, among traditional national sweets that are considered essential in every Greek home, especially during the Christmas season.

Melomakarona

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Kokoretsi is a grilled animal entrails food found inGreek cuisine. It is usually served as an appetizer, cut into slices. It is prepared all year round, but is especially common at the Easter table.

Kokoretsi

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Lagana is the unleavened bread, which is traditionally made in Greece only on one day of the year, Ash Monday, while its name comes from the ancient Greek "laganon", a flat dough made from flour and water and marks the beginning of the fast of Great Lent.

Lagana

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Bakaliaros Skordalia

It is customary to eat garlic cod every year on March 25th.Ingredients: Salted cod,Potato,Garlic,Salt,Vinegar,Oil

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After the Lenten fast, it is the first dish that contains meat. It is cooked with vegetables, dill, lamb offal (liver) and rice. The purpose of this dish is to properly prepare the believer's stomach for tomorrow's consumption of meat after fasting.

Magiritsa

Orestiada

The Tracian Trachanas is a traditional food of our country. We used to eat it for breakfast. Three main ingredients are pumpkin, flour and red peppers.

thracian trachanas

Pastitsio

Kavourmas

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Varvara

Varvara materials: Wheat,almonds,raisins,walnuts

Varvara is the name of a wonderful , tasty and nutritious dessertthat is made in honor of Saint Barbara on December 4th.Because she is the protector of children and protects them from harm , the make her mainly to ''sweeten'' her in some way and to protect children as was customary and traditionally2.Kavourmas is a cured meat which is prepared in Northern Greece, especially in Eastern Macedonia and Thrace.It consists of boiled pieces of meat, while it can come from beef, pork, sheep, goat and buffalo meat or a mixture. It looks thick.3. Pastitsio: A greek traditional food for the Sunday meals. Is a Greek baked pasta dish with ground meat and béchamel sauce, with variations of the dish found in other countries of the Mediterranean Sea. Follow the info and see how you can make a greek pastitsio.

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Babbo is a sausage made from intestine and traditional stuffed with offal along with spices and semolina. We now in our house eat a more refind version i guess, with liver but also pork and beef, with rice and leeks.History of BabboOn Christmas Eve in all the villages of Thrace, the slaughter of pigs began, as that was when the forty-day fast of Christmas ended and families could consume meat again. The slaughter of pigs was an old custom, a remnant of some pagan cult.In the past it was cooked overnight on a low heat to be ready when the family returned from church. That is why babo has been established as a traditional food for Christmas morning.

BABBO

Gemista are vegetables usually tomatoes, bell peppers, zucchini and eggplant filled with rice (sometimes with ground meat) and baked in the oven. Gemista translates as “ones that are filled”.Filled are foods of many peoples that usually consist of vegetables and a filling of rice (many call them "orphans") or meat or a mixture of the two ("married"). Sometimes seafood is also used for filling, such as squid or mussels, while the rice is replaced by buckwheat or minced vegetables. They are mainly cooked in the summer, as at that time the vegetables used ripen, and because they are light food they can be eaten comfortably in hot weather, as a hot or cold dish.

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GEMISTASummer food

Greek loukoumia, or Turkish delights, hold an important place in the world of Greek sweets. The delectable, soft little squares of sweet flavor coated in powdered sugar are an iconic symbol of Greece. In Greece, are a traditional sweet offered with coffee. In many villages across the country, visitors are welcomed into the homes of locals with an offering of the delicious gelatinous confection. Made from the simple ingredients of water, starch, and sugar, and flavored with iconic tastes of Greece like rose, bergamot, and mastiha, loukoumia are easy to make but difficult to perfect.

loykoymia

Is a layered dessert made of filo pastry sheets, filled with chopped nuts, and sweetened with syrup or honey. There are many competing proposals for the origin of baklava, but there is no consensus on which of the options is true.[3][4] In modern times, it is a common in Greek, Iranian, Arab, Turkish, Levantine, and Maghrebi cuisine.

Lagites is a traditional food of ourregion Thrace. We eat them on March 9th. 3 basic ingrdients are water, yeast and flour

LAGITES

BAKLAVA

Batzina

Batzina is a traditional pie from Thessaly, specifically a very easy very thin salty "naked" pumpkin pie. This pie in those years was everyone's treat for the children at school, for the adults who worked in the fields, as a treat, as an easy solution to satisfy their "hunger" in those difficult years! Ingredients: Greek Feta , milk, olive oil and flour.

Bean soup is a traditional Greek food. The main ingredients of the bean soup are onion,olive oil and tomato paste, while celery, carrots and salt are added to the soup if desired.Usually we eat the soup in winter and its accompained by olives ,various pickles or other seasonal salad.

Bean soup(Fasolada)

Misterbianco

TRADITIONAL

SICILIAN CUISINE

5 BAKE THE SWORDFISH FISH ROLLS ARE A TYPICAL SUMMER DISH OF THE SICILIAN TRADITION ,PARTICULARY OF CATANIA

3 TRANSFER TO A BOWL AND ADD THE GARLIC ,PARSLEY CAPERS , LEMON JUICE, SALT AND PEPPER.STIR TO COMBINE 4 DIP THE SWIRDFISH SLICES IN OLIVE OIL.DREDGE THEM IN THE BREADCRUMBS ON BOTH SIDES,THEN PLACE A CUBE OF CHEESE AT THEIR CENTRE AND ROLL THEM ROLLED UP RIGHT

1 PREHEAT THE OVEN TO 200 C/GAS MARK 6.LINE A BAKING TRAY WITH PARCHMENT AND SET ASIDE 2 IN A MEDIUM SKILLET SET OVER A LOW HEAT,TOAST THE BREADCRUMBS UNTILGOLDEN AND CRISP, STIRRING OFTEN TO AVOID BURNING THEM

INGREDIENTS 200g OF FINE BREADCRUMBS 1 GARLIC CLOVE,PEELED AND GRATED 2 TBSP OF PARSLEY,FINELY CHOPPED1 TBSP OF CARPES,MINCED 1 TBSP OF LEMON JUCE FINE SEA SALT FRESHLY GROUND BLACK PEPPER500g OF SWORDFISH,THINLY SLICED 100g OF EXTRA VIRGIN OLIVE OIL 70g OF SMOKED PROVOLONE CHEESE,CUBED

swordfish rolls

Swordfish rolls

+ info PROCEDURE

Dark chocolate chips 100 g
Candied orange (optional) 50 g
Sheep cottage cheese 1.2 kg
Powdered sugar 280 g

FOR THE SPONGE CAKE AND BATH:

Medium eggs 10
Flour 00 300 g
Sugar 300 g
Salt until 1 pinch
Sugar (for the bath) 50 g
Water (for bathing) 150 ml
Maraschino bicc
Lemon peel Scorza

FOR THE FONDANT GLAZE

Powdered sugar 350 g
Water q.b.

TO DECORATE

Mixed candied fruits (zuccata, tangerines, pears, cherries, figs, etc.) to taste.
Marzipan 200 g
Pistachio paste 20 g

THE ROYAL ICE

Egg whites 1
Vanilla icing sugar 150 g

Cassata Siciliana

Ingredients:Flour, white wine vinegar, sugar, fine salt, lardo, orange peel, marsala, cinnamon powder and eggs.For the filling: sheep's ricotta, sugar, dark chocolate chips. To brush: egg yolk. For frying: Seed oilFor garnish: powdered sugar, chopped pistachios, candied orange.

CANNOLI SICILIANI

Make sure that your sardines are already clean. Pass to prepare the filling: first rinse and then soak the raisins in cold water for about ten minutes. Then pour a little oil into a pan, add the breadcrumbs and toast it for a couple of minutes over medium heat, stirring constantly. Meanwhile, chop the parsley and roughly chop the anchovies. In a bowl pour the breadcrumbs, drained and squeezed raisins. Take pine nuts, anchovies, parsley, sugar, salt and pepper and mix everything and set aside for a moment. Then grease a baking dish 20x20 and pass to stuff the sardines. Place a little stuffing on each sardine and roll it starting from the head part, so as to form a roll. Gradually arrange the sardines inside the pan, in an orderly manner, so that they are close to each other. Take the bay leaves, if they are very large divide them in half, otherwise use them whole. Place the leaves between one roll and the other. At this point sprinkle the surface with the leftover filling. You just have to prepare the emulsion. Pour into a bowl honey, orange juice and oil. Emulsify by beating quickly with a fork, then spread on the sardines using a spoon. Bake in a static oven preheated to 200°. Then take out and serve.

SARDINES IN BECCAFICO

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PREPARATION

Sardine already cleaned 520g Laurel For the filling: Crumbs 50g Raisin 25g Parsley 10g Pine nuts 25g Anchovies in oil 15g Sugar 15g Fine salt Black pepper Olive oil 20g For the emulsion: Acacia honey 35g Olive oil 10g Orange juice 35g

INGREDIENTS

Also called couscous, it is nothing more than a preparation based on grains of durum wheat semolina, steamed. It is a light, low-calorie food that easily fits into a traditional dietary pattern. It was born in medieval times, very provably between the VII and the VIII century, in the Maghrebine coasts and in sub-Saharan Africa.

COUSCOUS WITH VEGETABLES

Meanwhile, prepare the couscous: pour the couscous into a large bowl and season with salt, oil and turmeric. Cover the couscous with broth or boiling water, stir and let stand for 5 minutes, covered with foil. After the rest time the liquid will have been absorbed, then shell the couscous with the fork 25 and pour it into the pan with the vegetables. Mix everything and serve your couscous with vegetables garnished with some basil leaves and a drizzle of raw oil!

Heat a round of oil in a large pan, then add the eggplant and let them saute over medium-high heat for 5 minutes, salting halfway through cooking. When they are golden brown remove them from the pan and set aside. In the same pan, heat another drizzle of oil, then add the garlic clove and the chili and chopped onions. Also pour carrots and peppers. Salt and cook over high heat for about 6 minutes; this way the vegetables will remain colorful and crispy. After this time add zucchini and continue to cook for 3-4 minutes. At this point remove the garlic, then add peas and eggplants. Season with salt and salt for a couple of minutes. Once the vegetables are cooked, turn off the heat and complete with basil and reed almonds. Stir to mix everything and let cool.

To make the couscous with vegetables, first prepare the vegetable broth (alternatively you can use the same dose of boiling water). Take care of the vegetables: peel the zucchini, remove the white part inside and cut the green one into small cubes. Clean and cut into cubes also carrots and peppers. Clean and finely chop the onion, then cut the chilli into rings after removing the seeds (if you like the spicy you can keep them). Finally, thinly slice the eggplant to make triangles.

PANE E PANELLE

INGREDIENTS:

500 g chickpea flour
1.5 l of water
salt and pepper to taste
peanut seed oil for frying
1 mafalda (typical Sicilian sandwich)
1 lemon

Once a homogeneous mixture is obtained, turn off the heat. Take a little dough and using a spatula spread it on a marble surface, until you get a thickness of 4-5 mm. Let it cool slightly, this way it will be easier. Trim the edges using a knife or tarot.

Put the pan on the fire and stir continuously, when the flour will begin to thicken, the real cooking will begin, you will need to mix with more energy. It will take about 30 minutes to get to the right degree of consistency. At that point add the parsley and stir again to distribute it evenly.

Slowly pour the remaining water, always continuing to stir. The consistency at this time will have to be quite liquid, but lifting the mixture with a spoon will have to make "thread". Chop the parsley coarsely: the leaves should remain almost whole.

To prepare the panelle, first pour the chickpea flour into a large pot. Add salt and mix the powders dry. Now pour the water flush, holding back a dose, and start mixing with a whisk, so that no lumps are created. Stir from the center to the outside.

Continue cooking in this way. Once the panelle is fried you can choose whether to enjoy them alone or whether to use them to fill the panini. In this case we recommend inserting 5 panelle for each sandwich. In any case we recommend to enjoy them hot!

Heat plenty of oil in a pan. Dip a few panelle at a time and cook them until they are golden, turning them on both sides. It will take about 3 minutes. In this way, the classic "shirt" will be formed and they will turn out to be crispy on the outside and soft inside. Drain and transfer to paper towels.

Try to get a precise rectangle about 5 cm high. From this you then get rectangles about 10 cm wide. Repeat this operation by spreading other dough next to it and thus make other panelle. With these doses you will get about 40.

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INGREDIENTS

500g of carnaroli rice
70 g of butter
2 sachets of saffron
salt to taste
about 8tablespoons of 00 flour
water to taste
breadcrumbs to taste
150 g of minced pork
50 g of minced beef
half onion
half a carot
a little celery
a few bay leaves
extra vergin olive oil to taste
200 ml of tomato puree
100 g of peas
80 g of caciocavallo to grate
salt to taste

arancino siciliano

Cozido à portuguesa is a traditional Portuguese stew, a dish made up of a variety of cooked vegetables, meats and sausages. Beans, potatoes, carrots, turntips, cabbage, rice, chicken, pork ribs, pork belly, pork ear, pork chispe and beeffrom various parts can be cooked. Typical sausages are chouriço de carne, farinheira, morcela and chouriço de sangue.

Guimarães

Cozido à Portuguesa

Caldo Verde

Bacalhau à Brás

Sardinhas assadas

Rojões à moda do Minho

This dish is a true delicacy that combines tender and succulent pork meat with delicious seasonings.
Consists of sliced cod, fried straw potatoes, thinly sliced fried onion, scrambled egg, olives and chopped parsley.
Soup made with potatoes, collard greens, onion, garlic, olive oil, and smoked sausage.
Grilled sardines seasoned with sea salt and sometimes olive oil, popular during summer festivals and gatherings.

Traditional Portuguese dishes

Literally camel slobber, is a typical Portuguese dessert made with condensed milk and eggs with almond or cookie toppings. Camel slobber is a dessert you can eat any day because it's so easy to make.

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Baba de camelo

Papas de Sarrabulho

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Rio Caldo

Chanfana is a dish of traditional Portuguese origin. It is a dish made from goat meat, traditionally old, roasted in clay pots in wood-fired ovens, dipped in red wine, garlic, bay leaves, pepper, paprika and salt.

CHANFANA DE CABRA

Aletria

Rabanadas

Licor de mel

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Feijões com couves

Portugal has a gastronomy as rich and varied as its landscape. In Portugal, gastronomy is very diverse and delights those who try our typical dishes.

Traditional Portuguese dishes

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Beans with cabbage are a typical dish from the north of Portugal. The ingredients are: kale, yellow beans, pig's ear, pork belly, pig's trotter, meat sausage, blood sausage, salpicão, ham, garlic, olive oil, bay leaves and garlic. The preparation method is as follows: a day before, put the pork and veal in salt, garlic and bay leaves; in a pan, put water to boil and then add the already seasoned meat and let it cook. Once cooked, remove the meat and set aside. Still in the water from boiling the meat, add the beans (already half cooked) and the cabbage. Remove from the heat, strain the cabbage well, add garlic and olive oil and serve with meat.

FEIJÕES COM COUVES

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Rabanadas are a very famous dish in Portugal generally eaten in season Natalícia. It consists of dipping slices of bread in a mixture of milk, cinnamon and sugar. Fry the bread slices in very hot oil.

RABANADAS

Vermicelli is a dessert made with vermicelli dough, sugar, milk, butter and egg yolks, lemon peel and butter. Just cook the vermicelli dough in a mixture of the various ingredients and sprinkle with cinnamon.

ALETRIA

It is a tasty liqueur produced in Gerês. Is very simple to do: 1º Place 4 liters of water, 1 liter of honey and a cinnamon stick in a container and bring to the boil, letting the mixture boil until half of it evaporates.2º Remove from the heat and mix in 1 liter of brandy. 3ºLet it cool, remove the cinnamon stick and a few hours later place it in a glass bottle.The longer it sits, the tastier it becomes.

LICOR DE MEL DO GERÊS

Fagaras

ROMANIAN FOOD

Sarmale, a traditional Romanian dish, is a type of cabbage roll typically filled with a mixture of rice, minced meat (often pork, beef, or a combination), onions, and various herbs and spices. The filling can vary from region to region and even from family to family. The cabbage leaves are usually pickled or blanched to soften them before being filled and rolled. Sarmale are often served during special occasions such as holidays, celebrations, or family gatherings. They are a beloved dish in Romanian cuisine and are commonly enjoyed with sour cream and sometimes a side of mamaliga (polenta). They can be found not only in Romania but also in other countries in the Balkan region where variations of this dish exist.

SARMALE

ASSEMBLING

FILLING - the apples

ENJOY!

DOUGH

Prepare Dough: Combine 2 cups flour, 1/2 cup butter, 1/4 cup sour cream, 1 egg, 1 tbsp sugar, pinch of salt. Chill dough. Prepare Filling: Slice 4-5 apples, mix with 1/2 cup sugar, 1 tsp cinnamon, squeeze of lemon juice. Assemble: Roll out dough, add filling, cover with second dough. Bake: Brush with beaten egg, bake at 180°C for 40-45 mins. Serve: Cool, slice, optionally dust with powdered sugar. Enjoy!

Plăcintă cu mere

Mici, are originated in Romania in the 19th century. Legend has it that Romanian soldiers in the War of Independence improvised minced meat rolls to cook quickly on the battlefield. Eventually, they became popular street food, grilled and served with condiments, evolving into a beloved national dish.

Mici

Mămăligă has roots dating back to ancient times, likely originating with the Dacians, an ancient Thracian people. It was a staple food due to its simplicity and affordability. Over centuries, it became ingrained in Romanian cuisine, symbolizing resilience and resourcefulness, and remains a beloved dish to this day.

Mămăligă

SEE THE RECIPE IN THE VIDEO

In Romania, this recipe evolved into a beloved dish, particularly associated with the region of Transylvania.Traditionally, it consists of fried or boiled dough filled with sweet cheese, often served with sour cream and jam. Over time, it became a symbol of Romanian culinary heritage, enjoyed during festive occasions and cherished for its taste.

PAPANAȘI

THE HISTORY OF THE RIOMANIAN CUISINE

The new age of Romanian cuisine sees a fusion of traditional recipes with modern culinary techniques and global influences. Chefs are creatively reinventing classic dishes with innovative twists, incorporating locally-sourced ingredients and emphasizing presentation.

WHAT THE FUTURE HOLDS

The main ingredients in Romanian cuisine include meats like pork, beef, and poultry, along with grains like wheat and corn. Dairy products like sour cream and cheese, vegetables such as cabbage, potatoes, and peppers, and herbs and spices like garlic, paprika, and dill are also staples.

MAIN INGREDIENTS

Romanian cuisine blends influences from various cultures including Balkan, Turkish, Hungarian, and Germanic traditions, resulting in diverse and flavorful dishes.

INFLUENCES

FASOLE CU CIOLAN

POALE ÎNBRÂU

CÂRNAȚI

CIORBĂ DE PERIȘOARE

PIFTIE

BULZ

SARMALE

SALAM DEBISCUIȚI

From Greece, to Italy, to Portugal and finally Romania!

Our food history comes to an end...

Răzvan, Marc, Cristian, Simone

Fagara's Team

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Othisi's Team

teams

Thomas, Stelios, Tonia

Petroupoli's Team

Chrysa, Ioanna, Sofia

Orestiada's Team

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Misterbianco's Team

Lara, Lia, Maria, Ana

Guimarae's Team (AE Santos Simoes)

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Rio Caldo's Team

by our eTwinning Teamlet's talk about our heritage

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RECIPE How to make GemistaThe word Gemista translates to “filled with” in Greek. There are many versions of this dish. Gemista are traditionally filled with a combination of ground meat, rice, and herbs. My mom also makes them with shrimp instead of the ground meat and I often make a vegetarian version of the stuffed peppers & tomatoes. Print that recipe right here. To recreate the classic version just follow these tips and you will have a big tray of these delicious stuffed veggies to enjoy for days to come. Slice the tops off of the tomatoes and bell peppers. Save them they taste very delicious. Remove the seeds from the peppers and discard them. Carefully remove the tomato flesh and place it in a blender (this will be part of the sauce). Peel the potatoes and cut them into wedges and keep them soaked in cool water. Feel free to stuff any veggies that you have in your garden or refrigerator: zucchini, zucchini flowers, eggplant, onions, etc… Make the filling and allow it to cool slightly. Make sure not to overcook the rice when making the filling. It will continue to cook while the vegetables are baking. Use your favorite herbs. I switch them up often depending on what I have on hand. Use any (or a combination) of the following: parsley, dried oregano, mint, basil, or dill.

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Pastitsio Recipe - How to Make Greek Pastitsio

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The recipe for Babos' food2 kg of pork, preferably from the neck.1 kg of pancetta.1,250 g of calf's liver (pork was used in the past).2-2.5 cups of rice, or brown rice, or coarsely broken oatmeal.2-3 whole onions.1-2 finely chopped onions, black pepper, salt, allspice.Vinegar, threads, for tying, funnel.And intestines. Per 400 gr. of meat, 50-60 cm intestine, and something more.

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Transcript

2023-2024

Othisi

Petroupoli

Bakaliaros Skordalia

It is customary to eat garlic cod every year on March 25th.Ingredients: Salted cod,Potato,Garlic,Salt,Vinegar,Oil

Orestiada

Misterbianco

SARDINES IN BECCAFICO

COUSCOUS WITH VEGETABLES

PANE E PANELLE

INGREDIENTS

Guimarães

Literally camel slobber, is a typical Portuguese dessert made with condensed milk and eggs with almond or cookie toppings. Camel slobber is a dessert you can eat any day because it's so easy to make.

Papas de Sarrabulho

Rio Caldo

Fagaras

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Pastitsio Recipe - How to Make Greek Pastitsio

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Magiritsa Recipe How to Make Greek Magiritsa

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