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PMG "Acad. Boyan Petkanchin", Haskovo Bulgaria

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PMG "Acad. Boyan Petkanchin", Haskovo Bulgaria

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Traditional cuisines in different regions of Bulgaria

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PMG "Acad. Boyan Petkanchin", Haskovo Bulgaria

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PMG "Acad. Boyan Petkanchin", Haskovo Bulgaria

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Holidays and traditional dishes in Bulgaria

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Презентация 2

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Maremma Menu

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Greek e-books using mind map
https://mm.tt/903789728?t=RJx19Aodcq

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2GEL Aliveriou, Greece e-books for the eTwinning ...

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2GEL Aliveriou, Greece e-books for the eTwinning project Ancient delights 2018-17, Group 1 - Local recipes, Group 2 - Basic meals, Group 3 - Restaurant menu, Group 4 ‐ Christmas dishes

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Greek e-books https://www.thinglink.com/scene/925441093539987458

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Melitopol boarding school "Tvorchist", Melitopol Ukraine 

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Melitopol boarding school "Tvorchist", Melitopol Ukraine 

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Group 4 ‐ Christmas festive meals and sweets 

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Group 4 ‐ Christmas festive meals and sweets 

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Group 4 ‐ Christmas festive meals and sweets by Litsa Glarou

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Group 3 - Traditional restaurant menu by Litsa Glarou

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Group 2 - Traditional menus for breakfast lunch and dinner

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Group 2 - Traditional menus for breakfast lunch and dinner

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Group 2 - Traditional menus for breakfast lunch and dinner by Litsa Glarou

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10 Best Street Foods in Naples

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By Group 4 from "IISS "Fabio Besta", Orte (VT) Italy

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By Group 4 from "IISS "Fabio Besta", Orte (VT) Italy

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Festive meals and sweets of Christmas and Easter by some students of 3C Scienze Umane

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VIDEO Greek proposals for seasonal menu

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Group 1 ITS V.D'ALESSANDRO Lagonegro Italy

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Group 1 ITS V.D'ALESSANDRO Lagonegro Italy

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Group 3 ITS V.D'ALESSANDRO, Lagonegro, Italy

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Group 3 ITS V.D'ALESSANDRO, Lagonegro, Italy

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"." - Free Books & Children's Stories Online | StoryJumper

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The traditional cuisine of Corfu includes delicacies that will appeal to both the ordinary traveller as well as the most demanding gourmet. They are special flavours that are linked to the place and shape the gastronomic experience typical of the island.

Some dishes may have faded into oblivion or may be found only in a few little tavernas or in homes, but most of these, fortunately, are served at most of the island's restaurants.

Wild greens. Typical food of rural families. Boiled wild greens in a deep bowl with their broth, and lots of lemon juice and good olive oil.

Corfou. A local cow's cheese with a particular tang. It was not produced in Corfu until the 1960s, and used the Italian pecorino as a prototype.

Boiled hen with stuffing. A traditional New Year's dish. After the hen or chicken has been boiled, it is then stuffed with chopped beef, bacon, eggs, thyme, cheese, garlic, oil, parsley and spices, and roasted in the oven.

Eggplant pastrokio. Fried eggplant, layered with cheese and baked with sliced boiled eggs, pancetta, salami, and covered with a tomato-basil sauce.

Salt cod with aioli (garlic sauce). Salted cod, soaked to remove the salt, with garlic sauce, agiada from the Italian aglio - skordalia in Greek - which apart from the usual bread and olive oil also contains blanched almonds and vinegar.

Banketa. Marzipan/crushed almond sweet with tangerine peel, dusted with confectioner's sugar.

Bianco, from the Italian for white. A way of cooking fish with garlic, parsley, lemon juice, onions, and potatoes. In other words, white or without tomatoes.

Bourdeto. A Corfiot recipe for fish cooked with sauteed onion, a light tomato sauce and a powerful pinch of hot red pepper quenched with lemon juice. Especially recommended for scorpion fish, cod, skate, grouper, and smaller, firm fleshed fish.

Bourdouni. Sausage made of calf's blood with bits of pork fat, spices, onion, garlic, cloves, nutmeg, salt and pepper. Eaten fried and sprinkled with vinegar.

Panada. From the Latin word for bread, panis. Barley bread, sometimes stale and fried, with olive oil, onions, tomato paste, oregano, thyme and salt. This was a poor people's snack, definitely cucina povera.

Pandespania. Little cakes originating from Spain (pan de Spagnia) brought by Jews fleeing the Spanish Inquisition in 1492. A kind of sponge cake that is both light and fortifying, dusted with confectioner's sugar.

Papalina. A tiny dark-coloured sardine that becomes a tasty meze when coated with flour and fried with onions.

Pasta flora. A thick pastry, properly called pasta frolla, made of flour, butter, sugar, egg and water, topped with home-made jam and decorated with strips of pastry.

Pastitsada. One of the island's signature dishes, it's made with cockerel or veal, and is often served on holidays or at official dinners. The meat or poultry is browned with spices, onions and garlic, deglazed with red wine, and then simmered with cinnamon, bay leaf, nutmeg, chopped fresh tomato, tomato paste and sugar, in which thick macaroni is cooked at the end. Eaten sprinkled with grated kefalotyri.

Pastitsio Dolce, also called Venetzianiko Pastitsio. A rare Corfiot recipe, left over from the Venetian era, it's a lavish variation on lasagna, with a melange of pre-cooked meats, which may include veal, pork, chicken, gamebirds, sausages, ham, chicken livers, lard, and hard-boiled eggs, cinnamon, cloves, and white wine, placed between two layers of thick macaroni sprinkled with grated cheese and dill, and enclosed by thick sheets of pasta flora. The result is an unbelievable festival of flavours and textures.

Pastitsio tis Nonnas. Granny's Pastitsio. Another variation on pastitsio dolce, which would constitute the first course (primo piatto) of a family Sunday lunch. Here the layers of pastry would enclose thick macaroni with tomato sauce, seasoned with salt, pepper, sugar, grated cheese, sliced hard-boiled eggs, ham, salami and meat, which could include finely chopped bits of chicken or lamb or veal with their gravy, topped with grated cheese, pepper and bread crumbs.

Poulenta (Polenta). Boiled cornmeal cooked with oil, salt and raisins.

Pudding. Custard-based desserts, often containing currants or raisins, left over from the years of the British Protectorate.

Porpetes or Polpettes. Meatballs with tomato sauce. One variation calls for a stuffing of anchovies, bacon, cheese and nutmeg.

Roka (arugula) salad. Fresh arugula and purslane, mixed with thinly sliced onion, oil, salt, vinegar, tomatoes and a few olives.

Savoro. A piquant sauce also found on other island, containing oil and vinegar, bay leaf, raisins, garlic and rosemary, which is poured over small fried fish and which acts as a preservative.

Sofrito. Another of Corfu's most famous dishes, along with pastitsada, this consists of thin slices of veal which have been dipped in flour and fried lightly, and then layered with plentyed of finely chopped parsley and garlic, and simmered with oil and white wine vinegar. Served with fava or mashed potato.

Spetseriko. A combination of spices and aromatic herbs like cinnamon, cloves, nutmeg, bay leaf, allspice, cumin, which are added to a stew pot to make the dish tastier.

Stakofisi or Stockfish. Wind-dried (as opposed to salted) cod, which is sauteed with onion and red pepper and then stewed with tomato sauce, leeks and a bit of sugar. This was the bourdeto of the wealthy.

Stoufado. Chunks of veal marinated in wine, onion, finely chopped garlic, carrot, rosemary, sage, thyme, bay leaf and salt and pepper. The meat, after being browned in oil with finely chopped pancetta, is cooked in the marinade to which a little sugar is added.

Sykomaida. Literally fig paste, a sweet in the shape of a hamburger made by kneading dried figs with grape must, ouzo or mastiha, chopped almonds and walnuts, and black pepper, and then wrapped in walnut leaves.

Tzaletia, from the Italian giallo or yellow. Pasta made from cornmeal mixed with wheat flour, fried in olive oil and served with confectioner's sugar and cinnamon.

Tsigarelli. The term for sauteeing boiled wild greens (chard, dandelion, leeks, sorrel, etc.) with finely chopped onion and garlic, tomato, salt and hot red pepper.

Tsilikourda. The Corfiot version of the traditional soup eaten on Easter eve, with the difference that it is not a soup at all, and consists solely of coarsely chopped lamb intestines, which are simmered with finely chopped green onion, parsley, dill, salt, pepper and lemon, and sometimes tomatoes instead of lemon.

Figadelia. A method of charcoal grilling pieces of liver (figa = liver in Venetian dialect) wrapped in caul with the usual seasonings (garlic, oregano, pepper, cinnamon).

Fougatsa. A kind of brioche of Venetian origin, no doubt related to the French fougasse or Italian focaccia.

Hordés. The hordés of antiquity become hardounin in Byzantium, gardoumba in modern Greece, and are the lamb's innards - liver, lungs, sweetbreads, wrapped in lamb intestine and seasoned with pepper, oregano, oil and lemon juice and roasted in the oven or over charcoal. When spitroasted they are called kokoretsi on the mainland.

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Corfu Traditional Cuisine - Greek Gastronomy Guide

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The traditional cuisine of Corfu includes delicacies that will appeal to both the ordinary traveller as well as the most demanding gourmet. They are special flavours that are linked to the place and shape the gastronomic experience typical of the island.

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By Group 3 from "IISS "Fabio Besta", Orte (VT) Italy

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By Group 3 from "IISS "Fabio Besta", Orte (VT) Italy

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"MENU BOOK." - Free Books & Children's Stories Online | StoryJumper

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APPETIZERS. -Mixed bruschetta: with oil, tomatoes or mushrooms. ﻿-Various siliced: cooked and raw ham, loin etc. -Cheeses. MAIN COURSES. -Lasagna. -...

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Liceo Scientifico Statale "Giancarlo Siani", Aversa (CE) Italy

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Liceo Scientifico Statale "Giancarlo Siani", Aversa (CE) Italy

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2GEL Aliveriou, Greece

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ITS "V. D'Alessandro", Lagonegro (PZ) Italy 

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ITS "V. D'Alessandro", Lagonegro (PZ) Italy 

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PMG "Acad. Boyan Petkanchin" - Haskovo, Bulgaria  

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PMG "Acad. Boyan Petkanchin" - Haskovo, Bulgaria  

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This is the group of Bulgarian students. They are 15-16 years old.

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Greek e-books
https://www.thinglink.com/scene/925441093539987458

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2GEL Aliveriou, Greece e-books by Litsa Glarou

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2GEL Aliveriou, Greece

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Group 3 - Traditional Greek restaurant menu

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"2GEL Aliveriou, Greece Restaurant menu" - Free Books & Children's Stories Online | StoryJumper

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Group 4 ‐ Christmas festive meals and sweets

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"2GEL Aliveriou,Greece Christmas dishes " - Free Books & Children's Stories Online | StoryJumper

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Group 2 - Traditional menus for breakfast lunch and dinner

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"2GEL Aliveriou,Greece Basic meals" - Free Books & Children's Stories Online | StoryJumper

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Group 1 - Local recipes

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"2GEL Aliveriou,Greece Local recipes" - Free Books & Children's Stories Online | StoryJumper

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Traditional Ukrainian Menu

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Traditional meal in the Ukraine - Microsoft OneNote Online

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LAGONEGRO, ITALY

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"Christmas and Easter festive meals!" - Free Books & Children's Stories Online | StoryJumper

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Group 2 ITS V. D' Alessandro, Lagonegro, Italy

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Group 2 ITS V. D' Alessandro, Lagonegro, Italy

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"Basic meals of the day in Italy" - Free Books & Children's Stories Online | StoryJumper

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Traditional holiday dishes of Ukraine

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Моя записная книжка - Microsoft OneNote Online

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By Group 1 from "IISS "Fabio Besta", Orte (VT) Italy

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By Group 1 from "IISS "Fabio Besta", Orte (VT) Italy

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"LOCAL RECIPES" - Free Books & Children's Stories Online | StoryJumper

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By Group 2 from "IISS "Fabio Besta", Orte (VT) Italy

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By Group 2 from "IISS "Fabio Besta", Orte (VT) Italy

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"Basic meals of the day in Italy" - Free Books & Children's Stories Online | StoryJumper

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Group 4 - PMG "Acad. Boyan Petkanchin" - Haskovo, Bulgaria  

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Group 4 - PMG "Acad. Boyan Petkanchin" - Haskovo, Bulgaria  

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Traditional Bulgarian restaurant menu

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Group 3 ‐PMG "Acad. Boyan Petkanchin" - Haskovo, Bulgaria  

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Group 3 ‐PMG "Acad. Boyan Petkanchin" - Haskovo, Bulgaria  

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Traditional Bulgarian dishes for Christmas Eve

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Group 2 - PMG "Acad. Boyan Petkanchin" - Haskovo, Bulgaria  

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Group 2 - PMG "Acad. Boyan Petkanchin" - Haskovo, Bulgaria  

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Traditional Bulgarian menus for breakfast lunch and dinner

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Group 1 - PMG "Acad. Boyan Petkanchin" - Haskovo, Bulgaria  

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Group 1 - PMG "Acad. Boyan Petkanchin" - Haskovo, Bulgaria  

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Traditional Bulgarian recipes

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12 meals at Christmas Eve

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Melitopol boarding school "Tvorchist", Melitopol Ukraine

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"local recipes" - Free Books & Children's Stories Online | StoryJumper

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Well-known for its great diversity and amazing flavors, Ukrainian cuisine has had a number of influences including Russian, Polish, German and Turkish...

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Traditional Restaurant Food in Ukrain, Melitopol boarding school "Tvorchist", Melitopol

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Traditional Restourant Food in Ukraine - Microsoft OneNote Online