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1. Take a photo of your favourite traditional food.

2. Upload your photo to a new post.

3. In the subject, write where are you from and few sentences that describe your photo.

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We prepared tagliatelle: it's homemade pasta that you can eat however you like: with tomatoes sauce, meat, fish, vegetables or cheese and it's really delicious :-)

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Școala Profesională Specială ”Emil Garleanu” Galati, Romania

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Școala Profesională Specială ”Emil Garleanu” Galati, Romania

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In my photo you can see polenta,a traditional Romanian food made of corn flour and hot water. You can eat it with cheese, sourcream,butter or other dishes.

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Salata de vinete se prepară din vinete coapte care se toacă si se amesteca cu ulei si sare.

Scoala Profesională Specială ”Emil Garleanu” Galati, Romania

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Gülşah AYDIN TOKMAK 7 Eylül Primary School Türkiye 

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Gülşah AYDIN TOKMAK 7 Eylül Primary School Türkiye 

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Gülşah AYDIN TOKMAK 7 Eylül Primary School Türkiye 

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Gülşah AYDIN TOKMAK 7 Eylül Primary School Türkiye 

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Gülşah AYDIN TOKMAK 7 Eylül Primary School Türkiye 

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Gülşah AYDIN TOKMAK 7 Eylül Primary School Türkiye 

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Gülşah AYDIN TOKMAK 7 Eylül Primary School Türkiye

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GÜLŞAH AYDIN TOKMAK 7 EYLÜL PRIMARY SCHOOL TÜRKİYE

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GÜLŞAH AYDIN TOKMAK 7 EYLÜL PRIMARY SCHOOL TÜRKİYE

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Pierogi, Aleksandra Kuznowicz, SP5 Swarzędz, Poland 

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Pierogi, Aleksandra Kuznowicz, SP5 Swarzędz, Poland 

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My favorite Polish dish is pierogi — delicious dumplings filled with a variety of ingredients. Pierogi are traditional Polish dumplings made from unleavened dough, typically filled with potatoes, cheese, meat, or fruit. Served with fried onions, bacon, or sour cream.

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Sarma is a meal of minced meat mixed with rice which is cooked and served wrapped in the leaf of pickled cabbage. Croats usually eat Sarma from November till March.

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A short presentation on traditional Greek food, by the students of Primary School of Domokos.

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Centrul Școlar de Educație Incluzivă Beclean, România Tatiana Silveșan

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Centrul Școlar de Educație Incluzivă Beclean, România Tatiana Silveșan

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TRADITIONAL RECIPE:

Pâturi cu brânză (specific recipe for Bistrița-Năsăud county)

Ingredients:

300 gr. bacon;

300-400 gr. sheep's curd kneaded with salt;

2 tablespoons oil;

water, cornmeal and salt to make a slightly softer polenta than usual;

can be served with sour cream or sour milk, as preferred.

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Centrul Școlar de Educație Incluzivă Beclean, România Tatiana Silveșan

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Centrul Școlar de Educație Incluzivă Beclean, România Tatiana Silveșan

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Bean soup with knuckle, in a bread crust, served with red

onion

Bean soup is a culinary recipe of Romanian origin, being very popular throughout the country. In Brașov, the traditional bean soup with knuckle is served in an ingenious way. More precisely, in a bread crust, with red onion and salt as a garnish. The crispy dough does not absorb the juice, to the amazement of tourists who are looking for this traditional dish for the first time.

This recipe comes from the medieval period, when bread was served as a plate. People made a bread with a very thick crust, which they left to dry. The core was taken out and eaten, and the food was placed in the dry crust. After the feast, the remains of the very hard crust were given to the poor or animals.

Ingredients •👇

• 1 kg of beans

2 pieces of ham

2 carrots

2 parsnips

3 medium onions

1 small celery

2 bell peppers

1 cup tomato juice 1 teaspoon tarragon

1 teaspoon thyme Salt & pepper Fresh parsley

Ingredients for 2 loaves: 1 kilogram of flour, 800 milliliters of water, 14 grams of dry yeast, 2 teaspoons of salt. Put in the oven at 220 degrees for 45 minutes, then remove the lid and leave for another 10 minutes.

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preparation of dough.

1 cup sugar
1 cup honey
1 / 2 cup margarine
6 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
spice for gingerbread
1 cup sour cream

recipe:

Melt margarine, sugar, honey and spice gingerbread. Then pour the cream and bring to boil. When cool to cold add the yolks, flour, baking soda and cinnamon at the end of whites. Bake for about 1 hour.

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Centrul Școlar de Educație Incluzivă Beclean, România Tatiana Silveșan

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Centrul Școlar de Educație Incluzivă Beclean, România Tatiana Silveșan

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Biscuit salami

Ingredients:

500 g biscuits

200 g margarine

100 g sugar

rum essence

200 ml milk

60 g cocoa

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Centrul Școlar de Educație Incluzivă Beclean, România Tatiana Silveșan

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Centrul Școlar de Educație Incluzivă Beclean, România Tatiana Silveșan

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Biscuit salami

The end of the recipe

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Ingredients

2.5 kg of sauerkraut

1 kg of fresh cabbage

800 g of mixed meat (pork, turkey)

400-500 g of smoked meat

20 g of fresh or dried mushrooms

2 tablespoons each of plum jam, mustard, ketchup

about 5 tablespoons of tomato paste

allspice

bay leaves

salt, pepper

water

With greetings

Elżbieta Cholewicka

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The girls in my class printed Polish dishes from the Internet that tourists should try. They cut them out and stuck them on plates. Then they stuck the names next to the dishes.

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Polish dishes that tourists should try when visiting our country.

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Polish dishes that tourists should try when visiting our country.

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Polish dishes that tourists should try when visiting our country.

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Polish dishes that tourists should try when visiting our country.

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Polish dishes that tourists should try when visiting our country.

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Polish dishes that tourists should try when visiting our country.

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Dumplings with various fillings and soup with sausage and egg.

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Dumplings with various fillings and soup with sausage and egg.

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Zeynep KAYA/ Kazımpaşa Primary School İzmir Türkiye

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Zeynep KAYA/ Kazımpaşa Primary School İzmir Türkiye

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Turkish Foods

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Cultral Heritage  e Twinning Project/Kazımpaşa Primary School 3 D Class

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Passatelli are a unique and comforting pasta variety originating from the Emilia-Romagna and Marche regions of Italy. Unlike typical pasta made from flour and water, passatelli are crafted from a dough primarily consisting of bread crumbs, eggs, grated Parmesan cheese, and often a hint of nutmeg and lemon zest.

The mixture is traditionally pushed through a potato ricer or a specific press (ferro per passatelli) with large holes, creating short, rice-like or worm-shaped strands. These delicate strands are not usually boiled in water but are instead cooked directly in a rich, simmering broth, often chicken or capon broth. The passatelli absorb the flavorful liquid, becoming wonderfully tender and infusing the broth with their distinct cheesy, savory taste.

They are typically served immediately in the broth, making them a popular and hearty first course, especially during colder months. Passatelli embody the resourceful spirit of Italian cucina povera, transforming simple ingredients into a dish of profound flavor and tradition.

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Cappelletti (pronounced cap-pel-LET-tee) are a type of ring-shaped or hat-shaped Italian pasta, similar to tortellini but typically larger. The word "cappelletti" literally means "little hats" in Italian, referring to their distinctive shape.

Originating primarily from the Emilia-Romagna and Marche regions of Italy, cappelletti are traditionally filled with a savory mixture that often includes roasted meats (like pork, chicken, or turkey), Parmesan cheese, and sometimes nutmeg. They are most commonly served in a rich, clear capon broth (in brodo) especially during holidays and special occasions, but can also be enjoyed with various sauces. Their delicate texture and flavorful filling make them a beloved classic in Italian cuisine.

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Sure, here's a short description in English explaining what "Crescia di Pasqua" is:

Crescia di Pasqua, often simply called "Crescia," is a traditional savory Italian bread from the Marche region, particularly popular during the Easter season. It's a rich, leavened bread, somewhat similar to a panettone in shape and texture but distinct in its flavor profile. Key ingredients typically include eggs, cheese (often grated Pecorino and Parmesan), and sometimes cured meats like salami or pancetta, giving it a distinctive savory taste.

Historically, it was prepared on Good Friday and left to rise until Easter Sunday, symbolizing new life and abundance. Crescia di Pasqua is commonly enjoyed for Easter breakfast or brunch, often alongside hard-boiled eggs, cold cuts, and cheese, or simply on its own. Its unique flavor and festive association make it a beloved Easter staple in central Italy.