1 kg large cuttlefish, cleaned and cut into strips

200 g fine cornmeal

1 tbsp salt

4 cloves of garlic

1 liter vegetable oil

2 lemons

1 orange

1 bay leaf

1/2 peppercorns (to taste)

Preparation:

1. Season the cuttlefish with salt, place in a container and add the juice of the two lemons, the orange, the crushed garlic cloves, the bay leaf and the peppercorns.

2. Let it marinate for at least 30 minutes.

3. Place the cornmeal in a container or storage bag. Add the drained cuttlefish and mix very well.

4. In a pan with the oil, heated to 180°C, fry the strips until golden brown. Place on absorbent paper to remove excess oil.

5. Serve with lemon wedges.

6. If you like, you can prepare a mayonnaise to accompany it: in a bowl, mix 200g of mayonnaise with 1 grated garlic clove and 2 tbsp of coriander. Stir very well and serve with the fried cuttlefish.

Ingredients:

1 bunch of coriander

1 bunch of pennyroyal

4 cloves of garlic

Coarse salt

Olive oil

1.5 L of water

400g homemade bread

4 eggs

Preparation: In a mortar, crush the coriander, pennyroyal, garlic cloves, and coarse salt until they form a paste.

Poach the eggs and reserve the water. Place the herb mixture in a serving dish.

Drizzle with olive oil and the boiling water in which the eggs were previously poached.

Stir the açorda (bread soup) and add the bread, cut into slices or cubes.

Recipe provided by the Lisbon School of Tourism and Hospitality, based on the traditional cuisine of Maria de Lourdes Modesto.

Market with fresh produce from local farmers.

It is said that it was Goethes favourite food

And the second one is white sausage which is traditionally served with Brezel and beer.

• Ingredients: It is prepared by fermenting purple carrots, turnips (known as çelem), water, salt, and bulgur (or bulgur flour).

• Fermentation: The mixture is left to ferment at room temperature for approximately 15 to 35 days.

• Varieties: It can be consumed as spicy (acılı) or mild (acısız) according to personal preference.

• Tradition: It is typically served ice-cold and is the classic accompaniment to spicy kebabs . Wikipedia

Distinct from other Turkish kebabs or döner, tantuni is characterized by its specific cooking method involving a combination of boiling and frying, the use of cottonseed oil, and the ritual of steaming the bread atop the cooking meat. In 2017, "Mersin Tantunisi" was granted a Geographical Indication (GI) registration by the Turkish Patent and Trademark Office. ^wikipedia

Although the preparation methods show slight regional variations, it is generally made by mixing and kneading fine bulgur (known locally as düğürcük, düğü, or simit), tahini, tomatoes, and various spices.

Cezerye veya cezeriye, özellikle Mersin ve Adana bölgesinde yaygın tatlı türü. Osmanlı mutfağında yer alır.^[1] Havuç, toz şeker, ceviz ve hindistan cevizinden yapılır. Adını, Arapçada havuç anlamına gelen (Cezer; جزر) kelimesinden alır. Rendelenen havuç önce haşlanır haşlandıktan sonra şekerle kavrulur. Üzerine hindistan cevizi; içine antep fıstığı, fındık, yer fıstığı ya da ceviz koyulur. Mersin Cezeryesi Türk Patent ve Marka Kurumu tarafından tescillenmiş ve coğrafi işaret almıştır.^[2][3]

It is fairly certain that the aubergine is of Arab origin and its subsequent introduction into Sicily thanks to Muslim traders.

The vegetable was typically sliced then fried in olive oil, grilled and covered in breadcrumbs.

Caponata today is considered the 'queen' of popular cooking.

Previously, it had always been food for the poor and was never taken into consideration by the men of letters, something which happened to many of the island's great dishes.

An infinite number for sure as interpretations are left to the fantasy and insular creativity of everyone who makes one. Many are even handed down from mother to daughter.

'Nfigghiulate (also spelled nfigghiulate) is an ancient, traditional stuffed bread with ricotta cheese from southeastern Sicily, particularly associated with the provinces of Ragusa and Siracusa. It is a quintessential festival food deeply rooted in local history, often linked to Easter celebrations and large family gatherings.

The cheese used is usually pecorino romano. Spaghetti is the most common pasta, while guanciale, a cured pork jowl, is traditional.

Panettone is a traditional Italian sweet, dome-shaped bread with candied fruit and raisins, commonly eaten during Christmas and New Year. Despite such an appearance, panettone is understood in Italy to be a dessert. The name stems from the Milanese panattón or panett, meaning "large bread".

Pane cunzatu (or cunzato), which translates to "seasoned" or "dressed" bread in Sicilian dialect, it is a cornerstone of Sicilian cucina povera (peasant cooking), originating primarily in the western part of the island around Trapani. The original, simplest version consisted of stale, thick-crusted bread seasoned with olive oil, oregano, and sometimes salt. Over time, it was enhanced with whatever was in the pantry, transforming it from a "misery" meal to a richer dish with anchovies, tomatoes, and cheeses like primo sale or caciocavallo. Today, pane cunzato has evolved into a popular, celebrated street food throughout Sicily, it is often prepared with fresh, warm homemade durum wheat bread, drizzled with local olive oil, and topped with ingredients like sun-dried tomatoes, capers, anchovies, and fresh cheese.