viaggiandomangiando
Ethnic cooking and world travel blog.
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Rosquilletas de pipas (Spain)
Rosquilletas de pipas are made with flour, oil, water, yeast, and salt, and sunflower seeds,…
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Lakh sow (Senegal)
Lakh sow: millet porridge with cream typically consumed during events like baptisms or the end…
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Torrejas (Argentina)
Torrejas are slices of bread soaked in milk or wine and, after being coated with…
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Mexican Albondigas (Mexico)
Mexican Albondigas are meatballs made of beef and pork mixed with rice, seasoned with spices,…
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Peanut and Coconut Farofa (Brazil)
The Peanut (amendoim) and Coconut (coco) Farofa is a sweet-and-savory variant of farofa, which is…
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Boeuf à la mode (France)
Boeuf à la mode is a French dish consisting of beef and carrots cooked in…
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S’mores blondies (USA)
S’mores blondies are the first recipe of the Sanremo Festival Menu, dedicated to the foreign…
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Neapolitan Migliaccio
Traditional Neapolitan migliaccio, a Carnival sweet made from semolina, ricotta, eggs, orange zest, and sugar,…
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Scrippelle ‘mbusse
Scrippelle ‘mbusse: thin crepes soaked in a light broth after being sprinkled with aged Abruzzo…
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Barese Tiella
Main ingredients of Barese Tiella: rice, mussels, and potatoes, strictly raw, with tomatoes, pecorino cheese,…