viaggiandomangiando
Ethnic cooking and world travel blog.
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Bacalhau da Consoada (Portugal)
Bacalhau da Consoada cooked with cabbage and served with boiled potatoes and hard-boiled eggs, seasoned…
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Boudin blanc (France)
Boudin blanc is a French sausage made from white meats, milk, and spices, served during…
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Rabbit in Salmorejo (Spain)
Rabbit in Salmorejo, a typical rabbit-based dish from the Canary Islands: the meat is marinated…
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Pasteles de masa (Puerto Rico)
Pasteles de masa, with green plantains and yautia (taro root), and pork, wrapped in plantain…
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Nacatamal (Nicaragua)
The nacatamal is composed of a masa of corn and a filling of meat and…
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Passatelli in broth (English version)
Passatelli are typical pasta of Romagna and Marche and part of the province of Perugia,…
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Passatelli in Broth
Passatelli in broth is a typical dish from the Marche region, served during the Santo…
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Melomakarono (Greece)
Melomakarono is a typical Greek holiday sweet, an egg-shaped cookie dipped in honey syrup.
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Banketstaaf (Netherlands)
Long bars cut into individual portions: banketstaaf (plural banketstaven) typical of the Christmas period in…
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Married Soup
The Neapolitan married soup with meat and vegetables, can never be missing on important occasions,…