viaggiandomangiando
Ethnic cooking and world travel blog.
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Hakka abacus seeds (China)
Hakka abacus seeds “gnocchi” made from taro and cassava starch, sautéed with pork, mushrooms, and…
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Saag Paneer (India)
Saag paneer: a dish of Indian leafy green vegetables cooked with spices and paneer, a…
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Açorda à Alentejana (Portugal)
Açorda à Alentejana is a typical soup from the Portuguese region with bread, olive oil,…
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Galette saucisse (France)
The Galette saucisse is a snack consisting of a pork sausage rolled in a buckwheat…
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Polvito Uruguayo (Spain)
The Polvito Uruguayo is made of meringue, cream, dulce de leche, and biscuit, and is…
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Pita Krompiruša (Bosnia-Herzegovina)
Pita Krompiruša is a savory rolled pie with a potato filling typical of Bosnia-Herzegovina.
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Bryndzové Halušky (Slovakia)
Bryndzové Halušky: potato-based halušky, flour, and eggs, topped with a Bryndza cream, a soft sheep’s…
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Obwarzanek Krakowski (Poland)
The Obwarzanek Krakowski is a ring-shaped, braided bread that is boiled and sprinkled with salt…
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Giouvarlakia and avgolemono (Greece)
Giouvarlakia and avgolemono: meatballs made of minced beef, rice, and other seasonings cooked in a…
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Amygdalota (Greece)
Amygdalota are Greek cookies or sweets associated with the Cyclades, whose name means ‘soft almond…