viaggiandomangiando
Ethnic cooking and world travel blog.
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Gröstl (Austria)
Tirolean specialty Gröstl made with potatoes, meat, and onion, once a poor dish born from…
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Wienerschnitzel and Rahm Schnitzel (Austria-Switzerland)
Wienerschnitzel and rahm schnitzel, the typical fried cutlets from Austria and Switzerland. Discover similarities and…
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Gluten-Free Mango Sbrisolona
Gluten-free Mango Sbrisolona, my version of the traditional Mantuan cake typical of all northern Italy,…
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Gluten-Free Savory Danube
Recipe for gluten-free and lactose-free Savory Danube filled with salami and lactose-free provola made with…
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Flammkuchen (France-Germany)
Flammkuchen is a thin unleavened dough topped with sour cream or herbed crème fraîche, onions,…
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Pannenkoeken (Netherlands)
Pannenkoeken are a cross between crêpes and pancakes with optional toppings incorporated into the batter.
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Hasselback Potatoes (Sweden)
Hasselback potatoes, whole, baked, with the skin, with parallel cuts and a seasoning of spices,…
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Bariis iskukarus (Somalia)
Bariis iskukaris, a Somali dish, literally means “cooked mixed together”, bariis is rice and iskukaris…
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Kolche ab e dandaan (Afghanistan)
Kolche ab-e-dandaan is an Afghan and Persian cookie made with rice flour, cardamom, and pistachio…
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Feteer meshaltet (Egypt)
Feteer meshaltet is a flaky Egyptian layered pastry that alternates thin layers of dough with…