There is one word that many of us think of if they are sitting very hungry in a restaurant. Aluminum. These are the fastest meals to get from the kitchen to our table in minutes. In addition, they are generally very easy to prepare because they use few products. The tradition of the Aluminum in the restaurant menus in Bulgaria dates back to the time of socialism. First, they used to call fast food, most often grilled or fried, in the conversations between the staff of the catering staff. Gradually, the term became necessary and began to be used officially, and also entered textbooks on
When you’re hungry and don’t have a lot of time for cooking in the home kitchen or you don’t have to wait long at the restaurant, most often you choose something tasty from alamini recipes. These are fast-food meals that generally contain little ingredients. . Where did the Alaminuts originate from? It is thought that the term alaminute itself originates from the professional jargon in restaurants under socialism. It has been used by staff at caterers to designate a fast-food dish. It is gradually being introduced as an official term and is used in restaurant menus and textbooks for specialties in catering schools.
Swiss cuisine is heavily influenced by its neighbors Germany, France and northern Italy. Swiss cuisine is very multicultural and has many inhabitants: there are many regional dishes, specialized and wine for every taste. At a glance: Switzerland’s food is highly influenced by its neighboring pages and also very diverse in all language regions. There are about 450 different types of cheese, and it’s no surprise that many Swiss dishes contain cheeses. Visiting a grotto in an Italian-speaking part of Switzerland is not to be missed! This is the best way to make authentic Ticino cuisine. Typical dishes for shepherds and
The rich cuisine offered in the French Alps originates from a time when mountain villages have been isolated from the world for months in the long snowy winters. The inhabitants of the village survived the food they produced themselves. Since old times their recipes have been passed from generation to generation until today and are still served at home and restaurants! Dairy products and cheeses Milk and dairy products have been a central component of alpine cuisine for centuries. Typical alpine farming with breeds such as “Simmentaler Fleckvieh” (Simentalski cattle) or “Tiroler Grauvieh” (Tyrol Gray) can be traced to the beginning of our
Swiss cuisine combines influences from German, French and Northern Italian cuisine , but also offers dishes typical of Switzerland. Historically, it has been a side of farmers, so traditional Swiss dishes are more common, with the main ingredients being potatoes and cheese. Foods that are often associated with Switzerland include specific types of cheese and milk chocolate . Swiss cheese Each region has its own type of cheese – the variety of products is amazing! Examples include the soft and melted Vacherin cheese . The fragrant Appenzeller . The full flavor of Sbrinz . Emmentaler known for his large holes. All of these – and
Italian cuisine is gaining worldwide popularity due to its wonderful variety of flavors, but what are its most important characteristics? Italian cuisine is one of the oldest in the world, whose recipes are passed down from generation to generation and reflect the differences between each of its regions. Most of their dishes follow strictly traditional ingredients , though some, such as pizzas or pasta, are recreated to fit more successfully into our modern personality.
Today, wherever we go, French cuisine is regarded as a benchmark for sophistication and superior taste. In the different regions of the most romantic country in the world we can taste typical local dishes, in which ancient traditions are intertwined with innovative approaches to flavoring and combining different ingredients, as well as elegant and sophisticated presentation.
Fondue – a great dish, which is also recommended by the… psychologists! The classic fondue made from cheeses, melted to cream in heated white wine, is an Alpine dish. It was “invented” centuries ago by the shepherds in the Swiss Alps. The idea was the dish to warm up the people in cold or cool weather. Thus, fondue according to the season is suitable for the winter, for the late autumn, and for the early spring. Moreover, there is something very important, which is beyond the delight of tastes and aromas, and which is noticed by psychologists.
Fondue in the history of Switzerland The classic fondue is a creamy dish. It is obtained by gradually melting pieces of cheese in a heavily heated wine. During the preparation, additional flavors are achieved through different spices. You can dip pieces of bread or vegetables into the dish with the help of special forks.