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Simão Ferreira
Nuno Mano
The most distinctive feature of Portuguese cuisine comes from the sea. As you enjoy a simple grilled fish, always fresh like the seafood that abounds from end to end along the coast, you can be sure that you are in Portugal! Cataplanas, bouillabaisses and any other fish or seafood dish are also excellent choices.
For meat dishes, our main suggestion is cozido à portuguesa, a mix of meats, vegetables and various sausages, cooked in a delicious way. We have excellent DOP (Protected Denomination of Origin) meats, from north to south, whether it’s beef, pork or kid. Many vegetables and fruit also preserve the taste of the old times, and some also have the DOP label, especially as many are produced organically.
Portuguese olive oil is of prime quality and is part of every dish, including cod (for which it is said that there are 1001 recipes!), which we excel at preparing and enjoying.
Each dish is matched to the right wine. The whole country produces wine and, while Port wine is famous, the Douro, Alentejo and many other table wines are no less superior.
And the cheeses! While Queijo da Serra (mountain cheese from Serra da Estrela) tops the bill, all the cheeses from Centro de Portugal, Alentejo and the Azores are delicious.
The sweets, whose roots go back to the many convents where they were originally prepared, even today make us “give thanks to heaven”. And a pastel de nata (custard tart) is a must. It is delicious with coffee, which we drink in the form of espresso.
Perhaps the best known Moldovan dish is a well-known Romanian dish, mămăligă (a cornmeal porridge).
Perhaps the best known Moldovan dish is a well-known Romanian dish, mămăligă (a cornmeal porridge).
This is a staple polenta-like food on the Moldovan table, served as an accompaniment to stews and meat dishes or garnished with cottage cheese, sour cream, or pork rind. Regional delicacies include brânză (a brined cheese) and ghiveci (a lamb or goat stew). Local wines accompany most meals.
Traditional for the Moldovan cuisine are dishes combining diverse vegetables, such as tomatoes, bell peppers, aubergine, cabbage, beans, onions, garlic, and leek. Vegetables are used in salads and sauces, and they are baked, steamed, pickled, salted, or marinated.
The various kinds of borș (ciorbă) include a wide range of soups with a characteristic sour taste. These may be meat and vegetable soups, or fish soups, all of which are soured by borș (traditionally made from bran), or lemon juice. Chicken soup with meat, known as zeamă, is very popular.
Meat products hold a special place in traditional Moldovan cuisine, especially as an appetizer or the first course. Roasted and grilled pork, beef meatballs (known as pârjoale and chiftele), and steamed lamb are common. Meat and fish are often marinated and then grilled.
Traditional holiday dishes include stuffed cabbage rolls with minced meat (known in Romania as "sarmale", and in Turkey as "dolma"), pilaf (a rice dish), pork jelly, noodles, chicken, etc. The holiday table is usually decorated with baked items, such as pastries, cakes, rolls, and buns, with a variety of fillings (cheese, fruit, vegetables, walnuts, etc.), known (also in Romania) as cozonac, pască, brânzoaice, and sfințișori.
In certain areas, the cuisine of various ethnic minorities is predominant. In the Eastern areas, Ukrainians eat borsch; in the South, the Bessarabian Bulgarians serve the traditional mangea (chicken with sauce), while the Gagauz prepare shorpa, a highly seasoned mutton soup; in the Russian communities, pelmeni (meat-filled dumplings) are popular. Other very popular dishes include a variant of Ukrainian varenyky called colțunași, filled with fresh white cheese , meat, or cherries.
The German gastronomy is a mix of culinary arts. That´s why there are so many restaurants in Germany. The types of restaurants in Germany are:
The German gastronomy is a mix of culinary arts. That´s why there are so many restaurants in Germany. The types of restaurants in Germany are:
fast food, chinese restaurants, Italian and Greek restaurants and many more. The type of the restaurant varies by the country and by the neighbourig country. For example: Many of the dishes are from the southern regions of Germany like Bavaria and Swabia. A lot of restaurants have so-called "stars". If the restaurants has many stars, the restaurant should be good, but this doesn´t mean that the restaurant is totally perfect. Over 400.000 people work in the gastronomy. in Germany.
Nicole, 8th grade
German gastronomy:
- Schleswig-Holstein: Pear, beans and bacon
- Bremen: Bremer Knipp
- Rhineland-Palatinate: Sauerbraten
- Hessen (our region): Grüne Soße
- Bavaria: Weißwurst with pretzel
- Berlin: Currywurst
- Thuringia: Thüringer Bratwurst
- Lower Saxony: Lentil stew
By Lara B., 7th grade
Bavarian food
Bavarian food
THE GREEK MUSSAKA
A legendary, traditional dish that is creamy and juicy. Moussaka is served in almost all tavernas in Greece. In the big family gathering this dish is prepared by Greek homemakers. In Moussaka, tomato sauce is used to cook minced beef which is subsequently layered with sweet eggplants and creamy béchamel sauce. This irresistible cuisine is filling so you don’t need too many side dishes.
4th Junior High school of Preveza,Greece
4th Junior High School of Preveza, Greece
TRADITIONAL GREEK DESSERT
Spoon sweets are sweet preserves, served in a spoon as a gesture of hospitality in Greece. They can be made from almost any fruit, though sour and bitter fruits are especially prized.
Some of the fruits that are used are:grapes, berries, bergamot, apricot, apples, pears, oranges, cherries, kumquats, lemons, tangerines, quinces, figs, pomegranates, prunes etc.
Baked pan sweets, are sweets served in a small plate and with a lot of syrup. There are many sweets with these characteristics. Some of them are:galaktoboureko,
karydopita, revani, bougatsa.
Galaktoboureko is the most traditional Greek dessert of semolina custard in filo. It may be made in a pan, with filo layered on top and underneath and cut into square portions, or rolled into individual servings. It is served or coated with a clear, sweet syrup. The custard may be flavored with lemon, orange, or rose.
Traditional Greek Pastitsio:
If you haven’t tried Greek Pastitsio (Baked Greek Lasagna) before, then you are certainly missing out! To prepare a traditional pastitsio (pasticio) recipe, luscious layers of juicy minced beef are cooked in a tomato based sauce, with pasta and creamy béchamel sauce and all this baked together until golden perfection.. Simply irresistible!
The Greek Gyros:
Grilling a vertical spit of stacked meat slices and cutting it off as it cooks was developed in Bursa by Turks in the 19th century Ottoman Empire, and called döner kebab. Following World War II, döner kebab was introduced in Athens by immigrants from Anatolia and the Middle East. A distinct Greek variation developed, often made with pork and served with tzatziki sauce, which later became known as gyros.
Traditionally, in Greece, the meat used is pork or chicken, while in restaurants outside Greece, lamb and beef are also commonly used. The meat is cut into approximately round, thin, flat slices, which are then stacked on the spit and seasoned. Fat trimmings are usually interspersed. Spice mixes generally include salt, hot and sweet paprika, white and black pepper, dried parsley, garlic powder, and oregano. Additional spices are sometimes added (e.g.cinnamon, nutmeg, cumin, anise, coriander, fennel, allspice, sumac).
Magiritsa
Magiritsa (Greek: μαγειρίτσα) is a Greek soup made for lamb offal. It is associated with the Easter tradition of the Greek Orthodox Church. Magiritsa is eaten on the Good Saturday to break the fast of the Greek Orthodox Great Lent, 40 days before Easter. In some parts of Greece, most notably Thessaly, it is not served as soup but as fricassee. Instead it contains offal and a large variety of vegetables, but it doesn’t contain any onions or rice, as the soup.
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