In Malta, on Gozo island, seven long years languished crafty Odysseus is held captive by the nymph Calypso. It is impossible to say with any certainty what exactly she treated the hero. However, Maltese cuisine at all times been distinguished by the impeccable quality of the original products. Representatives of different peoples living at different times in Malta, was brought to the set of dishes of the archipelago is something special- it consisted of Maltese cuisine, which is one of the brightest representatives of Mediterranean cooking (in General, not so much sea separates peoples, how many of them connects). So over the millennia evolved the modern Maltese cuisine is an eclectic alloy of Mediterranean and Arabic traditions.
Very popular in Malta, vegetable dishes, cheese, fish and meat baked in pastry. Side dish of rice is widely used, and almost every second the Maltese prefers everything spaghetti, macaroni and other flour products of this kind.
Especially delicious dishes made from young cauliflower, baked in crispy pastry with sheep cheese and chicken eggs. This looks delicious fillet of chicken cooked with spinach, cauliflower and chestnuts.
Be sure to try a pumpkin pie: fresh pumpkin flesh is bright orange mixed in with the rice and fresh Basil. Very popular cakes with spinach and anchovies. Continue reading
Feijoa papaya Pomelo Passion fruit concise encyclopedia of exotic fruits – 10 fruit and 40 recipes with them. Coconut Avocado Figs Mango Guava Pineapple back to top
Something tasty, easy and unusual, we always want, no matter the time of year outside. If pulled on culinary Exotica, but to try fried grasshoppers or ice cream with maggots you’re not ready, the best way to discover dishes from nepravishta unfamiliar or exotic fruits.
Durian, jackfruit, mangosteen, rambutan, kuruba, carambola, cherimoya… have you ever Heard these names? For example, mangosteen is a favourite of Malaysians and Thais. It has a fragrant sweet pulp, is considered the king of tropical fruits. It looks like a white tangerine, hidden in a pomegranate, and tastes like a cross between a peach and grapes.
Durian is one of the most popular fruits in South Asia. His fearsome appearance (a La coconut, overgrown with thorns) does not deter foodies. Solid Golden yellow flesh of the durian is not a fruit, but rather garlic-cheese-onion or even the taste of the herring. For the first time to try durian because of the specific smell better in the open air and in small quantities. Continue reading
Chukotka and Greenland: the harp seal, stuffed seagulls
Northern dish civic is among the festive dishes of the eskimo food. It is made by decay in the permafrost. The recipe can cause a gag reflex: in gutted and headless seals fit 400 untreated sea birds — guillemots, “dish” bacon is sealed and placed in the ground under the press for a period from three months to a year and a half. On holiday, usually at Christmas, rotten corpse seal get out of the pit, take out the last fermentation of poultry carcasses, pluck and eat them raw. They say that the taste of celiac similar to a very old and pungent cheese.
Sardinia: cheese with maggots
Cheese with cheese fly larvae — a signature dish on the Italian island of Sardinia. The name “Marco KAFU” means “rotten cheese”, also italiancanadian his wormy. The product is made from Pecorino cheese that is deliberately left in the fresh air, so that cheese flies can lay their eggs. The army hatched larvae eat the cheese, decomposing the fats and thus giving it a smooth taste.
Ready cacu Marco should come crawling with worms and eaten with special caution: live maggots were swarming in the sticky mess, able to jump up to 15 cm. because Of this, when eating tourists are advised to either remove the white worms or to protect your eyes during the meal. Continue reading