Bigos is the national dish of Poland, if not officially then at least the facto. It’s a traditional a hunter’s stew with a base of soured cabbage. Once upon a time, you’d have a pot boiling for weeks, and you kept adding what you had. A rabbit?
What the Italians call ragù, is traditionally made from whole chunks of meat that is cooked long enough to fall apart. The meat fibers mixed with the liquids (i.e tomato sauce), turns into a batter like meat sauce that is absolutely wonderful. Pasta bolognese is a pasta dish with
The romans used to eat a dish called placenta, a flat bread with cheese and honey on top, flavored with bay leaves. Much like some varieties of the Indian naan bread. Today, pizza is eaten all around the world, and its varieties are vast. The American style pizza recipe often
Pissaladière, or pissaladiera in Nissart (the dialect from Nice, in the South East of France) is a variation of the pizza that doesn’t include tomatoes. Or the Italian pizza is a variation of the French pissaladière, depends on what you think came first. The traditional recipe is simply a
An Italian panettone is basically an egg sponge cake, leavened with spontaneous sourdough, and flavored with an assortment of chopped up candied fruits, raisins and zest from citrus fruit. Making a panettone cake the old fashion way, letting a pre-dough ferment for days, takes a lot of time. The flavor