pancakes with caviarBaked pie with applessweet and nourishing
KVASS is a fermented beverage made from black or regular rye breadDrinksvodka Mors (fruit-drink)
French FoodAmong the Gauls, ancestor of French people, good food isinseparable from the political and social life and it is on thisaxiom that will build the French gastronomic tradition. After the Roman conquest, geese and ducks in northern France enjoy of such a reputation as servants carry them by foot and entire herds to Rome. Of this era, Gaul is also an exporter of cheese.Early, France associated wine to the foodpreparation. France has climbed to one of thefirst places for the quality of its wines, whosedevelopment was accompanied with constanttechnical progress from the 17th century,especially under the influence of men of theChurch and monastic orders.
With the Renaissance and the discoveryof new continents, vegetables from theAmericas made their appearance inFrance.Starches, beans, potatoes, corn, willsupplant beans and lead to thediscovery of new flavours. The arrival ofnew products, starting with theturkey, American origin will graduallydethrone the peacock... Despite the large number of agricultural festival or liturgical which are pretext to feast, the notions of delicacies and gastronomy are forged around the mistress idea of a pleasure associated with a convivial table. Even the French farmers seek pleasure and refinement in food...
The real growth of the French cuisine occurs in reality, in a political context, the absolute and centralized monarchy, which reached its apogee under Louis XIV in the 17th century. The bidding dishes and preparations reflect the political structure pyramid dating back to the person of the king. Sumptuous meals, staged in a theatrical way, become an element of glorification of the sovereign.A big revolution in Frenchcuisine date of the 18thcentury. It is to due to theFrench cooker Beauvillierwho, in 1765, opened in Paristhe first "great" restaurant. Itinstalls customers withelegant tables covered withtablecloths and decoratedwith flowers. It was animmediate success.Thus, after the court, Frenchgastronomy is down thestreet.
Cooking traditions in Bulgaria are strong and arekept alive for many years by passing recipes from grandparents to parents to children to grandchildren.My grandma taught me how to do Pitka (1st pic), which isis typically eaten bread on Christmas Eve and throughoutthe holidays and Kozunak (4th pic) - the traditional sweatbread made for Easter in Bulgaria. On Easter we arepainting eggs (2nd and 3rd pictures). The first one shouldbe red, which is a symbol of good health.
The Bulgarian yogurt is the best yogurt produced in the world. This is due to the bacteriaLactobacillus bulgaricus that is used to makethe Bulgarian cheese and which grows no placeelse in the world. This yogurt has really sourtaste.
RakiyaRosa Damascena Jam Banica with cheese Shopska salad with cheese
Greek cuicine Main dishesTzatziki: Υogurt with cucumber and garlic Greek salad: the so-called Greek salad is knownpuree, used as a dip. in Greece as village/country salad (horiatiki) and is essentially a tomato salad with cucumber, red onion, feta cheese, and kalamata olives, dressed with olive oil.Fasolada: It is made of Gyros: meat roasted on a vertically turning spit andbeans, tomatoes, carrot, celery and a generous served with sauce (often tzatziki) and garnishes
Greek cuicine DesertsMelomakarona, "honey macaroons", Christmascookies soaked with a syrup of diluted honey (méli inGreek) and then sprinkled with crushed walnuts. Spoon sweets of various fruits, ripe or unripe, or green unripe nuts. Spoon sweets are essentially marmalade except that the fruit are boiled whole or in large chunks covered in the fruits made syrup. Tsoureki, a traditional Christmas and Easter sweet bread also known as Lambropsomo (Easter bread), flavored with "mahlepi", the intensely aromatic extract of the stone of the St. Lucie Cherry.