Food in Verona

Many dishes of Verona are quite different from the Italian cuisine.

Polenta

Polenta  is northern Italy most representative dish. In the past it was, in Veneto region, more widely eaten than pasta. Polenta is a thick cream made with corn flour. It may be eaten very hot, with salami, cured meat and cheese. Polenta is also an important dish in Romanian cuisine.

It is easy to cook polenta so I give you a recipe: Continuă lectura

Reclame

Food in Gent – Cuberdons

A cuberdon is a cone-shaped Belgian candy, made with gum arabic, usually raspberry-flavored and purple, with a soft gelatinuos raspberry centre. It is known as Gentse neus (Gent nose), or neuzeke (little nose) for it is like a human nose. In French, cuberdons are also called chapeau-de-curé and chapeau-de-prêtre (priest’s hat).
Cuberdons traditionally about 2,5 cm wide and weigh approximately 10 to 18 grammes, although smaller version are also commercialized. Cuberdons can only be preserved for about three weeks, after which period the inside begins to crystallize. This limited preservability is the reason why cuberdons are not exported outside of Belgium.
Cuberdon’s precise origins, as with its exact recipe, remain best-kept secrets. There are some legends concerning the origin of the cuberdon. One legend claims that the candy was first made in the 19th by the clergy in Flanders near Bruges. It is from here, so the story goes, that the candy gained its ‘priest’s bonnet’ nickname.

Continuă lectura

The History of Chocolate

As Belgium is famous for its high quality chocolate, after my visit in Belgium I was thinking to write about chocolate.

Belgium’s association with chocolate goes back as far as 16th century. Belgium was under Spanish rule for nearly two centuries – subsequently part of the Netherlands before finally obtaining national sovereignty in 1830. The Spanish brought cocoa from their colonies to the old world and the Dutch made its mass production possible. In the late 1800s King Leopold II harvested cocoa crops in the colonized African Congo obtaining an unlimited supply of African cocoa. Continuă lectura

Scottish food and Scotch Whisky Experience

Guest post by Andra Dănilă

Hello everyone! My name is Andra and I was studying in Scotland, at the University of St. Andrews. This is my guest blog post about some of the food and drinks I had the pleasure to taste in Scotland. Hope you will enjoy reading about all the following deliciousness and perhaps you will be inspired to travel and try them yourself! Continuă lectura

Fondue Neuchatel

Every time I traveled to Neuchatel I tasted different local dishes but my favourite of all was fondue. Cheese fondue, of course. I found Chinese fondue, made with meat, not so tasty as cheese fondue.

Once in Switzerland, I ate cheese fondue at Métairie d’Aarberg. The farm Aarbergstrasse is only about half an hour from the city, but it looks like lost in the middle of pastures. The building dates from the 1550s. From the terrace you can watch the sunset while enjoying a simple and generous cuisine or just spending quiet moments. Continuă lectura

Belgian beer

In Belgium, beer is more than just a beverage, it is a culture. Beer in Belgium dates back to the age of the first crusades, long before Belgium became an independent country. Under Catholic church permission, local French and Flemish abbeys brewed and distributed beer as a fund raising method. The relatively low-alcohol beer of that time was preferred as a sanitary option to available drinking water. For example, in Ghent, people, even children, used to drink beer (1% alcohol) instead of water considered unsafe. Continuă lectura