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ENJOY YOUR MEAL! – A VERY PERSONAL GUIDE ABOUTINTERNATIONAL CUISINE

INTRODUCTION

Why did I decide to write a book aboutinternational cuisine? I think there is no alogical explanation since I simply followed what Ifelt inside. During all my trips throughout thefive continents, I had the opportunity to taste ahuge number of dishes catching my curiosity, aswell as my experience as an English teacher athotel schools.

A strong passion for food led me to make aresearch taking a long time to me, but then Isucceeded in conceiving something original for mypupils, that is, a textbook in which they can findeverything, from recipes to culinary secrets.

I would like to express my sincere gratitudetowards Professor Rita Branca who, in 1984,published Here’s Another Order, an English course forchefs, waiters and barmen in which I found veryuseful information about cuisine. She published asecond edition of that textbook in 1990, so addingnew details to her already excellent job mycolleagues will surely appreciate someday.

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Enjoy your meal! is a textbook about differentperceptions of cuisine all over the world, how canit change from a continent to another one withoutlosing its charm. It is also addressed to wholoves cooking, that is, a big galaxy of peopleliving this passion everyday by experiencing newdishes for their loved ones. To sum up, I am readyto leave you alone in order to let you read mybook without being disturbed by exercises andcomments. F.S.

ANGLO SAXON WORLDS

Cereals with milk.

Cornflakes with honey and milk.

Fried eggs with bacon, ham or sausages.

Hash brown = fried triangle of onions andpotatoes.

Kedgeree = rice and fish salad.

Kippers = smoked herrings.

Muesli = mixed grain and dried fruit.

Peanut butter spread on whole meal bread.

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Porridge = oatmeal cooked in milk.

Scrambled eggs on a toast.

Stewed fish with spices and vegetables.

Toast with butter and orange marmalade.

Baked beans with spicy, sweet and sour tomatosauce.

BLT = sandwich stuffed with bacon, lettuce andtomato stew.

Casserole = stewed foods.

Charcoal = grilled fish, meat or vegetables withspices.

Cheddar = a kind of hard cheese.

Chili with meat = minced meat with chili andonions.

Chutney = a dressing based on fruit, spices, sugarand vinegar.

Clam chowder = clam soup in USA.

Coleslaw = raw cabbage salad with mayonnaise.

Corn on the cob served with butter.

Cornish pastry = pasta roulade filled with beef,onions and potatoes.

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Curry = Indian powder made up of different seeds,roots and spices, neither too hot nor too pungent.In India it is served separately from boiled riceas a main course, and never with apples orsultanas. Ghee is made from buffalo or cow butterand, when it is not available, sesame, mustard orcoconut oil might be used. Lime is a fruit similarto lemon, while tamarind grows extensivelythroughout India. Coconut milk is essential inIndian cooking, it should be fresh rather thandried, while the commonest spices are chili,coriander, cumin, ginger and turmeric. They aremixed altogether in different quantities to formthe curry paste, which is added to meat or otheringredients during the cooking of the curry.

Dumplings = a kind of pasta made from wheat andminced vegetables.

Fish and chips = fried cod or hake with chips ormushy peas in northern UK.

Gammon steaks = slices of fried ham withpineapple.

Gravy = ragout with meat and tomato sauce friedalong with minced onion, celery, carrot, oil, anda glass of red or white wine.

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Haggis = lamb heart and liver minced, mixed withoatmeal, and dressed with onions.

Hot dog = sandwich stuffed with frankfurter,lettuce leaves, onion and tomato slices, sausages,ground pepper, mustard, chopped onion and tomatoketchup.

Irish stew = stewed ram with potatoes.

Jacket potatoes = baked potatoes with their peel,and some tuna sauce in the middle.

Jam made from all kinds of fruit except fororange; in that case, we can talk marmalade.

Jambalaya = chowder you can find in the USA.

Kebabs = mixed roast meat (chicken, horses,turkey, veal) with spices. You can find it inGreece or Turkey.

Lancashire hotpot = stewed lamb with potatoes.

Nan bread = Indian leavened bread.

Noodles = a Chinese kind of pasta which can beserved with vegetables or gravy.

Onion rings fried with spices.

Oxtail soup with spices and vegetables.

Pickles and pickled onions in particular.

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Pitta bread = Greek bread with sesame.

Ploughman’s lunch = bread, meat slices, cheese andpickled onions, which is usually washed up with apint of beer.

Pork pie = pork meatloaf covered with pastry.

Prawn cocktail = prawn salad with mayonnaise.

Rissoles = small meatballs you can find in theUSA.

Roast beef with particular pancakes, that is,Yorkshire pudding.

Roast pork and mint sauce.

Roast turkey and redcurrants jelly.

Salad = vegetables such as carrots, cress,lettuce, onions, oregano and radishes dressed withlemon, oil, salt and vinegar.

Samosa = triangle of fried dough filled with spicymeat or vegetables.

Sandwich or bread roll filled with chicken, greenolives, ham slices, lettuce leaves, soft butter ormayonnaise, Swiss cheese, onions, tuna andvegetables.

Scotch egg = boiled egg wrapped in a mixture ofminced pork and breadcrumbs.

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Shepherd’s pie = minced meat covered with mashedpotatoes.

Side salad = you can find tomato or lettuce saladafter a main course.

Sirloin steak roasted with mushrooms, peas andspices.

Smoked haddock or mackerel with olive tree wood.

Sour cream to dress salty dishes.

Soya = a vegetable used to dress dishes or as adrink.

Spareribs = roast pork meat with spices.

Steak = roast meat in the frying pan with oil andspices.

Steak and kidney pie = pieces of steak and kidneycovered with pastry.

Stuffing made with breadcrumbs, onion and sage,that you can find in several foods.

Sweet and sour = a typical way of cooking foodsyou can find everywhere on earth.

Toasted sandwich = two sliced bread filled withmelted cheese and ham.

Waldorf salad = tomato salad with celery,mayonnaise and walnuts.

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Welsh rarebit = toasted sandwich covered withmelted cheese.

Worcester sauce = soy sauce with vinegar,molasses, chili, tropical fruits and spices.

Apple crisp / crumble / pie / tart covered withcustard cream.

Banana fritters = fried banana slices.

Brownie = a chocolate and hazelnut cake you canfind in the USA.

Chocolate éclairs = cream, caramel and chocolatepuffs.

Cream tea = a snack based on butter, cream,croissant and jam.

Crumpets = a sort of muffins with poached eggs onthem.

Currant bun = croissant with raisins.

Custard = egg, lemon, milk and sugar cream.

Danish pastry = brioche with raisins, and coveredwith sugar.

Flan = a sort of tart.

Fool = mousse with yogurt.

Fruit cake = cake with dried fruit.

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London cheesecake = ricotta and jam cake.

Puff pastry = puffs filled with coffee and vanillacream.

Rice pudding = baked rice with milk and sugar.

Scones = a sort of home-made brioches.

Sponge = plum cake with butter, egg, flavor, lemoncrumbs, milk and sugar, but you can also findyogurt here.

Sweet pastry = it involves shortbread andshortcake.

Toffee = candy filled with fruit cream.

Trifle = it is made with custard, fruit and spongecake.

THE QUEEN’S MENU

BREAKFAST = a cup of coffee or tea with milk andsugar, bacon and eggs, a toast with butter andmarmalade.

LUNCH = two slices of roasted meat with chips,mixed salad and cheese, fresh fish and a cup oftea.

DINNER = fried fish or chicken, a cup of broth,Brussels sprouts, chips, salad and fresh fruit.

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Shortbread and whisky from Balmoral, honey fromBuckingham Gardens, apple juice from Sandringham,smoked deer and eggs from Windsor, jams, mustards,lime, tea and jellies.

ARABIAN NIGHTS

Couscous is a typical Berber food, and itsgranules are made by rolling and shaping moistenedsemolina wheat, and then coating them with finelyground wheat flour. As an international chef oncetold me, stale wheat bran is ground in a coarseway. It is dipped with mutton soup, roots andherbs, and then steamed in a terracotta pot on alayer of meat and vegetables. Bran must be workedfor hours, it is also soaked by simply using yourhands, and reduced into small balls. Couscous maybe dressed with spices, vegetables and petals,chicken and lemon, lamb, plums and almonds, oreven orange blossoms. It has become aninternational dish nowadays, and in fact there areseveral versions all over the world, Sicily isamong those places.

CHINESE FLAVORS

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BEEF = Beef with peppers / onions / in chili sauce/ in curry sauce / with bamboo and mushrooms / inoyster sauce / in hot plate / with potatoes in hotplate.

CHICKEN = With almonds / cashew nuts / bamboo andshrimps / in hot sauce / curry sauce / oystersauce / fried / in sweet and sour sauce / withbamboo and mushrooms / on hot plate / with lemon.

DUCK = Roasted / in sweet and sour sauce, or withbamboo and mushrooms. Roasted Cantonese duck. Duckis filled with water, while some air is blownunder its skin, and the animal is cooked usingperfumed wood from fruit trees. That is why meatremains soft, while skin is as crisp and glossy asif it had been lacquered. Duck is accompanied by agrain sauce which has previously been in a stateof ferment for a month, and steamed grain buns.

GREEN TEA = It uses dried leaves only, which areput into boiling hot water without sugar so as tobe infused.

HORS D’OEUVERS = Spring rolls. Prawn crackers.Fried potatoes / seaweeds / Wan – ton / shrimptoasts. Meat hors d’oeuvers. Soya shoots salad.Chinese cabbage salad.

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PORK = In hot plate / with zazai or bamboo andmushrooms / fried / in oyster sauce / sweet andsour. Bacon in hot sauce. Chinese mixed meat.

SHRIMP AND PRAWN = Shrimp with five colors / incurry sauce / fried / in chili sauce / in hotplate / in sweet and sour sauce. Prawns in hotplate / stewed / fried / in chili sauce / grilled.

SOUPS = Zazai soup with pork. Fans soup withchicken. Vegetables soup with eggs. Sour hot soup.Crab meat soup with asparagus. Wan – ton soup.Chicken soup with corn or mushrooms.

SQUID AND FISH = Squid with soya shoots / in hotsauce / with celery / fried or stewed. Stewedseafood. Fish with lemon or fried. SteamedCantonese fish. Steamed fish.

STARTERS = Steamed shrimp dumpling. Grilled meatdumpling. Steamed meat dumpling. Soya spaghettiwith seafood. Rice spaghetti with seafood. Noodleswith vegetables with meat / seafood / vegetables.Fried Cantonese noodles. Noodles in hot plate withmeat.

VEGETABLES AND RICE = Fried mixed vegetables.Sauté mixed vegetables. Hot vegetables broth.Sauté soya shoots. Rice in curry sauce. Fried

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Cantonese rice. Fried rice with shrimps. FriedVietnamese rice. White rice.

FRENCH SPELLS

Olive oil mayonnaise with crushed garlic(Provence).

Boiled cod, served with boiled vegetables and amayonnaise made of garlic, egg yolks, olive oil,saffron, pepper and salt.

Pig offal sausage.

Soup made of potatoes, leeks, vegetable soup,butter, milk, fresh cream, parsley or chervil,salt and pepper.

Pudding with cooked apples.

Salad made of goat cheese, Brazilian lettucesalad, walnut kernels, eggs, oil, shallot, salt,wheat, apple vinegar, toasted bread and sweetmustard.

Cake made of wheat, butter, pork loin, lard, porkliver, sausage, bacon, eggs, Cognac wine, shallot,thyme, salt, parsley, pepper and nutmeg.

Chowder (Marseille).

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Sliced chicken with bacon, onions, champignonmushrooms, salt, laurel, pepper, red wine, oil,brandy wine and wheat.

Cake made of pastry, smoked bacon, fresh cream,grated Swiss cheese, eggs, salt, butter pepper andnutmeg.

Purée of salty cod and potatoes, seasoned withgarlic and olive oil (Provence).

Irish stew of goose and duck cooked into their ownfat, along with pork or mutton meat and whitebeans (Languedoc).

Sauerkraut with sausages, frankfurters and bacon(Alsace).

Rabbit stew with red wine.

Goose or duck pieces cooked and preserved in theirown fat (Perigord).

Savory crepes (cheese, mushrooms, Parma ham,salami, fish, York ham and so on).

Turkey stuffed with chestnuts.

Snails baked in their own shells with butter,garlic and parsley (Burgundy).

Savory tart of leeks (Picardy).

Onion soup with spices.

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Duck or goose fat liver (Perigord).

Savory pie with potatoes and cream (Bourbonnais).

Corned pork boiled and served with cabbage orlentils.

Fish or white meat rissoles mixed with flour.

Pork liver pate with spices.

Minced pork cooked and preserved in lard.

Beef boiled with carrots, leeks and turnips.

Tripe cooked in cider.

Hen boiled with vegetables.

Cake made of egg yolks, caned sugar, fresh cream,castor sugar and vanilla.

Tart with caramelized apples.

Liqueur chocolates colored pink or sugar paper(Avignon).

Prunes stuffed with apple cream (Agen).

Comfits stuffed with almonds, chocolate or sugar(Provence or Verdun).

Whip egg whites baked and served on a custardcream.

Fried pastry with icing sugar.

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Marzipan candies shaped pillow stuffed withpraline (Lyon).

Nougat with almonds, sugar, peanuts, candied fruitand wafers (Montelimar).

Balls of white chocolate with liqueur (Alps).

Sour candies shaped like a tetrahedron(Carpentras).

Boiled sugar candies flavored with mint (Cambrai).

Blackberry jellies (Dauphin).

Sweet crepes (jam, chocolate, hazelnut cream,fruit pieces and so on).

Egg whites with almonds, sugar, wafers and vanilla(Aix).

Liqueur chocolates shaped like the cup of a bottleof champagne.

Milk and sugar toffees (Isigny).

Christmas cake with chestnuts, chocolate andcream.

Fruit jellies (Auvergne).

White, sparkling wine produced with a specificprocedure in Champagne region. You can drink it asan aperitif, too.

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Brandy produced in Cognac region.

Hot drink made of rum and hot, sugared water.

Aperitif with blackcurrant liqueur and white wineor champagne.

Brandy produced in Burgundy region.

Mixture of beer and soda.

Aperitif with anise liqueur and water.

Premium spirits produced in Cognac region.

Aperitif with rum, sugar cane syrup and fruitjuice.

GERMAN TRADITION

Ox tongue smoked or preserved with jelly.

Parma ham and melon with caviar.

Smoked salmon with vegetable salad.

Oxtail or tortoise soup with spices.

Russian salad made of pickled vegetables, boiledpeas, purée, capers and mayonnaise (egg yolks,wheat, oil, vinegar, lemon, salt and peanut, butyou can also find potatoes).

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Tomatoes or peppers stuffed with boiled rice,breadcrumbs, eggs, oregano, cheese, nutmeg,capers, olives and chili.

Liver dumplings with spices.

Beef cooked with tomatoes, onions, lemon rind,vinegar and chili.

Marrow bone or meat loaf with flavors.

Pig’s trotter with meat.

Fried cauliflower with sauce.

Eggs in the frying pan with oil and salt.

Black bread cut into subtle slices, and wrappedinto a silver paper.

Radish sauce with lemon, salt, oil and onion.

Brussels sprouts with cream.

Sandwich with butter and cheese / egg andanchovies.

Sauerkraut with salt and vinegar.

Fruit salad with oats flakes.

Crushed coffee ice drink with cream.

Strawberries with cream.

Biscuits with whipped cream.

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Austrian cake made of yeast, eggs, milk, sugar,wheat, butter, jam, chocolate or custard cream.

Butter croissants to be stuffed with jam, custardcream or chocolate.

Dessert made of strawberries, fresh cream, jelly,sugar and lemon.

Austrian cake made of raisins, butter, pieces offruit, eggs, sugar and milk.

GREEK SCENT

MOUSSAKA = a pudding made of eggplants and mincedlamb meat to be cooked in the oven, tapped with athick covering of gratin béchamel, grated pecorinocheese, tomato pulp, onion, garlic, oil, tomatoextract, cumin, sweet paprika, cinnamon, pepper,salt, hot pepper, parsley, extra virgin olive oiland pimento.

BAKLAVA = a baked mixture of chopped walnuts andhoney wrapped in a dough, and eaten along with aglass of sweet white wine or liqueur to taste andappreciate it fully.

Vinaigrette with fennel, early zucchini, redchicory, carrots, garlic, cucumbers, light, Greek

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yoghurt, extra virgin olive oil, mint, salt andpepper.

Vine leaves rolls with rice, onion, extra virginolive oil, salt, pepper, lemon, extra virgin oliveoil, vegetable soup, dill and eggs.

Salad with feta cheese, cucumbers, tomatoes, greenpepper, salt, Kalamata olives, red wine vinegar,extra virgin oil and oregano.

Lamb kebabs with red and yellow peppers, redonion, laurel leaves, lemon, garlic, white wine,dry oregano, extra virgin olive oil, pepper andsalt.

Rice and milk with sugar, powdered cinnamon,lemon, vanilla and cornstarch.

HIBERIAN ATMOSPHERES

SPAIN

Cod with chili, cooked in earthenware casserole.

Tripe, pigs’ feet and salami with chili, garlic,onion and tomato.

Boiled beef with lard, ham, salami, chickpeas,potatoes and cabbage.

White beans, pork, ham, salami and black pudding.

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Omelet with potatoes and onions.

Mussels, clams, prawns, shrimps and fish fired andthen boiled in a sauce of onion, garlic, bayleaves, oil, wine and tomato.

Tomato, peppers, cucumbers and onions blended withbreadcrumbs, oil and vinegar, eaten cold.

Eggs cooked in an earthenware casserole with friedtomato, onion, oil and chopped ham.

Rice with saffron, fish, seafood, chicken, sausageand vegetables.

Soup made of toasted bread slices fired withgarlic and onion, to which water and broth areadded during the cooking process.

Cod cooked in a terracotta pot, accompanied bygreen sauce, and dressed with asparagus and clams.

Sweet pastry made of flour, eggs, milk and sugar.

Baked almond sweets with sugar and milk.

Ricotta cheese with walnuts or almonds sprinkledwith honey.

Sweets made of flour, almonds, eggs and lard.

Bread slices soaked in milk, dipped in an egg andthen fried and sprinkled with sugar and cinnamonsyrup.

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ARGENTINA

Steak with eggs.

Soup made of beef, salami, corn, white beans andpumpkin.

Subtle, tender and saucy steak.

Small offal.

Mixed meat on the grill.

Mincing-knife paste stuffed with meat.

Thick beef steak on the grill.

Cornstarch and butter biscuits stuffed with acream made of sugar and milk.

Yerba mate infusion you can drink all day.

BOLIVIA

Beef tongue and potatoes dressed with chili.

Meat and onion pie with spices.

Sauce made of tomato and peppers.

Spiced lamb accompanied by stewed vegetables.

Beef hart kebabs with spices.

Spicy dish with chicken, onions and potatoes.

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Meat pieces on the grill with potatoes, lettuce,tomatoes, onions and peppers.

Brandy obtained from several infused herbs.

Corn and cinnamon / alcoholic fermented drink.

Mixture of brandy, grapes and orange juice.

As you can see, Bolivian cuisine, very tasty, isdominated by pepper. Plateau dishes are rich incarbohydrates derived from flour, while plaindishes include fish, fruit and vegetables, too.

CHILE

Bread made of potatoes and flour.

Beef or pork fillet with potatoes.

Small rolls of corn flour stuffed with meat andspices.

A big piece of meat covered by two fried eggs.

Soft potato bread.

Unleavened bread made of flour and fruit.

Corn with chicken kebabs, meat and vegetables.

Sugared rice with milk.

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COLOMBIA

Corn flour and cheese bread rolls.

Grey mullet eggs.

Corn / fish soup.

Vegetables soup with beef slices.

Fruit juices without sugar.

COSTA RICA

Black beans and rice with onions, peppers andfresh coriander.

Meat and vegetables soup with sweet potatoes,prickly pear and manioc.

Black beans, onions, fresh coriander and hard-boiled eggs.

CUBA

Rice with black or red beans.

Goat meat with spices.

Purée of cooked bananas, fermented and melted withroasted pork rind and spices.

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Suckling pig on the spit, stuffed with salt,bitter oranges, spices, herbs and fruit.

Very spicy meat goulash with cooked bananas.

Small rolls of corn flour, stuffed with meat andspices.

Juice obtained from sugar cane stalks, which arepressed and melted with egg white.

ECUADOR

Potato soup with pieces of cow stomach andspices /cheese and meat / avocado, tomato andbull’s heart.

Shrimp, fish or seafood pickled in lemon juice andvinegar, with onion, tomato and chili.

Potatoes, beef and spices.

Dough corn or not sweet banana fritters stuffedwith cheese or meat.

Fish and green bananas.

Guinea pig fried or cooked in sauce, it is anative dish.

EL SALVADOR

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Maize omelet served with beans and salt.

Bull testicles with spicy sauce.

Sweet potatoes with cracklings.

Beef cutlet with spices.

Chicken pickled and cooked in alcohol obtained byfermentation of maize or pineapple juice.

Omelet stuffed with creamy white cheese, beans,legumes and greaves.

Soup with beef shank.

Corn flour rolls with cinnamon and raisins.

Puff pastry made of maize or yucca, and servedwith brown sugar syrup.

GUATEMALA

Salty corn flour rolls of different size.

Soup made of seeds of local plants and meat.

Fish soup with spices.

Soup made with potatoes, meat or green tomatoes.

HONDURAS

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Omelet made of corn flour with spicy beans andmeat.

Corn flour rolls stuffed with chicken, pig or velameat, and rolled up into maize or banana-treeleaves.

MEXICO

Lamb or goat meat cooked into the ground.

Small meat pieces roasted into lard.

Raw fish salad soaked into lemon juice.

Peppers stuffed with meat, hazelnut sweet sauce,and pomegranate seeds.

Green peppers stuffed with meat.

Sauce made of avocado, chili, tomato and onions.

Fried eggs on an omelet with chili and beanssauce.

Tasty and dark dish made of chili, tomato,peanuts, chocolate, almonds, sesame, onions andgarlic.

Fried or grilled omelets stuffed with cheese, andaccompanied by beans, potatoes and pumpkinblossom.

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Rolled omelets stuffed with meat pieces, eggs,cheese, chili, tomato, avocado and onion.

Corn flour omelets stuffed with chicken, pig orveal meat, and rolled up into maize or banana-treeleaves.

NICARAGUA

Meat stew with tomato.

Black beans with onions, peppers and freshcoriander.

Soup based on meat.

Maize, pig meat, tomato and chili rolled up into amaize leaf.

PANAMA

Fish cubes pickled with lemon juice, pepper andminced onions.

Thick soup with chicken, manioc and a tropicalplant whose tuber is eatable.

Minced meat puffs rolled up into manioc flour.

PARAGUAY

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Meat soup with spices.

Soup made of chicken meat, vegetables, cheese andcorn grains.

Corn bread with cheese and eggs.

Mixed meat and vegetables, soya in particular.

Yerba mate infusion served cold.

PERU

Braised chicken with very spicy tomato sauce.

Cow heart kebabs grilled and dipped into a spicyred sauce.

Yellow potatoes crushed and kneaded with corn oil,green lemons and spices, served with stewedshrimps, olives and lettuce.

Sauce made of potatoes frozen during the night,and thawed several times during the day till theyacquire a particular taste.

Raw fish cubes pickled with lemon juice and chilipieces.

Stewed maize-cobs.

Potatoes with hard-boiled eggs, peanut cream,coriander and green salad leaves.

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Meat pieces (rabbit, pig, chicken, beef andturkey) rolled up and sewn into big banana-treeleaves, along with potatoes, manioc andvegetables, that are cooked into the ground later.

URUGUAY

Steak stuffed with cheese.

Bundled food similar to black pudding, and made ofwalnuts and peels.

Puff stuffed with cream and jam with gratedcoconuts.

VENEZUELA

Salted pig with spices.

Corn flour omelet which stands for bread.

Roasted banana slices.

Rabbit with coconuts.

Salted pig meat on the grill.

Turtle meat with spices.

Soup made of fresh water fish.

Small chicken pieces, pig, olives, raisins andonion which, once they are cooked, are covered by

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a light layer of corn flour, and rolled up intobanana-tree leaves.

Corn sweets with cream.

ITALIAN GRAFFITI

Rice with vegetables, mushrooms, saffron, seafood,potatoes and grated cheese, minced meat withtomato sauce.

Lasagna baked with ragout, cheese and York ham(Bologna)

Ragout with minced meat, carrots, sage, celery,onions, a glass of red wine, olive oil and salt.(Naples)

Penne with chili, bacon, cayenne pepper, onion andtomato sauce. (Rome)

Rice balls with minced meat, peas, tomato sauce,basil, grated cheese, and saffron, which are friedin hot olive oil. (Sicily)

Spaghetti with tomato sauce and minced meat(Bologna).

Spaghetti with seafood and pepper (Naples andTaranto).

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Basil sauce with pine nuts, grated Parmesancheese, garlic, olive oil and fresh milled pepper(Genoa).

Artichokes stuffed with eggs, breadcrumbs, gratedpecorino cheese, chopped parsley and dicedsausages (Calabria).

Spaghetti with grated pecorino cheese, olive oil,fried eggplants, butter, chili powder and salt(Sicily).

Baked potatoes, rice and mussels with parsley,celery, salt, olive oil, milled pepper, gratedpecorino cheese, peeled tomatoes and zucchini.(Bari)

Buffalo mozzarella cheese. (Lazio and Campania)

Parmesan cheese made of milk, rennet and salt.Keep refrigerated and sell by weight, see its netweight before. Do not pierce the pack. Bestbefore: always see the label (Parma).

Smash made of meat, vegetables or fish (Tuscany).

Parma ham made of pork meat and salt, it may besmoked with perfumed wood (Parma).

Veal liver with olive oil, salt and milled pepper(Venice).

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Omelet with eggs, salt, onions, vegetables, meator fish.

Dried cod with butter, milk, Parmesan cheese,flour, parsley, salt and white wine (Vicenza).

Grilled T-bone steak with salt and milled pepper(Florence).

Eggplants fried and stuffed with tomato sauce,butter, grated Parmesan cheese, basil and salamislices (Parma).

Tomato sauce cooked with fresh basil leaves,minced onions, olive oil and salt / minced parsleyand garlic, salt, olive oil, slices of sheepcheese, or of sour sheep ricotta cheese (Naples).

Chickpea pie with milled pepper, olive oil, saltand water (Genoa).

Tortellini stuffed with York or Parma ham, eggs,butter, nutmeg, turkey breast, mortadella, gratedParmesan cheese, salt, beef and chicken stock(Bologna).

Tortelloni (fresh egg pasta with filling) stuffedwith spinach, ricotta cheese (serum of vaccinemilk pasteurized with vaccine milk addition, saltand lactic acid), bread crumbs, vegetable fats,cheese (curd, salt, milk and lysozyme). You canalso find milk protein, salt, flavor enhancers

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such as monosodium glutamate, flavorings andspices.

Veal rump slices with Parma ham, butter, salt,sage leaves, a glass of white wine and milledpepper (Rome).

Salami made of pork and wild boar meat, skimmedmilk powder, salt, saccharose, pepper,antioxidants (ph corrector and flavor enhancer),preservatives, garlic and gluten (Umbria).

Tripe with grated pecorino cheese, salt, spicybeef sauce and mint leaves (Rome).

Roasted beef with carrots, onions and peas(Sicily).

Potatoes roasted under the ash, then cleaned byremoving their skin, opened in the middle anddressed with oil and salt (Campania).

Fried cutlet with a coating of beaten egg, breadcrumbs, cheese and York ham on top (Bologna).

Fried cutlet with a coating of beaten egg andbread crumbs (Milan).

Puffs made of flour, ricotta cheese, icing sugar,lard, eggs, currants, candied citron rind, milkand salt (Naples).

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Naturally leavened cake baked in the oven and madeof wheat flour, raisins, butter, invert sugar,butter, raisins, fresh egg yolks, candied orangepeel (glucose and fructose syrup, orange andcitron peels, sugar), leaven, natural yeast,sugar, emulsifying agent (mono and diglycerides offatty acids), salt, flavors, and skimmed milkpowder (Milan).

Cake with fresh sheep ricotta cheese, liqueur,sponge cake slices, icing sugar, diced candiedcitron and chocolate (Sicily).

A SECULAR PASSION FOR COFFEE

Ground coffee produced and packaged by Neapolitanfactories. Avoid any improper use of the can. Bestbefore end: always see the date shown on thebottom of package. Dark roasted. Roasting is themoment in which the flavor of the coffee occurs.Neapolitan factories use only one blend with twolevels of roasting. Take pleasure with the fulltaste, and keep in mind that a hint of cocoa,toasted bread and light caramel can accompany adark roasted coffee.

RELIGIOUS REFECTORY

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MONDAY = rice with lentils or vegetable soup /spaghetti dressed with butter and grated cheese,chicken legs or mozzarella cheese, fruit saladwith custard cream.

TUESDAY = pasta with processed cheese, bakedcheese omelet or mozzarella cheese, fresh fruit.

WEDNESDAY = pasta with vegetable soup orchickpeas, hamburger or fried chicken cutlet,fruit juice.

THURSDAY = baked pasta / macaroni jumped into thefrying pan with oil and cheese, York ham ormeatballs cooked into tomato sauce, fruit yogurt.

FRIDAY = pasta with peas or potatoes / vegetablenoodle soup, fish croquettes / fingers, fruitsalad with cream.

SATURDAY = boiled rice with onion or a drop of oiland grated cheese, cheddar / green salad dressedwith oil and lemon, fruit ice cream.

SUNDAY = baked pasta with tomato sauce, mincedmeat, York ham and melted cheese, chips, mixedsalad, peanuts, fruit salad with cream anddessert.

ROSSINI DISHES (PESARO)

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Rice with onion, butter, a glass of champagne,cream, parmesan, ox tongue slices, and diced gooseliver.

Rice with beef marrow and spices.

Cannelloni stuffed with goose or duck liver,ricotta, parmesan, an egg, three sausages, lard,basil, tomato sauce, marjoram and a glass ofwater.

Turkey stuffed with truffles.

Sole fillet with butter, flour, goose liver, whitetruffle, and a glass of dry white wine.

Salad dressed with mustard, lemon, pepper, salt,olive oil and truffles.

A TOUCH OF CLASS

Aperitif drink made of white rum, lime juice andcane sugar or gomme syrup, accompanied by Parmesancheese, duck or goose fat liver, crispy corn andstrawberries with the infusion of herbs and fruitin alcohol and water. It is a bitter drinkcharacterized by a dark, red color.

A composition of vegetable starters with a local,grey Pinot.

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Vinaigrette with chunks of Parma cheese.

Parma or York ham with salami, melon, tomatoes,sausages and raw onions.

Siam asparagus with a Brazilian vegetable calledsteak because of its particular form.

Madagascar red snails dressed with oregano andoil.

Young pythons with mayonnaise.

Honduras eel served either boiled or in brine.

Pate of Caucasian earthworm liver.

Young vervet with herb spices.

Penne with chili and tomato sauce.

Rice with herbs.

Pasta dressed with cream.

Fried vegetables and chicken soup.

Oval tomatoes with mozzarella cheese.

Crispy shrimps with raw vegetables and citrussalad.

Roasted lamb with potato puffed cream.

Asparagus with butter, hazelnuts and red wine.

Fettuccine with mushrooms.

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Steamed aubergine and French beans.

Caponata pudding.

Rice with lobster.

Dutch lamb with biological vegetables, cookedapples and oranges of a star anise.

Spaghetti with seafood.

Fresh macaroni with eggplants and small tomatoes.

Caviar and salmon with champagne.

Orecchiette with turnips.

Purée of broad beans and chicory.

Artichokes Parma style.

Meat rolls Bari style.

Sauce made of Piedmont white truffle,Mediterranean saffron and Cayenna pepper.

Ca Cuong, that is, a secretion got in smallquantities from North Vietnam cockroacks.

Mullets, prawns and shrimps Bari style.

Quail eggs stuffed with Iranian caviar.

Mousse of shrimps’ tails with Nantua sauce.

Roast and stuffed lamb.

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Roast peacock stuffed with figs, foie gras,raspberry sorbet and sweet champagne.

Wild bream roasted with vegetables andMediterranean stew.

Veal shank frosted in the oven with rosemary,speck and small potatoes.

Rice with vegetables or seafood with spices.

Shoots of white asparagus and truffle soup.

Stewed or grilled chickens accompanied by greensalad.

Duck marinated in red wine with vegetables andmashed lemons.

Carrot flan with melted butter.

Dentex covered by mayonnaise.

Veal meat with cooked vegetables.

Breams dressed with prawn sauce.

Goose liver covered by mayonnaise.

Fish fillet with bean weds and tomato ravioli withbalsamic vinegar.

Roasted breams with marjoram and sage.

Venetian style peas.

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Noodle pie stuffed with minced meat (Naples).

Composed corn with cheese and spices.

Scottish pudding.

Beef fillet with truffle cream (Pesaro).

Baked potatoes, field herbs and radishes’ salad.

Bread-sticks with cheese.

Meat, fish or fruit jelly.

Sweet and sour sandwiches.

Cinnamon and raisin cake.

Tart made of peaches in syrup and melted Piedmontchocolate.

Sorbet made of basil, lime and champagne.

Lemon sorbet decorated with a layer of caramelflavorings.

Fruit cake covered with polished strawberries andfruit jelly.

Fruit salad with vanilla ice cream, palmitos andavocado.

Cocoa bonnet.

Saronno almond sweet.

Chocolate, coconut and berries cake.

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Vintage liqueurs.

PIZZA PIES

NAPLES = tomato, oregano, buffalo mozzarellacheese, anchovies, pepper and capers.

CAPRI = sliced mozzarella cheese, oil, smalltomatoes and oregano.

TARANTO = chili, tomato, seafood and pepper.

ROME = tomato, capers, buffalo mozzarella cheese,York ham, eggs, Swiss cheese, anchovies andpepper.

MILAN = tomato, Swiss cheese, salami andmozzarella cheese.

PARMA = Parmesan cheese, rocket leaves and Parmaham.

TIROL = mozzarella cheese, fresh mushrooms,stracciatella, tomato sauce and speck.

APULIA = sausages, small tomatoes, mozzarellacheese, onion, tuna, Gorgonzola cheese andmushrooms.

SICILY = oil, tomato, anchovies, capers, olives,grilled eggplants and oregano.

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PIEDMONT = mozzarella cheese, oil, gorgonzolacheese and Parma ham.

CARDINAL = mozzarella cheese, oil, tuna, onion andtomato.

AOSTA = mozzarella cheese, Parma ham, rocketleaves, tomato sauce and scrambled Parma cheese.

WIEN = mozzarella cheese, frankfurters and tomatosauce.

SAINT DANIEL = Saint Daniel ham, mozzarellacheese, bacon, rocket leaves, tomato sauce andParma cheese.

GENOA = basil and garlic sauce, Parmesan cheese,cream and scamorza cheese.

NORTH = sour cream, prawns, sausage, mozzarellacheese and tomato sauce

SOUTH = Parma cheese, York ham, mozzarella cheese,eggs, sour cream, sausage, salami and tomato sauce

DAIRY = mozzarella cheese, Swiss cheese,Gorgonzola cheese and fontina

ROUGH = grilled peppers, spicy salami, mozzarellacheese, mushrooms and tomato sauce.

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SORRENTO = small tomatoes, mozzarella cheese,tomato sauce, porcini, mushrooms, eggplants andParma cheese.

NORMA = buffalo mozzarella cheese, small tomatoes,cacio ricotta and grilled eggplants

GERMAN = mozzarella cheese, frankfurters, tomatoand chips.

SWISS = mozzarella cheese, porcini and Swisscheese

GREEK = mascarpone cheese, big black olives,mozzarella cheese, speck, gorgonzola cheese andtomato

USA = chips, mozzarella cheese and tomato.

JAPAN = mozzarella cheese, tuna and artichokes.

MEXICAN = pickled mushrooms, mozzarella cheese,spicy salami and tomato.

CARRIE = smoked cheese and speck.

BUFFALO = small tomatoes and buffalo mozzarellacheese.

DEVIL = mozzarella cheese, spicy salami and tomatosauce.

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WOOD = sour cream, York ham, mushrooms, mozzarellacheese, spicy salami, Parma cheese, butter andtomato sauce.

STEPHANIE = mozzarella cheese, mushrooms, smalltomatoes and onions.

CHARLY 1 = tomato sauce, mozzarella cheese,frankfurters and bèchamel.

CHARLY 2 = mozzarella cheese, grilled peppers,spicy salami, olives, Gorgonzola cheese and tomatosauce.

CRESCENT = York ham, mozzarella cheese, spicysalami, rocket leaves, Parma cheese, tomato sauceand Parma ham.

ROSE = rocket leaves, Parma cheese, bresaola,tomato sauce and mozzarella cheese.

SNOW WHITE = smoked cheese rolled with speck,tomato sauce, chips and mozzarella cheese.

JAMBON = smoked mozzarella cheese and chips.

SAINT RITA = fresh ricotta cheese, tomato sauce,Parma ham, rocket leaves, mozzarella cheese andParma cheese

SAINT CATHERINE = small tomatoes, porcini, olives,sausage and buffalo mozzarella cheese.

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SUNFLOWER = frankfurters, chips, mozzarella cheeseand tomato sauce.

BOATSWAIN = small tomatoes, anchovies and tuna.

HOOK = tuna, mozzarella cheese, speck, tomatosauce and onion

QUEEN MARGARET = mozzarella cheese, basil leavesand tomato sauce.

KING CONSTANTIN II = feta cheese, onion, blackolives, fresh tomato, green bell pepper, spinachand meat dressed with tomato, onion and a saucemade of strained yoghurt (usually from sheep’s orgoat’s milk), cucumbers, garlic, salt, olive oil,pepper, parsley, dill, lemon juice and mink.

EMPEROR = Parmesan cheese, eggs, mozzarellacheese, spicy salami, butter, sausages, cream andtomato.

BISMARK = egg and York ham.

LAWRENCE = mozzarella cheese, Parma ham, tomatosauce and sausage.

EDWARD VIII = Parma ham, sour cream, mozzarellacheese and tomato sauce.

GIPSY = mozzarella cheese, tomato sauce, grilledpeppers, capers and sour cream.

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MOHAMMED = mozzarella cheese, mushrooms, tomatoand salami.

SUMMER = rocket leaves, mozzarella cheese, Parmacheese and tomato sauce.

WHIM = mozzarella cheese, mushrooms, artichokes,spicy salami, olives, York ham and tomato sauce.

RAW = mozzarella cheese, stracciatella, Parma ham,milk cream, small tomatoes, rocket leaves, Parmacheese and flatbread.

HIGHLANDER = York ham, artichokes, salami,mushrooms and olives.

PAPILLON = spicy salami, mushrooms, small tomatoesand tuna.

GLUTTONY = spicy salami, buffalo mozzarellacheese, olives and tomato sauce.

CORNER = tomato sauce, mozzarella cheese, roastedmushrooms, pork, Parma ham in slices and Parmacheese.

COUNTRYSIDE = grilled eggplants, zucchini andpeppers, tomato sauce, mozzarella cheese andmushrooms.

AUNT JANE = salami, mushrooms and boiled grain.

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CLOWN = eggplants, small tomatoes, mozzarellacheese, butter, mushrooms and tomato.

SAILORMOON = tomato sauce, pepper, oregano andgarlic.

DEVILMAN = tomato, spicy salami and mozzarellacheese.

MATHILDA = mozzarella cheese, robiola cheese,speck and tomato sauce.

HILLARY = tomato, York ham, artichokes, mozzarellacheese, mushrooms, salami and olives.

JOHN = tomato and several types of cheese(mozzarella, scamorza, Auricchio, Parmesan,Gorgonzola, Aosta, Swiss)

SHERWOOD = York ham, mozzarella cheese, mushrooms,tomato and cream.

GARDEN = zucchini, mozzarella cheese, peppers,eggplants and tomato.

ROXANNE = mushrooms, rocket leaves, mozzarellacheese, small tomatoes, artichokes and tomatosauce.

PATTY = mozzarella cheese, tuna, onion, tomato,rocket leaves and small tomatoes.

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SARAH = Parma ham, mozzarella cheese, cream andtomato.

DOMINICK = boiled grain, salami, onion and tuna.

JAMES BOND = mozzarella cheese, small mushrooms,spicy salami, scamorza cheese, rocket leaves,small tomatoes, tuna, speck, frankfurter andtomato.

PAULA = mascarpone cheese, rocket leaves, Parmesancheese, mushrooms and speck.

PUNDIT = mozzarella cheese, small tomatoes, cheeseflakes, ricotta cheese and tomato.

JULIUS CAESAR = mozzarella cheese, Parma ham,rocket leaves, Parmesan cheese, mushrooms andtomato.

GEMINI = smoked bacon, mozzarella cheese,sausages, smoked scamorza cheese, mushrooms,rocket leaves, olives, eggplants and tomato.

LAUREN = mozzarella cheese, salami, small tomatoesand mushrooms.

OLIVIA = Parmesan cheese and spinachs.

ASHLAND SHIPPING = small tomatoes, oregano,parsley and garlic.

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ZACHARY = mozzarella cheese, Parma ham, mushrooms,rocket leaves, Parmesan cheese and small tomatoes.

LEMON = mozzarella cheese, York ham and greensalad.

ROMAN MEMORIES

Eggs dressed with a spicy sauce.

Dry mushrooms with onion, butter, minced vealmeat, salt, Parma ham, tomato sauce, pepper, whitewine, rice, wheat, bread crumbs, vegetable soup,Parmesan cheese, eggs, mozzarella cheese and extravirgin olive oil.

Green salad with dives and oysters.

Pasta dish with small onion, garlic, hot pepper,small tomatoes, sugar, parsley, Roman pecorinocheese, extra virgin olive oil, salt and pepper.

Lamb meat with asparagus.

Fresh broad beans with pig cheeks, dry white wine,salt, extra virgin olive oil, pepper, onion anddry white wine.

Pasta dish with Roman pecorino cheese, salt, Parmaham and black pepper.

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Legumes soup.

Artichokes dressed with garlic, salt, extra virginolive oil, white wine, pepper, mint and lemon.

Subtle slices of cut of ramp of veal with Parmaham, sage, butter, salt, dry white wine andpepper.

Red mullet with quince sauce.

Fish pie dressed with chicken liver, cheese,boiled eggs, pepper, honeyed wine, oil, rue,minced caraway and privet.

Tart made of wheat, sugar, butter, Roman ricottacheese, eggs, salt, lemon, wild cherries andcinnamon.

Celery with milk, honey and pepper.

Pastries made of flour, raisins, sugar, custardcream and fruit jelly.

LUSITAN WIND

Tripe, chicken, salami and fat parts of the pigstewed with onion, carrots and beans, along withboiled rice.

Spicy fish soup.

Bread cooked along with seafood, prawn and eggs.

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Cod, garlic, olive oil, scrambled eggs and chips.

Cod in the oven with onions, mayonnaise and mashedpotatoes.

Cod in the oven with béchamel, chips, onion andcream.

Pork meat fried with oil and garlic, to whichclams, pepper sauce and coriander leaves must beadded later.

Mixed seafood or fish cooked in a particular pan.

Mixed meat (chicken, pig, salami, bacon) stewedwith potatoes, cabbage and carrots.

POLISH HABITS

Leavened cake covered with glaze.

Red beetroot soup, with filled pasta or tortelliniwith meat.

Cold vegetable soup with cream.

Cabbage, pig meat and mutton slices, sausage,smoked bacon and mushrooms cooked for a long time.

Spicy tripe with broth and vegetables.

Carp boiled with vinegar, spices, raisins andhoney.

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Roasted buckwheat bran served with meat.

Tortellini filled with lamb meat and roasted duck,along with wood fruit.

Poppy cake.

Apple beverage.

Potato meatballs scratched when they are still rowand then boiled in the water.

Rye flour soup fermented with garlic, smoked baconand sausages.

DUTCH WISDOM

Sweet crepes with jam.

Savory crepes made of brewer’s yeast with caviar.

Meatballs, sour cream, whole meal bread andfermented germs.

Tortellini stuffed with several kinds of meat.

Fritters with sauerkraut / meat / jam.

Flavored meat on the spit.

DESSERT = fruit jelly, fritters with apples,strudel, ricotta fritters, cake, ice cream,pastries.

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Fermented leverage made of dry grapes, enoughliquid stewed fruit and brewer’s yeast.

Very dense egg liqueur, gin, lager.

Pea cream with pork meat slices and smokedsausage.

Cabbage and potatoes served with smoked sausage.

Grey chick peas with potatoes and bacon in theoven.

Potatoes, carrots and onion cooked along with vealmeat.

Meat, mash potatoes, onions and apple in the oven.

Krauts with potatoes, bacon and black pepper.

RUSSIAN CLIMATE

Cold starters = mixed meat and salami, mixed fish,York ham, fish and beetroot salad, savory ormarinated mushrooms, lettuce salad, red or blackcaviar, yoghurt, anchovies, krauts under salt,salami, olives, butter, tomatoes, roasted hazelsavoy cabbage / cucumber / tomato / radishessalad, salad with meat, Russian salad, sardinesunder oil, herrings with onion, smoked mackerel,sour creamy cheese, tongue with vegetables.

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Hot starters = mushrooms with cream, game withmushrooms, omelet, frankfurter, omelet withsalami, hard boiled eggs.

Soups = meat soup with vegetables / rissoles /eggs, vegetable soup, cold vegetable cream,beetroot soup, meat or fish soup, pea cream, hensoup, potatoes cream, noodles cooked with broth,savory kraut soup

Meat dishes = stew with spicy sauce, large chops,meat with a sauce made of onions and mushrooms,steaks, fried meatballs, fillet, meat slicesroasted with sauce, cutlet, escalope, goose,turkey, hen, pig, veal, chicken, mutton, duck andbeef meat.

Fish dishes = sturgeon with jelly, Persian fishwith puff pastry in the oven, trout with potatoes,sole / herrings / cod / pike / turbot / torpedo /carp.

Vegetables = peas, maize flour porridge, macaroni,mashed potatoes, rice, cauliflowers, sauerkrauts.

Salad made of potatoes, frozen peas, French beans,extra virgin olive oil, salt, powdered jelly,carrots, wine vinegar, pickled capers, eggs, cornseed oil and lemon juice.

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FRIULIAN FOLKLORE

Cake made of wheat, smoked bacon, yeast, sage,salt, cracklings, eggs and pepper.

Soup with dry beans, onion, sage, parsley, baconfat, garlic, olive oil, milk, acid turnips, cornwheat, salt, chicory, savoy, cabbage and valerian.

Trouts dressed with Friulian wine, onion, garlic,salt, parsley, wheat, pepper, butter, laurelleaves, paprika and cinnamon.

Potatoes dressed with smoked bacon, salt, pepper,fresh and seasoned Friulian cheese.

Lasagna made of eggs, salt, poppy-seed, wheat,butter and sugar.

Cake made of wheat, butter, eggs, fresh milk,sugar, yeast, lemon, rhum, salt, walnut kernels,almonds, chocolate, cinnamon, raisins, candiedpeels and pine fruit.

CHEF’S ESCALOPES

MILAN = cut of ramp of veal with wheat, butter, aglass of dry white wine, lemon, parsley, extravirgin olive oil, salt and pepper.

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BOLOGNA = cut of ramp or pork loin with wheat,Parma ham, tomato sauce, vegetable soup, sage,white wine, salt, butter, Parmesan cheese andpepper.

TUSCANY

Soup made of black cabbage, carrots, potatoes,stewed beans, tomatoes, leeks, lemon, onion,celery, garlic, Tuscan bread slices, rosemary,thyme, vegetable soup, extra virgin olive oil,salt and pepper (Arezzo).

Stale Tuscan bread with Sardinian tomatoes, redonion, garlic, basil, red wine vinegar, hotpowdered pepper, extra virgin olive oil and salt(Leghorn).

CAPRI

Salad made of buffalo mozzarella cheese, tomatoes,oregano, garlic, extra virgin olive oil, salt,pepper and fresh basil leaves.

Cake made of almond wheat, plain chocolate, eggs,salt, lemon juice, butter, sugar and bitter cocoa.

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LADY MUCK

Baked rice with mussels and potatoes.

Soft boiled eggs.

Macaroni browned with oil and cheese.

Rice dressed with grated Parmesan cheese.

Pasta dressed with a piece of processed cheese.

Pasta cooked into a vegetable soup.

Green salad dressed with oil and lemon.

BIBLIOGRAPHICAL REFERENCES

BRANCA R. (1984), Here’s Another Order. An English Course forChefs, Waiters and Barmen, Bologna: Zanichelli

www.cookaround.com

www.giallozafferano.it

www.gualtieromarchesi.it

www.hilton.com

www.laprovadelcuoco.rai.it

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www.nestle.com

www.procope.com

www.rana.it

www.readysteadycook.co.uk

www.ricetteintv.com

www.ristoranteeuropa92.it

www.wikipedia.com

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