Idiyappam
Idiyappam: Idiyappam or string hoppers are a traditional Kerala, Tamil and Sri Lankan food consisting of rice flour pressed into noodle form and then steamed. Idiyappam is culinary specialty in Kerala, Tamil Nadu and coastal areas of Karnataka and Sri Lanka. It is generally served as the main course at breakfast or dinner together with a […]
Focaccia
Focaccia: Focaccia is popular in Italy and is usually seasoned with olive oil and salt, and sometimes herbs, and may be topped with onion, cheese and meat, or flavored with a number of vegetables. Focaccia dough’s are similar in style and texture to pizza dough’s, consisting of high-gluten flour, oil, water, salt and yeast. Focaccia is […]
Farinata
Farinata: Farinata, socca, or cecina is a sort of thin, unleavened pancake or crêpe of chickpea flour originating in Genoa and later a typical food of the Ligurian Sea coast, from Nice to Pisa. It is made by stirring chickpea flour into a mixture of water and olive oil to form a loose batter, and baking […]
Crocchè di Patate
Crocchè di Patate: Crocchè di patate also known as Potato croquet’s, are a dish of Sicilian origin, made from mashed potato and egg, which is covered in bread crumbs and fried.Crocchè di patate are typically a Southern Italian street food, ubiquitous at friggitorie, the Italian equivalent of “fish and chips”. Crocchè di patateis basically creamy potatoes, […]
Arancini
Arancini: Arancini or arancine are fried rice balls coated with breadcrumbs, said to have originated in Sicily in the 10th century. Arancini are usually filled with ragù (meat sauce), tomato sauce, mozzarella, and/or peas. There are a number of local variants that differ in fillings and shape. The name derives from the food’s shape and color, […]
