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01:45PM July 06, 2016 - by: itisclaudio

Relleno

blood sausage

(Peruvian) (0 )

Relleno is a blood sausage eaten for breakfast in Peru. It is made with beef or pork blood and other ingredients such as aji (chili), green onions, and animal fat. In southern Peru, rice and black mint are added giving it a sweeter flavor.

01:43PM July 06, 2016 - by: itisclaudio

Relleno

blood sausage

(Peruvian) (0 )

Relleno is a blood sausage eaten for breakfast in Peru. It is made with beef or pork blood and other ingredients such as aji (chili), green onions, and animal fat. In southern Peru, rice and black mint are added giving it a sweeter flavor.

01:32PM July 06, 2016 - by: itisclaudio

Desayuno Peruano

Peruvian Breakfast

(Peruvian) (0 )

The typical holiday or weekend Peruvian breakfast usually includes tamal, french bread, pork chicharron, fruit smoothie and coffee with evaporated milk.Other items can include: sangrecita (blood sausage) and salchicha de huacho (scrambled egg with sausage).

01:13PM July 06, 2016 - by: itisclaudio

Lentejas

lentejitas

(Peruvian) (0 )

Peruvian stile lentil stew. The lentils are cooked with garlic and spices

12:34PM July 06, 2016 - by: itisclaudio

Wai Khua

วายคั่ว

(Thai) (0 )

Baby squid cooked in a thick coconut milk gravy. Local dish from Koh Samui

10:35AM July 06, 2016 - by: itisclaudio

Pico De Gallo

(Mexican) (0 )

Fresh, uncooked salad made from chopped tomato, onion, coriander leaves, fresh serranos (but jalapeños or habaneros may be used instead), salt, and key lime juice. Other ingredients may also be added, such as shrimp or avocado

10:27AM July 06, 2016 - by: itisclaudio

Pescado A La Chorrillana

(Peruvian) (0 )

Pan fried white fish fillet topped with a saute of onions, tomatoes and Peruvian yellow chili. It is often accompanied by white rice and/or pan fried potatos

02:15PM July 03, 2016 - by: itisclaudio

Yam Naem Khao Tod

ยำแหนมข้าวทอด

(Thai) (Thai-isaan) (0 )

Thai snack dish that includes lightly curried croquettes of fried rice, made into balls, broken apart, and mixed lightly fermented pig skin and pork, seasoned, and mixed into a salad.

03:43PM July 01, 2016 - by: asma

Pizza Quattro Stagioni

(Italian) (0 )

Pizza quattro stagioni is a variety of pizza in Italian cuisine that is prepared in four sections with diverse ingredients, with each section representing each season of the year. It is a very popular pizza in Italy, and has been described as a "classic", "famous" …

03:32PM July 01, 2016 - by: asma

Orecchiette

(Italian) (0 )

This is a variety of home-made pasta typical of Apulia, a region of southern Italy. In the vernacular of Taranto it is called recchietedd, or chiancaredd. A slightly flatter version is called cencionii. Particularly around Capitanata and Salento, orecchiette are traditionally also dressed with a …

03:18PM July 01, 2016 - by: asma

Risotto

(Italian) (0 )

This is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, and onion. It is one of the most common ways of cooking rice …

03:17PM July 01, 2016 - by: asma

Risotto

(Italian) (0 )

This is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, and onion. It is one of the most common ways of cooking rice …

02:54PM July 01, 2016 - by: asma

Panzanella

Panmolle

(Italian) (0 )

This is a Tuscan salad of bread and tomatoes that's popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. It is also popular in other parts of central Italy. https://en.wikipedia.org/wiki/P…

02:51PM July 01, 2016 - by: asma

Panzanella

Panmolle

(Italian) (0 )

This is a Tuscan salad of bread and tomatoes that's popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. It is also popular in other parts of central Italy. https://en.wikipedia.org/wiki/P…

02:35PM July 01, 2016 - by: asma

Neapolitan Pizza

Pizza Margherita

(Italian) (0 )

It is made with tomatoes and in some cases with Mozzarella cheese. It must be made with San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, and mozzarella di bufala Campana, made with the milk from water buffalo raised …

02:21PM July 01, 2016 - by: asma

Seafood Pizza

Ai frutti di Mare

(Italian) (0 )

Seafood pizza is pizza prepared with seafood as a primary ingredient. Many types of seafood ingredients in fresh, frozen or canned forms may be used on seafood pizza. Some retail pizza chains, as well as smaller restaurants, offer seafood pizzas to consumers. https://en.wikipedia.org/wiki/S…

02:08PM July 01, 2016 - by: asma

Focaccia

Focaccia al rosmarino

(Italian) (0 )

Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. It may be topped with herbs or other ingredients. Focaccia is popular in Italy and is usually seasoned with olive oil, salt, sometimes herbs, and may at times be …

02:04PM July 01, 2016 - by: asma

Focaccia

Focaccia al rosmarino

(Italian) (0 )

Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. It may be topped with herbs or other ingredients. Focaccia is popular in Italy and is usually seasoned with olive oil, salt, sometimes herbs, and may at times be …

01:50PM July 01, 2016 - by: asma

Arancini

(Italian) (0 )

Thisia stuffed rice balls which are coated with bread crumbs and then deep fried. They are usually filled with ragù (meat and tomato sauce), mozzarella, and peas. A number of regional variants exist which differ in fillings and shape. Arancini produced in eastern Sicily.

01:46PM July 01, 2016 - by: asma

Arancini

(Italian) (0 )

Thisia stuffed rice balls which are coated with bread crumbs and then deep fried. They are usually filled with ragù (meat and tomato sauce), mozzarella, and peas. A number of regional variants exist which differ in fillings and shape. Arancini produced in eastern Sicily.