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Europe

Roman Style Pollo alla cacciatora (Braised Chicken with Garlic & Herb) / Italy

By T_Nagata 2 Comments

This is a dish that has its roots in Italian hunters. It is famous for its red cacciatora with tomatoes, but this is the Roman style without tomatoes. I had it with a local recipe. It goes well with bread and rice, of course.

Filed Under: Italy Tagged With: Bread or Sandwich, Chicken, Main Course

Pan con tomate (Hardened Bread Comes Back to Life with Tomatoes) / Spain

By T_Nagata Leave a Comment

This is made by rubbing the tomatoes directly on the hardened bread to soften it. It’s a simple dish that even a child can make, but it was even better than I imagined.

Filed Under: Spain Tagged With: Appetizer, Bread or Sandwich, Breakfast, Tomato

Doner kebab / Turkey

By T_Nagata 2 Comments

This is a typical Turkish fast food and very famous dish. It was made in the present style by placing a horizontal rotating meat roaster in a vertical position. This time we have used a recipe published by the Turkish Embassy.

Filed Under: Turkey Tagged With: Beef, Bread or Sandwich, Mutton, Snack

Smørrebrød (Danish Open Sandwiches) / Denmark

By T_Nagata Leave a Comment

A personal, romantic dish with roots in the Scandinavian Vikings. Just like the Vikings, who were very particular about the appearance of their food, the appearance of this dish is also very important. Eating it with rye bread will give you the full local flavor.

Filed Under: Denmark Tagged With: Appetizer, Bread or Sandwich, Fish or Seafood

Brodet (Fish Stewed in Tomato and Wine) / Croatia

By T_Nagata Leave a Comment

This is a Croatian stew in which the fish is made to swim three times. The fish is swam in the sea and then swam in olive oil. Finally, the fish is swum in wine and is done.

Filed Under: Croatia Tagged With: Fish or Seafood, Main Course, Soups or Stew

Meunière / France

By T_Nagata Leave a Comment

Tracing back through history…I think the Norse Vikings were a big part of it. The local recipes that call for lots of butter,
I made it with a little soy sauce added.

Filed Under: France Tagged With: Butter, Fish or Seafood, Main Course

Olivier Salad (Russian Potato Salad) / Russia

By T_Nagata Leave a Comment

olivier salad

This potato salad has a unique texture because all of the ingredients are diced. It has an interesting history, as the original recipe was stolen, and it spread throughout the world.

Filed Under: Russia Tagged With: Chicken, Potato, Salad

Spaghetti alla Carbonara / Italy

By T_Nagata Leave a Comment

carbonara

The carbonara, made from an authentic Roman recipe, was unlike anything I’ve ever had before. It’s probably because of the essential ingredient, pecorino romano. And while there are many theories about the history of carbonara, I was able to predict the history of carbonara after researching and making all of the dishes that are very similar.

Filed Under: Italy Tagged With: Cheese, Egg, Main Course, Pasta or Noodle, Pork

Amatriciana (Mother of Carbonara) / Italy

By T_Nagata Leave a Comment

Amatriciana

Like Cacio e pepe and Carbonara, it is one of the three major pasta dishes in Rome. I made it using a local recipe.

Filed Under: Italy Tagged With: Cheese, Main Course, Pasta or Noodle, Tomato

Pasta alla gricia (Father of Carbonara) / Italy

By T_Nagata Leave a Comment

Pasta-alla-gricia

This dish is the father of carbonara, I felt. Roman pasta is famous for Cacio e pepe, Amatriciana and Carbonara; Pasta alla gricia is Amatriciana minus the tomatoes. I was able to enjoy the local recipe.

Filed Under: Italy Tagged With: Cheese, Main Course, Pasta or Noodle, Pork

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About

This site posts local recipes from around the world, or recipe with some adjustments of mine to it.

I’ve also included the history of each dish, so you can enjoy it along with the local recipes.

I hope that this site will help you feel like you are traveling abroad while at home.

And, I would be happy to receive ratings and comments that are placed on each post.

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★I’ve written “laurel leaves” in some recipes. I think the name is different in different countries. In some countries it means “bay leaves”.

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Asia…undecided

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6/21=Nasi goreng / Indonesia

5/7 = Bicol Express / Philippines

5/3 = Adobo / Philippines

3/5 = Chang Ying Tou / Taiwan

3/4 = Oyakodon / Japan

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The Roman Pasta

  • cacio e pepe
    Italy/Cacio e pepe
  • Pasta-alla-gricia
    Italy/Pasta alla gricia
  • Amatriciana
    Italy/Amatriciana
  • carbonara
    Italy/Spaghetti alla carbonara

The spread of Islamic cuisine

  • jujehkababtabei
    Jujeh kabab / Iran
  • Tajine
    Tajine / Morocco
  • kedjenou
    Kedjenou / Côte d’Ivoire
  • poulet yassa
    Poulet yassa / Senegal

Creamy dishes

  • waterzooi
    Waterzooi / Belgium
  • estrogonofedefrango
    Estrogonofe de frango (Brazilian version of Beef Stroganoff) / Brazil
  • salsacaruso
    Salsa caruso / Uruguay

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