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Cheese

Cheese Roll (Plain Bread with Cheese) / New Zealand

By T_Nagata Leave a Comment

cheeseroll

How do you make enough for all of us at once? It was created to solve the problem. It is crispy and goes well with soup.

Filed Under: New Zealand Tagged With: Bread or Sandwich, Breakfast, Cheese

Chicken Parm (Chicken Cutlet with Tomato & Cheese) / Australia

By T_Nagata Leave a Comment

chickenparm

This dish was created by Italian immigrants to the United States, who combined two Italian dishes. It’s consistently delicious.

Filed Under: Australia Tagged With: Cheese, Chicken, Potato

Caesar Salad / Mexico

By T_Nagata Leave a Comment

This is a Caesar salad that originated in Mexico. It was improvised by Italian-Americans and was so well received that it eventually became known around the world.

Filed Under: Mexico Tagged With: Cheese, Egg, 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

Cacio e pepe (Ancestors of Carbonara) / Italy

By T_Nagata Leave a Comment

This is the most important pasta dish that people in Rome consider to be the most important. The people of Rome will judge a restaurant as good or bad based on how good this Cacio e pepe is. It’s also the ancestor of carbonara, and if you eat this with a local recipe… you’ll understand why Italians are so obsessed with their ingredients.

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

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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”.

【Next post】

Asia…undecided

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【The latest post】

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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Most Viewed…Chinese Pepper Steak / China

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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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