Main courses


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The most typical and traditional main courses

THE MOST TYPICAL AND TRADITIONAL MAIN COURSES. THEIR ORIGINS, INFORMATION AND INTERESTING FACTS. THE HISTORIC RESTAURANTS TO ENJOY THEIR AUTHENTIC FLAVOR.

This section of WebFoodCulture is about the most typical and traditional main courses from Italy and all over the world. The following articles include their fascinating origins, useful information and interesting facts. They also provide indications on the historic restaurants and producers of these delicacies, giving the opportunity to taste their authentic flavor.

IN THIS SECTION:

‘Main courses’, the heart of the meal. Specialties often made with meat and/or fish.


Argentinian Asado (img-01) Argentinian Asado (img-01)

Asado is a traditional Argentine food: tasting it gives the opportunity to understand the spirit of the country. Let’s deepen the knowledge of this delicious specialty, finding out its fascinating history and how it’s prepared. Let’s visit the most traditional restaurant preparing it. (continue)

Argentine – Section: Main courses


Veal Milanese (img-02) Veal Milanese (img-02)

Veal Milanese and Wiener Schnitzel have similar recipes: for many years, it was not clear which one was invented first and if one could be a copy of the other. Let’s deepen our knowledge about the two specialties. Let’s visit the most traditional restaurants preparing them. (continue)

Austria – Section: Main courses

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The most typical main courses, the most traditional restaurants.


‘Mici’, Romanian meatballs (img-03) ‘Mici’, Romanian meatballs (img-03)

‘Mici’, Romanian meatballs.

‘Mici’ are traditional meatballs from Romania. They have a very strong taste since one of their main ingredients is garlic. It’s a taste notoriously despised by Count Dracula and, more in general, by all vampires. Is it a coincidence that these supernatural beings are from Romania too? (coming soon)

Romania – Section: Main courses


‘Goulash’. ‘Goulash’.

‘Goulash’.

Goulash is one of the most famous recipes of the Hungarian culinary tradition: it’s a stew made with meat, potatoes, onions, carrots and a good quantity of paprika. Also known as ‘gulyás’, it once was the favorite food of the herdsmen driving cattle from Eastern to Central Europe. (coming soon)

Hungary – Section: Main courses

Kafka about food (img-04)

‘Arrosticini’ from the Italian region of Abruzzo.

‘Arrosticini’ are one of the most traditional foods from Abruzzo, a region of central Italy. This preparation is very simple and yet delicious, invented in the past by the local shepherds to feed themselves with what they had: sheeps. The meat of the animal is cut in little pieces, put on a stick and roasted.

Here follows a short list of some dialectal words regarding the ‘arrosticini’:
Young sheep: ‘ciavarra’;
Brazier: ‘furnacella’;
Sticks: ‘cippitelli’;




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The following images are public domain:

img-01 (*) – A group of Argentine gauchos (Wikipedia Link) {PD-US}
img-02 (*) – J.J.W. Graf Radetzky, Georg Decker 1850, Schönbrunn Palace (Wikipedia Link) {PD-US}
img-03 (*) – Count Vlad, Prince of Wallachia, XVI Cent. (Wikipedia Link) {PD-US}
img-04 (*) – Franz Kafka, 1906 (Wikipedia Link) {PD-US}

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