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Pao Alentejano
Pão Alentejano or Alentejo bread is a traditional wheat bread of Portugal's Alentejo region. History The bread was traditionally produced in homes, with local women taking their dough for baking in communal ovens, or by small bakeries. Alentejo is a historical major producer of wheat for Portugal (and previously for Rome, which introduced the crop to the area), and during the period of Arab colonization the bread became well-known throughout the country. In the 20th century industrial producers started to bread to sell under the name; these often do not use traditional recipes or techniques and contain additional ingredients such as preservatives. According to '' Visao'', the bread is "the basis of food in Alentejo". According to ''Hola'', "all Portuguese recognize it as one of the best readsin the country". Ingredients and preparation Traditionally the bread contains only wheat flour, yeast or leftover bread dough (which acts as a type of sourdough starter), salt, and w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alentejo Region
Alentejo Region () is one of the seven NUTS 2 regions of Portugal. It covers all of the historical Alentejo Province and part of the historical Ribatejo and Estremadura provinces. The greater region is defined within Portugal by the land bordering the left bank of the river Tagus to the North and extending to the South where it borders the Algarve region. The origin of its name, "além" + "Tejo" combined as Alentejo, literally translates to "Beyond-the-Tagus". However, a large part of the subregion Lezíria do Tejo is located on the right bank of the Tagus. The Alentejo is completely located beyond the left margin of the Tagus River. Its main cities are Évora, Elvas, Portalegre, Beja, Moura, Serpa, and Sines. Subdivisions The region is subdivided into five intermunicipal communities ( NUTS 3 regions): * Alentejo Litoral * Alentejo Central * Alto Alentejo * Baixo Alentejo Demographics The resident population of the Alentejo stands at around 759,000 (fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portuguese Cuisine
Portuguese cuisine () consists of the traditions and practices of cooking in Portugal. The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dishes of meat, fish, poultry and others. ''Culinária Portuguesa'', by António-Maria De Oliveira Bello, better known as Olleboma, was published in 1936. Despite being relatively restricted to an Atlantic Ocean, Atlantic, Celtic sustenance, the Portuguese cuisine also has strong French cuisine, French and Mediterranean cuisine, Mediterranean influences. The influence of Portugal's spice trade in the Portuguese East Indies, East Indies, Africa, and the Americas is also notable, especially in the wide variety of spices used. These spices include ''piri piri'' (small, fiery chili peppers), white pepper, black pepper, saffron, paprika, clove, allspice, cumin, cinnamon and nutmeg, used in meat, fish or multiple savoury dishes from Continental Po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Visão
''Visão'' is a Portuguese news magazine published weekly in Lisbon, Portugal. History and profile ''Visão'' was first published on 25 March 1993. The magazine is the successor to the weekly newspaper ''O Jornal'' which was published between 1975 and 1992. The founding owner of ''Visão'' was the Projornal company. The magazine was modelled on ''Time'' and ''Der Spiegel'' and is owned by Impresa. It was published weekly on Thursdays by Edimprensa, a joint subsidiary of Impresa and Edipresse. In 2018 Portuguese company Trust in News (TIN) acquired the magazine. The weekly has its headquarters in Lisbon. ''Visão'' has a liberal political leaning. In addition to news sections the magazine has a 12-page culture section. Since 1999 the weekly has offered a culture and leisure Leisure (, ) has often been defined as a quality of experience or as free time. Free time is time spent away from business, Employment, work, job hunting, Housekeeping, domestic chores, and education ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hola (website)
Hola (Spanish for "hello" or "hi") or HOLA may refer to: Places * Hola, Kenya, a capital of the Tana River county * Hola, Biała Podlaska County, village in Poland * Hola, Włodawa County, village in Poland Art and entertainment * '' Hola/Chau'', a double-live album by Los Fabulosos Cadillacs * ''¡Hola!'', a weekly Spanish-language magazine * Hola (card game), a Polish and Ukrainian trick-taking game related to Sedma * "Hola", a song by Miranda! from ''El Disco de Tu Corazón'' * "Hola!", a song by Panda from ''La Revancha Del Príncipe Charro'' Other uses * Hola (VPN), a web and mobile application * holA, a bacterial gene * Hola Airlines, a former Spanish airline based in Palma de Mallorca, Majorca * Cyclone Hola, a strong tropical cyclone of the Pacific * Hola Mohalla, a Sikh festival * Hispanic Organization of Latin Actors The Hispanic Organization of Latin Actors (HOLA) is an active arts service and advocacy organization founded in 1975. It is in the United States ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sourdough Starter
Sourdough is a type of bread that uses the fermentation by naturally occurring yeast and lactobacillus bacteria to raise the dough. In addition to leavening the bread, the fermentation process produces lactic acid, which gives the bread its distinctive sour taste and improves its keeping-qualities. History Sourdough is one of the most ancient forms of bread. It was the standard method of breadmaking for most of human history until the Middle Ages, when it was replaced by barm. Barm, in turn, was replaced in the late 19th and early 20th centuries by industrially produced baker's yeast. The ''Encyclopedia of Food Microbiology'' states: "One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", and "Bread production relied on the use of sourdough as a leavening agent for most of human history; the us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Açorda Alentejana
Açorda is a traditional Portuguese dish composed of cubed or sliced stale bread with garlic, coriander, and poached eggs. It is a type of bread soup, although some variants have a consistency closer to that of a porridge. The version served in Alentejo, açorda à Alentejana, is a classic of the region's cuisine. History Source: One of the first designations of the term ''açorda'' is found in 16th-century playwright Gil Vicente's ''Farsa dos Almocreves'': “''Tendes uma voz tão gorda/ que parece alifante/ depois de farto de açorda''”. (Roughly: You have such a big voice/ that it sounds like an elephant/ after too much bread soup.) The dish's origins are as a poverty food, intended to prevent waste by using leftover bread, that evolved into a classic of Portuguese and particularly Alentejan cuisine. Ingredients and variants The dish is traditionally made with pao Alentejano. Throughout Portugal there are multiple variants of garlic and cilantro bread soup; the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Soup
Bread soup is a simple soup that mainly consists of bread, usually staling, stale bread. Variations exist in many countries, and it is often eaten during Lent. Both brown bread, brown and white bread may be used. The basis for bread soup is traditionally either meat soup or vegetable broth. Less often it is made with fish broth. To prepare the dish, the bread is either cut into pieces and put directly into the broth, or it is cooked with onions and spices in a broth and then Purée, pureed. Some versions add bacon, egg and cream, others liver sausage or blood sausage. A common version of the dish is prepared from the broth remaining from the steeping of sausage during home butchering of pigs. The soup is then traditionally seasoned with marjoram. An Italian variation, ''millefanti'', also uses egg and Parmesan, Parmesan cheese. Some fine variations contain wine. Other more rustic versions contain malt or beer. Brewis Brewis is a type of bread soup associated with the cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pan Portugués En Isla Cristina (4)
Pan or PAN may refer to: Food * Pan (cooking), a piece of cooking equipment * Harina P.A.N., a pre-cooked corn meal * Pan or Paan, a North Indian term for betel Prefix * ''Pan-'', a prefix meaning "all", "of everything", or "involving all members" of a group People * Pan (surname), Chinese family name (潘 or 盤) * Pen Ran (), Cambodian singer and songwriter whose name is sometimes Romanized as Pan Ron Arts, entertainment, and media Card games * Pan (game), a shedding card game of Polish origin * Panguingue or Pan, a gambling card game Fictional characters * Pan (''Dragon Ball''), in ''Dragon Ball'' media * Peter Pan, created by James Barrie Films * ''Pan'' (1922 film), Norwegian film * ''Pan'' (1995 film), a Danish/Norwegian/German film * ''Pan'' (2015 film), film Literature and publishing * ''Pan'' (novel), by Knut Hamsun * ''Pan'' (magazine) an arts and literary review * Pan Books, a publisher Music Musical instruments * Pan, short for steel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
WorldCat
WorldCat is a union catalog that itemizes the collections of tens of thousands of institutions (mostly libraries), in many countries, that are current or past members of the OCLC global cooperative. It is operated by OCLC, Inc. Many of the OCLC member libraries collectively maintain WorldCat's database, the world's largest bibliographic database. The database includes other information sources in addition to member library collections. OCLC makes WorldCat itself available free to libraries, but the catalog is the foundation for other subscription OCLC services (such as resource sharing and collection management). WorldCat is used by librarians for cataloging and research and by the general public. , WorldCat contained over 540 million bibliographic records in 483 languages, representing over 3 billion physical and digital library assets, and the WorldCat persons dataset ( mined from WorldCat) included over 100 million people. History OCLC was founded in 1967 under the leade ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Breads
This is a list of notable baked or steamed bread varieties. This list does not include cakes, pastries, or fried dough foods, which are listed in separate Wikipedia articles. It also does not list foods in which bread is an ''ingredient'' which is processed further before serving. Breads * See also * List of American breads * List of baked goods * List of brand name breads * List of bread dishes * List of bread rolls * List of British breads * List of French breads * List of Indian breads * List of Pakistani breads * List of sourdough breads * List of buns * List of cakes * List of cookies * List of pancakes * List of pastries * List of pies, tarts and flans * List of puddings * List of quick breads * List of sandwiches * List of sweet breads * List of Swiss breads * List of toast dishes Toast (food), Toast is sliced bread that has been browned by exposure to radiant heat. It appears as a main ingredient in many dishes, often as a base on which other food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alentejo
Alentejo ( , , ) is a geographical, historical, and cultural region of south–central and southern Portugal. In Portuguese, its name means "beyond the Tagus" (). Alentejo includes the regions of Alto Alentejo Province, Alto Alentejo and Baixo Alentejo Province, Baixo Alentejo. It corresponds to the districts of District of Beja, Beja, District of Évora, Évora, District of Portalegre, Portalegre, and Alentejo Litoral. Its main cities are Évora, Beja, Portugal, Beja, Sines, Serpa, Estremoz, Elvas, and Portalegre, Portugal, Portalegre. It has borders with Beira Baixa Province, Beira Baixa in the north, with Spain (Andalucia and Extremadura) in the east, Algarve in the south, and the Atlantic Ocean, Ribatejo, and Estremadura Province (historical), Estremadura in the west. Alentejo is a region known for its traditional polyphonic singing groups, similar to those found in Tuscany, Corsica, and elsewhere. History In the 19th century, the comarca of the Alentejo became the Al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
