Our food list :

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Cassolette : individual container for presenting a dish.

Omelet with mushrooms, bacon, potatoes and Comté cheese.

France. Corsica.

Red wine sauce made with peppers and tomato.

Dish usually served with whipped cream.

Italy. Sardinia.

Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural straw-colored rind.

Ripening : 20 to 60 days.

Italy. Sardinia.

Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural dark-colored rind.

Ripening : at least 2 months.

Italy. Tuscany.

Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.

Ripening : 20 days minimum.

Italy. Tuscany.

Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.

Ripening : 4 months minimum.

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Jambonneau : small ham or boneless shank.

Can be breaded and eaten cold with a salad.

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.