“Subtle and gentle in the midst of fast food culture or more globalized food”. That is how food editor and critic Juliana Duque describes the twists and tales of Colombian cuisine.
Born and raised in Italy, pizza crossed the Atlantic and was taken around the globe. It was a humble food before reaching royal households. It belonged to a nation and today belongs to everyone. This is its story, served in bites.
There’s something special about Vitamin C that makes people reach for it at the very first symptoms of cold. Zesty, juicy, low-calorie fruits like orange, tomato and lulo are rich sources of ascorbic acid. They’re popular in Portugal, Poland and Colombia.
Made exclusively with milk from Bordaleira breed sheep, the Serra da Estrela cheese is highly prized not just in Portugal, but also abroad.
Once described as the poor man’s asparagus or fishermen’s food, this delicacy is becoming a trendy garnish in many gourmet restaurants all over Europe. Besides, salicornia’s nutritional benefits make it a healthy alternative for salt.
Colombian cuisine today is a culinary blend where the indigenous stove, the African stove and the Spanish stove have each brought preparation techniques, conservation systems, tools, utensils, beliefs and customs.
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