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  1. Boroña – a cornbread that is a traditional food in the regions of Galicia, Asturias, Cantabria, the Basque Country and northern Castilla-Leon (areas of León, Palencia and Burgos) Denominación de Origen – part of a regulatory classification system primarily for Spanish wines (similar to the French appellations ) but also for other ...

  2. It’s very hard to find a traditional Portuguese dish that doesn’t contain meat or fish, but vegetarianism is growing in popularity in Portugal. You’ll find plenty of vegetarian and vegan restaurants in Lisbon, Porto, and the Algarve, and many restaurants there will have at least one vegetarian option.

  3. Mar 29, 2019 · I love Spanish food, and here is a list of 15 traditional dishes that you should eat in Spain! Further down in the article, you also read more about the Spanish cuisine, and see what Spaniards eat for Breakfast and Christmas as well as some local beverages and pastries that you should try!

  4. Apr 09, 2021 · Traditional Brazilian food. In case carbs aren’t a big problem for you, give it a try. You won’t regret it. Further out, you will have the best impression of food in Brazil when trying a dish in a recommended restaurant, and not when eating in any venue you see on the street – small, family-owned or reputable restaurant.

  5. Nov 29, 2019 · Traditional German food is quite simple in appearance and isn’t too complicated to make yourself. Some of the traditional dishes are time-consuming to make though, so you should consider yourself fortunate if you’re able to eat a true home-cooked meal.

  6. Oct 07, 2021 · Facts about Portugal: Made in Portugal Portuguese is an official language of nine other countries. As a result of Portugal’s imperial ambitions, Portuguese is an official language in Angola, Brazil, Cabo Verde, East Timor, Equatorial Guinea, Guinea-Bissau, Macau, Mozambique, Sāo Tomé and Principe, as well as Goa in India.

  7. Olive oil is one of the bases of Portuguese cuisine, which is used both for cooking and flavouring raw meals. This has led to a unique classification of olive oils in Portugal, depending on their acidity: 1.5 degrees is only for cooking with (virgin olive oil), anything lower than 1 degree is good for dousing over fish, potatoes and vegetables (extra virgin). 0.7, 0.5 or even 0.3 degrees are ...

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