TasteAtlas

Rubia Gallega at Matigusta - Ristorante Braceria Discover Galicia: www.tasteatlas.com/galicia Rubia Gallega is a prized breed of cattle originating from Galicia, a region in northwestern Spain 🇪🇸. Known for its exceptional meat quality, Rubia Gallega has gained international recognition, especially among chefs and food enthusiasts. Rubia Gallega beef is highly marbled, with rich fat deposits that lend a buttery, nutty flavor. The meat is incredibly tender due to the fine texture of the muscle fibers. The beef is often dry-aged, sometimes for extended periods (e.g., 30 to 90 days), intensifying its flavor and tenderness.

Pistachio panettone 🇮🇹 at Verde Pistacchio di G. Hawkman Pistachio panettone is a festive twist on Italy’s classic Christmas cake, often made with Bronte pistachios from Sicily. These prized pistachios, known as "green gold," are renowned for their vibrant color and unique sweetness, thanks to the volcanic soil of Mount Etna. Their rich flavor elevates desserts, spreads, and gelato, making them perfect for panettone. The buttery cake paired with creamy pistachio paste creates a decadent holiday treat. This modern favorite highlights the excellence of Italian pistachios.

Pâté en croûte 📍Lyon, France 🇫🇷 Pâté en croûte, a French culinary classic, combines savory meat pâté with a golden pastry crust. Traditionally made with pork and veal, variations may include chicken or rabbit. The meat is marinated in wine, herbs, and spices, then formed, wrapped in shortcrust pastry, and baked to perfection. Originating from Baccarat in Lorraine, this dish has roots tracing back to 1392 in the medieval cookbook Le Viandier de Taillevent. Often served as an appetizer, it pairs beautifully with green salad and French white wine, showcasing a balance of rustic charm and refined flavors. Video: @cyril.nitard

Discover French cheeses: https://lnkd.in/dASYfsg2

Spätzle 🇩🇪 at Hofbräuhaus Las Vegas Spätzle is a traditional German and Austrian egg noodle made from a simple dough of flour, eggs, salt, and water, resulting in a soft, chewy texture. To prepare it, the dough is pushed through a Spätzle maker or colander into boiling water, forming small, irregular noodles that cook quickly. Often, the noodles are tossed in melted butter and sometimes topped with cheese, herbs, or a savory brown gravy. One of the most popular ways to serve Spätzle is alongside Schnitzel, as the noodles’ tender texture perfectly complements the crisp, breaded cutlet. Spätzle is also enjoyed as a main dish, especially in the cheesy baked form known as Käsespätzle, often topped with crispy onions.

Grandma Yoshi makes handmade soba every morning! 📍Miyoshi City, Tokushima Prefecture, Japan 🇯🇵 Soba are traditional Japanese buckwheat noodles that are served hot or cold. When served, the noodles are picked up with chopsticks, and then slurped loudly, which is a part of common culture in Japan. "Kanjoku Soba" is a special type of soba, traditional for this region - they are thick and only 5 cm long, but full of flavor! Video: @joker_gourmet

The Panettone season is coming! 🇮🇹 Learn the authentic recipe: https://lnkd.in/dSX_2jW5 This famous Italian sweet bread studded with raisins and candied orange and lemon peels is traditionally enjoyed for Christmas holidays. Often exchanged as a gift among friends and family, panettone represents an act of kindness and a wish for a happy holiday. This delicious treat is typically consumed with hot chocolate, ice cream, or eggnog. Legend has it that panettone was invented by a Milanese noble named Ugheto Atellani as a means of conquering the heart of Adalgisa, the local baker's daughter with whom he fell in love, and the bread was supposedly served at their wedding. At the time - being made with lots of butter, honey, and raisins - it was known as pan de ton, meaning the bread of luxury, hence the name panettone. There are many more stories about the origin of this sweet bread, but regardless of its true origin, panettone remains one of the most popular Italian delicacies as well as one of Italy's most exported products. Video: @flamigni1930

Patir at Chig’atoy milliy patir | 📍Uzbekistan 🇺🇿 Patir is a traditional bread originating from Central Asia, particularly popular in Uzbekistan and other parts of Central Asia. It is a type of flatbread with a golden-brown crust and a soft, chewy interior, often distinguished by its round shape and intricate patterns on top. These patterns are made using a special tool called a chekich, which is stamped onto the dough before baking. Patir is typically baked in a tandoor, a clay oven that gives the bread a unique flavor and texture. The bread often has a subtle seasoning of sesame or nigella seeds, which add to its flavor and aroma. Patir is enjoyed with various meals or on its own, sometimes with tea. It represents not only a staple food but also a cultural symbol in many Central Asian communities.

Pasta is a cornerstone of Italian cuisine, celebrated for its variety, tradition, and regional specialties. In Italy, pasta dishes vary widely by region—each with its unique shapes, sauces, and ingredients. Discover pasta dishes: www.tasteatlas.com/pasta

Mexidão 📍Brazil 🇧🇷 Video: @polianadalete @donamirani Mexidão is a traditional Brazilian dish that primarily consists of rice, often combined with various ingredients for added flavor and texture. It is typically made with leftover rice, making it a practical and economical meal option. The dish can include ingredients such as meats (like sausage or beef), vegetables (such as bell peppers, onions, and carrots), and various seasonings, allowing for customization based on personal preference. Mexidão is usually cooked in a single pan, simplifying both preparation and cleanup. It is commonly served with sides like fried eggs or salad, showcasing the Brazilian flair for transforming leftovers into delicious new meals.