Food culture of Alijó

Located in a beautiful valley, the Douro Region offers splendid regional dishes and an amazing selection of wines. If you are a lover of good food and strong flavors, travel to Alijó and the Douro Wine Region, try the best flavors in the region and live the best gastronomic experiences. 

Hocabey Toki Secondary School

Eating is considered as a fundamental physical need in Maslow hierarchy of needs. Continuous requirement is felt for food in order to meet this need. We consume fruits and vegetables raw and we meet our nutritional needs with meals that are cooked using various methods. 
Meals are universal and they attribute certain characteristics to societies. Meals are important components forming the identity of the destinations where they are produced. This is the reason why certain cities are associated with some meals. 

Erzincan is known all over Turkey with its delicious meat dishes, especially with the “Döner”. The city also offers many Turkish traditional dishes such as “Ekşili Köfte” and “Etli Üzüm Sarması” in numerous good diners. 

Erzincan’s pan-roasted chickpeas and its famous tulum sack cheese occupy an important place in Erzincan’s economy. Erzincan tulum cheese and the Cimin grape are Turkish Patent Institute registered trademarks.

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Zespół Szkół im. Janusza Korczaka w Łączanach

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SEYHAN İSMET İNÖNÜ MESLEKİ VE TEKNİK ANADOLU LİSESİ

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Gazi Osmanpaşa Ortaokulu

Tokat is under the influence of both Black Sea and Central Anatolian culture. It has also hosted many civilizations since its establishment. The city's culinary culture has also been greatly influenced by this richness. The richness of Tokat cuisine is also influenced by its fertile soil. Tokat leaf, which is the most famous product of Tokat, where all kinds of products are grown, from dry legumes to bakery products, vegetables and fruits, is widely used and in different ways.

The most famous dishes of Tokat cuisine as well as meat dishes and vegetable dishes are Tokat kebab, Tokat Yaprak Dolması-Sarması (stunned vine leaf) , Keşkek, Bat like dolma ingredients (in Turkish not animal J), Walnut pastry, Tokat Pastry and Madimak. When you go to Tokat, there is no such thing as going hungry. Because there are countless dishes that appeal to every palate in Tokat cuisine.

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Şehitlik Anadolu İmam Hatip Lisesi

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15 TEMMUZ ŞEHİT RAMAZAN KONUŞ İMAM HATİP ORTAOKULU

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OŠ Antuna Bauera

.HOCAİLYAS ORTAOKULU

bursa yemekleri.pdf

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Emir Şaban İmam Hatip Ortaokulu

HAKKARİ Cuisine

It is somewhat difficult, even impossible, to separate the cuisine and food cultures of Van in the north of Hakkari, Şırnak in the west, Northern Iran in the east and Northern Iraq in the south, and of course in Hakkari cuisine.

Hakkari cuisine is one of the cuisines where the geographical structure and the natural environment associated with it, which is the natural determinant of food habits and kitchen utensils in almost every region, is dominant.

So much so that, as can be seen in our recipes, the two most basic ingredients used in Hakkari dishes are natural herbs, which are a gift of mountains and high plateaus to the people of Hakkari after the geography is primarily suitable for animal husbandry.

Foods of animal origin are utilized most efficiently. Roasting is done, meat is dried, cheese is made, yogurt and skimmings milk are dried, the miracle of the mountain, the plants are collected and dried ...

Working in Hakkari is difficult because natural conditions are also difficult. Therefore, foods with high nutritional and energy value are widely consumed in Hakkari cuisine. The most basic food of the morning breakfast, the indispensable of the tables, is herby cheese. There is always jajik next to the cheese. Jajik is a type of cottage cheese made with wild garlic, scallions, yogurt and butter.

Dinner is both the most important and richest meal of the day compared to other meals. In these meals where the whole family is together, usually more than one table is set depending on the size of the family. Eating starts with soup. Wheat, yoghurt and local herbs are generally used in soups specific to Hakkari cuisine. The main course is also always a meat dish. Qıris, Doğaba, Keledoş and Doleme are some of these dishes unique to the local cuisine. The ubiquitous meal in Hakkari in the evening tables is rice. Pilafs are usually meaty and contain local herbs. There is always tandoori bread with meals.

Desserts eaten after meals are also very diverse. You can't get enough of the pumpkin dessert made by rubbing lime on it. Although Aside is made in many parts of Anatolia, it is more delicious in Hakkari. Lalepêt, a local dessert made from eggs, yogurt, oil and sugar, is the favorite dessert.

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Liceul de Arte Corneliu Baba

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Turgut İçgören Orrtaokulu

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Mersin, one of the pearls of the Mediterranean, draws attention with its rich cuisine. Having a rich cultural background has increased the diversity of its cuisine throughout history. In addition to the coolness of the Taurus Mountains, the city, which takes the warmth of the Mediterranean, has managed to add flavor to its taste with the difference of the climate. One of the reasons why it has so many different dishes is that people of different ethnic origins live in Mersin. Especially the presence of Arabs in this region caused Arab Cuisine to form a large part of Mersin food culture. Although it is similar to Çukurova and Southeastern cuisine cultures, it also incorporates its own unique food culture. In the food culture of Mersin cuisine, there are generally hot, sour, tomato paste and spicy foods. In addition, meat dominates the kitchen in general. Lamb and mutton are consumed. Veal is not a preferred type of meat in the region. Since it is a city located by the sea, sea culture has also developed in Mersin. Commonly eaten fish are small lagoons, red mullet, tongue and mullet. Products called shellfish are also preferred. However, even though it is a seaside city, Mersin stands out with its meat dishes rather than seafood. Holidays of people with different beliefs are also celebrated at different times according to their origins and customs. Food cooked also varies according to the culture of the people. In Ramadan, Tat Pilaf, Söğüş made with sheep's tongue, Kelle Paça soup, pastry varieties, stuffed meatball desserts, Karakuş and Yellow Burma dominate the kitchens.

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Değirmenkaya Ortaokulu

Erzurum is one of the big cities of Turkey. Erzurum dishes come to the fore. Erzurum dishes bearing the traces of Eastern Anatolia are mainly: Aşotu Soup, Cağ Kebab, Stuffed Turnip, Lalanga, Ciriş Meal and Stuffed Kadayif.

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Escola Básica e Secundária D. Sancho II

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Publiczna Szkoła Podstawowa w Łopienniku Nadrzecznym 

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Şehit Serkan Şahin Ortaokulu

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ICS "Don Milani-Aliperti" di Marigliano

 Neapolitan cuisine, not only pizza!

Neapolitan cuisine has its origins in the various dominations that have populated the city for about 2000 years. Since the times of the Greeks and Romans, throughout the French and Spanish dominations, the Neapolitan cuisine has been enriched with specialities ranging from the most elaborate to the most popular ones.

A basic product dates back to ancient dominations, still widely used today, that is, the anchovy sauce from the bay of Cetara along the Amalfi coast, while it is in the Middle Ages that many recipes related to legumes and native vegetables date back. The success of pasta dates back to the sixteenth century since with the advent of poverty among the plebs and famines it was legitimate to make use of foods that could be preserved for a long time, transforming the Neapolitans from leaf-eaters to pasta eaters. During the Enlightenment and the French domination, the influence from beyond the Alps is very evident in the Neapolitan cuisine: the Neapolitan ragù, the potato gateau and the famous crocchè are born. In the nineteenth century, the gap between the bourgeoisie and the poor became wider, so much so that recipes reserved for the different classes began to be prepared, such as the octopus broth and the freselle soup typical of the Neapolitan suburbs. The birth of pizza as we know it today, with its various variations, can also be traced back to this period.

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Balabyne school- Gymnasium"Prestige