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Cheeses
Mozzarella di Bufala Campana
Italy. Campania.
Fresh and stretched-curd cheese made from buffalo milk.
Beef
Rib steak with coarse salt and bone marrow
Rib steak : rib of beef with bone attached.
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Tomme de Courchevel
France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Praslin.
Pressed and uncooked cheese made from cow's milk.
Main meals
Fondue bourguignonne
Dish of beef fried in oil, served with various sauces (ketchup, mayonnaise, béarnaise sauce, tartar sauce, Worcestershire sauce, etc.).
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Durrus
Ireland. Cork.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 3 to 5 weeks.
Desserts
Red berry pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
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Paški sir
Croatia. Pag.
Pressed and uncooked cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 4 months minimum.
Veal
Veal roast Orloff
Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).
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Pork colombo
France. French Guiana.
Colombo : highly aromatic stew prepared with a marinade of spice blend (garlic, lime, coriander, turmeric, mustard seeds, bay leaf, chili pepper, black pepper, thyme) and then sautéed in oil with various vegetables (eggplant, plantain, carrots, green beans, potatoes, or very often rice) and tropical fruits.
Shellfish and Seafood
Dog cockle with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
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Brocciu passu
France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.
Ripening : 21 days to 4 months maximum.