Explore: Cuisine (conserves)

marmalade or conserves, except stiff enough to mold into shapes) that "Paste of Genoa" became a generic name for high-quality fruit conserves. Italy is famous

respects from continental cuisine with a stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials because of

‹ The template Culture of Poland is being considered for merging. › Polish cuisine (Polish: kuchnia polska, pronounced [ˈkux.ɲa ˈpɔl.ska]) is a style of food

The cuisine of Québec (also called "French Canadian cuisine" or "cuisine québécoise") is a national cuisine in the Canadian province of Québec. It is

cuisine (Portuguese: Cozinha portuguesa) consists of the traditions and practices of cooking in Portugal. The oldest known book on Portuguese cuisine

The cuisine of Hawaii incorporates five distinct styles of food, reflecting the diverse food history of settlement and immigration in the Hawaiian Islands

Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the 5th to

(meaning candied fruit). A conserve, or whole fruit jam, is a preserve made of fruit stewed in sugar. The making of conserves can be trickier than making

The cuisine of Iceland has a long history. Important parts of Icelandic cuisine are lamb, dairy, and fish, the latter because Iceland has traditionally

Italian cuisine Cuisine of Abruzzo Apulian cuisine Arbëreshë cuisine Emilian cuisine Cuisine of Liguria Lombard cuisine Cuisine of Mantua Cuisine of Basilicata