Food Flashcards
Camembert
Normandy, France
Cider, Vouvray
Brie
Pinot Noir, Burgundy
Chardonnay, Burgundy
Reblochon
Savoie,
Chardonnay
Pinot Noir
Munster
Alsace
Riesling
Pinot Noir
Époisses
Burgundy
Sauternes
Gewurtztraminer
Manchego
La Mancha
Rioja (Gran Reserva)
Amontillado
Ribero del Duero
Cabrales
Northern Spain, Blue Cheese
Oloroso Sherry
Mahon
Balearic Islands
Priorat, Malvasia, Fino Sherry
Tetilla
Galicia
Albariño, Mencia
Roncal
Navarra
Alvaro Palacios Priorat Garnacha
Vitello Tonnato
Veal with Tuna and Anchovy Sauce
Cortese di Gavi
Kellerei Pinot Grigio
Tonno di Coniglio
Marinated Rabbit in EVOO, garlic and Sage
Arneis, Gavi
Bagna Cauda
Anchovy, Garlic, EVOO
Vietti Arneis
La Scolca Gavi,
G.D Vajra Barbera
Tajarin
Egg pasta with yolks, often served with white truffles of Alba
Massolino Dolcetto d’Alba
Pio Cesare Chardonnay
Tagliata
Under filet of local beef, best served as rare as possible and sliced
Brasato
Slow cooked beef in red wine, often Barolo
Bollito Misto
Meat stew served with salsa verde (parsley, garlic, and anchovies) and salsa rosso (onion and tomato). Typically beef
Bunet
Chocolate custard with almond cookies and rum
Amaretto
Pappa al Pomodoro (Tuscany)
Tomato stew with bread and garlic
Ribolitta (Tuscany)
Hearty winter vegetable stew featuring Tuscan kale
Schiacciata
Traditional Tuscan bread
Cinghiale
wild boar
Spezzatino
meat stew
Bistecca alla Fiorentian
Bistecca alla fiorentina is a Florentine preparation of a thick cut of T-bone steak from Chianina beef. The steaks are typically grilled on charcoal embers and are often served with cannellini beans
Truite au bleu
Trout soaked in vinegar, Traditional Alsatian
Knacke d’Alsace
cooked and smoked sausages
Fleischnacka
ground meat layered on dough and rolled, Alsace
Manzo, Bovino, Carne Bovina
Beef in Italian
Agnello
Lamb in Italian
Baeckeoffe
Alsatian one pot dish of potatoes meat and veg
Choucroute garnie
sauerkraut and meat sausage
pot au feu
meat and vegetable stew
Tarte flambe
thin flat bread with creme fraiche and cheese
Friggione
Slow braised onion side dish with tomato (Bologna)
Contucci (Tuscany)
These dry cookies are similar to biscotti and often flavored with nuts. Traditionally, they are served with vin santo and dunked into the wine.
Carne Cruda
This classic dish consists of thinly sliced or ground raw beef, often served with lemon, olive oil, and toppings such as Parmesan cheese, truffles, or charred mushrooms.
Carne Cruda (Piedmont)
This classic dish consists of thinly sliced or ground raw beef, often served with lemon, olive oil, and toppings such as Parmesan cheese, truffles, or charred mushrooms.
Pellkartoffeln mit Quark
These are boiled potatoes served with a fresh cow’s cheese. The dish pairs well with an earthy Grauburgunder.
Brathering
a marinated and fried herring dish, is a good match for the austerity of Sekt.
Buletten
Famous in Berlin, these are meatballs made of bread and beef
Schwartenmagen
This is a terrine made from a mixture of boiled pig’s head and parsley, held together by gelatin.
Spargel
Spargel is white spring asparagus, a prized ingredient and often a challenging wine pairing. It finds a match in German Riesling or Silvaner.
Kartoffelpuffer
These potato pancakes with curdled cream may be eaten for breakfast, lunch, or dinner in Germany.
Gaisburger Marsch
Served with egg noodles called spätzle, this traditional beef stew originated in the Gaisburg district of Stuttgart.
Schnitzel
A classic dish, Schnitzel is made of chicken or pork that is pounded thin, breaded, and pan-fried. It’s garnished with lemon and often paired with refreshing Riesling.
Gänsebraten
This roasted goose stuffed with chestnuts is generally prepared for holidays or special occasions.
Rotkohl
Rotkohl, usually served as a side dish, is braised cabbage with a distinct sweet-and-sour flavor.
Pinchos
Pinchos (or pintxos in Basque dialect) are a variation of tapas popular in the northern autonomous communities of Cantabria, Asturias, Basque Country, and Navarra. The primary difference is that these small bites are fixed on a skewer or toothpick.
Tortilla Española
in Iberia tortilla is a Spanish omelet. This thick egg dish is prepared with potatoes, and sometimes onions, and fried in a pan. It is typically served cold and in slices.
Albóndigas
Meatballs in sauce
Croquetas
breadcrumb-coated and deep-fried snacks commonly stuffed with meats and cheeses;
Patatas Bravas
diced and fried potatoes served with tomato sauce or aioli
pulpo a la gallega
boiled octopus and potatoes, seasoned with paprika
Raita
Indian Cuisine
Yogurt herb dipping sauce
Dal
Indian
Lentil stew
Cooked with various spices and legumes
Butter Chicken
Indian
Chicken cooked in a mild sauce of tomatoes, butter, and cream
Perhaps the most ubiquitous Indian dish out there, butter chicken origin
Chicken Tiki Masala
Yogurt-marinated chicken cooked in a spiced tomato sauce
Saag Paneer
Spinach cooked with cubes of cheese
Vindaloo
Spicy meet stew
Traditionally pork, traditionally very spicy
Rogan Josh
braised curry with lamb or goat
Contains aromatics like ginger, cardamon, bay leaves and dried chilies
Aloo Gobi
Vegetarian dish of potatoes, cauliflower, and spices
Gajar Ka Halwa
Dessert
Pudding made with grated carrots, sugar, milk, ghee, and nuts
Cotechino
Emilia Romagna
Pork sausage
Pinot Grigio (
Arneis (Vietti)
Erbaluce
Strozzapreti al Sugo di Canocchie
Emilia Romagna
Pasta made with egg and water.
Typically tomato and garlic based sauce with seafood
Fritto Misto
Deep fried meat, vegetables or seafood
Carne cruda all’Albese
Steak tartar with truffles or mushrooms
Pollo alla Marengo
Piedmonte
Chicken with mushrooms, tomato sauce, and crayfish
Chuletas de cordero con miel
Andalucia
grilled lamb chops with honey, and it’s made with a combination of bone-in lamb cops, honey, olive oil, and sea sal
Choto al ajillo
Andalucia
goat meat, olive oil, stale bread, garlic, smoked paprika, bay leaves, sherry, white wine, and a bit of oregano or marjoram
Typcially a stew served in the winter
Solomillo al whisky
pork tenderloin in a garlicky whisky sauce and it’s made with a combination of medallions of pork tenderloin, flour, lemon juice, garlic, whisky, olive oil, stock, and often potatoes.
Knödel
Austrian dumplings
