Calmar Frits is the French term for "fried squids". Calmar frits can be served with sliced of lemons, mayonnaise, ketchup as an appetizer or snack.

Chancho en Piedra refers to a traditional Chilean tomato-based seasoning ( a cross between sauce, spread). It is made by grinding the ingredients in a stone mortal and pestle. Chancho en Piedra is delicious over rice or on bread. Chancho en Piedra is literally translated to "Pig on a Rock", but the the name actually originated from the term "chanchar en piedra" which means to grind in a stone mortar. Grinding all the ingredients in a stone mortar is the traditional way of making this Chilean traditional food. To make it, just grind all the ingredients below in a stone mortar, if not use any mortar and pestle set. Maybe it will work also with modern grinders. Ingredients: 4 ripe tomatoes 1 clove garlic 2 tablespoons olive oil salt and fresh ground black pepper to taste

Caldeirada de Peixe refers to Portugal's fish soupy stew made with onions, tomatoes, potatoes and olive oil usually with wine. Caldeirada de Peixe is typical of northern Portugal.

Csigateszta which are also known as Csiga Noodles refer to Hungary's very small egg noodles which are short, tubular pasta that are hollow inside and with a winding ridge spiralling up their sides. The Csigateszta is made from a mixture of flour, eggs and water, then rolled and cut into small squares, which are then curled around a small iron or wooden rod. Csigateszta are made on special grooved Csiga boards made of wood or bamboo. To make Csiga Noodles, a 3/4-inch square of the dough mixture is rolled from one corner to the other with a dowel about as thick as a pencil. This makes it both hollow inside and grooved outside. Some Hungarians, however, just leave the square dough as is and never bother anymore to have the special shape, although Csiga Noodles is named as such as they are supposed to be snail-shaped. Csiga is the Hungarian word for "snail", hence Csiga Noodles are called as such because they are shaped like snails. Csigateszta are generally used in making soups. The cuisine at most village weddings includes a Chicken Soup with special Csiga Noodles that were traditionally believed to have fertility-inducing properties.

Read more ...

Calisson d'Aix refers to a delicate, diamond-shaped Provençal sweet prepared with almonds, candied oranges, melon or apricots, egg white, sugar, and confiture of oranges or apricots. Calisson is made from a smooth paste of ground almonds and candied melon, and covered in bright, white royal icing in Aix-en-Provence in France. Calisson refer to the sweet white diamonds that have been synonymous with Aix since the 15th century. They were created to celebrate the marriage of local hero, Roy René and Princess Jeanne de Laval in 1454 and since then Aix has been celebrating with their "white diamonds" called Calisson. There are so many myth and legend about this local delicacy. It was alleged that Paul Cézanne, Aix-en-Provence’s favorite son, was fuelled by Calissons while at work on his canvasses. Back in the 17th century it was claimed that eating a Calisson every day would keep the plague away. In the 19th century the first Calisson factories were created and by the beginning of the 20th century Aix was the world capital of the almond trade. Aix is home to about 20 manufacturers. Today they are gathered at the base of the Aix Union of Calisson Makers to maintain four centuries of Aixoise tradition. Two (2) suppliers stand out from namely: Léonard Pardi’s Confiserie who has been supplying Calissons since 1874 and Calissons du Roy René. Aix en Provence (Aquas Sextias, Ais en Provencou) is a city in southern France, some kilometers north of Marseille. It is in the region of Provence-Alpes-Côte d'Azur.

Calmar is French for a small squid, similar to Encornet (squid); with interior transparent cartilage instead of a bone. Calmar is also called Chipiron in the southwest of France.