Glossary P

Paça ­also known as Paçe refers to an Albanian soup made of animals' innards. It is also referred to as "tripe soup". It is one of the traditional breakfast foods of Albania together with Pilaf (flavored rice).

It is said that a good Paçe has to be served with grape vinegar for additional taste based on preferences and the intestines which are used for making Paçe have to be Marinate for some hours before cooking.

There are two (2) varieties of Paça ­ available in Albania:

(1) Paçe Koke refers to Albania's thick soup made with sheep's head (with meat from the head including eyes, brains, tongue, etc.). It is one of Albania's traditional breakfast food.

(2) Paçe Plenc refers to Albania's thick soup made with tripe.

Pabellón Criollo refers to Venezuela's national dish which consists of shredded beef mixed with black beans called Caraotas Negras and cheese. It is generally served with fried plantain (cooking banana) and rice.

Pellota is one of the popular drinks from the Island of Menorca in Spain which is made of their very own Mahon Gin (Gin Xoriguer) with a mix of little soda and a slice of lemon. Pellota can be served as an Aperitif.

Pomada is one of the popular festival drinks from the Island of Menorca, Spain which is made from the Island's very own Mahon Gin (Gin Xoriguer) mixed with Lemonade.

Pomada is also known as Pomade.

Pa Amb Oli i Sal one of Ibiza's typical Tapa made of toasted bread with olive oil, tomatoes , salt and fermented goat cheese.

Paruthi Pal refers to a popular beverage from India, specifically from Madurai that is prepared from cotton seeds, rice flour, coconut and jaggery.

Madurai is the second largest city in Tamil Nadu located on the Banks of river Vaigai.