[{"id":1000,"name":"Fricot","country":"Canada","region":"Acadia","continent":"Elsewhere","qid":"Q5503409","blurb":"traditional Acadian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fricot%20de%20barques.JPG","url":"https://en.wikipedia.org/wiki/Fricot","infobox":true,"ingredients":["Meat (chicken","clams","rabbit","beef or pork)","potatoes","onions","dumplings"]},{"id":1001,"name":"Afghan salad","country":"Afghanistan","continent":"Asia","qid":"Q25055799","blurb":"Afghan cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Afghan-Salad.JPG","url":"https://en.wikipedia.org/wiki/Afghan_salad","infobox":true},{"id":1002,"name":"Chapa namak","country":"Afghanistan","continent":"Asia","qid":"Q116456367","blurb":"rolled dried apricots"},{"id":1003,"name":"Talkhan","country":"Afghanistan","continent":"Asia","qid":"Q12338752","blurb":"Afghan sweet","url":"https://en.wikipedia.org/wiki/Talkhan","infobox":true,"ingredients":["Walnuts","red or white mulberry"],"course":"Dessert"},{"id":1004,"name":"Banana Breakfast Cookies","country":"Africa","continent":"Elsewhere","qid":"Q135446912","blurb":"Banana Date Breakfast Cookies are soft, gluten-free, and naturally sweetened with ripe bananas and dates."},{"id":1005,"name":"Bungo fruit (Saba comorensis)","country":"Africa","continent":"Elsewhere","qid":"Q135437340","blurb":"species of flowering plant","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Saba%20comorensis%20-%20K%C3%B6hler%E2%80%93s%20Medizinal-Pflanzen-085.jpg"},{"id":1006,"name":"albanian stew","country":"Albania","continent":"Europe","qid":"Q2840947","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gi%C3%B2%20th%E1%BB%A7.jpg"},{"id":1007,"name":"Ballokume","country":"Albania","continent":"Europe","qid":"Q3633458","blurb":"Traditional Albanian sweet pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ballokume%2C%20tradicionale%20p%C3%ABr%20dit%C3%ABn%20e%20ver%C3%ABs.jpg","url":"https://en.wikipedia.org/wiki/Ballokume","infobox":true,"ingredients":["Corn flour","butter","sugar","eggs"]},{"id":1008,"name":"Kripanec","country":"Albania","continent":"Europe","qid":"Q130200473","blurb":"Albanian pastry food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kripanec.jpg"},{"id":1009,"name":"Kryelana","country":"Albania","continent":"Europe","qid":"Q13041150","blurb":"traditional Albanian baked dish, made from cornmeal and cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Krelan%C3%AB%20me%20duqa.jpg","originClaims":["Albania","Kosovo"]},{"id":1010,"name":"Roasted Carp","country":"Albania","continent":"Europe","qid":"Q123492483","blurb":"Roasted carp, Albanian specialty from Shkodra.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tav%C3%AB%20Krapi%2C%20Koplik%2C%20Mal%C3%ABsi%20e%20Madhe%2C%20Shqip%C3%ABri%203.jpg"},{"id":1011,"name":"sheqerpare","country":"Albania","continent":"Europe","qid":"Q121015594","blurb":"Albanian confectionery","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Haxhimaklla.jpg","originClaims":["Albania","Kosovo"]},{"id":1012,"name":"popcorn","country":"Americas","continent":"Elsewhere","qid":"Q165112","blurb":"variety of corn kernel which expands and puffs up on heating","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Popcorn%209.jpg","url":"https://en.wikipedia.org/wiki/Popcorn","infobox":true,"prepSummary":"Popcorn can be cooked with butter or oil. Although small quantities can be popped in a stove-top kettle or pot in a home kitchen, commercial sale employs specially designed popcorn machines, which were invented in Chicago, Illinois, by Charles Cretors in 1885. Cretors introduced his invention at the Columbian Exposition in 1893."},{"id":1013,"name":"Brouet","country":"Ancient Greece","continent":"Elsewhere","qid":"Q2926295","blurb":"Meal, similar to a stew"},{"id":1014,"name":"pea soup","country":"Ancient Greece","continent":"Elsewhere","qid":"Q367225","blurb":"thick soup usually made out of dried split peas","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Erwtensoep%20roggebrood%20katenspek.jpg","url":"https://en.wikipedia.org/wiki/Pea_soup","infobox":true,"ingredients":["Dried peas (split pea)"]},{"id":1015,"name":"aşure","country":"ancient Near East","region":"Armenia","continent":"Elsewhere","qid":"Q136922","blurb":"Armenian dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/A%C5%9Fure%20%281%29%20%28cropped%29.JPG","url":"https://en.wikipedia.org/wiki/Ashure","infobox":true,"ingredients":["Grains","fruits","nuts"],"course":"Dessert"},{"id":1016,"name":"moretum","country":"Ancient Rome","continent":"Elsewhere","qid":"Q766999","blurb":"herb cheese spread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Moretum%20DSC%203294.jpg","url":"https://en.wikipedia.org/wiki/Moretum","infobox":true,"ingredients":["Herbs","fresh cheese","salt","oil","vinegar"],"prepSummary":"A recipe for Moretum was handed down in a Latin poem of 122 dactylic hexameters attributed to Virgil under the title Moretum in the so-called Appendix Vergiliana. It describes, as a parody of the exaggerated praise of rural life, how a simple farmer begins his day's work; the centrepiece is the preparation of moretum for breakfast. Moretum is also mentioned in Columella's De re rustica (XII 59, 1-4). In it, Columella mentions a variant in which walnuts are used instead of cheese, as well as alternatives with roasted sesame seeds, with pine nuts or almond kernels, as well as mixtures with dried herbs. The variant with pine nuts is considered to be a precursor of pesto."},{"id":1017,"name":"Torta parda","country":"Spain","region":"Andalusia","continent":"Elsewhere","qid":"Q6150980","blurb":"typical sweet from Cádíz","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Torta%20parda.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1018,"name":"Cabrito (Goat Meat Stew)","country":"Angola","continent":"Africa","qid":"Q135494034","blurb":"Angolan Goat meat stew"},{"id":1019,"name":"funge","country":"Angola","continent":"Africa","qid":"Q3090896","blurb":"Angolan porridge","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Moamba%20traditional%20dish%20in%20Luanda.JPG","url":"https://en.wikipedia.org/wiki/Funge","infobox":true},{"id":1020,"name":"Kissuto rombo","country":"Angola","continent":"Africa","qid":"Q111914087","blurb":"goat meat dish from Angola","url":"https://en.wikipedia.org/wiki/Kissuto_rombo","infobox":true,"prepSummary":"The goat is cleaned and rubbed with a combination of garlic and lemon juice. The meat is marinated overnight in a mixture of other ingredients, which may include hot peppers, bay leaves, olive oil, salt, and white pepper. It is then roasted in the oven, where it is basted occasionally with white wine."},{"id":1021,"name":"Blanc de Morgex et de La Salle Valle d'Aosta DOC","country":"Italy","region":"Aosta Valley","continent":"Elsewhere","qid":"Q86846541","blurb":"type of the Valle d'Aosta Italian controlled designation of origin","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1022,"name":"Argentine cheese","country":"Argentina","continent":"South America","qid":"Q111835885","blurb":"Cheese of Argentina","url":"https://en.wikipedia.org/wiki/Argentine_cheese","infobox":true,"prepSummary":"The Argentine dairy industry is highly developed and is among the most modern in Latin America. Cheese is by far the most produced dairy product in the country, accounting for approximately 45% of national milk production, making the country one of the top 10 cheese-producing countries in the world and the second in Latin America after Brazil. More than half of the total cheese production of the country corresponds to soft cheeses (with Cremoso being the most consumed in the country), followed by semi-hard cheeses (30%) and hard cheeses (15%)."},{"id":1023,"name":"Argentinian pizza","country":"Argentina","continent":"South America","qid":"Q138677652","blurb":"cultural heritage and icon of Buenos Aires","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pizzas%20Buenos%20Aires.png"},{"id":1024,"name":"asado","country":"Argentina","continent":"South America","qid":"Q720254","blurb":"Latin-American dish of beef, sausages, and sometimes other meats, cooked on a grill (parrilla) or an open fire","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Argentinean%20asado.jpg","url":"https://en.wikipedia.org/wiki/Asado","infobox":true},{"id":1025,"name":"Blasfemia","country":"Argentina","continent":"South America","qid":"Q96621278","blurb":"Argentinian canned wine"},{"id":1026,"name":"chimichurri","country":"Argentina","region":"Uruguay","continent":"South America","qid":"Q1073142","blurb":"food sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chimichurri2.jpg","url":"https://en.wikipedia.org/wiki/Chimichurri","infobox":true,"ingredients":["finely chopped flat-leaf parsley","minced garlic","olive oil","oregano","chili peppers","red wine vinegar or lemon juice"],"prepSummary":"is usually made from finely chopped flat-leaf parsley, but the other seasonings used may vary. Inclusion of red wine vinegar, garlic, salt, black pepper, oregano, crushed pepper flakes or other preparations of chili pepper, and olive or sunflower oil is typical (plus a shot of hot water). Some recipes add onion or shallot, and lemon juice."},{"id":1027,"name":"Cremoso cheese","country":"Argentina","continent":"South America","qid":"Q5184120","blurb":"Argentine cheese elaborated with cow's milk","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cremoso.jpg","url":"https://en.wikipedia.org/wiki/Cremoso_cheese","infobox":true},{"id":1028,"name":"dulce de leche ice cream","country":"Argentina","continent":"South America","qid":"Q109311779","blurb":"flavored ice cream","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Helado%20dulceleche%20cremoso.jpg"},{"id":1029,"name":"Fugazza","country":"Argentina","region":"Buenos Aires","continent":"South America","qid":"Q10499831","blurb":"Argentine pizza variety","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Guerrin%20pizza%20fugazza%20queso.jpg","url":"https://en.wikipedia.org/wiki/Fugazza","infobox":true,"ingredients":["Dough","onions","cheese"],"course":"Hot or warm","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1030,"name":"Imperial ruso","country":"Argentina","continent":"South America","qid":"Q5914438","blurb":"Argentine cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pastel%20Imperial%20Ruso.png","url":"https://en.wikipedia.org/wiki/Imperial_ruso","infobox":true},{"id":1031,"name":"matambre arrollado","country":"Argentina","continent":"South America","qid":"Q132172068","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Matambre%20arrollado%20argentino.jpg"},{"id":1032,"name":"niño envuelto","country":"Argentina","continent":"South America","qid":"Q109313490","blurb":"South American dish","url":"https://en.wikipedia.org/wiki/Ni%C3%B1o_envuelto","infobox":true,"prepSummary":"There are many forms the dish can take. All types of Niños envueltos use thin slices of beef such as tenderloin or rump cuts. In some cases, the filling is wrapped within the meat before cooking into a form of a cylinder. There are a wide variety of fillings that can be used: cheese, mushrooms, rice, vegetables, bread crumbs, or condiments. The filling is wrapped with the strips of beef closed with toothpicks or tying them with thread."},{"id":1033,"name":"pastafrola","country":"Italy","region":"Uruguay","continent":"South America","qid":"Q9056693","blurb":"type of sweet tart","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pastafrola.jpg","url":"https://en.wikipedia.org/wiki/Pastafrola","infobox":true,"ingredients":["Flour","butter","sugar","eggs"]},{"id":1034,"name":"Pategrás","country":"Argentina","continent":"South America","qid":"Q110273315","blurb":"semi-hard cheese from Argentina"},{"id":1035,"name":"picada","country":"Argentina","region":"Uruguay","continent":"South America","qid":"Q59260812","blurb":"hors d'oeuvre from Argentinian and Uruguayan cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Picada%20cordobesa.jpg","url":"https://en.wikipedia.org/wiki/Picada_(Rioplatense_cuisine)","infobox":true,"ingredients":["Cheeses","breads","cured meats","fermented sausages","snack foods","potato chips","nuts","pâté"]},{"id":1036,"name":"Reggianito","country":"Argentina","continent":"South America","qid":"Q170049","blurb":"Argentine cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Reggianito.jpg","url":"https://en.wikipedia.org/wiki/Reggianito","infobox":true},{"id":1037,"name":"Revuelto Gramajo","country":"Argentina","continent":"South America","qid":"Q6107288","blurb":"Argentinian potato dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Revuelto%20gramajo.jpg","url":"https://en.wikipedia.org/wiki/Revuelto_Gramajo","infobox":true},{"id":1038,"name":"Sardo o Quesardo","country":"Argentina","continent":"South America","qid":"Q925398","blurb":"grating cow's milk cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sardo.jpg","url":"https://en.wikipedia.org/wiki/Sardo","infobox":true},{"id":1039,"name":"Sorrentinos","country":"Argentina","region":"Buenos Aires","continent":"South America","qid":"Q51183258","blurb":"pasta stuffed with filling","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sorrentinos%20de%20jam%C3%B3n%20y%20queso%20%28de%20F%C3%A1brica%20de%20Pastas%20%22Melegatti%22%29.jpg","url":"https://en.wikipedia.org/wiki/Sorrentinos","infobox":true,"ingredients":["Flour","water","eggs","filling"],"province":"Partido de General Pueyrredón","city":"Mar del Plata","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1040,"name":"agar","country":"Asia","continent":"Elsewhere","qid":"Q177998","blurb":"thickening agent used in microbiology and food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Agar-agar.jpg","url":"https://en.wikipedia.org/wiki/Agar","infobox":true},{"id":1041,"name":"congee","country":"Asia","region":"China","continent":"Elsewhere","qid":"Q878624","blurb":"type of rice, millet or grain porridge or gruel popular in many Asian countries","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chinese%20rice%20congee.jpg","url":"https://en.wikipedia.org/wiki/Congee","infobox":true,"ingredients":["Rice"]},{"id":1042,"name":"murabba","country":"Asia","region":"South Caucasus","continent":"Elsewhere","qid":"Q13644850","blurb":"Savoury or sweet jam pickle or achar in many regions of Pakistan, Iran, North India, Azerbaijan, Armenia and Georgia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Shaftali%20murebbesi%20hazir%20e-citizen.jpg","url":"https://en.wikipedia.org/wiki/Murabba","infobox":true,"ingredients":["fruits","berries","nuts","sugar"]},{"id":1043,"name":"Suji ka halwa","country":"India","region":"South Asia","continent":"Elsewhere","qid":"Q6004351","blurb":"Indian type of halvah made by toasting semolina (called suji, sooji, or rawa) in a fat like ghee or oil","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sooji%20Halwa%20%28Semolina%20Pudding%29.JPG","url":"https://en.wikipedia.org/wiki/Suji_ka_halwa","infobox":true,"ingredients":["Semolina","sweetener","fat (butter","ghee or oil)","milk (optional)","fruits","nuts (optional)"],"originClaims":["India","Pakistan","Bangladesh"]},{"id":1044,"name":"desert lime","country":"Australia","continent":"Oceania","qid":"Q103441166","blurb":"fruit from Citrus glauca","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/CSIRO%20ScienceImage%203400%20The%20Australian%20Outback%20Lime.jpg"},{"id":1045,"name":"Flake","country":"Australia","continent":"Oceania","qid":"Q5457079","blurb":"term used for shark flesh","url":"https://en.wikipedia.org/wiki/Flake_(fish)","infobox":true},{"id":1046,"name":"frog cake","country":"Australia","region":"South Australia","continent":"Oceania","qid":"Q2495784","blurb":"type of cake from Australia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Frog%20cakes.jpg","url":"https://en.wikipedia.org/wiki/Frog_cake","infobox":true,"ingredients":["Sponge cake","jam","cream","fondant"],"course":"Dessert","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1047,"name":"Halal snack pack","country":"Australia","region":"Australasia","continent":"Oceania","qid":"Q24027629","blurb":"Australian halal dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Halal%20Snack%20Packs.jpg","url":"https://en.wikipedia.org/wiki/Halal_snack_pack","infobox":true,"course":"Main"},{"id":1048,"name":"Oak","country":"Australia","continent":"Oceania","qid":"Q7073415","blurb":"brand of flavored milk","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Oak%20Chocolate%20Milk%20750ml.jpg","url":"https://en.wikipedia.org/wiki/Oak_(flavoured_milk)","infobox":true},{"id":1049,"name":"Smiley fritz","country":"Australia","continent":"Oceania","qid":"Q126946571","blurb":"South Australian sliced sausage","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Smiley%20frtiz.jpg","url":"https://en.wikipedia.org/wiki/Smiley_fritz","infobox":true},{"id":1050,"name":"White Christmas","country":"Australia","continent":"Oceania","qid":"Q11338139","blurb":"Australian dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/WhiteChristmas%2002.jpg","url":"https://en.wikipedia.org/wiki/White_Christmas_(food)","infobox":true,"ingredients":["Raisins","glacé cherries","desiccated coconut","icing sugar","milk powder","rice bubbles"],"course":"Dessert"},{"id":1051,"name":"Apfelküchle","country":"Germany","continent":"Europe","qid":"Q25064159","blurb":"German pastry, battered and fried apple slices","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Apfelkuechle-on-plate.png","url":"https://en.wikipedia.org/wiki/Apfelk%C3%BCchle","infobox":true,"ingredients":["Apple","Flour","eggs","Milk"],"originClaims":["Germany","Austria"]},{"id":1052,"name":"apple horseradish","country":"Austria","continent":"Europe","qid":"Q267763","blurb":"apple and horseradish sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tafelspitz.jpg","originClaims":["Austria","Germany"]},{"id":1053,"name":"Christmas carp","country":"Austria","continent":"Europe","qid":"Q2555488","blurb":"traditional fish dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/V%C3%A1noce%2C%20sma%C5%BEen%C3%BD%20kapr.jpg","url":"https://en.wikipedia.org/wiki/Christmas_carp","infobox":true,"prepSummary":"The carp is traditionally taken home and kept for a few days in a bathtub. In the past, the carp was gutted the evening before at the latest and marinated in buttermilk overnight so that the strong taste was diluted. Before carp farming, when the fish were still caught from ponds, it was often the case that the carp swam in clear water in the bathtub for a few days. This had the effect of soaking the carp and thus removing the muddy taste that arises when the fish takes in food from the pond mud. By 2024, supermarkets in Poland, the Czech Republic and Slovakia had ended live carp sales.","originClaims":["Germany","Austria","Czech Republic"]},{"id":1054,"name":"Eiernockerl","country":"Austria","continent":"Europe","qid":"Q28000941","blurb":"simple and popular Austrian culinary dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/20180222%20CafeFalk%20003%20%2839646637215%29.jpg","url":"https://en.wikipedia.org/wiki/Eiernockerl","infobox":true,"ingredients":["Flour","eggs","milk","butter"],"course":"main"},{"id":1055,"name":"Erdäpfelknödel","country":"Austria","continent":"Europe","qid":"Q101198711","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Martinigans%204191.JPG"},{"id":1056,"name":"Ischler Törtchen","country":"Austria","continent":"Europe","qid":"Q1308184","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nu%C3%9F-Ischlert%C3%B6tchen.jpg"},{"id":1057,"name":"Kaspressknödel","country":"Austria","continent":"Europe","qid":"Q1735171","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kaspressknoedelsuppe.JPG"},{"id":1058,"name":"Leberknödel","country":"Austria","continent":"Europe","qid":"Q872625","blurb":"Traditional dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Leberknoedelsuppe.jpg","url":"https://en.wikipedia.org/wiki/Leberkn%C3%B6del","infobox":true,"ingredients":["Liver","bread","egg","parsley"],"course":"Main course","originClaims":["Germany","Austria"]},{"id":1059,"name":"lumberjacks’ dumplings","country":"Austria","continent":"Europe","qid":"Q95216296","blurb":"traditional Austrian dish"},{"id":1060,"name":"Maluns","country":"Switzerland","region":"Grisons","continent":"Europe","qid":"Q1887892","blurb":"traditional potato dish in Switzerland and Austria","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Maluns.jpg","url":"https://en.wikipedia.org/wiki/Maluns","infobox":true,"ingredients":["Potatoes","flour","butter"],"prepSummary":"Maluns are prepared from boiled potatoes (usually one day before cooking), peeled and grated, then mixed with some flour in proportions varying according to the recipe. The resulting mixture is then slowly fried in butter and stirred constantly until it forms small golden balls or crumbs. Maluns are usually served with apple compote, which can be made with other fruits depending on the season. Other common accompaniments include various regional cheeses and cured meats, such as Salsiz (dry sausage) or Grisons Meat. They are also traditionally eaten along with milk coffee.","originClaims":["Switzerland","Austria"]},{"id":1061,"name":"Melchermuas","country":"Austria","continent":"Europe","qid":"Q96244418","blurb":"is a classic, very simple, high-energy rural dish from the Alpine region","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Melchermuas%20Stra%C3%9Fenfest%20Mayrhofen%2005.jpg"},{"id":1062,"name":"Neapolitan wafer","country":"Austria","continent":"Europe","qid":"Q176927","blurb":"a wafer and chocolate-cream sandwich biscuit, first made by Austrian company Manner in 1898","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Neapolitaner%20Waffel.jpg","url":"https://en.wikipedia.org/wiki/Neapolitan_wafer","infobox":true,"ingredients":["Hazelnuts"]},{"id":1063,"name":"Riebel","country":"Austria","continent":"Europe","qid":"Q2151924","blurb":"Austrian porridge","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Riebel%20mit%20Apelmus.jpg"},{"id":1064,"name":"Saumaise","country":"Austria","continent":"Europe","qid":"Q1627087","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Schweinsmaise%20K%C3%A4se%20Paprika%20%282%29.jpg"},{"id":1065,"name":"serviettenknödel","country":"Austria","continent":"Europe","qid":"Q2274269","blurb":"German bread dumpling","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Serviettenkloss.jpg","url":"https://en.wikipedia.org/wiki/Serviettenkn%C3%B6del","infobox":true,"prepSummary":"In Austria, Upper Franconia, and Bohemia, it is customary to wrap the dumplings in cloth and boil them in water. In Bohemia, this method of preparation is called knedlíky uvařené v ubrousku (dumplings cooked in a napkin) or knedlíky uvařené vídenským způsobem (dumplings cooked Viennese style). In contrast, Bohemian dumplings are only cooked in water. In southern German cuisine, the dough is wrapped in a napkin or other linen cloth and cooked in steam, i.e., over boiling water. Metal pan inserts are used for this. The clothes used (like strudel cloths, for example) are usually washed without soap or detergent.","originClaims":["Austria","Czech Republic","Germany"]},{"id":1066,"name":"St. Martin's goose","country":"Austria","continent":"Europe","qid":"Q101122441","blurb":"roasted goose - traditional meal in Europe on St. Martin's day, November 11.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Martinigans%204192.JPG"},{"id":1067,"name":"Wachauer Laberl","country":"Austria","continent":"Europe","qid":"Q2538306","blurb":"Austrian type of bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Wachauerlaberl-1.jpg"},{"id":1068,"name":"Waldviertler","country":"Austria","continent":"Europe","qid":"Q1270535","blurb":"type of sausage","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Waldviertler%20Wurst%2002.jpg","url":"https://en.wikipedia.org/wiki/Waldviertler","infobox":true},{"id":1069,"name":"Wiener schnitzel","country":"Austria","continent":"Europe","qid":"Q6497852","blurb":"breaded veal schnitzel","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/2022-12-29%20Wiener%20Schnitzel%20im%20Hotel%20Kaiserin%20Elisabeth.jpg","url":"https://en.wikipedia.org/wiki/Wiener_schnitzel","infobox":true,"prepSummary":"The dish is prepared from butterfly-cut veal slices, about in thickness and lightly pounded flat, slightly salted, and rolled in flour, whipped eggs, and bread crumbs. The bread crumbs must not be pressed into the meat, so that they stay dry and can be \"souffléd\", enabling the breading to separate from the meat, giving the Schnitzel its characteristic light and puffy texture. Finally the Schnitzel is fried in lard or clarified butter at a temperature of until it is golden yellow. The Schnitzel must swim in the fat or it will not cook evenly: the fat cools too much and intrudes into the bread crumbs, moistening them."},{"id":1070,"name":"Dzhevat Kara","country":"Ukraine","region":"Autonomous Republic of Crimea","continent":"Elsewhere","qid":"Q25616973","blurb":"is an autochthonous red wine grape of Crimea","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dschewat%20Kara%20%28in%20Kultur%29%20Weinrebe.png"},{"id":1071,"name":"Ekim Kara","country":"Ukraine","region":"Autonomous Republic of Crimea","continent":"Elsewhere","qid":"Q118443808","blurb":"grape variety","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ekim%20Kara%20%28Rebsorte%29%20%28Schwarzer%20Doktor%29.png"},{"id":1072,"name":"Alana","country":"Azerbaijan","continent":"Asia","qid":"Q12835574","blurb":"food from Azerbaijan"},{"id":1073,"name":"Badımcan çığırtması","country":"Azerbaijan","continent":"Asia","qid":"Q12811344","blurb":"eggplant and egg dish"},{"id":1074,"name":"chigirtma","country":"Azerbaijan","continent":"Asia","qid":"Q12812820","blurb":"Azeri cuisine egg dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%C3%87%C4%B1%C4%9F%C4%B1rtma.JPG","url":"https://en.wikipedia.org/wiki/Chigirtma","infobox":true,"prepSummary":"The chicken is boiled, then placed in the pan and chopped fried onions, lemon juice, spices are added on it. A little broth is poured before simmering 20 minutes. Eggs are added to the chicken and cooked until the dish is done.","course":"Hot"},{"id":1075,"name":"Əzmə","country":"Azerbaijan","continent":"Asia","qid":"Q12850447","blurb":"Azerbaijani meal"},{"id":1076,"name":"Hedik","country":"Azerbaijan","continent":"Asia","qid":"Q6665217","blurb":"Turkish dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hedik.JPG","originClaims":["Turkey","Azerbaijan","Iran"]},{"id":1077,"name":"kofte bozbash","country":"Azerbaijan","continent":"Asia","qid":"Q4251295","blurb":"stew dish with meatballs","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Azerbaijani%20kufta-bozbash%202.jpg"},{"id":1078,"name":"Lentil rice","country":"Iran","continent":"Asia","qid":"Q6406382","blurb":"Azerbaijani food","url":"https://en.wikipedia.org/wiki/Lentil_rice","infobox":true,"ingredients":["White rice","Lentils. raisin (seedless)","water","salt"],"course":"Main course"},{"id":1079,"name":"Ovdukh","country":"Azerbaijan","continent":"Asia","qid":"Q12556938","blurb":"Yogurt soup with vegetables in Azerbaijani cuisine"},{"id":1080,"name":"piti","country":"Azerbaijan","region":"South Caucasus","continent":"Asia","qid":"Q7198960","blurb":"Armenian dish with meat and chickpeas","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Piti%2024.11.2013-01.jpg","url":"https://en.wikipedia.org/wiki/Piti_(food)","infobox":true,"ingredients":["Mutton","vegetables (tomatoes","potatoes","chickpeas)"],"course":"Hot"},{"id":1082,"name":"Sheki halva","country":"Azerbaijan","continent":"Asia","qid":"Q55700816","blurb":"Azerbaijan dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%C5%9E%C9%99ki%20halvas%C4%B1%20Cuisine%20of%20Azerbaijan.jpg","url":"https://en.wikipedia.org/wiki/Sheki_halva","infobox":true,"prepSummary":"Sheki pakhlava is made by pastry professionals, known as halvachi, and is not traditionally made at home. Stuffing is made of crumbled hazelnuts, ground cardamom and coriander seeds. After placing 8–10 rishta layers on a round copper tray, the stuffing is added and then it is covered with 5–10 rishta layers. The top layer is decorated with saffron in a square shape reminiscent of shabaka. It is generally baked over charcoal for 10–20 minutes.","course":"Warm"},{"id":1083,"name":"peanut butter","country":"United States","region":"Aztec","continent":"Elsewhere","qid":"Q147651","blurb":"spread made primarily from ground dry roasted peanuts","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/PeanutButter.jpg","url":"https://en.wikipedia.org/wiki/Peanut_butter","infobox":true,"ingredients":["Peanuts"],"originClaims":["Canada","United States"]},{"id":1084,"name":"Anginara","country":"Balkans","continent":"Elsewhere","qid":"Q6754905","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Anginara.jpg"},{"id":1085,"name":"Apio","country":"Israel","region":"Middle East","continent":"Elsewhere","qid":"Q85742197","blurb":"balkan Jewish braised celery root and carrot dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Apiu.jpg","url":"https://en.wikipedia.org/wiki/Apio_(appetizer)","infobox":true,"ingredients":["Celery root","carrots","lemon juice or vinegar","olive oil","kosher salt","parsley"],"prepSummary":"Apio is prepared by cooking slices of celery root and carrots in a variety of spices suitable for the purpose of the dish, usually herbs and lemon juice or vinegar.","course":"Salad"},{"id":1086,"name":"Beef bhuna","country":"Bangladesh","continent":"Asia","qid":"Q134139217","blurb":"Spicy Bengali beef dish, cooked with hot spices and typically served with rice or flatbread.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E0%A6%97%E0%A6%B0%E0%A7%81%E0%A6%B0%20%E0%A6%9D%E0%A6%BE%E0%A6%B2%20%E0%A6%AD%E0%A7%81%E0%A6%A8%E0%A6%BE.jpg"},{"id":1087,"name":"Bogurar doi","country":"Bangladesh","region":"Rajshahi Division","continent":"Asia","qid":"Q56893397","blurb":"type of curd from Bogura","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E0%A6%AC%E0%A6%97%E0%A7%81%E0%A6%A1%E0%A6%BC%E0%A6%BE%E0%A6%B0%20%E0%A6%A6%E0%A6%87.jpg","url":"https://en.wikipedia.org/wiki/Bogurar_doi","infobox":true,"ingredients":["Milk","Khoa"],"course":"Dessert","province":"Bogra","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1088,"name":"Chicken seekh kabab","country":"Bangladesh","continent":"Asia","qid":"Q134278410","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chicken%20Tandoor%20Mix%20Platter.jpg","originClaims":["Bangladesh","India"]},{"id":1089,"name":"Chunga Pitha","country":"Bangladesh","region":"Assam","continent":"Asia","qid":"Q61360738","blurb":"Traditional Assamese and Bengali rice cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sungapitha.jpg","url":"https://en.wikipedia.org/wiki/Sunga_pitha","infobox":true,"ingredients":["Glutinous rice","bamboo"],"course":"Breakfast and light refreshment","originClaims":["India","Bangladesh"]},{"id":1090,"name":"Kala bhuna","country":"Bangladesh","region":"Chittagong Division","continent":"Asia","qid":"Q85176137","blurb":"Bangladeshi meat curry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kala%20bhuna%202.jpg","url":"https://en.wikipedia.org/wiki/Kala_Bhuna","infobox":true,"ingredients":["beef or mutton","Bangladeshi spices"],"course":"main course"},{"id":1091,"name":"Kalai ruti","country":"Bangladesh","continent":"Asia","qid":"Q56806241","blurb":"Bangladeshi traditional flatbread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kalai%20Ruti%20baking%20beside%20Shyama%20Sarobar%2C%20Puthia%20%2801%29.jpg"},{"id":1092,"name":"Khoi","country":"Bangladesh","continent":"Asia","qid":"Q124342270","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E0%B4%A8%E0%B5%86%E0%B5%BD%E0%B4%AE%E0%B4%B2%E0%B4%B0%E0%B5%8D.jpg","originClaims":["Bangladesh","India"]},{"id":1094,"name":"Mashed potato","country":"India","continent":"Asia","qid":"Q107804272","blurb":"Bengali food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Meshed%20potato%20%28alu%20bharta%29.jpg","url":"https://en.wikipedia.org/wiki/Aloo_chokha","infobox":true,"ingredients":["Potatoes","oil","onion","bell pepper","salt"],"originClaims":["Bangladesh","India"]},{"id":1095,"name":"panch phoron","country":"Bangladesh","region":"East India","continent":"Asia","qid":"Q241933","blurb":"South Asian spice blend","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Panch-phoron.jpg","url":"https://en.wikipedia.org/wiki/Panch_phoron","infobox":true,"ingredients":["Fenugreek seed","nigella seed","cumin seed","fennel seed"]},{"id":1096,"name":"Payesh with date palm jaggery","country":"Bangladesh","continent":"Asia","qid":"Q133898292","blurb":"payesh made with date palm jaggery","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E0%A6%96%E0%A7%87%E0%A6%9C%E0%A7%81%E0%A6%B0%E0%A7%87%E0%A6%B0%20%E0%A6%97%E0%A7%81%E0%A6%81%E0%A6%A1%E0%A6%BC%E0%A7%87%E0%A6%B0%20%E0%A6%AA%E0%A6%BE%E0%A6%AF%E0%A6%BC%E0%A7%87%E0%A6%B8%2C%20%E0%A6%A6%E0%A6%BF%E0%A6%A8%E0%A6%BE%E0%A6%9C%E0%A6%AA%E0%A7%81%E0%A6%B0%20%282%29.jpg","originClaims":["Bangladesh","India"]},{"id":1097,"name":"Pithali","country":"Bangladesh","continent":"Asia","qid":"Q135646299","blurb":"traditional savoury dish originating from the Jamalpur District in Mymensingh Division, Bangladesh","url":"https://en.wikipedia.org/wiki/Pithali","infobox":true},{"id":1098,"name":"Roust","country":"Bangladesh","region":"(Old Dhaka)","continent":"Asia","qid":"Q39057643","blurb":"Bengali dish","url":"https://en.wikipedia.org/wiki/Roust","infobox":true,"ingredients":["Chicken","garlic","ginger","cardamom","cinnamon powder salt","orange blossom","ghee","onion"],"course":"Main"},{"id":1099,"name":"Shagorana","country":"Bangladesh","continent":"Asia","qid":"Q137375176","blurb":"A special dish served at Bangladeshi weddings","url":"https://en.wikipedia.org/wiki/Shagorana","infobox":true,"ingredients":["Polao or biryani","whole roasted chicken or goat","eggs","kebabs"],"course":"Main"},{"id":1100,"name":"Soft Khichuri","country":"Bangladesh","region":"Sylhet Division","continent":"Asia","qid":"Q61366482","blurb":"Rice dish associated with Ramadan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%EA%A0%81%EA%A0%8D%EA%A0%94%EA%A0%A3%EA%A0%9E%EA%A0%A4%20%E0%A7%A7%E0%A7%A7.jpg","url":"https://en.wikipedia.org/wiki/Soft_Khichuri","infobox":true,"ingredients":["rice fenugreek seed onions","dal"],"course":"Main","province":"Sylhet","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1101,"name":"Tulshimala rice","country":"Bangladesh","continent":"Asia","qid":"Q97246919","blurb":"geographical Indications in Bangladesh","url":"https://en.wikipedia.org/wiki/Tulshimala_rice","infobox":true},{"id":1102,"name":"Basque-style cheesecake","country":"Spain","region":"Basque Country","continent":"Elsewhere","qid":"Q88462839","blurb":"blackcrust cheesecake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E3%82%B9%E3%83%9A%E3%82%A4%E3%83%B3%E3%81%AE%E5%8C%97%E9%83%A8%E3%81%AE%E7%94%BA%E3%82%B5%E3%83%B3%E3%82%BB%E3%83%90%E3%82%B9%E3%83%81%E3%83%A3%E3%83%B3%E3%81%AB%E3%81%82%E3%82%8B%E3%83%AC%E3%82%B9%E3%83%88%E3%83%A9%E3%83%B3La%20Vi%C3%B1a%E3%81%AE%E3%83%81%E3%83%BC%E3%82%BA%E3%82%B1%E3%83%BC%E3%82%AD.jpg","url":"https://en.wikipedia.org/wiki/Basque_cheesecake","infobox":true,"ingredients":["Cream cheese","sugar","eggs","cream","flour"],"course":"Dessert","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1103,"name":"Gilda","country":"Spain","region":"Basque Country","continent":"Elsewhere","qid":"Q3105960","blurb":"kind of pincho (northern Spanish snack)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gildas%20en%20Donostia.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1104,"name":"Rumford's Soup","country":"Italy","region":"Munich","continent":"Elsewhere","qid":"Q356346","blurb":"soup of barley, dried peas, potatoes, and beer","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rumfordsuppe.jpg","url":"https://en.wikipedia.org/wiki/Rumford's_Soup","infobox":true,"ingredients":["Pearl barley","dried yellow peas","potatoes","beer"]},{"id":1105,"name":"Weisswurst","country":"Poland","region":"Bavaria","continent":"Elsewhere","qid":"Q707636","blurb":"traditional Bavarian sausage","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Weisswurst%20of%20Bavaria%20with%20Prezels.jpg","url":"https://en.wikipedia.org/wiki/Wei%C3%9Fwurst","infobox":true},{"id":1106,"name":"Abbey of Westmalle","country":"Belgium","continent":"Europe","qid":"Q12275182","blurb":"cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Westmalle%20kaas.JPG"},{"id":1107,"name":"Algerian Sauce","country":"Belgium","continent":"Europe","qid":"Q108127132","blurb":"sauce made of mayonnaise, harissa, spices, tomatoes and onions","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Alg%C3%A9rienne%20sauce%20from%20O%27Tacos.jpg","url":"https://en.wikipedia.org/wiki/Alg%C3%A9rienne_sauce","infobox":true},{"id":1108,"name":"andalouse sauce","country":"Belgium","continent":"Europe","qid":"Q2829733","blurb":"Belgian sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Belgian%20fries%20with%20sauce%20andalouse%20in%20Brussels.jpg","url":"https://en.wikipedia.org/wiki/Sauce_andalouse","infobox":true},{"id":1109,"name":"babelutte","country":"Belgium","continent":"Europe","qid":"Q113291374","blurb":"sweets made from candy syrup and butter","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Babelutte.jpg","url":"https://en.wikipedia.org/wiki/Babelutte","infobox":true},{"id":1110,"name":"Belgian waffle","country":"Belgium","continent":"Europe","qid":"Q62271704","blurb":"breakfast waffle with light batter, large squares, and deep pockets","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Waffle%20with%20strawberries%20and%20confectioner%27s%20sugar.jpg","url":"https://en.wikipedia.org/wiki/Belgian_waffle","infobox":true,"ingredients":["Flour","sugar","baking powder","eggs","milk","butter"]},{"id":1111,"name":"bird's nest","country":"Belgium","continent":"Europe","qid":"Q3341250","blurb":"dish from Brussel"},{"id":1112,"name":"bodink","country":"Belgium","continent":"Europe","qid":"Q2908383","blurb":"bread pudding from Brussels"},{"id":1113,"name":"bolus","country":"Belgium","continent":"Europe","qid":"Q86732805","blurb":"brioche from Brussels, Belgium","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bolus%20%28viennoiserie%29.jpg","url":"https://en.wikipedia.org/wiki/Bolus_(Belgium)","infobox":true,"ingredients":["Flour","raisin","milk","butter et cassonade"],"course":"Breakfast"},{"id":1114,"name":"Bounante","country":"Belgium","continent":"Europe","qid":"Q13212588","blurb":"Type of waffle"},{"id":1115,"name":"Brussels waffle","country":"Belgium","continent":"Europe","qid":"Q1855212","blurb":"light, crispy, rectangular waffle with large pockets made with an egg-white-leavened or yeast-leavened batter","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Waffle%20DSC00575.jpg","url":"https://en.wikipedia.org/wiki/Brussels_waffle","originClaims":["Belgium","France"]},{"id":1116,"name":"carbonade flamande","country":"Belgium","continent":"Europe","qid":"Q138553","blurb":"traditional sweet-sour beef and onion stew made with beer","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Carbonade%20flamande%201.jpg","url":"https://en.wikipedia.org/wiki/Flemish_stew","infobox":true,"ingredients":["Beef or pork","onions","beer","thyme","bay"]},{"id":1118,"name":"Casse-Croûte","country":"Belgium","continent":"Europe","qid":"Q2941218","blurb":"traditional Belgian cheese"},{"id":1120,"name":"choesels","country":"Belgium","continent":"Europe","qid":"Q107092059","blurb":"dish from Brussels, Belgium"},{"id":1121,"name":"Craquelin","country":"Belgium","continent":"Europe","qid":"Q30742157","blurb":"Food","url":"https://en.wikipedia.org/wiki/Craquelin","infobox":true},{"id":1122,"name":"dagobert","country":"Belgium","continent":"Europe","qid":"Q2785975","blurb":"sandwich from Belgium","url":"https://en.wikipedia.org/wiki/Dagobert_(sandwich)","infobox":true,"ingredients":["baguette","ham","cheese","salad vegetables","pickles"]},{"id":1123,"name":"filet américain","country":"Belgium","continent":"Europe","qid":"Q22348764","blurb":"Brussels meat dish of raw lean beef","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Filet%20americain%20on%20bread.jpg","url":"https://en.wikipedia.org/wiki/Filet_am%C3%A9ricain","infobox":true},{"id":1124,"name":"Flemish-style asparagus","country":"Belgium","continent":"Europe","qid":"Q2039175","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Asperges%20%C3%A0%20la%20flamande%20160.JPG"},{"id":1125,"name":"fries","country":"Belgium","region":"France","continent":"Europe","qid":"Q152088","blurb":"deep-fried potatoes","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Papas%20fritas%20%28plato%29.jpg","url":"https://en.wikipedia.org/wiki/French_fries","infobox":true,"prepSummary":"The standard method for cooking French fries is deep frying, which submerges them in a hot fat, typically oil. The potatoes are prepared by first cutting them (peeled or unpeeled) into even strips, which are then wiped off or soaked in cold water to remove the surface starch, and thoroughly dried. They may then be fried in one or two stages. Chefs generally agree that the two-bath technique produces better results. Potatoes fresh out of the ground can have too high a water content resulting in soggy fries, so preference is for those that have been stored for a while. The usual fat for making French fries is vegetable oil.","course":"Side dish or snack, rarely as a main dish","originClaims":["France","Belgium","Spain"]},{"id":1126,"name":"Fromage D'Orval","country":"Belgium","continent":"Europe","qid":"Q3356849","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fromage%20d%27Orval.jpg"},{"id":1127,"name":"Gentse paardenlookworst","country":"Belgium","continent":"Europe","qid":"Q1863704","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gentse%20Paardenlookworst.jpg"},{"id":1128,"name":"Hannibal sauce","country":"Belgium","continent":"Europe","qid":"Q25388438","blurb":"sauce of tomatoes, onions, and Cayenne peppers"},{"id":1129,"name":"javanais","country":"Belgium","continent":"Europe","qid":"Q107064408","blurb":"Belgian dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Javanaisgebakje2.JPG"},{"id":1130,"name":"Julienke","country":"Belgium","continent":"Europe","qid":"Q114347778","blurb":"Belgian snack bar dish"},{"id":1131,"name":"Kanzi","country":"Belgium","continent":"Europe","qid":"Q2819625","blurb":"apple cultivar","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Apfel%20mit%20Schnitt%20Nicoter%20%28fcm%29.jpg","url":"https://en.wikipedia.org/wiki/Kanzi_(apple)","infobox":true},{"id":1132,"name":"Le Chèvre de Wavreumont","country":"Belgium","continent":"Europe","qid":"Q137847309","blurb":"Belgian cheese"},{"id":1133,"name":"Liege waffle","country":"Belgium","region":"Wallonia","continent":"Europe","qid":"Q2204257","blurb":"dense, sweet, chewy waffle, native to Wallonia, made with brioche dough with chunks of sugar which caramelize on the outside","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gaufre%20liege.jpg","url":"https://en.wikipedia.org/wiki/Li%C3%A8ge_waffle","infobox":true,"course":"Snack, Breakfast","province":"Province de Liège","city":"Liège","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1134,"name":"Limburger","country":"Germany","continent":"Europe","qid":"Q776025","blurb":"West European cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cheese%2027%20bg%20051806.jpg","url":"https://en.wikipedia.org/wiki/Limburger","infobox":true,"prepSummary":"Herve is a Belgian rind washed soft cheese made from raw cow's milk. The aging process takes place in ripening cellars of the Herve countryside, sometimes cut into its chalky rock. It is sometimes flavored with herbs. Herve has a pale yellow interior with a glossy reddish-brown coating created by the bacteria that grow during its 3-month aging. It is usually shaped into a brick when sold. The taste and flavor of the cheese deepens during the period of ripening."},{"id":1135,"name":"Maigre du Nord","country":"Belgium","continent":"Europe","qid":"Q136472283","blurb":"Belgian cheese"},{"id":1136,"name":"mammoth sauce","country":"Belgium","continent":"Europe","qid":"Q96728754","blurb":"Belgian condiment"},{"id":1137,"name":"martino","country":"Belgium","continent":"Europe","qid":"Q108063948","blurb":"sandwich from Belgium"},{"id":1138,"name":"mattentaart","country":"Belgium","region":"Flanders","continent":"Europe","qid":"Q1164799","blurb":"Belgian pastry typical for the region of Geraardsbergen and Lierde","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mattentaart.JPG","province":"Provincie Oost-Vlaanderen","city":"Geraardsbergen","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1139,"name":"merveilleux","country":"Belgium","continent":"Europe","qid":"Q18595468","blurb":"Belgian meringue dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Merveilleux.jpg","url":"https://en.wikipedia.org/wiki/Merveilleux_(dessert)","infobox":true},{"id":1140,"name":"Meule du Plateau","country":"Belgium","continent":"Europe","qid":"Q136804195","blurb":"Alpine-style cheese made by Terre de fromages in Belgium","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Meule%20du%20Plateau%20cheese%20wheels%20in%20the%20ripening%20cellar%2C%20Terre%20de%20fromages%2C%20Herve%2C%202025.jpg"},{"id":1141,"name":"Meulemeester eggs","country":"Belgium","continent":"Europe","qid":"Q108170525","blurb":"gratin of gray shrimps marinated in beer and hard-boiled egg"},{"id":1142,"name":"mitraillette","country":"Belgium","region":"Brussels Capital","continent":"Europe","qid":"Q2485491","blurb":"Belgian snack bar dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mitraillette%20%28fast%20food%29.jpg","url":"https://en.wikipedia.org/wiki/Mitraillette","infobox":true,"ingredients":["Bread","meat","fries","various sauces"],"course":"fast food","province":"Bruxelles-Capitale","city":"Brussels","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1143,"name":"moules-frites","country":"Belgium","continent":"Europe","qid":"Q1200514","blurb":"dish of mussels and fries","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Moules%20Frites.jpg","url":"https://en.wikipedia.org/wiki/Moules-frites","infobox":true,"ingredients":["Mussels","potatoes"],"course":"Main course","originClaims":["Belgium","France"]},{"id":1144,"name":"Mussels marinière","country":"Belgium","continent":"Europe","qid":"Q3325555","blurb":"Traditional dish of mussels cooked with white wine, shallots, garlic and parsley","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Moules%20marini%C3%A8res%20%C3%A0%20La%20Rose%20Blanche%20%28Bruxelles%29.jpg","originClaims":["France","Belgium"]},{"id":1145,"name":"plattekaas","country":"Belgium","continent":"Europe","qid":"Q108170369","blurb":"cheese from Brussels, Belgium"},{"id":1147,"name":"Potjevleesch","country":"France","region":"Nord-Pas-de-Calais","continent":"Europe","qid":"Q966824","blurb":"French Flemish dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Jielbeaumadier%20potjevleesch%202010.jpg","url":"https://en.wikipedia.org/wiki/Potjevleesch","infobox":true,"ingredients":["Veal","pork","chicken","rabbit"],"course":"Potjevleesch with french fries"},{"id":1148,"name":"pottekaas","country":"Belgium","continent":"Europe","qid":"Q108063900","blurb":"cheese from Brussels, Belgium"},{"id":1149,"name":"rijstevlaai","country":"Belgium","continent":"Europe","qid":"Q154043","blurb":"rice pie, typically from the Dutch or Belgian province of Limburg","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tarte%20au%20riz.jpg","url":"https://en.wikipedia.org/wiki/Rijstevlaai","infobox":true,"ingredients":["Rice pudding"],"originClaims":["Belgium","Germany"]},{"id":1150,"name":"Rochefort","country":"Belgium","continent":"Europe","qid":"Q24083230","blurb":"Trappist cheese made at the Rochefort Abbey","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/TRAPPIST%20ROCHEFORT%20BEER%20AND%20CHEESE%20AT%20THE%20POECHENELLKELDER%20BEER%20CAFE%20BRUSSELS%20BELGIUM%20JULY%202012%20%287690488888%29.jpg"},{"id":1151,"name":"samurai sauce","country":"Belgium","continent":"Europe","qid":"Q2258053","blurb":"Franco-Belgian condiment","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Samurai%20sauce.jpg","url":"https://en.wikipedia.org/wiki/Samurai_sauce","infobox":true},{"id":1152,"name":"special sauce","country":"Belgium","continent":"Europe","qid":"Q109914555","blurb":"sauce made from curry ketchup, mayonnaise, onions and sambal"},{"id":1153,"name":"stoemp","country":"Belgium","continent":"Europe","qid":"Q305329","blurb":"Dish with stomped potatoes and vegetables","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cod%20and%20stoemp.jpg","url":"https://en.wikipedia.org/wiki/Stoemp","infobox":true,"ingredients":["Potatoes","Vegetables"],"course":"Side dish","originClaims":["Belgium","France","Netherlands"]},{"id":1154,"name":"stoemp with sausage","country":"Belgium","continent":"Europe","qid":"Q3499615","blurb":"dish from Brussel"},{"id":1155,"name":"Zenne pot","country":"Belgium","continent":"Europe","qid":"Q136288988","blurb":"Brussels dish made from bloempanch, dry sausage, whelks and cabbage cooked in gueuze"},{"id":1156,"name":"chimole","country":"Mexico","continent":"North America","qid":"Q17072386","blurb":"soup","url":"https://en.wikipedia.org/wiki/Chimole"},{"id":1157,"name":"Kasundi","country":"United States","region":"Bengal","continent":"Elsewhere","qid":"Q48730021","blurb":"Bengali mustard sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fish%20Cutlets.JPG","url":"https://en.wikipedia.org/wiki/Kasundi","infobox":true,"ingredients":["Mustard"],"course":"Sauce/Dip"},{"id":1158,"name":"Labanga latika","country":"India","region":"Bengal","continent":"Elsewhere","qid":"Q17068380","blurb":"traditional Indian sweet","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lobongo%20lotika001.jpg","url":"https://en.wikipedia.org/wiki/Laung_lata","infobox":true,"prepSummary":"Labanga latika consists of filling, dough, and sugar syrup. The dough is rolled out first and then the filling is placed in the center. The dough is then folded to enclose the filling completely and cloves are pressed over it to ensure that the fold doesn't open up while preparing. Then it's cooked in hot ghee until golden brown and crispy.","course":"Dessert","originClaims":["India","Bangladesh"]},{"id":1159,"name":"Ablo","country":"Benin","continent":"Africa","qid":"Q2821672","blurb":"traditional white cake in West Africa","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ablo.jpg","originClaims":["Benin","Togo","Ivory Coast"]},{"id":1160,"name":"akassa","country":"Benin","continent":"Africa","qid":"Q56300140","blurb":"type of dough made from cooked, ground and soaked corn, eaten in Benin, Nigeria, Burkina Faso, Togo and Côte d'Ivoire","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Deux%20boules%20d%27akassa%20au%20poisson%20dans%20un%20plat%20au%20B%C3%A9nin.jpg","originClaims":["Benin","Togo","Nigeria","Burkina Faso","Ivory Coast"]},{"id":1161,"name":"Akpan","country":"Benin","region":"West Africa","continent":"Africa","qid":"Q30745703","blurb":"type of yogurt","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Akpan.JPG","url":"https://en.wikipedia.org/wiki/Akpan_(dessert)","infobox":true,"ingredients":["Fermented maize"],"prepSummary":"Akpan is made by fermenting maize kernels or powder. The fermented maize is then bagged together with condensed milk and iced to create a sweet dessert. Some sources describe the dish as vegetable yogurt. The dessert is popular in Benin and Togo. In Benin, the dish is referred to as Akassa.","originClaims":["Togo","Benin"]},{"id":1162,"name":"Amiwô","country":"Benin","continent":"Africa","qid":"Q107489664","blurb":"Beninese porridge","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Un%20plats%20d%27amiwo%20au%20poisson%20au%20benin.jpg","url":"https://en.wikipedia.org/wiki/Amiwo","infobox":true,"prepSummary":"Amiwo is made out of corn flour, and flavored with ingredients which may include chicken bouillon cubes, tomato paste, yellow onion, garlic, salt, pepper water, green hot chillis, shrimp, and palm oil. The ingredients are mixed well and cooked to create a pudding."},{"id":1163,"name":"banku","country":"Ghana","continent":"Africa","qid":"Q806839","blurb":"Ghanaian meal made from maize and cassava dough","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/BALLS%20OF%20BANKU.jpg","url":"https://en.wikipedia.org/wiki/Banku_(dish)","infobox":true,"ingredients":["Corn dough","cassava dough","salt","water"],"prepSummary":"The main ingredients for preparing banku are corn flour, cassava, salt and water. Banku and akple are made with similar ingredients. The corn and cassava dough is mixed with water and then boiled. The mixture is stirred gradually until the slurry becomes dough-like again and is then kneaded until it is smooth. Water is added around the \"dough-in-pan-island\", enough to almost cover the surface. It then needs to be covered well and allowed to boil, ensuring even cooking and steaming of the dough in the covered pan. Next, the dough is kneaded with a spatula to incorporate the water into it until it is smooth.","course":"Hot","originClaims":["Ghana","Benin","Togo"]},{"id":1164,"name":"Eba","country":"Benin","region":"West Africa","continent":"Africa","qid":"Q5331480","blurb":"West African staple food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/African%20dish%2C%2CEgusi%20Soup%20and%20Eba.jpg","url":"https://en.wikipedia.org/wiki/Eba","infobox":true,"ingredients":["*Hot Water *Yellow or white garri"],"prepSummary":"Blended garri flour is mixed into hot water and stirred thoroughly and vigorously with a wooden spatula until it becomes a firm dough that can be rolled into a ball. It can be made with different types of garri. Depending on the type of garri flour used, Ẹ̀bà can vary in colour, from deep yellow to off white.","course":"Warm","originClaims":["Nigeria","Benin","Togo"]},{"id":1165,"name":"Èba","country":"Benin","continent":"Africa","qid":"Q109021226","blurb":"Beninese cuisine classic made with cassava flour","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Piron%20ou%20%C3%88ba%20rouge%20accompagn%C3%A9%20de%20viande%20et%20du%20piment%2002.jpg"},{"id":1166,"name":"Févi","country":"Benin","continent":"Africa","qid":"Q109037785","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gombo.jpg"},{"id":1167,"name":"Gari foto","country":"Benin","continent":"Africa","qid":"Q64743077","blurb":"locally made food from Ghana and Benin","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gari%20Fotor.jpg","originClaims":["Ghana","Benin"]},{"id":1168,"name":"monyo","country":"Benin","continent":"Africa","qid":"Q109045443","blurb":"Beninese sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Monyo%20ou%20Moyo.jpg"},{"id":1169,"name":"Ninnouwi","country":"Benin","continent":"Africa","qid":"Q108306128","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ninnouwi%20avec%20la%20p%C3%A2te%20du%20ma%C3%AFs.jpg"},{"id":1170,"name":"Piron dish","country":"Benin","continent":"Africa","qid":"Q126538251","blurb":"Food prepared with gari and other seasoning ingredients.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Un%20plat%20de%20piron.jpg","originClaims":["Ghana","Benin","Togo"]},{"id":1171,"name":"wagasi","country":"Benin","continent":"Africa","qid":"Q7959484","blurb":"type of cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Waagashi.jpg","url":"https://en.wikipedia.org/wiki/Wagasi","infobox":true,"prepSummary":"Wagasi can be prepared in various ways such as frying or boiling. It is usually served in the form of a substitute for fish or meat in stews. It also can be sold in a fried form when on a journey with pepper for dipping."},{"id":1172,"name":"Wassa-wassa","country":"Benin","continent":"Africa","qid":"Q25383277","blurb":"mainly Beninese dish based on yam cossettes","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fabrication%20du%20wassa%20wassa.JPG"},{"id":1173,"name":"Wèli","country":"Benin","continent":"Africa","qid":"Q109046610","blurb":"Beninese dish of fried potatoes"},{"id":1174,"name":"Wôkoli","country":"Benin","continent":"Africa","qid":"Q109046650","blurb":"Beninese culinary preparation made from wɔ̌","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Wokoli%20avec%20sauce%20d%27arachide%20au%20Benin.jpg"},{"id":1175,"name":"Palua ladu","country":"India","region":"Odisha","continent":"Elsewhere","qid":"Q25643982","blurb":"sweet item from Bhadrak, Odisha","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Palua%20Ladoo.jpg","province":"Bhadrak","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1176,"name":"Ema datshi","country":"Bhutan","continent":"Asia","qid":"Q2565922","blurb":"a cheese and chili-based dish from Bhutan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bhutanese%20hemadatsi.jpg","url":"https://en.wikipedia.org/wiki/Ema_datshi","infobox":true},{"id":1178,"name":"sour rye soup","country":"Poland","region":"Bohemia","continent":"Elsewhere","qid":"Q703313","blurb":"traditional West Slavic soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%C5%BBywno%C5%9B%C4%87%20-%20023.JPG","url":"https://en.wikipedia.org/wiki/Sour_cereal_soup","infobox":true,"ingredients":["Soured rye flour or oats","potatoes","hard-boiled eggs","in some variations: meat (sausage","bacon","pork ribs","etc.)"],"prepSummary":"The basis of kyselo is strong broth made from mushrooms and caraway in water. Central European mushroom species such as cep and similar ones are used. The mushrooms are usually used dried in the winter. Due to its ancient origins, kyselo has no fixed recipe, and the preparation is a little different in every family. The recipe is passed on by oral tradition. There are local variants of kyselo in the Giant Mountains: without eggs or with hard-boiled eggs, boiled but not roasted potatoes, with or without cream, etc.","course":"Soup, entree"},{"id":1179,"name":"Utopenec","country":"Czech Republic","region":"Bohemia","continent":"Europe","qid":"Q546072","blurb":"Czech food item","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Utopenci.jpg"},{"id":1180,"name":"Singûsîr","country":"Ottoman Empire","region":"Bohtan","continent":"Elsewhere","qid":"Q7055491","blurb":"dish of Kurdish cuisine"},{"id":1181,"name":"Chama","country":"Bolivia","continent":"South America","qid":"Q130101093","blurb":"Bolivian wheat bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pan%20chamillo.jpg"},{"id":1182,"name":"coca flour","country":"Bolivia","continent":"South America","qid":"Q5139107","blurb":"coca leaves powder","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Harinas%20de%20coca%20%28cropped%29.jpg","url":"https://en.wikipedia.org/wiki/Coca_flour","infobox":true,"originClaims":["Peru","Bolivia"]},{"id":1183,"name":"Cuñapé","country":"Bolivia","continent":"South America","qid":"Q3007979","blurb":"cheese bread from eastern Bolivia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cu%C3%B1ape.jpg"},{"id":1184,"name":"Fritanga","country":"Bolivia","continent":"South America","qid":"Q121366296","blurb":"Bolivian stew"},{"id":1185,"name":"Guagua de pan","country":"Bolivia","region":"Central Andes","continent":"South America","qid":"Q5613295","blurb":"bread of Andean origin","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Colada%20morada.jpg","url":"https://en.wikipedia.org/wiki/T'anta_wawa","infobox":true,"ingredients":["Wheat flour"],"originClaims":["Peru","Bolivia"]},{"id":1186,"name":"Macho Camacho","country":"Bolivia","continent":"South America","qid":"Q122644102","blurb":"Bolivian spicy dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Macho%20Camacho.jpg"},{"id":1187,"name":"Marraqueta","country":"Chile","continent":"South America","qid":"Q982758","blurb":"rolled type of bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Marraqueta%20pace%C3%B1a.jpg","url":"https://en.wikipedia.org/wiki/Marraqueta","infobox":true,"ingredients":["Wheat flour","salt","water","leavening agent"],"originClaims":["Bolivia","Chile"]},{"id":1188,"name":"Moraya","country":"Bolivia","continent":"South America","qid":"Q125942798","blurb":"South American freeze-dried potato product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tunta-01.jpg","originClaims":["Bolivia","Peru"]},{"id":1189,"name":"Pichón de Cliza","country":"Bolivia","continent":"South America","qid":"Q122759178","blurb":"dish in Bolivia"},{"id":1190,"name":"ranga","country":"Bolivia","continent":"South America","qid":"Q106115437","blurb":"Bolivian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ranga.jpg"},{"id":1191,"name":"salteña","country":"Bolivia","continent":"South America","qid":"Q980388","blurb":"Bolivian empanada","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Salte%C3%B1as%20de%20Bolivia.jpg","url":"https://en.wikipedia.org/wiki/Salte%C3%B1a","infobox":true,"ingredients":["Beef","pork or chicken"],"prepSummary":"The Bolivian empanada became widely established with the recipe book by Sofía Urquidi (Sucre, 1917), which contains no fewer than eight recipes for broth empanadas (three of them with ají), as they were called in Sucre until the 1970s, confirming the nature of the Bolivian empanada."},{"id":1192,"name":"Sarna","country":"Bolivia","continent":"South America","qid":"Q130101956","blurb":"Bolivian cheese bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pan%20sarnita%20boliviano.jpg"},{"id":1193,"name":"Basa","country":"Croatia","continent":"Europe","qid":"Q105926041","blurb":"type of cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Basa1.jpg","url":"https://en.wikipedia.org/wiki/Basa_(cheese)","infobox":true,"prepSummary":"The southern parts of Bosnian Krajina are dominated by mountainous regions with karst fields and highland plateaus, making the natural conditions favorable for livestock farming. However, despite this, there was no mass production of cheese as a market commodity, so the production of basa was based on primitive methods for the household's own needs. In Bosnian Krajina, production is prevalent around Bosanski Petrovac, and to a lesser extent, it is also present among some producers in Vojvodina.","originClaims":["Bosnia and Herzegovina","Croatia"]},{"id":1194,"name":"Bosnian pot","country":"Bosnia and Herzegovina","region":"Balkans","continent":"Europe","qid":"Q894347","blurb":"Bosnian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bosanskilonac.jpg","url":"https://en.wikipedia.org/wiki/Bosnian_pot","infobox":true,"ingredients":["Meat (beef","lamb)","vegetables (cabbage","potatoes","tomatoes","carrots)","parsley","garlic"]},{"id":1195,"name":"Cicvara","country":"Bosnia and Herzegovina","continent":"Europe","qid":"Q12761030","blurb":"traditional meal","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Priprema%20cicvare.JPG","originClaims":["Serbia","Bosnia and Herzegovina","Montenegro"]},{"id":1196,"name":"kvrguša","country":"Bosnia and Herzegovina","continent":"Europe","qid":"Q61129128","blurb":"Bosnian savory pie"},{"id":1197,"name":"somun","country":"Bosnia and Herzegovina","continent":"Europe","qid":"Q108181168","blurb":"type of bread from Bosnia and Herzegovina","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sarajevski%20somun.JPG"},{"id":1198,"name":"Visočka pečenica","country":"Bosnia and Herzegovina","continent":"Europe","qid":"Q104513412","blurb":"permanent charcuterie","url":"https://en.wikipedia.org/wiki/Viso%C4%8Dka_pe%C4%8Denica","infobox":true},{"id":1199,"name":"Vlašić cheese","country":"Bosnia and Herzegovina","continent":"Europe","qid":"Q6470962","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Vlasicki-Travnicki-cheese-from-Bosnia%202019-May-07.png","url":"https://en.wikipedia.org/wiki/Vla%C5%A1i%C4%87_cheese","infobox":true,"prepSummary":"Vlašić cheese is a white cheese that matures in brine. It is originally made from fresh sheep milk, but of recently also cow milk is used, or a mix of both varieties, and then left to ripen for two to three months. The cheese is brined and mostly low-fat. It is white in color, and can either have small irregular holes scattered in it, or be solid without holes. Depending on the amount of brine the cheese is kept in, its texture and taste can vary, but drained it turns mostly dry and quite salty in taste."},{"id":1200,"name":"bogobe jwa lerotse","country":"Botswana","continent":"Africa","qid":"Q25098851","blurb":"type of porridge eaten in Botswana","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/A%20man%20cutting%20lerotse%20into%20pieces%20to%20be%20ready%20for%20cooking%20%28Domboshaba%20Cultural%202017%29.jpg","url":"https://en.wikipedia.org/wiki/Bogobe_jwa_lerotse","infobox":true},{"id":1201,"name":"arroz à grega","country":"Brazil","continent":"South America","qid":"Q4796283","blurb":"Brazilian rice dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Arroz%20%C3%A0%20grega.jpg","url":"https://en.wikipedia.org/wiki/Arroz_%C3%A0_grega","infobox":true,"prepSummary":"Arroz à grega is made with a high-starch, short grain rice of the same type that is used to make risotto. The rice is sautéed in olive oil with grated carrot, mashed garlic, onion and chopped green chilis. Some recipes also add tomatoes. Boiling water is added and after allowing the rice to simmer, peas are added and some margarine or butter. The rice is allowed to rest before serving."},{"id":1202,"name":"babassu coconut oil","country":"Brazil","continent":"South America","qid":"Q119908354","blurb":"Type of essential oil"},{"id":1203,"name":"Baconzitos","country":"Brazil","continent":"South America","qid":"Q113158713","blurb":"wheat snack brand","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Baconzitos.jpg","url":"https://en.wikipedia.org/wiki/Baconzitos"},{"id":1204,"name":"Buriti oil","country":"Brazil","continent":"South America","qid":"Q119920352","blurb":"Type of essential oil"},{"id":1205,"name":"Camarão no Bafo","country":"Brazil","continent":"South America","qid":"Q123422106","blurb":"Brazilian dish from Amapá","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/MarciaDoCarmo%20Gastronomia%20Camarao%20no%20Bafo%20Macapa%20AP%20%2840929039312%29.jpg"},{"id":1206,"name":"Canjica popcorn","country":"Brazil","continent":"South America","qid":"Q116910905","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/PIPOCA%20DE%20CANJICA.png"},{"id":1207,"name":"cassava chips","country":"Brazil","continent":"South America","qid":"Q19727660","blurb":"thin wafer of deep fried cassava root","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tapioca%20Chips.jpg","url":"https://en.wikipedia.org/wiki/Tapioca_chips","infobox":true,"originClaims":["Brazil","Indonesia"]},{"id":1208,"name":"Choco Milk chocolate milk","country":"Brazil","continent":"South America","qid":"Q138707289","blurb":"Brazilian ready-to-drink chocolate milk beverage traditionally sold in a glass bottle"},{"id":1209,"name":"Chocolatto drink mix","country":"Brazil","continent":"South America","qid":"Q138707294","blurb":"Brazilian chocolate drink mix powder from the Três Corações brand"},{"id":1210,"name":"churrasco","country":"Brazil","continent":"South America","qid":"Q1089959","blurb":"Iberian barbecue","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Costela%20no%20Fogo.JPG","url":"https://en.wikipedia.org/wiki/Churrasco","infobox":true,"ingredients":["Meat (beef)","sausage","queijo coalho","garlic bread","pork","chicken","lamb"],"originClaims":["Brazil","Spain"]},{"id":1211,"name":"Efó","country":"Brazil","continent":"South America","qid":"Q10271001","blurb":"Dish of the Bahia cuisine"},{"id":1212,"name":"Einstein","country":"Brazil","continent":"South America","qid":"Q140650734","blurb":"2008 Brazilian television film"},{"id":1213,"name":"Fandangos","country":"Brazil","continent":"South America","qid":"Q106645447","blurb":"puffcorn snack brand","url":"https://en.wikipedia.org/wiki/Fandangos_(snack)","infobox":true},{"id":1214,"name":"farofa","country":"Brazil","continent":"South America","qid":"Q1397036","blurb":"cassava flour dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Farofa%20brazil.jpg","url":"https://en.wikipedia.org/wiki/Farofa","infobox":true},{"id":1215,"name":"Fogazza","country":"Brazil","continent":"South America","qid":"Q10283146","blurb":"kind of Italian-Brazilian pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/FOGAZZA.jpg"},{"id":1216,"name":"Green corn juice","country":"Brazil","continent":"South America","qid":"Q106547882","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Suco%20de%20milho%20verde.jpg"},{"id":1217,"name":"ham and egg bun","country":"Brazil","region":"Hong Kong","continent":"South America","qid":"Q5643900","blurb":"type of Hong Kong pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chinesepastry%20HamandEgg.jpg","url":"https://en.wikipedia.org/wiki/Ham_and_egg_bun","infobox":true,"ingredients":["Flour","eggs","ham"],"originClaims":["Hong Kong","Brazil"]},{"id":1218,"name":"Itambezinho chocolate milk","country":"Brazil","continent":"South America","qid":"Q138707292","blurb":"Brazilian ready-to-drink chocolate milk beverage from the Itambé brand"},{"id":1219,"name":"Mingau de tapioca","country":"Brazil","continent":"South America","qid":"Q120600488","blurb":"Brazilian dish"},{"id":1220,"name":"moqueca baiana","country":"Brazil","continent":"South America","qid":"Q111971806","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/MOQUECAB.jpg"},{"id":1221,"name":"Nescau chocolate powder","country":"Brazil","continent":"South America","qid":"Q138707285","blurb":"Brazilian chocolate powder product belonging to the Nescau brand"},{"id":1222,"name":"Nescau Prontinho chocolate milk","country":"Brazil","continent":"South America","qid":"Q138707288","blurb":"Brazilian ready-to-drink chocolate milk beverage from the Nescau brand"},{"id":1223,"name":"Olho-de-sogra","country":"Brazil","continent":"South America","qid":"Q7086753","blurb":"Brazilian candy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Olhos%20de%20sogras.jpg","url":"https://en.wikipedia.org/wiki/Olho_de_sogra","infobox":true,"ingredients":["Coconut","condensed milk","egg yolk","plum","sugar"],"course":"Cold"},{"id":1224,"name":"Paraense Caldeirada","country":"Brazil","continent":"South America","qid":"Q119909667","blurb":"Type of caldeirada typical of the North Region of Brazil"},{"id":1225,"name":"Patauá oil","country":"Brazil","continent":"South America","qid":"Q119906402","blurb":"Type of essential oil"},{"id":1226,"name":"Pirakids chocolate milk","country":"Brazil","continent":"South America","qid":"Q138707291","blurb":"Brazilian ready-to-drink chocolate milk beverage from the Piracanjuba brand"},{"id":1227,"name":"Quindim","country":"Brazil","continent":"South America","qid":"Q3107885","blurb":"Tipical Brazilian Dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Quindim.jpg","url":"https://en.wikipedia.org/wiki/Quindim","infobox":true,"ingredients":["Ground coconut","sugar","egg yolks"],"course":"Dessert"},{"id":1228,"name":"Romeu and Julieta","country":"Brazil","continent":"South America","qid":"Q84578333","blurb":"Brazilian dessert made of cheese and guava paste","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Romeo%20e%20julieta.jpg","url":"https://en.wikipedia.org/wiki/Romeu_e_Julieta","infobox":true,"ingredients":["goiabada (or marmalade)","cheese"],"course":"Dessert"},{"id":1229,"name":"Tacacá","country":"Brazil","region":"Northern Brazil","continent":"South America","qid":"Q564491","blurb":"typical Amazon soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tacaca.png","url":"https://en.wikipedia.org/wiki/Tacac%C3%A1","infobox":true,"ingredients":["Jambu (paracress)","tucupi (broth with wild manioc)","dried shrimps","yellow peppers"],"course":"Hot"},{"id":1230,"name":"Tirol chocolate milk","country":"Brazil","continent":"South America","qid":"Q138707290","blurb":"Brazilian ready-to-drink chocolate milk beverage from the Tirol brand"},{"id":1231,"name":"Toddy chocolate powder","country":"Brazil","continent":"South America","qid":"Q138707286","blurb":"Brazilian chocolate powder product belonging to the Toddy brand"},{"id":1232,"name":"Toddynho chocolate milk","country":"Brazil","continent":"South America","qid":"Q138707287","blurb":"Brazilian ready-to-drink chocolate milk beverage from the Toddy brand"},{"id":1233,"name":"tucupi","country":"Brazil","continent":"South America","qid":"Q491222","blurb":"sauce used in Brazilian cuisine, extracted from the Cassava root","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/TUCUPI%20-%20panoramio.jpg","url":"https://en.wikipedia.org/wiki/Tucupi","infobox":true,"prepSummary":"Tucupi is very common in the cuisine of Brazilians of the Amazon region. Pato no tucupi (\"duck in tucupi\") is a much appreciated dish: a duck which has been previously roasted, and then shredded, is brought to a boil in a sauce of tucupi and jambu (Acmella oleracea). Tacacá is another specialty of Amazonian cuisine from the state of Pará. Served in a bowl made from a gourd, boiling tucupi is poured over manioc flour. A generous portion of jambu and dried shrimp complete the dish."},{"id":1234,"name":"Virado","country":"Brazil","continent":"South America","qid":"Q10391691","blurb":"Brazilian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Virado%20a%20paulista.jpg","url":"https://en.wikipedia.org/wiki/Virado","infobox":true,"ingredients":["beans","pork","manioc flour","fried sausage","breaded","fried plantain","eggs","kale"]},{"id":1235,"name":"Xis","country":"Brazil","continent":"South America","qid":"Q113455543","blurb":"Brazilian grilled sandwich","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Xis%20sandu%C3%ADche.jpg","url":"https://en.wikipedia.org/wiki/Xis_(sandwich)","infobox":true,"course":"Hot"},{"id":1236,"name":"baked pork chop rice","country":"United Kingdom","region":"Hong Kong","continent":"Elsewhere","qid":"Q7220887","blurb":"rice dish of Hong Kong","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Baked%20Pork%20Chop%20Rice%20in%20Tomato%20Sauce%20with%20Cheese.jpg","url":"https://en.wikipedia.org/wiki/Baked_pork_chop_rice","infobox":true,"ingredients":["Rice","pork chops","tomato sauce","cheese"],"prepSummary":"The dish consists of four main components : The preparation involves marinating the pork chops in a mixture of seasonings including salt, sugar, chicken bouillon powder, pepper, Shaoxing wine, sesame oil, and light soy sauce. The marinated pork chops are then coated in a light batter and pan-fried. Meanwhile, egg fried rice is prepared and placed in a baking dish as the first layer. The fried pork chops are laid on top of the rice, followed by tomato sauce.","course":"Main course"},{"id":1237,"name":"char siu egg rice","country":"United Kingdom","region":"British Hong Kong","continent":"Elsewhere","qid":"Q7185336","blurb":"fictional rice dish from film ''God of Cookery'' made into reality","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Men%20Wah%20BBQ%20Pork%20with%20Egg%20and%20Rice%20from%20Hopson%20One%2C%20Beijing%20%2820210722173308%29.jpg","url":"https://en.wikipedia.org/wiki/Sorrowful_Rice","infobox":true,"ingredients":["Cooked rice","fried egg","char siu","a hint of onion"]},{"id":1238,"name":"clorot","country":"Indonesia","region":"Purworejo","continent":"Asia","qid":"Q17027492","blurb":"Indonesian traditional snack","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cerorot.jpg","url":"https://en.wikipedia.org/wiki/Clorot","infobox":true,"ingredients":["Rice flour","coconut milk","wrapped with young coconut leaf"],"prepSummary":"Gula jawa (palm sugar), pandan leaf, salt and water are boiled until done and mixed with coconut milk. This sweet liquid then being poured upon rice flour and sago or tapioca flour, and mixed evenly. The janur or young coconut leaf rolled to form a long cone, similar to a small trumpet, secured and arranged upright. The thick-liquid sweet dough then filled into this coconut leaf cones until three-quarter full. Then the top section is filled with the mixture of coconut milk, rice flour and salt."},{"id":1239,"name":"Cucur cake","country":"Indonesia","region":"Jakarta","continent":"Asia","qid":"Q17997299","blurb":"Indonesian traditional Betawi-Sundanese snack originated from western Java","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kocor%2001.jpg","url":"https://en.wikipedia.org/wiki/Kue_cucur","infobox":true,"ingredients":["Rice flour","sugar","coconut milk"],"course":"Dessert","originClaims":["Indonesia","Malaysia","Thailand","Brunei"]},{"id":1240,"name":"kelupis","country":"Brunei","continent":"Asia","qid":"Q14609179","blurb":"glutinous rice rolls","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kelupis.jpg","url":"https://en.wikipedia.org/wiki/Kelupis","infobox":true,"ingredients":["Glutinous rice flour","coconut milk","palm sugar"],"prepSummary":"Kelupis, which is made from glutinous rice mixed with coconut milk and a little salt, is usually eaten with side dishes such as meat or chicken rendang and curry. The process involves grating old coconut to obtain coconut milk.","originClaims":["Brunei","Malaysia"]},{"id":1241,"name":"tapak kuda","country":"Brunei","continent":"Asia","qid":"Q133806780","blurb":"cake from Brunei","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tapak%20kuda%20coklat.jpg"},{"id":1242,"name":"milanesa","country":"Costa Rica","region":"Latin America","continent":"Elsewhere","qid":"Q30326666","blurb":"a South American variation of an Italian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Milanesa%20con%20fritas.png","url":"https://en.wikipedia.org/wiki/Milanesa","infobox":true,"ingredients":["A steak of beef","chicken","pork","fish","eggplant or legumes","coated with eggs","parsley","breadcrumbs"]},{"id":1243,"name":"Biscuit cake","country":"Bulgaria","continent":"Europe","qid":"Q85747395","blurb":"no bake cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Choco%20Marie%20Cake.jpg","url":"https://en.wikipedia.org/wiki/Biscuit_cake","infobox":true},{"id":1244,"name":"Bulgarian rose oil","country":"Bulgaria","continent":"Europe","qid":"Q18416565","blurb":"essential oil","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Masovo%20otglejdane%20na%20rozi%20v%20zlatosel.jpg"},{"id":1245,"name":"mish-mash","country":"Bulgaria","continent":"Europe","qid":"Q12287205","blurb":"Bulgarian vegetable dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cuisinebg%20mishmash.jpg","url":"https://en.wikipedia.org/wiki/Mish-mash_(food)","infobox":true,"prepSummary":"Traditionally, mish-mash is made from chopped peppers and tomatoes, which are stewed in hot oil over medium heat. Peppers can be pre-roasted and peeled or cut raw. After that, eggs and feta cheese are added to the mixture to thicken. Parsley is added last, just before putting the mish-mash off heat. It is also possible to prepare the dish in the oven."},{"id":1246,"name":"Sharena sol","country":"Bulgaria","continent":"Europe","qid":"Q12299302","blurb":"vladis favorire spice","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Scharene%20sol%20IMG%200008.JPG","url":"https://en.wikipedia.org/wiki/Sharena_sol","infobox":true},{"id":1247,"name":"Snow White salad","country":"Bulgaria","continent":"Europe","qid":"Q7548366","blurb":"Bulgarian yogurt salad","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Snezhanka.jpg","url":"https://en.wikipedia.org/wiki/Snow_White_salad","infobox":true,"ingredients":["Yogurt","cucumbers"],"course":"Appetizer"},{"id":1248,"name":"torpedo dessert","country":"Bulgaria","continent":"Europe","qid":"Q12812242","blurb":"buttery, flaky viennoiserie bread roll","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rurki%20z%20kremem.jpg","url":"https://en.wikipedia.org/wiki/Cream_tubes","infobox":true,"ingredients":["Yeast-leavened dough","butter"],"originClaims":["Bulgaria","Poland","Romania","Russia"]},{"id":1249,"name":"Babenda","country":"Burkina Faso","continent":"Africa","qid":"Q122228524","blurb":"Burkinabe culinary specialty"},{"id":1250,"name":"Gonré","country":"Burkina Faso","continent":"Africa","qid":"Q83827888","blurb":"local Burkinabè food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Met%20local%20Burkina%20Faso%20gonr%C3%A9%20choc.jpg"},{"id":1251,"name":"Gonré","country":"Burkina Faso","continent":"Africa","qid":"Q133269890","blurb":"burkinabè food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Met%20local%20Burkina%20Faso%20gonr%C3%A9%20choc.jpg"},{"id":1252,"name":"Zoomkoom","country":"Burkina Faso","continent":"Africa","qid":"Q65558411","blurb":"fermented beverage from Burkina Faso with a spicy and sweet taste"},{"id":1253,"name":"Boko Boko Harees","country":"Burundi","continent":"Africa","qid":"Q135433271","blurb":"Boko Boko Harees is a traditional dish originating from the African country of Burundi"},{"id":1254,"name":"maekjeok","country":"South Korea","region":"Chungcheongnam-do","continent":"Elsewhere","qid":"Q135472092","blurb":"Korean meat dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gwanaksan%20Mountain%2010%20%2817337908936%29.jpg","url":"https://en.wikipedia.org/wiki/Maekjeok","infobox":true,"ingredients":["Pork"],"province":"Buyeo-gun","city":"Buyeo","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1255,"name":"Torrone di Caltanissetta PAT","country":"Italy","region":"Sicily","continent":"Elsewhere","qid":"Q113699860","blurb":"traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Torrone%20di%20Caltanissetta%20b%2005.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1256,"name":"Aluek trei ngeat","country":"Cambodia","continent":"Asia","qid":"Q133284186","blurb":"Cambodian salad","url":"https://en.wikipedia.org/wiki/Aluek_trei_ngeat","infobox":true,"ingredients":["watermelon","dried fish"],"prepSummary":"Cured and sun dried snakehead or cod pan fried or grilled on a charcoal stove is lightly pounded in a pestle or with the handle of a knife or spoon or roughly chopped. It is then combined with cubes of peeled and deseeded watermelon, finely chopped scallions, coarsely chopped coriander leaves, ripe mango and seasoned with lime juice."},{"id":1257,"name":"bok l'hong","country":"Cambodia","continent":"Asia","qid":"Q8249805","blurb":"Cambodian papaya salad","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Khmer-style%20green%20papaya%20salad.jpg"},{"id":1258,"name":"Happy pizza","country":"Cambodia","continent":"Asia","qid":"Q111938080","blurb":"pizza with cannabis-infused ingredients","url":"https://en.wikipedia.org/wiki/Happy_pizza","infobox":true},{"id":1259,"name":"Kampot fish sauce","country":"Cambodia","continent":"Asia","qid":"Q122782077","blurb":"Cambodian variety of fish sauce","url":"https://en.wikipedia.org/wiki/Kampot_fish_sauce","infobox":true},{"id":1260,"name":"Mondulkiri wild honey","country":"Cambodia","continent":"Asia","qid":"Q113159014","blurb":"Cambodian honey","url":"https://en.wikipedia.org/wiki/Mondulkiri_wild_honey","infobox":true},{"id":1261,"name":"num banhchok","country":"Cambodia","region":"Southeast Asia","continent":"Asia","qid":"Q19695011","blurb":"lightly-fermented Cambodian rice noodles and breakfast noodle dish","url":"https://en.wikipedia.org/wiki/Num_banhchok","infobox":true,"ingredients":["Rice","prahok"],"prepSummary":"Num banhchok is made by soaking rice for 2–4 hours and grinding it into a liquidy paste. The paste is pressed into round shapes and dried inside calico bags. Then it is pulverized and turned into a viscous paste, which is extruded into boiling water.","course":"Breakfast or sometimes lunch"},{"id":1262,"name":"Pleah sach ko","country":"Cambodia","continent":"Asia","qid":"Q17747240","blurb":"Cambodian salad","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pleah.jpg","url":"https://en.wikipedia.org/wiki/Pleah_sach_ko","infobox":true,"ingredients":["Cured beef","lime juice prahok","shallots","bean sprouts","mint","Asian basil","fish sauce","roasted peanuts"],"course":"Room temperature"},{"id":1263,"name":"prahok ktis","country":"Cambodia","continent":"Asia","qid":"Q123328796","blurb":"Cambodian dipping sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Prahok%20ktis.jpg","url":"https://en.wikipedia.org/wiki/Prahok_ktis","infobox":true,"ingredients":["prahok sach","minced pork","yellow kroeung","coconut cream","tamarind juice","palm sugar","pea eggplants","kaffir lime leaves."]},{"id":1264,"name":"samlor prahal","country":"Cambodia","region":"Southeast Asia","continent":"Asia","qid":"Q122898181","blurb":"Cambodian soup","url":"https://en.wikipedia.org/wiki/Samlor_prahal","infobox":true,"ingredients":["chicken or fish stock","lemongrass or green kroeung","freshwater fish (bream","pike or brown trout)","vegetables (taro","winter melon","pumpkin","luffa)"],"prepSummary":"The base of the soup is made with chicken or fish stock and lemongrass or green kroeung. It consists of cut vegetables (such as taro, winter melon, pumpkin, and luffa), mushrooms, and freshwater fish (such as bream, pike or brown trout), coconut blossom flavoured with palm sugar, fish sauce, and rice powder, and garnished with fresh herbs (such as climbing wattle, wild asparagus, coriander or hot mint). The soup is made with kroeung in the mountain and coastal regions, while in the regions near rivers a clear version of the soup with less lemongrass is more common.","course":"hot"},{"id":1265,"name":"Achu soup","country":"Cameroon","region":"North-West","continent":"Africa","qid":"Q85739611","blurb":"traditional food (soup) in Cameroon,","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Taro%20sauce%20jaune%20avec%20peau%20de%20boeuf.jpg","url":"https://en.wikipedia.org/wiki/Achu_(soup)","infobox":true,"ingredients":["Cocoyam"],"prepSummary":"Achu is made by boiling cocoyams until they are soft. The cocoyams are then pounded into a thick paste and shaped before serving. The yellow soup is prepared separately using palm oil, limestone water, spices, and meat stock mixed together for its special colour and taste. Meat such as beef, cow skin, tripe, fish, or chicken can also be added depending on local preference. The way Achu is prepared is different in many communities in Cameroon. Some people add more spices and vegetables, while others make it in a simpler traditional way.","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1267,"name":"Ekpang Nkwukwo","country":"Cameroon","continent":"Africa","qid":"Q107358554","blurb":"traditional delicacies of the Efiks and Ibibios culture of Nigeria","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ekpangnkukwo%2002.jpg","url":"https://en.wikipedia.org/wiki/Ekwang","infobox":true,"originClaims":["Nigeria","Cameroon"]},{"id":1268,"name":"Ikok","country":"Cameroon","continent":"Africa","qid":"Q28498842","blurb":"a meal from Cameroon","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ikok%20mix%C3%A9%20et%20son%20manioc%20vapeur.jpg"},{"id":1269,"name":"Koki","country":"Cameroon","continent":"Africa","qid":"Q3198369","blurb":"Cameroonian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Koki%20banane%20poyo.jpg","url":"https://en.wikipedia.org/wiki/Koki_(food)","infobox":true,"ingredients":["Black-eyed peas","palm oil","chilli pepper","banana leaves for cooking","water"],"course":"Main course"},{"id":1270,"name":"Ndolé","country":"Cameroon","continent":"Africa","qid":"Q1131837","blurb":"national dish of Cameroon","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ndol%C3%A9%20camerounais.JPG","url":"https://en.wikipedia.org/wiki/Ndol%C3%A9","infobox":true,"ingredients":["Peanuts","ndoleh","crayfish","onions","fish or ground beef"],"prepSummary":"Ndolé is sometimes compared to spinach because of its green color and leafy texture, despite having different cooking methods. The dish is considered labor-intensive and time-consuming to prepare, although its ingredients are generally affordable. The preparation of the dish involves boiling the ndoleh leaves two to three times in salted water with rock salt to reduce their natural bitterness. The leaves are then incorporated into a cooked sauce made from freshly ground peanut paste and crushed spices. Cooked meat cut into pieces, smoked fish (such as cod), or fresh or smoked shrimp may be added to the mixture.","course":"Hot"},{"id":1271,"name":"poulet DG","country":"Cameroon","continent":"Africa","qid":"Q3400305","blurb":"Cameroonian poultry dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Poulet%20DG.JPG"},{"id":1272,"name":"Sanga (Meal)","country":"Cameroon","continent":"Africa","qid":"Q107405732","blurb":"a traditional meal from Cameroon made with fresh corn and vegetable","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sanga%2C%20Plat%20camerounais.jpg"},{"id":1273,"name":"Taro with yellow sauce","country":"Cameroon","continent":"Africa","qid":"Q20679876","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Taro%20sauce%20jaune.jpg"},{"id":1274,"name":"Alfred le Fermier","country":"Canada","continent":"North America","qid":"Q48748447","blurb":"Canadian cheese"},{"id":1275,"name":"B.C. roll","country":"Canada","continent":"North America","qid":"Q4833788","blurb":"sushi containing barbecued salmon and cucumber","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/BC%20Roll.jpg","url":"https://en.wikipedia.org/wiki/B.C._roll","infobox":true},{"id":1276,"name":"Bleu d'Élizabeth","country":"Canada","continent":"North America","qid":"Q2906471","blurb":"blue cheese from Quebec","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bleu%20d%E2%80%99%C3%89lizabeth.jpg","url":"https://en.wikipedia.org/wiki/Bleu_d'%C3%89lizabeth","infobox":true},{"id":1277,"name":"cod au gratin","country":"Canada","continent":"North America","qid":"Q136393848","blurb":"Canadian dish","url":"https://en.wikipedia.org/wiki/Cod_au_gratin","infobox":true},{"id":1278,"name":"Crispy Crunch","country":"Canada","continent":"North America","qid":"Q5186070","blurb":"Canadian chocolate bar","url":"https://en.wikipedia.org/wiki/Crispy_Crunch","infobox":true},{"id":1279,"name":"dutchie","country":"Canada","continent":"North America","qid":"Q2877510","blurb":"Canadian doughnut","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tim%20Hortons%20dutchie.JPG","url":"https://en.wikipedia.org/wiki/Dutchie_(doughnut)","infobox":true,"ingredients":["Dough","raisins","sugar glaze"]},{"id":1280,"name":"Garlic fingers","country":"Canada","region":"Atlantic Canada","continent":"North America","qid":"Q5523464","blurb":"flatbread popular in Atlantic Canada","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Garlic%20Fingers.jpg","url":"https://en.wikipedia.org/wiki/Garlic_fingers","infobox":true,"ingredients":["Pizza dough","garlic butter","parsley","cheese","bacon"]},{"id":1281,"name":"Hatley Road","country":"Canada","continent":"North America","qid":"Q135976952","blurb":"cheese from Quebec","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chemin%20Hatley%2001.jpg"},{"id":1282,"name":"Hawaiian pizza","country":"Canada","continent":"North America","qid":"Q590076","blurb":"pizza variety, usually topped with pineapple pieces and ham","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hawaiian%20pizza%201.jpg","url":"https://en.wikipedia.org/wiki/Hawaiian_pizza","infobox":true,"ingredients":["Pineapple","tomato sauce","mozzarella","ham or bacon"]},{"id":1283,"name":"Japadog","country":"Canada","continent":"North America","qid":"Q106114625","blurb":"variety of hotdog topped with Japanese ingredients","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Japadog%20-%20Terimayo%20%282696843021%29%20%282%29.jpg"},{"id":1284,"name":"Jiggs dinner","country":"Canada","continent":"North America","qid":"Q6192335","blurb":"Canadian meal","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Jiggs%20dinner%20%28cropped%29.jpg","url":"https://en.wikipedia.org/wiki/Jiggs_dinner","infobox":true},{"id":1285,"name":"Montreal-style smoked meat","country":"Canada","region":"Quebec","continent":"North America","qid":"Q5056486","blurb":"style of smoked meat corned beef created by Jewish immigrants in Montreal, Quebec","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Schwartz%20smoked%20meat%20montreal.JPG","url":"https://en.wikipedia.org/wiki/Montreal-style_smoked_meat","infobox":true,"ingredients":["Smoked meat","mustard","rye bread"],"prepSummary":"Although the preparation method is similar to that of New York pastrami, Montreal smoked meat is cured in seasoning with more cracked peppercorns and similar savoury flavourings, such as coriander, garlic, and mustard seed. The recipe for Montreal steak seasoning is based on the seasoning mixture for Montreal smoked meat. Montreal smoked meat is made with variable-fat brisket, whereas pastrami is more commonly made with the fat-marbled navel or plate cut. This is because \"navel is much harder to find in Canada because of its British beef cut tradition\".","course":"Main course","province":"Montréal","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1286,"name":"OpenCola","country":"Canada","continent":"North America","qid":"Q257260","blurb":"brand of open cola where instructions for making are freely available","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Opencola.jpg","url":"https://en.wikipedia.org/wiki/OpenCola_(drink)","infobox":true},{"id":1287,"name":"pawpaw","country":"Canada","continent":"North America","qid":"Q104126397","blurb":"fruit from Asimina triloba","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Growth%20of%20Pawpaw%20on%20Arborloo%20pit%20%285567538152%29.jpg","originClaims":["United States","Canada"]},{"id":1288,"name":"Pikauba (cheese)","country":"Canada","continent":"North America","qid":"Q3388348","blurb":"Canadian cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pikauba%20%28fromage%29%2003.jpg","url":"https://en.wikipedia.org/wiki/Pikauba_(cheese)","infobox":true,"prepSummary":"Pikauba is made at Lehman cheese dairy located in Hébertville in Saguenay-Lac-Saint-Jean (Quebec). The quality of the fodder plants, the freshness of the cool climate as well as the terroir of the region offer favorable conditions for cheese making."},{"id":1289,"name":"Quiaude","country":"Canada","continent":"North America","qid":"Q117475843","blurb":"Québécois fish soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Quiaude%20-%2001.jpg","url":"https://en.wikipedia.org/wiki/Quiaude","infobox":true,"ingredients":["White fish parts (usually cod)","lard","potatoes","flour"],"course":"Entrée, Main course"},{"id":1290,"name":"Saskatoon berry pie","country":"Canada","continent":"North America","qid":"Q60750699","blurb":"pie with a saskatoon berry filling","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Saskatoonberry%20pie.jpg","url":"https://en.wikipedia.org/wiki/Saskatoon_berry_pie","infobox":true,"ingredients":["Saskatoon berries","flour","lemon juice","sugar"],"course":"Dessert"},{"id":1291,"name":"sushi pizza","country":"Canada","region":"Ontario","continent":"North America","qid":"Q7648934","blurb":"variant of Japanese sushi served in Canada","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sushi%20pizza%20%281%29.jpg","url":"https://en.wikipedia.org/wiki/Sushi_pizza","infobox":true,"ingredients":["Fried rice patty","salmon","avocado"],"course":"Main course","city":"Toronto","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1292,"name":"ropa vieja","country":"Spain","region":"Canary Islands","continent":"Elsewhere","qid":"Q5371706","blurb":"dish of mestizo-Hispanic origin whose main ingredient is beef","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ropa%20vieja%20plato%20cubano%20por%20excelencia%202.jpg","url":"https://en.wikipedia.org/wiki/Ropa_vieja","infobox":true,"originClaims":["Venezuela","Costa Rica","Colombia"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1293,"name":"bolinhos de mandioca com mel","country":"Cape Verde","continent":"Elsewhere","qid":"Q4939470","blurb":"traditional Cape Verdean dish","url":"https://en.wikipedia.org/wiki/Bolinhos_de_mandioca_com_mel","infobox":true,"ingredients":["Eggs","molasses","water","aguardente liquor","oil"]},{"id":1294,"name":"Cachupa","country":"Cape Verde","continent":"Elsewhere","qid":"Q2060858","blurb":"traditional dish from Cape Verde, considered the national dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cachupa%202.jpg","url":"https://en.wikipedia.org/wiki/Cachupa","infobox":true,"ingredients":["Fish or meat (sausage","beef","goat","or chicken)","hominy","beans"]},{"id":1295,"name":"Barbacue","country":"Caribbean","continent":"Elsewhere","qid":"Q127477120","blurb":"Nigerian delicious cusine which includes meat and fish","originClaims":["Caribbean","Americas"]},{"id":1296,"name":"Maboké","country":"Central African Republic","continent":"Elsewhere","qid":"Q16888187","blurb":"dish in Central African Republic","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mabok%C3%A9%203.jpg","url":"https://en.wikipedia.org/wiki/Mabok%C3%A9","infobox":true},{"id":1297,"name":"shashlik","country":"Central Asia","region":"Caucasus","continent":"Elsewhere","qid":"Q15181","blurb":"form of shish kebab","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Grilled%20shashlik.jpg","url":"https://en.wikipedia.org/wiki/Shashlik","infobox":true,"ingredients":["Meat","marinade","onions"],"prepSummary":"Shashlik was originally made of lamb, but nowadays it is also made of pork, beef, chicken or venison, depending on local preferences and religious observances. The skewers are either threaded with meat only or with alternating pieces of meat, fat, and vegetables such as bell peppers, onions, mushrooms and tomatoes. In Iranian cuisine, meat for shashlik (as opposed to other forms of shish kebab) is usually in large chunks, while elsewhere it is typically prepared as medium-sized meat cubes, making it similar to a brochette.","course":"Main course"},{"id":1298,"name":"Zhent","country":"Central Asia","continent":"Elsewhere","qid":"Q12544534","blurb":"national dish of Kazakhs and Bashkirs","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Zhent%202.jpg"},{"id":1299,"name":"gefilte fish","country":"Central Europe","region":"Central","continent":"Elsewhere","qid":"Q1146771","blurb":"dish made from a poached mixture of ground deboned fish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gefilte%20Fish.jpg","url":"https://en.wikipedia.org/wiki/Gefilte_fish","infobox":true,"ingredients":["Ground fish","matzo meal (sometimes)","eggs (sometimes)"],"prepSummary":"Gefilte fish was traditionally cooked inside the intact skin of a fish, forming a loaf which is then sliced into portions before serving. More commonly, it is now most often cooked and served as oval patties, like quenelles. In the United Kingdom, gefilte fish is commonly fried. Gefilte fish is typically garnished with a slice of carrot on top, and a horseradish mixture called chrain on the side. To make the modernized \"gefilte fish\" fish balls, fish fillets are ground and mixed with eggs (some recipes exclude eggs), breadcrumbs or matza crumbs, spices, salt, onions, carrots, and sometimes potatoes, to produce a paste or dough which is then formed into balls and simmered in fish stock.","course":"Hors d'oeuvre"},{"id":1300,"name":"Kugel","country":"Central Europe","continent":"Elsewhere","qid":"Q1639621","blurb":"A traditional Ashkenazi Jewish casserole","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kugel.jpg","url":"https://en.wikipedia.org/wiki/Kugel","infobox":true,"ingredients":["Lokshen noodles or potatoes","less commonly matzo","challah","rice","apple","cornmeal","dough"]},{"id":1301,"name":"khao khluk kapi","country":"Thailand","region":"Southeast Asia","continent":"Elsewhere","qid":"Q30681252","blurb":"Thai cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Khao.kluke.kapi-01.jpg","url":"https://en.wikipedia.org/wiki/Khao_khluk_kapi","infobox":true,"course":"Main course"},{"id":1302,"name":"Esh","country":"Chad","continent":"Africa","qid":"Q135650124","blurb":"Chadian dish","url":"https://en.wikipedia.org/wiki/Esh_(dish)","infobox":true},{"id":1303,"name":"La bouillie","country":"Chad","continent":"Africa","qid":"Q137883935","blurb":"A Chadian breakfast porridge","url":"https://en.wikipedia.org/wiki/La_bouillie_(Chadian_food)","infobox":true,"course":"Breakfast"},{"id":1304,"name":"Tagalia","country":"Chad","region":"Sudan","continent":"Africa","qid":"Q113298162","blurb":"A sauce served in Chad and Sudan.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sauce%20tagali%C3%A9.jpg","url":"https://en.wikipedia.org/wiki/Tagalia","infobox":true,"ingredients":["Onion","tomato paste","minced beef","oil","spices"],"originClaims":["Chad","Sudan"]},{"id":1305,"name":"niau-chhu noodles","country":"Taiwan","region":"Changhua City","continent":"Elsewhere","qid":"Q10533638","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/CatRatNoodles.JPG"},{"id":1306,"name":"Lak-a Noodles","country":"Taiwan","region":"Changhua County","continent":"Elsewhere","qid":"Q139882113","blurb":"Taiwanese noodle dish"},{"id":1307,"name":"Bho Bhi Guê","country":"People's Republic of China","region":"Chaoshan","continent":"Elsewhere","qid":"Q140411644","blurb":"snack of Chaoshan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Deep%20Fried%20Garlic%20Chive%20Kuih%20-%20Shantou%20-%2020170302.jpg"},{"id":1308,"name":"Arrollado de huaso","country":"Chile","continent":"South America","qid":"Q5705446","blurb":"Chilean dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Arrollado%20de%20Huaso.png"},{"id":1309,"name":"Bocado de dama","country":"Chile","continent":"South America","qid":"Q140925974","blurb":"Chilean bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bocado%20de%20dama.jpg"},{"id":1310,"name":"café helado","country":"Chile","continent":"South America","qid":"Q140600204","blurb":"Chilean frozen dessert"},{"id":1311,"name":"Catuto","country":"Chile","continent":"South America","qid":"Q5758782","blurb":"traditional food of Mapuche cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Catutos%20con%20miel.jpg"},{"id":1312,"name":"chaparrita","country":"Chile","continent":"South America","qid":"Q5764649","blurb":"sausage covered in melted cheese wrapped in baked dough","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chaparrita.jpg"},{"id":1313,"name":"Churrasca","country":"Chile","continent":"South America","qid":"Q135440788","blurb":"type of bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Churrascas.jpg"},{"id":1314,"name":"churrasco","country":"Chile","continent":"South America","qid":"Q124355531","blurb":"Chilean sandwich","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Churrasco%2001.jpg"},{"id":1315,"name":"Churrasco marino","country":"Chile","continent":"South America","qid":"Q140475304","blurb":"Chilean fish sandwich","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/20250420%20Sandwich%20de%20pescado%20frito.jpg"},{"id":1316,"name":"cola de mono ice cream","country":"Chile","continent":"South America","qid":"Q124516027","blurb":"ice cream made with cola de mono"},{"id":1317,"name":"completada","country":"Chile","continent":"South America","qid":"Q69650224","blurb":"social event involving a Chilean variant of hot dogs"},{"id":1318,"name":"completo","country":"Chile","continent":"South America","qid":"Q11680825","blurb":"hot dog variation in Chile","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Completo%20italiano.jpg","url":"https://en.wikipedia.org/wiki/Completo","infobox":true,"ingredients":["Bread","hot dog","tomato","avocado","mayonnaise","sauerkraut"]},{"id":1319,"name":"empanada de pino","country":"Chile","continent":"South America","qid":"Q124356124","blurb":"Chilean dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Empanada%20de%20pino.jpg"},{"id":1320,"name":"Ensalada de digüeñes","country":"Chile","continent":"South America","qid":"Q124351468","blurb":"Chilean salad","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ensalada%20de%20dig%C3%BCe%C3%B1es.JPG"},{"id":1321,"name":"estofado de San Juan","country":"Chile","continent":"South America","qid":"Q124351417","blurb":"Chilean stew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Estofado%20de%20San%20Juan.jpg"},{"id":1322,"name":"Guatitas a la jardinera","country":"Chile","continent":"South America","qid":"Q124356272","blurb":"Chilean dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Guatitas%20a%20la%20Jardinera%2001.JPG"},{"id":1323,"name":"Hallulla","country":"Chile","continent":"South America","qid":"Q5643212","blurb":"rounded type of bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Panes%20chilenos.JPG","url":"https://en.wikipedia.org/wiki/Hallulla","infobox":true,"ingredients":["Wheat flour","yeast","vegetable shortening or butter"]},{"id":1324,"name":"Kuchen de quesillo","country":"Chile","continent":"South America","qid":"Q124370673","blurb":"typical tart from southern Chile"},{"id":1325,"name":"Mariscal","country":"Chile","continent":"South America","qid":"Q58611926","blurb":"Chilean dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mariscal%20fr%C3%ADo%20-%20Flickr%20-%20Marieloreto.jpg"},{"id":1326,"name":"pantruca","country":"Chile","continent":"South America","qid":"Q5636956","blurb":"Chilean soup with home-made noodles (pantrucas)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pantrucas.jpg","url":"https://en.wikipedia.org/wiki/Pantruca","infobox":true,"ingredients":["Flour","water","oil"]},{"id":1327,"name":"Porotos granados","country":"Chile","region":"Central","continent":"South America","qid":"Q6082957","blurb":"traditional Chilean stew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Porotos%20granados%20and%20Chilean%20salad.jpg","url":"https://en.wikipedia.org/wiki/Porotos_granados","infobox":true,"ingredients":["Cranberry bean","sweet corn","squash","pumpkin."],"prepSummary":"The most common preparation of porotos granados is the vegetarian version, made by stewing the ingredients in vegetable broth. The original recipe involves fresh picked ripe beans, called pochas in Spain.","course":"Main"},{"id":1328,"name":"Rosca chonchina","country":"Chile","continent":"South America","qid":"Q5653655","blurb":"Chilean sweet","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Roscas%20chonchinas.JPG"},{"id":1329,"name":"Sopaipillas pasadas","country":"Chile","continent":"South America","qid":"Q124356908","blurb":"Chilean sweet","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sopaipillas%20pasadas%2C%20receta%20chilena.jpg"},{"id":1330,"name":"tortilla de rescoldo","country":"Chile","continent":"South America","qid":"Q7827300","blurb":"type of flatbread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tortillas%20de%20rescoldo.jpg","url":"https://en.wikipedia.org/wiki/Tortilla_de_rescoldo","infobox":true,"ingredients":["Wheat flour"],"prepSummary":"Ingredients are mixed to create a soft dough which is formed into disks varying from to in diameter. Tortillas de rescoldo are served with butter or regional condiments."},{"id":1331,"name":"Turrón de vino","country":"Chile","continent":"South America","qid":"Q122389490","blurb":"dessert of Chilean gastronomy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Turr%C3%A9n%20de%20vino.jpg"},{"id":1332,"name":"ulmo honey","country":"Chile","continent":"South America","qid":"Q139714031","blurb":"monofloral honey produced from nectar of the Eucryphia cordifolia tree, native to Chile"},{"id":1333,"name":"Vino pipeño","country":"Chile","continent":"South America","qid":"Q7932711","blurb":"traditional Chilean wine","url":"https://en.wikipedia.org/wiki/Vino_pipe%C3%B1o","infobox":true},{"id":1334,"name":"âng-ku-kóe","country":"China","continent":"Asia","qid":"Q4921072","blurb":"Chinese pastry usually eaten during significant occasions","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kue%20ku%20Jakarta.JPG","url":"https://en.wikipedia.org/wiki/Ang_ku_kueh","infobox":true,"ingredients":["Glutinous rice flour","mung bean","peanut"],"prepSummary":"The skin of the red tortoise cake is made from glutinous rice flour dough, mashed sweet potato, water, food coloring, sugar, oil and wheat starch. Traditionally, fillings for red tortoise cakes are made with the following ingredients: mung bean paste or ground peanuts, sugar and oil. The fillings are then placed within the dough and the tortoise shell design imprinted on the skin's surface using molds before the red tortoise cakes are steamed over a piece of banana leaf. The banana leaves enable the steam to penetrate the red tortoise cake that is resting on top and exudes a sweet fragrance when steamed.","course":"Snack"},{"id":1335,"name":"Bamboo Shoot Hot Pot","country":"China","continent":"Asia","qid":"Q131628439","blurb":"variation of Sichuan hot pot"},{"id":1336,"name":"baozi","country":"China","continent":"Asia","qid":"Q1137679","blurb":"filled bun","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nangua%20Baozi%20%28chinese%20dumplings%29.jpg","url":"https://en.wikipedia.org/wiki/Baozi","infobox":true,"course":"Breakfast, snack"},{"id":1338,"name":"century egg","country":"China","continent":"Asia","qid":"Q622547","blurb":"Chinese egg-based culinary dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Arranged%20century%20egg%20on%20a%20plate.jpg","url":"https://en.wikipedia.org/wiki/Century_egg","infobox":true,"ingredients":["Egg preserved in clay","ash","salt","quicklime","rice hulls"]},{"id":1339,"name":"chili shrimp","country":"China","region":"Sichuan","continent":"Asia","qid":"Q5331853","blurb":"stir-fried shrimp in chili sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ebi%20chili.jpg","url":"https://en.wikipedia.org/wiki/Chili_shrimp","infobox":true,"ingredients":["stir-fried shrimp in chili sauce"]},{"id":1340,"name":"Douzhi","country":"China","continent":"Asia","qid":"Q1074698","blurb":"fermented beverage made from mung beans","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Douzhir%20at%20Laociqikou%20%2820200803141516%29.jpg","url":"https://en.wikipedia.org/wiki/Douzhi","infobox":true},{"id":1341,"name":"Hototay","country":"China","continent":"Asia","qid":"Q12964781","blurb":"Chinese food"},{"id":1342,"name":"Huangjiu","country":"China","continent":"Asia","qid":"Q2724403","blurb":"Alcoholic beverage","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Shaoxing%20wine%20in%20a%20glass%20by%20udono%20in%20Tokyo.jpg","url":"https://en.wikipedia.org/wiki/Huangjiu","infobox":true},{"id":1343,"name":"jiao ma ji","country":"China","continent":"Asia","qid":"Q134528137","blurb":"Chinese dish of chicken with spices"},{"id":1344,"name":"Red peach cake","country":"China","continent":"Asia","qid":"Q48935221","blurb":"Chinese pastry usually eaten during significant occasions","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Red%20peach%20cake.jpg","url":"https://en.wikipedia.org/wiki/Red_peach_cake","infobox":true,"ingredients":["Glutinous rice flour","mushrooms","shallots","peanuts"],"course":"Snack"},{"id":1345,"name":"rousong","country":"China","region":"East Asia","continent":"Asia","qid":"Q2899201","blurb":"dried meat product from China","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Abon%20sapi.JPG","url":"https://en.wikipedia.org/wiki/Meat_floss","infobox":true,"ingredients":["lean meat"],"prepSummary":"Meat floss is made by stewing lean meat finely cut along the grain in a broth until the meat is very tender and individual muscle fibers can be teased apart. This happens when the water-insoluble collagen that holds the muscle fibers of the meat together has been converted into water-soluble gelatin. The meat is then separated from the broth and shredded into fibrous strips. It is then added back into the broth which is enriched with soy sauce, sugar, fennel, ginger, rice wine or other ingredients. Taiwanese pork floss is made by cutting pork along the muscle fibers then boiling it for around 80 minutes to reduce moisture and soften collagen.","originClaims":["People's Republic of China","Japan"]},{"id":1346,"name":"tofu","country":"United States","region":"China","continent":"Asia","qid":"Q177378","blurb":"soy-based food used as a protein source","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Japanese%20SilkyTofu%20%28Kinugoshi%20Tofu%29.JPG","url":"https://en.wikipedia.org/wiki/Tofu","infobox":true,"ingredients":["Soy milk"],"prepSummary":"Regardless of the product or scale of the production, the production of tofu essentially consists of: It is similar to the production of dairy cheese by coagulating the milk of dairy animals to form curds and pressing and aging the curds to form cheese. Typical tofu-making procedures are cleaning, soaking, grinding beans in water, filtering, boiling, coagulation, and pressing. There are also types, such as Japanese raw silken tofu, in which the curds are not pressed. Coagulation of the protein and oil (emulsion) suspended in boiled soy milk is the most important step in the production of tofu. Salts or acids are commonly used as coagulants.","originClaims":["China","United States","Taiwan","Japan","Myanmar","Indonesia","Philippines","Australia","New Zealand"]},{"id":1347,"name":"you lin ji","country":"China","continent":"Asia","qid":"Q11554370","blurb":"fried chicken dish in Japanese-Chinese and Korean-Chinese cuisines","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/You-lin-ji%20Japan.jpg"},{"id":1348,"name":"Tianfu Kele","country":"People's Republic of China","region":"Chongqing","continent":"Elsewhere","qid":"Q65046243","blurb":"Chinese cola brand"},{"id":1349,"name":"Arroz de lisa","country":"Colombia","continent":"South America","qid":"Q5706337","blurb":"traditional Colombian seafood dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Arroz%20de%20liza.jpg","url":"https://en.wikipedia.org/wiki/Arroz_de_lisa","infobox":true},{"id":1350,"name":"bocadillo","country":"Colombia","region":"Latin America","continent":"South America","qid":"Q529941","blurb":"hispanic American confection made with guava pulp and panela","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bocadillo.jpg","url":"https://en.wikipedia.org/wiki/Bocadillo_(dessert)","infobox":true,"ingredients":["Guava pulp","panela"],"prepSummary":"Bocadillo is prepared much like other conserves, jams, and jellies. The guavas are first washed and peeled before being mashed into a pulp, which is strained to remove seeds. The pulp is then boiled in water along with panela or refined sugar at a low temperature for several hours until the mixture has a thick consistency. The liquid is left to cool off to make it be molded into blocks. It gets its characteristic firm texture once it is fully cooled.","course":"Snack"},{"id":1351,"name":"mute","country":"Colombia","region":"Boyacá","continent":"South America","qid":"Q5796448","blurb":"Colombian soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Plato%20de%20Mute.jpg","url":"https://en.wikipedia.org/wiki/Mute_(soup)","infobox":true,"ingredients":["Boyacá: beef","potatoesSantander: pork parts","corn","vegetables"],"course":"Soup","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1352,"name":"pastel de pollo","country":"Colombia","continent":"South America","qid":"Q139905696","blurb":"Colombian chicken pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pastel%20de%20pollo%20listo%20para%20consumir%20-%20primer%20plano.jpg"},{"id":1353,"name":"Palapa","country":"Philippines","region":"Lanao del Sur","continent":"Elsewhere","qid":"Q65080131","blurb":"sweet and spicy Filipino condiment","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Palapa%20%28Philippines%29.jpg","url":"https://en.wikipedia.org/wiki/Palapa_(condiment)","infobox":true,"course":"Condiment, ingredient"},{"id":1354,"name":"Piaparan","country":"Philippines","region":"Lanao del Sur","continent":"Elsewhere","qid":"Q65080144","blurb":"Maranao dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Piaparan%20a%20Manok.jpg","url":"https://en.wikipedia.org/wiki/Piaparan","infobox":true,"ingredients":["turmeric","onions","garlic","shredded coconut","palapa","coconut milk"],"course":"Main dish"},{"id":1355,"name":"Brocciu","country":"France","region":"Corsica","continent":"Elsewhere","qid":"Q761524","blurb":"Corsican cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fromages%20Corse.jpg","url":"https://en.wikipedia.org/wiki/Brocciu","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0136","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1356,"name":"Casado","country":"Costa Rica","continent":"North America","qid":"Q5047987","blurb":"traditional Costa Rican meal","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Casado%20Tico.jpg","url":"https://en.wikipedia.org/wiki/Casado","infobox":true},{"id":1357,"name":"Kefessia","country":"Russia","region":"Crimea","continent":"Elsewhere","qid":"Q107406294","blurb":"grape variety","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kefesia.jpg"},{"id":1358,"name":"Cypriot kolokasi","country":"Cyprus","continent":"Europe","qid":"Q136840945","blurb":"Edible root crop traditionally cultivated in Cyprus and used in regional Cypriot cuisine"},{"id":1359,"name":"Souvlaki","country":"Greece","continent":"Europe","qid":"Q240923","blurb":"Greek fast food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Souvlaki%20457.jpg","url":"https://en.wikipedia.org/wiki/Souvlaki","infobox":true,"ingredients":["Various meats","herbs","spices","marinades"],"originClaims":["Greece","Cyprus"]},{"id":1360,"name":"balkánský sýr","country":"Czech Republic","continent":"Europe","qid":"Q17067155","blurb":"type of white brined cheese produced in Czech Republic and Slovakia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Balk%C3%A1nsk%C3%BD%20s%C3%BDr%20pou%C5%BE%C3%ADvan%C3%BD%20ve%20studen%C3%A9%20kuchyni%2003.jpg","url":"https://en.wikipedia.org/wiki/Balk%C3%A1nsk%C3%BD_s%C3%BDr","infobox":true,"originClaims":["Czech Republic","Slovakia"]},{"id":1362,"name":"Czech-style hot dog","country":"Czech Republic","continent":"Europe","qid":"Q13231338","blurb":"fast food dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/P%C3%A1rek%20v%20rohl%C3%ADku.jpg","url":"https://en.wikipedia.org/wiki/P%C3%A1rek_v_rohl%C3%ADku"},{"id":1363,"name":"kuba","country":"Czech Republic","continent":"Europe","qid":"Q12031817","blurb":"traditional Czech Christmas meal","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Staro%C4%8Desk%C3%BD%20%22kuba%22.JPG"},{"id":1364,"name":"Pribináček","country":"Czech Republic","continent":"Europe","qid":"Q12046989","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pribin%C3%A1%C4%8Dek%20I.jpg"},{"id":1365,"name":"Royal Dog Cider","country":"Czech Republic","continent":"Europe","qid":"Q108464646","blurb":"brand of cider"},{"id":1366,"name":"schnitzel Pavlišov","country":"Czech Republic","continent":"Europe","qid":"Q130323394","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%C5%98%C3%ADzek%20%E2%80%9EPavli%C5%A1ov%E2%80%9C.jpg"},{"id":1367,"name":"Topfenknödel","country":"Czech Republic","continent":"Europe","qid":"Q108794909","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Topfenkn%C3%B6del.JPG"},{"id":1368,"name":"Vepřo knedlo zelo","country":"Czech Republic","continent":"Europe","qid":"Q107308168","blurb":"Czech national dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Knedlo%20zelo%20vep%C5%99o%20%283%29.jpg","url":"https://en.wikipedia.org/wiki/Vep%C5%99o_knedlo_zelo","infobox":true,"course":"Main"},{"id":1369,"name":"Metro","country":"Czechoslovakia","continent":"Elsewhere","qid":"Q20428117","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dezert%20Metro.jpg"},{"id":1370,"name":"Tatranky","country":"Czechoslovakia","continent":"Elsewhere","qid":"Q9355864","blurb":"wafer","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tatranky.jpg","url":"https://en.wikipedia.org/wiki/Tatranky","infobox":true},{"id":1371,"name":"Babute","country":"Democratic Republic of the Congo","continent":"Africa","qid":"Q4838117","blurb":"Congolese dish","url":"https://en.wikipedia.org/wiki/Babute","infobox":true},{"id":1372,"name":"Makayabu","country":"Democratic Republic of the Congo","continent":"Africa","qid":"Q135509388","blurb":"Makayabu is a traditional Congolese and Angolans food prepared with salted fish, vegetables, and traditional spices.","originClaims":["Democratic Republic of the Congo","Angola"]},{"id":1373,"name":"Mashanza","country":"Democratic Republic of the Congo","continent":"Africa","qid":"Q106804810","blurb":"cheese of DR Congo"},{"id":1374,"name":"Mbwengi (Black Eyed Peas)","country":"Democratic Republic of the Congo","continent":"Africa","qid":"Q135509960","blurb":"Congolese Food"},{"id":1375,"name":"ärter med fläsk","country":"United States","region":"Denmark","continent":"Europe","qid":"Q132156532","blurb":"Swedish pea soup dish with pork","originClaims":["Sweden","Finland","Denmark","Norway"]},{"id":1376,"name":"Buttermilk koldskål","country":"Denmark","region":"Denmark","continent":"Europe","qid":"Q566533","blurb":"Danish dairy beverage/dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Koldsk%C3%A5l%20og%20kammerjunker.jpg","url":"https://en.wikipedia.org/wiki/Buttermilk_koldsk%C3%A5l","infobox":true,"ingredients":["Buttermilk","eggs","sugar","yoghurt or other similar dairy products","vanilla","lemon"]},{"id":1377,"name":"choklate ball","country":"Sweden","region":"Denmark","continent":"Europe","qid":"Q595744","blurb":"sweet pastry with cocoa","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chokladbollar.jpg","url":"https://en.wikipedia.org/wiki/Oatmeal_ball","infobox":true,"ingredients":["Oatmeal","sugar","coffee","cocoa","butter"],"originClaims":["Sweden","Denmark"]},{"id":1378,"name":"Dracula Piller","country":"United States","region":"Denmark","continent":"Europe","qid":"Q5304700","blurb":"Danish salty liquorice","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dracula%20Piller%20Mix.jpg","url":"https://en.wikipedia.org/wiki/Dracula_Piller","infobox":true,"originClaims":["Denmark","Sweden"]},{"id":1379,"name":"Jødekager","country":"Denmark","region":"Denmark","continent":"Europe","qid":"Q85772622","blurb":"cookie of Danish Jewish origin","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/J%C3%B8dekage.jpg","url":"https://en.wikipedia.org/wiki/J%C3%B8dekager","infobox":true,"ingredients":["Almonds","Butter","Cinnamon","Egg","Flour","Sugar"]},{"id":1380,"name":"Kartoffelkager","country":"Denmark","region":"Denmark","continent":"Europe","qid":"Q30033148","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kartoffelkager%20%288284675137%29.jpg"},{"id":1381,"name":"Modjo","country":"Denmark","region":"Denmark","continent":"Europe","qid":"Q61594706","blurb":"Danish cider energy drink manufactured by Cult"},{"id":1382,"name":"Mokaï","country":"Denmark","region":"Denmark","continent":"Europe","qid":"Q61594640","blurb":"Danish cider manufactured by Cult"},{"id":1383,"name":"Øllebrød","country":"Denmark","region":"Denmark","continent":"Europe","qid":"Q3500480","blurb":"Danish porridge","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%C3%98llebr%C3%B8d.jpg","url":"https://en.wikipedia.org/wiki/%C3%98llebr%C3%B8d","infobox":true,"ingredients":["Rugbrød scraps","beer (possibly hvidtøl)","water"]},{"id":1384,"name":"rødgrød","country":"Denmark","region":"Denmark","continent":"Europe","qid":"Q493749","blurb":"Danish/German dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rote%20Gr%C3%BCtze%20mit%20Vanilleso%C3%9Fe.JPG","url":"https://en.wikipedia.org/wiki/R%C3%B8dgr%C3%B8d","infobox":true,"ingredients":["Potato starch","red summer berries","black cherries","sugar"],"originClaims":["Denmark","Germany"]},{"id":1385,"name":"smørrebrød","country":"Denmark","region":"Northern Europe","continent":"Europe","qid":"Q275621","blurb":"Danish/Norwegian open sandwich","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sm%C3%B8rrebr%C3%B8d%20med%20tatar%20og%20h%C3%B8nsesalat%20%285485563164%29.jpg","url":"https://en.wikipedia.org/wiki/Sm%C3%B8rrebr%C3%B8d","infobox":true,"ingredients":["butter","cold cuts","pieces of meat or fish","cheese","spreads","garnishes."]},{"id":1386,"name":"Snirkel","country":"Denmark","region":"Denmark","continent":"Europe","qid":"Q12336219","blurb":"Type of Danish pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Overflodighedshorn.jpg"},{"id":1387,"name":"Sol over Gudhjem","country":"Denmark","region":"Denmark","continent":"Europe","qid":"Q3425445","blurb":"Danish open sandwich dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sol%20over%20Gudhjem%20p%C3%A5%20Snogeb%C3%A6k%20R%C3%B8geri%20-%2020240819%20-%2016.jpg","url":"https://en.wikipedia.org/wiki/Sol_over_Gudhjem","infobox":true,"ingredients":["Rugbrød","smoked herring","chives","egg yolk"]},{"id":1388,"name":"tyrkisk peber","country":"Denmark","region":"Nordic region","continent":"Europe","qid":"Q667407","blurb":"liquorice candy flavoured with ammonium chloride from Finland","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tyrkisk%20Peber.jpg","url":"https://en.wikipedia.org/wiki/Tyrkisk_peber","infobox":true,"ingredients":["sugar","liquorice","salmiac"]},{"id":1389,"name":"Pelau","country":"Dominica","region":"Trinidad and Tobago","continent":"Elsewhere","qid":"Q17590922","blurb":"rice dish of the West Indies","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/MISC%20Pelau.jpg","url":"https://en.wikipedia.org/wiki/Pelau","infobox":true,"ingredients":["Rice"],"course":"Main"},{"id":1390,"name":"Savoiarde PAT","country":"Italy","region":"County of Savoy","continent":"Elsewhere","qid":"Q12494","blurb":"traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Melindros.jpg","url":"https://en.wikipedia.org/wiki/Ladyfingers_(biscuits)","infobox":true,"ingredients":["Flour","egg whites","egg yolks","sugar","powdered sugar"],"prepSummary":"Like other sponge cakes, ladyfingers traditionally contain no chemical leavening agent, and rely on air incorporated into the eggs for their \"sponge\" texture. Some brands, however, contain ammonium bicarbonate. The egg whites and egg yolks mixed with sugar are typically beaten separately and folded together with flour. They contain more flour than the typical sponge cake. The mixture is piped through a pastry bag in short lines onto sheets, giving the biscuits their notable shape. Before baking, powdered sugar is usually sifted over the top to give a soft crust.","course":"Dessert"},{"id":1391,"name":"forshmak","country":"Eastern Europe","continent":"Elsewhere","qid":"Q2395693","blurb":"Eastern European dish made of salty minced fish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Forshmak.jpg","url":"https://en.wikipedia.org/wiki/Forshmak","infobox":true},{"id":1392,"name":"sorrel soup","country":"Eastern Europe","region":"Eastern","continent":"Elsewhere","qid":"Q2635144","blurb":"Eastern European dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Borscz%20zelenyj%20ukr.jpg","url":"https://en.wikipedia.org/wiki/Sorrel_soup","infobox":true,"ingredients":["Water or broth","sorrel leaves","salt"],"course":"Hot or cold"},{"id":1393,"name":"Syrniki","country":"Eastern Europe","continent":"Elsewhere","qid":"Q1726195","blurb":"fried cheese pancakes from Eastern cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Syrniki6.jpg","url":"https://en.wikipedia.org/wiki/Syrniki","infobox":true,"ingredients":["flour","eggs","sugar","sometimes raisins","vanilla extract"],"prepSummary":"Syrnyky or tvorozhniki are made from creamy tvorog, They are typically served with varenye, jam, smetana (sour cream) or melted butter.","originClaims":["Eastern Europe","Ukraine"]},{"id":1394,"name":"Aish baladi","country":"Egypt","continent":"Africa","qid":"Q135266265","blurb":"local Egyptian flatbread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Breakfast%20in%20Cairo.jpg"},{"id":1395,"name":"Alexandrian Liver","country":"Egypt","continent":"Africa","qid":"Q28936446","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Alexandria%20delight%20Liver%20sandwiches.jpg"},{"id":1396,"name":"basbousa","country":"Egypt","region":"Middle East","continent":"Africa","qid":"Q2317875","blurb":"semolina or farina cake soaked in simple syrup, it was invented in the 12-16 century","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Basboosa.jpg","url":"https://en.wikipedia.org/wiki/Basbousa","infobox":true,"ingredients":["Semolina or farina","syrup"],"course":"Cold or warm"},{"id":1397,"name":"Bataw","country":"Egypt","continent":"Africa","qid":"Q55605002","blurb":"leavened flatbread from Egypt","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/CAM01052.jpg","url":"https://en.wikipedia.org/wiki/Bataw_(bread)","infobox":true,"ingredients":["Barley","corn","wheat","ground fenugreek seeds"],"prepSummary":"Ball-shaped lumps of dough are placed in an oven, traditionally with a wooden ladle with a long handle referred to as maghrafa (), and then flattened with the bottom side of it. The loaf is removed when it turns brown and crusty."},{"id":1398,"name":"Feteer meshaltet","country":"Egypt","continent":"Africa","qid":"Q12230920","blurb":"Type of Egyptian pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Egyptian-food-16.jpg","url":"https://en.wikipedia.org/wiki/Feteer_meshaltet","infobox":true,"ingredients":["Flour","ghee"],"course":"Hot or cold"},{"id":1399,"name":"ful medames","country":"Egypt","region":"MENA","continent":"Africa","qid":"Q1473422","blurb":"Syrian salad of fava beans, chopped tomatoes, onion, parsley, lemon juice, olive oil, pepper and salt)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Foul%20Mdammis%2C%20Tunisie.jpg","url":"https://en.wikipedia.org/wiki/Ful_medames","infobox":true,"ingredients":["Fava beans","vegetable oil","cumin"]},{"id":1400,"name":"Hawawshi","country":"Egypt","continent":"Africa","qid":"Q5684686","blurb":"traditional Egyptian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Egyptian%20meatloaf.jpg","url":"https://en.wikipedia.org/wiki/Hawawshi","infobox":true,"ingredients":["Meat"]},{"id":1401,"name":"Kahk","country":"Egypt","continent":"Africa","qid":"Q10566528","blurb":"small circular biscuit that originated in Egypt","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D9%83%D8%B9%D9%83%20%D8%A7%D9%84%D8%B9%D9%8A%D8%AF.jpg","url":"https://en.wikipedia.org/wiki/Kahk","infobox":true,"ingredients":["Flour","ghee","sugar"]},{"id":1402,"name":"kofta","country":"Egypt","continent":"Africa","qid":"Q752388","blurb":"Middle Eastern and South Asian meatballs","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/EgFoodKofta.jpg","url":"https://en.wikipedia.org/wiki/Kofta","infobox":true,"prepSummary":"Meat is mixed with spices and often other ingredients such as rice, bulgur, vegetables, or eggs to form a paste. They can be grilled, fried, steamed, poached, baked, or marinated, and may be served with a rich spicy sauce or in a soup or stew. Some versions are stuffed with nuts, cheese, or eggs. A Levantine version, pronounced kafta /ˈkɑːftə/, is typically made with minced beef or lamb, mixed with onion, parsley, and spices."},{"id":1403,"name":"koshari","country":"Egypt","continent":"Africa","qid":"Q1197104","blurb":"Egyptian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Egyptian%20food%20Koshary.jpg","url":"https://en.wikipedia.org/wiki/Koshary","infobox":true,"ingredients":["Rice","lentils","macaroni","Vermicelli","tomato sauce","vegetable oil","onions","cumin"],"course":"Main course"},{"id":1404,"name":"Mawlid sweets","country":"Egypt","continent":"Africa","qid":"Q12208571","blurb":"Sweets from Egypt, used to celebrate the birth of great figures"},{"id":1405,"name":"simit","country":"Egypt","continent":"Africa","qid":"Q903997","blurb":"ring-shaped bread roll originating in Turkey, typically encrusted with sesame seeds","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Simit-2x.JPG","url":"https://en.wikipedia.org/wiki/Simit","infobox":true,"ingredients":["Dough (flour","water","yeast","salt)","sesame seeds"]},{"id":1406,"name":"tulumba","country":"Egypt","region":"Syria","continent":"Africa","qid":"Q962957","blurb":"dessert common to Egypt and other countries","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tulumba.jpg","url":"https://en.wikipedia.org/wiki/Tulumba","infobox":true,"ingredients":["Flour","butter","salt","water","syrup","vanilla extract"],"originClaims":["Egypt","Syria"]},{"id":1407,"name":"angels on horseback","country":"United Kingdom","region":"England","continent":"Europe","qid":"Q2849577","blurb":"bacon-wrapped oysters","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Angels%20on%20horseback.jpg","url":"https://en.wikipedia.org/wiki/Angels_on_horseback","infobox":true,"ingredients":["Oysters","bacon"],"prepSummary":"According to the classic recipe, shucked oysters are wrapped in bacon which is then broiled in the oven, about three minutes per side. An early recipe, from 1902, suggests frying the skewered oysters and bacon in butter. The dish is often served on toast, though if prepared on skewers and broiled, it can be eaten straight from the skewer.","course":"Canapé, hors d'œuvre or savoury"},{"id":1408,"name":"Banbury cheese","country":"United Kingdom","region":"England","continent":"Europe","qid":"Q79148257","blurb":"English cheese, once produced in Banbury","url":"https://en.wikipedia.org/wiki/Banbury_cheese","infobox":true},{"id":1409,"name":"Beef Wellington","country":"United Kingdom","continent":"Europe","qid":"Q1412680","blurb":"filet steak with pâté and duxelles in puff pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Beef%20Wellington%20-%20Crosscut.jpg","url":"https://en.wikipedia.org/wiki/Beef_Wellington","infobox":true,"ingredients":["Beef","puff pastry","duxelles"],"course":"Main"},{"id":1410,"name":"chicken à la King","country":"United Kingdom","region":"England","continent":"Europe","qid":"Q5096335","blurb":"dish consisting of diced chicken in a cream sauce, and often with sherry, mushrooms, and vegetables, served over rice, noodles, or bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chicken-a-la-King.jpg","url":"https://en.wikipedia.org/wiki/Chicken_%C3%A0_la_King","infobox":true,"ingredients":["Chicken","cream sauce","often with sherry","mushrooms","vegetables"],"prepSummary":"Chicken à la King may be made from leftover cooked chicken or freshly poached chicken. Before 1945, mushrooms, pimientos, and fortified wineoften Madeira early on, but later invariably dry sherrywere standard. It was served on toast points ham, canned tuna, etc. for the chicken. In the 1970s, it continued to be a mass-market convenience food, but was also revived as a gourmet specialty. So for example James Beard's 1972 recipe calls for fresh mushrooms, green bell pepper, onion, and pimiento together with chicken in a velouté sauce with sherry. Chicken à la King was formerly often prepared in a chafing dish. Canned à la King dishes have also been marketed."},{"id":1411,"name":"Earl Grey tea","country":"United Kingdom","region":"England","continent":"Europe","qid":"Q207788","blurb":"black tea blend flavored with bergamot","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Earl%20Grey%20Tea.jpg","url":"https://en.wikipedia.org/wiki/Earl_Grey_tea","infobox":true,"prepSummary":"\"Earl Grey\" as applied to tea is not a registered trademark, and numerous tea companies produce their own versions of Earl Grey tea, using a wide variety of tea leaves and additives. Bergamot orange (Citrus bergamia), a probable hybrid of the lemon and bitter orange, is a small citrus tree which blossoms during the winter. It is grown extensively in Calabria, Italy, accounting for 90% of the world's bergamot oil production. Like other black teas, the tea leaves used in Earl Grey are green when harvested, and undergo oxidation during processing. This results in a change in their chemical composition, a darker colour, and a stronger flavour."},{"id":1412,"name":"Fidget pie","country":"United Kingdom","region":"England","continent":"Europe","qid":"Q139556341","blurb":"cured pork and apple pie","url":"https://en.wikipedia.org/wiki/Fidget_pie","infobox":true},{"id":1413,"name":"fish and chips","country":"United Kingdom","region":"England","continent":"Europe","qid":"Q203925","blurb":"hot dish of fried fish and fried potato","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fish%20and%20chips.jpg","url":"https://en.wikipedia.org/wiki/Fish_and_chips","infobox":true,"ingredients":["Battered","fried fish with deep-fried chips"],"prepSummary":"Traditional frying uses beef dripping or lard; however, vegetable oils, such as palm oil, rapeseed or peanut oil (used because of its relatively high smoke point) predominate, in part because it makes fried chips suitable for vegetarians and for adherents of certain faiths. There is a longstanding debate among vendors in the UK on whether beef dripping or vegetable oil is the best way to fry fish and chips.","course":"Main dish"},{"id":1414,"name":"Gordon Ramsay's Beef Wellington","country":"United Kingdom","region":"England","continent":"Europe","qid":"Q107674774","blurb":"dish by Gordon Ramsay","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gordon%20Ramsay%20Pub%20%26%20Grill%20-%20Beef%20Wellington.jpg"},{"id":1415,"name":"Lady Grey","country":"United Kingdom","region":"England","continent":"Europe","qid":"Q1156522","blurb":"trademarked variation on Earl Grey tea","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/TwiningsLadyGrey%20low.jpg","url":"https://en.wikipedia.org/wiki/Lady_Grey_(tea)","infobox":true},{"id":1416,"name":"Marie Rose sauce","country":"United Kingdom","region":"England","continent":"Europe","qid":"Q6763008","blurb":"British condiment","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Frysauce.JPG","url":"https://en.wikipedia.org/wiki/Marie_Rose_sauce","infobox":true,"ingredients":["Tomatoes","mayonnaise","Worcestershire sauce","lemon juice","pepper"],"course":"cold"},{"id":1417,"name":"Parmo","country":"United Kingdom","region":"Teesside","continent":"Europe","qid":"Q7139220","blurb":"English take-away dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chicken%20Parmo.jpg","url":"https://en.wikipedia.org/wiki/Parmo","infobox":true,"ingredients":["Chicken or pork cutlet","béchamel sauce","cheese"]},{"id":1418,"name":"potato chip","country":"United Kingdom","region":"England","continent":"Europe","qid":"Q173265","blurb":"deep-fried or baked thin slice of potato","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Potato-Chips.jpg","url":"https://en.wikipedia.org/wiki/Potato_chips","infobox":true,"prepSummary":"In the 20th century, potato chips spread beyond chef-cooked restaurant fare and began to be mass-produced for home consumption. The Dayton, Ohio-based Mikesell's Potato Chip Company, founded in 1910, identifies as the \"oldest potato chip company in the United States\".","course":"Snack, side dish"},{"id":1419,"name":"roast beef","country":"United Kingdom","region":"England","continent":"Europe","qid":"Q860465","blurb":"traditional English dish of beef which is roasted","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sunday%20roast%20-%20roast%20beef%201.jpg","url":"https://en.wikipedia.org/wiki/Roast_beef","infobox":true,"ingredients":["Beef"],"course":"Main course"},{"id":1420,"name":"Single Gloucester Cheese","country":"United Kingdom","region":"England","continent":"Europe","qid":"Q12902123","blurb":"hard cheese from Gloucester"},{"id":1421,"name":"Strongbow","country":"United Kingdom","region":"England","continent":"Europe","qid":"Q1428749","blurb":"trademark","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Strongbow%20Gold%20Apple.jpg","url":"https://en.wikipedia.org/wiki/Strongbow_(cider)","infobox":true,"prepSummary":"In the United Kingdom, Strongbow is a blend of bitter-sweet cider and culinary apples, with 50 different varieties of apple used. The apples are grown in England, although imports from France are also used when harvests are poor. It is mass-produced using modern methods and contains apple concentrate and sugar. It is fermented with a controlled yeast strain. Strongbow in the UK does not contain any artificial sweeteners, flavourings or colouring."},{"id":1422,"name":"Ayaraya Oka","country":"Nigeria","region":"Enugu State","continent":"Elsewhere","qid":"Q136281801","blurb":"A food prepared and eaten by Igbo people in Nigeria, particularly people of Nsukka in Enugu state.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ayaraya%20Oka.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1423,"name":"Kategna","country":"Eritrea","continent":"Africa","qid":"Q63524838","blurb":"specialty of Eritrean and Ethiopian cuisine","originClaims":["Eritrea","Ethiopia"]},{"id":1424,"name":"Rushan cheese","country":"People's Republic of China","region":"Eryuan County","continent":"Elsewhere","qid":"Q3183441","blurb":"cheese from cow milk","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ru%20shan.JPG","url":"https://en.wikipedia.org/wiki/Rushan_cheese","infobox":true},{"id":1425,"name":"Arribes","country":"Spain","region":"Castile and León","continent":"Elsewhere","qid":"Q4795974","blurb":"Spanish Denominación de Origen Protegida (DOP) for wines","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Vi%C3%B1edos%20en%20la%20penillanura.jpg","url":"https://en.wikipedia.org/wiki/Arribes_(wine)","infobox":true},{"id":1426,"name":"k’ik’ili","country":"Ethiopia","continent":"Africa","qid":"Q13144066","blurb":"meat-based food produced in Ethiopia"},{"id":1427,"name":"k’urit’i","country":"Ethiopia","continent":"Africa","qid":"Q13144030","blurb":"food made from raw meat produced in Ethiopia"},{"id":1428,"name":"quanta firfir","country":"Ethiopia","continent":"Africa","qid":"Q13144105","blurb":"Ethiopian dish"},{"id":1429,"name":"makaroni schotel","country":"Europe","continent":"Elsewhere","qid":"Q96742825","blurb":"Indonesian casserole dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Indonesian%20macaroni%20schotel.jpg","url":"https://en.wikipedia.org/wiki/Macaroni_schotel","originClaims":["Indonesia","Europe"]},{"id":1430,"name":"Skerpikjøt","country":"Denmark","region":"Faroe Islands","continent":"Elsewhere","qid":"Q2383068","blurb":"Wind-dried mutton from the Faroe Islands","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Skerpikj%C3%B8t%20%282%29.jpg","url":"https://en.wikipedia.org/wiki/Skerpikj%C3%B8t","infobox":true,"prepSummary":"The mutton, usually in the form of shanks or legs (kjógv or bógv in Faroese, depending on which leg it is), is allowed to hang in a so-called hjallur, a drying shed ventilated by the wind, for five to nine months, with the process beginning in the colder fall months between September and October. It has a very strong smell, which may upset those who are not accustomed to it. The hanging process covers three stages, or hjeldene. Each causing the meat to have different consistencies, smells and tastes. There can therefore be variations in taste from year to year, but this is not usually a problem. A much more serious problem is infestation by flies."},{"id":1431,"name":"Tvøst og spik","country":"Denmark","region":"Faroe Islands","continent":"Elsewhere","qid":"Q7857393","blurb":"whalemeat and potato dish of the Faroe Islands","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tvost%20og%20spik.jpg","url":"https://en.wikipedia.org/wiki/Tv%C3%B8st_og_spik","infobox":true},{"id":1432,"name":"AIV fodder","country":"Finland","continent":"Europe","qid":"Q4652020","blurb":"type of silage","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/AIV-rehu.JPG","url":"https://en.wikipedia.org/wiki/AIV_fodder","infobox":true},{"id":1433,"name":"cabbage casserole","country":"Finland","continent":"Europe","qid":"Q5015278","blurb":"traditional Finnish dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cabbage%20casserole%20or%20kaalilaatikko.jpg","url":"https://en.wikipedia.org/wiki/Kaalilaatikko","infobox":true},{"id":1434,"name":"Clot soup","country":"Finland","continent":"Europe","qid":"Q18693987","blurb":"traditional Finnish dish"},{"id":1435,"name":"Crowmoor","country":"Finland","continent":"Europe","qid":"Q31087525","blurb":"Finnish cider brand of Sinebrychoff","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Crowmoor%20Cider.jpg","url":"https://en.wikipedia.org/wiki/Crowmoor","infobox":true},{"id":1436,"name":"Golden Cap","country":"Finland","continent":"Europe","qid":"Q1711387","blurb":"Finnish cider brand of Sinebrychoff"},{"id":1437,"name":"hapanlohko","country":"Finland","continent":"Europe","qid":"Q11861490","blurb":"karelian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hapanlohko.jpg","url":"https://en.wikipedia.org/wiki/Hapanlohko","infobox":true,"ingredients":["Potato","rye bread dough"]},{"id":1438,"name":"Happy Joe","country":"Finland","continent":"Europe","qid":"Q14915894","blurb":"Finnish cider brand of Hartwall","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Happy%20Joe.JPG","url":"https://en.wikipedia.org/wiki/Happy_Joe","infobox":true},{"id":1439,"name":"Hotsi","country":"Finland","continent":"Europe","qid":"Q11863672","blurb":"Finnish food"},{"id":1440,"name":"joulutorttu","country":"Finland","continent":"Europe","qid":"Q980300","blurb":"Finnish christmas baked dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Joulutorttuja.jpg","url":"https://en.wikipedia.org/wiki/Joulutorttu","infobox":true},{"id":1441,"name":"kalakukko","country":"Finland","region":"Northern Savonia","continent":"Europe","qid":"Q612661","blurb":"traditional food from the Finnish region of Savonia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kalakukko%20%28opened%29.jpg","url":"https://en.wikipedia.org/wiki/Kalakukko","infobox":true,"ingredients":["Bread (rye flour)","fish (usually vendace","European perch","or salmon)"]},{"id":1442,"name":"Kärkkäri","country":"Finland","continent":"Europe","qid":"Q65238560","blurb":"sausage produced by Kotivara","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/K%C3%A4rkk%C3%A4ri.jpg"},{"id":1443,"name":"Kavaljeeri","country":"Finland","continent":"Europe","qid":"Q28721870","blurb":"former Finnish sparkling wine"},{"id":1444,"name":"Keisarin Morsian","country":"Finland","continent":"Europe","qid":"Q20918537","blurb":"black tea","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Keisarin%20Morsian%20-tee%20lehdet%2Bjuoma%2Bk%C3%A4ytetyt%2Bpakkaus%20-%20m.jpg"},{"id":1445,"name":"kokkelipiimä","country":"Finland","continent":"Europe","qid":"Q11872145","blurb":"Eastern Finnish lumpy soured milk"},{"id":1446,"name":"Lanttusupikas","country":"Finland","continent":"Europe","qid":"Q11874595","blurb":"Finnish pie","url":"https://en.wikipedia.org/wiki/Lanttusupikas","infobox":true,"ingredients":["Swede","rye flour","pork","wheat flour","butter","salt"]},{"id":1447,"name":"Läskisoosi","country":"Finland","continent":"Europe","qid":"Q18694027","blurb":"traditional pork sauce in Finland","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/L%C3%A4skisoosi%201.jpg","url":"https://en.wikipedia.org/wiki/L%C3%A4skisoosi","infobox":true,"ingredients":["Pork belly","butter","onions","flour","water","salt","pepper"]},{"id":1448,"name":"Lohikeitto","country":"Finland","continent":"Europe","qid":"Q1420442","blurb":"fish soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lohikeitto.jpg","url":"https://en.wikipedia.org/wiki/Lohikeitto","infobox":true,"ingredients":["Salmon fillets","potatoes","leeks"]},{"id":1449,"name":"London drops","country":"Finland","continent":"Europe","qid":"Q11876213","blurb":"Swedish/Finnish sugar-coated licorice","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/London%20drops.jpg","url":"https://en.wikipedia.org/wiki/London_drops","infobox":true,"ingredients":["Liquorice"]},{"id":1451,"name":"Mignon","country":"Finland","continent":"Europe","qid":"Q1932441","blurb":"Finnish candy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mignon%20muna.jpg","url":"https://en.wikipedia.org/wiki/Mignon_(chocolate_egg)","infobox":true},{"id":1452,"name":"mustamakkara","country":"Finland","region":"Pirkanmaa","continent":"Europe","qid":"Q262280","blurb":"Finnish blood sausage variant","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mustamakkara%20Meal.jpg","url":"https://en.wikipedia.org/wiki/Mustamakkara","infobox":true,"ingredients":["Pork","pig blood","crushed rye","flour"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1453,"name":"mustikkapöperö","country":"Finland","continent":"Europe","qid":"Q11883564","blurb":"Finnish traditional food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mustikkap%C3%B6per%C3%B6%204..JPG","url":"https://en.wikipedia.org/wiki/Mustikkap%C3%B6per%C3%B6","infobox":true,"ingredients":["Blueberries","talkkuna"]},{"id":1454,"name":"Pihlaja","country":"Finland","continent":"Europe","qid":"Q14116162","blurb":"Finnish brand of candy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pihlaja%20karkki.jpg","url":"https://en.wikipedia.org/wiki/Pihlaja","infobox":true},{"id":1455,"name":"Pizza Poro","country":"Finland","continent":"Europe","qid":"Q110061263","blurb":"pizza made from smoked reindeer, tomato sauce, cheese, chanterelle mushrooms and red onion","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pizza%20Berlusconi%20in%20Lauttasaari.jpg"},{"id":1456,"name":"Porkkanalaatikko","country":"Finland","continent":"Europe","qid":"Q1137574","blurb":"traditional Finnish dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Carrot%20casserole.jpg","url":"https://en.wikipedia.org/wiki/Porkkanalaatikko","infobox":true},{"id":1457,"name":"potato sausage","country":"Finland","continent":"Europe","qid":"Q123023254","blurb":"traditional food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Karkkila%20Perunamakkara.jpg","originClaims":["Finland","Sweden"]},{"id":1458,"name":"Puruvesi vendace","country":"Finland","continent":"Europe","qid":"Q31086812","blurb":"Vendace caught in the Puruvesi lake, Finland"},{"id":1459,"name":"salty licorice","country":"Finland","continent":"Europe","qid":"Q1410920","blurb":"Northern European confectionery","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Swedish%20salty%20liquorice.jpg","url":"https://en.wikipedia.org/wiki/Salty_liquorice","infobox":true,"ingredients":["liquorice-root extract","salmiak salt (sal ammoniac","ammonium chloride)","sugar","glucose syrup","modified starch","brown sugar syrup","maltodextrin"],"course":"Food"},{"id":1460,"name":"sautéed reindeer","country":"Finland","continent":"Europe","qid":"Q3505757","blurb":"traditional meal from Lapland and Sakha (Yakutia)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Poronk%C3%A4ristys.jpg","url":"https://en.wikipedia.org/wiki/Saut%C3%A9ed_reindeer","infobox":true,"originClaims":["Finland","Sweden","Norway","Russia"]},{"id":1461,"name":"Sultsina","country":"Finland","continent":"Europe","qid":"Q2449874","blurb":"karelian pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sultsina.png","url":"https://en.wikipedia.org/wiki/Sultsina","infobox":true,"originClaims":["Finland","Russia"]},{"id":1462,"name":"sweetened potato casserole","country":"Finland","region":"Paijat-Hame","continent":"Europe","qid":"Q7655664","blurb":"Finnish dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Perunalaatikko.jpg","url":"https://en.wikipedia.org/wiki/Imelletty_perunalaatikko","infobox":true,"ingredients":["Potatoes","wheat flour","milk"],"prepSummary":"Puréed potatoes are mixed with wheat flour and allowed to stand at a temperature of around 50°C (122°F). The amylase in the flour breaks down the potato's starches into shorter carbohydrate chains, i.e. sugars. The temperature cannot exceed 75°C (167°F); otherwise, the amylase molecules will break down. Through this process, the dish gets its distinct sweet flavour; nowadays, however, it can be sweetened with dark syrup (). Dark syrup is made from sugarcane and it is the most common type of syrup in Finland. It has a similar taste to molasses, but is sweeter.","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1463,"name":"tsupukka","country":"Finland","continent":"Europe","qid":"Q64831532","blurb":"pie dish originating from Karelia","originClaims":["Russia","Finland"]},{"id":1464,"name":"Turun sinappi","country":"Finland","continent":"Europe","qid":"Q7856511","blurb":"Finnish mustard brand established 1926","url":"https://en.wikipedia.org/wiki/Turun_sinappi","infobox":true},{"id":1465,"name":"Valdemar","country":"Finland","continent":"Europe","qid":"Q110971674","blurb":"Finnish fortified wine brand"},{"id":1466,"name":"Vihreitä kuulia","country":"Finland","continent":"Europe","qid":"Q14907501","blurb":"Finnish marmalade candy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Green%20Jelly.png","url":"https://en.wikipedia.org/wiki/Vihre%C3%A4t_kuulat","infobox":true},{"id":1467,"name":"Vorschmack","country":"Finland","continent":"Europe","qid":"Q139008367","blurb":"Finnish dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Vorschmack%20at%20Zinnkeller.jpg"},{"id":1468,"name":"Abbaye de Tamié","country":"France","continent":"Europe","qid":"Q2820735","blurb":"cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fromage%20abbaye%20de%20Tami%C3%A9.jpg","url":"https://en.wikipedia.org/wiki/Abbaye_de_Tami%C3%A9","infobox":true},{"id":1470,"name":"abondance","country":"France","continent":"Europe","qid":"Q322899","blurb":"semi-hard, fragrant, raw-milk cheese made in Haute-Savoie, France; named after the French commune Abondance","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Abondance%20%28fromage%29%2001.jpg","url":"https://en.wikipedia.org/wiki/Abondance_cheese","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0105","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1471,"name":"Africain","country":"France","continent":"Europe","qid":"Q2826164","blurb":"pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Africain%20patisserie.png"},{"id":1472,"name":"agnolotti","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q20051","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Agnolotti%20single.png","url":"https://en.wikipedia.org/wiki/Agnolotti","infobox":true,"ingredients":["Pasta dough","beef","vegetables"],"originClaims":["Italy","France"]},{"id":1473,"name":"aioli","country":"France","continent":"Europe","qid":"Q283231","blurb":"Provençal sauce made of garlic, olive oil, usually egg yolks, and seasonings","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Allioli.jpg","url":"https://en.wikipedia.org/wiki/Aioli","infobox":true,"ingredients":["Olive oil","garlic","sometimes eggs"],"prepSummary":"Garlic is crushed in a mortar and pestle and emulsified with salt and olive oil. Today, aioli is often made in a food processor or blender, but some traditionalists object that this does not give the same result."},{"id":1474,"name":"Alléluia","country":"France","region":"Castelnaudary","continent":"Europe","qid":"Q2839025","blurb":"French pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/G%C3%A2teau%20All%C3%A9luia.JPG"},{"id":1475,"name":"amuse-bouche","country":"France","continent":"Europe","qid":"Q481774","blurb":"single, bite-sized hors d’œuvre","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Parmesan%20Pannacotta%20-%20Amuse%20Bouche%20-%20Lake%20House%20Restaurant%2C%20Daylesford.jpg","url":"https://en.wikipedia.org/wiki/Amuse-bouche","infobox":true,"course":"Hors d'oeuvre"},{"id":1476,"name":"Anchois de Collioure","country":"France","region":"Collioure","continent":"Europe","qid":"Q2845744","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Anchois%20de%20Collioure%20en%20pot.jpg","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-FR-0180","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1477,"name":"angélique","country":"France","continent":"Europe","qid":"Q2849855","blurb":"confection","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Angelica%2C%20Bologna%201.jpg"},{"id":1478,"name":"aquafaba","country":"France","continent":"Europe","qid":"Q19820584","blurb":"residual water from cooking chickpea","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Aquafaba%20from%20White%20Beans.jpg","url":"https://en.wikipedia.org/wiki/Aquafaba","infobox":true},{"id":1479,"name":"aquafaba meringue","country":"France","continent":"Europe","qid":"Q136087059","blurb":"meringue made from whipped aquafaba and sugar","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Aquafaba%20vegan%20meringue%20kisses.jpg"},{"id":1480,"name":"aubergines à la bonifacienne","country":"France","continent":"Europe","qid":"Q30739641","blurb":"an aubergine-based dish from Corsica","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Aubergines%20%C3%A0%20la%20bonifacienne.jpg"},{"id":1481,"name":"baby potato","country":"France","continent":"Europe","qid":"Q2244571","blurb":"dish of small potatoes","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Krieltje.jpg"},{"id":1482,"name":"baguette","country":"France","continent":"Europe","qid":"Q208172","blurb":"Long French white bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Baguettes%20-%20stonesoup.jpg","url":"https://en.wikipedia.org/wiki/Baguette","infobox":true,"ingredients":["Flour","yeast","salt"]},{"id":1483,"name":"Banon cheese","country":"France","continent":"Europe","qid":"Q772326","blurb":"French cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Banon%2002.jpg","url":"https://en.wikipedia.org/wiki/Banon_cheese","infobox":true},{"id":1484,"name":"beaufort","country":"France","continent":"Europe","qid":"Q781150","blurb":"type of cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Beaufort%20%28fromage%29%2001.jpg","url":"https://en.wikipedia.org/wiki/Beaufort_cheese","infobox":true,"prepSummary":"Beaufort is produced in the Beaufortain, Tarentaise and Maurienne valleys, as well as parts of the Val d'Arly valley, all located on 450,000 hectares of the Savoie region. The prepared cheese must then age for 6–12 months, or even longer, in a cool mountain cellar.","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0106","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1485,"name":"Beaujolais wine","country":"France","continent":"Europe","qid":"Q616","blurb":"wine from the Beaujolais region of France","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Juli%C3%A9nas%20-%20verre%20et%20bouteille.jpg","url":"https://en.wikipedia.org/wiki/Beaujolais","infobox":true,"prepSummary":"Beaujolais wines are produced by the winemaking technique of semi-carbonic maceration. Whole grape clusters are put in cement or stainless steel tanks with capacities between . The bottom third of the grapes gets crushed under the weight of gravity and resulting must begins normal yeast fermentation with ambient yeasts found naturally on the skins of the grapes. Carbon dioxide is released as a byproduct of this fermentation and begins to saturate the individual intact grape berries that remain in the barrel. The carbon dioxide seeps into the skin of the grape and begin to stimulate fermentation at an intracellular level."},{"id":1486,"name":"béchamel","country":"France","continent":"Europe","qid":"Q209974","blurb":"sauce of French cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/2021%20Sos%20beszamelowy.jpg","url":"https://en.wikipedia.org/wiki/B%C3%A9chamel_sauce","infobox":true,"ingredients":["Butter","flour","milk"]},{"id":1487,"name":"beef bourguignon","country":"France","region":"Île-de-France","continent":"Europe","qid":"Q1022124","blurb":"French wine-based beef stew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/B%C5%93uf%20bourguignon%2006.JPG","url":"https://en.wikipedia.org/wiki/Beef_bourguignon","infobox":true,"ingredients":["Beef","red wine (often red Burgundy)","beef stock","lardons","onions","bouquet garni","pearl onions","mushrooms"],"province":"Paris","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1488,"name":"Berlingot","country":"France","continent":"Europe","qid":"Q115142470","blurb":"candy from France"},{"id":1489,"name":"Biancomangiare PAT","country":"France","region":"Basilicata","continent":"Europe","qid":"Q551514","blurb":"traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Blanc-manger%20on%20glass%20platter.jpg","url":"https://en.wikipedia.org/wiki/Blancmange","infobox":true,"ingredients":["Milk or cream","sugar","gelatin","cornstarch or Irish moss","almonds"],"course":"Dessert","originClaims":["France","Italy"]},{"id":1490,"name":"bleu de Gex","country":"France","continent":"Europe","qid":"Q1231078","blurb":"creamy, semi-soft blue cheese made from unpasteurized milk in the Jura region of France","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bleu%20de%20Gex.jpg","url":"https://en.wikipedia.org/wiki/Bleu_de_Gex","infobox":true,"prepSummary":"Bleu de Gex is produced by 48 dairy farmers and their two cooperative dairies (fruitières), along with two artisanal cheesemakers located in Chézery-Forens (Ain), Lajoux (Jura), Les Moussières (Jura), and Villard-Saint-Sauveur (Jura). Together, they produce an annual volume of approximately 558 tonnes. Annual production figures include: 518 tonnes in 1996, 498 tonnes in 1998, 520 tonnes in 2000, and 558 tonnes in 2010. Bleu de Gex has flat faces with rounded angles between the sides and the heel. It measures 31 to 35 cm in diameter, 10 cm in thickness, and weighs between 6 and 9 kg. The cheese contains 29% fat in the finished product (50% in the dry matter)."},{"id":1491,"name":"bleu des Causses","country":"France","continent":"Europe","qid":"Q883938","blurb":"French cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/WikiCheese%20-%20Bleu%20des%20Causses%20-%2020150619%20-%20001.jpg","url":"https://en.wikipedia.org/wiki/Bleu_des_Causses","infobox":true,"prepSummary":"It is not specified what kind of milk is needed or the feeding conditions of the animal. As long as the animal is free of brucellosis and tuberculosis.","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0108","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1492,"name":"bleu du Vercors-Sassenage","country":"France","continent":"Europe","qid":"Q767952","blurb":"French cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bleu%20du%20Vercors%20-%20coup%C3%A9%20-%20juil%202019.jpg","url":"https://en.wikipedia.org/wiki/Bleu_du_Vercors-Sassenage","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0077","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1493,"name":"bombe glacée","country":"France","continent":"Europe","qid":"Q4940616","blurb":"type of French ice cream dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bombe%20glac%C3%A9e%202014-07-29.png","url":"https://en.wikipedia.org/wiki/Bombe_glac%C3%A9e","infobox":true,"ingredients":["Ice cream"],"prepSummary":"The bombe mold is lined with ice cream and filled with a mixture that called pâte à bombe so the ice cream forms the outer shell of the dessert. The filling can be flavored with a fruit-based coulis like raspberry.","course":"Dessert"},{"id":1494,"name":"Bonbon la rouroute","country":"France","continent":"Europe","qid":"Q2909961","blurb":"pastry from Reunion","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/BonbonsLaRouroute.JPG"},{"id":1495,"name":"Bordelaise sauce","country":"France","continent":"Europe","qid":"Q1361859","blurb":"French wine sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Filet%20de%20Porc%20%C3%A0%20la%20Bordelaise.JPG","url":"https://en.wikipedia.org/wiki/Bordelaise_sauce","infobox":true,"ingredients":["Dry red wine","bone marrow","butter","shallots","sauce demiglace"],"course":"Hot"},{"id":1496,"name":"bostock","country":"France","continent":"Europe","qid":"Q113833808","blurb":"pastry"},{"id":1497,"name":"Bottarga de Martigues","country":"France","continent":"Europe","qid":"Q3400745","blurb":"dish from Martigues, France"},{"id":1498,"name":"Boudin blanc de Rethel","country":"France","continent":"Europe","qid":"Q15972015","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Boudin%20de%20Rethel%201.JPG","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-FR-0100","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1499,"name":"bouillabaisse","country":"France","region":"Provence","continent":"Europe","qid":"Q828043","blurb":"traditional Provençal fish stew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bullabessa.jpg","url":"https://en.wikipedia.org/wiki/Bouillabaisse","infobox":true,"ingredients":["Fish (Scorpionfish","sea robin","European conger)herbs spices"]},{"id":1500,"name":"Bresse butter","country":"France","continent":"Europe","qid":"Q3006043","blurb":"butter from the Bresse region, France","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hostellerie%20du%20Vieux%20P%C3%A9rouges%20%28ao%C3%BBt%202019%29%20Cr%C3%A8me%20de%20Bresse%20AOC%20utilis%C3%A9e%20dans%20la%20r%C3%A9alisation%20de%20la%20galette%20de%20P%C3%A9rouges.jpg"},{"id":1501,"name":"Brie de Meaux","country":"France","continent":"Europe","qid":"Q749378","blurb":"unpasteurized brie manufactured in the town of Meaux in the Brie region of northern France since the 8th century","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Brie%2001.jpg","url":"https://en.wikipedia.org/wiki/Brie_de_Meaux","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-9110","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1502,"name":"Brie de Melun","country":"France","continent":"Europe","qid":"Q545994","blurb":"unpasteurized brie manufactured in the town of Melun in the Brie region of northern France","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Wikicheese%20-%20Brie%20de%20Melun%20-%2020150515%20-%20015.jpg","url":"https://en.wikipedia.org/wiki/Brie_de_Melun","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0111","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1503,"name":"Brillat-Savarin cheese","country":"France","continent":"Europe","qid":"Q724855","blurb":"French soft cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Brillat-savarin.jpg","url":"https://en.wikipedia.org/wiki/Brillat-Savarin_cheese","infobox":true},{"id":1504,"name":"brissaouda","country":"France","continent":"Europe","qid":"Q2925658","blurb":"culinary specialty of the Nice region and Provence","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Brissauda%20ni%C3%A7oise.jpg"},{"id":1505,"name":"Brousse du Rove","country":"France","region":"Provence-Alpes-Côte d'Azur","continent":"Europe","qid":"Q542046","blurb":"goat cheese from France","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Brousse%20du%20Rove%2001666.jpg","url":"https://en.wikipedia.org/wiki/Brousse_du_Rove","infobox":true,"prepSummary":"The Rove bush (AOC and AOP) is a farm production-only cheese. It is based on whole goat's milk of the breed Rove and not with whey, unlike the other brousses which are whey cheeses. The Rove bush is therefore a whey cheese in the French sense. The goats of Rove live in agropastoralism on the scrublands of Rove, l'Étoile, and other massifs surrounding Marseille. Shepherds and their goats and dogs practice their craft around Nerthe, Septeme, Simiane, Mimet, etc. Their diet must balance grass, broom and gorse (argelas Genista scorpius) and other plants or shrubs (kermes oak Quercus coccifera) of this scrubland, complemented by aromas of thyme, rosemary, and others such as Helichrysum italicum.","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-02424","giAttribution":"European Commission — eAmbrosia — CC BY 4.0","province":"Bouches-du-Rhône","city":"Marseille","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1506,"name":"Bûche du Poitou","country":"France","continent":"Europe","qid":"Q2930178","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Buche%20du%20Poitou.jpg"},{"id":1507,"name":"Bucheron","country":"France","continent":"Europe","qid":"Q4982700","blurb":"type of cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Edge%20of%20boucheron.jpg","url":"https://en.wikipedia.org/wiki/Bucheron","infobox":true},{"id":1508,"name":"burgundy mustard","country":"France","region":"Burgundy","continent":"Europe","qid":"Q21427661","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Moutarde%20de%20Bourgogne%2002.jpg"},{"id":1509,"name":"Burgundy wine","country":"France","continent":"Europe","qid":"Q43771277","blurb":"wine made in the Burgundy region in eastern France"},{"id":1510,"name":"café liégeois","country":"France","continent":"Europe","qid":"Q2080641","blurb":"cold dessert of French origin, made from lightly sweetened coffee, coffee flavour ice cream and chantilly cream","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Caf%C3%A9%20Li%C3%A9geois.jpg","url":"https://en.wikipedia.org/wiki/Caf%C3%A9_li%C3%A9geois","infobox":true,"ingredients":["Coffee","coffee ice cream","Chantilly cream"],"course":"Dessert"},{"id":1511,"name":"Cagouilles à la charentaise","country":"France","continent":"Europe","qid":"Q111708336","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/CagouillesalaCharentaise.jpg"},{"id":1512,"name":"camembert de Normandie","country":"France","continent":"Europe","qid":"Q1086855","blurb":"French cheese from Norrmandy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Camembert%20de%20Normandie%20%28AOP%29%2010.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0112","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1513,"name":"Campanile","country":"France","continent":"Europe","qid":"Q18638792","blurb":"Easter cake typical of the island of Corsica","url":"https://en.wikipedia.org/wiki/Campanile_(cake)","infobox":true},{"id":1514,"name":"capoun","country":"France","continent":"Europe","qid":"Q107203498","blurb":"green cabbage stuffed culinary specialty of Nice, France"},{"id":1515,"name":"Carbonade","country":"France","continent":"Europe","qid":"Q114457441","blurb":"dish of French cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Carbonnade%20proven%C3%A7ale%20ou%20carbonn%C3%A9e.jpg"},{"id":1517,"name":"Cazelle de Saint Affrique","country":"France","continent":"Europe","qid":"Q5055515","blurb":"French cheese","url":"https://en.wikipedia.org/wiki/Cazelle_de_Saint_Affrique","infobox":true},{"id":1518,"name":"chabichou du Poitou","country":"France","continent":"Europe","qid":"Q10563342","blurb":"soft, unpasteurized, natural-rind French goat cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chabichou%20du%20Poitou%2004.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0115","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1520,"name":"chantilly cream","country":"France","continent":"Europe","qid":"Q6384329","blurb":"sweet whipped cream","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cr%C3%A8me%20Chantilly.jpg","url":"https://en.wikipedia.org/wiki/Chantilly_cream"},{"id":1521,"name":"chaource cheese","country":"France","continent":"Europe","qid":"Q1000176","blurb":"French cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chaource%20%28fromage%29%2001.jpg","url":"https://en.wikipedia.org/wiki/Chaource_cheese","infobox":true},{"id":1522,"name":"charolais","country":"France","continent":"Europe","qid":"Q1067646","blurb":"French soft natural-rind goat cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fromage%20charolais.jpg","url":"https://en.wikipedia.org/wiki/Charolais_(cheese)","infobox":true,"prepSummary":"Charolais cheese is made from raw, whole goat's milk from Alpine and Saanen goats. Its rind changes from beige when young, when it is largely covered with a bloom of geotrichum, to being covered with blue spots, mainly caused by penicillium.","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0838","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1523,"name":"Chartreuse","country":"France","continent":"Europe","qid":"Q1067884","blurb":"French dish of vegetables or meat tightly wrapped in vegetable leaves and cooked in a mould","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chartreuse%20de%20pintadeau%20de%20la%20Dr%C3%B4me.jpg","url":"https://en.wikipedia.org/wiki/Chartreuse_(dish)","infobox":true,"ingredients":["Vegetables","meat"]},{"id":1524,"name":"chaudfroid sauce","country":"France","continent":"Europe","qid":"Q1068339","blurb":"French culinary sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chaudfroid%20Dished%20Turkey%20en%20Chaudfroid%2C%20Chaudfroid%20of%20Salmon%2C%20and%20Chaudfroid%20of%20Ham%20from%20Mrs.%20Beeton%27s%20Book%20of%20Household%20Management.%20Digitally%20enhanced%20from%20our%20own%201923%20edition.%20%2850440535911%29.jpg","url":"https://en.wikipedia.org/wiki/Chaudfroid_sauce","infobox":true,"ingredients":["Boiled meat carcasses"],"prepSummary":"Chaudfroid sauce can be prepared using a pre-made fumet (reduced stock) from meats and game meats, along with ingredients such as demi glace, liquid essence of truffles, and Port or Madeira wine, which is cooked and reduced to a sauce consistency. Some simpler preparations of chaudfroid sauce omit the use of meat, and these can be prepared as a brown sauce, a white sauce and as a red sauce using tomato purée. A simpler preparation of chaudfroid sauce without the use of meat can be made by using espagnole sauce, adding ingredients such as aspic jelly, gelatin, cream and sherry to it, and cooking the mixture.","course":"Cold"},{"id":1525,"name":"chausson aux pommes","country":"France","continent":"Europe","qid":"Q111609502","blurb":"French pastry filled with applesauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Appleturnover.jpg","url":"https://en.wikipedia.org/wiki/Chausson_aux_pommes","infobox":true},{"id":1526,"name":"chevrotin","country":"France","continent":"Europe","qid":"Q1071353","blurb":"French cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chevrotin%20des%20Aravis%20%28avril%202021%29%20-%202.jpg","url":"https://en.wikipedia.org/wiki/Chevrotin","infobox":true,"prepSummary":"Chevrotin has been produced since the 17th century in the Alpine foothills of the Savoyard Chablais, Bauges and Aravis districts. The landscape presents difficulties to agriculture, with steep gradients, a damp climate and a thin limestone-based soil that supports a restricted vegetation. The only domesticated animals that can feed here are goats that are able to move around with the same sure-footedness as the chamois who live nearer the mountain peaks. Chevrotin is made from filtered but unpasteurised goat milk. In order to produce cheese meeting the AOC criteria, the milk must be produced by a herd of 80% alpine breed goats.","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0246","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1527,"name":"chipolata","country":"France","continent":"Europe","qid":"Q1092712","blurb":"type of sausage","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bratwurst-2.jpg","url":"https://en.wikipedia.org/wiki/Chipolata","infobox":true,"ingredients":["pork or chicken"]},{"id":1528,"name":"Chocolate marquise","country":"France","continent":"Europe","qid":"Q5103662","blurb":"cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chocolate%20marquise.jpg","url":"https://en.wikipedia.org/wiki/Chocolate_marquise","infobox":true,"ingredients":["Dark chocolate","butter","sugar","cocoa powder","eggs","cream"]},{"id":1529,"name":"choucroute de la mer","country":"France","continent":"Europe","qid":"Q124151552","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Choucroute%20d%27Alsace%20028.jpg"},{"id":1530,"name":"civet de chevreuil","country":"France","continent":"Europe","qid":"Q16540061","blurb":"traditional French dish of stewed venison","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Civet%20de%20chevreuil%20aux%20asperges%20et%20aux%20champignons.jpg"},{"id":1531,"name":"civet de lapin","country":"France","continent":"Europe","qid":"Q16540064","blurb":"traditional French rabbit stew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Civet%20de%20lapin%20aux%20Pays-Bas.jpg"},{"id":1532,"name":"Clairet","country":"France","region":"New Aquitaine","continent":"Europe","qid":"Q1427324","blurb":"wine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/A%20glass%20of%20claret.JPG","url":"https://en.wikipedia.org/wiki/Clairet","infobox":true,"province":"Gironde","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1533,"name":"clémentine de Corse","country":"France","region":"Corsica","continent":"Europe","qid":"Q21427074","blurb":"Corsican clementine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Clementines%20whole%2C%20peeled%2C%20half%20and%20sectioned.jpg","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-FR-0300","giAttribution":"European Commission — eAmbrosia — CC BY 4.0","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1534,"name":"Clochette","country":"France","continent":"Europe","qid":"Q5134769","blurb":"bell-shaped, mold-ripened goat cheese from the Nouvelle-Aquitaine region in France that is made by Chèvréchard, a goat cheese maker","url":"https://en.wikipedia.org/wiki/Clochette","infobox":true},{"id":1535,"name":"Clos de la Dioterie","country":"France","continent":"Europe","qid":"Q136410749","blurb":"Red wine from Chinon AOC, flagship single-vineyard cuvée of Domaine Charles Joguet, made from old Cabernet Franc vines.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Clos%20de%20la%20Dioterie.jpg"},{"id":1536,"name":"Clos du Chêne Vert","country":"France","continent":"Europe","qid":"Q136416714","blurb":"Red wine from Chinon AOC, flagship single-vineyard cuvée of Domaine Charles Joguet, made from old Cabernet Franc vines.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Clos%20du%20Ch%C3%AAne%20Vert.jpg"},{"id":1537,"name":"Comté cheese","country":"France","continent":"Europe","qid":"Q249310","blurb":"French cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Comte%20AOP.jpg","url":"https://en.wikipedia.org/wiki/Comt%C3%A9_cheese","infobox":true,"prepSummary":"Comté has the highest production of all French PDO cheeses: annually. It is eaten by 40 per cent of the French population. In 2005, the French Government registered 175 producers and 188 (agers) in France."},{"id":1538,"name":"Consommé","country":"France","continent":"Europe","qid":"Q2082064","blurb":"type of clear soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bruehe-2.jpg","url":"https://en.wikipedia.org/wiki/Consomm%C3%A9","infobox":true,"ingredients":["Stock or bouillon","ground meat","mirepoix (carrots","celery","leek)","tomatoes","egg whites"]},{"id":1539,"name":"Corsican pomelo","country":"France","continent":"Europe","qid":"Q123765095","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Citrus%20paradisi%20%28Grapefruit%2C%20pink%29.jpg"},{"id":1540,"name":"Cotriade","country":"France","region":"Brittany","continent":"Europe","qid":"Q2998597","blurb":"Fish stew from France","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cotriade%20bretonne.jpg","url":"https://en.wikipedia.org/wiki/Cotriade","infobox":true,"ingredients":["Fish","potatoes"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1541,"name":"crab bisque","country":"France","continent":"Europe","qid":"Q108893457","blurb":"dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Princess%20Seafood%20Restaurant%20-%202021-08-22%20-%20Sarah%20Stierch%2011.jpg"},{"id":1542,"name":"crab soup","country":"France","continent":"Europe","qid":"Q1787022","blurb":"German and French dish usually consumed during Lent","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/S%C3%BAp%20cua.jpg","originClaims":["Germany","France"]},{"id":1543,"name":"crème anglaise","country":"France","continent":"Europe","qid":"Q1342574","blurb":"light pouring custard","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Creme%20anglaise%20p1050168.jpg","url":"https://en.wikipedia.org/wiki/Cr%C3%A8me_anglaise","infobox":true,"ingredients":["Sugar","egg yolks","milk","vanilla"]},{"id":1544,"name":"crêpe","country":"France","region":"Roman empire","continent":"Europe","qid":"Q12200","blurb":"type of very thin pancake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Crepes%20dsc07085.jpg","url":"https://en.wikipedia.org/wiki/Cr%C3%AApe","infobox":true,"ingredients":["Wheat flour","milk","eggs","butter","sugar and/or salt"],"prepSummary":"The standard recipe for French crêpe calls for flour, eggs, milk, salt, and butter. Sugar is optional. In the industrial production of crêpes, the dry ingredients are combined with eggs to form a dough. The rest of the wet ingredients are then added to thin the batter to a loose enough consistency to spread easily. The batter is added, one ladle at a time, to a hot, greased pan, cooked until golden, then flipped. Crêpe batter is characterised by its liquidity, making it easy to spread in a thin layer. Crêpes are also characterised by their quick cooking time, usually 20–30 seconds per side. In older versions of crêpe recipes, beer or wine was used instead of milk."},{"id":1545,"name":"crocchè","country":"France","continent":"Europe","qid":"Q1088248","blurb":"potato dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Crocch%C3%A9%20di%20patate%20%28Naples%29.jpg","url":"https://en.wikipedia.org/wiki/Crocch%C3%A8"},{"id":1547,"name":"Crottin de Chavignol","country":"France","continent":"Europe","qid":"Q249873","blurb":"French cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Crottin%2002.jpg","url":"https://en.wikipedia.org/wiki/Crottin_de_Chavignol","infobox":true,"prepSummary":"A classic dish is baked Crottin de Chavignol on a green salad. The dish is said to go well with a Sancerre wine from its home region. Although commonly served as a baked starter, Chavignol is also often found cold as a component element of a cheese board selection.","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0117","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1548,"name":"Crozets de Savoie","country":"France","region":"Rhône-Alpes","continent":"Europe","qid":"Q3005487","blurb":"small flat square-shaped pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Crozets.jpeg","url":"https://en.wikipedia.org/wiki/Crozets_de_Savoie","infobox":true,"ingredients":["Buckwheat or wheat"],"province":"Savoie","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1549,"name":"crudités","country":"France","continent":"Europe","qid":"Q2142465","blurb":"traditional French appetizers consisting of sliced or whole raw vegetables (celery, carrot, cucumber, bell pepper, broccoli, cauliflower, fennel, asparagus, ...) which are typically dipped in a vinaigrette or other dipping sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Crudites%20Platter.JPG","url":"https://en.wikipedia.org/wiki/Crudit%C3%A9s","infobox":true,"ingredients":["Raw vegetables","vinaigrette or dipping sauce"],"course":"Hors d'oeuvre"},{"id":1550,"name":"custard tart","country":"France","continent":"Europe","qid":"Q2307239","blurb":"baked dessert consisting of an egg custard-filled pastry crust","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Custard%20tart%20emerging%20from%20wrapper.jpg","url":"https://en.wikipedia.org/wiki/Custard_tart","infobox":true,"ingredients":["Shortcrust pastry","egg","custard"],"course":"Cold","originClaims":["France","United Kingdom"]},{"id":1551,"name":"Dame blanche","country":"Belgium","continent":"Europe","qid":"Q1137315","blurb":"Ice cream dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Coupe%20D%C3%A4nemark%201.jpg","url":"https://en.wikipedia.org/wiki/Dame_blanche_(dessert)","infobox":true,"course":"Dessert","originClaims":["Belgium","Germany"]},{"id":1552,"name":"Dinde aux marrons","country":"France","continent":"Europe","qid":"Q3028275","blurb":"dish"},{"id":1553,"name":"diot","country":"France","continent":"Europe","qid":"Q3028820","blurb":"type of sausage","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Diots.jpg","url":"https://en.wikipedia.org/wiki/Diot","infobox":true},{"id":1554,"name":"Dom Pérignon","country":"France","continent":"Europe","qid":"Q347187","blurb":"brand of champagne by Moët & Chandon","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/DomPerignonChampagne.jpg","url":"https://en.wikipedia.org/wiki/Dom_P%C3%A9rignon","infobox":true,"prepSummary":"The number of bottles produced in each vintage is not precisely defined, although it is at least 5 million bottles. As of july 2026, the current release of Dom Pérignon is from the 2017 vintage and the current release of Dom Pérignon Rosé is from the 2009 vintage."},{"id":1555,"name":"Echaude","country":"France","continent":"Europe","qid":"Q3577420","blurb":"scalded pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Echaude%20de%20Carmaux.JPG"},{"id":1556,"name":"egg wash","country":"France","continent":"Europe","qid":"Q5347861","blurb":"beaten eggs, sometimes mixed with another liquid such as water or milk, used for breading food prior to frying or brushed onto pastries","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Green%20tomatoes%20in%20an%20egg%20wash.jpg","url":"https://en.wikipedia.org/wiki/Egg_wash","infobox":true},{"id":1557,"name":"Époisses","country":"France","continent":"Europe","qid":"Q1231414","blurb":"French cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%C3%89poisses%20Gaugry%2003.jpg","url":"https://en.wikipedia.org/wiki/%C3%89poisses","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0118","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1558,"name":"espagnole sauce","country":"France","continent":"Europe","qid":"Q2452555","blurb":"classic French sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sauce%20Spagnole-09.JPG","url":"https://en.wikipedia.org/wiki/Espagnole_sauce","infobox":true,"ingredients":["Meat stock","brown roux"]},{"id":1559,"name":"Fallue","country":"France","continent":"Europe","qid":"Q3064798","blurb":"culinary specialty of Normandy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fallue%20de%20Nou%C3%A9%27%202.jpg"},{"id":1560,"name":"Farcement","country":"France","continent":"Europe","qid":"Q3066793","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Farcement%20%40%20Refuge%20de%20Tr%C3%A9%20la%20T%C3%AAte.jpg"},{"id":1561,"name":"fleur de sel","country":"France","continent":"Europe","qid":"Q2167413","blurb":"hand-harvested sea salt","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/FleurDeSel.JPG","url":"https://en.wikipedia.org/wiki/Fleur_de_sel","infobox":true},{"id":1562,"name":"Fleur de Sel de Camargue","country":"France","continent":"Europe","qid":"Q124396762","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fleur%20de%20sel%20de%20camargue.JPG","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-FR-02443","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1563,"name":"fourme d'Ambert","country":"France","continent":"Europe","qid":"Q1245530","blurb":"semi-hard French AOC blue cheese, made from raw cow's milk from the Auvergne region of France","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fourme%20d%27Ambert%2004.jpg","url":"https://en.wikipedia.org/wiki/Fourme_d'Ambert","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0119","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1565,"name":"fourme de Montbrison","country":"France","continent":"Europe","qid":"Q1245441","blurb":"French cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Wikicheese%20-%20Fourme%20de%20Montbrison%20-%2020151024%20-%20012.jpg","url":"https://en.wikipedia.org/wiki/Fourme_de_Montbrison","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0542","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1566,"name":"Fourme de Rochefort","country":"France","continent":"Europe","qid":"Q3080069","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Wikicheese%20Clermont-Ferrand%20-%20Fourme%20de%20Rochefort%2020220825-01.jpg"},{"id":1567,"name":"Fraise Tagada","country":"France","continent":"Europe","qid":"Q5477799","blurb":"type of candy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fraise%20Tagada.jpg","url":"https://en.wikipedia.org/wiki/Fraise_Tagada","infobox":true},{"id":1568,"name":"French tacos","country":"France","region":"Rhône-Alpes","continent":"Europe","qid":"Q30737843","blurb":"fast food recipe created in France","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/French%20Tacos%20from%20O%27Tacos.jpg","url":"https://en.wikipedia.org/wiki/French_tacos","infobox":true,"ingredients":["Tortilla","meat","fries","sauce"],"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1569,"name":"fresh Tomme","country":"France","continent":"Europe","qid":"Q3531223","blurb":"French cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tome%20fra%C3%AEche.jpg","url":"https://en.wikipedia.org/wiki/Tome_fra%C3%AEche","infobox":true,"prepSummary":"Typically, cooked in a fondue form. Traditionally used in aligot, truffade and patranque. Its milky taste, its slight acidity and its melting properties have extended its use to the making of gratins, vegetable pies, pizzas, etc."},{"id":1570,"name":"galantine","country":"France","continent":"Europe","qid":"Q923729","blurb":"stuffed meat dish from French cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Wachtelgalantine%20mit%20Taubenbrust%20Sonnora%202003.jpg","url":"https://en.wikipedia.org/wiki/Galantine","infobox":true},{"id":1571,"name":"galette-saucisse","country":"France","region":"Upper Brittany","continent":"Europe","qid":"Q3094712","blurb":"French Foods","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Galette%20saucisse%201.JPG","url":"https://en.wikipedia.org/wiki/Galette-saucisse","infobox":true,"ingredients":["Pork sausage","breton galette"],"prepSummary":"The essential ingredients of the galette-saucisse are: The crepe itself is usually served cold, in order to protect eater's hand from the hot cooked sausage, but it can be warm when crepes are freshly prepared as consumers are arriving.","course":"Hot"},{"id":1572,"name":"Garbure","country":"France","continent":"Europe","qid":"Q3083513","blurb":"regional dish from Gascony, France","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Garbure%20%281%29.jpg","url":"https://en.wikipedia.org/wiki/Garbure","infobox":true,"ingredients":["Meat","root vegetables"],"course":"Hot or warm"},{"id":1573,"name":"Gardiane de taureau","country":"France","continent":"Europe","qid":"Q3095449","blurb":"dish from Camargue","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gardiane%20de%20Taureau.JPG"},{"id":1574,"name":"Gaudes","country":"France","continent":"Europe","qid":"Q63993923","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gaudes%2C%20galettes%20de%20ma%C3%AFs.jpg"},{"id":1575,"name":"Gochtial","country":"France","continent":"Europe","qid":"Q17553788","blurb":"breton pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gochtial.jpg"},{"id":1576,"name":"Goujon","country":"France","continent":"Europe","qid":"Q55612847","blurb":"French fried food","url":"https://en.wikipedia.org/wiki/Goujon_(food)","infobox":true},{"id":1577,"name":"Gris du Périgord","country":"France","continent":"Europe","qid":"Q132736069","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gris%20du%20P%C3%A9rigord%2C%20cheese.jpg"},{"id":1578,"name":"Hare à la royale","country":"France","continent":"Europe","qid":"Q21028989","blurb":"French culinary dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Li%C3%A8vre%20%C3%A0%20la%20royale%2C%20restaurant%20Les%20Grands%20Buffets.jpg","url":"https://en.wikipedia.org/wiki/Hare_%C3%A0_la_royale","infobox":true},{"id":1579,"name":"hollandaise sauce","country":"France","continent":"Europe","qid":"Q58259","blurb":"classic sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/21%2005%2001%20Daniela%20Kloth%20Spargel%20MG%200720.jpg","url":"https://en.wikipedia.org/wiki/Hollandaise_sauce","infobox":true,"ingredients":["Egg yolk","liquid butter","lemon juice"],"prepSummary":"As in other egg emulsion sauces, like mayonnaise and Béarnaise, the egg does not coagulate as in a custard; rather, the lecithin in the eggs serves as an emulsifier, allowing the mixture of the normally immiscible butter and lemon juice to form a stable emulsion. To make hollandaise sauce, beaten egg yolks are combined with butter, lemon juice, salt, and water, and heated gently while being mixed. Some cooks use a double boiler to control the temperature. Some recipes add melted butter to warmed yolks; others call for unmelted butter and the yolks to be heated together; still others combine warm butter and eggs in a blender or food processor."},{"id":1580,"name":"homard à l'américaine","country":"France","continent":"Europe","qid":"Q3139573","blurb":"French lobster dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hoamard%20%C3%A0%20l%27am%C3%A9ricaine.jpg"},{"id":1581,"name":"Huile d'Olive de Nîmes","country":"France","continent":"Europe","qid":"Q3142822","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Huile%20d%27Olive%20de%20N%C3%AEmes.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0441","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1582,"name":"Huile d'olive de Nyons","country":"France","continent":"Europe","qid":"Q3142823","blurb":"an olive oil from Nyons protected by a registered designation of origin","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Huile%20d%27Olive%20de%20Nyons%20%28AOC%29.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0142","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1583,"name":"Hunter's chicken","country":"France","continent":"Europe","qid":"Q30324437","blurb":"French chicken dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hunter%27s%20chicken%20%282%29.jpg","url":"https://en.wikipedia.org/wiki/Chicken_chasseur","infobox":true,"ingredients":["Chicken","mushrooms","tomatoes","onions or shallots","wine"]},{"id":1584,"name":"Jurançon AOC","country":"France","region":"Béarn","continent":"Europe","qid":"Q921560","blurb":"Wine region in France","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Manseng%20juran%C3%A7on.jpg","url":"https://en.wikipedia.org/wiki/Juran%C3%A7on_AOC","infobox":true},{"id":1585,"name":"laguiole cheese","country":"France","continent":"Europe","qid":"Q681326","blurb":"French cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Laguiole%20%28fromage%29%2001.jpg","url":"https://en.wikipedia.org/wiki/Laguiole_cheese","infobox":true},{"id":1586,"name":"Langres cheese","country":"France","continent":"Europe","qid":"Q1240158","blurb":"French cheese from the plateau of Langres in the region of Champagne-Ardenne","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Langres%20fromage%20AOP%20coupe.jpg","url":"https://en.wikipedia.org/wiki/Langres_cheese","infobox":true,"prepSummary":"The specifications for this Appellation d'origine contrôlée (AOC), recognized since 1991, were approved by Decree No. 2009-49 of January 13, 2009, published in the Journal Officiel on January 15, 2009. The specifications define an AOC area covering two districts of Haute-Marne (Chaumont and Langres), one canton in the Vosges (Neufchâteau), and four villages in Côte-d'Or. The authorized cow breeds are French Simmental, Montbéliarde, and Brown Swiss. Prim'Holstein cattle are tolerated as long as they do not exceed 50% of the herd."},{"id":1587,"name":"languette","country":"France","continent":"Europe","qid":"Q25485663","blurb":"thin elongated piece of beef","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Langet.jpg"},{"id":1588,"name":"Liver mousse","country":"France","continent":"Europe","qid":"Q70940386","blurb":"Spreadable mousse made wıth poultry liver","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mousse%20de%20canard%20au%20porto.jpg"},{"id":1589,"name":"lobster bisque","country":"France","continent":"Europe","qid":"Q107791506","blurb":"dish"},{"id":1590,"name":"Lobster Thermidor","country":"France","continent":"Europe","qid":"Q2894864","blurb":"French lobster dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lobster%20Thermidor.jpg","url":"https://en.wikipedia.org/wiki/Lobster_Thermidor","infobox":true,"ingredients":["lobster meat","egg yolks","brandy","mustard"]},{"id":1591,"name":"Longanisse","country":"France","continent":"Europe","qid":"Q107387621","blurb":"French-Algerian sausage","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Langanisse.jpg"},{"id":1592,"name":"Maroilles","country":"France","continent":"Europe","qid":"Q734978","blurb":"cow's-milk cheese made in the regions of Picardy and Nord-Pas-de-Calais in northern France","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Maroilles%20%28cheese%29.jpg","url":"https://en.wikipedia.org/wiki/Maroilles_cheese","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0123","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1593,"name":"mayonnaise","country":"France","continent":"Europe","qid":"Q167893","blurb":"thick, creamy sauce often used as a condiment, composed primarily of egg yolks and oil","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mayonnaise%20%281%29.jpg","url":"https://en.wikipedia.org/wiki/Mayonnaise","infobox":true,"ingredients":["Oil","egg yolk","vinegar or lemon juice"],"prepSummary":"Recipes for mayonnaise date to the early nineteenth century. In 1815, Louis Eustache Ude wrote: No 58.—Mayonnaise. Take three spoonfuls of Allemande, six ditto of aspic, and two of oil. Add a little tarragon vinegar, that has not boiled, some pepper and salt, and minced ravigotte, or merely some parsley. Then put in the members of fowl, or fillets of soles, &c. Your mayonnaise must be put to ice; neither are you to put the members into your sauce till it begins to freeze. Next dish your meat or fish, mask with the sauce before it be quite frozen, and garnish your dish with whatever you think proper, as beet root, jelly, nasturtiums, &c."},{"id":1594,"name":"McBaguette","country":"France","continent":"Europe","qid":"Q3303593","blurb":"hamburger sold by McDonald's in France","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Un%20Mc%20Baguette%20en%20janvier%202021.jpg"},{"id":1595,"name":"melon du Haut-Poitou","country":"France","continent":"Europe","qid":"Q16664041","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Melon%20du%20Haut-Poitou%20en%20tranches.jpg","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-FR-0029","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1596,"name":"Melon du Quercy","country":"France","region":"Quercy","continent":"Europe","qid":"Q21427617","blurb":"French cantaloupe","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Melons%20du%20Quercy%20sur%20un%20march%C3%A9.jpg","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-FR-0086","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1597,"name":"Merlot","country":"France","continent":"Europe","qid":"Q213338","blurb":"Italian grape variety","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Merlot%20Grape.jpg","url":"https://en.wikipedia.org/wiki/Merlot","infobox":true,"originClaims":["France","Italy"]},{"id":1598,"name":"Mesclun","country":"France","region":"Provence","continent":"Europe","qid":"Q3082973","blurb":"salad mix","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Salade%20mesclun%20et%20ch%C3%A8vre%20chaud%20sur%20toasts.jpg","url":"https://en.wikipedia.org/wiki/Mesclun","infobox":true,"ingredients":["Chervil","arugula","leafy lettuces","endive","chive"]},{"id":1599,"name":"Méture","country":"France","continent":"Europe","qid":"Q20972433","blurb":"corn bread"},{"id":1600,"name":"Meule de Bray","country":"France","continent":"Europe","qid":"Q115686609","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Meule%20de%20Bray%202.jpg"},{"id":1601,"name":"mille-feuille","country":"France","continent":"Europe","qid":"Q12491","blurb":"French pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mille-feuille%2020100916.jpg","url":"https://en.wikipedia.org/wiki/Mille-feuille","infobox":true,"ingredients":["Puff pastry","custard","powdered sugar"],"course":"Dessert"},{"id":1602,"name":"mimolette extra vieille","country":"France","continent":"Europe","qid":"Q20968815","blurb":"French cheese"},{"id":1603,"name":"Mirliton de Pont-Audemer","country":"France","continent":"Europe","qid":"Q3316075","blurb":"Norman pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mirliton%20de%20Pont-Audemer.png"},{"id":1604,"name":"Mirliton de Rouen","country":"France","continent":"Europe","qid":"Q3316076","blurb":"Norman puff pastry tart","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mirliton%20de%20Rouen.png"},{"id":1605,"name":"Moët Impérial","country":"France","continent":"Europe","qid":"Q108680453","blurb":"champagne"},{"id":1606,"name":"Mont d'Or chaud","country":"France","continent":"Europe","qid":"Q877910","blurb":"hot cheese dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mont%20d%27Or%20chaud%20003.JPG","originClaims":["France","Switzerland"]},{"id":1607,"name":"morbier","country":"France","continent":"Europe","qid":"Q177727","blurb":"French cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Morbier%20%28fromage%29%2001.jpg","url":"https://en.wikipedia.org/wiki/Morbier_cheese","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0179","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1608,"name":"Mornay sauce","country":"France","continent":"Europe","qid":"Q2463769","blurb":"type of béchamel sauce including cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sauce%20Mornay.jpg","url":"https://en.wikipedia.org/wiki/Mornay_sauce","infobox":true,"ingredients":["Béchamel sauce","Gruyère","Parmesan"]},{"id":1609,"name":"Moules farcies à la sétoise","country":"France","continent":"Europe","qid":"Q137884965","blurb":"dish from Languedoc","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Moules%20farcies%20%C3%A0%20la%20s%C3%A9toise%2002.jpg"},{"id":1610,"name":"munster","country":"France","continent":"Europe","qid":"Q765540","blurb":"type of French cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Munster%2001.jpg","url":"https://en.wikipedia.org/wiki/Munster_cheese","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0125","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1611,"name":"Muscat du Ventoux","country":"France","region":"Vaucluse","continent":"Europe","qid":"Q3328297","blurb":"variety of grape","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Raisin%20AOC%20Ventoux.JPG","url":"https://en.wikipedia.org/wiki/Muscat_du_Ventoux","infobox":true,"prepSummary":"The only variety authorized for this production is the Muscat Hamburg . The vine must be trellised or on a vertical plane or in two oblique planes promoting sunshine. ( tying -called \"lyre\"). It is planted at a density of 2200 plants per hectare in lyre of 3000 vines/ha in vertical trellising. Plantings before the publication of the decree had until the 2010 harvest to be brought into compliance. The height of tying must exceed 1.2 m above the support wire for vertical planting, a tolerance of 1 m being paid for vineyards in place. For vines lyre, tying must exceed 1 m. Irrigation is permitted from fruit set.","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0049","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1612,"name":"musculine","country":"France","continent":"Europe","qid":"Q3328358","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Musculine%20et%20pi%C3%A8ce%20de%20un%20euro.JPG"},{"id":1613,"name":"Napoleon cake","country":"France","continent":"Europe","qid":"Q15906640","blurb":"dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/TortNapoleon%28kuski%29.jpg"},{"id":1614,"name":"neufchâtel","country":"France","continent":"Europe","qid":"Q1241190","blurb":"a soft, slightly crumbly, mold-ripened cheese made in the Neufchâtel-en-Bray, French region of Normandy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/C%C5%93urs%20de%20Neufch%C3%A2tel%2001.jpg","url":"https://en.wikipedia.org/wiki/Neufch%C3%A2tel_cheese","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0126","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1615,"name":"Niçard salad","country":"France","region":"Provence-Alpes-Côte d'Azur","continent":"Europe","qid":"Q209486","blurb":"composed tomato, egg, fish and vegetable salad","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Salade%20ni%C3%A7oise%20%287545098258%29.jpg","url":"https://en.wikipedia.org/wiki/Salade_ni%C3%A7oise","infobox":true,"ingredients":["Tomatoes","tuna or anchovies","Niçoise olives","egg"],"prepSummary":"The version known in Nice in the late 19th century was a basic combination of tomatoes, anchovies and olive oil, described as \"simple food for poor people\". Over time, other fresh and mostly raw ingredients were added to the salad as served in Nice. A 1903 recipe by Henri Heyraud in a book called La Cuisine à Nice included tomatoes, anchovies, artichokes, olive oil, red peppers and black olives, but excluded tuna and lettuce. The dressing included olive oil, vinegar, mustard and fines herbes. Former Nice mayor and cookbook author Jacques Médecin was a strict salad traditionalist.","province":"Alpes-Maritimes","city":"Nice","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1616,"name":"Niflettes","country":"France","continent":"Europe","qid":"Q3341335","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Niflettes%20de%20Seine%20et%20Marne.jpg"},{"id":1617,"name":"Ossau-Iraty","country":"France","continent":"Europe","qid":"Q520598","blurb":"Occitan-Basque cheese made from sheep milk","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fromages%20Ossau-Iraty%20003.jpg","url":"https://en.wikipedia.org/wiki/Ossau-Iraty","infobox":true,"prepSummary":"Production techniques are very much in the essence of old world methods whereby the sheep still graze mountain pastures. The milk must come from the breeds Basco-Béarnaise, Red-face Manech, or Black-face Manech. This is an uncooked cheese made through pressing. When offered as a farm-produced cheese (known as fromage fermier, fromage de ferme or produit fermier), the AOC regulations stipulate that only raw, unpasteurized milk be used.","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0127","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1618,"name":"paille (pastry)","country":"France","continent":"Europe","qid":"Q133286121","blurb":"French puff pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/French%20cooky%20from%20puff%20pastra%20with%20Marmalade%20PD%202.JPG"},{"id":1619,"name":"pain de campagne","country":"France","continent":"Europe","qid":"Q3360595","blurb":"French risen bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Boule%20de%20campagne%2001.jpg","url":"https://en.wikipedia.org/wiki/Pain_de_campagne","infobox":true},{"id":1620,"name":"pan-bagnat","country":"France","region":"Provence-Alpes-Côte d'Azur","continent":"Europe","qid":"Q2919135","blurb":"specialty sandwich in the Nice area, France","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pan-bagnat%20001.jpg","url":"https://en.wikipedia.org/wiki/Pan_bagnat","infobox":true,"ingredients":["Pain de campagne or round white bread","radishes or/and scallion","green bell pepper","tomatoes","pepper","egg","olives","anchovies or/and tuna"],"prepSummary":"Pan bagnat is prepared using bread or homemade bread that is generally round (French: pain de ménage) optionally rubbed with garlic, tuna, anchovies, sliced tomato, olives, olive oil, salt and pepper. Additional ingredients to prepare the dish can include arugula, basil, artichoke, and red wine vinegar. The olive oil is typically used on the bread, which may be marinated or soaked in the oil and then strained off, hence the name \"bathed bread\". The garlic is sometimes used to rub the bread with.","province":"Alpes-Maritimes","city":"Nice","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1621,"name":"Parisienne","country":"France","continent":"Europe","qid":"Q2052426","blurb":"French culinary specialty"},{"id":1622,"name":"Pâté de campagne","country":"France","continent":"Europe","qid":"Q2120163","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/La%20Tuili%C3%A8re%20-%20Montloup%20-%20Ferme%20auberge%20Au%20pr%C3%A9%20de%20mon%20arbre%20-%20Terrine%20de%20campagne.jpg"},{"id":1623,"name":"Pélardon","country":"France","continent":"Europe","qid":"Q965981","blurb":"French cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/P%C3%A9lardon%2002.jpg","url":"https://en.wikipedia.org/wiki/P%C3%A9lardon","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-9140","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1624,"name":"Petatou","country":"France","continent":"Europe","qid":"Q12353750","blurb":"French Touraine dish"},{"id":1625,"name":"Petit épeautre de Haute-Provence","country":"France","continent":"Europe","qid":"Q18400196","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sault%20Aroma%20plantes%20farine%20de%20petit%20%C3%A9peautre%20de%20Haute-Provence.JPG","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-FR-0475","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1626,"name":"Pieds paquets","country":"France","region":"Provence","continent":"Europe","qid":"Q3382650","blurb":"traditional Marseilles dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pieds%20%26%20Paquets.JPG","url":"https://en.wikipedia.org/wiki/Pieds_paquets","infobox":true,"prepSummary":"Writing in 1958, Waverley Root observed that although the packages used to be cooked with calves' feet, that was no longer the case except in Nice, where the dish was called tripes à la niçoise. If using sheep's feet, the hair on them is seared off, then the feet are placed in the bottom of the pot in which the packages will be stewed. To make the packages, sheep's tripe is cleaned and cut into four to eight squares. Each piece is stuffed with onions, parsley, garlic, and salt pork before being rolled and wrapped into a small pouch or package. The stuffed offal is then stewed for several hours in a white wine and tomato sauce.","course":"Main course"},{"id":1627,"name":"Pineau des Charentes","country":"France","continent":"Europe","qid":"Q2095599","blurb":"Regional aperitif of western France","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pineau%20%C3%8Ele%20de%20R%C3%A9.jpg","url":"https://en.wikipedia.org/wiki/Pineau_des_Charentes","infobox":true,"prepSummary":"The annual production of pineau is around 14,000,000 litres. Around 80% of this is made in the Charente-Maritime département. Its production is controlled under the Appellation d'Origine Contrôlée 'vin de liqueur' classification, though it is not a wine in the ordinary sense. In principle the same producer grows the grapes, makes the wine and distills it into brandy, presses the fresh grape juice and then blends and matures the result. The geographical zone authorized for the production of Pineau des Charentes AOC is practically identical with that for Cognac, and in fact many of the artisanal producers of pineau (numbering several hundred) also sell their own Cognac."},{"id":1628,"name":"Pissaladière","country":"France","region":"Provence","continent":"Europe","qid":"Q1815839","blurb":"Provençal-Ligurian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pissaladiera.jpg","url":"https://en.wikipedia.org/wiki/Pissaladi%C3%A8re","infobox":true,"ingredients":["Bread dough","onions","olives","garlic","anchovies or pissalat"],"course":"Warm or cold","originClaims":["France","Italy"]},{"id":1629,"name":"pithivier","country":"France","region":"Pithiviers","continent":"Europe","qid":"Q3389336","blurb":"round, enclosed French pie","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pithiviers%20de%20faisan.jpg","url":"https://en.wikipedia.org/wiki/Pithivier","infobox":true,"ingredients":["Puff pastry","frangipane of almond paste if sweet"]},{"id":1630,"name":"Plombières","country":"France","continent":"Europe","qid":"Q71988103","blurb":"Frozen custard"},{"id":1631,"name":"Pommé","country":"France","continent":"Europe","qid":"Q17636964","blurb":"culinary tradition with apples and cider","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ramougerie.jpg"},{"id":1632,"name":"Pont-l'Évêque","country":"France","continent":"Europe","qid":"Q1233145","blurb":"uncooked, unpressed cow's-milk cheese, originally manufactured in the area around the commune of Pont-l'Évêque, in the Calvados département of Normandy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pont-l%27%C3%89v%C3%AAque%2003.jpg","url":"https://en.wikipedia.org/wiki/Pont-l'%C3%89v%C3%AAque_cheese","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0129","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1633,"name":"Porchetta PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q1106345","blurb":"traditional Italian meat product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/PorchettaBlackPepperAUSFeb09.jpg","url":"https://en.wikipedia.org/wiki/Porchetta","infobox":true,"ingredients":["Pork","rosemary","garlic","pepper"],"originClaims":["Italy","France"]},{"id":1635,"name":"Poularde aux morilles","country":"France","continent":"Europe","qid":"Q3400238","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Paul%20Bocuse%20044.JPG"},{"id":1636,"name":"poularde demi-deuil","country":"France","continent":"Europe","qid":"Q55599165","blurb":"French dish"},{"id":1637,"name":"Pouligny-saint-pierre","country":"France","continent":"Europe","qid":"Q640839","blurb":"French goat cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pouligny-saint-pierre%20%28fromage%29%2003.jpg","url":"https://en.wikipedia.org/wiki/Pouligny-Saint-Pierre_cheese","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0128","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1638,"name":"Praline","country":"Belgium","continent":"Europe","qid":"Q116150719","blurb":"confections made from nuts","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/SouthernCandymakersPralines.jpg","url":"https://en.wikipedia.org/wiki/Praline_(nut_confection)","infobox":true,"ingredients":["nuts","syrup"]},{"id":1639,"name":"Quatre mendiants","country":"France","continent":"Europe","qid":"Q1760240","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Quatre%20mendiants%202.jpg"},{"id":1640,"name":"ragù","country":"Italy","continent":"Europe","qid":"Q5571808","blurb":"meat-based sauce in Italian cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tordelli%20al%20rag%C3%B9.JPG","url":"https://en.wikipedia.org/wiki/Rag%C3%B9","infobox":true,"ingredients":["Meat","vegetables"],"originClaims":["France","Italy"]},{"id":1641,"name":"Raïto","country":"France","continent":"Europe","qid":"Q3421424","blurb":"provencal sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ra%C3%AFto%20sauce%20proven%C3%A7ale%20%C3%A0%20la%20tomate.jpg"},{"id":1642,"name":"Rambol","country":"France","continent":"Europe","qid":"Q28493422","blurb":"type of French cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Part%20de%20Rambol%20aux%20noix.jpg"},{"id":1643,"name":"Raviole du Dauphiné","country":"France","region":"Rhône-Alpes","continent":"Europe","qid":"Q3420363","blurb":"French pasta dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Beaumes-de-Venise%20Ravioles%20en%20gratin.jpg","url":"https://en.wikipedia.org/wiki/Raviole_du_Dauphin%C3%A9","infobox":true,"prepSummary":"Around 2,500 tonnes of ravioles were produced in 2005, which by 2007 had more than doubled to 5,103 tonnes. or at the traditional Raviole Festival of Eymeux.","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-FR-0583","giAttribution":"European Commission — eAmbrosia — CC BY 4.0","province":"Drôme","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1644,"name":"ravioli","country":"Italy","continent":"Europe","qid":"Q20053","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ravioli%20di%20Faraona.JPG","url":"https://en.wikipedia.org/wiki/Ravioli","infobox":true,"ingredients":["Flour","eggs","water","filling"],"originClaims":["Italy","France"]},{"id":1645,"name":"Reblochon","country":"France","continent":"Europe","qid":"Q543805","blurb":"soft washed-rind and smear-ripened French cheese made in the Alpine region of Savoy from raw cow's milk","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Reblochon%2011.jpg","url":"https://en.wikipedia.org/wiki/Reblochon","infobox":true,"originClaims":["France","Italy"],"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0130","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1646,"name":"Regional Bordeaux AOCs","country":"France","continent":"Europe","qid":"Q2743615","blurb":"French wine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ch%C3%A2teau%20Recougne%20Bordeaux%20Sup%C3%A9rieur%20red%20wine.jpg","url":"https://en.wikipedia.org/wiki/Regional_Bordeaux_AOCs","infobox":true,"prepSummary":"The vineyard area devoted to the production of Bordeaux AOC wines is approximately , of which are used for red wine and for white wine. Average yearly production is 3,300,000 hectolitres, corresponding to approximately 431 million 75 cl bottles, with 2,300,100 hectolitres of red wine and 304,000 hectolitres of white wine. The maximal authorized yield for Bordeaux AOC is 55 hectoliter per hectare, and the alcohol level of the wine must be between 10 and 13 volume percent."},{"id":1647,"name":"Reinette de Champagne","country":"France","continent":"Europe","qid":"Q1061107","blurb":"apple cultivar","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Reinette%20de%20Champagne%20on%20tree%2C%20National%20Fruit%20Collection%20%28acc.%201948-667%29.jpg"},{"id":1648,"name":"rigotte de Condrieu","country":"France","continent":"Europe","qid":"Q2089007","blurb":"French cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/WikiCheese%20-%20Rigotte%20de%20Condrieu%20-%2020150619%20-%20001.jpg","url":"https://en.wikipedia.org/wiki/Rigotte_de_Condrieu","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0782","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1649,"name":"riz à l'impératrice","country":"France","continent":"Europe","qid":"Q16672930","blurb":"elaborate molded version of rice pudding in French haute cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Riz%20%C3%A0%20l%27imp%C3%A9ratrice.jpg","url":"https://en.wikipedia.org/wiki/Riz_%C3%A0_l'imp%C3%A9ratrice","infobox":true,"ingredients":["Rice","gelatin","liqueurs","candied fruit"],"prepSummary":"Urbain Dubois (1864) writes at the end of his Rice Bread à l’Impératrice: “Rice à l’Impératrice also refers to a plombières rice mixture arranged in a dome-shaped mold in alternating layers with apricot marmalade, which is then beaten for 25 minutes on salted ice,” and further on he gives another frozen dessert: apricot bread à l’Impératrice. He is the first to mention this recipe. Jules Gouffé (1873) is the author of the complete canonical recipe: he cooks his rice pudding in cream with a vanilla bean, cooking it for 1 hour in a bain-marie in the oven. He sautés a salpicon of almond, pear, apricot, greengage plum, and cherry with syrup and Maraschino.","course":"Dessert"},{"id":1650,"name":"Rollot","country":"France","continent":"Europe","qid":"Q2587663","blurb":"French cheese"},{"id":1651,"name":"Roquefort cheese","country":"France","continent":"Europe","qid":"Q189221","blurb":"French cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Wikicheese%20-%20Roquefort%20-%2020150417%20-%20002.jpg","url":"https://en.wikipedia.org/wiki/Roquefort","infobox":true,"prepSummary":"Roquefort is made entirely from the milk of the Lacaune breed of sheep. Prior to the Appellation d'Origine Contrôlée (AOC) regulations of 1925, a small amount of cow's or goat's milk was sometimes added. Around of milk is required to make of Roquefort. , there are seven Roquefort producers. The largest-volume brand by far is made by the , since 1990 a subsidiary of Lactalis. Other producers are Papillon, Carles, , , Vernières and Le Vieux Berger. Around three million cheese wheels are made annually (10,000 tonnes) making it, after Comté, France's second-most-popular cheese."},{"id":1652,"name":"rougail","country":"France","continent":"Europe","qid":"Q3443152","blurb":"dish of Reunionese origin","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rougail%20Saucisse%2004-07-07.jpg","url":"https://en.wikipedia.org/wiki/Rougaille","infobox":true,"originClaims":["France","Mauritius"]},{"id":1653,"name":"Rougail saucisse","country":"France","continent":"Europe","qid":"Q3443155","blurb":"Dish from Reunion Island","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bourbon%20Saveur%20974%20%28Belley%29%20-%20rougail%20saucisses.jpg"},{"id":1654,"name":"rouille","country":"France","continent":"Europe","qid":"Q1937652","blurb":"provençal sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sauce%20rouille%20%28d%C3%A9cembre%202023%29.jpg","url":"https://en.wikipedia.org/wiki/Rouille","infobox":true},{"id":1655,"name":"roux","country":"France","continent":"Europe","qid":"Q746427","blurb":"simple and basic cooking sauce made with butter (or other fat) and flour","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Roux%20bianco.JPG","url":"https://en.wikipedia.org/wiki/Roux","infobox":true,"prepSummary":"The fat is heated in a pot or pan, melting it if necessary. Then the flour is added. The mixture is heated and stirred until the flour is incorporated, and then cooked until at least the point where a raw flour taste is no longer apparent and the desired colour has been reached. The final colour can range from nearly white to nearly black, depending on the length of time it is heated and its intended use."},{"id":1656,"name":"Saint Agur Blue","country":"France","continent":"Europe","qid":"Q1244306","blurb":"pasteurized blue cheese from central France","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/SaintAgurCheese.jpg","url":"https://en.wikipedia.org/wiki/Saint_Agur_Blue","infobox":true},{"id":1657,"name":"Saint-Nectaire","country":"France","continent":"Europe","qid":"Q548309","blurb":"a French AOC cheese made in the Auvergne region of central France.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Saint-Nectaire.jpg","url":"https://en.wikipedia.org/wiki/Saint-Nectaire","infobox":true,"prepSummary":"The Saint-Nectaire is the first farmstead Appellation in France, in terms of volume. It represents 6,500 tons per year, and the number of farmstead producers amounts to 240 farmers. Moreover, the dairy industries and cheese factories produce 7000 tons.","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0132","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1658,"name":"Saint-Pourçain AOC","country":"France","region":"Rhône-Alpes","continent":"Europe","qid":"Q10214","blurb":"AOC for wine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Vichy%20-%20Restaurant%20Le%20Bungalow%2C%20verre%20et%20bouteille%20de%20Saint-Pour%C3%A7ain.jpg","url":"https://en.wikipedia.org/wiki/Saint-Pour%C3%A7ain_AOC","infobox":true,"province":"Allier","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1659,"name":"Sainte-Maure de Touraine","country":"France","continent":"Europe","qid":"Q652628","blurb":"goat-milk cheese from the department of Indre-et-Loire, France","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sainte-Maure%20de%20touraine%2004.jpg","url":"https://en.wikipedia.org/wiki/Sainte-Maure_de_Touraine","infobox":true,"prepSummary":"1,065 tons of Sainte-Maure de Touraine was produced in 2003, 58% on dairies and 42% on farms. Since it became an AOC in 1990, its production has strongly increased, from 275 tons (a nearly 300% increase).","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0133","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1660,"name":"Salambo","country":"France","continent":"Europe","qid":"Q2398830","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gland%20%28p%C3%A2tisserie%29.jpg"},{"id":1661,"name":"salers","country":"France","continent":"Europe","qid":"Q1245627","blurb":"French semi-hard com milk cheese originating from Salers, located in the Massif Central, central France","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Salers%20%28fromage%29%2001.jpg","url":"https://en.wikipedia.org/wiki/Salers_cheese","infobox":true,"atRiskEvidence":"Traditional Salers producers are becoming increasingly rare, with fewer than 100 farmhouse producers remaining today.","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0134","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1662,"name":"sauce bercy","country":"France","continent":"Europe","qid":"Q12535119","blurb":"French sauce","url":"https://en.wikipedia.org/wiki/Sauce_bercy","infobox":true},{"id":1663,"name":"sauce ravigote","country":"France","continent":"Europe","qid":"Q2054216","blurb":"classic, lightly acidic sauce in French cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ravigote%20%C3%A0%20l%27%C3%A9chalotte.jpg","url":"https://en.wikipedia.org/wiki/Sauce_ravigote","infobox":true},{"id":1664,"name":"Sauce Robert","country":"France","continent":"Europe","qid":"Q3474126","blurb":"French sauce consisting of onions, white wine, pepper, demi-glace, and mustard","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Steak%20sauce%20Robert.jpg","url":"https://en.wikipedia.org/wiki/Sauce_Robert","infobox":true},{"id":1665,"name":"Saucisson chaud","country":"France","continent":"Europe","qid":"Q64463218","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Saucisson%20chaud%20truff%C3%A9%20aux%20pistaches%20et%20pommes%20de%20terre%20saut%C3%A9es%20%28d%C3%A9cembre%202020%29%20-%202.jpg"},{"id":1666,"name":"Saumon à l'oseille","country":"France","continent":"Europe","qid":"Q17627934","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Saumon%20%C3%A0%20l%27oseille.jpg"},{"id":1667,"name":"Selles-sur-Cher cheese","country":"France","continent":"Europe","qid":"Q1249172","blurb":"goat-milk cheese from Loir-et-Cher, France","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Selles-sur-cher%201.jpg","url":"https://en.wikipedia.org/wiki/Selles-sur-Cher_cheese","infobox":true},{"id":1668,"name":"Soignon","country":"France","continent":"Europe","qid":"Q110233063","blurb":"French cheese product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Soignon.jpg"},{"id":1669,"name":"Soumaintrain","country":"France","continent":"Europe","qid":"Q2304082","blurb":"French cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Soumaintrain.jpg","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-FR-01298","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1670,"name":"suprême sauce","country":"France","continent":"Europe","qid":"Q936620","blurb":"classic French sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pan%20Roasted%20Chicken%20Breasts%2C%20Garlic%20Mashed%20Potatoes%2C%20Fiddlehead%20Ferns%20and%20Sauce%20Supreme.jpg","url":"https://en.wikipedia.org/wiki/Supr%C3%AAme_sauce","infobox":true,"ingredients":["Velouté sauce","cream or crème fraîche"],"prepSummary":"According the Larousse Gastronomique, a seminal work of French haute cuisine, first published in 1938, suprême sauce is made from the mother sauce velouté (white stock thickened with a white roux—in the case of suprême sauce, chicken stock is usually preferred), reduced with heavy cream or crème fraîche, and then strained through a fine sieve. A light squeeze of lemon juice is commonly added. In many cases, chefs also choose to add finely chopped and lightly sautéed mushrooms to the dish, although this was not specifically mentioned in Larousse Gastronomique or by Auguste Escoffier, the \"Emperor of the World's Kitchens\", who was an arbiter of classic French cuisine."},{"id":1671,"name":"Tarte à l'badrée","country":"France","continent":"Europe","qid":"Q109045517","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tarte%20%C3%A0%20l%E2%80%99badr%C3%A9e%2002.jpg","url":"https://en.wikipedia.org/wiki/Tarte_%C3%A0_l'badr%C3%A9e","infobox":true,"ingredients":["crème fraîche","eggs"],"course":"Dessert"},{"id":1672,"name":"Tarte à la tomate","country":"France","continent":"Europe","qid":"Q90224622","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pr%C3%A9paration%20d%27une%20tarte%20%C3%A0%20la%20tomate%20%2806%29%20-%20sortie%20du%20four.jpg"},{"id":1673,"name":"Tarte au sucre de Pérouges","country":"France","continent":"Europe","qid":"Q3094706","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Une%20galette%20de%20P%C3%A9rouges%20%28tarte%20au%20sucre%29%20en%20avril%202021.jpg"},{"id":1674,"name":"tarte flambée","country":"France","continent":"Europe","qid":"Q316849","blurb":"traditional food of Alsace, Saarland, Baden, and Pfalz","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Franchettis%20Gasthaus%20%2B%20Kitchen%20-%202021-02-05%20-%20Sarah%20Stierch%2006.jpg","url":"https://en.wikipedia.org/wiki/Flammekueche","infobox":true,"ingredients":["Bread dough","fromage frais or crème fraîche","onions","lardons"],"originClaims":["France","Germany"]},{"id":1675,"name":"tartlet","country":"France","continent":"Europe","qid":"Q48792394","blurb":"small pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Julienne%201.jpg"},{"id":1676,"name":"Tête de Moine","country":"France","continent":"Europe","qid":"Q687579","blurb":"Swiss cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Girolle%20tete%20de%20moine.jpg","url":"https://en.wikipedia.org/wiki/T%C3%AAte_de_Moine","originClaims":["France","Switzerland"]},{"id":1677,"name":"Tome de Bray","country":"France","continent":"Europe","qid":"Q115686593","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tome%20de%20Bray%201.jpg"},{"id":1678,"name":"tome des Bauges","country":"France","continent":"Europe","qid":"Q524966","blurb":"unpasteurised cow-milk cheese from the Bauges Mountains, France","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tome%20des%20Bauges.jpg","url":"https://en.wikipedia.org/wiki/Tome_des_Bauges","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0254","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1679,"name":"Tomme des Pyrénées","country":"France","continent":"Europe","qid":"Q1227853","blurb":"French cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tommes%20des%20Pyr%C3%A9n%C3%A9es.jpg","url":"https://en.wikipedia.org/wiki/Tomme_des_Pyr%C3%A9n%C3%A9es","infobox":true,"heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-FR-0176","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1680,"name":"tomme du Nevet","country":"France","continent":"Europe","qid":"Q22442810","blurb":"French cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tomme%20du%20N%C3%A9vet%20nature%20%283%29.jpg"},{"id":1681,"name":"tripes à la mode de Caen","country":"France","continent":"Europe","qid":"Q356690","blurb":"traditional dish in Normandy cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tripe%20%C3%A0%20la%20mode%20de%20Caen%202.jpg","url":"https://en.wikipedia.org/wiki/Tripes_%C3%A0_la_mode_de_Caen","infobox":true},{"id":1682,"name":"Truite meunière","country":"France","continent":"Europe","qid":"Q117353679","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Truite%20meuni%C3%A8re.jpg"},{"id":1683,"name":"Trulle","country":"France","continent":"Europe","qid":"Q30737424","blurb":"black pudding from Nice, France stuffed with chard","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Trulle%20ni%C3%A7oise.jpg"},{"id":1684,"name":"Vacherin Mont-d'Or","country":"France","continent":"Europe","qid":"Q662125","blurb":"Soft cheese made in France and Switzerland","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Vacherin%20du%20haut%20Doubs.jpg","url":"https://en.wikipedia.org/wiki/Vacherin_Mont_d'Or","infobox":true,"originClaims":["France","Switzerland"]},{"id":1685,"name":"Valençay","country":"France","continent":"Europe","qid":"Q659277","blurb":"unpasteurised goats-milk cheese from the province of Berry, France","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Valen%C3%A7ay%2004.jpg","url":"https://en.wikipedia.org/wiki/Valen%C3%A7ay_cheese","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-FR-0076","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1686,"name":"Veal Orloff","country":"France","continent":"Europe","qid":"Q3555157","blurb":"19th century dish of French cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/French%20meat.jpg","url":"https://en.wikipedia.org/wiki/Veal_Orloff","infobox":true,"ingredients":["veal","mushroom","onion","Mornay sauce"],"course":"Main course"},{"id":1687,"name":"velouté sauce","country":"France","continent":"Europe","qid":"Q58261","blurb":"classic French sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Making%20White%20sauce%205.jpg","url":"https://en.wikipedia.org/wiki/Velout%C3%A9_sauce","infobox":true,"ingredients":["Stock","roux"]},{"id":1688,"name":"Volailles de Janzé","country":"France","continent":"Europe","qid":"Q55600185","blurb":"poultry from the region of Ille-et-Vilaine and neighboring cantons","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-FR-0168","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1689,"name":"waffle","country":"France","region":"Western Europe","continent":"Europe","qid":"Q375","blurb":"batter- or dough-based food cooked between two patterned, shaped plates","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gaufre%20molle.jpg","url":"https://en.wikipedia.org/wiki/Waffle","infobox":true,"ingredients":["Batter or dough"],"originClaims":["Belgium","France"]},{"id":1690,"name":"warm goat cheese salad","country":"France","continent":"Europe","qid":"Q65589417","blurb":"French dish, consisting of Chèvre cheese served hot","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Salade%20de%20ch%C3%A8vre%20chaud%20002.jpg","url":"https://en.wikipedia.org/wiki/Ch%C3%A8vre_chaud","infobox":true,"ingredients":["Chèvre cheese","Baguette"],"course":"Hot"},{"id":1691,"name":"Zézette de Sète","country":"France","continent":"Europe","qid":"Q3576541","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Z%C3%A9zettes%20de%20S%C3%A8te.JPG"},{"id":1692,"name":"steak tartare","country":"France","region":"Francia","continent":"Elsewhere","qid":"Q749593","blurb":"meat dish made from finely chopped raw beef or horse meat","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Steak%20Tartare%20in%20Dresden.jpg","url":"https://en.wikipedia.org/wiki/Steak_tartare","infobox":true,"ingredients":["Raw beef"],"course":"Main course"},{"id":1693,"name":"zibdieh","country":"Palestinian National Authority","region":"Gaza Strip","continent":"Elsewhere","qid":"Q139251202","blurb":"Palestinian dish, shrimps in spicy tomato sauce"},{"id":1694,"name":"Achma","country":"Georgia","region":"Adjara","continent":"Asia","qid":"Q4073388","blurb":"dish from Georgia","url":"https://en.wikipedia.org/wiki/Achma","infobox":true,"ingredients":["style of khachapuri"],"course":"hot","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1695,"name":"acıka","country":"Georgia","region":"Abkhazia","continent":"Asia","qid":"Q378283","blurb":"Georgian condiment","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Adjika%20e-citizen.jpg","url":"https://en.wikipedia.org/wiki/Ajika","infobox":true,"ingredients":["Capsicum"],"course":"[[Dip (food)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1696,"name":"Akhasheni","country":"Georgia","continent":"Asia","qid":"Q5763543","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Badagoni%20wine.jpg","url":"https://en.wikipedia.org/wiki/Akhasheni","infobox":true},{"id":1698,"name":"Chanakhi","country":"Georgia","continent":"Asia","qid":"Q2378108","blurb":"traditional Georgian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chanakhi.jpg","url":"https://en.wikipedia.org/wiki/Chanakhi","infobox":true,"ingredients":["Lamb","tomatoes","aubergines","potatoes","garlic","greens"],"prepSummary":"Chanakhi is preferably prepared in individual clay pots and served with bread and cheese. The lamb is placed in the pot with the already-melted butter. Onions, eggplants, potatoes, chopped greens, and tomatoes are added in separate layers."},{"id":1699,"name":"chashushuli","country":"Georgia","continent":"Asia","qid":"Q106194785","blurb":"dish of Georgian cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D0%A7%D0%B0%D1%88%D1%83%D1%88%D1%83%D0%BB%D0%B8%20%28%E1%83%A9%E1%83%90%E1%83%A8%E1%83%A3%E1%83%A8%E1%83%A3%E1%83%9A%E1%83%98%29.Georgian%20ethnic%20cuisine%20%2848802119132%29.jpg","url":"https://en.wikipedia.org/wiki/Chashushuli","infobox":true,"prepSummary":"The meat is cut into small pieces and fried over high heat in a deep frying pan or stew pan (or in a cauldron according to the classic recipe). After the liquid in the meat has evaporated, diced onions are added. When the onion becomes soft, hot boiled water is added to the container and the dish begins to stew over low heat; water is added as needed. When the meat is almost ready, peeled tomatoes (fresh or in their own juice) and tomato paste, seasonings, and, shortly before serving, finely chopped herbs are added to it."},{"id":1700,"name":"chicken tabaka","country":"Georgia","region":"Caucasus","continent":"Asia","qid":"Q4506424","blurb":"chicken dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D0%A6%D1%8B%D0%BF%D0%BB%D0%B5%D0%BD%D0%BE%D0%BA%20%D1%82%D0%B0%D0%B1%D0%B0%D0%BA%D0%B0.jpg","url":"https://en.wikipedia.org/wiki/Chicken_tabaka","infobox":true},{"id":1701,"name":"Gurjaani","country":"Georgia","continent":"Asia","qid":"Q65290112","blurb":"Georgian wine"},{"id":1703,"name":"Kindzmarauli","country":"Georgia","continent":"Asia","qid":"Q2030130","blurb":"Georgian wine variety","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Wine%20bottle%20of%20Kindzmarauli.jpg","url":"https://en.wikipedia.org/wiki/Kindzmarauli","infobox":true},{"id":1704,"name":"Kupati","country":"Georgia","continent":"Asia","qid":"Q3250451","blurb":"Georgian sausage","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/05%20Kupaty%20Sausage%20plate%20-%20Tatiana.jpg","url":"https://en.wikipedia.org/wiki/Kupati","infobox":true},{"id":1705,"name":"Mukuzani","country":"Georgia","continent":"Asia","qid":"Q4306822","blurb":"dry red Georgian wine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mildiani%20mukuzaki.Jpg","url":"https://en.wikipedia.org/wiki/Mukuzani","infobox":true},{"id":1706,"name":"Muzhuzhi","country":"Georgia","continent":"Asia","qid":"Q4305901","blurb":"traditional Georgian dish of cold jellied pork","url":"https://en.wikipedia.org/wiki/Muzhuzhi","infobox":true},{"id":1707,"name":"mzhaveuli","country":"Georgia","continent":"Asia","qid":"Q28666360","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mzhavis%20asorti%20%28%E1%83%9B%E1%83%9F%E1%83%90%E1%83%95%E1%83%98%E1%83%A1%20%E1%83%90%E1%83%A1%E1%83%9D%E1%83%A0%E1%83%A2%E1%83%98%29.JPG"},{"id":1708,"name":"Napareuli","country":"Georgia","continent":"Asia","qid":"Q134587482","blurb":"wine from Georgia (Caucasus)"},{"id":1709,"name":"Pelamushi","country":"Georgia","continent":"Asia","qid":"Q4348190","blurb":"Georgian dessert porridge","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D0%9F%D0%B5%D0%BB%D0%B0%D0%BC%D1%83%D1%88%D0%B8.jpg","url":"https://en.wikipedia.org/wiki/Pelamushi","infobox":true,"prepSummary":"Grape juice is boiled, and flour and/ or corn flour is added to thicken the mixture. Sugar may be added if a sweeter flavour is desired."},{"id":1710,"name":"Saperavi","country":"Georgia","continent":"Asia","qid":"Q1446649","blurb":"grape variety","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Saperavibunch.jpg","url":"https://en.wikipedia.org/wiki/Saperavi","infobox":true},{"id":1711,"name":"Satsebeli","country":"Georgia","continent":"Asia","qid":"Q29886971","blurb":"Georgian tomato sause","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Satsebeli%20%28crop%29.jpg","url":"https://en.wikipedia.org/wiki/Satsebeli","infobox":true,"ingredients":["tomato"],"course":"Sauce"},{"id":1712,"name":"Shkmeruli","country":"Georgia","continent":"Asia","qid":"Q15801159","blurb":"Georgian chicken dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E6%A0%BC%E9%B2%81%E5%90%89%E4%BA%9A%E8%92%9C%E9%85%B1%E9%B8%A1%E8%82%89.jpg","url":"https://en.wikipedia.org/wiki/Shkmeruli","infobox":true,"ingredients":["Chicken","garlic"],"course":"Main"},{"id":1713,"name":"Shoti","country":"Georgia","region":"West Asia","continent":"Asia","qid":"Q2920132","blurb":"type of traditional Georgian bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Shoti.jpg","url":"https://en.wikipedia.org/wiki/Shoti","infobox":true,"ingredients":["White flour"]},{"id":1714,"name":"Sulguni","country":"Georgia","continent":"Asia","qid":"Q2303453","blurb":"Georgian сheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Discs-of-sulguni-cheese.jpg","url":"https://en.wikipedia.org/wiki/Sulguni","infobox":true,"prepSummary":"According to the 1970s sources, Suluguni accounted for around 27% of cheese production in Georgia. It was the third most popular pickled cheese of the Soviet Union, with 16.5% share in 1987 (after bryndza and Ossetian cheese). Suluguni may be produced from normalized milk of cow, buffalo, or a mix of these milks. It is a \"quick cheese\" maturing in just one or two days. Plasticized cheese mass is then cooled, drained of whey and shaped by hand. Shaped cheeses are cured in cold (8-12 °C), mildly acidic brine for 6 to 48 hours."},{"id":1715,"name":"Teliani","country":"Georgia","continent":"Asia","qid":"Q1371502","blurb":"Georgian wine"},{"id":1716,"name":"tklapi","country":"Georgia","continent":"Asia","qid":"Q2906012","blurb":"Georgian fruit leather","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Various%20flavors%20of%20Tklapi%20from%20Dezerter%20Bazaar%20%28Tbilisi%2C%20Georgia%29.jpg","url":"https://en.wikipedia.org/wiki/Tklapi","infobox":true},{"id":1717,"name":"Tsinandali wine","country":"Georgia","continent":"Asia","qid":"Q204269","blurb":"white wine from Georgia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Wine%20bottle%20of%20Tsinandali.jpg","url":"https://en.wikipedia.org/wiki/Tsinandali_wine","infobox":true},{"id":1718,"name":"Vazisubani","country":"Soviet Union","region":"Georgian SSR","continent":"Elsewhere","qid":"Q25205273","blurb":"Georgian wine","url":"https://en.wikipedia.org/wiki/Vazisubani_(wine)","infobox":true},{"id":1719,"name":"Allgäuer Bergkäse","country":"Germany","continent":"Europe","qid":"Q325765","blurb":"German cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bergk%C3%A4se2.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-DE-0460","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1720,"name":"Allgäuer Emmentaler","country":"Germany","continent":"Europe","qid":"Q956024","blurb":"type of cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bundesarchiv%20B%20145%20Bild-F079517-0003%2C%20Bonn%2C%20Veranstaltung%20Bundespresseamt%2C%20Kohl.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-DE-0459","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1721,"name":"Allgäuer Sennalpkäse","country":"Germany","continent":"Europe","qid":"Q24636822","blurb":"cheese from the Allgäu region of Germany","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-DE-00897","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1722,"name":"Altenburger","country":"Germany","continent":"Europe","qid":"Q436943","blurb":"German soft cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Altenburger%20Ziegenk%C3%A4se%20g.U.JPG"},{"id":1723,"name":"Bauernfrühstück","country":"Germany","continent":"Europe","qid":"Q534420","blurb":"potato dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bauernfr%C3%BChst%C3%BCck-01.jpg","url":"https://en.wikipedia.org/wiki/Bauernfr%C3%BChst%C3%BCck","infobox":true,"ingredients":["Fried potatoes","eggs","cream","parsley","onions","bacon or ham"],"prepSummary":"It is similar to the somewhat simpler English bubble and squeak. The ingredients are mixed in a pan and fried as an omelette. It is usually accompanied by a green or tomato salad or gherkins, and rye bread.","course":"Breakfast"},{"id":1724,"name":"Bayrisch Kraut","country":"Germany","continent":"Europe","qid":"Q812609","blurb":"Bavarian cabbage dish","url":"https://en.wikipedia.org/wiki/Bayrisch_Kraut","infobox":true},{"id":1725,"name":"Benjamin Blümchen Cake","country":"Germany","continent":"Europe","qid":"Q139850467","blurb":"a frozen cake"},{"id":1726,"name":"Berliner","country":"Germany","continent":"Europe","qid":"Q152526","blurb":"German jelly doughnut","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/10BerlinerPfannis.jpg","url":"https://en.wikipedia.org/wiki/Berliner_(doughnut)","infobox":true,"ingredients":["Yeast dough","jam","icing","powdered sugar or sugar"],"prepSummary":"The yeast dough contains a good deal of eggs, milk and butter. For the classical Berliner made in Berlin the dough is rolled into a ball, deep-fried in lard, whereby the distinctive bright bulge occurs, and then filled with jam. The filling is related to the topping: for plum-butter, powdered sugar; for raspberry, strawberry and cherry jam, sugar; for all other fillings, sugar icing, sometimes flavoured with rum. Today the filling usually is injected with a large syringe or pastry bag after the dough is fried in one piece."},{"id":1727,"name":"Berliner Luft","country":"Germany","continent":"Europe","qid":"Q821630","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Berliner%20Luft.jpg"},{"id":1728,"name":"Bierkäse","country":"Germany","continent":"Europe","qid":"Q29052719","blurb":"German cheese made from cow's milk"},{"id":1729,"name":"Blaue Zipfel","country":"Germany","continent":"Europe","qid":"Q882556","blurb":"Sausage dish from Franconia and Upper Palatinate","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Saure%20Zipfel.jpg","url":"https://en.wikipedia.org/wiki/Saure_Zipfel","infobox":true},{"id":1730,"name":"Blue Nun","country":"Germany","continent":"Europe","qid":"Q4929585","blurb":"German wine brand","url":"https://en.wikipedia.org/wiki/Blue_Nun","infobox":true},{"id":1732,"name":"Eiswein from Germany","country":"Germany","continent":"Europe","qid":"Q129254608","blurb":"dessert wine harvested still on the vine from frozen grapes","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Eisweinlese%20%28Mertesdorf%29.jpg"},{"id":1733,"name":"Fischbrötchen","country":"Germany","continent":"Europe","qid":"Q683080","blurb":"food: bread & fish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fischbroetchen%2001%20%28fcm%29.jpg","url":"https://en.wikipedia.org/wiki/Fischbr%C3%B6tchen","infobox":true,"ingredients":["Bread","fish","onions","sometimes remoulade","pickles"]},{"id":1734,"name":"Frankfurter Würstchen","country":"Germany","continent":"Europe","qid":"Q681770","blurb":"sausage specialty from Frankfurt, Hesse","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Frankfurter%20wuerstchen.jpg","url":"https://en.wikipedia.org/wiki/Frankfurter_W%C3%BCrstchen","infobox":true},{"id":1735,"name":"Gaisburger Marsch","country":"Germany","region":"Bavaria","continent":"Europe","qid":"Q896508","blurb":"German food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gaisburger%20Marsch.jpg","url":"https://en.wikipedia.org/wiki/Gaisburger_Marsch","infobox":true,"ingredients":["Meat","beef broth","potatoes","Spätzle"],"province":"Swabia","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1736,"name":"German baked apples","country":"Germany","continent":"Europe","qid":"Q110745670","blurb":"German baked apples dessert","url":"https://en.wikipedia.org/wiki/German_baked_apples"},{"id":1737,"name":"Glühwein","country":"Germany","continent":"Europe","qid":"Q104636031","blurb":"German mulled wine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Traditioneller%20M%C3%BCnchner%20Gl%C3%BChwein%20mit%20Orange.jpg"},{"id":1738,"name":"Gypsy sauce","country":"Germany","continent":"Europe","qid":"Q14601067","blurb":"sauce or demi-glace sauce used as an ingredient in dishes and as a condiment","url":"https://en.wikipedia.org/wiki/Gypsy_sauce"},{"id":1739,"name":"Häckerle","country":"Germany","continent":"Europe","qid":"Q1641858","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Breslauer%20H%C3%A4ckerle.JPG","originClaims":["Germany","Poland"]},{"id":1740,"name":"hamburger","country":"Germany","continent":"Europe","qid":"Q6663","blurb":"American sandwich of ground beef patty","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/NCI%20Visuals%20Food%20Hamburger.jpg","url":"https://en.wikipedia.org/wiki/Hamburger","infobox":true,"ingredients":["Ground meat","bread"],"course":"Main course","originClaims":["Germany","United States"]},{"id":1741,"name":"Hochzeitssuppe","country":"Germany","continent":"Europe","qid":"Q878318","blurb":"food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bramstedt%20Hochzeitssuppe%2001%20%28RaBoe%29.jpg","url":"https://en.wikipedia.org/wiki/Hochzeitssuppe","infobox":true,"ingredients":["Chicken broth","chicken meat","meatballs","asparagus heads","noodles","cooked eggs"]},{"id":1743,"name":"ice wine","country":"Germany","continent":"Europe","qid":"Q828135","blurb":"dessert wine produced from grapes that have been frozen while still on the vine, concentrating sugars and flavours","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bacchus%20vin%20de%20glace.jpg","url":"https://en.wikipedia.org/wiki/Ice_wine","infobox":true,"prepSummary":"Natural icewines require a hard freeze (by law in Canada or colder, and in Germany or colder), to occur sometime after the grapes are ripe, which means that the grapes may hang on the vine for several months following the normal harvest. If a freeze does not come quickly enough, the grapes may rot and the crop will be lost. If the freeze is too severe, no juice can be extracted. Vineland Estates Winery in Ontario once broke their pneumatic press in the 1990s while pressing the frozen grapes because they were too hard (the temperature was close to ). The longer the harvest is delayed, the more fruit will be lost to wild animals and dropped fruit."},{"id":1744,"name":"Kabinett","country":"Germany","continent":"Europe","qid":"Q129261828","blurb":"lowest level of Prädikatswein in Germany and Austria","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Doenhoff%20Kabinett%20and%20Kabinett%20trocken.jpg"},{"id":1745,"name":"Käsespätzle","country":"Germany","region":"Bavaria","continent":"Europe","qid":"Q1124851","blurb":"Dish of egg noodles with cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/2015%200718%20K%C3%A4sesp%C3%A4tzle%20S%C3%B6lden.jpg","url":"https://en.wikipedia.org/wiki/K%C3%A4sesp%C3%A4tzle","infobox":true,"ingredients":["Spätzle","cheese","onions"],"prepSummary":"Hot spätzle and grated cheese such as Emmentaler or Bergkäse are glazed alternately and finally topped with fried onions. After adding each layer, the is baked until all the cheese is melted. Accompanying side dishes are green salads or potato salad.","province":"Swabia","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1746,"name":"Klaushähnchen","country":"Germany","continent":"Europe","qid":"Q1727696","blurb":"chicken-shaped pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Klaushaehnchen%2001.jpg"},{"id":1747,"name":"Knackwurst","country":"Germany","continent":"Europe","qid":"Q1285427","blurb":"type of sausage","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Knacker%20vorm%20raeuchern.jpg","url":"https://en.wikipedia.org/wiki/Knackwurst","infobox":true},{"id":1748,"name":"Kommissbrot","country":"Germany","continent":"Europe","qid":"Q646237","blurb":"food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kommissbrot.jpg","url":"https://en.wikipedia.org/wiki/Kommissbrot","infobox":true,"ingredients":["Rye","wheat flour"]},{"id":1749,"name":"Liebfraumilch","country":"Germany","continent":"Europe","qid":"Q697469","blurb":"semi-sweet white German wine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Liebfraumilch%20Flasche%20von%20Weingut%20und%20Supermarktwein.jpg","url":"https://en.wikipedia.org/wiki/Liebfraumilch","infobox":true},{"id":1750,"name":"Lübeck Marzipan","country":"Germany","region":"Schleswig-Holstein","continent":"Europe","qid":"Q452383","blurb":"regional marzipan speciality","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Niederegger%20products.jpg","url":"https://en.wikipedia.org/wiki/L%C3%BCbeck_Marzipan","infobox":true,"city":"Lübeck","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1751,"name":"Mannheimer Dreck","country":"Germany","continent":"Europe","qid":"Q1890619","blurb":"macaroon pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mannheimer%20Dreck%20Zertifikat.jpg"},{"id":1752,"name":"marble cake","country":"Germany","continent":"Europe","qid":"Q255761","blurb":"type of cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Marmorkuchen.jpg","url":"https://en.wikipedia.org/wiki/Marble_cake","infobox":true,"ingredients":["Light","dark batter"]},{"id":1753,"name":"Mett","country":"Germany","continent":"Europe","qid":"Q16706914","blurb":"preparation of minced raw pork","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mettbroetchen.jpg","url":"https://en.wikipedia.org/wiki/Mett","infobox":true},{"id":1754,"name":"Mettigel","country":"Germany","continent":"Europe","qid":"Q1925991","blurb":"mince hedgehog","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mettigel%201.jpg"},{"id":1755,"name":"Milbenkäse","country":"Germany","region":"Saxony","continent":"Europe","qid":"Q567516","blurb":"cheese flavored by live mites","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Milbek%C3%A9is.jpg","url":"https://en.wikipedia.org/wiki/Milbenk%C3%A4se","infobox":true,"city":"Leipzig","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1756,"name":"Möpkenbrot","country":"Germany","continent":"Europe","qid":"Q1476953","blurb":"German pork and grain sausage","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Moeppkenbrot%20benecke%20wiki%20sept%202008.jpg","url":"https://en.wikipedia.org/wiki/M%C3%B6pkenbrot","infobox":true},{"id":1757,"name":"Onjeschwedde","country":"Germany","continent":"Europe","qid":"Q55987602","blurb":"raisin bread in Rhenish cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ongeschwedde.jpg"},{"id":1758,"name":"ox eye","country":"Germany","continent":"Europe","qid":"Q68186174","blurb":"pastry in Germany and Switzerland","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ochsenauge%20%28pastry%29%20-%20close%20up.jpg","originClaims":["Germany","Switzerland"]},{"id":1759,"name":"Panhas","country":"Germany","continent":"Europe","qid":"Q130465645","blurb":"traditional German food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Panhas%20-%20Janana%201a.jpg","url":"https://en.wikipedia.org/wiki/Panhas"},{"id":1760,"name":"persipan","country":"Germany","continent":"Europe","qid":"Q1929741","blurb":"material used in confectionery, similar to marzipan but made with apricot or peach kernels instead of almonds","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dominostein%20cut%20%28cropped%29.jpg","url":"https://en.wikipedia.org/wiki/Persipan","infobox":true,"ingredients":["Apricot or peach kernels","sugar"]},{"id":1761,"name":"Pfefferpotthast","country":"Germany","region":"Westphalia","continent":"Europe","qid":"Q2083470","blurb":"German dish","url":"https://en.wikipedia.org/wiki/Pfefferpotthast","infobox":true,"ingredients":["Beef","pepper","lard","onions","lemon","bay leaves","cloves","pumpernickel"],"prepSummary":"In a traditional Pfefferpotthast, beef seared in lard and sautéed onions are simmered with spices such as bay leaves and cloves until they fall apart. It is seasoned with pepper and sometimes capers and lemon juice. Pfefferpotthast is thickened with pumpernickel bread crumbs instead of flour to make a stew. In the summer, it is served with boiled potatoes and salad."},{"id":1762,"name":"Pottsuse","country":"Germany","continent":"Europe","qid":"Q2106620","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Harzer%20Pottsuse%20im%20Glas.jpg"},{"id":1763,"name":"Rauchkäse","country":"Germany","continent":"Europe","qid":"Q9287233","blurb":"German variety of smoked cheese, known for being semi-soft with a smoky brown rind","url":"https://en.wikipedia.org/wiki/Rauchk%C3%A4se","infobox":true},{"id":1764,"name":"Rosenborg Wine","country":"Germany","continent":"Europe","qid":"Q137824860","blurb":"historic Rhine wine at the Danish court; stored under Rosenborg Castle and served at royal occasions","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rosenborgvinen.jpg"},{"id":1765,"name":"Russisch Brot","country":"Germany","continent":"Europe","qid":"Q2177023","blurb":"pastry shaped like letters","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bundesarchiv%20Bild%20183-1990-0122-009%2C%20Dresden%2C%20Russisch-Brot-%20Herstellung.jpg"},{"id":1766,"name":"Russisch ei","country":"Germany","continent":"Europe","qid":"Q21809695","blurb":"type of stuffed eggs","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Russische%20Eier%204805.JPG"},{"id":1767,"name":"salt potatoes","country":"United States","region":"Northeast","continent":"Europe","qid":"Q2216156","blurb":"dish from Syracuse, New York, consisting of potatoes boiled in brine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Salt%20Potatoes.jpg","url":"https://en.wikipedia.org/wiki/Salt_potatoes","infobox":true,"prepSummary":"Salt potatoes are bite-size \"young\" white potatoes scrubbed and boiled in their skins. The size of potatoes popularized by Hinerwadels are Size B, Grade US No. 2. After cooking, salt potatoes are served with melted butter. The resulting potatoes are creamy, as the starch in the potatoes cooks more completely due to the higher boiling temperature of the extra-salty water.","course":"Side dish","originClaims":["United States","Germany"]},{"id":1768,"name":"Saumagen","country":"Germany","continent":"Europe","qid":"Q574483","blurb":"German stuffed dish of potatoes and pork with spices","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Saumagen%20mit%20Sauerkraut.JPG","url":"https://en.wikipedia.org/wiki/Saumagen","infobox":true,"atRiskEvidence":"Luise Wilhelmine Henninger[16] (1871–1951), cook and landlady at the Weinhaus Henninger in Kallstadt, is said to have saved the largely forgotten saumagen recipe and to have elevated it to a culinary delight, eventually."},{"id":1769,"name":"Splitterbrötchen","country":"Germany","continent":"Europe","qid":"Q2311837","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Splitterbr%C3%B6tchen%20blauert%20-%203.jpeg"},{"id":1770,"name":"Spundekäs","country":"Germany","continent":"Europe","qid":"Q879133","blurb":"rhenish Hessian cheese specialty","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Spundekaes-Bachus-1.jpg","url":"https://en.wikipedia.org/wiki/Spundek%C3%A4s","infobox":true,"prepSummary":"Unlike comparable German spiced cream cheeses like Obatzda, Spundekäs is not covered by national or supranational geographical indication or traditional specialty protection and thus lacks specific guidelines for its production and sale. It is classified as a fresh cheese due to water content in the fat-free cheese mass exceeding 73%. The cream cheese Spundekäs typically consists of a dairy mixture of unseasoned cream cheese and curd cheese. Its signature light orange or pinkish hue with tiny red speckles stems from the added spices, namely salt, sweet paprika and onion."},{"id":1771,"name":"Steak au four","country":"Germany","continent":"Europe","qid":"Q48758222","blurb":"German dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Steak%20W%C3%BCrzfleisch%20Lindenweiler%20Magdeburg%20%282%29.jpg"},{"id":1772,"name":"Stippgrütze","country":"Germany","continent":"Europe","qid":"Q2350308","blurb":"German barley and sausage dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Wurstebrei-1.jpg","url":"https://en.wikipedia.org/wiki/Stippgr%C3%BCtze","infobox":true},{"id":1773,"name":"streusel","country":"Germany","continent":"Europe","qid":"Q1504300","blurb":"crumbly topping of flour, butter, and sugar in baking","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ananas-Kokos-Streusel.jpg","url":"https://en.wikipedia.org/wiki/Streusel","infobox":true,"ingredients":["Butter","flour","sugar"]},{"id":1774,"name":"Weisslacker","country":"Germany","continent":"Europe","qid":"Q2557248","blurb":"German semi-soft cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Weisslacker%20mit%20brot.jpg","url":"https://en.wikipedia.org/wiki/Weisslacker","infobox":true},{"id":1775,"name":"Westfälische Götterspeise","country":"Germany","continent":"Europe","qid":"Q55788422","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Westf%C3%A4lische%20G%C3%B6tterspeise%20-%200869.jpg"},{"id":1776,"name":"Westfälische Rinderwurst","country":"Germany","continent":"Europe","qid":"Q2565281","blurb":"Type of German sausage","url":"https://en.wikipedia.org/wiki/Westf%C3%A4lische_Rinderwurst","infobox":true},{"id":1777,"name":"Würzfleisch","country":"Germany","continent":"Europe","qid":"Q31836003","blurb":"German dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/W%C3%BCrzfleisch%20Zur%20Noll%20Jena.JPG"},{"id":1778,"name":"yeast extract","country":"Germany","continent":"Europe","qid":"Q1593672","blurb":"food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Marmite.jpg","url":"https://en.wikipedia.org/wiki/Yeast_extract","infobox":true,"ingredients":["Yeast extract"],"prepSummary":"Yeast extracts in general are produced in three steps: fermentation (growing the yeast), disruption (breaking of the cells), and separation (to keep the soluble part). Although the vast majority of yeast extract spreads are made using von Liebig's traditional approach of heat-autolysis using surplus yeast from beer brewing, other methods do exist for producing specialized types. In terms of fermentation, spent beer yeast is commonly contaminated with the bitter compounds from hops, requiring a \"debittering\" step to wash out most of this undesired flavor. Yeast from other sources are not affected by this issue."},{"id":1779,"name":"rosto","country":"United States","region":"Gibraltar","continent":"Elsewhere","qid":"Q20059873","blurb":"Gibraltarian dish"},{"id":1780,"name":"mandu","country":"South Korea","continent":"Elsewhere","qid":"Q284983","blurb":"Korean dumplings","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Jjinmandu%20%28steamed%20dumplings%29.jpg","url":"https://en.wikipedia.org/wiki/Mandu_(food)","infobox":true},{"id":1782,"name":"lamaniets","country":"Grand Duchy of Lithuania","continent":"Elsewhere","qid":"Q131413340","blurb":"Belarusian unleavened shortbread cookie"},{"id":1784,"name":"bouyiourdi","country":"Greece","continent":"Europe","qid":"Q12881337","blurb":"Greek dish of baked feta","url":"https://en.wikipedia.org/wiki/Bouyiourdi","infobox":true,"ingredients":["Feta","tomatoes","peppers"],"course":"Appetizer"},{"id":1785,"name":"Dakos","country":"Greece","continent":"Europe","qid":"Q762285","blurb":"Greek cuisine starter","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Koukouvagia.jpg","url":"https://en.wikipedia.org/wiki/Dakos","infobox":true,"ingredients":["Dried bread or barley rusk","tomatoes","feta or mizithra cheese","oregano","herbs","olives"]},{"id":1786,"name":"dolmadakiа","country":"Greece","continent":"Europe","qid":"Q140578443","blurb":"Greek dish made of stuffed grape leaves","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dolmadakia.JPG","url":"https://en.wikipedia.org/wiki/Dolmadaki"},{"id":1787,"name":"Galotyri","country":"Greece","continent":"Europe","qid":"Q747119","blurb":"type of Greek cheese","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-GR-0443","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1788,"name":"gogges","country":"Greece","region":"Peloponnisos","continent":"Europe","qid":"Q16329451","blurb":"type of pasta from the Peloponnese, Greece","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%CE%93%CE%BA%CF%8C%CE%B3%CE%BA%CE%B5%CF%82%20%CE%9B%CE%B1%CE%BA%CF%89%CE%BD%CE%AF%CE%B1%CF%82%200130.jpg","url":"https://en.wikipedia.org/wiki/Gogges","infobox":true,"ingredients":["flour","salt","water"]},{"id":1789,"name":"Greek salad","country":"Greece","continent":"Europe","qid":"Q240801","blurb":"dish made from tomatoes, cucumbers, onions, feta, olives, salt, oregano, and olive oil","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Flickr%20-%20cyclonebill%20-%20Gr%C3%A6sk%20salat.jpg","url":"https://en.wikipedia.org/wiki/Greek_salad","infobox":true,"ingredients":["Tomatoes","cucumbers","onions","feta cheese","olives (usually Kalamata olives)","salt","oregano","olive oil"]},{"id":1790,"name":"Katiki Domokou","country":"Greece","continent":"Europe","qid":"Q9017323","blurb":"Greek cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%CE%9A%CE%B1%CF%84%CE%AF%CE%BA%CE%B9%20%CE%94%CE%BF%CE%BC%CE%BF%CE%BA%CE%BF%CF%8D%201130.jpg","url":"https://en.wikipedia.org/wiki/Katiki_Domokou","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-GR-0452","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1791,"name":"Kefalograviera","country":"Greece","continent":"Europe","qid":"Q1232535","blurb":"Greek cheese","url":"https://en.wikipedia.org/wiki/Kefalograviera","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-GR-0444","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1792,"name":"Kopanisti mykonou","country":"Greece","continent":"Europe","qid":"Q540837","blurb":"Greek cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%CE%9A%CE%BF%CF%80%CE%B1%CE%BD%CE%B9%CF%83%CF%84%CE%AE%202844.jpg","url":"https://en.wikipedia.org/wiki/Kopanisti","infobox":true,"prepSummary":"Preparation of Kopanisti include artisanal cultures, derived from practice of using some of the previous batches of produced cheese as inoculum for new batches. At first the milk is cooked at with yeast until it gets thick. This procedure usually takes about 20–24 hours. After this it needs to be dried and red chili peppers and salt are added. The manufacturer works the mixture by hands once every hour for the first 24 hours. The most popular way of serving is in a dish called \"mostra\" which contains dry bread with kopanisti cheese, chopped tomatoes and olive oil."},{"id":1793,"name":"loukaniko","country":"Greece","continent":"Europe","qid":"Q3077413","blurb":"type of Greek sausage","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Loukaniko.jpg","url":"https://en.wikipedia.org/wiki/Loukaniko","infobox":true,"ingredients":["Pork or lamb"]},{"id":1794,"name":"magiritsa","country":"Greece","continent":"Europe","qid":"Q535064","blurb":"Greek lamb offal soup associated with Easter","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Magiritsa%203.jpg","url":"https://en.wikipedia.org/wiki/Magiritsa","infobox":true,"ingredients":["Lamb offal"]},{"id":1795,"name":"Melomakarono","country":"Greece","continent":"Europe","qid":"Q2655119","blurb":"Greek Christmas dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Melomakarona.jpg","url":"https://en.wikipedia.org/wiki/Melomakarono","infobox":true,"ingredients":["Semolina","olive oil","honey"],"course":"Dessert"},{"id":1796,"name":"moussaka","country":"Greece","region":"The Balkans","continent":"Europe","qid":"Q206918","blurb":"dish of eggplant, sauce and ground meat","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mousakas.jpg","url":"https://en.wikipedia.org/wiki/Moussaka","infobox":true,"ingredients":["aubergine (eggplant) or potatoes","minced meat"],"course":"Main course","originClaims":["Egypt","Greece"]},{"id":1798,"name":"Nama","country":"Greece","continent":"Europe","qid":"Q4312724","blurb":"sweet red Greek wine that is usually used in Orthodox Churches in Holy Communion","url":"https://en.wikipedia.org/wiki/Nama_(wine)","infobox":true},{"id":1799,"name":"Pastitsio","country":"Greece","region":"Ionian Islands","continent":"Europe","qid":"Q1542215","blurb":"Greek baked pasta dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pastitsio%20homemade.jpg","url":"https://en.wikipedia.org/wiki/Pastitsio","infobox":true,"ingredients":["Ground beef","béchamel sauce"],"course":"Main","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1800,"name":"Paximathia","country":"Greece","continent":"Europe","qid":"Q25042582","blurb":"type of rusk eaten in Greece","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%CE%A0%CE%B1%CE%BE%CE%B9%CE%BC%CE%AC%CE%B4%CE%B9%CE%B1%202.jpg","url":"https://en.wikipedia.org/wiki/Paximathia","infobox":true,"prepSummary":"Paximathia is prepared with whole wheat, chick pea or barley flour. In contemporary times, paximathia is typically baked overnight in bakers' ovens that have been turned off, whereby the bread is cooked from the remaining heat. This method cooks the bread to a dry state without creating brittleness that can cause undesirable crumbling."},{"id":1801,"name":"Phogatsa","country":"Greece","region":"Ionian Islands","continent":"Europe","qid":"Q25536192","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%CE%A6%CE%BF%CE%B3%CE%AC%CF%84%CF%83%CE%B1.jpg","province":"Nomós Kerkýras","city":"Corfu","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1802,"name":"Portokalopita","country":"Greece","continent":"Europe","qid":"Q97578990","blurb":"Greek orange cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Portokalopita1.jpg","url":"https://en.wikipedia.org/wiki/Portokalopita","infobox":true,"ingredients":["Phyllo dough · orange (juice"]},{"id":1804,"name":"Retsina","country":"Greece","continent":"Europe","qid":"Q1310859","blurb":"a resinated wine from Greece","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Retsina.JPG","url":"https://en.wikipedia.org/wiki/Retsina","infobox":true,"prepSummary":"Today the traditional grape for retsina is Savatiano with Assyrtiko and Rhoditis sometimes blended in, as well as other grape varieties throughout Greece. On the island of Rhodes, Athiri is the main grape. Modern retsina is made following the same winemaking techniques of white wine or rosé, except for small pieces of Aleppo pine resin added to the must during fermentation."},{"id":1805,"name":"Saganaki","country":"Greece","continent":"Europe","qid":"Q1244010","blurb":"style of Greek dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Saganaki.jpg","url":"https://en.wikipedia.org/wiki/Saganaki","infobox":true,"course":"Hors d'oeuvre"},{"id":1806,"name":"San Michali","country":"Greece","continent":"Europe","qid":"Q5479342","blurb":"Greek cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%CE%A3%CE%B1%CE%BD%20%CE%9C%CE%B9%CF%87%CE%AC%CE%BB%CE%B7%202370.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-GR-0432","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1807,"name":"Sfela","country":"Greece","continent":"Europe","qid":"Q106497753","blurb":"Greek cheese","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-GR-0436","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1808,"name":"skordalia","country":"Greece","continent":"Europe","qid":"Q1753265","blurb":"potato-based dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Skordalia.jpg","url":"https://en.wikipedia.org/wiki/Skordalia","infobox":true,"ingredients":["Garlic"]},{"id":1809,"name":"Sofrito (stew)","country":"Greece","region":"Ionian Islands","continent":"Europe","qid":"Q2297499","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%CE%A3%CE%BF%CF%86%CF%81%CE%AF%CF%84%CE%BF.jpg","province":"Nomós Kerkýras","city":"Corfu","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1810,"name":"spanakopita","country":"Greece","continent":"Europe","qid":"Q1190165","blurb":"savory spinach pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Spanakopita.jpg","url":"https://en.wikipedia.org/wiki/Savory_spinach_pie","infobox":true,"ingredients":["Phyllo","spinach (or leeks","chard","or sorrel)","white cheese (mladi sir","or beyaz peynir","or feta","or ricotta)"],"course":"Hot"},{"id":1811,"name":"Spanakorizo","country":"Greece","continent":"Europe","qid":"Q7573059","blurb":"Greek food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Spanakorizo.jpg","url":"https://en.wikipedia.org/wiki/Spanakorizo","infobox":true,"ingredients":["Spinach","rice","feta cheese","lemon"],"course":"Main"},{"id":1812,"name":"Strapatsada","country":"Greece","continent":"Europe","qid":"Q12884882","blurb":"Greek dish with eggs and tomatoes","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Strapatsada.jpg","url":"https://en.wikipedia.org/wiki/Strapatsada","infobox":true,"ingredients":["Fresh tomatoes","eggs","olive oil"],"course":"Breakfast or snack"},{"id":1813,"name":"Tarama","country":"Greece","continent":"Europe","qid":"Q1246721","blurb":"roe-based meze common to Turkey and Greece","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Taramosalata01.jpg","url":"https://en.wikipedia.org/wiki/Taramasalata","infobox":true,"ingredients":["Tarama (salted","cured roe of cod or carp)","bread crumbs or mashed potatoes","lemon juice or vinegar","olive oil"],"course":"Meze","originClaims":["Turkey","Greece"]},{"id":1814,"name":"tirokafteri","country":"Greece","continent":"Europe","qid":"Q7809258","blurb":"Greek cuisine starter","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tirokafteri.jpg","url":"https://en.wikipedia.org/wiki/Tirokafteri","infobox":true,"ingredients":["feta cheese","hot peppers","roasted peppers","olive oil","lemon juice","garlic","yogurt","oregano"]},{"id":1815,"name":"tsoureki","country":"Greece","region":"Balkans","continent":"Europe","qid":"Q17023518","blurb":"pastry known under various names in the Balkans","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Christopsomo%20-%20Greek%20Christmas%20Bread%20-%20Flickr%20-%20pellaea.jpg","url":"https://en.wikipedia.org/wiki/Tsoureki","infobox":true,"originClaims":["Turkey","Greece"]},{"id":1816,"name":"tzatziki","country":"Greece","continent":"Europe","qid":"Q836538","blurb":"cold cucumber-yogurt dip, soup, or sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tzatiki%20%283656301454%29.jpg","url":"https://en.wikipedia.org/wiki/Tzatziki","infobox":true,"ingredients":["Strained yogurt","cucumbers","garlic","olive oil","red wine vinegar","salt","sometimes lemon juice","dill"],"course":"Appetiser, side dish, meze"},{"id":1817,"name":"kak'ik","country":"Guatemala","continent":"North America","qid":"Q17635889","blurb":"Guatemalan turkey leg stew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kak%20ik.png","url":"https://en.wikipedia.org/wiki/Kak'ik","infobox":true,"ingredients":["Turkey leg"]},{"id":1818,"name":"Baga tami","country":"Guinea","continent":"Africa","qid":"Q113016118","blurb":"pain","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Baga%20tami%2003.jpg"},{"id":1819,"name":"kabissé","country":"Guinea","continent":"Africa","qid":"Q112230389","blurb":"dessert made with curdled milk and wheat semolina","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kabiss%C3%A9%2007.jpg"},{"id":1820,"name":"Kouya noun hignai","country":"Guinea","continent":"Africa","qid":"Q113474336","blurb":"cassava couscous with curdled milk","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kouya%20noun%20hignai%2003.jpg"},{"id":1821,"name":"Laré bonbon","country":"Guinea","continent":"Africa","qid":"Q112243645","blurb":"a drink made from the fruit known as laré in Guinea","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lar%C3%A9e%20bonbon%201.jpg"},{"id":1822,"name":"Louhouré noun coco","country":"Guinea","continent":"Africa","qid":"Q113365858","blurb":"dessert from Guinea","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Louhour%C3%A9%20noun%20coco%2008.jpg"},{"id":1823,"name":"Salade boré","country":"Guinea","continent":"Africa","qid":"Q112233566","blurb":"lettuce sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Preparation%20de%20la%20sauce%20%C3%A0%20base%20de%20laitue%2028.jpg"},{"id":1824,"name":"tadai bontai","country":"Guinea","continent":"Africa","qid":"Q112233469","blurb":"cassava leaf sauce with palm nuts","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Taidai%20bontai%2001.jpg"},{"id":1825,"name":"Tougui","country":"Guinea","continent":"Africa","qid":"Q112943464","blurb":"Palm nuts","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tougui%2003.jpg"},{"id":1826,"name":"yaihai cake","country":"Guinea","continent":"Africa","qid":"Q112243913","blurb":"filled fish doughnut from Guinea","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Yaihai%20g%C3%A2teau%2009.jpg"},{"id":1827,"name":"Cacao-Chocolate","country":"Guyana","region":"Ecuador","continent":"South America","qid":"Q116778899","blurb":"chocolate produced from wild Theobroma cacao beans without preservatives","originClaims":["Venezuela","Guyana","Colombia","Peru","Brazil"]},{"id":1828,"name":"Pholourie","country":"Guyana","region":"Trinidad and Tobago","continent":"South America","qid":"Q15840444","blurb":"Fried, spiced dough balls","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/MISC%20Pholourie%20with%20Curry%20Dip.jpg","url":"https://en.wikipedia.org/wiki/Pholourie","infobox":true,"ingredients":["Flour","split pea powder"],"course":"Warm","originClaims":["Suriname","Guyana","India"]},{"id":1829,"name":"griot","country":"Haiti","continent":"North America","qid":"Q85764627","blurb":"dish in Haitian cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Griot%20ha%C3%AFtien%20%2842675563925%29.jpg","url":"https://en.wikipedia.org/wiki/Griot_(food)","infobox":true,"ingredients":["Pork shoulder","citrus","scotch bonnet peppers"],"prepSummary":"Griot is usually made from pork shoulder. The meat is first washed then put in a mixture of citrus juices to add flavor. After being soaked in the citrus juices, the meat is marinated in epis, which is a mixture of Haitian herbs, vegetables, and spices. Next, the meat is either braised or roasted until tender. The cooking liquid produced is used in the preparation of an accompanying sauce, known as sòs ti-malis. Finally, the meat is deep-fried until golden-brown and crispy.","course":"Hot"},{"id":1830,"name":"Kasav","country":"Haiti","continent":"North America","qid":"Q12892299","blurb":"Haitian meal"},{"id":1831,"name":"soup joumou","country":"Haiti","continent":"North America","qid":"Q7565043","blurb":"Haitian soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Soup%20joumou.jpg","url":"https://en.wikipedia.org/wiki/Soup_joumou","infobox":true,"ingredients":["Squash","beef","potatoes","vegetables"],"prepSummary":"The soup is traditionally cooked with winter squashes such as the turban squash. The meat is marinated and simmered in a saucepan until tender while the squash is cooked, and pureed, often using a blender or food processor, to create a smooth, thick consistency. This pureed squash is then added to the simmering broth and meat mixture along with pieces of beef and soup bones, potato, and vegetables such as malanga, leeks, celery, radishes, carrots, green cabbage, habanero pepper and onions. Epis, salt, and seasoning along with lime juice, garlic, parsley and other herbs and spices are then added."},{"id":1832,"name":"Gaizai crackers","country":"People's Republic of China","region":"Haizhu District","continent":"Elsewhere","qid":"Q10567040","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gaizai%20crackers.jpg"},{"id":1833,"name":"Spam musubi","country":"United States","region":"Hawaii","continent":"Elsewhere","qid":"Q5971200","blurb":"popular snack and lunch food in Hawaii","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Spam%20musubi%20dllu.jpg","url":"https://en.wikipedia.org/wiki/Spam_musubi","infobox":true,"ingredients":["Spam","rice","nori","soy sauce"],"prepSummary":"Typical preparation begins with grilling or frying slices of Spam, commonly with the original flavor or with the teriyaki flavor. It uses a sauce in which soy sauce and granulated sugar are typically the basic ingredients. Using a mold the same size as a slice of Spam, a layer of cooked rice is pressed down over a strip of nori, with a slice of Spam on top of that, and then, optionally, another layer of rice. The mold is removed and the nori is wrapped over the top and around the musubi.","course":"Snack","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1834,"name":"Ahle Wurst","country":"Germany","region":"Hesse","continent":"Elsewhere","qid":"Q123441","blurb":"kind of hard pork sausage made in northern Hesse, Germany","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ahle%20Wurst.jpg","url":"https://en.wikipedia.org/wiki/Ahle_Wurst","infobox":true,"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1835,"name":"chirmol","country":"Honduras","region":"El Salvador","continent":"North America","qid":"Q5102129","blurb":"Central American cuisine or condiment","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chirmol%20con%20Chaya.jpg","url":"https://en.wikipedia.org/wiki/Chimol","infobox":true,"prepSummary":"Chimol is made of diced tomato, bell pepper, and onion. It is seasoned with lime juice, salt, and black pepper. It usually has a spice of some sort, and sometimes with vinegar too. Modifications to the recipe exist depending on different regions of Central America.","originClaims":["Guatemala","Mexico","Honduras"]},{"id":1836,"name":"fried rice with salted fish and chicken","country":"Hong Kong","continent":"Asia","qid":"Q38247865","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fried%20Rice%20with%20Salted%20Fish%20and%20Chicken.jpg"},{"id":1837,"name":"snow skin mooncake","country":"Hong Kong","continent":"Asia","qid":"Q7548429","blurb":"mooncake with a glutinous rice crust invented in Hong Kong, which is eaten during the Mid-Autumn Festival","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/P1130930%20%2815016995855%29.jpg","url":"https://en.wikipedia.org/wiki/Snow_skin_mooncake","infobox":true,"ingredients":["glutinous rice","flour","sugar","milk","vegetable oil","mung bean"],"prepSummary":"The requirements of production, storage and transportation for snow skin mooncakes are more stringent than for baked mooncakes. Because snow skin mooncakes are not baked in an oven, high temperatures cannot be used to kill bacteria. Factories have to keep sterile conditions, and many manufacturers are requested to follow HACCP systematic for food safety. The mooncakes are also kept at a low temperature while in storage, shipping and at the retailer to prevent bacteria growing. Snow skin mooncakes were difficult to find in mainland China before the 2000s, because of the need to keep them refrigerated while in transit from the producer to the consumer.","course":"Cold","originClaims":["Hong Kong","People's Republic of China"]},{"id":1838,"name":"bean goulash","country":"Hungary","continent":"Europe","qid":"Q2877840","blurb":"Hungarian food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D0%91%D0%BE%D0%B1%20%D0%B3%D1%83%D0%BB%D1%8F%D1%88%202.jpg"},{"id":1839,"name":"Brassói aprópecsenye","country":"Hungary","continent":"Europe","qid":"Q20438528","blurb":"Hungarian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Brass%C3%B3i%20apr%C3%B3pecsenye.png","url":"https://en.wikipedia.org/wiki/Brass%C3%B3i_apr%C3%B3pecsenye","infobox":true,"ingredients":["Pork","potatoes","seasoning (garlic","onion","paprika","oil","salt","pepper)"],"prepSummary":"The dish begins with meat cut into small cubes, browned in a large pan with oil, and seasoned with salt, pepper, garlic, and marjoram. Broth is added and the mixture sautéed. Potatoes are peeled and cubed to match the meat's size, then fried until golden and drained. The heat is raised under the pork until it is uniformly golden, and paprika is briefly stir-fried. The potatoes are combined with the meat to warm them.","course":"Main dish"},{"id":1840,"name":"bread and dripping","country":"Hungary","continent":"Europe","qid":"Q121686412","blurb":"Hungarian sandwich with lard, onion slices, sweet paprika and salt","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Zs%C3%ADros%20keny%C3%A9r%2C%203.jpg"},{"id":1841,"name":"cabbage stew a la Székely","country":"Hungary","continent":"Europe","qid":"Q1302342","blurb":"Hungarian stew dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Seged%C3%ADnsk%C3%BD%20gul%C3%A1%C5%A1.jpg","url":"https://en.wikipedia.org/wiki/Sz%C3%A9kelyk%C3%A1poszta","infobox":true,"ingredients":["Pork","sauerkraut","spices","tomatoes","bell peppers","broth","sour cream","bread"],"course":"Main dish"},{"id":1842,"name":"csülök pékné módra","country":"Hungary","continent":"Europe","qid":"Q131720008","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Projekt%20bez%20tytu%C5%82u%20%2835%29.png"},{"id":1843,"name":"Dunakavics","country":"Hungary","continent":"Europe","qid":"Q134374794","blurb":"Hungarian candy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dunakavics.jpg","url":"https://en.wikipedia.org/wiki/Dunakavics","infobox":true,"prepSummary":"The Dunakavics confectionery produced by Bonbonetti consists of roasted peanuts coated in a colorful sugar shell. This candy is made up of 46% sugar, glucose syrup, various colorings, a glazing agent, flavoring, and a small amount of hazelnut. Furthermore, the preparation of this confection begins with combining water and sugar in a heated pot, where the two ingredients are stirred until they achieve a uniform mixture. As the mixture begins to bubble, the sides of the pot are greased to facilitate the caramelization process. Subsequently, various food colorings are added to separate bowls, followed by the incorporation of the caramelized mixture."},{"id":1844,"name":"Egri bikavér","country":"Hungary","continent":"Europe","qid":"Q987960","blurb":"red wine (cuvée) from Eger, Hungary","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Egri%20bikaver.jpg","url":"https://en.wikipedia.org/wiki/Egri_Bikav%C3%A9r","infobox":true},{"id":1845,"name":"fisherman's soup","country":"Hungary","continent":"Europe","qid":"Q268114","blurb":"Hungarian fish soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hal%C3%A1szl%C3%A9.jpg","url":"https://en.wikipedia.org/wiki/Fisherman's_soup","infobox":true,"ingredients":["Fish (carp or mixed river fish)","paprika","vegetables (red onions","green peppers","tomatoes)"],"prepSummary":"Halászlé is a traditional soup enjoyed both by locals and famed with tourists. An important ingredient is a broth made of fish trimmings such as fresh carp heads, bones, skin and fins simmered with vegetables that may include red onions, green peppers and tomatoes for two hours. It is then strained, and ten minutes before serving hot ground paprika and two finger-thick carp fillets, the roe and coral are added to the boiling soup. Variations include: Traditionally, fishermen prepare the soup in small kettles on open fire on the river banks. When prepared in kettles, chopped onion is fried in the kettle with oil until it is caramelized.","course":"Hot","originClaims":["Hungary","Serbia","Croatia"]},{"id":1846,"name":"franciasaláta","country":"Hungary","continent":"Europe","qid":"Q106355895","blurb":"dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Franciasal%C3%A1ta.jpg","originClaims":["Russia","Hungary"]},{"id":1847,"name":"görcstészta","country":"Hungary","continent":"Europe","qid":"Q67866507","blurb":"Hungarian soup noodles","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/G%C3%B6rcs%C3%B6st%C3%A9szta-leves%20k%C3%A9sz%C3%ADt%C3%A9se%201.JPG"},{"id":1848,"name":"gulyásleves","country":"Hungary","continent":"Europe","qid":"Q3503333","blurb":"Hungarian soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gulyas080.jpg","url":"https://en.wikipedia.org/wiki/Guly%C3%A1sleves","infobox":true,"ingredients":["Beef","vegetables","paprika","other spices"]},{"id":1849,"name":"Gyulai kolbász","country":"Hungary","continent":"Europe","qid":"Q1029851","blurb":"sausage from Hungary","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-HU-0394","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":1850,"name":"Hungarian sausages","country":"Hungary","continent":"Europe","qid":"Q16147704","blurb":"sausages of Hungarian cuisine","url":"https://en.wikipedia.org/wiki/Hungarian_sausages","infobox":true},{"id":1851,"name":"húsleves","country":"Hungary","continent":"Europe","qid":"Q132158365","blurb":"Hungarian soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/H%C3%BAsleves%20gazdagon.jpg"},{"id":1852,"name":"lángos","country":"Hungary","continent":"Europe","qid":"Q575790","blurb":"Hungarian snack","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hungarian%20L%C3%A1ngos.jpg","url":"https://en.wikipedia.org/wiki/L%C3%A1ngos","infobox":true,"ingredients":["Flour","yeast","salt"]},{"id":1855,"name":"paprikash","country":"Hungary","continent":"Europe","qid":"Q722002","blurb":"Hungarian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Paprikahuhn.jpg"},{"id":1856,"name":"Rakott krumpli","country":"Hungary","continent":"Europe","qid":"Q21424783","blurb":"Hungarian potato casserole","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rakott%20krumpli.jpg","url":"https://en.wikipedia.org/wiki/Rakott_krumpli","infobox":true},{"id":1857,"name":"túrógombóc","country":"Hungary","continent":"Europe","qid":"Q2464254","blurb":"Hungarian food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hungarian%20t%C3%BAr%C3%B3gomb%C3%B3c.jpg"},{"id":1858,"name":"Újházi","country":"Hungary","continent":"Europe","qid":"Q1472771","blurb":"chicken soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%C3%9Ajh%C3%A1zy-ty%C3%BAkh%C3%BAsleves%20from%20Gy%C5%91r.png"},{"id":1859,"name":"Hákarl","country":"Iceland","continent":"Europe","qid":"Q1703796","blurb":"national dish of Iceland consisting of fermented shark","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/H%C3%A1karl2.jpg","url":"https://en.wikipedia.org/wiki/H%C3%A1karl","infobox":true,"ingredients":["Greenland shark"],"prepSummary":"The meat of the Greenland shark is poisonous when fresh because of its high urea and trimethylamine oxide content. However, when properly processed, it may be consumed safely. The traditional method begins with gutting and beheading a shark and placing it in a shallow hole dug in gravelly sand, with the cleaned cavity resting on a small mound of sand. The shark is then covered with sand and gravel, and stones are placed on top of the sand in order to press the fluids out of the body. The shark ferments in this fashion for six to twelve weeks, depending on the season. Following this curing period, the shark is cut into strips and hung to dry for several months.","course":"Þorramatur at þorrablót"},{"id":1860,"name":"Vínarterta","country":"Iceland","continent":"Europe","qid":"Q16430337","blurb":"cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/V%C3%ADnarterta.JPG","url":"https://en.wikipedia.org/wiki/V%C3%ADnarterta","infobox":true,"ingredients":["shortbread","prunes"],"course":"Dessert"},{"id":1861,"name":"Akki rotti","country":"India","region":"Karnataka","continent":"Asia","qid":"Q4701369","blurb":"karnataka Cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E0%B2%85%E0%B2%95%E0%B3%8D%E0%B2%95%E0%B2%BF%20%E0%B2%B0%E0%B3%8A%E0%B2%9F%E0%B3%8D%E0%B2%9F%E0%B2%BF%20.jpg","url":"https://en.wikipedia.org/wiki/Akki_rotti","infobox":true,"ingredients":["Rice flour","water"],"course":"Hot","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1862,"name":"alu chat","country":"India","region":"North India","continent":"Asia","qid":"Q2839295","blurb":"Indian snack","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Aloo%20Chaat.jpg","url":"https://en.wikipedia.org/wiki/Alu_chat","infobox":true,"ingredients":["Potatoes","oil","spices","chutney"]},{"id":1863,"name":"Alu Potala Rasa","country":"India","region":"Odisha","continent":"Asia","qid":"Q4737104","blurb":"Pointed gourd and potato curry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Alu%20potalarasa.jpg","url":"https://en.wikipedia.org/wiki/Alu_Potala_Rasa","infobox":true,"ingredients":["Potatoes","pointed gourd","ginger","garlic","onions","coconut","cumin","chilli powder"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1864,"name":"alu tikki","country":"India","region":"Bangladesh","continent":"Asia","qid":"Q2624505","blurb":"snack originating from the Indian subcontinent","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Aloo%20Tikki%20served%20with%20chutneys.jpg","url":"https://en.wikipedia.org/wiki/Aloo_tikki","infobox":true,"ingredients":["Potatoes","peas","spices","herbs"],"course":"Hot"},{"id":1865,"name":"Ambila","country":"India","continent":"Asia","qid":"Q118556073","blurb":"Indian cooked food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ambilaa.jpg"},{"id":1866,"name":"Ambur biryani","country":"India","continent":"Asia","qid":"Q12974081","blurb":"biryani dish from southern India","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chicken%20biryani%203.jpg"},{"id":1867,"name":"appam","country":"India","continent":"Asia","qid":"Q2548021","blurb":"South Indian and Sri Lankan pancake made with fermented rice batter and coconut milk","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Paalappam.JPG","url":"https://en.wikipedia.org/wiki/Appam","infobox":true,"ingredients":["Rice batter"],"course":"Breakfast or dinner","originClaims":["Sri Lanka","India"]},{"id":1868,"name":"Ashoka Halwa","country":"India","continent":"Asia","qid":"Q137217603","blurb":"Confectionery from Tamil Nadu, India","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/AshokaHalwa.jpg","url":"https://en.wikipedia.org/wiki/Ashoka_Halwa","infobox":true},{"id":1869,"name":"Atakali","country":"India","continent":"Asia","qid":"Q119863250","blurb":"one sweet dish from the Chhapan bhog of Lord Jagannath"},{"id":1870,"name":"Avial","country":"India","region":"Kerala","continent":"Asia","qid":"Q951525","blurb":"dish originating from Kerala, India","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Aviyal%2CKerala%20cuisine.jpg","url":"https://en.wikipedia.org/wiki/Avial","infobox":true,"ingredients":["Vegetables","Coconut","Curd"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1871,"name":"balushahi","country":"India","continent":"Asia","qid":"Q510521","blurb":"South Asian donuts","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Balushahi2.jpg","url":"https://en.wikipedia.org/wiki/Makhan_Bada","infobox":true,"ingredients":["Maida flour","sugar","ghee","makhan"],"prepSummary":"Makhan Badas are made of maida flour and are deep-fried in ghee and then dipped in sugar syrup.","course":"Dessert"},{"id":1872,"name":"banana flower","country":"India","continent":"Asia","qid":"Q31830399","blurb":"a flower from the banana plant, widely used in South Indian cooking and medicine, and in perfumery","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Banana%20flower%20154.jpg","url":"https://en.wikipedia.org/wiki/Banana_flower"},{"id":1873,"name":"banana flower curry","country":"India","region":"Karnataka","continent":"Asia","qid":"Q135266305","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Banana%20Flower%20curry.jpg","province":"Dakshina Kannada","city":"Mangaluru","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1874,"name":"Bara","country":"India","continent":"Asia","qid":"Q12440685","blurb":"Indian dish"},{"id":1875,"name":"barfi","country":"India","region":"Indian subcontinent","continent":"Asia","qid":"Q1187319","blurb":"sweet confectionery from the Pakistani subcontinent","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Barfi.JPG","url":"https://en.wikipedia.org/wiki/Barfi","infobox":true,"ingredients":["Khoa","sugar"],"prepSummary":"To prepare barfi, khoa (milk solids) is mixed with granulated sugar and cooked, until it thickens to a fudge-like consistency. It is then spread onto a greased plate to cool. After cooling, it is cut into squares, diamonds, or circles. It can also be formed into balls, layered, or rolled into multicolored slices. When served at special occasions, it is often decorated with vark (edible silver foil)."},{"id":1876,"name":"basundi","country":"India","region":"Maharashtra","continent":"Asia","qid":"Q2722375","blurb":"Indian sweet","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Basundi%20Indian%20Dessert%20Mithai%20Sweets.jpg","url":"https://en.wikipedia.org/wiki/Basundi","infobox":true,"ingredients":["Milk","sugar","cardamom","saffron"],"prepSummary":"Heavy cream may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, charoli, and/or saffron are added. Basundi is preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive, then it can curdle the basundi. Sometimes after adding sugar, one cooks it for some more time; this gives a nice pink color to basundi, as sugar is also cooked in milk turning into a light caramel. Before adding sugar, basundi is thick, but after adding, it becomes fluid again. Stirring well prevents malai from being formed on top and all guests (even late comers) can enjoy equally thick and plain basundi.","course":"Dessert","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1877,"name":"Bhelpuri","country":"India","region":"Maharashtra","continent":"Asia","qid":"Q2721562","blurb":"Indian snack","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Indian%20cuisine-Chaat-Bhelpuri-03.jpg","url":"https://en.wikipedia.org/wiki/Bhel_puri","infobox":true,"ingredients":["Puffed rice","sev","papri","chutney"],"province":"Mumbai","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1879,"name":"Boondi","country":"India","region":"Bangladesh India (Andhra Pradesh","continent":"Asia","qid":"Q4943588","blurb":"Sweets","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bonde%20-%20Kolkata%202011-03-15%201990.JPG","url":"https://en.wikipedia.org/wiki/Boondi","infobox":true,"ingredients":["Gram flour","sugar"],"prepSummary":"To make sweetened boondi, chickpea flour, baking powder, and food colouring are mixed into a batter. A slotted spoon is used to pour small drops into a deep frying pan. The boondi is then soaked in sugar syrup.","course":"Dessert"},{"id":1880,"name":"Bora saul","country":"India","continent":"Asia","qid":"Q4944265","blurb":"type of sticky rice","url":"https://en.wikipedia.org/wiki/Bora_saul","infobox":true},{"id":1881,"name":"Buddha's hand","country":"India","continent":"Asia","qid":"Q104092263","blurb":"fruit of Citrus medica var. sarcodactylis","originClaims":["People's Republic of China","India"]},{"id":1882,"name":"Chakkavaratti","country":"India","continent":"Asia","qid":"Q16247382","blurb":"Jackfruit based sweet snack from Kerala","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chakkavaratti%28Jackfruit%20Jam%29.jpg","url":"https://en.wikipedia.org/wiki/Chakkavaratti","infobox":true},{"id":1883,"name":"chana masala","country":"India","region":"North India","continent":"Asia","qid":"Q1061604","blurb":"chickpea dish from the Indian subcontinent","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Choleindia.jpg","url":"https://en.wikipedia.org/wiki/Chana_masala","infobox":true,"ingredients":["Chickpeas","onion","tomatoes","coriander","garlic","chiles","ginger","oil"],"prepSummary":"Along with chickpeas, the ingredients of chana masala typically include a base of onions, garlic, ginger, and chili peppers; chopped tomatoes to form the tomato sauce; and herbs and spices, such as amchoor, coriander, cumin, garam masala, and turmeric. To prepare chana masala, raw chickpeas are soaked overnight in water. They are then drained, rinsed, and cooked with onions, tomatoes, and spices. It is sometimes garnished with cilantro and lemon or lime wedges."},{"id":1884,"name":"Cheela","country":"India","continent":"Asia","qid":"Q111019266","blurb":"type of Indian pancake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gram%20flour%20Chilla%20%28Besan%20ka%20Cheela%29.JPG"},{"id":1885,"name":"Chhena Mandua","country":"India","continent":"Asia","qid":"Q127460400","blurb":"Indian dessert"},{"id":1886,"name":"Chhena Mudki","country":"India","continent":"Asia","qid":"Q60398433","blurb":"Indian sweet","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chhena%20Mudki.jpg"},{"id":1887,"name":"Chhena Tadia","country":"India","continent":"Asia","qid":"Q31801073","blurb":"Indian dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chhena%20tadia.jpg"},{"id":1888,"name":"Chhilka Roti","country":"India","region":"Jharkhand","continent":"Asia","qid":"Q114352250","blurb":"Indian traditional bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chilka%20roti.jpg","url":"https://en.wikipedia.org/wiki/Chhilka_roti","infobox":true,"ingredients":["Rice","chana dal"],"prepSummary":"Rice and chana dal are soaked in water overnight. They are ground in the morning, after filtering the water to make a batter, and salt is added for taste. Then a little oil is greased on the heated tawa and half a bowl of batter is dispersed on it. After the mixture turns light brown, it is turned and the other side is roasted. When the other side turns light brown with proper roasting, the bread is ready.","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1889,"name":"Chicken Changezi","country":"India","continent":"Asia","qid":"Q141030654","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chicken%20Changezi.jpg"},{"id":1890,"name":"Chilly Gobi","country":"India","continent":"Asia","qid":"Q112761223","blurb":"a cauliflower dish of India","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gobi%20Chilly%20-%20Cauliflower%20dish.jpg"},{"id":1891,"name":"Chitranna","country":"India","region":"Karnataka","continent":"Asia","qid":"Q5102345","blurb":"Indian rice-based dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chitranna%20%28Lemon%20Rice%29%20prepared%20by%20an%20indian%20woman.jpg","url":"https://en.wikipedia.org/wiki/Chitranna","infobox":true,"ingredients":["Rice"],"course":"Breakfast, can be an accompanying dish served with Lunch and","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1892,"name":"coconut rice","country":"India","region":"Southeast Asia","continent":"Asia","qid":"Q5139863","blurb":"coconut-flavoured rice","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20lemak.jpg","url":"https://en.wikipedia.org/wiki/Coconut_rice","infobox":true,"ingredients":["Rice","coconut"]},{"id":1893,"name":"Cucumber raita","country":"India","region":"Indian subcontinent","continent":"Asia","qid":"Q24906668","blurb":"Indian condiment","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cucumber-raita.jpg","url":"https://en.wikipedia.org/wiki/Cucumber_raita","infobox":true,"ingredients":["Cucumber","dahi (yogurt)","Green Chilli"]},{"id":1894,"name":"Curd rice","country":"India","region":"South Indian cuisine","continent":"Asia","qid":"Q2634430","blurb":"Indian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Curd%20Rice.jpg","url":"https://en.wikipedia.org/wiki/Curd_rice","infobox":true,"ingredients":["Rice","yogurt","tempering"],"prepSummary":"While combining steamed white rice and yogurt is the simplest way to make it, more complex techniques can be utilized when necessary. Rice is prepared either via steaming or pressure cooking to be soft as in the South Indian style. It is then allowed to cool to room temperature, after which it is seasoned with finely chopped green chillies, ginger, and curry leaves, and sometimes along with the tempering of black gram, mustard seeds, cumin seeds, and asafoetida. Finally, curd and salt are added."},{"id":1895,"name":"curry","country":"India","continent":"Asia","qid":"Q164606","blurb":"dish whose origins are in South and Southeast Asian cuisines","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Indiandishes.jpg","url":"https://en.wikipedia.org/wiki/Curry","infobox":true},{"id":1896,"name":"Dahi baigana","country":"India","region":"Odisha","continent":"Asia","qid":"Q5208800","blurb":"Yogurt and eggplant dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dahi%20baigana%20Odia%20recipe.jpg","url":"https://en.wikipedia.org/wiki/Dahi_baigana","infobox":true,"ingredients":["Eggplant","dahi (yogurt)","vegetable oil or ghee","seeds (cumin","fennel","fenugreek","mustard)"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1897,"name":"Dahi puri","country":"India","continent":"Asia","qid":"Q2723949","blurb":"Indian food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dahi%20paani%20puri.JPG","url":"https://en.wikipedia.org/wiki/Dahi_puri"},{"id":1898,"name":"Dahi vada","country":"India","region":"Indian subcontinent","continent":"Asia","qid":"Q3348124","blurb":"Indian snack","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dahi%20Vadas%20%28Dhai%20Bhalla%29.JPG","url":"https://en.wikipedia.org/wiki/Dahi_vada","infobox":true,"ingredients":["Vada","dahi (yogurt)"],"prepSummary":"Washed urad lentils are soaked overnight and ground into a batter for the vada, then cooked in hot oil. The hot deep-fried vadas are first put in water and then transferred to thick beaten yogurt. The vadas are soaked for a period of time before serving.","course":"Cold"},{"id":1899,"name":"Dahibara Aludam","country":"India","region":"Odisha","continent":"Asia","qid":"Q15724277","blurb":"Street food of Odisha","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dahibara%20Aloodum%20-%20%E0%AC%A6%E0%AC%B9%E0%AC%BF%E0%AC%AC%E0%AC%B0%E0%AC%BE%20%E0%AC%86%E0%AC%B3%E0%AD%81%E0%AC%A6%E0%AC%AE%E0%AD%8D%20-%20Odisha.jpg","url":"https://en.wikipedia.org/wiki/Dahibara_Aloodum","infobox":true,"ingredients":["Vada","dahi (yogurt)","Potato Curry","Pea Curry"],"prepSummary":"Washed urad lentils are soaked in normal water overnight and ground into a batter for the bara, then deep fried in hot oil. The deep-fried baras are first put in water and then again transferred to light yogurt water for soaking for 3–5 hrs. Then the Baras are added with Aloodum (spicy potato curry) and Ghuguni (pea curry).","province":"Cuttack","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1900,"name":"Dal Tadka","country":"India","continent":"Asia","qid":"Q126961970","blurb":"Indian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dal%20Tadka-Delhi.jpg","url":"https://en.wikipedia.org/wiki/Dal_tadka"},{"id":1901,"name":"Dalma","country":"India","continent":"Asia","qid":"Q5211509","blurb":"vegetarian dish from Odisha","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dalama%20Odia%20Cuisine.jpg","url":"https://en.wikipedia.org/wiki/Dalma_(dish)"},{"id":1902,"name":"Dalpuri","country":"India","region":"South Asia","continent":"Asia","qid":"Q124259998","blurb":"deep fried flatbread filled with lentils","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dal%20Puri.JPG","url":"https://en.wikipedia.org/wiki/Dal_puri","infobox":true},{"id":1903,"name":"Dhansak","country":"India","region":"Gujarat","continent":"Asia","qid":"Q2723965","blurb":"Indian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dhansak.JPG","url":"https://en.wikipedia.org/wiki/Dhansak","infobox":true,"ingredients":["Lentils","vegetables","spices","cumin seeds","ginger","garlic","mutton","either gourd or pumpkin"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1904,"name":"dhokla","country":"India","region":"Gujarat","continent":"Asia","qid":"Q171983","blurb":"Indian vegetarian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dhokla%20prepared%20at%20home%2C%20Gurgaon%2C%20India.jpg","url":"https://en.wikipedia.org/wiki/Dhokla","infobox":true,"ingredients":["mix of split lentils","rice"],"prepSummary":"Dried rice and split chickpeas (chana dal) are soaked overnight. The mixture is ground and the paste is fermented for at least four hours. Spices are added, such as chili pepper, coriander, and ginger. The fermented batter is then steamed for about 15 minutes and cut into pieces. These chopped pieces are seasoned with sauteed mustard seeds or cumin seeds, green chilies and curry leaves.","course":"Breakfast, side dish, main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1905,"name":"Dhooska","country":"India","continent":"Asia","qid":"Q24950338","blurb":"Snack from Jharkhand, India","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dhuska.jpg","url":"https://en.wikipedia.org/wiki/Dhooska","infobox":true},{"id":1906,"name":"Doodhpak","country":"India","region":"Gujarat","continent":"Asia","qid":"Q5296979","blurb":"Indian rice pudding","url":"https://en.wikipedia.org/wiki/Doodhpak","infobox":true,"ingredients":["Milk","Rice","Nuts"],"course":"Dessert","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1907,"name":"dosa","country":"India","region":"Southern India","continent":"Asia","qid":"Q920940","blurb":"thin pancakes originating from South India","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dosa-chutney-sambhar.jpg","url":"https://en.wikipedia.org/wiki/Dosa_(food)","infobox":true,"ingredients":["Rice","black gram"],"prepSummary":"A mixture of rice and white gram that has been soaked in water for at least 4 to 5 hours is ground finely to form a batter. Some add a bit of soaked fenugreek seeds while grinding the batter. The proportion of rice to lentils is generally 3:1 or 4:1. After adding salt, the batter is allowed to ferment overnight, before being mixed with water to get the desired consistency. The batter is then ladled onto a hot tava or griddle greased with oil or ghee. It is spread out with the base of a ladle or a bowl to form a pancake. It can be made either thick like a pancake, or thin and crispy. A dosa is served hot, either folded in half or rolled like a wrap.","course":"Hot"},{"id":1908,"name":"Dosa","country":"India","continent":"Asia","qid":"Q31830105","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Neer-dosa-.jpg"},{"id":1909,"name":"elanchi","country":"India","continent":"Asia","qid":"Q122818225","blurb":"snack food of Kerala","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Elanchi.jpg"},{"id":1910,"name":"Enduri Pitha","country":"India","region":"Odisha","continent":"Asia","qid":"Q5376675","blurb":"steamed food of Odisha","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Enduri%20Pitha.JPG","url":"https://en.wikipedia.org/wiki/Enduri_pitha","infobox":true,"ingredients":["Rice flour","turmeric leaves","black gram","coconut or chhena","jaggery","black pepper"],"course":"Dessert","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1911,"name":"Far far","country":"India","continent":"Asia","qid":"Q5434634","blurb":"snack food of Indian origin","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fryums%20-%2003.jpg","url":"https://en.wikipedia.org/wiki/Far_far","infobox":true,"ingredients":["Potato starch","sago"],"course":"Snack"},{"id":1912,"name":"Frooti","country":"India","continent":"Asia","qid":"Q3637334","blurb":"mango flavoured drink in India","url":"https://en.wikipedia.org/wiki/Frooti","infobox":true},{"id":1913,"name":"Gaintha","country":"India","continent":"Asia","qid":"Q31801023","blurb":"Odia cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Khira%20gaintha%20Odia%20Pitha.jpg"},{"id":1914,"name":"Gaja","country":"India","continent":"Asia","qid":"Q119868237","blurb":"Indian dessert"},{"id":1915,"name":"gajak","country":"India","continent":"Asia","qid":"Q5517536","blurb":"Indian sweet snack","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gachak.JPG","url":"https://en.wikipedia.org/wiki/Gajak","infobox":true,"ingredients":["Sesame seeds","jaggery","peanuts"],"prepSummary":"Gajak is prepared with sesame seeds and jaggery with a method of preparation which is time-consuming. It takes about 10–15 hours to prepare 5–8 kilograms of gajaks. The dough is hammered until all the sesame seeds break down and release their oils into the dough. One kilogram of Gajak requires about one-fourth of jaggery to sesame.","course":"Dessert, confection"},{"id":1916,"name":"gajar ka halwa","country":"India","region":"South Asia","continent":"Asia","qid":"Q5317729","blurb":"South Asian sweet","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gajjar%20ka%20halwa%20%28carrot%20halwa%29.JPG","url":"https://en.wikipedia.org/wiki/Gajar_ka_halwa","infobox":true,"ingredients":["Carrots","milk","water","ghee","sugar","khoya"],"prepSummary":"Gajar ka halwa originally contained carrots, milk and ghee but nowadays includes many other ingredients like mava (khoya). The main ingredients of gajar ka halwa are freshly grated carrots, milk, sugar, cardamom, khoya, and ghee. Being a combination of milk and carrots, it is known as milk flavored gajar ka halwa but in the other case, the combination of cream or mava (khoya) and carrot is described as mava flavored gajar ka halwa. For cooking, a cooker or kadai is usually preferred. Vasundhara Chauhan, writing for The Hindu, writes that gajar ka halwa should be slow-cooked and that using a pressure cooker spoils the dish.","course":"Dessert"},{"id":1917,"name":"Gavvalu","country":"India","region":"Andhra Pradesh","continent":"Asia","qid":"Q5528400","blurb":"Indian foodstuff","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sweet%20gavvalu%2027.11.13.%20%281%29.JPG","url":"https://en.wikipedia.org/wiki/Sweet_shells","infobox":true,"ingredients":["Maida","water or milk"],"course":"Dessert","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1918,"name":"Ghanta (dish)","country":"India","continent":"Asia","qid":"Q124357461","blurb":"Multi vegetable and legume Odia dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mixed%20Ghanta.jpg"},{"id":1919,"name":"goan nevri","country":"India","continent":"Asia","qid":"Q47465227","blurb":"food"},{"id":1920,"name":"Gongura","country":"India","continent":"Asia","qid":"Q5581802","blurb":"edible form of the roselle plant","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gongura%20recipe.jpg","url":"https://en.wikipedia.org/wiki/Gongura","infobox":true,"notFood":"a taxon"},{"id":1921,"name":"Gujia","country":"India","continent":"Asia","qid":"Q16345347","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gujia%20-%20Bainan%20-%20Howrah%202015-04-14%207904.JPG"},{"id":1922,"name":"Gulgula","country":"India","continent":"Asia","qid":"Q30607840","blurb":"traditional sweet snack in north India","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gulgule.jpg","url":"https://en.wikipedia.org/wiki/Gulgula_(doughnut)","infobox":true},{"id":1923,"name":"Gushtab","country":"India","region":"Kashmir","continent":"Asia","qid":"Q16573500","blurb":"Meat balls dish of Kashmir","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Goshtaba%20wazwan.jpg","url":"https://en.wikipedia.org/wiki/Goshtaab","infobox":true,"ingredients":["Minced mutton","yogurt","spices"],"prepSummary":"Goshtaab is made from finely minced mutton, which is pounded to achieve a smooth, paste-like consistency. The meat is then shaped into large, round meatballs and cooked in a flavorful yogurt-based gravy. The gravy is enriched with a blend of aromatic spices, including fennel, cardamom, cloves, and ginger powder, which lend the dish its distinctive flavor. The cooking process is slow, ensuring that the meatballs remain tender and the gravy attains a creamy texture. The dish is traditionally prepared by wazas (master chefs) in Kashmir, who are experts in the art of wazwan, a multi-course Kashmiri feast.","course":"Main course"},{"id":1924,"name":"Hansakeli","country":"India","continent":"Asia","qid":"Q127606236","blurb":"item offered to Lord Jagannath as Chhapan Bhog"},{"id":1925,"name":"Hurum","country":"India","continent":"Asia","qid":"Q116235109","blurb":"traditional Assamese snacks typically served at breakfast","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E0%A6%85%E0%A6%B8%E0%A6%AE%E0%A7%80%E0%A6%AF%E0%A6%BC%E0%A6%BE%20%E0%A6%9C%E0%A6%B2%E0%A6%AA%E0%A6%BE%E0%A6%A8%20%E0%A6%86%E0%A6%96%E0%A7%88%2C%20%E0%A6%96%E0%A6%BE%E0%A6%93%20%E0%A7%B0%E0%A7%81%E0%A6%AE%20%28%E0%A6%B9%E0%A7%81%E0%A7%B0%E0%A7%81%E0%A6%AE%29.jpg"},{"id":1926,"name":"Idiyappam","country":"India","continent":"Asia","qid":"Q2456855","blurb":"Indian rice noodle dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E0%B2%B6%E0%B3%8D%E0%B2%AF%E0%B2%BE%E0%B2%B5%E0%B2%BF%E0%B2%97%E0%B3%86%20%E0%B2%95%E0%B2%BE%E0%B2%AF%E0%B2%BF%20%E0%B2%B9%E0%B2%BE%E0%B2%B2%E0%B3%81.jpg","url":"https://en.wikipedia.org/wiki/Idiyappam","infobox":true,"ingredients":["Rice flour"],"prepSummary":"It is made of rice flour, salt, and water. In most parts of Kerala and Tamil Nadu Idiyappam is steamed after making seva, while in the Kongu region of Tamil Nadu, the steamed rice flour ball is pressed to make Idiyappam, a reverse process more similar to Ottu Shavige in neighbouring Karnataka. In Tamil Nadu, distinction between Idiyappam and Santhagai is made based on preparation technique. Steamed rice flour balls are pressed to make santhagai, in contrast to Idiyappam, where pressed noodles are steamed. It is generally served as the main course at breakfast or dinner together with a curry (potato, egg, fish, or meat curry or rasam) and coconut chutney."},{"id":1927,"name":"Idukki Gold","country":"India","continent":"Asia","qid":"Q27940458","blurb":"cannabis strain","url":"https://en.wikipedia.org/wiki/Idukki_Gold","infobox":true},{"id":1928,"name":"Indori Poha","country":"India","region":"Madhya Pradesh","continent":"Asia","qid":"Q25066353","blurb":"Indian Food dish made from flattened rice","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Poha%2C%20a%20snack%20made%20of%20flattened%20rice.jpg","url":"https://en.wikipedia.org/wiki/Indori_poha","infobox":true,"ingredients":["rice","chilies","onions","lemon","peanut","mustard seed","cumin seeds","curry leaves"],"course":"Snack","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1929,"name":"Jagannath Ballabha","country":"India","continent":"Asia","qid":"Q31801072","blurb":"Indian dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E0%AC%9C%E0%AC%97%E0%AC%A8%E0%AD%8D%E0%AC%A8%E0%AC%BE%E0%AC%A5%20%E0%AC%AC%E0%AC%B2%E0%AD%8D%E0%AC%B2%E0%AC%AD.jpg"},{"id":1930,"name":"Jaynagarer Moa","country":"India","continent":"Asia","qid":"Q6297757","blurb":"confectionery of West Bengal, India","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Joynagarer%20Moa%2CKolkata%20-%20West%20Bengal%20-%20DSC%200035.jpg","url":"https://en.wikipedia.org/wiki/Jaynagarer_Moa","infobox":true,"prepSummary":"Jaynagarer Moa is made with Nolen Gur (jaggery made from date palm tree extract with exquisite taste and aroma), Kanakchur khoi (a form of popped rice made from a special variety of aromatic rice), Gawa ghee (a type of clarified butter made from cow's milk), ' (cardamom), and posto (poppy seed)."},{"id":1931,"name":"Jenamani","country":"India","continent":"Asia","qid":"Q127505622","blurb":"Indian dessert"},{"id":1932,"name":"Jhalmuri","country":"India","region":"Bengal","continent":"Asia","qid":"Q24950882","blurb":"Bengali snack","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E0%A6%A2%E0%A6%BE%E0%A6%95%E0%A6%BE%E0%A6%B0%20%E0%A6%AB%E0%A7%81%E0%A6%9F%E0%A6%AA%E0%A6%BE%E0%A6%A4%E0%A7%87%E0%A6%B0%20%E0%A6%9D%E0%A6%BE%E0%A6%B2%E0%A6%AE%E0%A7%81%E0%A6%A1%E0%A6%BC%E0%A6%BF.jpg","url":"https://en.wikipedia.org/wiki/Jhalmuri","infobox":true,"ingredients":["Muri","cucumber","chanachur","mustard oil","lemon","onion","chili","tomato"],"course":"Hors d'oeuvre"},{"id":1933,"name":"Kachumber","country":"India","continent":"Asia","qid":"Q17061273","blurb":"Indian salad dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kachumber%20Salad.JPG","url":"https://en.wikipedia.org/wiki/Kachumber","infobox":true,"ingredients":["Tomatoes","cucumbers","onions","unripe mangoes","chili peppers"],"originClaims":["India","Pakistan","Bangladesh"]},{"id":1934,"name":"Kadboli","country":"India","region":"Maharashtra","continent":"Asia","qid":"Q6345286","blurb":"Indian snack","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kodubale%20~%20Deep%20fried%20rice%20and%20roasted%20gram%20savoury%20rings%20from%20South%20India.jpg","url":"https://en.wikipedia.org/wiki/Kadboli","infobox":true,"ingredients":["Flour mixture of chickpea","urid","rice","Moong","cumin seeds"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1935,"name":"Kanika","country":"India","continent":"Asia","qid":"Q85773496","blurb":"rice dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kanika%20and%20dalma.jpg","url":"https://en.wikipedia.org/wiki/Kanika_(food)","infobox":true},{"id":1936,"name":"Kanji","country":"India","region":"Tamil Nadu","continent":"Asia","qid":"Q96385320","blurb":"Indian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kanji.1.jpg","url":"https://en.wikipedia.org/wiki/Kanji_(food)","infobox":true,"ingredients":["Rice water","curd","green vegetables"],"course":"Side dish","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1937,"name":"Kashmiri kahwa","country":"India","continent":"Asia","qid":"Q136549327","blurb":"Traditional aromatic green tea from Kashmir, brewed with saffron, cardamom, cinnamon, and almonds. It is known for its rich flavor, cultural significance, and health benefits."},{"id":1938,"name":"Kashmiri pulao","country":"India","continent":"Asia","qid":"Q124031417","blurb":"rice dish from Kashmir","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kashmiri%20Pulav.JPG"},{"id":1939,"name":"Kerala beef fry","country":"India","continent":"Asia","qid":"Q85774104","blurb":"dish made of beef in Kerala","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Beef%20Fry%2C%20%E0%B4%AC%E0%B5%80%E0%B4%AB%E0%B5%8D%20%E0%B4%AB%E0%B5%8D%E0%B4%B0%E0%B5%88%2C%20%E0%B4%AE%E0%B4%BE%E0%B4%9F%E0%B5%8D%E0%B4%9F%E0%B4%BF%E0%B4%B1%E0%B4%9A%E0%B5%8D%E0%B4%9A%E0%B4%BF%20%E0%B4%B5%E0%B4%B0%E0%B4%9F%E0%B5%8D%E0%B4%9F%E0%B4%BF%E0%B4%AF%E0%B4%A4%E0%B5%8D.jpg","url":"https://en.wikipedia.org/wiki/Kerala_beef_fry","infobox":true,"ingredients":["Meat","spices","onion","coconut"],"prepSummary":"The dish is prepared by cooking chunks of meat in a mixture of spices which include turmeric, coriander, garam masala, black pepper, red chilli, cooked along with onions, shallots, ginger and garlic. Slivers of coconut, fried in coconut oil and curry leaves are also used for garnish.","course":"Hot"},{"id":1940,"name":"Khichu","country":"India","region":"Gujarat","continent":"Asia","qid":"Q2730578","blurb":"snack made from rice flour","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Khichu.JPG","url":"https://en.wikipedia.org/wiki/Khichu","infobox":true,"ingredients":["Rice flour","Cumin","Alkaline Salt known as Papad Khar"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1941,"name":"Khurchan","country":"India","region":"North India","continent":"Asia","qid":"Q136373880","blurb":"Sweet food of North India","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Khurchan%20mithai.jpg","url":"https://en.wikipedia.org/wiki/Khurchan","infobox":true,"ingredients":["Sugar"],"prepSummary":"It is made by simmering full-fat milk in a large, shallow iron pan over a low flame. As a thin layer of cream (malai) forms on the surface, it is carefully lifted and pushed to the side of the pan with a spatula. This process is repeated continuously, creating a stack of flaky, yellowish layers of malai. The collected layers are then gently sweetened with sugar.","course":"Sweet, Dessert"},{"id":1942,"name":"Khuruma","country":"India","continent":"Asia","qid":"Q127532457","blurb":"item offered to Lord Jagannath as Chhapan Bhog"},{"id":1943,"name":"Kichadi","country":"India","continent":"Asia","qid":"Q6404116","blurb":"Cuisine of Kerala","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kichadi%20Sadhya.jpg","url":"https://en.wikipedia.org/wiki/Kichadi","infobox":true},{"id":1944,"name":"Kidyo","country":"India","continent":"Asia","qid":"Q6405076","blurb":"Candy (southwest coast of India)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Goan%20Kolkola.jpg","url":"https://en.wikipedia.org/wiki/Kidyo","infobox":true},{"id":1945,"name":"kismur","country":"India","continent":"Asia","qid":"Q124954605","blurb":"Goan prawns dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kismur%20plate%20for%204%20%2825183235526%29.jpg"},{"id":1946,"name":"Kori Rotti","country":"India","region":"Tulunadu","continent":"Asia","qid":"Q6432257","blurb":"Mangalorean dish of chicken (Kori in Tulu) curry with rice flakes called rutti","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kori%20Rotti.jpg","url":"https://en.wikipedia.org/wiki/Kori_rotti","infobox":true,"course":"Main"},{"id":1947,"name":"kube mutli","country":"India","continent":"Asia","qid":"Q135222876","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kube%20Mutli%20%28%E0%B2%AE%E0%B2%B0%E0%B3%8D%E0%B2%B5%E0%B3%88%20%E0%B2%AA%E0%B3%81%E0%B2%82%E0%B2%A1%E0%B2%BF%29.jpg"},{"id":1948,"name":"labra tarkari","country":"India","continent":"Asia","qid":"Q100255577","blurb":"Bengali vegetarian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Labra%20tarkari-MA17.jpg"},{"id":1949,"name":"laccha paratha","country":"India","continent":"Asia","qid":"Q105742167","blurb":"Indian flat bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Laccha%20Paratha.JPG"},{"id":1950,"name":"lassi","country":"India","continent":"Asia","qid":"Q827654","blurb":"yogurt-based drink from Indian subcontinent","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fatfreelassi.jpg","url":"https://en.wikipedia.org/wiki/Lassi","infobox":true,"ingredients":["Yogurt","water"],"course":"Chilled"},{"id":1951,"name":"Locho","country":"India","region":"Gujarat","continent":"Asia","qid":"Q2771664","blurb":"snack food from Gujarat, India","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Locho%20-%20Gujarati%20Snack%20-%20Surat.jpg","url":"https://en.wikipedia.org/wiki/Locho","infobox":true,"ingredients":["Gram flour","chana dal","salt","spices"],"province":"Sūrat","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1952,"name":"Lonavala chikki","country":"India","continent":"Asia","qid":"Q24945601","blurb":"Chikki originating from Lonavala","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lonavala%20chikki.jpg","url":"https://en.wikipedia.org/wiki/Lonavala_chikki","infobox":true},{"id":1953,"name":"Magaj","country":"India","region":"South Asia","continent":"Asia","qid":"Q6729605","blurb":"offal dish originating from India","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Magaj.jpg","url":"https://en.wikipedia.org/wiki/Maghaz","infobox":true,"ingredients":["Cow","goat or sheep brain"]},{"id":1954,"name":"maida flour","country":"India","continent":"Asia","qid":"Q1987316","blurb":"fine wheat flour","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Maida%20flour.jpg","url":"https://en.wikipedia.org/wiki/Maida_(flour)","infobox":true,"prepSummary":"is made from the endosperm: the starchy white part of the grain. The bran is separated from the germ and endosperm which is then refined by passing through a sieve of 80 mesh per inch (31 mesh per centimeter). Although naturally yellowish due to pigments present in wheat, is typically bleached, either naturally due to atmospheric oxygen, or with any of a number of flour bleaching agents."},{"id":1955,"name":"Manchow soup","country":"India","region":"Meghalaya","continent":"Asia","qid":"Q6747617","blurb":"indian-Chinese soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Manchow%20soup%20-%20Indo-Chinese%20cuisine.jpg","url":"https://en.wikipedia.org/wiki/Manchow_soup","infobox":true,"ingredients":["Vegetables","scallions"],"course":"Soup","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1956,"name":"Mangalorean Chicken Sukka","country":"India","region":"Tulunadu","continent":"Asia","qid":"Q28154305","blurb":"Indian Chicken dish native to Mangalore and Udupi region in Karnataka","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chicken%20Sukka.jpg","url":"https://en.wikipedia.org/wiki/Mangalorean_chicken_sukka","infobox":true,"ingredients":["Chicken","grated coconut","red chillies"],"course":"Main course"},{"id":1957,"name":"Masala bhat","country":"India","continent":"Asia","qid":"Q116197926","blurb":"Rice dish from Maharashtra","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Masale%20Bhat%20-Homemade%20-%20Maharashtra.jpg"},{"id":1958,"name":"masala chai","country":"India","continent":"Asia","qid":"Q877661","blurb":"flavoured tea beverage made from milk, aromatic spices and herbs","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Masala%20Chai.JPG","url":"https://en.wikipedia.org/wiki/Masala_chai","infobox":true,"ingredients":["Black tea","milk","spices","sugar"],"course":"Drink"},{"id":1959,"name":"Masala puri","country":"India","region":"Karnataka","continent":"Asia","qid":"Q24931479","blurb":"Indian snack from Karnataka","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Masala%20puri.jpg","url":"https://en.wikipedia.org/wiki/Masala_puri","infobox":true,"ingredients":["Puri","sev","Puffed Rice","onion","tomato","chili powder","green peas","coriander leaves"],"prepSummary":"Crushed puris are soaked in hot masala gravy made up of puffed rice, green peas, chili powder, garam masala, chaat masala, coriander powder, etc. Toppings of small slices of onion and tomato, coriander leaves and sev are then added, before the dish is served.","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1960,"name":"Mathri","country":"India","region":"Rajasthan","continent":"Asia","qid":"Q6787315","blurb":"Indian snack","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mathri.JPG","url":"https://en.wikipedia.org/wiki/Mathri","infobox":true,"ingredients":["Maida","semolina","dahi (yogurt)","ghee"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1961,"name":"matta rice","country":"India","region":"Sri Lanka","continent":"Asia","qid":"Q6789588","blurb":"indigenous variety of rice grown in Palakkad district of Kerala, India","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Matta%20Rice.jpg","url":"https://en.wikipedia.org/wiki/Matta_rice","infobox":true,"prepSummary":"Parboiled rice is harder than white rice and needs some thirty minutes of soaking before cooking. Matta rice is traditionally double cooked. The rice is washed in a large pan and left to soak from 1 hour to overnight. The rice is drained and simmered with 4 to 8 parts water for 30 minutes. It is then covered and left for 15–20 minutes. The rice is then salted and boiled for another 15–20 minutes or until cooked."},{"id":1962,"name":"Mattar paneer","country":"India","region":"North India","continent":"Asia","qid":"Q6789614","blurb":"Indian cheese and peas dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Matar-Paneer.JPG","url":"https://en.wikipedia.org/wiki/Matar_paneer","infobox":true,"ingredients":["Paneer","peas","tomato-based sauce","garam masala spice mix"]},{"id":1964,"name":"Mohanthal","country":"India","region":"Western India","continent":"Asia","qid":"Q74495320","blurb":"sweet dish from India","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mohanthal1.jpg","url":"https://en.wikipedia.org/wiki/Mohanthal","infobox":true,"ingredients":["Besan (gram flour)","condensed milk","sugar"],"prepSummary":"Mohanthal is made from besan, ghee, and sugar and can be combined with many other ingredients, such as spices and nuts. There are several besan based sweets in Indian cuisine but each are prepared slightly differently.","course":"Dessert"},{"id":1965,"name":"Mudhi Mansa","country":"India","continent":"Asia","qid":"Q104150562","blurb":"Odia food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mudhi%20Mansa.jpg"},{"id":1966,"name":"Murukku","country":"India","region":"India: Tamil Nadu","continent":"Asia","qid":"Q2721752","blurb":"traditional snack of South India","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/A%20Traditional%20Tamil%20Snack%20Murukku.jpg","url":"https://en.wikipedia.org/wiki/Murukku","infobox":true,"ingredients":["Rice flour","urad dal flour (black gram)","salt","vegetable oil"],"prepSummary":"Murukku is typically made from rice flour and urad dal flour. The flours are mixed with water, salt, chili powder, asafoetida and either sesame seeds or cumin seeds. The mix is kneaded into a dough, which is shaped into spiral or coil shapes either by hand or extruded using a mould."},{"id":1967,"name":"nankhatai","country":"India","region":"Indian subcontinent","continent":"Asia","qid":"Q19814732","blurb":"shortbread biscuit popular in the Indian subcontinent","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nankhatai.jpg","url":"https://en.wikipedia.org/wiki/Nankhatai","infobox":true,"ingredients":["Wheat flour","rice flour","butter","powdered sugar","milk or yogurt","salt","honey","baking powder"]},{"id":1968,"name":"Nasi kandar","country":"India","region":"Penang","continent":"Asia","qid":"Q3520299","blurb":"Indian rice dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20kandar%2020250531%20145909.jpg","url":"https://en.wikipedia.org/wiki/Nasi_kandar","infobox":true,"ingredients":["Rice","meat","vegetables","curry"],"course":"Main course"},{"id":1969,"name":"Ottupathal","country":"India","continent":"Asia","qid":"Q123600514","blurb":"Kerala snack made with rice powder","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Oottu%20pathal.jpg"},{"id":1970,"name":"Panipuri","country":"India","region":"Indian subcontinent","continent":"Asia","qid":"Q2722122","blurb":"Indian snack","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Crispy%20Pani%20Puri.jpg","url":"https://en.wikipedia.org/wiki/Panipuri","infobox":true,"ingredients":["Puri (atta or semolina flour)","chickpea","potatoes","coriander leaf water","tamarind water"]},{"id":1971,"name":"papad","country":"India","continent":"Asia","qid":"Q918148","blurb":"snack food from Indian subcontinent","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Stack%20of%20papadums.jpg","url":"https://en.wikipedia.org/wiki/Papadam","infobox":true,"prepSummary":"Papadam can be prepared from different ingredients and methods. One popular recipe uses flour ground from hulled split black gram mixed with black pepper, salt, a small amount of vegetable oil and a food-grade alkali, and the mixture is kneaded. A well-kneaded dough is then flattened into very thin rounds and then dried and stored for later preparation and consumption. It may also contain rice, jackfruit, sago, etc., as main ingredients. Cracked black pepper, red chili powder, asafoetida, cumin or sesame seeds are often used as flavoring agents.","course":"Appetizer or side dish"},{"id":1972,"name":"pappada vada","country":"India","continent":"Asia","qid":"Q16137389","blurb":"South Indian snack made from papadum","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pappadavada.jpg"},{"id":1973,"name":"Pasembur","country":"Malaysia","region":"Penang","continent":"Asia","qid":"Q2835232","blurb":"Malaysian cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pasembur.jpg","url":"https://en.wikipedia.org/wiki/Pasembur","infobox":true,"ingredients":["Cucumbers","potatoes","beancurd","turnip","bean sprouts","seafood (i.e.","prawns","crab"]},{"id":1974,"name":"Patoleo","country":"India","continent":"Asia","qid":"Q16962929","blurb":"sweet food from Goa","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/GC%20Steamed%20Patoleo.jpg","url":"https://en.wikipedia.org/wiki/Patoleo","infobox":true},{"id":1975,"name":"Pav bhaji","country":"India","region":"Maharashtra","continent":"Asia","qid":"Q3629971","blurb":"vegetable curry and bread-roll dish originating in Mumbai, India","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pav%20Bhaji.jpg","url":"https://en.wikipedia.org/wiki/Pav_bhaji","infobox":true,"ingredients":["Bread","mixed vegetables"],"prepSummary":"Pav bhaji is a spiced mixture of mashed vegetables in a thick gravy( Called \"Bhaji\" ) served with bread. Vegetables in the thick curry commonly include potatoes, onions, chili peppers, green peas, bell peppers and tomatoes. It is usually cooked the curry on a flat griddle ( called Tawa) with a lot of butter and served hot. The Pav is slightly roasted over the hot Tawa with lot of molten butter almost soaking the bread.","course":"Main","province":"Mumbai","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1976,"name":"pav gathiya","country":"India","region":"Gujarat","continent":"Asia","qid":"Q113203875","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pav%20gathiya%20dish.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1977,"name":"payasam","country":"India","continent":"Asia","qid":"Q112760594","blurb":"sweet dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Paal%20payasam.JPG"},{"id":1978,"name":"Pazham Pradhaman","country":"India","continent":"Asia","qid":"Q16137937","blurb":"Traditional sweet dish of Kerala with  Nendran Banana"},{"id":1979,"name":"Phirni","country":"India","continent":"Asia","qid":"Q110894306","blurb":"rice pudding dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Phirni%20at%20Cool%20Point%2C%20Chandni%20Chawk.jpg","url":"https://en.wikipedia.org/wiki/Phirni","infobox":true},{"id":1980,"name":"Poornalu","country":"India","region":"Andhra Pradesh","continent":"Asia","qid":"Q7228863","blurb":"sweet snack food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Poornalu.JPG","url":"https://en.wikipedia.org/wiki/Poornalu","infobox":true,"ingredients":["Rice flour","jaggery","chanadal paste"],"course":"Dessert","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1981,"name":"Pootharekulu","country":"India","region":"Andhra Pradesh","continent":"Asia","qid":"Q7228884","blurb":"popular Indian sweet from Atreyapuram, East Godavari","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pootharekulu%20dry%20fruits.jpg","url":"https://en.wikipedia.org/wiki/Pootharekulu","infobox":true,"ingredients":["Rice starch/black gram","powdered sugar or jaggery","ghee"],"prepSummary":"Pootharekulu is made from a particular kind of rice batter called jaya biyyam ('biyyam' meaning rice), combined with powdered sugar and ghee (clarified butter). To make the edible film, a hot pot is prepared. To make the pot suitable, a hole is made in it, and to smoothen the surface for three days, the pot is alternately heated and wiped with a cloth dipped in oil. To make the films, coarse rice is ground for nearly two hours and made into a batter. This batter is then diluted; a thin cloth is dipped in the solution and put on the inverted pot with flame under it. The edible film forms on the pot instantly.","course":"Snack","province":"East Godāvari","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1982,"name":"potato biryani","country":"India","continent":"Asia","qid":"Q42373854","blurb":"form of biryani, generally vegetarian, with potato. It may contain chicken in certain variation as seen in Kolkata's famous potato biryani"},{"id":1983,"name":"Potato biscuits","country":"India","continent":"Asia","qid":"Q135449174","blurb":"A Cookie made of potatoes","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Potato%20Biscuits.png"},{"id":1984,"name":"Pudina Khara Pongal","country":"India","continent":"Asia","qid":"Q114421387","blurb":"Rice and Lentils Cooked With Mint Leaves & Mild Spices"},{"id":1985,"name":"Pundi","country":"India","region":"Tulu Nadu","continent":"Asia","qid":"Q28154814","blurb":"Indian rice dumpling","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pundi%20-%20The%20Rice%20Dumpling%20Food%20Item%20from%20Tulunadu%2C%20India..jpg","url":"https://en.wikipedia.org/wiki/Pundi","infobox":true,"ingredients":["Rice"]},{"id":1986,"name":"Puttu","country":"India","region":"Keralam","continent":"Asia","qid":"Q3520287","blurb":"South Indian breakfast dish of steamed ground rice and coconut shavings","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Puttu%20%28Rice%20Flour%20steamed%20cake%29.jpg","url":"https://en.wikipedia.org/wiki/Puttu","infobox":true,"ingredients":["Rice flour","coconut","salt"],"prepSummary":"Puttu is made by slowly adding water to ground rice until the correct texture is achieved. Using hot water improves the softness of puttu. It is then spiced, formed and steamed with layers of grated coconut. Puttu is generally cooked in an aluminium puttu kutti vessel with two sections. The lower section holds water and the upper section holds the puttu, where the rice mixture is inserted with layers of grated coconut. Perforated lids separate the sections to allow the steam to pass between them.","course":"Breakfast","originClaims":["Sri Lanka","India"]},{"id":1987,"name":"Pyaaj Kachori","country":"India","region":"Rajasthan","continent":"Asia","qid":"Q7262811","blurb":"Indian fried pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rajasthani%20Pyaz%20ki%20Kachori.JPG","url":"https://en.wikipedia.org/wiki/Kanda_kachori","infobox":true,"ingredients":["Maida (flour)","onions","besan","ghee"],"prepSummary":"The kachoris are made by first preparing a dough with maida, salt, and ghee, which is then kneaded and left to rest. For the onion filling, onions are sautéed with nigella seeds, fennel seeds, bay leaves, green chillies, and spices, and then mixed with besan.","course":"Snack","province":"Jodhpur","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1988,"name":"Radhaballav","country":"India","continent":"Asia","qid":"Q127599395","blurb":"item offered to Lord Jagannath as Chhapan Bhog"},{"id":1989,"name":"Ragda patties","country":"India","region":"Maharashtra","continent":"Asia","qid":"Q5556748","blurb":"Indian snack","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ragda%20Patties.JPG","url":"https://en.wikipedia.org/wiki/Ragda_pattice","infobox":true,"ingredients":["yellow peas","potatoes","spices"],"prepSummary":"This dish is a two-part preparation: ragda (gravy) and patties. Ragda is a light stew of rehydrated dried white peas cooked with a variety of spices. Patties are simple mashed potato cakes. In contrast to North Indian tikkis, patties are usually not spiced, only salted. To serve, two patties are placed in a bowl or plate, covered with some ragda, and garnished with finely chopped onions, coriander leaves, green chutney, tamarind chutney, and sev (crunchy gram flour noodles).","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1990,"name":"Rava idli","country":"India","region":"Karnataka","continent":"Asia","qid":"Q7296297","blurb":"Semolina idli of Karnataka","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/MTR%20Rava%20Idli.jpg","url":"https://en.wikipedia.org/wiki/Rava_idli","infobox":true,"ingredients":["Semolina","yogurt","chopped cilantro","curry leaves","ghee","crushed ginger","mustard seeds","cashew nuts"],"course":"Breakfast, snack","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1991,"name":"Roasted Bhutta","country":"India","continent":"Asia","qid":"Q115202716","blurb":"roasted corn on the cob","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Corn%20on%20Cob-%20Kolkata%20-%20West%20Bengal%20-%20DSC%200010.jpg"},{"id":1992,"name":"rosogolla","country":"India","continent":"Asia","qid":"Q3349224","blurb":"syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rasgullas%20from%20Odisha%20and%20Bengal.jpg","url":"https://en.wikipedia.org/wiki/Rasgulla","infobox":true,"ingredients":["Chhena","sugar"],"prepSummary":"To prepare rasgulla, the cheese (chhena) mixture is formed into small balls. These balls are then simmered in a sugar syrup. It can also be prepared using a pressure cooker or an oven. While serving, a drop of rose water (only the organic and edible type of rose water, not rose perfume or synthetic flavours) can be added.","course":"Dessert"},{"id":1993,"name":"Sadya","country":"India","region":"Kerala","continent":"Asia","qid":"Q3595351","blurb":"Traditional feast in Kerala, India","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sadhya%20DSW.jpg","url":"https://en.wikipedia.org/wiki/Sadya","infobox":true,"prepSummary":"The sadya is usually served for lunch, although a lighter version is served for dinner as well. Preparations begin the night before, and the dishes are prepared before ten o'clock in the morning on the day of the celebration. Nowadays, sadya is often served on tables, as people no longer find it convenient to sit on the floor. Sourcing of items/ingredients for a sadya is an elaborate and careful process to ensure quality. The lighting of the fire to prepare the sadya is done after a prayer to Agni, and the first serving is offered on a banana leaf in front of a lighted nilavilakku as an offering to Ganapati. In a sadya, the meals are served on a banana leaf.","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1994,"name":"sajjige bajil","country":"India","region":"Karnataka","continent":"Asia","qid":"Q135258659","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Uppittu%20Avalakki%20-%20Bhatru%20Hotel%2C%20Hebri%20-%20Karnataka%20-%20PXL0291.jpg","province":"Dakshina Kannada","city":"Mangaluru","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":1995,"name":"Seed","country":"India","continent":"Asia","qid":"Q135003473","blurb":"The reproductive unit of a plant used for germination and food production"},{"id":1996,"name":"semiya upma","country":"India","continent":"Asia","qid":"Q135270787","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E0%B2%B6%E0%B3%8D%E0%B2%AF%E0%B2%BE%E0%B2%B5%E0%B2%BF%E0%B2%97%E0%B3%86%20%E0%B2%89%E0%B2%AA%E0%B3%8D%E0%B2%AA%E0%B2%BF%E0%B2%9F%E0%B3%8D%E0%B2%9F%E0%B3%81.jpg"},{"id":1997,"name":"Sevpuri","country":"India","region":"Mumbai or Pune","continent":"Asia","qid":"Q7458108","blurb":"Indian snack food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sev%20Puri.jpg","url":"https://en.wikipedia.org/wiki/Sev_puri","infobox":true,"ingredients":["Small puri","sev","potatoes","chickpeas"],"prepSummary":"Sev puri is a chaat made from a small puri that is hollowed and filled, similar to panipuri. Flat papri may be used instead of round puri. The dish is then garnished with the signature ingredient, sev, which is thin, crunchy noodles. Sev puri is usually served without sauce. or with small, flat puris."},{"id":1998,"name":"Shab Deg","country":"India","region":"Kashmir","continent":"Asia","qid":"Q19896348","blurb":"kashmiri dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Shabdeg1.jpg","url":"https://en.wikipedia.org/wiki/Shab_deg","infobox":true,"ingredients":["Mutton","turnip"],"course":"Hot"},{"id":1999,"name":"Sharkarapuratti","country":"India","region":"Kerala","continent":"Asia","qid":"Q13114957","blurb":"Banana based sweet snack from Kerala","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sarkkara%20Urutti%20-%20%E0%B4%B6%E0%B5%BC%E0%B4%95%E0%B5%8D%E0%B4%95%E0%B4%B0%20%E0%B4%89%E0%B4%B0%E0%B5%81%E0%B4%9F%E0%B5%8D%E0%B4%9F%E0%B4%BF.JPG","url":"https://en.wikipedia.org/wiki/Sharkarapuratti","infobox":true,"ingredients":["Plantain","jaggery"],"prepSummary":"Raw plantains are peeled, cut into pieces and deep-fried until crisp. Jaggery is melted and boiled down to a thick syrup, and the fried pieces are stirred through it until they are coated and the syrup sets. Dry ginger, cumin and cardamom go in for flavour, and a little roasted rice flour is dusted over the pieces so the coating does not stay sticky.","course":"Snack","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2000,"name":"Soru Chakli","country":"India","continent":"Asia","qid":"Q26936786","blurb":"Pancake pitha from Eastern India","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Soru%20Chakli%20Pitha.jpg"},{"id":2001,"name":"Sweet Potato Bajji","country":"India","region":"Karnataka","continent":"Asia","qid":"Q135266364","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E0%B2%95%E0%B3%86%E0%B2%B0%E0%B3%86%E0%B2%82%E0%B2%97%E0%B3%8D%20%E0%B2%A6%20%E0%B2%AA%E0%B3%8B%E0%B2%A1%E0%B2%BF.jpg","province":"Dakshina Kannada","city":"Mangaluru","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2002,"name":"sweet potato curry","country":"India","region":"Karnataka","continent":"Asia","qid":"Q135266381","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sweet%20Potato%20Curry.jpg","province":"Dakshina Kannada","city":"Mangaluru","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2003,"name":"sweetna","country":"India","continent":"Asia","qid":"Q124323070","blurb":"snack from Kerala, India","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sweet%20parotta%2010.jpg"},{"id":2004,"name":"tandoori chicken","country":"India","region":"Indian subcontinent","continent":"Asia","qid":"Q1057649","blurb":"Indian subcontinent chicken dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tandoori%20chicken%20laccha%20piyaz1%20%2836886283595%29.jpg","url":"https://en.wikipedia.org/wiki/Tandoori_chicken","infobox":true,"ingredients":["Chicken","dahi (yogurt)","honey","tandoori masala"],"prepSummary":"Raw chicken parts are skinned then marinated in a mixture of dahi (yogurt) and tandoori masala, a spice blend. They are seasoned and coloured with cayenne pepper, red chilli powder, or Kashmiri red chilli powder as well as turmeric or food colouring. The marinated chicken is placed on skewers and cooked at high temperatures in a tandoor oven, which is heated with charcoal or wood, which adds to the smoky flavour. The dish can also be cooked in a standard oven, using a spit or rotisserie, or over hot charcoal. There are also tandoori recipes for whole chicken, some of which are cooked in a tandoor and others over charcoal.","course":"Appetiser or main course"},{"id":2005,"name":"Tender tamarind leaves","country":"India","continent":"Asia","qid":"Q135003095","blurb":"Edible young leaves from tamarind and similar trees, used in Telugu cuisine especially during spring"},{"id":2006,"name":"Thattai (Indian food)","country":"India","continent":"Asia","qid":"Q21605556","blurb":"South Indian snack","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chekkalu-%20Sri%20Sai%20Telangana%20foods%2CHafeezpet-Telangana-DSC%200004.jpg","url":"https://en.wikipedia.org/wiki/Thattai_(Indian_food)","infobox":true},{"id":2007,"name":"Thattu dosa","country":"India","continent":"Asia","qid":"Q121878115","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Thattu%20dosa.jpg"},{"id":2008,"name":"Thengamuri","country":"India","continent":"Asia","qid":"Q124756658","blurb":"Snack food of Kerala","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Thengamuri%20dish.jpg"},{"id":2009,"name":"Thepla","country":"India","region":"Gujarat","continent":"Asia","qid":"Q15648182","blurb":"Indian Flatbread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Thepla%20main.jpg","url":"https://en.wikipedia.org/wiki/Thepla","infobox":true,"ingredients":["wheat flour","spices","methi"],"course":"Breakfast, Snack, Main Course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2010,"name":"thimare chutney","country":"India","region":"Karnataka","continent":"Asia","qid":"Q135258665","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E0%B2%A4%E0%B2%BF%E0%B2%AE%E0%B2%B0%E0%B3%86%E0%B2%A6%20%E0%B2%9A%E0%B2%9F%E0%B3%8D%E0%B2%A8%E0%B2%BF.jpg","province":"Dakshina Kannada","city":"Mangaluru","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2011,"name":"Thuramanga","country":"India","continent":"Asia","qid":"Q16137567","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E0%B4%A4%E0%B5%81%E0%B4%B1%E0%B4%AE%E0%B4%BE%E0%B4%99%E0%B5%8D%E0%B4%99.jpg"},{"id":2012,"name":"Tunde ke kabab","country":"India","region":"Uttar Pradesh","continent":"Asia","qid":"Q7852883","blurb":"Buffalo meat galouti kebab, is a popular dish in Lucknow, India","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mouth%20Watering%20Gauloti%20Kababs.jpg","url":"https://en.wikipedia.org/wiki/Tunde_ke_kabab","infobox":true,"ingredients":["Buffalo meat"],"course":"Main course","province":"Lucknow District","city":"Lucknow","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2013,"name":"Undhiyu","country":"India","region":"Gujarat","continent":"Asia","qid":"Q2725826","blurb":"Gujarati vegetable cuisine from India","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Undhiyu.jpg","url":"https://en.wikipedia.org/wiki/Undhiyu","infobox":true,"ingredients":["Vegetables"],"prepSummary":"Undhiyu is a seasonal dish comprising the vegetables that are available on the South Gujarat coastline, including the Surat, Navsari and Valsad regions, during the winter. It includes (amongst others) green beans or new peas (typically used along with the tender pod), unripe banana, small eggplants, muthia (dumplings/fritters made with fenugreek leaves and spiced chickpea flour (besan) or handva no lot, and either steamed or fried), potatoes, and purple yam, and sometimes plantain. These are spiced with a dry curry paste that typically includes cilantro leaves, ginger, garlic, green chili pepper and sugar and sometimes freshly grated coconut.","course":"Main course","province":"Sūrat","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2014,"name":"Unnakai","country":"India","region":"Malabar","continent":"Asia","qid":"Q7897138","blurb":"plantain sweet dish from India","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Unnakai%20%28%E0%B4%89%E0%B4%A8%E0%B5%8D%E0%B4%A8%E0%B4%95%E0%B5%8D%E0%B4%95%E0%B4%BE%E0%B4%AF%E0%B5%8D%E2%80%8C%29.jpg","url":"https://en.wikipedia.org/wiki/Unnakai","infobox":true,"ingredients":["Nendran banana","coconut","ghee","egg white","cardamom powder","sugar"],"prepSummary":"The main ingredient of this dish is steamed and mashed nedran banana, which is a staple in Kerala, India. The relatively dry puree becomes the dough, which is rolled and flattened into patties. These patties are stuffed with sweetened beaten egg, scrapped flesh of coconut, nuts, raisins and cardamom, a spice which is rolled into the shape of a spindle with oiled palm.","course":"Dessert"},{"id":2015,"name":"Usal","country":"India","region":"Maharashtra","continent":"Asia","qid":"Q7901691","blurb":"Maharastrian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Samosa%20Usal.jpg","url":"https://en.wikipedia.org/wiki/Usal","infobox":true,"ingredients":["Lentils"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2016,"name":"Vangibath","country":"India","continent":"Asia","qid":"Q7914788","blurb":"South Indian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Vaanghi%20Baath.jpg","url":"https://en.wikipedia.org/wiki/Vangibath","infobox":true,"prepSummary":"Source: 8-10 baby eggplants, cut into 4 with stems intact 1.5 cups rice – cooked 2 teaspoons + 2 tablespoons oil chopped fresh coriander for garnishing 6-7 dried red chillies 1 tablespoon split Bengal gram (chana dal, soaked and drained) Scraped coconut for garnishing 8-10 curry leaves 2-3 green chillies, split 2 teaspoons tamarind pulp 1 teaspoon mustard seeds 0.5 teaspoon turmeric powder 8-10 black peppercorns 2-3 cloves 1 teaspoon fennel seeds 2 teaspoons poppy seeds 2-3 green cardamoms pinch of asafoetida salt"},{"id":2017,"name":"Waran Phale","country":"India","continent":"Asia","qid":"Q13120927","blurb":"Maharashtrian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Waranphale.JPG"},{"id":2018,"name":"zarda","country":"India","region":"Indian subcontinent","continent":"Asia","qid":"Q8066663","blurb":"traditional South Asian sweet dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Coloured%20Zarda%20Chawal.JPG","url":"https://en.wikipedia.org/wiki/Zarda_(food)","infobox":true,"ingredients":["Rice","raisins","cardamom","saffron","pistachios or almonds"],"course":"Dessert"},{"id":2019,"name":"Bhendi fry","country":"India","region":"Caribbean","continent":"Elsewhere","qid":"Q24906665","blurb":"Stir fried okra dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bhindi%20Masala.jpg","url":"https://en.wikipedia.org/wiki/Bhindi_fry","infobox":true,"ingredients":["Okra","Oil","Spices"],"originClaims":["India","Nepal","Pakistan","Bangladesh"]},{"id":2020,"name":"Drumstick","country":"Indian subcontinent","continent":"Elsewhere","qid":"Q124359049","blurb":"vegetable","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Drumsticks%20or%20Moringa.jpg"},{"id":2021,"name":"khichri","country":"India","continent":"Elsewhere","qid":"Q2478703","blurb":"dish from the South Asia made from rice and lentils (dal)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Masala%20Khichadi.jpg","url":"https://en.wikipedia.org/wiki/Khichdi","infobox":true,"ingredients":["Rice","lentils","spices"]},{"id":2022,"name":"ullivada","country":"Indian subcontinent","continent":"Elsewhere","qid":"Q16134337","blurb":"snack food of Kerala"},{"id":2023,"name":"Vada","country":"India","continent":"Elsewhere","qid":"Q2723131","blurb":"category of savoury fried snacks from India","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Vada%202.jpg","url":"https://en.wikipedia.org/wiki/Vada_(food)","infobox":true,"prepSummary":"Vada may be made from legumes, sago or potatoes. Commonly used legumes include pigeon pea, chickpea, black gram and green gram. Vegetables and other ingredients are added to improve taste and nutritive value. For legume-based vadas, the legumes (dal) are soaked with water, and then ground to a batter. The batter is then seasoned with other ingredients, such as cumin seeds, onion, curry leaves (sometimes previously sauteed), salt, chillies or black pepper grains. Often ginger and baking soda are added to the seasoning in shops to increase the fluffy texture and improve fermentation for large batches.","course":"breakfast, snack"},{"id":2024,"name":"Abon","country":"Indonesia","continent":"Asia","qid":"Q107020680","blurb":"Indonesian dish originating from Java island","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Abon%20sapi.JPG"},{"id":2025,"name":"Abon Ikan Bandeng","country":"Indonesia","continent":"Asia","qid":"Q65213789","blurb":"Makanan Khas Indonesia yang terbuat dari bahan baku ikan bandeng yang telah dipisahkan dari durinya yang dilumatkan kemudian dikukus dan dicampurkan bumbu rempah rempah yang kemudian digoreng hingga minyaknya berkurang dan kering.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/ABON%20IKAN%20BANDENG.jpg"},{"id":2026,"name":"Acehnese Murtabak","country":"Indonesia","continent":"Asia","qid":"Q12497149","blurb":"A dish that has a savory taste and is rich in spices","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Martabak%20Aceh.jpg"},{"id":2027,"name":"adrem","country":"Indonesia","continent":"Asia","qid":"Q19749023","blurb":"Indonesian traditional snacks","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Adrem.jpg","url":"https://en.wikipedia.org/wiki/Adrem_(snacks)","infobox":true,"prepSummary":"The main ingredients for making Adrem snacks are rice flour, grated coconut, and brown sugar. The mixture of grated rice flour and grated coconut is then mixed with brown sugar that has been melted, crushed, then fried into a round shape like a meatball. It is then flattened on a banana leaf."},{"id":2028,"name":"Akar Pinang","country":"Indonesia","continent":"Asia","qid":"Q123459700","blurb":"variations of typical Indonesian food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Akar%20Pinang%20001.jpg"},{"id":2029,"name":"Alua","country":"Indonesia","continent":"Asia","qid":"Q130436912","blurb":"Indonesian food"},{"id":2030,"name":"Alung","country":"Indonesia","continent":"Asia","qid":"Q131515049","blurb":"Indonesian food"},{"id":2031,"name":"ambal satay","country":"Indonesia","continent":"Asia","qid":"Q19731959","blurb":"the variant of satay dish originated from Ambal region in Kebumen Regency, Central Java"},{"id":2032,"name":"Ambeng Rice","country":"Indonesia","region":"Java","continent":"Asia","qid":"Q12500148","blurb":"Javanese rice dish originating from Malaysia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20ambeng.jpg","url":"https://en.wikipedia.org/wiki/Nasi_ambeng","infobox":true,"ingredients":["Steamed rice","fried tempeh","bergedel","rempeyek","rendang","sambal goreng","boiled egg","urap"],"course":"Main course"},{"id":2033,"name":"amparan tatak","country":"Indonesia","continent":"Asia","qid":"Q116739072","blurb":"variations of typical Indonesian food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Amparan%20Tatak.JPG"},{"id":2034,"name":"Ampas Tarigu","country":"Indonesia","continent":"Asia","qid":"Q124739102","blurb":"Traditional sweet bread originating from Maluku mixed with brown sugar and coconut."},{"id":2035,"name":"amplang","country":"Indonesia","region":"East Kalimantan","continent":"Asia","qid":"Q14595838","blurb":"Indonesian fish cracker snack","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Amplang.jpg","url":"https://en.wikipedia.org/wiki/Amplang","infobox":true,"ingredients":["Wahoo or Spanish mackerel","tapioca flour","selected spices"],"prepSummary":"Amplang is commonly produced by home industries in Samarinda, East Kalimantan in Indonesia. Other than Samarinda, amplang production centres also can be found in Balikpapan, Pontianak in West Kalimantan and Banjarmasin in South Kalimantan.","province":"Kota Samarinda","city":"Samarinda","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2036,"name":"ampyang","country":"Indonesia","continent":"Asia","qid":"Q1257791","blurb":"Indonesia traditional snack made of peanut and brown sugar","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/5.%20Ampyang%201.jpg"},{"id":2037,"name":"Angsle","country":"Indonesia","continent":"Asia","qid":"Q17998185","blurb":"variations of Indonesian traditional food"},{"id":2038,"name":"anyang","country":"Indonesia","continent":"Asia","qid":"Q56393494","blurb":"Indonesian traditional food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Anyang%201.jpg"},{"id":2039,"name":"Apam Barenda","country":"Indonesia","continent":"Asia","qid":"Q123398690","blurb":"Apam Barenda is a type of apam which is a traditional cake from South Kalimantan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Apam%20Barenda%20001.jpg"},{"id":2040,"name":"Apam Benyiur","country":"Indonesia","continent":"Asia","qid":"Q123399077","blurb":"Apam Banyiur is a type of apam which is a traditional cake from South Kalimantan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Apam%20Banyiur%20001.jpg"},{"id":2041,"name":"Apam hambuku","country":"Indonesia","continent":"Asia","qid":"Q131515348","blurb":"Indonesian food"},{"id":2042,"name":"Apam paranggi","country":"Indonesia","continent":"Asia","qid":"Q119540652","blurb":"one of Indonesian foods","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Apam%20Paranggi%20001.jpg"},{"id":2043,"name":"apang colo","country":"Indonesia","continent":"Asia","qid":"Q105490097","blurb":"one of the typical Gorontalo cakes made from a mixture of wheat flour and rice flour, yeast, and coconut milk","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Apang%20Colo.jpg"},{"id":2044,"name":"Arem-Arem","country":"Indonesia","region":"Java","continent":"Asia","qid":"Q11113287","blurb":"Indonesia traditional food from Central Java","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Arem-arem.JPG","url":"https://en.wikipedia.org/wiki/Arem-arem","infobox":true,"course":"Main course"},{"id":2045,"name":"Arsik","country":"Indonesia","region":"North Sumatra","continent":"Asia","qid":"Q4796545","blurb":"Indonesian Batak carp fish with spicy ingredients","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Arsik%20Ikan%20Mas%202.jpg","url":"https://en.wikipedia.org/wiki/Arsik","infobox":true,"ingredients":["Fish in spices"],"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2046,"name":"asam pedas","country":"Indonesia","region":"Sumatra","continent":"Asia","qid":"Q4803469","blurb":"Malay and Minangkabau food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ikan%20Asam%20Padeh%20Padang.jpg","url":"https://en.wikipedia.org/wiki/Asam_pedas","infobox":true,"ingredients":["Spicy","sour fish stew made with chillies","tamarind"],"course":"Main course"},{"id":2047,"name":"asem satay","country":"Indonesia","continent":"Asia","qid":"Q65213454","blurb":"Indonesian cuisine"},{"id":2048,"name":"asinan","country":"Indonesia","region":"Jakarta","continent":"Asia","qid":"Q4807004","blurb":"pickled vegetable or fruit dish from Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Asinan%20Betawi%20Sarinah.JPG","url":"https://en.wikipedia.org/wiki/Asinan","infobox":true,"ingredients":["Various vegetables or fruits in hot","sour","sweet sauce"],"course":"Snack","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2049,"name":"asinan Bogor","country":"Indonesia","continent":"Asia","qid":"Q56231369","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Asinan%20Bogor.JPG"},{"id":2050,"name":"Ayam goreng","country":"Indonesia","continent":"Asia","qid":"Q16836245","blurb":"Indonesian and Malaysian fried chicken","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ayam%20goreng%20%282%29.JPG","url":"https://en.wikipedia.org/wiki/Ayam_goreng","infobox":true,"ingredients":["Chicken","turmeric","garlic","shallots","other spices deep fried in coconut oil"],"course":"Main course"},{"id":2052,"name":"ayam goreng Kalasan","country":"Indonesia","region":"Yogyakarta","continent":"Asia","qid":"Q17998502","blurb":"Indonesia fried chicken from Kalasan, Yogyakarta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ayam%20goreng%20kalasan.JPG","url":"https://en.wikipedia.org/wiki/Ayam_goreng_kalasan","infobox":true,"ingredients":["Ayam goreng with kremesan"],"prepSummary":"The dish is traditionally prepared with the ayam kampung chicken, native to Indonesia. Apart from the cooked chicken, the dish is most commonly served with rice and is paired with a sambal and a vegetable lalab, typically consisting of cucumbers, basil leaves, and cabbage. It is typically prepared with young chickens seasoned with a spice mix that includes salt, shallots, garlic, coriander, galangal, bay leaves, among other ingredients and boiled in coconut milk.","course":"Main course","province":"Kabupaten Sleman","city":"Sleman","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2053,"name":"Ayam kodok","country":"Indonesia","continent":"Asia","qid":"Q85744456","blurb":"Indonesian chicken dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ayam%20kodok%20batavia.jpg","url":"https://en.wikipedia.org/wiki/Ayam_kodok","infobox":true,"ingredients":["Chicken"],"prepSummary":"Ayam kodok preparation requires deboning a chicken, and then stuffing it with ground chicken meat with beef or pork, spices, vegetables, and hard boiled eggs. The chicken is then optionally steamed before it is roasted."},{"id":2054,"name":"Ayam masak kicap","country":"Indonesia","region":"Java","continent":"Asia","qid":"Q28163731","blurb":"Indonesian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ayam%20masak%20kicap.jpg","url":"https://en.wikipedia.org/wiki/Ayam_kecap","infobox":true,"ingredients":["Chicken (cut into pieces)","poached in sweet soy sauce","spices"],"course":"Main course"},{"id":2055,"name":"Ayam panggang","country":"Indonesia","continent":"Asia","qid":"Q65210405","blurb":"cocos (Keeling) Islands chicken dish","url":"https://en.wikipedia.org/wiki/Ayam_panggang","infobox":true,"prepSummary":"Ayam panggang is made by marinating chicken in a thick sauce of coconut cream, candlenuts and Malay cuisine spices, such as chili peppers, coriander, turmeric and shrimp paste. The marinated chicken is then fried in coconut oil and served. Variations may include tamarind, lime or other acids. Ayam panggang is traditionally served with nasi tumpang, a coconut and turmeric rice dish made from glutinous rice originating from Java, Indonesia. While nasi tumpang is served in various manners based on occasion in Javanese cuisine, in Cocos Malay cuisine, it is always served piled on a dish with ayam panggang put on top."},{"id":2056,"name":"ayam pop","country":"Indonesia","region":"Sumatra","continent":"Asia","qid":"Q16044494","blurb":"Indonesian chicken dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ayam%20Pop%201.jpg","url":"https://en.wikipedia.org/wiki/Ayam_pop","infobox":true,"course":"Main course"},{"id":2057,"name":"ayam Taliwang","country":"Indonesia","region":"West Nusa Tenggara","continent":"Asia","qid":"Q2428787","blurb":"Indonesian roasted chicken dish from Lombok","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ayam%20bakar%20khas%20Taliwang%202.JPG","url":"https://en.wikipedia.org/wiki/Ayam_Taliwang","infobox":true,"ingredients":["Grilled chicken"],"prepSummary":"Ayam Taliwang is made with chicken cut and cleaned before grilling. Once it has been grilled halfway, it is removed from the grill and tenderized with a pestle. It is then dipped in cooking oil; after several seconds in the oil, it is put in a spicy sauce of garlic, chilli, and shrimp paste.","course":"Main course","province":"Kabupaten Sumbawa Barat","city":"Taliwang","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2058,"name":"ayam tangkap","country":"Indonesia","continent":"Asia","qid":"Q12472901","blurb":"Acehnese cuisine made from chicken","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Masakan%20Khas%20Kota%20Aceh%20Ayam%20Tangkap.jpg"},{"id":2059,"name":"baayak Porridge","country":"Indonesia","continent":"Asia","qid":"Q97307766","blurb":"variations of typical Indonesian food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bubur%20Baayak%20001.jpg"},{"id":2060,"name":"Babantalan","country":"Indonesia","continent":"Asia","qid":"Q131515529","blurb":"Indonesian food"},{"id":2061,"name":"babi guling","country":"Indonesia","continent":"Asia","qid":"Q101115409","blurb":"Indonesian roast pig","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Babi%20Guling.jpg"},{"id":2062,"name":"babi kecap","country":"Indonesia","region":"Southeast Asia","continent":"Asia","qid":"Q28163754","blurb":"Indonesian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Babi%20kecap%201.jpg","url":"https://en.wikipedia.org/wiki/Babi_kecap","infobox":true,"ingredients":["Pork","shallot"],"course":"Main course"},{"id":2063,"name":"Babi panggang karo","country":"Indonesia","continent":"Asia","qid":"Q17998552","blurb":"roasted pork dish from Karo, North Sumatra","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Babi%20Panggang%20Karo%20%28BPK%29.jpg"},{"id":2064,"name":"babungku","country":"Indonesia","continent":"Asia","qid":"Q97307754","blurb":"Indonesian food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Babongko.jpg"},{"id":2065,"name":"bacem tofu","country":"Indonesia","continent":"Asia","qid":"Q20587724","blurb":"Indonesian tofu dish cooked in \"bacem\" style","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/42.%20Tahu%20bacem%202.jpg"},{"id":2067,"name":"Bagea","country":"Indonesia","continent":"Asia","qid":"Q124739175","blurb":"Traditional Indonesian cookies made from sago and mixed with nuts","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/A%20few%20bagaes%20in%20a%20basket.jpg"},{"id":2068,"name":"Bakak","country":"Indonesia","continent":"Asia","qid":"Q131516414","blurb":"Indonesian food"},{"id":2069,"name":"Bakakak hayam","country":"Indonesia","region":"West Java","continent":"Asia","qid":"Q65210830","blurb":"traditional Sundanese chicken dish","url":"https://en.wikipedia.org/wiki/Bakakak_hayam","infobox":true,"ingredients":["Roasted chicken in spices"],"course":"Main course, wedding party, khitan party","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2070,"name":"bakmi","country":"Indonesia","continent":"Asia","qid":"Q1293258","blurb":"Indonesian pasta dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bakmi%20Bangka%202.jpg","url":"https://en.wikipedia.org/wiki/Bakmi","infobox":true,"ingredients":["Wheat flour","ground pork","soy sauce"],"prepSummary":"Bakmi is normally boiled for serving. When bakmi is intended for use in soup, it is usually boiled separately from the broth. The noodles are usually mixed with animal fats, either from pork, chicken or beef. The noodles are then served with various toppings: an example would include a few slices of char siu (叉燒) or barbecued pork, with addition of Chinese green vegetables and a bowl of broth. In Indonesia, the most common toppings are diced seasoned chicken with choy sum and fried wonton skin, to a more complete version served with fried or boiled wonton and bakso (meatballs). The soup is served in a different bowl, and is added to the noodles by the individual diner according to taste.","course":"Main dish"},{"id":2071,"name":"Bakpia","country":"Indonesia","region":"Southeast Asia","continent":"Asia","qid":"Q16241452","blurb":"traditional Indonesian pastry filled with various nuts","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bakpia%20pathok.jpg","url":"https://en.wikipedia.org/wiki/Bakpia","infobox":true,"course":"Snack, dessert","originClaims":["Philippines","Indonesia"]},{"id":2072,"name":"bakpia pathok","country":"Indonesia","region":"Pathok","continent":"Asia","qid":"Q3544203","blurb":"Indonesian sweet rolls","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bakpia%20pathok.jpg","url":"https://en.wikipedia.org/wiki/Bakpia_pathok","infobox":true,"ingredients":["Wheat flour","mung bean","sugar","vegetable oil / coconut oil"],"course":"Snack, appetizer, dessert","originClaims":["Indonesia","China"]},{"id":2073,"name":"bakso","country":"Indonesia","continent":"Asia","qid":"Q843795","blurb":"Tionghoa cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mi%20Bakso%20Bali.jpg","url":"https://en.wikipedia.org/wiki/Bakso","infobox":true,"ingredients":["Ground beef","tapioca","noodle","rice vermicelli","beef broth","kailan","celery","salted vegetables"],"course":"Main"},{"id":2074,"name":"Bakso Balungan","country":"Indonesia","continent":"Asia","qid":"Q17998685","blurb":"Indonesian food"},{"id":2075,"name":"bakwan","country":"Indonesia","continent":"Asia","qid":"Q4208144","blurb":"vegetable fritter","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bakwan%20Sayur.jpg","url":"https://en.wikipedia.org/wiki/Bakwan","infobox":true,"ingredients":["Batter (wheat flour","egg","water)","vegetables (shredded cabbage","carrots","bean sprouts","corn","scallions)"],"course":"Snack"},{"id":2076,"name":"balado","country":"Indonesia","region":"West Sumatra","continent":"Asia","qid":"Q12473662","blurb":"Indonesian type of hot and spicy spice mixture originating from West Sumatra in Sumatra island","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Talua%20balado.JPG","url":"https://en.wikipedia.org/wiki/Balado_(food)","infobox":true,"ingredients":["Egg","chicken","meat","or seafood in hot"],"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2077,"name":"Balungan hayam","country":"Indonesia","continent":"Asia","qid":"Q123503313","blurb":"variations of typical Banjarese food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Balungan%20Ayam.jpg"},{"id":2078,"name":"Banjar Satay","country":"Indonesia","continent":"Asia","qid":"Q113451751","blurb":"One of the satays from South Kalimantan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sate%20Banjar.JPG"},{"id":2079,"name":"Bantal kacang","country":"Indonesia","region":"Bali","continent":"Asia","qid":"Q123753102","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bantal%20Kacang%20Top%20View.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2080,"name":"Baras Cake","country":"Indonesia","continent":"Asia","qid":"Q123440105","blurb":"traditional food from Banjar","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kue%20Baras%20001.jpg"},{"id":2081,"name":"Barendo Omellete","country":"Indonesia","region":"West Sumatra","continent":"Asia","qid":"Q134874197","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Talua%20dadar.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2082,"name":"barongko pisang","country":"Indonesia","continent":"Asia","qid":"Q17998988","blurb":"Bugis traditional dish of banana mixed with sugar, eggs and coconut milk","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Barongko%20hendak%20dimakan.jpg"},{"id":2083,"name":"Baso aci","country":"Indonesia","continent":"Asia","qid":"Q132152948","blurb":"soupy and spicy flour balls","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Baso%20aci%202.jpg"},{"id":2084,"name":"Batun bedil","country":"Indonesia","region":"Bali","continent":"Asia","qid":"Q123753121","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Batun%20Bedil%20Top%20View.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2086,"name":"bekasang","country":"Indonesia","continent":"Asia","qid":"Q16879307","blurb":"fermented food from Indonesia","url":"https://en.wikipedia.org/wiki/Bekasang","infobox":true},{"id":2087,"name":"betutu","country":"Indonesia","region":"Bali","continent":"Asia","qid":"Q4899060","blurb":"Balinese roasted chicken and duck made with betutu spice mix","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bebek%20tutu.jpg","url":"https://en.wikipedia.org/wiki/Betutu","infobox":true,"ingredients":["Roasted chicken or duck in spices"],"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2088,"name":"Bhoi","country":"Indonesia","continent":"Asia","qid":"Q31203818","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bh%C3%B4i.JPG"},{"id":2089,"name":"biapong","country":"Indonesia","continent":"Asia","qid":"Q56231429","blurb":"bakpao typical of North Sulawesi","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Biapong%20Unti%20Kelapa.jpg"},{"id":2090,"name":"bika","country":"Indonesia","continent":"Asia","qid":"Q104622587","blurb":"snacks from West Sumatra","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bika%203.jpg"},{"id":2091,"name":"Bika Ambon","country":"Indonesia","region":"North Sumatra","continent":"Asia","qid":"Q4907305","blurb":"traditional Indonesian cake originating from Medan made from tapioca flour","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kue%20bika%20ambon.JPG","url":"https://en.wikipedia.org/wiki/Bika_ambon","infobox":true,"ingredients":["Tapioca","sago flour","eggs","sugar","coconut milk"],"course":"Dessert or snack","province":"Kota Medan","city":"Medan","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2092,"name":"bikang","country":"Indonesia","continent":"Asia","qid":"Q58090277","blurb":"traditional food made of rice flour, wheat flour, and tapioca","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bikang%20Side%20View.jpg"},{"id":2093,"name":"Bingka","country":"Indonesia","region":"South Kalimantan","continent":"Asia","qid":"Q10964995","blurb":"Traditional Indonesian cake originating from East Kalimantan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bikang%20Gula%20Habang%20001.jpg","url":"https://en.wikipedia.org/wiki/Kue_bingka","infobox":true,"course":"Dinner and dessert (on breakfast and iftar)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2094,"name":"Bingka Barandam","country":"Indonesia","continent":"Asia","qid":"Q116739067","blurb":"traditional Indonesian cake from South Kalimantan, made from duck eggs, flour and bingka sauce"},{"id":2095,"name":"Bingka Kentang","country":"Indonesia","continent":"Asia","qid":"Q123473916","blurb":"The traditional food of South Kalimantan.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bingka%20Kentang%20001.jpg"},{"id":2096,"name":"binte biluhuta","country":"Indonesia","region":"Gorontalo","continent":"Asia","qid":"Q19724350","blurb":"soup consisting of corn, fish or shrimp typical of Gorontalo","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Binte%20Biluhuta.jpg","url":"https://en.wikipedia.org/wiki/Binte_biluhuta","infobox":true,"ingredients":["corn","shrimp","skipjack tuna"],"course":"Soup","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2097,"name":"bir pletok","country":"Indonesia","region":"Jakarta","continent":"Asia","qid":"Q12476406","blurb":"Indonesian traditional drink","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bir%20Pletok.JPG","url":"https://en.wikipedia.org/wiki/Bir_pletok","infobox":true,"ingredients":["ginger","pandan leaves","lemongrass"],"course":"Beverage","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2098,"name":"boh puniaram","country":"Indonesia","continent":"Asia","qid":"Q110122147","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Boh%20Peun%C3%A8%20Aram.jpg"},{"id":2099,"name":"boiled jengkol","country":"Indonesia","continent":"Asia","qid":"Q123515650","blurb":"variations of typical Banjarese food"},{"id":2100,"name":"boiled noodles","country":"Indonesia","region":"Malaysia","continent":"Asia","qid":"Q5257848","blurb":"Johorean noodle soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mie%20Rebus%20Jawa.jpg","url":"https://en.wikipedia.org/wiki/Mee_rebus","infobox":true,"ingredients":["Noodles (eggs)"],"course":"Main course"},{"id":2101,"name":"Bola Ubi","country":"Indonesia","continent":"Asia","qid":"Q105529161","blurb":"sweet potato dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kue%20Popolulu%20khas%20Gorontalo.jpg"},{"id":2102,"name":"Bolang-baling","country":"Indonesia","continent":"Asia","qid":"Q25466948","blurb":"Fried bread with a crispy outer crust","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bolang%20Baling%20isi%20Cokelat.jpg"},{"id":2103,"name":"Bolu kojo","country":"Indonesia","continent":"Asia","qid":"Q17999717","blurb":"traditional food from Jambi, Indonesia"},{"id":2104,"name":"Bolu kukus","country":"Indonesia","region":"Java","continent":"Asia","qid":"Q97360429","blurb":"Indonesian cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bolu%20Keju%20Kukus.jpg","url":"https://en.wikipedia.org/wiki/Bolu_kukus","infobox":true,"ingredients":["Wheat flour"],"course":"Snack, dessert"},{"id":2105,"name":"Bongko mento","country":"Indonesia","continent":"Asia","qid":"Q12476958","blurb":"typically food from Indonesia"},{"id":2106,"name":"Bongkrèk tempeh","country":"Indonesia","continent":"Asia","qid":"Q19744002","blurb":"a variety of tempeh prepared with coconut dregs"},{"id":2107,"name":"botok","country":"Indonesia","region":"Central Java","continent":"Asia","qid":"Q4197759","blurb":"Indonesian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bubur%20Lolos%20Botok%20Roti.jpg","url":"https://en.wikipedia.org/wiki/Botok","infobox":true,"ingredients":["tofu","anchovy","fish","meat or mushroom) spiced","steamed in banana leaf"],"prepSummary":"The grated coconut flesh is mixed with chili, salt, pepper, lemon basil, and salam (Indonesian bay leaf) and additional ingredients. This mixture is placed upon a piece of banana leaf, and then the leaf is wrapped tight and secured with a stick, then placed on a steamer.","course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2108,"name":"Brayo","country":"Indonesia","continent":"Asia","qid":"Q12477242","blurb":"Central Javanese traditional food"},{"id":2109,"name":"brem","country":"Indonesia","continent":"Asia","qid":"Q597921","blurb":"Indonesian traditional fermented food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Brem%20Madiun.JPG","url":"https://en.wikipedia.org/wiki/Brem","infobox":true},{"id":2110,"name":"Brongkos","country":"Indonesia","region":"Yogyakarta","continent":"Asia","qid":"Q65210868","blurb":"Indonesian beef stew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Brongkos%201.jpg","url":"https://en.wikipedia.org/wiki/Brongkos","infobox":true,"ingredients":["Black-eyed pea","meat (beef","goat meat or mutton)","palm sugar","chili","kluwek","various spices","coconut milk"],"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2111,"name":"buah jingah","country":"Indonesia","continent":"Asia","qid":"Q123516275","blurb":"Indonesia traditional food"},{"id":2112,"name":"buah keluak","country":"Indonesia","continent":"Asia","qid":"Q12512536","blurb":"seed of Pangium edule","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pangium%20edule%20Keluak.jpg","url":"https://en.wikipedia.org/wiki/Keluak"},{"id":2113,"name":"Bubuh injin","country":"Indonesia","region":"Bali","continent":"Asia","qid":"Q124321728","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bubuh%20Injin%20Top%20View.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2114,"name":"Bubur ase","country":"Indonesia","continent":"Asia","qid":"Q127037926","blurb":"type of porridge","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bubur%20Ase%20Betawi.jpg"},{"id":2115,"name":"Bubur ayak","country":"Indonesia","continent":"Asia","qid":"Q123503198","blurb":"variations of typical Indonesian food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bubur%20Baayak%20002.jpg"},{"id":2116,"name":"Bubur cha cha","country":"Indonesia","region":"Maritime Southeast Asia","continent":"Asia","qid":"Q30587715","blurb":"Betawi and Malay dessert and breakfast dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Peter%27s%20Mum%27s%20Bubur%20Cha%20Cha.jpg","url":"https://en.wikipedia.org/wiki/Bubur_cha_cha","infobox":true,"course":"Dessert (breakfast)","originClaims":["Indonesia","Malaysia","Singapore","Thailand"]},{"id":2117,"name":"Bubur gunting","country":"Indonesia","continent":"Asia","qid":"Q123503171","blurb":"variations of typical Indonesian food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bubur%20Gunting%20001.jpg"},{"id":2118,"name":"bubur kacang hijau","country":"Indonesia","region":"Southeast Asia","continent":"Asia","qid":"Q4197962","blurb":"Indonesian mung bean soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bubur%20Kacang%20Hijau%20%28Sorba%29.jpg","url":"https://en.wikipedia.org/wiki/Bubur_kacang_hijau","infobox":true,"ingredients":["Mung beans","coconut milk","palm sugar or cane sugar"]},{"id":2119,"name":"bubur kampiun","country":"Indonesia","continent":"Asia","qid":"Q65251381","blurb":"Indonesia traditional food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bubua%20kampiun.jpg"},{"id":2120,"name":"Bubur ketan hitam","country":"Indonesia","region":"Java","continent":"Asia","qid":"Q16773515","blurb":"Indonesian dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bubur%20ketan%20hitam.jpg","url":"https://en.wikipedia.org/wiki/Bubur_ketan_hitam","infobox":true,"ingredients":["Black glutinous rice","coconut milk","palm sugar or cane sugar"]},{"id":2121,"name":"bubur sada","country":"Indonesia","continent":"Asia","qid":"Q105485736","blurb":"Gorontalo typical porridge prepared from mashed corn","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bubur%20Sada.jpg"},{"id":2122,"name":"buffalo satay, kudus","country":"Indonesia","continent":"Asia","qid":"Q12512314","blurb":"culinary from Kudus, Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Warung%20makan%20sate%20kerbau%20sapi%20Jepara.JPG"},{"id":2123,"name":"Bugis","country":"Indonesia","continent":"Asia","qid":"Q13092279","blurb":"Meal in central Java","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bugis%20Isi%20Kelapa.JPG"},{"id":2124,"name":"bulayak satay","country":"Indonesia","continent":"Asia","qid":"Q20427327","blurb":"satay dish from Lombok, Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sate%20Bulayak.jpg"},{"id":2125,"name":"Bulung","country":"Indonesia","continent":"Asia","qid":"Q19724535","blurb":"Balinese food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bulung.jpg"},{"id":2126,"name":"bumbu","country":"Indonesia","continent":"Asia","qid":"Q697230","blurb":"Indonesian blend of spices or spicy paste","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bumbu%20dan%20Rempah%20-%20rempah.jpg","url":"https://en.wikipedia.org/wiki/Bumbu_(seasoning)","infobox":true},{"id":2127,"name":"Bungong Kayee","country":"Indonesia","continent":"Asia","qid":"Q110134698","blurb":"kind of dessert from Aceh, Indonesia"},{"id":2128,"name":"Buntil","country":"Indonesia","region":"Central Java","continent":"Asia","qid":"Q4997935","blurb":"Javanese dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Buntil.jpg","url":"https://en.wikipedia.org/wiki/Buntil","infobox":true,"ingredients":["Papaya","taro","anchovies","boiled in coconut milk"],"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2129,"name":"Buras Banjar","country":"Indonesia","continent":"Asia","qid":"Q123398942","blurb":"traditional dish originating from the Banjarmasin region of South Kalimantan, Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Buras%20Banjar%20001.jpg"},{"id":2130,"name":"Burgo","country":"Indonesia","region":"South Sumatra","continent":"Asia","qid":"Q60761467","blurb":"traditional food from Jambi, Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Burgo%201.jpg","url":"https://en.wikipedia.org/wiki/Burgo_(food)","infobox":true,"ingredients":["Folded pancake made from rice flour","often flavoured with fish","sprinkled with crispy fried shallot"],"course":"Main course or snack","province":"Kota Palembang","city":"Palembang","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2131,"name":"Cakalang santang","country":"Indonesia","continent":"Asia","qid":"Q137816339","blurb":"traditional food from Manado"},{"id":2132,"name":"Cakalang sous","country":"Indonesia","continent":"Asia","qid":"Q137834678","blurb":"traditional food from Manado"},{"id":2133,"name":"Caluk noodles","country":"Indonesia","region":"Aceh","continent":"Asia","qid":"Q21087825","blurb":"Indonesian traditional noodle","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mie%20Caluek%20Grong%20Grong%20-%20%D9%85%D9%8A%20%DA%86%D8%A7%D9%84%D9%88%D9%82%20%DD%A2%D8%B1%D9%88%DA%A0%D9%A2.jpg","url":"https://en.wikipedia.org/wiki/Mie_caluk","infobox":true,"ingredients":["Noodle","soy sauce","chicken meat"],"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2134,"name":"candied carica","country":"Indonesia","continent":"Asia","qid":"Q139816837","blurb":"traditional drink and food from Indonesia"},{"id":2135,"name":"Candlenut soup","country":"Indonesia","continent":"Asia","qid":"Q12516005","blurb":"Soto from Pati Regency, Central Java, with yellow broth seasoned with candlenut, coconut milk, and chicken"},{"id":2136,"name":"cangkaruk","country":"Indonesia","continent":"Asia","qid":"Q65343519","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Wadai%20Cangkaruk%20%28Kue%20Cangkaruk%29.jpg"},{"id":2137,"name":"cara isi","country":"Indonesia","continent":"Asia","qid":"Q105528156","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kue%20Cara%20Isi.jpg"},{"id":2138,"name":"carang mas","country":"Indonesia","continent":"Asia","qid":"Q56231471","blurb":"Indonesian sweet snack"},{"id":2139,"name":"Cassava salad","country":"Indonesia","continent":"Asia","qid":"Q124290148","blurb":"one of Indonesian foods","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Salad%20Gumbili%20001.jpg"},{"id":2140,"name":"Celimpungan","country":"Indonesia","continent":"Asia","qid":"Q12478448","blurb":"Indonesian speciality Food"},{"id":2141,"name":"Cendol","country":"Indonesia","region":"Southeast Asia","continent":"Asia","qid":"Q867426","blurb":"Indonesian traditional drink from Jawa Tengah","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cendol%20Durian.JPG","url":"https://en.wikipedia.org/wiki/Cendol","infobox":true,"ingredients":["Coconut milk","rice flour jelly with pandan juice","shaved ice","palm sugar"]},{"id":2142,"name":"Cenil","country":"Indonesia","region":"Java","continent":"Asia","qid":"Q11114189","blurb":"East Java traditional food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cenil%20Khas%20Tulungagung.jpg","url":"https://en.wikipedia.org/wiki/Cenil","infobox":true,"ingredients":["Tapioca flour","sugar","grated coconut"]},{"id":2143,"name":"Cethot","country":"Indonesia","continent":"Asia","qid":"Q13092409","blurb":"Indonesian dish"},{"id":2144,"name":"Chicken beberuk","country":"Indonesia","continent":"Asia","qid":"Q137008551","blurb":"Sasaknese traditional food from Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Beberok%20Manuk%20Lombok.jpg"},{"id":2145,"name":"Chicken porridge","country":"Indonesia","continent":"Asia","qid":"Q17049555","blurb":"Indonesian porridge","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bubur%20ayam%20chicken%20porridge.JPG","url":"https://en.wikipedia.org/wiki/Bubur_ayam","infobox":true,"ingredients":["Rice congee with chicken"],"course":"Main, usually for breakfast or late night supper"},{"id":2146,"name":"Chicken tuturuga","country":"Indonesia","continent":"Asia","qid":"Q131118490","blurb":"traditional food from Manado"},{"id":2147,"name":"Cilok","country":"Indonesia","region":"West Java","continent":"Asia","qid":"Q11142810","blurb":"Sundanese boiled or fried tapioca flour balls","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cilok.jpg","url":"https://en.wikipedia.org/wiki/Cilok","infobox":true,"course":"Snack","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2149,"name":"Cilung","country":"Indonesia","continent":"Asia","qid":"Q56231486","blurb":"food made from starch","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cilung%20Foto%201.jpg"},{"id":2150,"name":"Cimol","country":"Indonesia","continent":"Asia","qid":"Q11141042","blurb":"Typical Sundanese snacks","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cimol.jpg"},{"id":2151,"name":"Cimpa","country":"Indonesia","continent":"Asia","qid":"Q5120165","blurb":"several kinds of cake in Sumatra","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cimpa%20Unung-unung%20Khas%20Tanah%20Karo.jpg","url":"https://en.wikipedia.org/wiki/Cimpa","infobox":true},{"id":2153,"name":"cipera","country":"Indonesia","continent":"Asia","qid":"Q48780108","blurb":"Indonesian traditional dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gulai%20Manuk%20Cipera%20khas%20karo.jpg"},{"id":2155,"name":"Colenak","country":"Indonesia","continent":"Asia","qid":"Q12479417","blurb":"a typical Sundanese snack made from tapai that is burned"},{"id":2156,"name":"Combro","country":"Indonesia","continent":"Asia","qid":"Q4262936","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Combro%202.jpg"},{"id":2157,"name":"Cookbook:Awug","country":"Indonesia","continent":"Asia","qid":"Q13091703","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dodongkal%20Makanan%20Khas%20Sunda.jpg"},{"id":2158,"name":"corn fritter","country":"Indonesia","region":"Americas","continent":"Asia","qid":"Q5171054","blurb":"food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Barranquilla%20bu%C3%B1uelos%20de%20ma%C3%ADz.jpg","url":"https://en.wikipedia.org/wiki/Corn_fritter","infobox":true,"ingredients":["Corn","egg","flour","milk","butter"],"course":"Snack"},{"id":2159,"name":"Corn Rice","country":"Indonesia","continent":"Asia","qid":"Q12494545","blurb":"one type of rice dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lepetjagung%20Pj%20DSC%206536.jpg"},{"id":2160,"name":"Coro Ginger Drink","country":"Indonesia","continent":"Asia","qid":"Q12524379","blurb":"Tradional drink from Pati, Central Java"},{"id":2161,"name":"coto makassar","country":"Indonesia","region":"South Sulawesi","continent":"Asia","qid":"Q848957","blurb":"Indonesian traditional soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Coto%20Makassar%20dish.JPG","url":"https://en.wikipedia.org/wiki/Coto_makassar","infobox":true,"ingredients":["Beef","broth made from ground peanuts"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2162,"name":"dadar gulung","country":"Indonesia","region":"Java","continent":"Asia","qid":"Q19725078","blurb":"Indonesian traditional coconut pancake originating from Java island","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dadar%20Gulung%20aka%20Dadara%20isi%20Unti%20Kelapa.jpg","url":"https://en.wikipedia.org/wiki/Dadar_gulung","infobox":true,"ingredients":["Grated coconut","colored green with pandan"],"prepSummary":"The batter is made from the mixture of flour, salt, eggs and coconut milk. Mix the batter with suji or daun pandan paste as green food colouring. To make the filling, combine the grated coconut flesh, palm sugar, salt, cinnamon and water in a pot on the stove. A tied pandan leaf is usually added to the mixture for aroma. The green-coloured batter is then cooked on a flat frying pan with a small amount of margarine, much in the same fashion as baking a thin pancake or omelette.","course":"Snack"},{"id":2163,"name":"dadar gunting","country":"Indonesia","continent":"Asia","qid":"Q123468944","blurb":"Indonesian food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dadar%20Gunting%20001.jpg"},{"id":2164,"name":"daging masak hitam","country":"Indonesia","continent":"Asia","qid":"Q109441389","blurb":"Indonesian food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Daging%20Masak%20Hitam.jpg"},{"id":2165,"name":"Dalca","country":"Indonesia","continent":"Asia","qid":"Q119441937","blurb":"Indonesian food"},{"id":2166,"name":"Dali ni Horbo","country":"Indonesia","continent":"Asia","qid":"Q7780958","blurb":"Batak traditional cheese","url":"https://en.wikipedia.org/wiki/Dali_ni_horbo","infobox":true},{"id":2167,"name":"Danguang-Danguang satay","country":"Indonesia","continent":"Asia","qid":"Q58339033","blurb":"traditional food from Minangkabau, Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sate%20Danguang-danguang%201.jpg"},{"id":2168,"name":"Dawet","country":"Indonesia","continent":"Asia","qid":"Q12482583","blurb":"Indonesian traditional drink from Central Java","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Es%20Dawet.jpg"},{"id":2169,"name":"Dawet Ayu","country":"Indonesia","continent":"Asia","qid":"Q19725242","blurb":"traditional drink from Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Es%20dawet%20ayu%20banjarnegara.jpg"},{"id":2170,"name":"deep-fried grashopper","country":"Indonesia","continent":"Asia","qid":"Q98915549","blurb":"deep-fried food made from grasshopper","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/13.%20Walang%20goreng%201.jpg"},{"id":2171,"name":"Dengke Mas Naniura","country":"Indonesia","continent":"Asia","qid":"Q12481254","blurb":"Indonesian traditional dish","url":"https://en.wikipedia.org/wiki/Dengke_mas_naniura","infobox":true},{"id":2172,"name":"Doclang","country":"Indonesia","continent":"Asia","qid":"Q12481775","blurb":"Indonesian traditional rice cake with peanut sauce dish from Bogor","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kadaharan%20urang%20sunda.jpg"},{"id":2173,"name":"Dodol betawi","country":"Indonesia","continent":"Asia","qid":"Q10954885","blurb":"Typical Food in Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dodol%20Betawi.JPG"},{"id":2174,"name":"Doko-doko","country":"Indonesia","region":"South Sulawesi","continent":"Asia","qid":"Q25052547","blurb":"Sulawesi traditional rice-based cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lapek%20Bugih%201.jpg","url":"https://en.wikipedia.org/wiki/Kue_bugis","infobox":true,"ingredients":["Rice flour","palm sugar","grated coconut"],"prepSummary":"The cake is made of ketan (glutinous rice) flour as the skin, filled with grated coconut flesh sweetened with palm sugar. The skin is made of flattened dough made from the mixture of glutinous rice flour, wheat flour, mashed potatoes, santan (coconut milk), sugar and salt, and colored with suji or green colored pandan. The sweet filling is made of grated coconut, palm sugar, salt, and pandan leaf for aroma. Traditional kue bugis is wrapped in banana leaf, usually young banana leaf which is thin and green-yellowish in color, the contemporary version however might uses plastic wrapper.","course":"Dessert","province":"Kota Makassar","city":"Makassar","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2176,"name":"Egg roll","country":"Indonesia","region":"Java","continent":"Asia","qid":"Q97227974","blurb":"Indonesian snacks","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sate%20telur%20gulung%20di%20alun-alun%20Nganjuk.jpg","url":"https://en.wikipedia.org/wiki/Telur_gulung","infobox":true,"ingredients":["Egg"],"course":"Snack"},{"id":2177,"name":"Egyptian Martabak","country":"Indonesia","continent":"Asia","qid":"Q53927047","blurb":"Indonesian food, one type of bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Martabak%20kubang%202.jpg"},{"id":2178,"name":"empal gentong","country":"Indonesia","region":"West Java","continent":"Asia","qid":"Q5373825","blurb":"Indonesian beef soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Indonesian%20soup-Empal%20Gentong-01.jpg","url":"https://en.wikipedia.org/wiki/Empal_gentong","infobox":true,"ingredients":["Various beef","offal in spicy soup"],"course":"Main course","province":"Kota Cirebon","city":"Cirebon","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2179,"name":"empal gepuk","country":"Indonesia","region":"West Java","continent":"Asia","qid":"Q17050490","blurb":"Indonesian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Empal%20Daging.jpg","url":"https://en.wikipedia.org/wiki/Gepuk","infobox":true,"ingredients":["Sweet spiced fried beef"],"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2180,"name":"Es brenebon","country":"Indonesia","continent":"Asia","qid":"Q137816648","blurb":"traditional drink from Manado"},{"id":2181,"name":"es buah","country":"Indonesia","continent":"Asia","qid":"Q16975890","blurb":"Indonesian iced fruit cocktail dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Es%20buah%20dengan%20buah%20naga.jpg","url":"https://en.wikipedia.org/wiki/Es_buah","infobox":true,"ingredients":["Mixed fruit bits","honeydew (melon)","pineapple","papaya","etc.","with shaved ice or ice cube","syrup"],"course":"Dessert"},{"id":2182,"name":"es doger","country":"Indonesia","region":"West Java","continent":"Asia","qid":"Q3909175","blurb":"Indonesian iced coconut milk","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Es%20Doger%201.JPG","url":"https://en.wikipedia.org/wiki/Es_doger","infobox":true,"ingredients":["Coconut milk","avocado","cassava tapai","black glutinous rice tapai","jackfruit","condensed milk"],"course":"Dessert","province":"Kota Bandung","city":"Bandung","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2184,"name":"es goyobod","country":"Indonesia","continent":"Asia","qid":"Q16942586","blurb":"Indonesian coconut milk based cold beverage","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Goyobod%20Subang.jpg","url":"https://en.wikipedia.org/wiki/Es_goyobod","infobox":true},{"id":2185,"name":"Es Pisang Ijo","country":"Indonesia","continent":"Asia","qid":"Q13098659","blurb":"dessert of South Sulawesi","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Es%20pisang%20ijo.jpg"},{"id":2186,"name":"es teler","country":"Indonesia","continent":"Asia","qid":"Q5396648","blurb":"Indonesian dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Es%20Teller%2077.jpg","url":"https://en.wikipedia.org/wiki/Es_teler","infobox":true,"ingredients":["Kachang ice","coconut","avocado","jackfruit","condensed milk"],"course":"Dessert"},{"id":2187,"name":"Eungkot Paya","country":"Indonesia","continent":"Asia","qid":"Q130632338","blurb":"processed curry made from freshwater fish or swamp fish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kuah%20Eungkot%20Paya.jpg"},{"id":2188,"name":"Gabus pucung","country":"Indonesia","continent":"Asia","qid":"Q25468949","blurb":"Indonesian food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gabus%20Pucung%201.jpg"},{"id":2189,"name":"gado-gado","country":"Indonesia","region":"Jakarta","continent":"Asia","qid":"Q209304","blurb":"Indonesian salad dish originating from Java island","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gado-gado%20in%20Jakarta.JPG","url":"https://en.wikipedia.org/wiki/Gado-gado","infobox":true,"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2190,"name":"Gandasturi","country":"Indonesia","continent":"Asia","qid":"Q123510640","blurb":"variations of typical Banjarese food"},{"id":2191,"name":"Gangan Susupan","country":"Indonesia","continent":"Asia","qid":"Q130899848","blurb":"Indonesian food"},{"id":2192,"name":"Gangan Tatanding","country":"Indonesia","continent":"Asia","qid":"Q131145353","blurb":"Indonesian food"},{"id":2193,"name":"Garang Asem","country":"Indonesia","continent":"Asia","qid":"Q12483520","blurb":"traditional Indonesian food from Central Java, featuring chicken wrapped in banana leaf","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Garang%20asem%20Pj.JPG"},{"id":2194,"name":"Garigit","country":"Indonesia","continent":"Asia","qid":"Q123510600","blurb":"variations of typical Banjarese food"},{"id":2195,"name":"Gatot","country":"Indonesia","continent":"Asia","qid":"Q25466760","blurb":"Javanese traditional cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/19.%20Gathot%202.jpg"},{"id":2196,"name":"gemblong","country":"Indonesia","continent":"Asia","qid":"Q13093120","blurb":"Indonesian traditional cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gemblong.JPG"},{"id":2197,"name":"geplak","country":"Indonesia","region":"Java","continent":"Asia","qid":"Q4264051","blurb":"Southeast Asian sweet snack, originating from Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gula%20kelapa%20Malioboro%20Yogyakarta.JPG","url":"https://en.wikipedia.org/wiki/Geplak","infobox":true,"ingredients":["Coconut","sugar","food coloring"],"course":"Snack"},{"id":2199,"name":"Getuk","country":"Indonesia","region":"Java in Indonesia","continent":"Asia","qid":"Q5262528","blurb":"Javanese traditional cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Getuk%201.jpg","url":"https://en.wikipedia.org/wiki/Gethuk","infobox":true,"ingredients":["Cassava","coconut","sugar"],"course":"Room temperature"},{"id":2200,"name":"Getuk Goreng","country":"Indonesia","region":"Banyumas Regency","continent":"Asia","qid":"Q12484057","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Getuk%20goreng%20Sokaraja.jpg","url":"https://en.wikipedia.org/wiki/Getuk_goreng","infobox":true,"ingredients":["Cassava","brown sugar"],"course":"Warm"},{"id":2201,"name":"Getuk kicak","country":"Indonesia","continent":"Asia","qid":"Q12491642","blurb":"Indonesian traditional food"},{"id":2202,"name":"Getuk pero","country":"Indonesia","continent":"Asia","qid":"Q12484053","blurb":"Indonesian traditional food"},{"id":2203,"name":"getuk pisang","country":"Indonesia","continent":"Asia","qid":"Q19725952","blurb":"Indonesian snack made of banana"},{"id":2204,"name":"gohu ikan","country":"Indonesia","continent":"Asia","qid":"Q97230633","blurb":"Indonesian traditional food"},{"id":2205,"name":"gowi nitutu","country":"Indonesia","continent":"Asia","qid":"Q108570447","blurb":"food of Nias Island, Indonesia"},{"id":2206,"name":"grilled oci fish","country":"Indonesia","continent":"Asia","qid":"Q137834569","blurb":"traditional food from Manado"},{"id":2207,"name":"gudeg","country":"Indonesia","region":"Yogyakarta","continent":"Asia","qid":"Q980840","blurb":"Indonesian traditional dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20Gudeg.jpg","url":"https://en.wikipedia.org/wiki/Gudeg","infobox":true,"ingredients":["Young jackfruit","coconut milk","palm sugar","chili","various spices","chicken","egg","tempeh"],"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2208,"name":"gulai","country":"Indonesia","region":"Malay Peninsula","continent":"Asia","qid":"Q4189322","blurb":"Indonesian curry-like dish originating from Sumatra island","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gulai%20ayam.JPG","url":"https://en.wikipedia.org/wiki/Gulai","infobox":true,"ingredients":["Ground bumbu spice mixture","including turmeric","coriander","black pepper","galangal","ginger","chilli pepper","shallot"],"course":"Main"},{"id":2209,"name":"Gulai Kapau","country":"Indonesia","continent":"Asia","qid":"Q98915728","blurb":"Authentic Indonesian food from West Sumatra","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gulai%20kapau%203.jpg"},{"id":2210,"name":"gulai otak","country":"Indonesia","continent":"Asia","qid":"Q12484569","blurb":"Indonesian curry-like dish originating from West Sumatra","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gulai%20Otak.jpg","url":"https://en.wikipedia.org/wiki/Gulai_otak"},{"id":2211,"name":"gulai tambunsu","country":"Indonesia","continent":"Asia","qid":"Q78619741","blurb":"Indonesian food originating from West Sumatra","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gulai%20tambunsu.jpg"},{"id":2212,"name":"Gulai tauco","country":"Indonesia","continent":"Asia","qid":"Q104629864","blurb":"Indonesia cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gulai%20tauco.jpg"},{"id":2213,"name":"Gulai tunjang","country":"Indonesia","continent":"Asia","qid":"Q65251483","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gulai%20tunjang.JPG"},{"id":2214,"name":"Horok-horok","country":"Indonesia","continent":"Asia","qid":"Q19726349","blurb":"Indonesian food"},{"id":2215,"name":"I fu mie","country":"Indonesia","continent":"Asia","qid":"Q16182271","blurb":"Indonesian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/I%20Fu%20Mie%2C%20Yogyakarta.jpg","url":"https://en.wikipedia.org/wiki/Ifumi","infobox":true,"ingredients":["Crispy deep-fried noodles with chicken","meat or prawn"],"course":"Main course"},{"id":2218,"name":"Injin","country":"Indonesia","region":"Bali","continent":"Asia","qid":"Q116182117","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Injin%20Top%20View.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2219,"name":"Itak Gurgur","country":"Indonesia","continent":"Asia","qid":"Q12486868","blurb":"Traditional Batak food","url":"https://en.wikipedia.org/wiki/Itak_gurgur","infobox":true},{"id":2220,"name":"Jadah manten","country":"Indonesia","continent":"Asia","qid":"Q65210593","blurb":"Indonesian traditional food"},{"id":2221,"name":"Jaja matahari","country":"Indonesia","continent":"Asia","qid":"Q124300008","blurb":"Balinese dish"},{"id":2222,"name":"Jalangkote","country":"Indonesia","region":"South Sulawesi","continent":"Asia","qid":"Q20427131","blurb":"Indonesian traditional dumpling of Makassar cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Jalangkote.jpg","url":"https://en.wikipedia.org/wiki/Jalangkote","infobox":true,"course":"Appetizer, snack","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2224,"name":"jaring beras","country":"Indonesia","continent":"Asia","qid":"Q123515682","blurb":"variations of typical Indonesia food"},{"id":2225,"name":"Javanese fried rice","country":"Indonesia","continent":"Asia","qid":"Q19746552","blurb":"Javanese-style of fried rice","url":"https://en.wikipedia.org/wiki/Javanese_fried_rice"},{"id":2226,"name":"Javanese fritters","country":"Indonesia","continent":"Asia","qid":"Q130552535","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cendol%20keju%20atau%20unyel-unyel.jpg"},{"id":2227,"name":"Jawada","country":"Indonesia","continent":"Asia","qid":"Q97202156","blurb":"Indonesian traditional food"},{"id":2228,"name":"jemblem","country":"Indonesia","continent":"Asia","qid":"Q20576168","blurb":"Indonesian savoury snack made of cassava and palm sugar","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Jemblem1.jpg"},{"id":2229,"name":"jenang grendul","country":"Indonesia","continent":"Asia","qid":"Q56231672","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/DSC%200083%20-%20Jenang%20sumsum%2C%20Jenang%20grendul%2C%20Mutiara.jpg"},{"id":2230,"name":"jenang krasikan","country":"Indonesia","continent":"Asia","qid":"Q56231674","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/32.%20Jenang%20krasikan%202.jpg"},{"id":2231,"name":"jenang kudus","country":"Indonesia","continent":"Asia","qid":"Q14917347","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Jenang%20asli%20Kudus.JPG"},{"id":2232,"name":"jengkol stew","country":"Indonesia","continent":"Asia","qid":"Q31173190","blurb":"Indonesian dish"},{"id":2233,"name":"Jepara beef satay","country":"Indonesia","continent":"Asia","qid":"Q19731965","blurb":"traditional food from Jepara, Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sate%20sapi%20Jepara.JPG"},{"id":2234,"name":"Jepara grilled opor","country":"Indonesia","continent":"Asia","qid":"Q12501427","blurb":"Jepara style grilled opor"},{"id":2235,"name":"Jin deui","country":"China","region":"East Asia","continent":"Asia","qid":"Q2023763","blurb":"Chinese fried pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Onde-onde%20isi%20kacang.JPG","url":"https://en.wikipedia.org/wiki/Jian_dui","infobox":true,"ingredients":["Glutinous rice flour","sesame seeds","various fillings (lotus seed","black bean","red bean","mung bean pastes)"],"course":"Tea, snack"},{"id":2236,"name":"jipang","country":"Indonesia","region":"Southeast Asia","continent":"Asia","qid":"Q57981532","blurb":"Indonesia traditional snack","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Jipang%20beras%20snack.jpg","url":"https://en.wikipedia.org/wiki/Jipang_(food)","infobox":true,"ingredients":["Rice","glutinous rice","sugar"],"prepSummary":"The process of making jipang varies from place to place and even from family to family because jipang is such a widespread snack. Adding onto that, the processes used in the large-scale production of jipang vary largely from the traditional way of making it. The main ingredients in making jipang is rice and sugar. The best rice for making jipang comes from unhulled rice which has been stored for 3-4 days. According to major jipang producers, jipang is most sought after in the monsoon seasons instead of summer where sales drop. The jipang from Lahat is made manually from glutinous rice.","course":"Snack","originClaims":["Malaysia","Indonesia","China","Taiwan"]},{"id":2237,"name":"Jojorong","country":"Indonesia","continent":"Asia","qid":"Q48512589","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Jojorong.jpg"},{"id":2238,"name":"Jruek Drien","country":"Indonesia","continent":"Asia","qid":"Q110129212","blurb":"Acehnese cuisine from Indonesia"},{"id":2239,"name":"kacimuih","country":"Indonesia","continent":"Asia","qid":"Q31172805","blurb":"Indonesia traditional food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kacimuih%201.jpg"},{"id":2240,"name":"Kahangga","country":"Indonesia","continent":"Asia","qid":"Q97202291","blurb":"Indonesian traditional cake"},{"id":2241,"name":"Kakicak","country":"Indonesia","continent":"Asia","qid":"Q97271670","blurb":"variations of typical Indonesian food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kue%20Kikicak.jpg"},{"id":2242,"name":"kale noodles","country":"Indonesia","region":"Jakarta","continent":"Asia","qid":"Q19573003","blurb":"Indonesian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mie%20Kangkung.JPG","url":"https://en.wikipedia.org/wiki/Mie_kangkung","infobox":true,"ingredients":["Egg noodle","kangkung","kecap manis","mushroom","bakso"],"course":"Main","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2243,"name":"Kaliadrem","country":"Indonesia","region":"Bali","continent":"Asia","qid":"Q123753221","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kaliadrem%20Top%2001.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2244,"name":"Kalio","country":"Indonesia","region":"West Sumatra","continent":"Asia","qid":"Q19943522","blurb":"Indonesian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rendang%20dish%20closeup.jpg","url":"https://en.wikipedia.org/wiki/Kalio","infobox":true,"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2245,"name":"Kamir","country":"Indonesia","region":"Central Java","continent":"Asia","qid":"Q11229708","blurb":"Javanese traditional bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kamir%20Arab%20kecil.jpg","url":"https://en.wikipedia.org/wiki/Kamir","infobox":true,"course":"Breakfast","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2246,"name":"kanji rumbi","country":"Indonesia","continent":"Asia","qid":"Q19727205","blurb":"kind of bubur from Aceh, Indonesia"},{"id":2247,"name":"Kapurung","country":"Indonesia","region":"South Sulawesi","continent":"Asia","qid":"Q12489250","blurb":"a type of soup made from sago starch originated from Palopo in South Sulawesi","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kapurung.jpg","url":"https://en.wikipedia.org/wiki/Kapurung","infobox":true,"ingredients":["Sago","water spinach","shrimp paste","moringa","pindang fish (anchovies) or chicken","vegetables","spices (cayenne pepper)","lime"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2248,"name":"Kaqdoq Minnyaq","country":"Indonesia","continent":"Asia","qid":"Q109330183","blurb":"ritual food in almost every celebration in Makassar, Indonesia"},{"id":2249,"name":"Kararaban","country":"Indonesia","continent":"Asia","qid":"Q119540225","blurb":"one of Indonesian foods","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kararaban%20001.jpg"},{"id":2250,"name":"karedok","country":"Indonesia","region":"West Java","continent":"Asia","qid":"Q4203530","blurb":"Indonesian salad dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Karedok.JPG","url":"https://en.wikipedia.org/wiki/Karedok","infobox":true,"ingredients":["Raw vegetables","peanut sauce","krupuk"],"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2251,"name":"Karupuak jangek","country":"Indonesia","continent":"Asia","qid":"Q97213639","blurb":"Indonesia cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Karupuak%20jangek%202.jpg"},{"id":2252,"name":"Karupuak jariang","country":"Indonesia","continent":"Asia","qid":"Q74465700","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Karupuak%20jariang.jpg"},{"id":2253,"name":"Karupuak lento","country":"Indonesia","continent":"Asia","qid":"Q104640127","blurb":"Indonesia tradiotional dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Karupuak%20Lento%202.jpg"},{"id":2254,"name":"Kasuami","country":"Indonesia","continent":"Asia","qid":"Q19727336","blurb":"Traditional food from Southeast Sulawesi","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kasuami.jpg"},{"id":2255,"name":"Katemak","country":"Indonesia","continent":"Asia","qid":"Q3391174","blurb":"East Nusa Tenggara food made from beef, sweet potatoes and corn","url":"https://en.wikipedia.org/wiki/Katemak","infobox":true},{"id":2256,"name":"Katirisala","country":"Indonesia","continent":"Asia","qid":"Q126098121","blurb":"traditional Bugis cake that originates from the Ajatappareng region in South Sulawesi, Indonesia"},{"id":2257,"name":"Katupat balamak","country":"Indonesia","continent":"Asia","qid":"Q123514652","blurb":"Banjarese dish"},{"id":2258,"name":"Kayu jabuk","country":"Indonesia","continent":"Asia","qid":"Q123510827","blurb":"variations of typical Banjarese food"},{"id":2259,"name":"kecampit","country":"Indonesia","continent":"Asia","qid":"Q108759512","blurb":"Indonesian traditional snack from Way Kanan, Lampung"},{"id":2260,"name":"Kelan Antep","country":"Indonesia","region":"Jeparanese","continent":"Asia","qid":"Q12490514","blurb":"Indonesian dish","url":"https://en.wikipedia.org/wiki/Kelan_antep","infobox":true,"ingredients":["Lean meat","water","garlic","red onion","red pepper","tamarind","galangal","bay leaf."],"course":"Main course"},{"id":2261,"name":"Kembung Bertelor","country":"Indonesia","continent":"Asia","qid":"Q109332108","blurb":"fish dishes from Bangka Belitung Islands, Indonesia"},{"id":2262,"name":"Kemplang","country":"Indonesia","region":"Palembang in South Sumatra","continent":"Asia","qid":"Q6387099","blurb":"Indonesian fish cracker snack","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kerupuk%20kemplang%20Bandar%20Lampung.JPG","url":"https://en.wikipedia.org/wiki/Kemplang","infobox":true,"ingredients":["Wahoo or Spanish mackerel","tapioca flour"],"prepSummary":"Kemplang commonly produced by home industries in Palembang, Bandar Lampung, and Bangka island. In Palembang, the demands of kemplang cracker usually increased during lebaran (Eid ul-Fitr) holiday."},{"id":2263,"name":"kerak telor","country":"Indonesia","region":"Greater Jakarta","continent":"Asia","qid":"Q6393299","blurb":"Indonesian spicy omelette dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kerak%20Telor.jpg","url":"https://en.wikipedia.org/wiki/Kerak_telor","infobox":true,"ingredients":["fried shallots"],"prepSummary":"Kerak telor is made freshly in front of customers. A small amount of glutinous rice is placed on a small wok and heated over a charcoal fire. Then, an egg (either chicken or duck","course":"Snack"},{"id":2264,"name":"kerupuk puli","country":"Indonesia","continent":"Asia","qid":"Q105542530","blurb":"rice cracker from Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kerupuk%20puli%20kerupuk%20lempeng.JPG"},{"id":2265,"name":"Ketan sarikaya","country":"Indonesia","continent":"Asia","qid":"Q104640148","blurb":"Indonesia cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Katan%20Sarikayo%20dari%20ateh%202.jpg"},{"id":2266,"name":"Ketoprak","country":"Indonesia","region":"Jakarta","continent":"Asia","qid":"Q6395436","blurb":"Indonesian vegetarian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ketoprak%20Boplo.JPG","url":"https://en.wikipedia.org/wiki/Ketoprak_(dish)","infobox":true,"ingredients":["fried tofu","steamed rice cake (lontong or ketupat)","bean sprouts","rice vermicelli","cucumber","served in peanut sauce","sweet soy sauce","topped with krupuk"],"course":"Main and snack","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2267,"name":"Ketupat betumis","country":"Indonesia","continent":"Asia","qid":"Q123514855","blurb":"Banjarese food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ketupat%20Betumis%20001.jpg"},{"id":2268,"name":"Ketupat Gulai Kapau","country":"Indonesia","continent":"Asia","qid":"Q139701309","blurb":"breakfast from West Sumatra","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Katupek%20Gulai%20Kapau%202026.jpg"},{"id":2269,"name":"Keukarah","country":"Indonesia","continent":"Asia","qid":"Q19746040","blurb":"Dessert from Aceh, Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Keukaraih.JPG"},{"id":2270,"name":"keumamah","country":"Indonesia","continent":"Asia","qid":"Q19727704","blurb":"Acehnese fish dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Keumamah.jpg","url":"https://en.wikipedia.org/wiki/Keumamah","infobox":true},{"id":2271,"name":"kikil satay","country":"Indonesia","continent":"Asia","qid":"Q19731962","blurb":"Indonesian culinary","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sate%20kikil%20Pasar%20Baru.JPG"},{"id":2272,"name":"klappertaart","country":"Indonesia","region":"North Sulawesi","continent":"Asia","qid":"Q3391647","blurb":"Indonesian traditional cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Coconut%20custard%20klappertaart.jpg","url":"https://en.wikipedia.org/wiki/Klappertaart","infobox":true,"course":"Snack, dessert","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2273,"name":"Klatak Satay","country":"Indonesia","region":"Yogyakarta","continent":"Asia","qid":"Q13096825","blurb":"Indonesian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/10.%20Sate%20Klathak%202.jpg","url":"https://en.wikipedia.org/wiki/Sate_klatak","infobox":true,"ingredients":["goat or mutton","gulai"],"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2274,"name":"klemben","country":"Indonesia","continent":"Asia","qid":"Q123515686","blurb":"variations of typical Indonesia food"},{"id":2276,"name":"Kohu-kohu","country":"Indonesia","continent":"Asia","qid":"Q97231328","blurb":"traditional food from Indonesia"},{"id":2277,"name":"Kokoleh","country":"Indonesia","continent":"Asia","qid":"Q119540443","blurb":"Banjar cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kokoleh%20001.jpg"},{"id":2278,"name":"kolak","country":"Indonesia","region":"Southeast Asia","continent":"Asia","qid":"Q5257857","blurb":"Indonesian dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/JackfruitKolak.jpg","url":"https://en.wikipedia.org/wiki/Kolak_(food)","infobox":true,"ingredients":["Palm sugar","coconut milk","pandanus leaf"],"prepSummary":"Kolak is basically a dessert based on a sweet liquid made from the mixture of palm sugar and coconut milk. Blocks of palm sugar are crushed and liquified in boiling water, mixed together with coconut milk and pandanus leaf to add aroma. Additional fillings are added and boiled together in this hot sweet liquid. Popular kolak contents including sliced banana, diced sweet potato, ground sweet potato balls, diced pumpkin, jackfruit, and aren palm fruit locally known as kolang-kaling. Traditionally kolak served warm right after it was cooked and ready, or at room temperature.","course":"Dessert"},{"id":2279,"name":"komo satay","country":"Indonesia","continent":"Asia","qid":"Q57981542","blurb":"traditional food from Indonesia"},{"id":2280,"name":"Komoh","country":"Indonesia","continent":"Asia","qid":"Q58090327","blurb":"traditional pork soup from Bali"},{"id":2281,"name":"Konro Soup","country":"Indonesia","region":"South Sulawesi","continent":"Asia","qid":"Q6429813","blurb":"beef ribs soup dish from Makasar","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sop%20Konro.JPG","url":"https://en.wikipedia.org/wiki/Konro","infobox":true,"ingredients":["Beef ribs","coriander","pangium edule"],"course":"main course","province":"Kota Makassar","city":"Makassar","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2282,"name":"Kopi Jos","country":"Indonesia","continent":"Asia","qid":"Q97373557","blurb":"coffee drink","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kopi%20Joss.jpg","url":"https://en.wikipedia.org/wiki/Kopi_joss","infobox":true},{"id":2283,"name":"Kopi santan","country":"Indonesia","continent":"Asia","qid":"Q97373575","blurb":"Indonesian coffee drink"},{"id":2284,"name":"Koyabu","country":"Indonesia","continent":"Asia","qid":"Q119541807","blurb":"variations of typical Indonesian food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kue%20Koyabu.jpg"},{"id":2285,"name":"Krecek","country":"Indonesia","region":"Yogyakarta","continent":"Asia","qid":"Q12492558","blurb":"processed dried cowhide food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Krecek%20Yogyakarta.jpg","url":"https://en.wikipedia.org/wiki/Krechek","infobox":true,"ingredients":["Rambak or krupuk kulit","potato"],"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2286,"name":"kuah asam","country":"Indonesia","continent":"Asia","qid":"Q137856731","blurb":"traditional food from Manado"},{"id":2287,"name":"kuah beulangong","country":"Indonesia","continent":"Asia","qid":"Q12492690","blurb":"Acehnese goat curry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kuah%20Beulangong.JPG"},{"id":2288,"name":"kubang boyo","country":"Indonesia","continent":"Asia","qid":"Q105544074","blurb":"Indonesian cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kue%20Kbng%20Byo.jpg"},{"id":2289,"name":"kue ape","country":"Indonesia","region":"Jakarta","continent":"Asia","qid":"Q19728050","blurb":"Indonesian type of pancake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/A%20Beautiful%20%22Kue%20Ape%22.jpg","url":"https://en.wikipedia.org/wiki/Kue_ape","infobox":true,"ingredients":["Rice flour","Flour","sugar","pandan pasta"],"prepSummary":"The batter is made of flour, rice flour, sugar, salt, baking powder, vanilla powder, and coconut milk. Sometimes the daun suji (Dracaena angustifolia leaf) is added as a green food coloring. The mixed batter is cooked in a small serabi wok or frying pan, greased with palm oil, margarine or butter. The parabolic shape of small serabi wok would create thick and fluffy center where the batter concentrate, and also creating crispy thinner skin radiating around the cake.","course":"Snack","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2290,"name":"Kue gapit","country":"Indonesia","region":"West Java","continent":"Asia","qid":"Q21014439","blurb":"Indonesian traditional snack","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kue%20gapit%2C%202015-06-16.jpg","url":"https://en.wikipedia.org/wiki/Kue_gapit","infobox":true,"prepSummary":"One recipe for Kue Gapit from the Indonesian magazine Femina calls for wheat, rice flour, chicken eggs, coconut water, salt, sugar, and cinnamon. The egg is first beaten, then the cinnamon and sugar is mixed in. Once the egg has been absorbed by the mixture, the flour and salt is added, and this concoction is mixed further. After adding the coconut water, a tablespoon of the mixture is added between iron molds and grilled until it has been cooked. This is repeated until the mixture is used up. The resulting Kue are then stored for later consumption. Generally, however, tapioca is used rather than this mix of flours.","province":"Kota Cirebon","city":"Cirebon","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2291,"name":"kue lapis","country":"Indonesia","continent":"Asia","qid":"Q159290","blurb":"Malay layered cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kue%20Lapis.jpg","url":"https://en.wikipedia.org/wiki/Kue_lapis","infobox":true,"ingredients":["Rice flour","sugar","coconut milk"],"prepSummary":"This snack usually consists of two alternating coloured layers, matching its name, the use of different colours makes the layers visible. The cake is made of rice flour, sago, coconut milk, sugar, salt, and food colouring.","course":"Dessert"},{"id":2292,"name":"kue lumpur","country":"Indonesia","continent":"Asia","qid":"Q12492830","blurb":"cake of Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kue%20Lumpur.jpg"},{"id":2293,"name":"Kue muso","country":"Indonesia","continent":"Asia","qid":"Q105528306","blurb":"traditional food from Jambi, Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kue%20Muso.jpg"},{"id":2294,"name":"Kue precet","country":"Indonesia","continent":"Asia","qid":"Q28724652","blurb":"West Java traditional cake"},{"id":2295,"name":"Kue putu","country":"Indonesia","region":"East Java","continent":"Asia","qid":"Q20085174","blurb":"Indonesian traditional cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kue%20Putu%202.jpg","url":"https://en.wikipedia.org/wiki/Kue_putu","infobox":true,"ingredients":["Rice flour","palm sugar","coconut"],"prepSummary":"It consists of rice flour with green pandan leaf colouring, filled with ground palm sugar. These green coconut-rice flour ingredients with palm sugar filling are filled into a bamboo tube container. Subsequently, the filled bamboo tubes are steamed in a steam cooker with small holes opening to blow the hot steam.","course":"Dessert, snack","originClaims":["Indonesia","Malaysia","Philippines"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2296,"name":"Kue putu mayang","country":"Indonesia","region":"Jakarta","continent":"Asia","qid":"Q97178289","blurb":"Indonesian rice dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Putu%20mayang.JPG","url":"https://en.wikipedia.org/wiki/Kue_putu_mayang","infobox":true,"ingredients":["Rice flour"],"course":"Breakfast, dessert, snack","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2297,"name":"kue rangi","country":"Indonesia","region":"Jakarta","continent":"Asia","qid":"Q17997301","blurb":"Indonesian coconut waffle","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rangi%20170305-0093%20ipb.JPG","url":"https://en.wikipedia.org/wiki/Kue_rangi","infobox":true,"ingredients":["tapioca starch","grated coconut","palm sugar"],"prepSummary":"This cake is made from a mixture of tapioca starch, which is called by Betawi people as sago flour, with grated coconut flesh, salt, mixed with water as a batter and poured upon a special metal mold and baked on a small stove.","course":"Snack","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2298,"name":"Kue satu","country":"Indonesia","region":"Java","continent":"Asia","qid":"Q25052639","blurb":"Indonesian traditional cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kue%20satu%202.JPG","url":"https://en.wikipedia.org/wiki/Kue_satu","infobox":true,"ingredients":["Mung beans","powdered sugar","vanilla essence"],"prepSummary":"Kue satu or kue koya are made with only four ingredients; mung beans, powdered sugar, vanilla extract, and water. The mung beans are dry-toasted until their skins start to crack, after which the skins are removed. The peeled mung beans are then mashed or ground manually with either a mortar and pestle, or more modern kitchen devices, like a food processor or blender. Then, the powdered mung beans are mixed with powdered sugar, vanilla extract, and a small amount of water to form a dough. This dough is then placed into small cookie molds and baked in the oven at 150°C.","course":"Snack"},{"id":2299,"name":"Kue srikaya","country":"Indonesia","continent":"Asia","qid":"Q56231886","blurb":"traditional food from Jambi, Indonesia"},{"id":2300,"name":"Kue talam","country":"Indonesia","continent":"Asia","qid":"Q12518675","blurb":"Indonesian coconut tray cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kue%20Talam%203.jpg","url":"https://en.wikipedia.org/wiki/Kue_talam","infobox":true,"ingredients":["Rice flour","coconut milk","sugar"],"course":"Snack","originClaims":["Indonesia","Malaysia","Myanmar","Singapore"]},{"id":2301,"name":"Kuluban","country":"Indonesia","region":"Central Java","continent":"Asia","qid":"Q12492887","blurb":"Indonesian traditional salad dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kuluban%20topped%20with%20Serundeng.jpg","url":"https://en.wikipedia.org/wiki/Kuluban","infobox":true,"ingredients":["Steamed vegetable salad","shredded coconut dressing"],"course":"Side dish","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2302,"name":"kuping gajah","country":"Indonesia","continent":"Asia","qid":"Q12492829","blurb":"Indonesian snack with characteristic spiral pattern","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/1.%20Kuping%20Gajah%201.jpg"},{"id":2304,"name":"kuwah itek","country":"Indonesia","continent":"Asia","qid":"Q12484574","blurb":"Indonesian curry-like dish originating from Aceh"},{"id":2305,"name":"Kuwah Pliëk U","country":"Indonesia","continent":"Asia","qid":"Q12493188","blurb":"achenese cuisine from Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kuwah%20Pliek%20U.jpg"},{"id":2306,"name":"Laksan","country":"Indonesia","continent":"Asia","qid":"Q12493538","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Laksan%201.jpg"},{"id":2307,"name":"lalat satay","country":"Indonesia","continent":"Asia","qid":"Q19731963","blurb":"madura satay, Indonesia"},{"id":2308,"name":"lamang baluo","country":"Indonesia","continent":"Asia","qid":"Q102172641","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lamang%20Baluo%202.jpg"},{"id":2309,"name":"lampet","country":"Indonesia","continent":"Asia","qid":"Q12492825","blurb":"Batak traditional rice cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lappet%20for%20Life.jpg","url":"https://en.wikipedia.org/wiki/Lampet","infobox":true,"prepSummary":"This cake is usually shaped like a pyramid and wrapped in banana leaves. The cooking process is not complicated. It starts with rice flour and grated coconut that is not too old. These are mixed together. Following that, grated palm sugar and water is added, turning it into a dough. After flattening the dough it is wrapped in banana leaves and steamed until cooked."},{"id":2310,"name":"Lapek bugih","country":"Indonesia","continent":"Asia","qid":"Q53925330","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lapek%20Bugih%201.jpg"},{"id":2311,"name":"Lapek sagan","country":"Indonesia","continent":"Asia","qid":"Q104641121","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lapek%20Sagan%202.jpg"},{"id":2312,"name":"lawar","country":"Indonesia","region":"Bali","continent":"Asia","qid":"Q4199436","blurb":"Indonesian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lawar%20babi%20guling.jpg","url":"https://en.wikipedia.org/wiki/Lawar_(food)","infobox":true,"ingredients":["Various vegetables","coconut with herbs","spices"],"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2313,"name":"Legendar","country":"Indonesia","continent":"Asia","qid":"Q13094650","blurb":"Sauce made from dried and then fried rice"},{"id":2314,"name":"Leker Cake","country":"Indonesia","region":"Central Java","continent":"Asia","qid":"Q7377183","blurb":"banana cake Surabaya","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Leker%20Hariadhi.jpg","url":"https://en.wikipedia.org/wiki/Kue_leker","infobox":true,"ingredients":["Wheat flour","milk","eggs","sugar"],"prepSummary":"Kue leker is commonly served with a variety of fillings and toppings, such as bananas, sugar, condensed milk, cheese, and chocolate sprinkles. Kue leker is typically folded in half prior to serving. Kue leker has a thin and crispy texture, similar to that of a crêpe.","course":"Warm or room temperature","province":"Kota Surakarta","city":"Surakarta","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2315,"name":"Lema","country":"Indonesia","continent":"Asia","qid":"Q12494333","blurb":"fermented bamboo shoot dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lema%20Kepahiang.jpg"},{"id":2316,"name":"lemang","country":"Indonesia","continent":"Asia","qid":"Q1684997","blurb":"Indonesian and Malaysian traditional food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Piece%20of%20Lemang.jpg","url":"https://en.wikipedia.org/wiki/Lemang","infobox":true,"ingredients":["Glutinous rice","coconut milk"],"prepSummary":"The bamboo contains glutinous rice, salt and coconut milk that is placed onto a slanted position besides a small fire with the opening facing upwards. It should be turned regularly in order to ensure the rice inside the bamboo is cooked evenly. The cooking process takes about 4–5 hours."},{"id":2317,"name":"lembut satay","country":"Indonesia","continent":"Asia","qid":"Q65208584","blurb":"traditional food from Betawi, Indonesia"},{"id":2318,"name":"lemper","country":"Indonesia","continent":"Asia","qid":"Q2414031","blurb":"Indonesia traditional food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lemper.jpg","url":"https://en.wikipedia.org/wiki/Lemper","infobox":true,"ingredients":["Glutinous rice","chicken","fish","abon (meat floss) or serundeng"],"prepSummary":"The glutinous rice is soaked and cooked with coconut milk and salt. The filling is made of shredded chicken breast, chicken stock, garlic, candle nut, ground coriander, cumin, brown sugar, vegetable oil, minced shallot, coconut milk, kaffir lime leaves, salt and pepper.","course":"Snack / Appetizer"},{"id":2319,"name":"Lempuk","country":"Indonesia","continent":"Asia","qid":"Q7377378","blurb":"Food made from durian","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mesin%20pembuat%20lempuk%20durian%20yang%20dipamerkan%20di%20MAHA%202010.JPG","originClaims":["Malaysia","Indonesia"]},{"id":2320,"name":"lentho","country":"Indonesia","continent":"Asia","qid":"Q13094672","blurb":"Indonesian savoury snack made of black-eyed pea","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lentho.jpg"},{"id":2321,"name":"lentog","country":"Indonesia","continent":"Asia","qid":"Q12494522","blurb":"Indonesian food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lentog.jpg"},{"id":2322,"name":"Lidah sapi","country":"Indonesia","continent":"Asia","qid":"Q123398955","blurb":"Indonesian traditional cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ilat%20Sapi%20001.jpg"},{"id":2323,"name":"Lontar cake","country":"Indonesia","continent":"Asia","qid":"Q135669240","blurb":"traditional food from Indonesia"},{"id":2324,"name":"lontong","country":"Indonesia","region":"Java","continent":"Asia","qid":"Q1683716","blurb":"Indonesian traditional rice cake originally from Java island","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lontong.jpg","url":"https://en.wikipedia.org/wiki/Lontong","infobox":true,"ingredients":["Compressed rice cooked in banana leaf"],"prepSummary":"Lontong is traditionally made by boiling the rice until it is partially cooked and then packing it tightly into a rolled-up banana leaf. The leaf is secured with lidi semat, a wooden needle made from the central rib of a coconut leaf, and cooked in boiling water for about 90 minutes. Once the compacted rice has cooled, it can be cut up into bite-sized pieces. Outer parts of lontong usually have a greenish color because of the chlorophyll left by the banana leaf rubbing off on the rice cake surface. Alternative ways of cooking lontong include placing uncooked rice into a muslin bag and then letting the water seep in and cause the rice to form a solid mass.","course":"Main course"},{"id":2325,"name":"Lontong dekem","country":"Indonesia","continent":"Asia","qid":"Q16738075","blurb":"Indonesian spicy rice cake dish originating from Dekem region in Central Java","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lontong%20sayur.jpg","url":"https://en.wikipedia.org/wiki/Lontong_dekem","infobox":true},{"id":2326,"name":"lontong kikil","country":"Indonesia","continent":"Asia","qid":"Q12495289","blurb":"Indonesian cuisine"},{"id":2327,"name":"Lontong Mi","country":"Indonesia","continent":"Asia","qid":"Q7379736","blurb":"Indonesian dish"},{"id":2328,"name":"Lotek","country":"Indonesia","continent":"Asia","qid":"Q14918748","blurb":"Sundanese salad from Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lotek%20Indonesian%20food.jpg","url":"https://en.wikipedia.org/wiki/Lotek_(food)","infobox":true},{"id":2329,"name":"lumpia Semarang","country":"Indonesia","region":"Central Java","continent":"Asia","qid":"Q4103061","blurb":"spring roll from Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Loenpia%20Semarang.JPG","url":"https://en.wikipedia.org/wiki/Lumpia_semarang","infobox":true,"ingredients":["lumpia wrapper","bamboo shoot","egg","dried shrimp","chicken meat","prawn"],"course":"Appetizer or snack, sometimes main course","province":"Kota Semarang","city":"Semarang","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2330,"name":"lupis","country":"Indonesia","region":"Southeast Asia","continent":"Asia","qid":"Q4202016","blurb":"Indonesian traditional cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kue%20lupis.jpg","url":"https://en.wikipedia.org/wiki/Lupis_(food)","infobox":true,"ingredients":["Glutinous rice","coconut","palm sugar syrup"],"prepSummary":"Lupis is made by first soaking glutinous rice in water, salt, and lime juice. After draining the water, the soaked glutinous rice is moved onto banana leaves in single-serving-size portions to be wrapped for shaping. The wrapped rice triangles are then put aside for the creation of the syrup condiment. Coconut sugar is dissolved in water and brought to a boil, and left to thicken.","course":"Dessert"},{"id":2331,"name":"Madumongso","country":"Indonesia","region":"Java","continent":"Asia","qid":"Q12496028","blurb":"Indonesian sweet snack","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Madu%20Mongso.JPG","url":"https://en.wikipedia.org/wiki/Madumongso","infobox":true},{"id":2332,"name":"Mageli","country":"Indonesia","continent":"Asia","qid":"Q130345178","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mageli.jpg"},{"id":2333,"name":"Maksuba","country":"Indonesia","continent":"Asia","qid":"Q19728052","blurb":"Indonesian traditional layer cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kue%20maksuba.JPG"},{"id":2334,"name":"Malbi","country":"Indonesia","region":"South Sumatra","continent":"Asia","qid":"Q119535389","blurb":"A beef dish from Palembang","url":"https://en.wikipedia.org/wiki/Malbi","infobox":true,"ingredients":["Beef cooked with a variety of spices"],"course":"Main course","province":"Kota Palembang","city":"Palembang","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2335,"name":"man reman","country":"Indonesia","continent":"Asia","qid":"Q56393200","blurb":"Indonesian traditional snack"},{"id":2336,"name":"Manuk labakh","country":"Indonesia","continent":"Asia","qid":"Q25458340","blurb":"Southeastern Acehnese Cuisine from Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Manuk%20Labar.jpg"},{"id":2337,"name":"Manuk Napinadar","country":"Indonesia","continent":"Asia","qid":"Q12496810","blurb":"Bataknese dish from Indonesia","url":"https://en.wikipedia.org/wiki/Manuk_napinadar","infobox":true},{"id":2338,"name":"maranggi satay","country":"Indonesia","continent":"Asia","qid":"Q13096834","blurb":"Sundanese food, Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sate%20Maranggi%203.jpg"},{"id":2340,"name":"masam keueueng","country":"Indonesia","continent":"Asia","qid":"Q12497220","blurb":"soup dish from Aceh, Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Keureulieng%20Masam%20Keueueng.jpg"},{"id":2341,"name":"matang satay","country":"Indonesia","continent":"Asia","qid":"Q19731964","blurb":"types of mutton or beef satay from Aceh","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lamb%20satay%2C%20soup%2C%20peanut%20sauce%20served%20on%20a%20table%3B%202014.jpg"},{"id":2342,"name":"Meatball noodles","country":"Indonesia","continent":"Asia","qid":"Q97101726","blurb":"Indonesian noodle soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Indonesian%20bakso%2C%20with%20noodle%20and%20bean%20sprouts%2C%20April%202018%20%2803%29.jpg","url":"https://en.wikipedia.org/wiki/Mie_bakso","infobox":true,"course":"Main course (lunch)"},{"id":2343,"name":"Megono","country":"Indonesia","region":"Central Java","continent":"Asia","qid":"Q100281422","blurb":"Indonesian traditional dish from pekalogan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20megono.JPG","url":"https://en.wikipedia.org/wiki/Megono","infobox":true,"ingredients":["mixed with grated coconut","along with other spices"],"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2344,"name":"mendoan","country":"Indonesia","region":"Central Java","continent":"Asia","qid":"Q12498031","blurb":"Indonesian fritter made of tempeh","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tempe%20mendoan%20sambal%20kecap.jpg","url":"https://en.wikipedia.org/wiki/Mendoan","infobox":true,"ingredients":["Tempeh","Tofu"],"province":"Kabupaten Banyumas","city":"Banyumas","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2345,"name":"mendol","country":"Indonesia","continent":"Asia","qid":"Q12498026","blurb":"processed tempeh","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/BUMBU%20MENDOL.png"},{"id":2346,"name":"Mendut cake","country":"Indonesia","continent":"Asia","qid":"Q97307614","blurb":"Javanese traditional cake"},{"id":2347,"name":"Menjes","country":"Indonesia","continent":"Asia","qid":"Q12498071","blurb":"Indonesian traditional food made of beans, originating in Malang, East Java","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Menjes%20kacang%20Malang%20goreng.JPG"},{"id":2348,"name":"Meuseukat","country":"Indonesia","continent":"Asia","qid":"Q19746250","blurb":"dodol-like cake found in Acehnese cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Meuseukat.JPG","url":"https://en.wikipedia.org/wiki/Meuseukat","infobox":true},{"id":2349,"name":"Mi Gomak","country":"Indonesia","region":"North Sumatra","continent":"Asia","qid":"Q19738539","blurb":"Indonesian spicy noodle soup dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mie%20Gomak%202.jpg","url":"https://en.wikipedia.org/wiki/Mie_gomak","infobox":true,"ingredients":["Thick noodles","coconut milk","andaliman","chayote","egg","scallion","shallot"],"prepSummary":"The thick noodle is made from wheat and formed similarly to spaghetti, which in dried form is stiff and solid. It is called mie lidi (stick noodles), because it is similar to lidi or sticks broom made from the midrib of the coconut palm frond. Boiled noodles are usually prepared separately, while the spicy soup is poured and heated prior to serving. Mie gomak is usually topped with hard-boiled egg. Mie gomak is commonly served in kuah or in spicy soup. However, a variant might cook the dish further and use less liquid, thus creating a mie gomak goreng or fried gomak noodle variant.","course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2350,"name":"Mi Kocok","country":"Indonesia","region":"West Java","continent":"Asia","qid":"Q16913644","blurb":"Indonesia traditional noodle","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mie%20Kocok%20Bandung.jpg","url":"https://en.wikipedia.org/wiki/Mie_kocok","infobox":true,"ingredients":["Noodle","(beef tendon)","beef broth","bean sprouts","bakso (beef surimi ball)","scallion","fried shallot"],"course":"Main course","province":"Kota Bandung","city":"Bandung","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2351,"name":"Mi ongklok","country":"Indonesia","continent":"Asia","qid":"Q12498465","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mi%20ongklok%20Wonosobo.JPG"},{"id":2352,"name":"mie aceh","country":"Indonesia","region":"Aceh","continent":"Asia","qid":"Q4208154","blurb":"Indonesian curried spicy noodle dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Wikimedia%20Indonesia%27s%2015th%20birthday%20celebrations%2C%20Jakarta%3B%20September%202023%20%2805%29.jpg","url":"https://en.wikipedia.org/wiki/Mie_aceh","infobox":true,"ingredients":["Noodles","fish)","curry-like spices","celery","scallion","shallot"],"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2353,"name":"mie ayam","country":"Indonesia","continent":"Asia","qid":"Q16765345","blurb":"Indonesian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mi%20ayam%20jamur.JPG","url":"https://en.wikipedia.org/wiki/Mie_ayam","infobox":true,"ingredients":["Noodle","chicken meat","soy sauce","garlic","chicken broth","Chinese cabbage","scallions"],"prepSummary":"The yellow wheat noodle is boiled in water until it achieves an al dente texture and mixed in a bowl with cooking oil, soy sauce, and garlic. The oil coats the noodles to separate the threads. The oil can be chicken fat, lard, vegetable oil, or garlic oil. The chicken meat is diced and cooked in soy sauce and other seasonings, including garlic. The chicken meat might also be cooked with mushrooms. The seasoned chicken and mushroom mixture is placed on the noodles and topped with chopped spring onions (green shallots). Bakmi ayam is usually served with a separate chicken broth, boiled Chinese cabbage, and often wonton () either crispy fried or in soup, and also bakso (meatballs).","course":"Main course"},{"id":2354,"name":"Mie Bangladesh","country":"Indonesia","continent":"Asia","qid":"Q130553333","blurb":"Indonesian noodle dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mie%20Bangladesh.jpg","url":"https://en.wikipedia.org/wiki/Mie_Bangladesh","infobox":true,"ingredients":["Fried noodles with half-cooked egg","chicken","fried onions"],"prepSummary":"The dish is typically created using packaged commercial instant noodles such as Indomie stir-fried in a sauce of herbs and spices, The additional spices thicken the sauce and give the dish a richer color and flavor than a typical bowl of instant noodles or ramen. It is served nyemek, or slightly soupy, and is sometimes served with other ingredients such a half-cooked egg, which gives the dish a creamy texture and flavor, and fried onions or mustard greens.","course":"Main course"},{"id":2355,"name":"Mie celor","country":"Indonesia","region":"South Sumatra","continent":"Asia","qid":"Q4208661","blurb":"Indonesian noodle soup dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mie%20Celor.jpg","url":"https://en.wikipedia.org/wiki/Mie_celor","infobox":true,"ingredients":["Noodle","coconut milk","dried shrimp broth","bean sprouts","egg","celery","scallion","shallot"],"course":"Main course","province":"Kota Palembang","city":"Palembang","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2356,"name":"milk beef satay","country":"Indonesia","continent":"Asia","qid":"Q65213460","blurb":"variations of typical Indonesian food"},{"id":2357,"name":"Model (food)","country":"Indonesia","continent":"Asia","qid":"Q12498712","blurb":"traditional dish food from Palembang"},{"id":2358,"name":"moho","country":"Indonesia","continent":"Asia","qid":"Q100255672","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/35.%20Ku%C3%A9%20Maha%201.jpg"},{"id":2359,"name":"molen banana","country":"Indonesia","continent":"Asia","qid":"Q13096003","blurb":"Indonesia traditional snack","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pisang%20Molen.jpg"},{"id":2360,"name":"Mustofa Potatoes","country":"Indonesia","continent":"Asia","qid":"Q65343730","blurb":"dry dish consisting of thinly sliced potatoes","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20yang%20berisikan%20kentang%20balado%2C%20dan%20kentan%20mustofa%20khas%20warteg.jpg"},{"id":2361,"name":"nagasari","country":"Indonesia","region":"Java","continent":"Asia","qid":"Q4189615","blurb":"Indonesia steamed cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nagasari.jpg","url":"https://en.wikipedia.org/wiki/Nagasari","infobox":true,"ingredients":["wrapped inside banana leaf"],"course":"Snack"},{"id":2362,"name":"Nasi bakar","country":"Indonesia","continent":"Asia","qid":"Q6967043","blurb":"Indonesian traditional steamed rice","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20Bakar%20Ayam.JPG","url":"https://en.wikipedia.org/wiki/Nasi_bakar","infobox":true,"ingredients":["grilled upon charcoal fire."],"course":"Main course"},{"id":2363,"name":"nasi bogana","country":"Indonesia","region":"Central Java","continent":"Asia","qid":"Q6967046","blurb":"Indonesia rice dish originating from Java island","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasibogana.JPG","url":"https://en.wikipedia.org/wiki/Nasi_bogana","infobox":true,"prepSummary":"Nasi bogana is prepared by spreading a wide banana leaf and filling it with steamed rice. Seasoning, such as fried shallots is placed on top of the rice. Over the rice, a smaller banana leaf is spread and the side dishes—opor ayam (white chicken curry), dendeng (shredded meat), fried chicken liver and gizzard in chili and coconut gravy, sambal of shredded red chili, telur pindang whole boiled eggs, serundeng (fried shredded spiced coconut with peanuts), sautéed tempeh or sautéed string beans—are decoratively placed. All ingredients are then wrapped and closed with the outer banana leaf that is placed over the rice. Plastic strings are used to tighten the pack together.","course":"Main course","province":"Kota Tegal","city":"Tegal","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2364,"name":"Nasi Brongkos","country":"Indonesia","continent":"Asia","qid":"Q19729630","blurb":"Indonesian traditional food"},{"id":2365,"name":"Nasi Campur","country":"Indonesia","continent":"Asia","qid":"Q3273951","blurb":"Indonesian rice dish originating from Java island","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20Campur.jpg","url":"https://en.wikipedia.org/wiki/Nasi_campur","infobox":true,"ingredients":["Rice with various side dishes"],"course":"Main course"},{"id":2366,"name":"Nasi gandul","country":"Indonesia","region":"Central Java","continent":"Asia","qid":"Q12500151","blurb":"Indonesian soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20Gandul%202.jpg","url":"https://en.wikipedia.org/wiki/Nasi_gandul","infobox":true,"province":"Kabupaten Pati","city":"Pati","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2367,"name":"nasi guri","country":"Indonesia","continent":"Asia","qid":"Q25464887","blurb":"kind of rice dishes from Aceh, Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20Gurih%20Khas%20Medan.jpg"},{"id":2368,"name":"nasi jagung","country":"Indonesia","continent":"Asia","qid":"Q12500153","blurb":"Indonesian maize dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20jagung%20130116-33814%20bli.JPG"},{"id":2369,"name":"nasi kebuli","country":"Indonesia","region":"Jakarta","continent":"Asia","qid":"Q4205452","blurb":"Indonesian rice dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20Kebuli%20Jakarta.JPG","url":"https://en.wikipedia.org/wiki/Nasi_kebuli","infobox":true,"ingredients":["Rice with minyak samin (ghee) spiced","served with chicken or goat meat"],"prepSummary":"Nasi kebuli is made by cooking rice soaked in goat meat broth with milk or coconut milk instead of water. The goat meat is later cooked and mixed with sauteed spice mixture in a clarified butter (often with ghee, locally known as minyak samin). The spice mixture is made from ground garlic, shallot, ginger, black pepper, clove, coriander, caraway, cardamom, cinnamon, nutmeg, salt, and ghee. Then the goat meat, spices and sliced tomatoes are boiled together with half cooked rice in milk until completely cooked.","course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2370,"name":"nasi kucing","country":"Indonesia","region":"Yogyakarta","continent":"Asia","qid":"Q3244647","blurb":"Indonesian rice dish originating from Java island","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20kucing%20langgi.jpg","url":"https://en.wikipedia.org/wiki/Nasi_kucing","infobox":true,"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2371,"name":"nasi kuning","country":"Indonesia","region":"Sumatra","continent":"Asia","qid":"Q3269818","blurb":"Indonesian yellow rice dish originating from Java","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20Kuning%20dan%20Ungkep%20Ayam.jpg","url":"https://en.wikipedia.org/wiki/Nasi_kuning","infobox":true,"course":"Main course"},{"id":2372,"name":"nasi langgi","country":"Indonesia","continent":"Asia","qid":"Q19746558","blurb":"Indonesian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20kucing%20langgi.jpg"},{"id":2373,"name":"Nasi liwet","country":"Indonesia","region":"Central Java","continent":"Asia","qid":"Q6967048","blurb":"Indonesian rice dish originating from Java island","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20Liwet%20Solo.jpg","url":"https://en.wikipedia.org/wiki/Nasi_liwet","infobox":true,"course":"Main course","province":"Kota Surakarta","city":"Surakarta","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2374,"name":"nasi minyak","country":"Indonesia","region":"South Sumatra","continent":"Asia","qid":"Q55593280","blurb":"traditional food from Jambi, Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20Minyak%20Palembang%201.jpg","url":"https://en.wikipedia.org/wiki/Nasi_minyak","infobox":true,"ingredients":["Rice cooked in ghee","spices"],"course":"Main course","originClaims":["Indonesia","Malaysia","Singapore","Thailand"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2375,"name":"Nasi padang","country":"Indonesia","region":"West Sumatra","continent":"Asia","qid":"Q17054040","blurb":"Indonesian cuisine originating from West Sumatra","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20padang.jpg","url":"https://en.wikipedia.org/wiki/Nasi_padang","infobox":true,"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2376,"name":"nasi tempong","country":"Indonesia","region":"East Java","continent":"Asia","qid":"Q12500155","blurb":"Indonesian rice dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20tempong%20ikan%20goreng%203.jpg","url":"https://en.wikipedia.org/wiki/Nasi_tempong","infobox":true,"course":"Main course","province":"Kabupaten Banyuwangi","city":"Banyuwangi","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2377,"name":"nasi tim","country":"Indonesia","region":"Southeast Asia","continent":"Asia","qid":"Q6967056","blurb":"Indonesian rice dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20Tim%20Ayam%20in%20Jakarta.jpg","url":"https://en.wikipedia.org/wiki/Nasi_tim","infobox":true,"ingredients":["Rice steamed with chicken or meat"],"prepSummary":"The diced and seasoned boneless chicken and mushroom are stir-fried with garlic and seasoned with soy sauce, Chinese cooking wine, sesame oil and oyster sauce. The rice is seasoned with salt and pepper and garlic. Hard boiled chicken egg is placed in the bottom of the bowl, followed by seasoned cooked chicken and mushroom, then the bowl is filled with seasoned rice. Then the bowl is steamed in a steamer until it is cooked well. The serving method is as follows: nasi tim in metal bowls (made from tin, aluminium or stainless steel) are usually kept in a steamer to keep warm. It is then served by placing the tin bowl against a plate and the bowl's content will be printed upon the plate.","course":"Main course"},{"id":2378,"name":"nasi tumpang","country":"Indonesia","continent":"Asia","qid":"Q19943899","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tumpang%20Sala%20Pj%20IMG%2020170611%20061902.jpg"},{"id":2379,"name":"nasi uduk","country":"Indonesia","region":"Greater Jakarta","continent":"Asia","qid":"Q3236175","blurb":"Indonesian traditional rice cooked with coconut milk","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20uduk%20netherlands.jpg","url":"https://en.wikipedia.org/wiki/Nasi_uduk","infobox":true,"ingredients":["Rice cooked in coconut milk","spices with side dishes"],"course":"Main course"},{"id":2380,"name":"Nasi ulam","country":"Indonesia","region":"Jakarta","continent":"Asia","qid":"Q4920553","blurb":"Indonesian and Malaysian rice dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20Ulam%20Betawi.jpg","url":"https://en.wikipedia.org/wiki/Nasi_ulam","infobox":true,"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2381,"name":"Natinombur","country":"Indonesia","continent":"Asia","qid":"Q13651680","blurb":"Batak traditional dish","url":"https://en.wikipedia.org/wiki/Natinombur","infobox":true},{"id":2382,"name":"neera","country":"Indonesia","continent":"Asia","qid":"Q3537474","blurb":"Palm nectar used as a drink","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Neera%20manufactured%20from%20Kollam%20Kaippuzha%20Plant%2C%20Feb%202016.jpg","url":"https://en.wikipedia.org/wiki/Neera","infobox":true},{"id":2383,"name":"nopia","country":"Indonesia","continent":"Asia","qid":"Q12500903","blurb":"Indonesian snack from Purbalinga","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nopia%20Potong.jpg"},{"id":2384,"name":"Ombus ombus","country":"Indonesia","continent":"Asia","qid":"Q12492826","blurb":"traditional Batak culinary","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ombus-ombus.png","url":"https://en.wikipedia.org/wiki/Ombusombus","infobox":true},{"id":2385,"name":"Oncom","country":"Indonesia","region":"West Java","continent":"Asia","qid":"Q4192299","blurb":"Indonesian traditional food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Oncom.jpg","url":"https://en.wikipedia.org/wiki/Oncom","infobox":true,"prepSummary":"Oncom can be prepared and cooked in various ways. It can be simply deep fried as gorengan fritters, seasoned and cooked in a banana leaf pouch as pepes, or roasted, seasoned, and mixed with steamed rice as nasi tutug oncom. Oncom is also a selected filling for comro, lontong and arem-arem rice dumplings.","course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2386,"name":"Onde-onde","country":"Indonesia","region":"Sumatra","continent":"Asia","qid":"Q5262436","blurb":"Southeast Asia sweet green snack balls, coated in shredded coconut","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Klepon%20Khas%20Tulungagung.jpg","url":"https://en.wikipedia.org/wiki/Klepon","infobox":true,"ingredients":["Rice cake","palm sugar","grated coconut"],"prepSummary":"This traditional sweet is a boiled glutinous rice cake filled with molten palm sugar and coated in grated coconut. The dough is typically made from glutinous rice flour and may include tapioca flour or mashed sweet potato as an additional binding agent. Small pieces of solid palm sugar, known regionally as gula jawa, gula merah or gula Melaka, are inserted into portions of the dough, which are then shaped into round balls. These are boiled until the dough becomes tender and the sugar inside melts, forming a liquid centre. Careful preparation is required to ensure the sugar remains contained during the cooking process.","course":"Room temperature"},{"id":2387,"name":"Ongol-ongol","country":"Indonesia","continent":"Asia","qid":"Q19729905","blurb":"Indonesian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Galamai%20gegek.jpg"},{"id":2388,"name":"onion stick","country":"Indonesia","continent":"Asia","qid":"Q137856615","blurb":"traditional food from Indonesia"},{"id":2389,"name":"opor kambing","country":"Indonesia","continent":"Asia","qid":"Q19729919","blurb":"Indonesian dish"},{"id":2390,"name":"Oret","country":"Indonesia","continent":"Asia","qid":"Q99532347","blurb":"Authentic Indonesian food from Bali","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bali%20cuisine.jpg"},{"id":2391,"name":"otak-otak","country":"Indonesia","region":"South Sumatra","continent":"Asia","qid":"Q3234931","blurb":"Muarian fish cakes","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Otak-otak%20Ikan%20Kukus.jpg","url":"https://en.wikipedia.org/wiki/Otak-otak","infobox":true,"ingredients":["Fish","spices","leaves"],"province":"Kota Palembang","city":"Palembang","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2392,"name":"Pacri Nanas","country":"Indonesia","continent":"Asia","qid":"Q56232059","blurb":"vegetable dish from Indonesia"},{"id":2393,"name":"Padamaran","country":"Indonesia","continent":"Asia","qid":"Q105528411","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/KUE%20PADAMARAN.jpg"},{"id":2394,"name":"padang satay","country":"Indonesia","region":"West Sumatra","continent":"Asia","qid":"Q7425996","blurb":"satay variant with yellow sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sate%20padang%20dan%20keripik.jpg","url":"https://en.wikipedia.org/wiki/Sate_padang","infobox":true,"ingredients":["Beef","offal satay in thick yellow sauce"],"course":"Main course","province":"Kota Padang","city":"Padang","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2395,"name":"Pais","country":"Indonesia","continent":"Asia","qid":"Q123510771","blurb":"variations of typical Banjarese food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pais%20pisang%20001.jpg"},{"id":2396,"name":"Palai Bada","country":"Indonesia","continent":"Asia","qid":"Q65211932","blurb":"West Sumatra anchovy dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Palai%20bada.jpg"},{"id":2397,"name":"pallu butung","country":"Indonesia","continent":"Asia","qid":"Q19730095","blurb":"beverage from Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Es%20pisang%20ijo.jpg"},{"id":2398,"name":"pallu kacci","country":"Indonesia","continent":"Asia","qid":"Q56232060","blurb":"Indonesian traditional food"},{"id":2399,"name":"Pallubasa","country":"Indonesia","region":"South Sulawesi","continent":"Asia","qid":"Q7127953","blurb":"Indonesian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pallubasa.jpg","url":"https://en.wikipedia.org/wiki/Pallubasa","infobox":true,"ingredients":["Beef or water buffalo meat","broth","spices"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2400,"name":"Panada","country":"Indonesia","continent":"Asia","qid":"Q74462045","blurb":"Indonesian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kue%20Panada%20khas%20Gorontalo.jpg"},{"id":2401,"name":"Pancong","country":"Indonesia","continent":"Asia","qid":"Q25688465","blurb":"Indonesian specialty cakes","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kue%20pancung.JPG"},{"id":2402,"name":"pangkong squid","country":"Indonesia","continent":"Asia","qid":"Q12516012","blurb":"a typical Pontianak snack, consisting of dried squid that has been roasted"},{"id":2403,"name":"Papari","country":"Indonesia","continent":"Asia","qid":"Q84871014","blurb":"Indonesian food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Papare%20Lalaan%20001.jpg"},{"id":2404,"name":"Papeda","country":"Indonesia","region":"Sulawesi","continent":"Asia","qid":"Q4272221","blurb":"Indonesian traditional dish originating from East Indonesian region","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hidangan%20papeda.jpg","url":"https://en.wikipedia.org/wiki/Papeda_(food)","infobox":true,"ingredients":["Sago"],"course":"Main course, staple food"},{"id":2405,"name":"pastel","country":"Indonesia","continent":"Asia","qid":"Q106086854","blurb":"Indonesian pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pastel%20Madura%2001.jpg","url":"https://en.wikipedia.org/wiki/Kue_pastel","infobox":true,"course":"Snack"},{"id":2406,"name":"Pattola kuah","country":"Indonesia","continent":"Asia","qid":"Q135239198","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pattola%20Kuah.jpg"},{"id":2407,"name":"pecel","country":"Indonesia","region":"East Java","continent":"Asia","qid":"Q5261363","blurb":"Indonesian dish originating from Java island","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20Pecel%20Surabaya.jpg","url":"https://en.wikipedia.org/wiki/Pecel","infobox":true,"ingredients":["Vegetables in peanut sauce"],"course":"Room temperature","province":"Kabupaten Ponorogo","city":"Ponorogo","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2408,"name":"Pecel Pitik","country":"Indonesia","region":"East Java","continent":"Asia","qid":"Q27963899","blurb":"chicken rice dish from Indonesian","url":"https://en.wikipedia.org/wiki/Pecel_ayam","infobox":true,"prepSummary":"The ingredients for pecel ayam must be prepared beforehand. The chicken is rubbed in tamarind water, salt, and spices, and baked until cooked and browned. Then, the chicken is drained and shred. After that, the grated coconut is cooked. Added spices include fried nutmeg, salt, chili, and peanuts that have been roasted. The seasoning is mixed with chicken that has been cut in several pieces. Optionally, lime juice is added.","province":"Kabupaten Banyuwangi","city":"Banyuwangi","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2409,"name":"Pedis Panas","country":"Indonesia","continent":"Asia","qid":"Q136824382","blurb":"traditional food of Sasaknese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pedis%20Panas%20Sasak.jpg"},{"id":2410,"name":"Pekasam","country":"Indonesia","region":"Sumatra","continent":"Asia","qid":"Q10978475","blurb":"Malay fermented food originating from Perak and Kedah","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Iwak%20Pakasam%20Basanga.JPG","url":"https://en.wikipedia.org/wiki/Pekasam","infobox":true,"prepSummary":"In Indonesia, pekasam as fish preservation method is quite widely distributed, especially in Sumatra, Kalimantan (Indonesian Borneo), and some parts of Java. The process of making fish pekasam or pickled fish takes more than a month. Initially, the fish meat used for the fish stock was preserved in the terracotta jar, mixed with salt, sugar and rice. The type of fish used in Cirebon pekasam is sailfish.","course":"Main course","originClaims":["Indonesia","Malaysia"]},{"id":2411,"name":"Pelleng","country":"Indonesia","continent":"Asia","qid":"Q56398981","blurb":"Pakpak Batak traditional cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pelleng.jpg"},{"id":2412,"name":"Pempek","country":"Indonesia","region":"South Sumatra","continent":"Asia","qid":"Q4200659","blurb":"Indonesian dish made of fish and tapioca","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pempek%20lenjer%20dan%20krispi.jpg","url":"https://en.wikipedia.org/wiki/Pempek","infobox":true,"ingredients":["Fish","tapioca","egg","noodles","palm sugar","vinegar","tamarind","dried shrimp powder"],"course":"Main course or snack","province":"Kota Palembang","city":"Palembang","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2413,"name":"Pempek Kapal Selam","country":"Indonesia","continent":"Asia","qid":"Q137792091","blurb":"a variation of Pempek with egg inside"},{"id":2414,"name":"pempek lenggang","country":"Indonesia","continent":"Asia","qid":"Q56412603","blurb":"variant of pempek"},{"id":2415,"name":"pempek lenjer","country":"Indonesia","continent":"Asia","qid":"Q105612974","blurb":"variant of pempek","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pempek%20lenjer%20dan%20krispi.jpg"},{"id":2416,"name":"Pempek panggang","country":"Indonesia","continent":"Asia","qid":"Q105489284","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pempek%20Tunu%2020180708%20170912%20HHT.jpg"},{"id":2417,"name":"pempek sambal","country":"Indonesia","continent":"Asia","qid":"Q109439271","blurb":"traditional food from Palembang, Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pmpk%20Smbl.jpg"},{"id":2418,"name":"penyu satay","country":"Indonesia","continent":"Asia","qid":"Q12512320","blurb":"Indonesian dish from Bali"},{"id":2419,"name":"Pepe","country":"Indonesia","continent":"Asia","qid":"Q56231883","blurb":"Indonesian specialty cakes"},{"id":2420,"name":"pepes","country":"Indonesia","continent":"Asia","qid":"Q4887922","blurb":"Indonesia dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pepes%20ikan%20emas%20%28pais%20lauk%20mas%29%20Sunda.jpg","url":"https://en.wikipedia.org/wiki/Pepes","infobox":true,"ingredients":["Various ingredients (fish","meat","mushroom","tofu or oncom) spiced","cooked in a banana leaf"],"prepSummary":"Pepes is made by mixing descaled and gutted fish or any type of food with a mixture of spices including salt, chilli, shallots, garlic, turmeric, ginger, lemongrass, curry leaf, candlenut, tamarind, tomato, and lemon basil all wrapped in a banana leaf. Sundanese cuisine recognizes two types of pepes: the regular or “plain” variety and yellow pepes, which are cooked with turmeric. The leaf is wrapped tight and secured with a stick at each ends, then steamed or grilled.","course":"Main course"},{"id":2421,"name":"Pepes Mlanding Teri","country":"Indonesia","continent":"Asia","qid":"Q139585819","blurb":"traditional food of Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pepes%20Mlanding%20Teri%2001.jpg"},{"id":2422,"name":"perkedel nike","country":"Indonesia","continent":"Asia","qid":"Q137816671","blurb":"traditional food from Manado"},{"id":2423,"name":"Petah","country":"Indonesia","continent":"Asia","qid":"Q119436029","blurb":"variations of typical Indonesian food"},{"id":2424,"name":"Petah Arab cake","country":"Indonesia","continent":"Asia","qid":"Q123459652","blurb":"variations of typical Indonesian food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Petah%20Arab.jpg"},{"id":2425,"name":"petis","country":"Indonesia","continent":"Asia","qid":"Q19944077","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Petis.JPG"},{"id":2426,"name":"Pindang","country":"Indonesia","region":"South Sumatra","continent":"Asia","qid":"Q19738844","blurb":"Indonesian cooking method","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pindang%20Patin%20Palembang%202.jpg","url":"https://en.wikipedia.org/wiki/Pindang","infobox":true,"ingredients":["salt-boiled fish","i.e. fish cooked in salt","spices including tamarind juice","garlic","shallot","ginger","turmeric","lemongrass"],"prepSummary":"The term pindang refer to the cooking process of boiling the ingredients in salt together with certain spices that contains tannin, Pindang is regarded as one of fish preservation method through boiling with salt addition. Although the method is used in other parts of the world, it is only of major commercial significance in Southeast Asia. The shelf life of the products varies from one or two days to several months. Compared to salted fish, pindang uses less salt, thus the taste is not as salty as salted fish.","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2427,"name":"pindang patin","country":"Indonesia","continent":"Asia","qid":"Q56232215","blurb":"iridescent shark soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pindang%20Patin%20Palembang%202.jpg"},{"id":2428,"name":"Pindang Serani","country":"Indonesia","continent":"Asia","qid":"Q12505590","blurb":"Indonesian traditional food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pindang%20serani%20170526-5307134%20krm.JPG"},{"id":2429,"name":"pineapple tart","country":"Indonesia","region":"Maritime Southeast Asia","continent":"Asia","qid":"Q7195443","blurb":"asian small pastries filled with pineapple jam","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/5%20pineapple%20tarts.jpg","url":"https://en.wikipedia.org/wiki/Pineapple_tart","infobox":true,"ingredients":["Pastry (butter","egg yolk","corn starch)","pineapple jam"],"course":"Dessert"},{"id":2430,"name":"pisang goreng","country":"Indonesia","continent":"Asia","qid":"Q3211448","blurb":"Southeast Asia snack food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pisang%20goreng%20fried%20banana.JPG"},{"id":2431,"name":"plecing kangkung","country":"Indonesia","region":"Bali","continent":"Asia","qid":"Q9061039","blurb":"plant based food from Lombok","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kangkung%20cah%20terasi%20di%20Parepare.JPG","url":"https://en.wikipedia.org/wiki/Plecing_kangkung","infobox":true,"ingredients":["Kangkung","plecing sambal"],"course":"Cold and fresh","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2432,"name":"pohulpohul","country":"Indonesia","continent":"Asia","qid":"Q12492824","blurb":"Batak traditional snack","url":"https://en.wikipedia.org/wiki/Pohulpohul","infobox":true},{"id":2433,"name":"pork satay","country":"Indonesia","continent":"Asia","qid":"Q56232266","blurb":"traditional food from Bali, Indonesia"},{"id":2434,"name":"pothil","country":"Indonesia","continent":"Asia","qid":"Q56232224","blurb":"Indonesian snack made of cassava flour"},{"id":2435,"name":"Pringsewu fish pindang","country":"Indonesia","continent":"Asia","qid":"Q108808119","blurb":"fish soup from Lampung, Indonesia"},{"id":2436,"name":"pukis","country":"Indonesia","continent":"Asia","qid":"Q19944109","blurb":"Indonesian hot cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/34.%20Pukis%202.jpg","url":"https://en.wikipedia.org/wiki/Kue_pukis","infobox":true,"ingredients":["Wheat flour","yeast","eggs","coconut milk","sugar"],"prepSummary":"The batter is made from the mixture of wheat flour, water, yeast, eggs, sugar, thick coconut milk, and salt; with vegetable oil, butter or margarine used to grease the cake mold to avoid it being stuck.","course":"Snack"},{"id":2437,"name":"Pulut kuning","country":"Indonesia","continent":"Asia","qid":"Q12507089","blurb":"yellow glutinous rice dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/YosriPulutKuning.jpg"},{"id":2438,"name":"Pundut nasi","country":"Indonesia","continent":"Asia","qid":"Q118574754","blurb":"Banjarese rice dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pundut%20Nasi%20001.jpg","url":"https://en.wikipedia.org/wiki/Pundut_Nasi","infobox":true,"ingredients":["Rice","grated coconut","brown sugar","coconut milk","banana leaf"],"course":"Snack"},{"id":2439,"name":"punten","country":"Indonesia","continent":"Asia","qid":"Q100529246","blurb":"traditional food from East Java, Indonesia"},{"id":2440,"name":"pupudak baras","country":"Indonesia","continent":"Asia","qid":"Q97307872","blurb":"Indonesian food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pupudak.jpg"},{"id":2441,"name":"Putri mandi","country":"Indonesia","continent":"Asia","qid":"Q97203028","blurb":"Malaysian food"},{"id":2442,"name":"Putri noong","country":"Indonesia","continent":"Asia","qid":"Q65343866","blurb":"Indonesian food"},{"id":2443,"name":"Putri salju cake","country":"Indonesia","region":"Southeast Asia","continent":"Asia","qid":"Q16773140","blurb":"Indonesian traditional cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Putri%20salju.JPG","url":"https://en.wikipedia.org/wiki/Kue_putri_salju","infobox":true,"ingredients":["Flour","butter","egg yolks","powdered sugar"],"course":"Snack, dessert"},{"id":2444,"name":"Putu ambung","country":"Indonesia","continent":"Asia","qid":"Q123514659","blurb":"variations of typical Indonesia food"},{"id":2445,"name":"Putu Ayu","country":"Indonesia","continent":"Asia","qid":"Q105561074","blurb":"Traditional wet cake from Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kue%20Putu%20Ayu.jpg"},{"id":2447,"name":"Randang porridge","country":"Indonesia","continent":"Asia","qid":"Q123510977","blurb":"variations of typical Banjarese food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bubur%20Randang%20004.jpg"},{"id":2448,"name":"Rangai","country":"Indonesia","continent":"Asia","qid":"Q119540614","blurb":"Specialty cuisine of South Kalimantan, Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rangai%20001.jpg"},{"id":2449,"name":"Red Noodle","country":"Indonesia","continent":"Asia","qid":"Q123398722","blurb":"One of traditional dish from Banjarmasin","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mi%20Habang%20001.jpg"},{"id":2450,"name":"Rempah Jepara","country":"Indonesia","continent":"Asia","qid":"Q12508407","blurb":"Indonesian traditional dish"},{"id":2451,"name":"rempeyek","country":"Indonesia","region":"Java","continent":"Asia","qid":"Q643225","blurb":"Javanese savoury cracker","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Peyek%20Kacang.jpg","url":"https://en.wikipedia.org/wiki/Rempeyek","infobox":true,"ingredients":["Rice flour","peanuts","dried anchovies or shrimp","coconut milk"]},{"id":2452,"name":"rendang","country":"Indonesia","region":"Southeast Asia","continent":"Asia","qid":"Q1520293","blurb":"spicy meat dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lamb%20rendang.jpg","url":"https://en.wikipedia.org/wiki/Rendang","infobox":true,"ingredients":["beef or chicken","chili pepper","turmeric","coconut milk"],"prepSummary":"Rendang is most often described as meat slow-cooked in coconut milk and spices until it becomes tender. If cooked properly, dry rendang can last for as long as four weeks. and therefore became a popular cooking technique. Its durability is one of the reasons that today, prepackaged rendang is sent as food aid relief for natural disaster survivors in Indonesia. Rendang is rich in spices. Along with the main meat ingredient, rendang uses coconut milk and a paste of mixed ground spices, including ginger, galangal, turmeric leaves, lemongrass, garlic, shallots, chillis and other spices. This spice mixture is called pemasak in Minangkabau.","course":"Main course"},{"id":2453,"name":"Rendang Itiak","country":"Indonesia","continent":"Asia","qid":"Q50862300","blurb":"Indonesian food"},{"id":2454,"name":"Rendang jariang","country":"Indonesia","continent":"Asia","qid":"Q105535632","blurb":"Indonesian food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Randang%20Jariang%202.jpg"},{"id":2455,"name":"Rendang lokan","country":"Indonesia","continent":"Asia","qid":"Q56399237","blurb":"Indonesian food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Randang%20Lokan%202.jpg"},{"id":2456,"name":"rendang maco","country":"Indonesia","continent":"Asia","qid":"Q105535583","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Randang%20maco.jpg"},{"id":2457,"name":"Rendang Talua","country":"Indonesia","continent":"Asia","qid":"Q61984600","blurb":"egg dish with rendang spices","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Randang%20talua%20kariang.jpg"},{"id":2458,"name":"rengginang","country":"Indonesia","region":"West Java","continent":"Asia","qid":"Q5254542","blurb":"Indonesian traditional rice cracker originating from Java island","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rengginang.jpg","url":"https://en.wikipedia.org/wiki/Rengginang","infobox":true,"ingredients":["Rice"],"course":"Snack","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2459,"name":"renteng satay","country":"Indonesia","continent":"Asia","qid":"Q98279051","blurb":"Balinese pork satay"},{"id":2460,"name":"rica-rica","country":"Indonesia","region":"North Sulawesi","continent":"Asia","qid":"Q12508588","blurb":"Indonesian type of hot and spicy spice mixture","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sambal%20rica.JPG","url":"https://en.wikipedia.org/wiki/Rica-rica","infobox":true,"ingredients":["Chicken","meat","or seafood in hot"],"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2461,"name":"rice bread","country":"Indonesia","continent":"Asia","qid":"Q139856399","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Roti%20baras.jpg"},{"id":2462,"name":"Rice Jamblang","country":"Indonesia","region":"West Java","continent":"Asia","qid":"Q7446149","blurb":"Indonesian rice dish originating from Java island","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sega%20Jamblang.jpg","url":"https://en.wikipedia.org/wiki/Nasi_jamblang","infobox":true,"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2463,"name":"rice lengko","country":"Indonesia","region":"West Java","continent":"Asia","qid":"Q4201329","blurb":"a typical rice dish from Cirebon, West Java","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sega%20Lengko.jpg","url":"https://en.wikipedia.org/wiki/Nasi_lengko","infobox":true,"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2464,"name":"Richeese Nabati","country":"Indonesia","continent":"Asia","qid":"Q135437200","blurb":"Variant of Nabati Wafer","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Richeese%20Nabati.png"},{"id":2465,"name":"Richoco Nabati","country":"Indonesia","continent":"Asia","qid":"Q135488580","blurb":"Variant of Nabati Wafer","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Richoco%20Chocolate.png"},{"id":2466,"name":"rojak","country":"Indonesia","region":"Java","continent":"Asia","qid":"Q720230","blurb":"Indonesian traditional fruit and vegetable dish originating from Java island","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mamak%20rojak.jpg","url":"https://en.wikipedia.org/wiki/Rojak","infobox":true,"ingredients":["Fruits","vegetables","palm sugar","peanuts","chilli dressing"],"course":"Fresh, at room temperature"},{"id":2467,"name":"rondho royal","country":"Indonesia","continent":"Asia","qid":"Q12508894","blurb":"Indonesian food"},{"id":2468,"name":"roti bolen","country":"Indonesia","region":"West Java","continent":"Asia","qid":"Q96402831","blurb":"Indonesian bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Durian%20Keju%20Bollen%20Opened.JPG","url":"https://en.wikipedia.org/wiki/Roti_bolen","infobox":true,"course":"Breakfast, dessert, snack","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2469,"name":"roti gambang","country":"Indonesia","region":"Jakarta","continent":"Asia","qid":"Q19747511","blurb":"Javanese traditional bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Roti%20gambang.JPG","url":"https://en.wikipedia.org/wiki/Roti_gambang","infobox":true,"course":"Breakfast, appetizer","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2470,"name":"rujak cingur","country":"Indonesia","continent":"Asia","qid":"Q7418601","blurb":"Indonesian salad","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rujak%20Cingur.jpg"},{"id":2471,"name":"Rujak juhi","country":"Indonesia","continent":"Asia","qid":"Q55862748","blurb":"Variation of Indonesian indigenous food made from vegetables, fresh and pickled","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rujak%20juhi%20with%20kerupuk.JPG"},{"id":2472,"name":"Rujak Kuah Pindang","country":"Indonesia","continent":"Asia","qid":"Q12509008","blurb":"Indonesian traditional cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rujak%20kuah%20pindang.jpg"},{"id":2473,"name":"Rujak manis","country":"Indonesia","continent":"Asia","qid":"Q12509009","blurb":"Indonesian traditional cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rujak%20manis.jpg"},{"id":2474,"name":"rujak soto","country":"Indonesia","region":"Java","continent":"Asia","qid":"Q12509010","blurb":"Indonesian traditional cuisine","url":"https://en.wikipedia.org/wiki/Rujak_soto","infobox":true},{"id":2476,"name":"Sabun","country":"Indonesia","region":"Bali","continent":"Asia","qid":"Q123753178","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sabun%20Side%20View.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2477,"name":"sago bread","country":"Indonesia","continent":"Asia","qid":"Q123511654","blurb":"Banjarese food"},{"id":2478,"name":"sagon","country":"Indonesia","continent":"Asia","qid":"Q1756465","blurb":"Indonesia traditional snack","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/SAGON.jpg"},{"id":2479,"name":"sagu bakar","country":"Indonesia","continent":"Asia","qid":"Q97374636","blurb":"roasted sago dish from Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sagu%20Bakar.jpg"},{"id":2480,"name":"Sajoer","country":"Indonesia","continent":"Asia","qid":"Q1921170","blurb":"Indonesian dish"},{"id":2481,"name":"sale pisang","country":"Indonesia","continent":"Asia","qid":"Q2108393","blurb":"dried banana dish from Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rimpi%20Pisang%20002.jpg"},{"id":2482,"name":"sambal asam udueng","country":"Indonesia","continent":"Asia","qid":"Q19731840","blurb":"shrimp dish from Aceh, Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sambai%20Asam%20Udeu%C3%ABng.jpg"},{"id":2483,"name":"Sambal ganja","country":"Indonesia","continent":"Asia","qid":"Q97236883","blurb":"kind of sambal from Aceh, Indonesia"},{"id":2484,"name":"Sambal goreng","country":"Indonesia","continent":"Asia","qid":"Q12511758","blurb":"Indonesian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sambal%20Goreng%20Kentang.jpg"},{"id":2485,"name":"Sambal pepaya","country":"Indonesia","continent":"Asia","qid":"Q19731841","blurb":"Indonesian food"},{"id":2486,"name":"sambal rica iris","country":"Indonesia","continent":"Asia","qid":"Q137834536","blurb":"traditional food from Manado"},{"id":2487,"name":"sambal salabance","country":"Indonesia","continent":"Asia","qid":"Q109438515","blurb":"Indonesian food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Smbl%20Slbnc.jpg"},{"id":2488,"name":"sambal shrimp","country":"Indonesia","continent":"Asia","qid":"Q55632427","blurb":"Indonesian spicy dish made of shrimp","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Udang%20balado%20masakan%20Padang.jpg","url":"https://en.wikipedia.org/wiki/Udang_balado","infobox":true,"ingredients":["Shrimp (peeled or unpeeled) in hot"],"course":"Main course"},{"id":2489,"name":"Sambal tuktuk","country":"Indonesia","continent":"Asia","qid":"Q12511759","blurb":"Indonesian spicy sauce with andaliman seasoning","url":"https://en.wikipedia.org/wiki/Sambal_tuktuk"},{"id":2490,"name":"Sambalingkung","country":"Indonesia","continent":"Asia","qid":"Q19731843","blurb":"a type of meat floss or serunding made from fish meat"},{"id":2491,"name":"Sangsang","country":"Indonesia","region":"North Sumatra","continent":"Asia","qid":"Q4205456","blurb":"Indonesian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Saksang%202.JPG","url":"https://en.wikipedia.org/wiki/Saksang","infobox":true,"ingredients":["Minced pork or dog meat stewed in blood"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2492,"name":"Sapo tahu","country":"Indonesia","region":"Java","continent":"Asia","qid":"Q31173018","blurb":"Tionghoa tofu dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/IndonesianFood%20SapoTauhu.JPG","url":"https://en.wikipedia.org/wiki/Sapo_tahu","infobox":true,"ingredients":["Stir-fried tofu","vegetables","chicken or seafood"],"prepSummary":"Traditionally, sapo tahu are strictly cooked in a traditional Chinese claypot on a charcoal fire. However, today it might be cooked in a common metal wok, cauldron or saucepan instead.","course":"Main course"},{"id":2493,"name":"Sari pengantin","country":"Indonesia","continent":"Asia","qid":"Q123510962","blurb":"variations of typical Banjarese food"},{"id":2494,"name":"Sasasknese Soto","country":"Indonesia","continent":"Asia","qid":"Q137008549","blurb":"Sasaknese traditional food from Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Soto%20Sasak%20Tampak%20Atas.jpg"},{"id":2495,"name":"satay","country":"Indonesia","region":"Maritime Southeast Asia","continent":"Asia","qid":"Q209253","blurb":"type of skewers dish from Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chicken%20satay%20on%20banana%20leaf%20in%20Java.jpg","url":"https://en.wikipedia.org/wiki/Satay","infobox":true,"ingredients":["Skewered","grilled meats with various sauces","mainly peanut sauce"],"prepSummary":"Chicken is the most common meat used in satay, with other common choices including lamb, goat, mutton, beef, venison, and rabbit; seafood such as fish, shrimp, and squid; offal such as liver, intestine, and tripe, is also used. Most satay is made by cutting the meat into small thumb-size cubes, however, such recipes as Ponorogo use a single finger-like chicken fillet. The skewers used for chicken satay are traditionally made from lidi, a midrib of coconut fronds. Bamboo skewers might be used instead. For firmer meats, such as lamb, goat, and beef, a thicker bamboo skewer is used. The skewers are usually soaked in water before using to avoid burning during grilling.","course":"Entrée, main course or side-dish"},{"id":2496,"name":"satay kalong","country":"Indonesia","continent":"Asia","qid":"Q12512318","blurb":"buffalo meat satay dish from Cirebon"},{"id":2497,"name":"Satay Tuna","country":"Indonesia","region":"Gorontalo","continent":"Asia","qid":"Q119541430","blurb":"Indonesian dish originally from Gorontalo","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sate%20Tuna.jpg","url":"https://en.wikipedia.org/wiki/Sate_tuna","infobox":true,"ingredients":["skipjack tuna"],"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2498,"name":"sate Bandeng","country":"Indonesia","region":"Banten","continent":"Asia","qid":"Q17055540","blurb":"Indonesian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sate%20Bandeng%202.jpg","url":"https://en.wikipedia.org/wiki/Sate_bandeng","infobox":true,"ingredients":["Milkfish","deboned","spiced","stuck in large bamboo skewer","grilled"],"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2499,"name":"Sate buntel","country":"Indonesia","continent":"Asia","qid":"Q12512317","blurb":"Food from Surakarta made by meat","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sate%20Buntel.jpg"},{"id":2500,"name":"sate kambing","country":"Indonesia","region":"Java","continent":"Asia","qid":"Q2425845","blurb":"Indonesian goat meat dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sate%20kambing%20dan%20nasi.jpg","url":"https://en.wikipedia.org/wiki/Sate_kambing","infobox":true,"ingredients":["marinated goat meat","skewered","grilled on charcoal"],"course":"Main meal"},{"id":2502,"name":"sate lilit","country":"Indonesia","region":"Bali","continent":"Asia","qid":"Q19646375","blurb":"Indonesian food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Satay%20Lilit.jpg","url":"https://en.wikipedia.org/wiki/Sate_lilit","infobox":true,"ingredients":["Minced meat (pork","chicken","fish or beef) spiced","grilled over charcoal."],"course":"Main course or appetizer","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2503,"name":"Sate Lodok","country":"Indonesia","continent":"Asia","qid":"Q136363230","blurb":"a typical satay dish made from small pieces of meat skewered in a certain way, then grilled and served with spices which are characteristic of Tembok Village.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sate%20Lodok.jpg"},{"id":2504,"name":"sate madura","country":"Indonesia","continent":"Asia","qid":"Q10986174","blurb":"a type of satay served with peanut sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sate%20Ponorogo.jpg"},{"id":2505,"name":"sayur asem","country":"Indonesia","region":"Jakarta","continent":"Asia","qid":"Q2457455","blurb":"Indonesian vegetable soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sayur%20asem%20vegetable%20soup.jpg","url":"https://en.wikipedia.org/wiki/Sayur_asem","infobox":true,"ingredients":["various vegetables in tamarind soup"],"course":"main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2506,"name":"Sayur lebui","country":"Indonesia","continent":"Asia","qid":"Q136946348","blurb":"Sasaknese traditional food from Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sayur%20Lebui%20Tampak%20Atas.jpg"},{"id":2507,"name":"sayur rebung","country":"Indonesia","continent":"Asia","qid":"Q130559314","blurb":"Indonesian food"},{"id":2508,"name":"Seasoning soup","country":"Indonesia","continent":"Asia","qid":"Q12516009","blurb":"Jepara's signature soup made with beef offal and meat without coconut milk"},{"id":2509,"name":"Seaweed dodol","country":"Indonesia","continent":"Asia","qid":"Q137008547","blurb":"Sasaknese traditional food from Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dodol%20rumput%20laut%20Lombok.jpg"},{"id":2510,"name":"Seblak","country":"Indonesia","region":"West Java","continent":"Asia","qid":"Q19732533","blurb":"Sundanese dish from Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Seblak%202.jpg","url":"https://en.wikipedia.org/wiki/Seblak","infobox":true,"ingredients":["Wet kurupuk cooked with scrambled egg","vegetables","other protein sources (chicken","chicken feet","seafood","or beef sausages)","with spicy sauces including garlic","shallot"],"course":"Main or snack","province":"Kota Bandung","city":"Bandung","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2511,"name":"Sekba","country":"Indonesia","continent":"Asia","qid":"Q28163759","blurb":"Indonesian braised pork dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sekba%203.jpg","url":"https://en.wikipedia.org/wiki/Sekba","infobox":true,"ingredients":["Pork offal (liver","tongue","ear","intestine","cartilage)","meat braised in soy sauce","garlic","Chinese herbs"],"course":"Main course"},{"id":2512,"name":"Selat Solo","country":"Indonesia","region":"Central Java","continent":"Asia","qid":"Q15976317","blurb":"Indonedian acculturation dish with a combination of meat and salad","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Selat%20Solo.jpg","url":"https://en.wikipedia.org/wiki/Selat_solo","infobox":true,"ingredients":["served with vegetables","potato"],"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2514,"name":"Semuuk","country":"Indonesia","continent":"Asia","qid":"Q99532546","blurb":"Balinese cousine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Semuuk%20%28Balinese%20cuisine%29.jpg"},{"id":2515,"name":"sengkulun","country":"Indonesia","continent":"Asia","qid":"Q19733063","blurb":"Indonesian food"},{"id":2516,"name":"Serabi","country":"Indonesia","region":"Bali–Java","continent":"Asia","qid":"Q5162437","blurb":"Indonesian traditional of rice pancake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Serabi-01.jpg","url":"https://en.wikipedia.org/wiki/Serabi","infobox":true,"ingredients":["Rice flour","coconut milk or shredded coconut"]},{"id":2517,"name":"seruit","country":"Indonesia","continent":"Asia","qid":"Q11045882","blurb":"Indonesian traditional fish cuisine from Lampung"},{"id":2518,"name":"Serundeng","country":"Indonesia","region":"Java","continent":"Asia","qid":"Q2096886","blurb":"Javanese meat dish with grated coconut","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Serundeng%20Daging.jpg","url":"https://en.wikipedia.org/wiki/Serundeng","infobox":true,"ingredients":["Grated coconut spiced","sauteed","sprinkled upon another dishes","such as fried beef","soto or ketan (sticky rice)"],"course":"Main course or snack"},{"id":2519,"name":"Shrimp kletek","country":"Indonesia","continent":"Asia","qid":"Q137731959","blurb":"traditional food from Jambi, Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/WikiMaknyus%20Jambi%20-%20Keletek%20Udang%203.jpg"},{"id":2520,"name":"sie reuboh","country":"Indonesia","continent":"Asia","qid":"Q19733671","blurb":"meat stew from Aceh, Indonesia"},{"id":2521,"name":"Siomay","country":"Indonesia","region":"West Java","continent":"Asia","qid":"Q7525342","blurb":"Indonesian cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Siomay%20Bandung.jpg","url":"https://en.wikipedia.org/wiki/Siomay","infobox":true,"ingredients":["Fish dumpling with tofu","vegetables in peanut sauce"],"course":"Snack","originClaims":["Indonesia","China"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2522,"name":"Skin Crackers","country":"Indonesia","continent":"Asia","qid":"Q12491347","blurb":"traditional Indonesian crackers made of cattle skin","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kerupuk%20kulit.JPG","url":"https://en.wikipedia.org/wiki/Krupuk_kulit","infobox":true,"ingredients":["Cattle skin (cow or water buffalo)","diced","sun dried","fried in coconut oil"],"course":"Snack and main course"},{"id":2523,"name":"Smoked Roa Fish Sauce","country":"Indonesia","continent":"Asia","qid":"Q58431093","blurb":"Indonesian spicy sauce"},{"id":2524,"name":"Snail satay","country":"Indonesia","continent":"Asia","qid":"Q16878826","blurb":"East Java food made from snail","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sate%20Siput.jpg"},{"id":2525,"name":"Snail Satay","country":"Indonesia","continent":"Asia","qid":"Q56232293","blurb":"satay variation with snail","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sate%20Keong.jpg"},{"id":2527,"name":"Sop saudara","country":"Indonesia","region":"South Sulawesi","continent":"Asia","qid":"Q20427541","blurb":"Indonesia traditional buffalo soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sop%20Saudara%201.JPG","url":"https://en.wikipedia.org/wiki/Sop_saudara","infobox":true,"ingredients":["Beef or buffalo meat","cow's lung","rice vermicelli","perkedel","ginger","galangal","lime leaf","lemongrass"],"course":"Main","province":"Kota Makassar","city":"Makassar","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2528,"name":"soto ayam","country":"Indonesia","region":"Java","continent":"Asia","qid":"Q924689","blurb":"Indonesian spicy chicken soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Soto%20ayam.JPG","url":"https://en.wikipedia.org/wiki/Soto_ayam","infobox":true,"ingredients":["Chicken in spicy light turmeric soup"],"course":"Main dish"},{"id":2529,"name":"Soto Betawi","country":"Indonesia","continent":"Asia","qid":"Q12516004","blurb":"One type of soup containing beef and offal","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/SOTO%20BETAWI.jpg"},{"id":2530,"name":"Soto Bogor","country":"Indonesia","continent":"Asia","qid":"Q56232343","blurb":"Indonesian soup"},{"id":2531,"name":"Soto Jepara","country":"Indonesia","continent":"Asia","qid":"Q12516002","blurb":"Indonesian chicken soup dish that contain beef","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sotoayam.jpg"},{"id":2532,"name":"soto krendegan","country":"Indonesia","continent":"Asia","qid":"Q139816855","blurb":"traditional food of Indonesia"},{"id":2533,"name":"Soto Kudus","country":"Indonesia","continent":"Asia","qid":"Q12516006","blurb":"Clear soup with shredded chicken or buffalo meat","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Soto%20Kudus%20nasi.JPG"},{"id":2534,"name":"Soto Madura","country":"Indonesia","continent":"Asia","qid":"Q7439701","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Soto%20Madura%20Daging.JPG"},{"id":2535,"name":"soto medan","country":"Indonesia","continent":"Asia","qid":"Q110133485","blurb":"traditional soup from medan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Soto-Medan3.jpg"},{"id":2536,"name":"Soto Padang","country":"Indonesia","region":"West Sumatra","continent":"Asia","qid":"Q12709581","blurb":"Indonesian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Soto%20Padang%201.JPG","url":"https://en.wikipedia.org/wiki/Soto_padang","infobox":true,"ingredients":["Various traditional Indonesian chicken","beef","or offal soups"],"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2537,"name":"Soto Tangkar","country":"Indonesia","continent":"Asia","qid":"Q19740571","blurb":"a dish with coconut milk sauce rich in Betawi spices","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sate%20Kuah%201.jpg"},{"id":2538,"name":"sparrow satay","country":"Indonesia","continent":"Asia","qid":"Q31173193","blurb":"types of satay from Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sate%20Emprit.jpg"},{"id":2539,"name":"spicy porridge","country":"Indonesia","region":"Sambas","continent":"Asia","qid":"Q16847884","blurb":"Indonesian porridge dish from Sambas","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bubur%20100618-4100%20sbs.jpg","url":"https://en.wikipedia.org/wiki/Bubur_pedas","infobox":true,"ingredients":["Bumbu: Garlic","ginger","shallots","onions","dried chilli","turmeric","lemongrass","galangal"],"course":"Main course","originClaims":["Indonesia","Malaysia"]},{"id":2540,"name":"Squid Tongseng","country":"Indonesia","continent":"Asia","qid":"Q12522064","blurb":"Indonesian traditional food"},{"id":2541,"name":"Sroto Kriyik","country":"Indonesia","continent":"Asia","qid":"Q112182363","blurb":"Indonesian cuisine"},{"id":2542,"name":"Stick rice with inti (mix grated coconut and brown sugar)","country":"Indonesia","continent":"Asia","qid":"Q123480553","blurb":"One of Indonesia cake, especially in Banjar","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lakatan%20Bahinti%20001.jpg"},{"id":2543,"name":"Sticky rice with serundeng (roasted grated coconut)","country":"Indonesia","continent":"Asia","qid":"Q123411755","blurb":"One of Indonesian cakes","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lakatan%20Serundeng%20001.jpg"},{"id":2544,"name":"stir-fry green bean","country":"Indonesia","continent":"Asia","qid":"Q139816842","blurb":"traditional food of Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Oseng%20Buncis%20Resep%20Kampungan.jpg"},{"id":2545,"name":"Sunduk lawang","country":"Indonesia","continent":"Asia","qid":"Q123511003","blurb":"variations of typical Banjarese food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kue%20Pupudak%20atau%20Susunduk%20lawang.jpg"},{"id":2546,"name":"suwar-suwir","country":"Indonesia","continent":"Asia","qid":"Q12518255","blurb":"snacks originating from Jember made from fermented cassava","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Suwar-suwir%20Sari%20Rasa.jpg"},{"id":2547,"name":"Sweet Peanut sticky rice","country":"Indonesia","continent":"Asia","qid":"Q12525027","blurb":"Indonesian snack made of glutinous rice flour","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Yangko%20Kota%20Gede%20Yogyakarta.JPG"},{"id":2548,"name":"Sweet Potato Cupcake","country":"Indonesia","continent":"Asia","qid":"Q862595","blurb":"steamed sweet potato cupcakes from Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/KUE%20MANGKUK%20TELO.JPG"},{"id":2549,"name":"Sweet Tuak","country":"Indonesia","continent":"Asia","qid":"Q137008533","blurb":"Sasaknese traditional food from Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tuak%20manis.jpg"},{"id":2550,"name":"swikee","country":"Indonesia","region":"Purwodadi in Central Java","continent":"Asia","qid":"Q7656154","blurb":"Chinese-Indonesian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Swikee%20Kodok%20Oh.jpg","url":"https://en.wikipedia.org/wiki/Swikee","infobox":true,"ingredients":["Frog legs cooked in various sauces"],"course":"Main course"},{"id":2551,"name":"Tabheg","country":"Indonesia","continent":"Asia","qid":"Q56391757","blurb":"Rice wrapped in banana leaves and rolled","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20tabheg.%20Tiap%20gulung%20nasi%20tabheg%20bisa%20mencapai%20panjang%201-2%20meter..jpg"},{"id":2552,"name":"tahu campur","country":"Indonesia","region":"Greater Surabaya","continent":"Asia","qid":"Q12711188","blurb":"East Javanese tofu dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tahu%20Campur.jpg","url":"https://en.wikipedia.org/wiki/Tahu_campur","infobox":true,"ingredients":["fried tofu garnished with noodles","bean sprouts","lettuce"],"course":"main course"},{"id":2553,"name":"tahu sumedang","country":"Indonesia","region":"Sumedang Regency","continent":"Asia","qid":"Q7476075","blurb":"Indonesian fried tofu","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tahu%20sumedang.jpg","url":"https://en.wikipedia.org/wiki/Tahu_sumedang","infobox":true,"ingredients":["Deep-fried tofu"]},{"id":2554,"name":"taichan satay","country":"Indonesia","region":"Jakarta","continent":"Asia","qid":"Q31173508","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sate%20Taichan.jpg","url":"https://en.wikipedia.org/wiki/Sate_taichan","infobox":true,"ingredients":["Skewered","grilled meats with served with sambal","squeezed key lime"],"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2555,"name":"Talam Bawang","country":"Indonesia","continent":"Asia","qid":"Q123474083","blurb":"traditional food from Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Talam%20Bawang%20001.jpg"},{"id":2556,"name":"Tanggo-tanggo","country":"Indonesia","continent":"Asia","qid":"Q61117066","blurb":"Toba Batak food made from pork or dog meat","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Saksang%202.JPG"},{"id":2557,"name":"tapai singkong","country":"Indonesia","continent":"Asia","qid":"Q19743784","blurb":"Indonesian food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Peuyeum%20for%20sale%20in%20a%20kiosk%20in%20West%20Java.jpg"},{"id":2558,"name":"Tarempa noodles","country":"Indonesia","continent":"Asia","qid":"Q111604426","blurb":"Indonesian noodle dish","url":"https://en.wikipedia.org/wiki/Mie_tarempa","infobox":true},{"id":2559,"name":"Tasak telu","country":"Indonesia","continent":"Asia","qid":"Q19748856","blurb":"Karo Batak dish"},{"id":2560,"name":"Tauto Pekalongan","country":"Indonesia","continent":"Asia","qid":"Q31173765","blurb":"Type of soto dish with a tauco mixture","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Soto%20Pekalongan.jpg"},{"id":2561,"name":"Tegal satay","country":"Indonesia","continent":"Asia","qid":"Q12512316","blurb":"Indonesian food from Tegal and Slawi"},{"id":2562,"name":"Tekwan","country":"Indonesia","continent":"Asia","qid":"Q7695520","blurb":"Indonesian's traditional food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tekwan.JPG","url":"https://en.wikipedia.org/wiki/Tekwan","infobox":true,"ingredients":["Fish cake","shrimp broth","rice vermicelli","mushroom","jicama","celery","scallion","shallot"],"course":"Main course"},{"id":2563,"name":"Tempe Bacem","country":"Indonesia","continent":"Asia","qid":"Q25579358","blurb":"Traditional food of Indoensia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tempe%20bacem%20lauk%20soto%20Pak%20Marto.JPG"},{"id":2565,"name":"Tempe orek","country":"Indonesia","continent":"Asia","qid":"Q102172629","blurb":"traditional stir-fried tempeh from Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Orak-arik%20tempe.JPG"},{"id":2566,"name":"Tempeh","country":"Indonesia","region":"Java","continent":"Asia","qid":"Q120096","blurb":"Indonesian soy product originated from Java island, used as protein source","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tempeh%20tempe.jpg","url":"https://en.wikipedia.org/wiki/Tempeh","infobox":true,"ingredients":["Soybeans","Fermentation starter (Rhizopus spp.)"],"prepSummary":"Tempeh begins with whole soybeans, which are softened by soaking, dehulled, then partly cooked. Specialty tempeh may be made from other types of beans, wheat, or may include a mixture of beans and whole grains. The principal step in making tempeh is the fermentation of soybeans which undergo inoculation with Rhizopus spp. molds, a type of filamentous fungus most widely used for the production of tempeh. A fermentation starter containing the spores of fungus Rhizopus oligosporus or Rhizopus oryzae is mixed in. The beans are spread into a thin layer and are allowed to ferment for 24 to 36 hours at a temperature around 30°C (86°F)."},{"id":2567,"name":"Tempong","country":"Indonesia","continent":"Asia","qid":"Q12476646","blurb":"Indonesian food"},{"id":2568,"name":"Tempoyak","country":"Indonesia","region":"Sumatra","continent":"Asia","qid":"Q4748563","blurb":"Malay condiment made from fermented durian","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/YosriBelacanTempoyakDekat.jpg","url":"https://en.wikipedia.org/wiki/Tempoyak","infobox":true,"ingredients":["Durian"],"course":"Side dish","originClaims":["Indonesia","Malaysia"]},{"id":2569,"name":"tengkleng","country":"Indonesia","continent":"Asia","qid":"Q12520827","blurb":"Indonesian goat stew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Masakan%20Tengkleng%20Lezat%20Untuk%20Shohibul%20Aqiqah%20%28207391183%29.jpeg"},{"id":2570,"name":"Terang bulan","country":"Indonesia","continent":"Asia","qid":"Q129243419","blurb":"Indo-Dutch pancake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Martabak%20Pizza.jpg","originClaims":["Indonesia","Netherlands"]},{"id":2571,"name":"terasi bawang","country":"Indonesia","continent":"Asia","qid":"Q97196240","blurb":"traditional dish in Indonesia"},{"id":2572,"name":"Tetal","country":"Indonesia","continent":"Asia","qid":"Q123515615","blurb":"Indonesian food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lakatan%20Tetal%20001.jpg"},{"id":2573,"name":"timlo","country":"Indonesia","continent":"Asia","qid":"Q12521504","blurb":"traditional soup dish from Surakarta, Central Java, Indonesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/43.%20Timlo%203.jpg"},{"id":2574,"name":"timphan","country":"Indonesia","region":"Aceh","continent":"Asia","qid":"Q10971166","blurb":"Indonesian steamed banana dumpling","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Timphan.jpg","url":"https://en.wikipedia.org/wiki/Timphan","infobox":true,"ingredients":["Steamed rice flour ground banana","coconut milk","filled with sweet coconut jam","wrapped inside banana leaf"],"course":"Snack","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2575,"name":"Tinutuan porridge","country":"Indonesia","region":"Minahasa","continent":"Asia","qid":"Q7808550","blurb":"Indonesian dish with rice and squash","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bubur%20Khas%20Manado%20%28Tinutuan%29.jpg","url":"https://en.wikipedia.org/wiki/Tinutuan","infobox":true,"ingredients":["Rice congee with vegetables"],"course":"Main"},{"id":2576,"name":"Tipatipa","country":"Indonesia","continent":"Asia","qid":"Q7808813","blurb":"Batak food item","url":"https://en.wikipedia.org/wiki/Tipatipa","infobox":true},{"id":2577,"name":"Tiwul","country":"Indonesia","continent":"Asia","qid":"Q13097938","blurb":"javanese tradisional rice","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Thiwul%20Gunungkidul.jpg"},{"id":2578,"name":"tongseng","country":"Indonesia","region":"Central Java","continent":"Asia","qid":"Q4272202","blurb":"Indonesian goat soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tongseng%20Dish.jpg","url":"https://en.wikipedia.org/wiki/Tongseng","infobox":true,"ingredients":["Meat (mutton or beef)"],"prepSummary":"The term tongseng is derived from the Javanese term osengan, \"stir frying,\" referring to its cooking method. It also describes the \"seng\" sound of the metal frying spoon hitting the metal wok. The soup is made up of a ground mixture of garlic, shallot, black pepper, ginger, coriander, galangal, daun salam (Indonesian bay leaves), and lemongrass sauteed with palm oil until aromatic. The diced meat is then added into the sauteed mixture and cooked. Usually, raw goat meat from sate kambing (lamb satay) is used. Water is then added until it boils. Then, sweet soy sauce and tamarind are added.","course":"main course","province":"Kabupaten Boyolali","city":"Boyolali","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2579,"name":"Topi waja","country":"Indonesia","continent":"Asia","qid":"Q123503114","blurb":"variations of typical Indonesian food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kue%20Baras%20001.jpg"},{"id":2580,"name":"tuhuk fish satay","country":"Indonesia","continent":"Asia","qid":"Q108808117","blurb":"Indonesian traditional food from Lampung"},{"id":2581,"name":"Tumis Kalakai","country":"Indonesia","continent":"Asia","qid":"Q131145392","blurb":"Indonesian food"},{"id":2582,"name":"tumpeng","country":"Indonesia","region":"Java","continent":"Asia","qid":"Q2746599","blurb":"Indonesian rice dish molded into a mountain shape and served with various side dishes originating from Java island","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20Tumpeng.jpg","url":"https://en.wikipedia.org/wiki/Tumpeng","infobox":true,"ingredients":["Cone-shaped rice","urab (vegetables in shredded coconut)","fried chicken","fried tempeh","boiled marble egg","shredded omelette","salted anchovy","peanuts"],"course":"Main course"},{"id":2583,"name":"Tumpiangin","country":"Indonesia","continent":"Asia","qid":"Q123511023","blurb":"variations of typical Banjarese food"},{"id":2584,"name":"uih sepit","country":"Indonesia","region":"Throughout Indonesia","continent":"Asia","qid":"Q7307455","blurb":"Indonesian traditional cookies","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kue%20semprong.jpg","url":"https://en.wikipedia.org/wiki/Kue_semprong","infobox":true,"ingredients":["Rice flour","granulated sugar","coconut milk","eggs","cooking oil"],"course":"Snack"},{"id":2585,"name":"Ulam","country":"Indonesia","continent":"Asia","qid":"Q7878708","blurb":"Traditional Malaysia salad originating from Malay Penisula","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Palembang%20cuisine%20Brengkes%20Tempoyak%20Lais%20and%20Pindang.jpg","url":"https://en.wikipedia.org/wiki/Ulam_(salad)","infobox":true,"ingredients":["vegetables"]},{"id":2586,"name":"Ulin-Ulin","country":"Indonesia","continent":"Asia","qid":"Q123411715","blurb":"Ulin-ulin is a traditional cake from Banjarmasin, South Kalimantan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ulin%20-%20Ulin%20001.jpg"},{"id":2587,"name":"urap","country":"Indonesia","region":"Central Java","continent":"Asia","qid":"Q4206002","blurb":"Indonesian salad recipe","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Urab%20atau%20urap.jpg","url":"https://en.wikipedia.org/wiki/Urap","infobox":true,"ingredients":["Steamed vegetable salad","shredded coconut dressing"],"course":"Side dish","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2588,"name":"Urutan","country":"Indonesia","continent":"Asia","qid":"Q65205156","blurb":"Balinese cousine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bali%20cuisine.jpg"},{"id":2589,"name":"Water buffalo pindang","country":"Indonesia","continent":"Asia","qid":"Q12505591","blurb":"Water buffalo pindang dish"},{"id":2590,"name":"wingko","country":"Indonesia","region":"Java","continent":"Asia","qid":"Q8025241","blurb":"Indonesian traditional pancake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Wingko%20Babat%20Khas%20Semarang.jpg","url":"https://en.wikipedia.org/wiki/Wingko","infobox":true,"ingredients":["Coconut"]},{"id":2591,"name":"Yellow tail fish balls","country":"Indonesia","continent":"Asia","qid":"Q12473632","blurb":"Typical Food in Indonesia"},{"id":2592,"name":"Advieh","country":"Iran","continent":"Asia","qid":"Q2068389","blurb":"Iranian spice mixture","url":"https://en.wikipedia.org/wiki/Advieh","infobox":true},{"id":2593,"name":"anar bij","country":"Iran","continent":"Asia","qid":"Q16051701","blurb":"stew from Gilan province, Iran"},{"id":2594,"name":"ayran","country":"Iran","region":"Central Asia","continent":"Asia","qid":"Q192892","blurb":"drink made from yoghurt with soda water and salt, and sometimes also vodka","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fresh%20ayran.jpg","url":"https://en.wikipedia.org/wiki/Ayran","infobox":true,"prepSummary":"Ayran is served chilled and often as an accompaniment to grilled meat, bread or rice, especially during summer. It is made by mixing yogurt with chilled or iced water and is sometimes carbonated and seasoned with mint. It has been variously described as \"diluted yogurt\" and \"a most refreshing drink made by mixing yogurt with iced water\". The traditional method of preparing this drink among various Iranic peoples involves pouring yoghurt into a waterskin —known as mashk () in Persian, Luri, and Kurdish, and maskah () in Afghanistan— and vigorously shaking it to separate the butter from the liquid.","course":"Beverage","originClaims":["Turkey","Iran"]},{"id":2595,"name":"bamiyeh","country":"Egypt","continent":"Asia","qid":"Q958759","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Zolbia%20%26%20Bamieh.jpg","url":"https://en.wikipedia.org/wiki/Bamiyeh","originClaims":["Egypt","Syria"]},{"id":2596,"name":"Borani","country":"Iran","continent":"Asia","qid":"Q893318","blurb":"Persian appetizer","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Boran%C4%B1.jpg","url":"https://en.wikipedia.org/wiki/Borani","infobox":true,"ingredients":["Yogurt","Vegetables"],"course":"Salad, Dessert"},{"id":2597,"name":"falooda","country":"Iran","region":"South Asia","continent":"Asia","qid":"Q2918079","blurb":"liquid dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E0%A6%98%E0%A6%B0%E0%A7%87%20%E0%A6%A4%E0%A7%88%E0%A6%B0%E0%A6%BF%20%E0%A6%AB%E0%A6%BE%E0%A6%B2%E0%A7%81%E0%A6%A6%E0%A6%BE.JPG","url":"https://en.wikipedia.org/wiki/Falooda","infobox":true,"ingredients":["Milk","rose syrup","vermicelli","sweet basil"],"course":"Beverage"},{"id":2598,"name":"Gamaj kabab","country":"Iran","continent":"Asia","qid":"Q140454149","blurb":"traditional Gilaki stew from northern Iran"},{"id":2599,"name":"ghormeh sabzi","country":"Iran","continent":"Asia","qid":"Q1305079","blurb":"Iranian herb stew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ghormeh%20Sabzi.JPG","url":"https://en.wikipedia.org/wiki/Ghormeh_sabzi","infobox":true,"ingredients":["herbs","red kidney beans","dried lime","lemons","tumeric","saffron","lamb","served with Persian saffron rice"],"prepSummary":"The main ingredients are a combination of carefully sautéed herbs, consisting of parsley, leeks, green onions, and coriander, seasoned with the key spice of dried fenugreek leaves. Any dark bitter greens can be used, such as kale, mustard greens, or turnip greens, although none of those are part of the original recipe and are not typically used. This mixture is cooked with red kidney beans, yellow or red onions, black lime (pierced dried Persian lime), and pieces of slowly braised lamb seasoned with turmeric. The dish is then served with pollo (Persian steamed saffron rice) and tahdig (Persian crispy rice).","course":"Main course"},{"id":2600,"name":"Gondi dumpling","country":"Iran","region":"Persian Jewish","continent":"Asia","qid":"Q12404884","blurb":"Persian Jewish dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gondi%20with%20chicken%20and%20carrots.jpg","url":"https://en.wikipedia.org/wiki/Gondi_(food)","infobox":true,"ingredients":["Chickpea flour","chicken","or turkey","or sometimes ground lamb","grated onions","cardamom","garlic","sometimes turmeric"],"course":"Appetizer or side dish"},{"id":2601,"name":"KafBikh","country":"Iran","continent":"Asia","qid":"Q45344116","blurb":"Traditional Iranian sweet","url":"https://en.wikipedia.org/wiki/Kafbikh","infobox":true,"prepSummary":"Kaf is a marshmallow-like sweetmeat prepared from the root of the plant Acanthophyllum squarrosum, a member of the plant family Caryophyllaceae. The root is cleaned and boiled for a minimum of three times, the water being discarded after each preliminary boiling, until the liquid extract has lost all trace of bitterness and acquired a sweet smell and taste. During this ceremony, the mucilaginous root of the plant Chubak, or Bikh (Acanthophyllum), is soaked in water and after several boilings, is placed in a large earthenware pot called a Tegar."},{"id":2602,"name":"Kashk e badamjan","country":"Iran","continent":"Asia","qid":"Q16937065","blurb":"Persian eggplant dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kashk-o%20Bademjan.jpg","url":"https://en.wikipedia.org/wiki/Kashk_bademjan","infobox":true},{"id":2603,"name":"Khoresh bademjan","country":"Iran","continent":"Asia","qid":"Q16046038","blurb":"Persian stew of eggplant and tomatoes","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Khoresh%20bademjan.jpg","url":"https://en.wikipedia.org/wiki/Khoresh_bademjan","infobox":true,"ingredients":["Eggplant","lamb","tomato","saffron"],"prepSummary":"The eggplants are peeled and usually salted to draw out their moisture and any bitterness, then fried in oil until golden before being added to the stew toward the end of cooking, so that they hold their shape rather than disintegrating. The finished stew is often garnished with small whole fried tomatoes and fried onion.","course":"Entrée"},{"id":2604,"name":"laksa","country":"Iran","region":"Maritime Southeast Asia","continent":"Asia","qid":"Q934095","blurb":"Southeast Asian noodle soup origin from Malacca, originally introduced by Persian trader","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chicken%20curry%20served%20in%20an%20Indonesian%20restaurant%3B%20February%202010.jpg","url":"https://en.wikipedia.org/wiki/Laksa","infobox":true,"prepSummary":"Category:Malay cuisine Category:Street food Category:Foods containing coconut Category:National dishes Category:Noodle soups Category:Indonesian noodle dishes Category:Malaysian noodle dishes Category:Singaporean noodle dishes Category:Spicy foods Category:Cuisine of the Northern Territory","course":"Breakfast, lunch or dinner"},{"id":2605,"name":"Lighvan Cheese","country":"Iran","continent":"Asia","qid":"Q6546642","blurb":"brined curd sheep's milk cheese traditionally made in Iran","url":"https://en.wikipedia.org/wiki/Lighvan_cheese","infobox":true},{"id":2606,"name":"mehallabiyya","country":"Iran","region":"Middle East","continent":"Asia","qid":"Q11343150","blurb":"Levantine dessert, milk pudding","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Turkish%20muhallebi.jpg","url":"https://en.wikipedia.org/wiki/Muhallebi","infobox":true,"ingredients":["Rice flour","milk or almond milk","sugar","starch or semolina"],"course":"Pudding","originClaims":["Iran","Levant"]},{"id":2607,"name":"Port sausage","country":"Iran","region":"Southern Iran","continent":"Asia","qid":"Q7231310","blurb":"Iranian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Persian%20Port%20Sausage%20%28Sosis%20Bandari%29%20with%20sliced%20tomato%20and%20kosher%20dills.jpg","url":"https://en.wikipedia.org/wiki/Sosis_Bandari","infobox":true,"ingredients":["Sausage","tomato","onion","tomato paste","spices"],"course":"First or main (optional)"},{"id":2608,"name":"raisin","country":"Iran","continent":"Asia","qid":"Q13186","blurb":"dried grape","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/2023%20Rodzynki%20%282%29.jpg","url":"https://en.wikipedia.org/wiki/Raisin","infobox":true,"prepSummary":"Estimated global production of raisins in 2023–24 was 1.1 million tonnes, led by Turkey, China, Iran, and the United States as the largest producers.","originClaims":["People's Republic of China","Iran"]},{"id":2609,"name":"Rogan josh","country":"Iran","region":"Kashmir under the Mughal Empire","continent":"Asia","qid":"Q1135831","blurb":"Aromatic curried meat","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rogan%20josh02.jpg","url":"https://en.wikipedia.org/wiki/Rogan_josh","infobox":true,"ingredients":["Lamb or goat","alkanet root"],"prepSummary":"Rogan josh consists of pieces of lamb or mutton braised with a gravy flavoured with garlic, ginger and aromatic spices (clove, bay leaves, cardamom, and cinnamon), and in some versions incorporating onions or yoghurt. Its characteristic deep red colour traditionally comes from herbs such as the dried flowers or root of Alkanna tinctoria (ratan jot, dyer's alkanet) There are different approaches in preparation.","course":"WazwanMain"},{"id":2610,"name":"Seer Torshi","country":"Iran","continent":"Asia","qid":"Q5674824","blurb":"Persian pickled garlic","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D5%8D%D5%AD%D5%BF%D5%B8%D6%80%D5%AB%20%D5%A9%D5%A9%D5%B8%D6%82.jpg","url":"https://en.wikipedia.org/wiki/Seer_torshi","infobox":true,"ingredients":["Garlic","vinegar","salt"],"prepSummary":"In the traditional method, sound garlic bulbs are cleaned while being kept whole. Loose outer skin, roots and damaged portions are removed. The garlic is washed, dried thoroughly and packed into a clean glass container with salt. Enough vinegar is added to keep the bulbs completely submerged. The sealed container is stored away from direct sunlight.","course":"Condiment, side dish"},{"id":2611,"name":"Sheermal","country":"Iran","region":"Indian subcontinent","continent":"Asia","qid":"Q3634538","blurb":"Iranian flatbread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sheermal%20Lucknow.JPG","url":"https://en.wikipedia.org/wiki/Sheermal","infobox":true,"ingredients":["Maida","milk","ghee","saffron"],"prepSummary":"Shirmal is a mildly sweet naan made out of maida, leavened with yeast and baked in a tandoor or oven. Shirmal was traditionally made like roti. Today, shirmal is prepared like naan. The warm water in the recipe for naan roti was replaced with warm milk sweetened with sugar and flavored with saffron and cardamom. In Iran, there are slight regional variations in the preparation of sheermal. As such, it is sometimes sold as a souvenir when travelling between the regions.","originClaims":["Iran","India"]},{"id":2612,"name":"Shirin polo","country":"Iran","region":"Fars","continent":"Asia","qid":"Q85800897","blurb":"persian celebratory rice dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Shirin%20polo.jpg","url":"https://en.wikipedia.org/wiki/Shirin_polo","infobox":true,"ingredients":["Long-grain rice","water","salt","saffron or turmeric","nuts","dried fruits"],"prepSummary":"Shirin polo is typically prepared in the usual Persian way: soaking and boiling, then draining and steaming after mixing it with cooking oil, saffron or turmeric, and other spices and seasoning. Sometimes it is prepared with a crispy crust, tahdig. When it is cooked, it is unmoulded onto a serving platter with tahdig as a garnish. It is then topped with dried fruits, such as apricots, barberries, dates, prunes, and nuts such as pistachio, almond, walnut, or hazelnuts, and sometimes orange peel.","course":"Side dish","province":"Shahrestān-e Shīrāz","city":"Shiraz","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2613,"name":"sholezard","country":"Iran","continent":"Asia","qid":"Q20987994","blurb":"Iranian dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Shole-zrad-2014.JPG","url":"https://en.wikipedia.org/wiki/Sholezard","infobox":true,"ingredients":["Rice","saffron","sugar","rose water","cinnamon powder"],"course":"Dessert"},{"id":2614,"name":"Stuffed cookie","country":"Iran","continent":"Asia","qid":"Q61074537","blurb":"type of cookie","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fig-Newtons-Stacked.jpg","url":"https://en.wikipedia.org/wiki/Stuffed_cookie","infobox":true,"course":"Snack, dessert"},{"id":2615,"name":"Tah Chin","country":"Iran","region":"Semnan","continent":"Asia","qid":"Q5864774","blurb":"Iranian rice dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tachin.jpg","url":"https://en.wikipedia.org/wiki/Tahchin","infobox":true,"ingredients":["Rice","chicken fillet","yogurt","saffron","egg"],"prepSummary":"To prepare tahchin, the rice is first boiled and drained. In a separate bowl, eggs are beaten and mixed with yogurt, a little water, and salt. A saffron solution is added to this mixture. About half of the drained rice is mixed with this sauce and then placed in a pot with hot oil at the bottom, where prepared chicken or red meat is layered on top; the remaining rice is then poured over the ingredients and left to steam. For preparing the chicken or red meat in tahchin, ingredients like onion, carrot, turmeric, bay leaves, parsley, celery, tarragon, savory, and others are used.","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2616,"name":"zeytoon parvardeh","country":"Iran","region":"Gilan","continent":"Asia","qid":"Q5684811","blurb":"Iranian olive pomegranate dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Zeytoon-Parvardeh-Zeytoun-Zeitoun-Zeytun-Persian-Olive-%20Pomegranate-%20Walnutfood-photo-by-persian-dutch-network.jpg","url":"https://en.wikipedia.org/wiki/Zeytoon_parvardeh","infobox":true,"ingredients":["Pitted olives","pomegranate molasses","walnut"],"course":"Hors d'oeuvre"},{"id":2617,"name":"ِAbbas bread","country":"Iraq","region":"Lower Mesopotamia","continent":"Asia","qid":"Q131564107","blurb":"type of Iraqi bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Abbas%20bread%2001.jpg","url":"https://en.wikipedia.org/wiki/Khubz_al-%CA%BEAbbas","infobox":true},{"id":2618,"name":"amba","country":"Iraq","continent":"Asia","qid":"Q2557649","blurb":"mango pickle condiment","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Amba.jpg","url":"https://en.wikipedia.org/wiki/Amba_(condiment)","infobox":true,"ingredients":["Mango pickle"],"originClaims":["Iraq","India"]},{"id":2619,"name":"Arook","country":"Iraq","continent":"Asia","qid":"Q100258740","blurb":"traditional Iraqi dish","url":"https://en.wikipedia.org/wiki/Arook","infobox":true},{"id":2620,"name":"Halawat Nahar Khuz","country":"Iraq","continent":"Asia","qid":"Q113369626","blurb":"Iraqi confectionery"},{"id":2621,"name":"Kahi","country":"Iraq","continent":"Asia","qid":"Q22689325","blurb":"Iraqi sweet breakfast dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Perfect%20kahi.png","url":"https://en.wikipedia.org/wiki/Kahi_(food)","infobox":true,"ingredients":["Filo","geymar"],"prepSummary":"The pastry is made by covering dough with oil or butter and stretching it thin to create filo pastry, then folding it to create a layered, square-shaped pastry, then frying it, Kahi is traditionally only eaten with geymar. It is typically sliced before being served."},{"id":2622,"name":"kibbeh","country":"Iraq","region":"Levant","continent":"Asia","qid":"Q1644022","blurb":"dumplings made of bulgur with ground meat and onions","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kibbeh3.jpg","url":"https://en.wikipedia.org/wiki/Kibbeh","infobox":true,"ingredients":["Finely ground meat","cracked wheat (bulgur)","Levantine spices"],"course":"Meze","originClaims":["Syria","Egypt","Iraq","Armenia","Lebanon","Israel","Turkey"]},{"id":2623,"name":"lokma","country":"Iraq","region":"Syria","continent":"Asia","qid":"Q586307","blurb":"Levantine dessert, common to the former Ottoman geography","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lokma%20Galata%20Bridge.JPG","url":"https://en.wikipedia.org/wiki/Lokma","infobox":true,"ingredients":["Yeast-leavened dough","oil","sugar syrup or honey"],"prepSummary":"The thick and smooth yeast batter rises and has a very soft and foamy consistency. The batter is usually dropped into hot oil and fried to a golden brown color, but some are doughnut-shaped. Lokma are served with honey and, occasionally, cinnamon.","originClaims":["Iraq","Turkey","Greece","Egypt"]},{"id":2624,"name":"Piyaz","country":"Iraq","continent":"Asia","qid":"Q2916235","blurb":"Turkish cuisine cold dish (meze or salad)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Piyaz%2001.jpg","url":"https://en.wikipedia.org/wiki/Piyaz","infobox":true,"ingredients":["Boiled beans","vegetables"],"originClaims":["Iraq","Iran","Turkey"]},{"id":2625,"name":"tandoor bread","country":"Iraq","region":"Asia","continent":"Asia","qid":"Q2669274","blurb":"bread made in a tandoor","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/A%20Tandoor%20also%20known%20as%20tannour%20is%20a%20cylindrical%20clay%20or%20metal%20oven%20used%20in%20cooking%20and%20baking%20in%20Pakistan%20and%20other%20Asian%20countries.jpg","url":"https://en.wikipedia.org/wiki/Tandoor_bread","infobox":true,"ingredients":["Flour"]},{"id":2626,"name":"Bamba","country":"Israel","continent":"Asia","qid":"Q1349413","blurb":"peanut snack","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bamba%20snack.jpg","url":"https://en.wikipedia.org/wiki/Bamba_(snack)","infobox":true,"ingredients":["Peanuts","maize","Sunflower oil","salt"],"course":"Snack"},{"id":2627,"name":"bourekas","country":"Israel","continent":"Asia","qid":"Q83143290","blurb":"food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bourekas.jpg","url":"https://en.wikipedia.org/wiki/Bourekas","infobox":true,"ingredients":["Puff pastry or phyllo","filling"],"prepSummary":"Traditionally, making bourekas was a very time-consuming process, taking many hours until the bourekas were finished. Bourekas are traditionally made with freshly made enriched dough, either similar to puff pastry or phyllo depending on the origin of the baker, although brik pastry, malawach dough, puff pastry or viennoiserie dough are also sometimes used. To make homemade filo for bourekas, a simple flour and water dough is rolled out like thin flatbreads. They are brushed with oil then layered until the dough is very elastic and can be hand pulled until it is translucent.","course":"Fast food, Shabbat breakfast"},{"id":2628,"name":"Fatoot samneh","country":"Israel","continent":"Asia","qid":"Q85760630","blurb":"Israeli fried pita and egg dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fatoot%20samneh.jpg","url":"https://en.wikipedia.org/wiki/Fatoot_samneh","infobox":true,"ingredients":["Pita or other flatbread","clarified butter (samneh)","or butter","or schmaltz","beaten egg","kosher salt","honey"],"prepSummary":"Fatoot samneh is typically made in the following manner. Stale flatbread is torn into small pieces and fried in a large amount of hot clarified butter, butter (for milchig/dairy variations), or schmaltz (for fleishig/meat variations, until the pita pieces are toasted and become crispy. Several eggs are heated with kosher salt, and added to the fried pita mixture, which is stirred continuously similar to scrambled eggs, until the eggs are set and have been somewhat absorbed by the pita.","course":"Breakfast, or dinner"},{"id":2629,"name":"Fritas de prasa","country":"Israel","region":"Possibly Spain","continent":"Asia","qid":"Q85762176","blurb":"sephardic Jewish leek fritters","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fritas%20de%20prasa%20ready%20a.jpg","url":"https://en.wikipedia.org/wiki/Fritas_de_prasa","infobox":true,"ingredients":["Leeks","potatoes","egg","matzo meal","kosher salt","cooking oil"],"course":"Appetizer"},{"id":2630,"name":"Israeli salad","country":"Israel","continent":"Asia","qid":"Q2904240","blurb":"Vegetable salad made in Israel.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Salad.jpg","url":"https://en.wikipedia.org/wiki/Israeli_salad","infobox":true,"ingredients":["Tomato","cucumber","onions","parsley","bell or chili peppers"]},{"id":2631,"name":"Shkedei marak","country":"Israel","continent":"Asia","qid":"Q623247","blurb":"Israeli crouton","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Shkedeymarak.jpg","url":"https://en.wikipedia.org/wiki/Shkedei_marak","infobox":true,"ingredients":["Flour","palm oil"]},{"id":2632,"name":"falafel","country":"Egypt","continent":"Elsewhere","qid":"Q188788","blurb":"Middle Eastern fried bean dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Falafel.JPG","url":"https://en.wikipedia.org/wiki/Falafel","infobox":true,"ingredients":["Broad beans or chickpeas"],"prepSummary":"Falafel is made from fava beans, chickpeas, or a combination of both. In Egypt, it is typically prepared with fava beans. In Israeli and Palestinian cuisine, chickpeas are commonly used, while in Jordan, Lebanon, Syria, and the wider Middle East, either chickpeas or a mix of both are used. The chickpea-based version is the most popular in the West. Some falafel include a filling inside the falafel dough; Palestinians make a variation of falafel stuffed with sumac and onions. When chickpeas are used, they are not cooked prior to use (cooking the chickpeas will cause the falafel to fall apart, requiring adding some flour to use as a binder).","course":"Meze"},{"id":2633,"name":"'Mbriachelle al mosto di Cori PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655514","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2634,"name":"'Mpanatigghi","country":"Spain","continent":"Europe","qid":"Q3596214","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%27Mpanatigghi.JPG","url":"https://en.wikipedia.org/wiki/'Mpanatigghi"},{"id":2635,"name":"'Ndremmappi di Jenne PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655526","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2636,"name":"‘Nduia PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651899","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2637,"name":"'Ndunderi PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653954","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2638,"name":"'Nfigghiulata PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657804","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2639,"name":"'Nfrennula PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653958","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2640,"name":"‘Nnuglia PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651907","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2641,"name":"'Nzuddi","country":"Italy","continent":"Europe","qid":"Q3869300","blurb":"Italian cookies","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nzuddi%202.jpg","url":"https://en.wikipedia.org/wiki/'Nzuddi","infobox":true},{"id":2642,"name":"‘Nzullini PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652205","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2643,"name":"´Mpilla PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657191","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2644,"name":"´Ncandarata PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651338","blurb":"traditional Italian meat product (PAT)"},{"id":2645,"name":"´Ndura PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651903","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2646,"name":"A’ Panz’ di Trivigno PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651315","blurb":"traditional Italian meat product (PAT)"},{"id":2647,"name":"A' Pipua di Oliveto Lucano PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651675","blurb":"traditional Italian bakery product (PAT)"},{"id":2648,"name":"A’Ssònzə di Anzi PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651317","blurb":"traditional Italian meat product (PAT)"},{"id":2649,"name":"Abbacchio Romano PGI","country":"Italy","continent":"Europe","qid":"Q140642111","blurb":"Italian PGI fresh meat","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-0293","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":2650,"name":"Abbamele","country":"Italy","continent":"Europe","qid":"Q3603155","blurb":"honey-based product from rural Sardinia","url":"https://en.wikipedia.org/wiki/Abbamele","infobox":true,"prepSummary":"According to the traditional methods of preparation, honeycombs are crushed, and the balls of wax containing 20-30% of honey are collected in generic containers. In the days immediately after all the honey extract has settled, the remaining combs containing honey and pollen are dipped in hot water (~ 50 °C), so that the water dissolves all the honey still present in the combs. At this point, any remaining lumps of wax and pollen are broken up through the use of a suitable mixer or by hand. The remaining wax is then pressed further to squeeze out any remaining liquid and is then stored in appropriate containers."},{"id":2651,"name":"Abbotta pezziende PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656430","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2652,"name":"Abbuticchio PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655622","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2653,"name":"Abruzzo DOC","country":"Italy","region":"Province of Chieti","continent":"Europe","qid":"Q31836688","blurb":"Italian controlled designation of origin wine from Abruzzo","url":"https://en.wikipedia.org/wiki/Abruzzo_DOC","infobox":true},{"id":2654,"name":"Acciuga PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140652152","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2655,"name":"Acciughe marinate PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652346","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2656,"name":"Acciughe salate PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652348","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2657,"name":"Acciughe sotto sale del Mar Ligure PGI","country":"Italy","continent":"Europe","qid":"Q140642112","blurb":"Italian PGI fish, mollusc or crustacean product","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-0358","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":2658,"name":"Acciughe sotto sale PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654376","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2659,"name":"Aceto balsamico tradizionale di Reggio Emilia PDO","country":"Italy","region":"Province of Reggio Emilia","continent":"Europe","qid":"Q3604288","blurb":"Italian PDO agricultural product","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1566","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":2660,"name":"Aceto di kiwi affinato dell'agro pontino PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655215","blurb":"traditional Italian condiment (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2661,"name":"Aceto di mele PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654963","blurb":"traditional Italian condiment (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2662,"name":"acini di pepe","country":"Italy","continent":"Europe","qid":"Q869722","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Acini%20di%20Pepe.jpg","url":"https://en.wikipedia.org/wiki/Acini_di_pepe","infobox":true},{"id":2663,"name":"Acqua cotta della Tuscia/del Viterbese PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655623","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2664,"name":"Acquadelle marinate PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654881","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2665,"name":"Acquasale PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657233","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2666,"name":"Acsenti PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656733","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2667,"name":"Africanetti PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651380","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2668,"name":"Africani PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657161","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2669,"name":"Aglianico del Taburno DOCG","country":"Italy","region":"Province of Benevento","continent":"Europe","qid":"Q16487611","blurb":"type of the Aglianico del Taburno Italian DOCG"},{"id":2670,"name":"Agliata","country":"Italy","continent":"Europe","qid":"Q3606603","blurb":"savory and pungent garlic sauce and condiment in Italian cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fried%20cauliflower%20with%20agliata.jpg","url":"https://en.wikipedia.org/wiki/Agliata","infobox":true,"prepSummary":"Agliata is prepared with crushed garlic, olive oil, bread crumbs, vinegar, salt and pepper. The bread crumbs are soaked in vinegar, which is then squeezed out, after which the garlic is whisked or beaten into the mixture. Its preparation includes the emulsion of the ingredients to prevent separation, which is performed by the olive oil being added in a slow drizzle while the mixture is constantly whisked."},{"id":2671,"name":"Agliata PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655701","blurb":"traditional Italian condiment (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2672,"name":"Agnello al forno con patate alla leccese PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140652676","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2673,"name":"Agnello alla gravinese PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140652679","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2674,"name":"Agnello alla piacentina PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651771","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2675,"name":"Agnello biellese PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656502","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2676,"name":"Agnello con piselli alla romagnola PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651773","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2677,"name":"Agnello con piselli e uova PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140655200","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2678,"name":"Agnello da latte PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654661","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2679,"name":"Agnello del Centro Italia PGI","country":"Italy","continent":"Europe","qid":"Q140642118","blurb":"Italian PGI fresh meat","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-0808","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":2680,"name":"Agnello del Parco di Migliarino PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653211","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2681,"name":"Agnello delle Dolomiti Lucane PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651311","blurb":"traditional Italian meat product (PAT)"},{"id":2682,"name":"Agnello di Carmasciano PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652525","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2683,"name":"Agnello di pecora nera di Arbus con cardi selvatici PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140653008","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2684,"name":"Agnello di razza appenninica PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140657890","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2685,"name":"Agnello di razza Brianzola PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655940","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2686,"name":"Agnello di razza massese PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140657893","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2687,"name":"Agnello di Sardegna PGI","country":"Italy","continent":"Europe","qid":"Q3606626","blurb":"Italian PGI fresh meat","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-0097","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":2688,"name":"Agnello di Zeri PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653215","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2689,"name":"Agnello istriano PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654902","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2690,"name":"Agnello sambucano PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656504","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2691,"name":"Agnolini","country":"Italy","region":"Province of Mantua","continent":"Europe","qid":"Q21210955","blurb":"Stuffed pasta originally from the Italian region of Lombardy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Agnolini%20mantovani.jpg","url":"https://en.wikipedia.org/wiki/Agnolini","infobox":true,"ingredients":["with white wine","pancetta","eggs","nutmeg","breadcrumbs","pepper"],"course":"Pasta"},{"id":2692,"name":"Agnolotti PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656734","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2693,"name":"Agnolotti pavesi","country":"Italy","region":"Oltrepò Pavese (historical region)","continent":"Europe","qid":"Q3606669","blurb":"Italian meat-filled pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/AgnolottiPavesi%201.jpg","url":"https://en.wikipedia.org/wiki/Agnolotti_pavesi","infobox":true,"ingredients":["Egg-based pasta dough","Pavese stew"],"prepSummary":"Agnolotti pavesi are prepared by immersion in boiling water. Agnolotti pavesi can be served dry, with a sauce based on Pavese stew, or in goose broth. In both cases they may be topped with Parmesan cheese, but no cheese is contained within agnolotti pavesi.","course":"Hot or warm"},{"id":2694,"name":"Agresto di San Miniato PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653313","blurb":"traditional Italian condiment (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2695,"name":"Agrì di valtorta PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q3606896","blurb":"traditional Italian meat product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Agr%C3%AC%20Valtorta.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2696,"name":"Agrodolce PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656431","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2697,"name":"Aguglie PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140654322","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2699,"name":"Ainuzzi PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657452","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2700,"name":"Alborelle essiccate in salamoia PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656223","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2701,"name":"Alghero Cabernet DOC","country":"Italy","region":"Province of Sassari","continent":"Europe","qid":"Q2835706","blurb":"type of the Alghero Italian controlled designation of origin"},{"id":2702,"name":"Alghero Cagnulari DOC","country":"Italy","region":"Province of Sassari","continent":"Europe","qid":"Q2835708","blurb":"type of the Alghero Italian controlled designation of origin"},{"id":2703,"name":"Alghero Chardonnay DOC","country":"Italy","region":"Province of Sassari","continent":"Europe","qid":"Q2835709","blurb":"type of the Alghero Italian controlled designation of origin"},{"id":2704,"name":"Alghero Chardonnay spumante DOC","country":"Italy","region":"Province of Sassari","continent":"Europe","qid":"Q2835710","blurb":"type of the Alghero Italian controlled designation of origin"},{"id":2705,"name":"Alghero frizzante bianco DOC","country":"Italy","continent":"Europe","qid":"Q2835719","blurb":"Italian controlled designation of origin wine from Sardinia"},{"id":2706,"name":"Alghero IGT","country":"Italy","continent":"Europe","qid":"Q942837","blurb":"Italian typical geographical indication wine from Sardinia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Alghero%20-%20Cantine%20di%20Sella%20%26%20Mosca%20%2802%29.JPG"},{"id":2707,"name":"Alghero Sauvignon DOC","country":"Italy","region":"Province of Sassari","continent":"Europe","qid":"Q664770","blurb":"type of the Alghero Italian controlled designation of origin"},{"id":2708,"name":"Alghero Torbato DOC","country":"Italy","region":"Province of Sassari","continent":"Europe","qid":"Q2835712","blurb":"type of the Alghero Italian controlled designation of origin"},{"id":2709,"name":"Alghero Torbato spumante DOC","country":"Italy","region":"Province of Sassari","continent":"Europe","qid":"Q2835714","blurb":"type of the Alghero Italian controlled designation of origin"},{"id":2710,"name":"Alghero Vermentino frizzante DOC","country":"Italy","region":"Province of Sassari","continent":"Europe","qid":"Q2835715","blurb":"type of the Alghero Italian controlled designation of origin"},{"id":2711,"name":"Algunder bauernkäse halbfett PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140652313","blurb":"traditional Italian cheese (PAT)"},{"id":2712,"name":"Algunder butterkäse PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140652315","blurb":"traditional Italian cheese (PAT)"},{"id":2713,"name":"Algunder ziegenkäse PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q102887302","blurb":"traditional Italian cheese (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Algunder%20Ziegenk%C3%A4se%20-%20Formaggio%20di%20capra%20di%20Lagundo.jpg"},{"id":2714,"name":"Alice sotto sale PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140651578","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2715,"name":"Alicette piccanti PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654378","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2716,"name":"Alici di menaica PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654382","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2717,"name":"Alici marinate PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651863","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2718,"name":"Alici salate di Maratea PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651835","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)"},{"id":2719,"name":"Alici salate e pepate PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652352","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2720,"name":"Alici salate PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652350","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2721,"name":"Alici sott’olio PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652354","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2722,"name":"Alici sotto sale del Golfo di Gaeta PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655654","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2723,"name":"Aliciocculi salate di Maratea PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651837","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)"},{"id":2724,"name":"Allerona IGT","country":"Italy","region":"province of Perugia","continent":"Europe","qid":"Q139899466","blurb":"Italian typical geographical indication wine from Umbria"},{"id":2725,"name":"Alpbutter (Burro d'alpeggio) PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140656870","blurb":"traditional Italian edible fat (PAT)"},{"id":2726,"name":"Alpi Retiche IGT","country":"Italy","continent":"Europe","qid":"Q118808357","blurb":"Italian typical geographical indication wine from Trentino-Alto Adige"},{"id":2727,"name":"Alpkäse (Formaggio di alpeggio) PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140656865","blurb":"traditional Italian cheese (PAT)"},{"id":2728,"name":"Alta Badia","country":"Italy","continent":"Europe","qid":"Q120968865","blurb":"Italian cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Formaggio%20Alta%20Badia.jpg"},{"id":2729,"name":"Alta Valle della Greve IGT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q139899864","blurb":"Italian typical geographical indication wine from Tuscany","province":"Province of Arezzo","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2730,"name":"Alto Adige Traminer aromatico DOC","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q3613266","blurb":"type of the Alto Adige Italian controlled designation of origin"},{"id":2731,"name":"Alto Crotonese PDO","country":"Italy","continent":"Europe","qid":"Q3613295","blurb":"Italian PDO olive oil","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0200","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":2732,"name":"Alto Livenza IGT","country":"Italy","region":"Province of Belluno","continent":"Europe","qid":"Q139899470","blurb":"Italian typical geographical indication wine from Veneto"},{"id":2733,"name":"Alto Mincio IGT","country":"Italy","region":"Province of Mantua","continent":"Europe","qid":"Q139891221","blurb":"Italian typical geographical indication wine from Lombardy"},{"id":2734,"name":"Amaretti casperiani PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655418","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2735,"name":"Amaretti di Carmignano PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653632","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2736,"name":"Amaretti di Gallarate PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656134","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2737,"name":"Amaretti di Mombaruzzo","country":"Italy","continent":"Europe","qid":"Q123478584","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Amaretti%20di%20Mombaruzzo.jpg"},{"id":2738,"name":"Amaretti di Sassello","country":"Italy","continent":"Europe","qid":"Q116842438","blurb":"biscuit from Sassello, Italy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/AmarettoMorbido.jpg"},{"id":2739,"name":"Amaretti di Sassello PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655802","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2740,"name":"Amaretti PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651623","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2741,"name":"Amaretto di Caposele PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653838","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2742,"name":"Amaretto di Gavenola PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655803","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2743,"name":"Amaretto di Guarcino PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655419","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2744,"name":"Amaretto di Rocchetta PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140652103","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2745,"name":"Amaretto di Spilamberto PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654716","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2746,"name":"Amaretto PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652894","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2747,"name":"Amaretto Santacrocenese PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658319","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2748,"name":"Amarettoni PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659463","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2749,"name":"Amarone della Valpolicella DOCG","country":"Italy","region":"Province of Verona","continent":"Europe","qid":"Q455219","blurb":"Italian controlled and guaranteed designation of origin wine from Veneto","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Amarone%20BMK.jpg","url":"https://en.wikipedia.org/wiki/Amarone","infobox":true},{"id":2750,"name":"amatriciana sauce","country":"Italy","region":"Amatrice (province of Rieti)","continent":"Europe","qid":"Q997633","blurb":"Italian sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bucatini%20amatriciana%20Roma%202019.jpg","url":"https://en.wikipedia.org/wiki/Amatriciana_sauce","infobox":true,"ingredients":["Tomatoes","guanciale","pecorino","black pepper","chili pepper","extra virgin olive oil","dry white wine"]},{"id":2751,"name":"Ammazzafegato PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140657895","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2752,"name":"Ammugliatielli PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652521","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2753,"name":"Anacino PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140654858","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2754,"name":"Anagni IGT","country":"Italy","region":"Province of Frosinone","continent":"Europe","qid":"Q139899819","blurb":"Italian typical geographical indication wine from Lazio"},{"id":2755,"name":"Anatra di corte padovana PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658756","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2756,"name":"Anatra germanata veneta PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658759","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2757,"name":"Anatra mignon PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658760","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2758,"name":"Anello di Monaco PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656135","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2759,"name":"Anginetto di Lauria PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651673","blurb":"traditional Italian bakery product (PAT)"},{"id":2760,"name":"Anguilla affumicata PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654883","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2761,"name":"Anguilla del Delta del Po PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659708","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2762,"name":"Anguilla del lago di Bolsena PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655655","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2763,"name":"Anguilla del Livenza PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659710","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2764,"name":"Anguilla del Trasimeno PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658708","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","prepSummary":"Corpo allungato, serpentiforme, rotondeggiante nella parte anteriore e compresso in quella posteriore. Coperto di piccole squame e abbondante muco. Può assumere vari colori, dorsalmente può essere bruno/verdastra, grigio/brunastra o nerastra, sul ventre bianca/giallastra. I maschi hanno delle dimensioni che vanno dai 35 ai 50 cm, le femmine dai 100 ai 150 cm. Carni ottime, pregiate, grasse e saporite. Stagione adatta alla pesca: estate, autunno. Tecniche di pesca: tofo, tofone, fila, palamite (attrezzo da pesca formato da un insieme di ami montati ad intervalli regolari su un cavetto chiamato trave, per mezzo di spezzoni di filo chiamati braccioli). Esche: lombrico, gamberetto, latterino, lasca, tinchetta. Si pesca anche con canna da fondo – filo: 0,25/0,35 – ami: m. 6/9 – esche: lombrico, interiora di pollo. La pesca viene effettuata al crepuscolo o di notte. Spesso dopo la pesca viene ","equipment":"E’ consuetudine mantenere esemplari vivi in vasche di vetroresina idonee all’uso.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2765,"name":"Anguilla delle valli da pesca venete PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659715","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2766,"name":"Anguilla in umido PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651775","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2767,"name":"Anguilla marinata del Delta del Po PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659712","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2768,"name":"Anguilla marinata di Comacchio PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654884","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2769,"name":"Anguilla scavecciata PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653720","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2770,"name":"Anguilla sfumata PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658544","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2771,"name":"Anicetti PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656318","blurb":"traditional Italian bakery product (PAT)"},{"id":2772,"name":"Anicini PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140651996","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2773,"name":"Animaletti di provola PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140663769","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2774,"name":"Annoia PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651161","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2775,"name":"Anolini","country":"Italy","continent":"Europe","qid":"Q3618208","blurb":"Type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Anolini%20in%20brodo.jpg"},{"id":2776,"name":"Anolini PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654706","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2777,"name":"Anolino PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651626","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2778,"name":"Anse del Tevere PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655416","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2779,"name":"Ansenta o Ansainta PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656736","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2780,"name":"Ansonica Costa dell'Argentario DOC","country":"Italy","region":"Province of Grosseto","continent":"Europe","qid":"Q3618365","blurb":"Italian controlled designation of origin wine from Tuscany","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bianco%20Ansonico%20dell%27Argentario.jpg","url":"https://en.wikipedia.org/wiki/Ansonica_Costa_dell'Argentario","infobox":true},{"id":2781,"name":"Antico Bignè di Solofra PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653834","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2782,"name":"Antico dolce della cattedrale PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656738","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2783,"name":"Apfelbrot (Pane di mele) PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140656873","blurb":"traditional Italian bakery product (PAT)"},{"id":2784,"name":"Apfelkiechl PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140652373","blurb":"traditional Italian bakery product (PAT)"},{"id":2785,"name":"Aprutino Pescarese PDO","country":"Italy","continent":"Europe","qid":"Q3621054","blurb":"Italian PDO olive oil","url":"https://en.wikipedia.org/wiki/Aprutino_pescarese","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1526","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":2786,"name":"Arancia rotta all'acqua PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140652683","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2787,"name":"Arancini di riso PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657754","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2788,"name":"Aranzada PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657366","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2789,"name":"Arbada PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651406","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2790,"name":"Argjel PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654905","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2791,"name":"arrosticini","country":"Italy","continent":"Europe","qid":"Q446578","blurb":"lamb dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Campo%20Imperatore%202009%20-Ristoro%20Mucciante%20Arrosticini-%20by%20RaBoe%20014.jpg","url":"https://en.wikipedia.org/wiki/Arrosticini","infobox":true,"ingredients":["Mutton or lamb"],"course":"Secondo (Italian course)"},{"id":2792,"name":"Arrosticini PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651162","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2793,"name":"Arrosto di maiale alla reggiana PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654848","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2794,"name":"Arrosto ripieno PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654851","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2795,"name":"Aschbacher magerkäse PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q102297762","blurb":"traditional Italian cheese (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Aschbach%20magro.jpg"},{"id":2796,"name":"Asiago PDO","country":"Italy","continent":"Europe","qid":"Q727210","blurb":"Italian PDO cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Asiago%20cheese%201.jpg","url":"https://en.wikipedia.org/wiki/Asiago_cheese","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0001","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":2797,"name":"Asianot PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656739","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2798,"name":"Asolo Montello DOC","country":"Italy","continent":"Europe","qid":"Q118819693","blurb":"Italian controlled designation of origin wine from Veneto"},{"id":2799,"name":"Asti DOCG","country":"Italy","region":"Province of Cuneo","continent":"Europe","qid":"Q522420","blurb":"Italian controlled and guaranteed designation of origin wine from Piedmont","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Asti%20wine.jpg","url":"https://en.wikipedia.org/wiki/Asti_wine","infobox":true,"prepSummary":"Asti is produced in the southeastern region of Piedmont where the large concentration of rolling hills provides ample space for vineyard plantings. The DOCG production zone is located mostly in the Province of Asti and partly within the provinces of Cuneo and Alessandria."},{"id":2800,"name":"Attorta PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658635","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Dolce composto da una pasta sfoglia ripiena di mele e altri ingredienti, arrotolata su se stessa a forma di spirale. Ingredienti: mele tagliate a cubetti, zucchero, cacao amaro e/o cioccolato fondente grattugiato, scorza di limone grattugiata, noci tritate, rhum e/o alchermes, olio d’oliva. Varianti: agli ingredienti sopra riportati si aggiungono pinoli e/o amaretti tritati e/o canditi e/o fichi secchi, “mustaccioli”, confettini colorati per la decorazione. Lavorazione: si prepara la sfoglia lavorando insieme, in un contenitore di acciaio o materiale plastico per alimenti, farina, olio, uova, zucchero e rhum in modo da ottenere un impasto morbido e omogeneo, che verrà poi steso in modo da ottenere una sfoglia allungata. Il ripieno viene preparato cuocendo le mele con i restanti ingredienti. Il composto viene distribuito uniformemente sulla sfoglia che verrà arrotolata nel senso della lun","equipment":"Contenitori in acciaio o materiale plastico per alimenti; - Mestoli in acciaio; - teglie da forno; - forno.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2801,"name":"Avola IGT","country":"Italy","region":"Province of Syracuse","continent":"Europe","qid":"Q139899857","blurb":"Italian typical geographical indication wine from Sicily"},{"id":2802,"name":"Axridda PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657328","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2803,"name":"Babà PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653839","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2804,"name":"Bacalà alla vicentina PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659720","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2805,"name":"Baccalà all’ebraica PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659722","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2806,"name":"Baccalà alla cappuccina PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659717","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2807,"name":"Baccalà alla perticatora PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654214","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2808,"name":"Baccalà alla romagnola PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651777","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2809,"name":"Baccalà con i peperoni cruschë o rosëca rosëca PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651793","blurb":"traditional Italian traditional dish (PAT)"},{"id":2810,"name":"Baccalà con i porri PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651779","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2811,"name":"Baccalà e cavolfiore arracanato PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656487","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2812,"name":"Baccalà e patate al forno PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140651487","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2813,"name":"Baccalà gratella PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651781","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2814,"name":"Baccala in umido PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651783","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2815,"name":"baccalà mantecato","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q63228690","blurb":"Venetian appetizer","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%22%2013%20-%20ITALY%20-%20Cicchetti%20Venetian%20cuisine%20appetizers%20restaurant%20%28%20not%20are%20tapas%20are%20ciccheti%20of%20Venice%29%20in%20this%20pics%20Baccal%C3%A0%20mantecato%20%28Cod%29.jpg","url":"https://en.wikipedia.org/wiki/Baccal%C3%A0_mantecato","infobox":true,"ingredients":["Stockfish","garlic","olive oil"],"course":"Antipasto (Italian course)","province":"Provincia di Venezia","city":"Venice","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2816,"name":"Baccalà mantecato alla veneziana PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659724","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2817,"name":"Baci del signore PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656136","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2818,"name":"Baci della Riviera PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140652105","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2819,"name":"Baci di Cremona PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656137","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2820,"name":"baci di dama","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q3632533","blurb":"classic Italian sandwich cookie","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Baci%20di%20dama.jpg","url":"https://en.wikipedia.org/wiki/Baci_di_dama","infobox":true,"ingredients":["Hazelnuts","butter","sugar","flour","chocolate fondant"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2821,"name":"Baci di dama di Tortona PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656740","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2822,"name":"Baciocca PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655872","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2823,"name":"Badduzzi di risu PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657757","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2824,"name":"Bagna caoda di Faule PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656575","blurb":"traditional Italian condiment (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2825,"name":"Bagna caoda PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656574","blurb":"traditional Italian condiment (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2826,"name":"Bagnet ros PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656576","blurb":"traditional Italian condiment (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2827,"name":"Bagnet verd PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656577","blurb":"traditional Italian condiment (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2828,"name":"Bagnoli Friularo DOCG","country":"Italy","region":"Province of Padua","continent":"Europe","qid":"Q3632920","blurb":"Italian controlled and guaranteed designation of origin wine from Veneto"},{"id":2829,"name":"Bagnùn d'acciughe PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655873","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2830,"name":"Bagòss","country":"Italy","continent":"Europe","qid":"Q2879242","blurb":"Italian cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bagoss.jpg","url":"https://en.wikipedia.org/wiki/Bag%C3%B2ss","infobox":true,"prepSummary":"Bagòss is made only within the territory of Bagolino, a mountain comune in the Caffaro Valley near Lake Idro. The protocol agreed between the cooperative and the Slow Food Presidium requires raw milk from cows of the Italian Brown breed (Bruna Alpina), reared in Bagolino and fed only on local hay and pasture. Each wheel uses about of milk and three to four hours' work. The morning's milk is filtered through spruce (Picea abies) branches, partially skimmed by leaving the cream to rise overnight, then heated in copper cauldrons over a wood fire to about . Powdered rennet is added with, in winter, a small spoon of finely ground saffron."},{"id":2831,"name":"Bagoss PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656026","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2832,"name":"baked ziti","country":"Italy","continent":"Europe","qid":"Q14954819","blurb":"baked Italian casserole dish made with ziti macaroni and sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Baked%20Ziti%20%28cropped%29.jpg","url":"https://en.wikipedia.org/wiki/Baked_ziti"},{"id":2833,"name":"Bale d'aso PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656505","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2834,"name":"balsamic vinegar","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q170037","blurb":"type of vinegar","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Balsamico-1.jpg","url":"https://en.wikipedia.org/wiki/Balsamic_vinegar","infobox":true,"ingredients":["White Trebbiano grape juice","Lambrusco grape must"],"province":"Provincia di Modena","city":"Modena","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2835,"name":"Banana comune PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659465","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2836,"name":"Barachia PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655420","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2837,"name":"Barbagia IGT","country":"Italy","region":"Province of Cagliari","continent":"Europe","qid":"Q139899837","blurb":"Italian typical geographical indication wine from Sardinia"},{"id":2838,"name":"Barbagiuai PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655804","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2839,"name":"Barbaglia PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140652162","blurb":"traditional Italian meat product (PAT)"},{"id":2840,"name":"Barbaresco DOCG","country":"Italy","region":"Province of Cuneo","continent":"Europe","qid":"Q590461","blurb":"Italian controlled and guaranteed designation of origin wine from Piedmont","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Barbaresco.JPG","url":"https://en.wikipedia.org/wiki/Barbaresco","infobox":true},{"id":2841,"name":"Barbaresco Rio Sordo","country":"Italy","continent":"Europe","qid":"Q137713569","blurb":"Italian red wine from the Barbaresco DOCG produced by Montaribaldi produced in the Rio Sordo MGA"},{"id":2842,"name":"Barbaresco Starderi","country":"Italy","continent":"Europe","qid":"Q137714273","blurb":"Italian red wine from the Barbaresco DOCG produced by Montaribaldi in the MGA Starderi"},{"id":2843,"name":"Barbera d'Alba DOC","country":"Italy","region":"Province of Cuneo","continent":"Europe","qid":"Q807803","blurb":"Italian controlled designation of origin wine from Piedmont","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Barbera%20d%27alba%20a%20Montelupo%20Albese.jpg"},{"id":2844,"name":"Barbera d'Asti DOCG","country":"Italy","region":"Province of Alessandria","continent":"Europe","qid":"Q391703","blurb":"Italian controlled and guaranteed designation of origin wine from Piedmont","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Barbera%20d%27Asti%20-%20Cascina%20Castlet.jpg","url":"https://en.wikipedia.org/wiki/Barbera_d'Asti","infobox":true},{"id":2845,"name":"Barbina PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653221","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2846,"name":"barbine","country":"Italy","continent":"Europe","qid":"Q25055558","blurb":"type of pasta","url":"https://en.wikipedia.org/wiki/Barbine","infobox":true},{"id":2847,"name":"barbusto","country":"Italy","region":"Bassa Valsugana","continent":"Europe","qid":"Q117270376","blurb":"Italian sausage","prepSummary":"Insaccato di puro suino da consumarsi fresco, previa cottura ai ferri o in acqua. Per la preparazione del barbusto vengono macinati col tritacarne, usando una piastra con fori di diametro 4,5 mm, carne (spalla e pancetta), cuore e polmone (nella misura massima del 20% dell´impasto totale) di suino, preventivamente tagliati e accuratamente lavati. All´impasto così ottenuto viene aggiunta una salamoia secca di sale, pepe, cannella e aglio miscelati. L´impasto viene lavorato a mano in appositi contenitori (marne) e successivamente insaccato in budello di maiale del diametro di 40 mm, legato ogni 10 cm con spago alimentare. La filza così ottenuta, fatta gocciolare ed asciugare a temperatura ambiente, viene successivamente conservata in luogo fresco per 8-10 giorni. Materie prime ed attrezzature per la preparazione:Ingredienti:carne, cuore e polmone di suino, sale, pepe, cannella, aglio, cons","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":2848,"name":"Barbusto o “Moretto PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656891","blurb":"traditional Italian meat product (PAT)"},{"id":2849,"name":"Bardiccio PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140657898","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2850,"name":"Bardolino superiore DOCG","country":"Italy","region":"Province of Verona","continent":"Europe","qid":"Q2884366","blurb":"Italian controlled and guaranteed designation of origin wine from Veneto"},{"id":2851,"name":"Barolo chinato","country":"Italy","continent":"Europe","qid":"Q656814","blurb":"Italian wine from Piedmont"},{"id":2852,"name":"Barzigole PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651407","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2853,"name":"Basini de Trent PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656961","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Dolcetti a base di uova, zucchero e mandorle sbucciate e pestate, di forma rotonda e di larghezza pari a circa tre o quattro centimetri. La ricetta per preparare questi piccoli dolci nostrani a base di mandorle, è assai semplice. I prodotti base utilizzati sono le mandorle, lo zucchero e le uova. Le attrezzature sono quelle classiche della pasticceria. Il Bertoluzza nel suo libro \"de Coquina\", descrive una ricetta dei Basini de Trent del secolo XVI che vi proponiamo. Le dosi degli ingredienti sono espresse in libbre. Una libbra è pari a kg. 0,336.","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":2854,"name":"Basotti PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654708","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2855,"name":"Bastardei PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655941","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2856,"name":"Bastoncini mandorlati di Cori PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655421","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2857,"name":"Bastoni PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655422","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2858,"name":"Batsoà PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656506","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2859,"name":"Bauernschinken PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140652297","blurb":"traditional Italian meat product (PAT)"},{"id":2860,"name":"bavette","country":"Italy","continent":"Europe","qid":"Q20031","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bavette%20side.png","url":"https://en.wikipedia.org/wiki/Bavette_(pasta)","infobox":true},{"id":2862,"name":"Beatine di Ghemme PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656741","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2863,"name":"Bebè di Sorrento PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652750","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2864,"name":"beccafico sardines","country":"Italy","continent":"Europe","qid":"Q2224749","blurb":"typical Sicilian dish made with sardines","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sarde%20a%20beccafico.jpg"},{"id":2865,"name":"Béchi panzalini o Filone a due tagli PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656962","blurb":"traditional Italian bakery product (PAT)"},{"id":2866,"name":"Beddo PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656581","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2867,"name":"Befana di Barga PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658322","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2868,"name":"Befanini PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q90416374","blurb":"traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Befanini%20foto.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2869,"name":"Bëggia PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656582","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2870,"name":"Bel e cot PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651490","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2871,"name":"Belicino PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657453","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2872,"name":"Belu PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140653056","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2873,"name":"Benaco Bresciano IGT","country":"Italy","region":"Province of Brescia","continent":"Europe","qid":"Q139891222","blurb":"Italian typical geographical indication wine from Lombardy"},{"id":2874,"name":"Bensone","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q3638314","blurb":"Italian desert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bensone%2C%20balsone%2C%20bals%C3%B2n.jpg","url":"https://en.wikipedia.org/wiki/Bensone","infobox":true,"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2875,"name":"Bensone PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140652116","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2876,"name":"Bergamasca IGT","country":"Italy","region":"Province of Bergamo","continent":"Europe","qid":"Q139891223","blurb":"Italian typical geographical indication wine from Lombardy"},{"id":2877,"name":"Bergamotto di Reggio Calabria - Olio essenziale PDO","country":"Italy","continent":"Europe","qid":"Q140642137","blurb":"Italian PDO essential oil"},{"id":2878,"name":"Bergna PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656507","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2879,"name":"Berlingozzo PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658324","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2880,"name":"Bernardo PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656027","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2881,"name":"Bertù PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656138","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2882,"name":"Bettelmat PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656583","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2883,"name":"Bettona IGT","country":"Italy","region":"province of Perugia","continent":"Europe","qid":"Q139899467","blurb":"Italian typical geographical indication wine from Umbria"},{"id":2884,"name":"Beuro coló PAT","country":"Italy","region":"Aosta Valley","continent":"Europe","qid":"Q140645922","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2885,"name":"Beuro de brossa PAT","country":"Italy","region":"Aosta Valley","continent":"Europe","qid":"Q140645923","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2886,"name":"Beuro PAT","country":"Italy","region":"Aosta Valley","continent":"Europe","qid":"Q140646261","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2887,"name":"Bianchittos PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140655197","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2888,"name":"Bianco dell'Empolese DOC","country":"Italy","region":"Metropolitan City of Florence","continent":"Europe","qid":"Q3639448","blurb":"Italian controlled designation of origin wine from Tuscany","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bianco%20empolese.jpg"},{"id":2889,"name":"Biancospino PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657330","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2890,"name":"Bibanesi PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659468","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2891,"name":"Bicciolani di Vercelli","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q3639714","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bicciolani.jpg","province":"Provincia di Vercelli","city":"Vercelli","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2892,"name":"Bicciolani PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656742","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2893,"name":"Bietole selvatiche al pomodoro PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657234","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2894,"name":"Bignè di Orentano PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658327","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2895,"name":"Bigoi PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659470","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2896,"name":"bigoli","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q609505","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bigoli2.jpg","url":"https://en.wikipedia.org/wiki/Bigoli","infobox":true,"ingredients":["Whole-wheat flour"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2897,"name":"Bigoli in salsa; PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659669","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2898,"name":"Bina PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656963","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Pane formato da quattro pezzi uniti tra loro. Peso di ogni singola pezzatura: 200 gr. circa. Materie prime ed attrezzature utilizzate per la preparazione:Gli ingredienti utilizzati per la produzione di questo pane sono: farina tipo 0, acqua, lievito, sale, olio d''oliva. La Bina si può fare in due modi: con la preparazione della cosiddetta biga o, in alternativa, ad impasto diretto. Le attrezzature utilizzate sono: impastatrice, spezzatrice, forno, attrezzatura minuta.","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":2899,"name":"Biova PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656743","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2900,"name":"Biroldo della Garfagnana PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140657901","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2901,"name":"Biroldo delle Apuane PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140657904","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2902,"name":"Biroldo di Lucca PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653226","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2903,"name":"Biscette PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655805","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2904,"name":"Bisciola PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q3640406","blurb":"traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bisciola%20valtellina%20cellulare.jpeg","url":"https://en.wikipedia.org/wiki/Bisciola","infobox":true,"ingredients":["Buckwheat flour","figs","honey","raisins","walnuts"],"prepSummary":"The bread requires a natural sourdough to prepare. The flour used is any of rye flour, type 00 wheat flour, or whole-wheat flour. Artisanal versions are made using buckwheat flour. The dough is additionally composed of butter, milk, sugar, and yeast. Ingredients added to the dough mixture include dried figs, honey, raisins, and walnuts. Some versions may substitute one or more of those ingredients with hazelnuts, pine nuts, almonds, or dried apricots. The process requires from 20 to 36 hours to obtain the full sourdough; a mother dough (also known as a starter) is mixed with the flour and water, then set aside to leaven for up to 6 hours.","course":"Room temperature","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2905,"name":"Biscione reggiano PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654722","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2906,"name":"Biscotin de Prost PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656139","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2907,"name":"Biscotti a \"s PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657687","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2908,"name":"Biscotti al latte PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q130486188","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2909,"name":"Biscotti al miele PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653841","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2910,"name":"Biscotti alle mandorle e al miele PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652210","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2911,"name":"Biscotti baicoli PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659472","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2912,"name":"Biscotti bolliti PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q82551888","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2913,"name":"Biscotti con le uova PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656433","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2914,"name":"Biscotti con seme di anice PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656434","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2915,"name":"Biscotti del Lagaccio","country":"Italy","continent":"Europe","qid":"Q3640408","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Biscottilagaccio.jpg"},{"id":2916,"name":"Biscotti del Lagaccio PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655806","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2917,"name":"Biscotti della salute 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— CC BY 4.0"},{"id":2922,"name":"Biscotti di Prato PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653637","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2923,"name":"Biscotti di semola di Gavenola PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655807","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2924,"name":"Biscotti duri PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q130486190","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2925,"name":"Biscotti e ciambelle all'uovo PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655424","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2926,"name":"Biscotti glassati 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4.0"},{"id":2931,"name":"Biscottini sciroppati PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140652193","blurb":"traditional Italian bakery product (PAT)"},{"id":2932,"name":"Biscotto a otto di Latronico PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651677","blurb":"traditional Italian bakery product (PAT)"},{"id":2933,"name":"Biscotto al coriandolo di Carbone PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651679","blurb":"traditional Italian bakery product (PAT)"},{"id":2934,"name":"Biscotto all'amarena PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653853","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2935,"name":"Biscotto anguilla regina PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654719","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2936,"name":"Biscotto col riccio PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658330","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2937,"name":"Biscotto con l’unto PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140651655","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2938,"name":"Biscotto della duchessa PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656746","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2939,"name":"Biscotto della monaca","country":"Italy","continent":"Europe","qid":"Q130486185","blurb":"typical biscuit from Catania, Italy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Biscotti%20della%20monaca.jpg"},{"id":2940,"name":"Biscotto di Ceglie Messapico 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(PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2945,"name":"Biscotto di S. Antonio PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655426","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2946,"name":"Biscotto di salsiccia di Sorano PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140657906","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2947,"name":"Biscotto di Sant'angelo PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653856","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2948,"name":"Biscotto di Sant'Anselmo PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655427","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2949,"name":"Biscotto di Taggia PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655808","blurb":"traditional Italian bakery product 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product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2968,"name":"Bocconetto PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q130486193","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2969,"name":"Bocconotti di Castel Frentano PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651212","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2970,"name":"bocconotto","country":"Italy","continent":"Europe","qid":"Q952366","blurb":"type of pastry in Italia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bocconotto%20from%20Castel%20Frentano.jpg","url":"https://en.wikipedia.org/wiki/Bocconotto","infobox":true},{"id":2971,"name":"Bocconotto di Mormanno PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652212","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2972,"name":"Bodino di uva Termarina PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654729","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2973,"name":"Bogoni di Badia Calavena PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658761","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2974,"name":"Bollito alla padovana PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659675","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2975,"name":"bollito misto","country":"Italy","continent":"Europe","qid":"Q733196","blurb":"Italian stew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Il%20bollito%20misto.jpg","url":"https://en.wikipedia.org/wiki/Bollito_misto","infobox":true,"ingredients":["Beef","veal","cotechino","whole hen or capon"],"course":"Secondo (Italian course)"},{"id":2976,"name":"Bomba allo zabaglione o di Canossa PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140663841","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2977,"name":"Bomba di polenta PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651630","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2978,"name":"Bomba di riso PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651635","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2979,"name":"Bomba di tagliatelle PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140663843","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2980,"name":"Bombarda PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653860","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2981,"name":"Bombetta PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657005","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2982,"name":"Bonarda dell'Oltrepò Pavese DOC","country":"Italy","region":"Province of Pavia","continent":"Europe","qid":"Q2750961","blurb":"Italian controlled designation of origin wine from Lombardy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Buena%20Vista%20Winery%20-%20September%202024%20-%20Sarah%20Stierch%2025.jpg"},{"id":2983,"name":"Bonassai PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657331","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2984,"name":"Bondiola al sugo di Este PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658764","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2985,"name":"Bondiola col lengual del padovano PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658767","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2986,"name":"Bondiola di Castelgomberto PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658770","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2987,"name":"Bondiola PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654525","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2988,"name":"Bondola della Val Leogra PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658774","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2989,"name":"Bonet PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656748","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2990,"name":"Bonzola PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140657912","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2991,"name":"Boreto PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140651869","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2992,"name":"Borlengo PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140652119","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2993,"name":"Bortellina PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651639","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2994,"name":"Bòrza e Puccàtta PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655428","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2995,"name":"Borzat PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655942","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2997,"name":"Bossolà di Chioggia PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659476","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":2998,"name":"Bostrengo PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656320","blurb":"traditional Italian bakery product (PAT)"},{"id":2999,"name":"Bottarga di cefalo di Orbetello PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653724","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3000,"name":"Bottarga di muggine PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140653051","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3001,"name":"Bottarga di tonno PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652356","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3002,"name":"Bottarga PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140652062","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3003,"name":"Boudin PAT","country":"Italy","region":"Aosta Valley","continent":"Europe","qid":"Q3641520","blurb":"traditional Italian meat product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Boudeun.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3004,"name":"Boves PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656584","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3005,"name":"Bovino piemontese PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656509","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3006,"name":"Bozza pratese PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653645","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3007,"name":"Bra PDO","country":"Italy","continent":"Europe","qid":"Q896436","blurb":"Italian PDO cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bra%20Duro%20cheese.jpg","url":"https://en.wikipedia.org/wiki/Bra_cheese","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0002","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3008,"name":"Braccialette PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657691","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3009,"name":"Bracciatello PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654733","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3010,"name":"Brachetto d'Acqui DOCG","country":"Italy","region":"Province of Alessandria","continent":"Europe","qid":"Q390630","blurb":"Italian controlled and guaranteed designation of origin wine from Piedmont","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Brachetto%20acquesi%20glass.jpg","url":"https://en.wikipedia.org/wiki/Brachetto_d'Acqui","infobox":true},{"id":3011,"name":"Brachetto d'Acqui spumante DOCG","country":"Italy","region":"Province of Cuneo","continent":"Europe","qid":"Q2923227","blurb":"type of the Brachetto d'Acqui Italian controlled designation of origin"},{"id":3012,"name":"braciola","country":"Italy","continent":"Europe","qid":"Q3643465","blurb":"any of several Italian dishes","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Braciola%20di%20maiale%20e%20melanzane%20ai%20ferri.jpg","url":"https://en.wikipedia.org/wiki/Braciola","infobox":true},{"id":3013,"name":"Braciola di capra di Siano PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q121075973","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3014,"name":"Braciola PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654215","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3015,"name":"Braciole sott’olio PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655114","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3016,"name":"Brandacujun PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655875","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3017,"name":"Branzi PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656029","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3018,"name":"Branzino delle valli da pesca venete PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659727","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3019,"name":"Brasadella PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140652156","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3020,"name":"Braschin PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656140","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3021,"name":"Brasciole pugliesi PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657235","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3022,"name":"Brazedèl PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656965","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Ciambellone dolce intrecciato, a forma di cerchio, dal colore marroncino ambrato e pasta giallo paglierino, del diametro da 25 a 40 cm e del peso variabile da 300 a 1000 gr. Per la preparazione del brazedèl, a seconda delle varie zone del Trentino, ci sono vari metodi, sia per i tempi di lievitazione e per la cottura, sia per la quantità e l’utilizzo di alcuni ingredienti.Ad esempio, nella Valle di Non non viene usata l’uva sultanina, mentre, in una variante tipica dell’Alto Garda Trentino, al posto dell’uva sultanina vengono utilizzate le molche, sottoprodotto della lavorazione delle olive (\"brazedel de molche\"). Materie prime ed attrezzature utilizzate per la preparazione:Ingredienti: farina di frumento, zucchero, burro, uvetta sultanina, tuorli d’uovo, latte, scorza di limone grattugiata, lievito di birra, sale.","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":3023,"name":"Breatl (Pagnotta) PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140656874","blurb":"traditional Italian bakery product (PAT)"},{"id":3024,"name":"Brecciotto di Roccalbegna PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658335","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3025,"name":"bresaola","country":"Italy","continent":"Europe","qid":"Q910095","blurb":"air dried and salted beef","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bresaola-Valt-IGP.jpg","url":"https://en.wikipedia.org/wiki/Bresaola","infobox":true},{"id":3026,"name":"Bresaola affumicata PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655943","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3027,"name":"Bresaola della Val d'Ossola PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656510","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3028,"name":"Bresaola della Valtellina PGI","country":"Italy","continent":"Europe","qid":"Q140642140","blurb":"Italian PGI meat product","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-1525","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3029,"name":"Bresaola di bufala PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655115","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3030,"name":"Bresaola di cavallo PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655944","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3031,"name":"brigidino di Lamporecchio","country":"Italy","continent":"Europe","qid":"Q3644751","blurb":"Italian dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pisa%2C%20Luminara%20di%20San%20Ranieri.%20Brigidini%20in%20piazza%20Cairoli%20%2801247%29.JPG"},{"id":3032,"name":"Brigidino di Lamporecchio PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658338","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3033,"name":"Bringoli PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658639","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Grossi spaghetti fatti a mano con farina e acqua Ingredienti: farina di grano tenero, acqua. Lavorazione: gli ingredienti vengono lavorati a mano (o con impastatrice); una volta ottenuto un impasto omogeneo si può procedere in due modi: a) viene tirata la sfoglia con il rasagnolo di legno su spianatoia di legno, dello spessore di circa 5/8 mm.; si tagliano in orizzontale delle strisce di pasta (larghe circa 10 cm.), a loro volta tagliate in piccole strisce (larghe circa 1 cm.), le quali vengono lavorate (arrotolate) a mano sulla spianatoia fino a formare dei grossi spaghetti lunghi circa 20/30 cm.; b) si strappano dall’impasto dei pezzetti di pasta e si lavorano a mano rotolandoli sulla spianatoia fino a formare dei grossi spaghetti lunghi circa 20/30 cm.. Conservazione: essendo un prodotto fresco, va conservato per 1/2 giorni al massimo, a temperatura di circa 4°C, su vassoi per aliment","equipment":"Impastatrice (se lavorato a macchina); - spianatoia di legno; - rasagnolo di legno.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3034,"name":"brioche con gelato","country":"Italy","continent":"Europe","qid":"Q121695915","blurb":"Italian dessert typical in Sicily","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Brioche%20gelato%20con%20panna.jpg"},{"id":3035,"name":"brioscia","country":"Italy","continent":"Europe","qid":"Q16533773","blurb":"brioche of Sicily","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sicilian%20brioche.jpg"},{"id":3036,"name":"Brisighella PDO","country":"Italy","continent":"Europe","qid":"Q3644926","blurb":"Italian PDO olive oil","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1513","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3037,"name":"Broccolata – Sos Broculos PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140653014","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3038,"name":"Brodetto di vongole PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654885","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3039,"name":"Brodo alla Santé di Bella PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651795","blurb":"traditional Italian traditional dish (PAT)"},{"id":3040,"name":"Brodo bugiardo PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140654899","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3041,"name":"Brodo de gaina PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659673","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3042,"name":"Brossa PAT","country":"Italy","region":"Aosta Valley","continent":"Europe","qid":"Q140645907","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3043,"name":"Brugnolusu de arrescottu PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652170","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3044,"name":"Brunello di Montalcino DOCG","country":"Italy","region":"Province of Siena","continent":"Europe","qid":"Q26667","blurb":"Italian controlled and guaranteed designation of origin wine from Tuscany","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bello%20Brunello.jpg","url":"https://en.wikipedia.org/wiki/Brunello_di_Montalcino","infobox":true,"prepSummary":"Brunello di Montalcino is made 100% from Sangiovese. Traditionally, the wine goes through an extended maceration period, where color and flavor are extracted from the skins. Following fermentation, the wine is then aged in oak."},{"id":3045,"name":"Brusaula PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654910","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3046,"name":"Bruschetta con i pomodori appesi PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657236","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3047,"name":"Brustengolo PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658642","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Dolce secco, basso di forma rettangolare o rotonda. Ingredienti: farina di mais, acqua, mele tagliate a fette, uvetta, pinoli, buccia di limone grattugiata, zucchero, gherigli di noce, semi di anice (oppure mistrà), olio di oliva. Lavorazione: si impasta, a mano o con impastatrice, la farina di mais con acqua calda leggermente salata fino a raggiungere una specie di polenta abbastanza molle. Si aggiungono gli altri ingredienti amalgamando bene il composto. Si stende il composto su una teglia alluminata ben unta fino a raggiungere lo spessore di 2 cm. circa. Si cuoce in forno a 180°C per circa 20/30 minuti. Conservazione: il prodotto fresco va conservato ad una temperatura di circa 6°/8° C per 2/3 giorni al massimo.","equipment":"Impastatrice (se lavorato a macchina); - bacina e/o contenitore in acciaio; - Mestoli in acciaio; - teglia da forno alluminata; - forno.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3048,"name":"Brusti e/o Baldonazzi PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656892","blurb":"traditional Italian meat product (PAT)"},{"id":3050,"name":"Brut di Villareggia PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140652268","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3051,"name":"Brut e bon PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656750","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3052,"name":"Brutti boni di Prato PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658341","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3053,"name":"Brutti e buoni","country":"Italy","continent":"Europe","qid":"Q3646108","blurb":"cookie of Italian origin","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Brutti%20e%20Buoni.JPG","url":"https://en.wikipedia.org/wiki/Brutti_ma_buoni","infobox":true,"ingredients":["Hazelnuts and/or almonds","meringue"]},{"id":3054,"name":"Brutti e buoni PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656141","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3055,"name":"Brutto buono ai pinoli PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653649","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3056,"name":"Bruzio PDO","country":"Italy","continent":"Europe","qid":"Q3646112","blurb":"Italian PDO olive oil","url":"https://en.wikipedia.org/wiki/Bruzio","infobox":true,"prepSummary":"Bruzio oil is extracted from wholesome olives, harvested in the Southern territories of the Province of Cosenza. Physical and mechanical processes that keep the original characteristics of the olives are used. After harvesting mature olives and pressing them, the wholesome olives are selected from all the olives harvested.","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1518","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3057,"name":"Bruzzo PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140654736","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3058,"name":"bucatini","country":"Italy","continent":"Europe","qid":"Q20007","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bucatini.jpg","url":"https://en.wikipedia.org/wiki/Bucatini","infobox":true,"ingredients":["Durum wheat flour","water"],"prepSummary":"Standard pasta machines will roll out sheets of flat pasta which are then cut into ribbons to make flat, ribbon-style pasta like fettuccine, tagliatelle, or pappardelle. Bucatini, on the other hand, has to be extruded rather than rolled. The pasta dough is fed into a machine that forces it through a perforated disk, very similar to a meat grinder. The shape of the pasta depends on the shape of the perforations. Bucatini are made with a disk with tiny circular perforations, which forces the pasta dough to emerge in long tubes. The tubes are then trimmed off to the desired length and then either cooked fresh or dried. Bucatini can be made at home with a stand mixer and a pasta extruder."},{"id":3059,"name":"Buccellato di Lucca PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658344","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3060,"name":"Buccellato PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q997642","blurb":"traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Buccellato%201.jpg","url":"https://en.wikipedia.org/wiki/Buccellato","infobox":true,"ingredients":["Candied fruit"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3061,"name":"Bucconettes PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657369","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3062,"name":"Bucconotto PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652215","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3063,"name":"Buccularu PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651866","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3064,"name":"Buccunottu gallipolino PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657165","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3065,"name":"Buddellucci o Viarelli PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655116","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3066,"name":"Budellino di agnello o capretto crudo PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656236","blurb":"traditional Italian meat product (PAT)"},{"id":3067,"name":"Budelluzzo di Grosseto PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653230","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3068,"name":"Buffeddi PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652218","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3069,"name":"Bugie o chiacchiere PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656751","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3070,"name":"Buiadnik PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140655040","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3071,"name":"Bullitu","country":"Italy","continent":"Europe","qid":"Q13195586","blurb":"Dish"},{"id":3072,"name":"Bunbunenn PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656142","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3073,"name":"Burano bussolai","country":"Italy","continent":"Europe","qid":"Q138849367","blurb":"typical biscuit from Burano, Italy"},{"id":3074,"name":"Buridda","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q3647314","blurb":"seafood soup or stew from Liguria, in Italy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Buridda%20di%20seppie%2001.jpg","url":"https://en.wikipedia.org/wiki/Buridda","infobox":true,"ingredients":["Fish","broth","tomato","onion","garlic"],"prepSummary":"Buriddas primary ingredients include seafood, fish broth, tomato, onion and garlic. Traditionally, the soup was served with gallette del marinaio (dry, round bread buns), which would be soaked in it. In contemporary times, toasted bread may be used. It may contain several types of fish, and additional seafoods may include eel, squid, clams or mussels.","course":"Secondo (Italian course)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3075,"name":"Buristo PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140654755","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3076,"name":"burrata di Andria","country":"Italy","continent":"Europe","qid":"Q63524591","blurb":"Italian cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Burrata%20di%20Andria%20IGP%201.jpg","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-01393","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3077,"name":"Burrata di Andria PGI","country":"Italy","continent":"Europe","qid":"Q140642144","blurb":"Italian PGI cheese"},{"id":3078,"name":"Burrata di bufala PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655222","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3079,"name":"Burrata PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657022","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3080,"name":"Burrell’ PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140651892","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3081,"name":"Burrida alla casteddaia PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140653061","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3082,"name":"Burrini e burrata di bufala PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652757","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3083,"name":"Burrino PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140652220","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3084,"name":"Burro al latte crudo di malga PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659037","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3085,"name":"Burro artigianale PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653001","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3086,"name":"Burro centrifugato di siero PAT","country":"Italy","region":"Aosta Valley","continent":"Europe","qid":"Q140645924","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3087,"name":"Burro di bufala PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653007","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3088,"name":"Burro di montagna PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656095","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3089,"name":"Burro di San Filippo PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655283","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3090,"name":"Burro PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140652472","blurb":"traditional Italian edible fat (PAT)"},{"id":3091,"name":"Buscel di fich PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656143","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3092,"name":"Busecchia PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654326","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3093,"name":"busiate with Trapanese pesto","country":"Italy","continent":"Europe","qid":"Q136679835","blurb":"typical Sicilian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pesto%20alla%20Trapanese%20-%20Wiki%20Loves%20Sicilia.jpg"},{"id":3094,"name":"Busiati col pesto trapanese PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657760","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3095,"name":"Bussolai buranèi PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659479","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3096,"name":"Bussolani PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655429","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3097,"name":"Bussolano di Soresina PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656145","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3098,"name":"Bussolano PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656144","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3099,"name":"Bustrengo","country":"Italy","continent":"Europe","qid":"Q42417869","blurb":"cake dish in Sammarinese cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bustrengo.jpg","url":"https://en.wikipedia.org/wiki/Bustrengo","infobox":true},{"id":3100,"name":"Bustrengo PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654674","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3101,"name":"Butirro PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651919","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3102,"name":"Butiru PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140651454","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3103,"name":"Buttafuoco dell'Oltrepò Pavese DOC","country":"Italy","region":"Province of Pavia","continent":"Europe","qid":"Q3881975","blurb":"Italian controlled designation of origin wine from Lombardy"},{"id":3104,"name":"Buzòla PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656966","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Ciambellone dolce, del peso di circa 500-750 grammi, a forma di cerchio di circa 25-30 cm, dal colore ambrato, ricoperto di granella di zucchero, con pasta di un bel color giallo paglierino, dalla particolare fragranza conferita dall’aggiunta di liquore. Materie prime ed attrezzature utilizzate per la preparazione:Ingredienti: farina di frumento, lievito di birra, burro, zucchero, latte, tuorli d’uovo, anice, o grappa, o altro liquore.Attrezzature: contenitori di plastica alimentare, impastatrice mastelli di legno a norma e piastra da forno.","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":3105,"name":"Cacc'e mmitte di Lucera DOC","country":"Italy","region":"Province of Foggia","continent":"Europe","qid":"Q3649244","blurb":"type of the Cacc'e mmitte di Lucera Italian controlled designation of origin"},{"id":3106,"name":"caccavelle","country":"Italy","continent":"Europe","qid":"Q16534530","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Caccavelle.jpg"},{"id":3107,"name":"Cacchiarelle PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655430","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3108,"name":"cacciatore","country":"Italy","continent":"Europe","qid":"Q627744","blurb":"Italian style of cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Flickr%20preppybyday%204618397089--Chicken%20cacciatore.jpg","url":"https://en.wikipedia.org/wiki/Cacciatore","infobox":true,"course":"Secondo (Italian course)"},{"id":3109,"name":"Cacciatore di asino PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658780","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3110,"name":"Cacciatore di cavallo PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658784","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3111,"name":"Cacciatore nostrano all’aglio di Caderzone PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656893","blurb":"traditional Italian meat product (PAT)","prepSummary":"Insaccato stagionato di puro maiale, da consumarsi allo stato crudo. La produzione si protrae per tutto l''anno; in passato essa avveniva, per problemi legati alla conservazione, solamente nel periodo che va da settembre ad aprile. Viene usata solamente la polpa scelta di maiale, ottenuta da animali allevati in modo naturale, aventi un peso morto non inferiore ai 120 kg. Dopo la spolpatura e una accurata selezione, la carne viene macinata una sola volta usando una macinatrice elettrica avente i fori di uscita del diametro di 6 mm.; viene poi aromatizzata e impastata per circa 2 minuti, usando una impastatrice ed eseguendo poi una ulteriore mescolatura manuale con lo scopo di preservare la granatura, evitando in questo modo una eccessiva omogeneizzazione, ottenendo la cosiddetta pasta. Si passa poi all''insaccaggio, utilizzando un cilindro munito di stantuffo meccanico, per mezzo del qual","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":3112,"name":"Cacciatori d’oca PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655945","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3113,"name":"Caci figurati PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657454","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3114,"name":"Caciata di Sezze PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655431","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3115,"name":"Caciatella di Maenza PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655432","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3116,"name":"Caciatelli PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140652231","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3117,"name":"Cacio di Genazzano PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655223","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3118,"name":"Cacio di nonno Nino di Montalto di Castro PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655224","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3119,"name":"Cacio di vacca bianca PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651241","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3120,"name":"cacio e pepe","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q5016033","blurb":"Italian pasta dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cacio%20e%20pepe.jpg","url":"https://en.wikipedia.org/wiki/Cacio_e_pepe","infobox":true,"ingredients":["or spaghetti","black pepper"],"prepSummary":"The pasta is prepared in boiling salted water as usual; it is then poured into the grated mixed with black pepper, with a little of the hot, starchy cooking water. The heat melts the cheese, and the starches in the water help bind the pepper and cheese to the pasta. Despite the apparent simplicity of , can easily become lumpy, rather than smooth and creamy. The effect of temperature on cheese proteins and starch concentration has been studied by researchers, who have devised a scientifically reliable way to make the dish, winning the 2025 Ig Nobel Prize in physics.","course":"(Italian course)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3121,"name":"Cacio fiore PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655225","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3122,"name":"Cacio in forma di limone PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656268","blurb":"traditional Italian cheese (PAT)"},{"id":3123,"name":"Cacio magno (semplice e alle erbe) PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655226","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3124,"name":"Cacio PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140652223","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3125,"name":"Caciobarile PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652761","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3126,"name":"Caciocapra PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659039","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3127,"name":"Caciocavallo abruzzese PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651179","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3128,"name":"Caciocavallo affumicato PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652767","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3129,"name":"Caciocavallo del Formicoso PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652772","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3130,"name":"Caciocavallo del Matese PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652775","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3131,"name":"Caciocavallo di Agnone PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656393","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3132,"name":"Caciocavallo di bufala (semplice e affumicata) PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655227","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3133,"name":"Caciocavallo di bufala PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652778","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3134,"name":"Caciocavallo di Castelfranco PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q48812916","blurb":"traditional Italian cheese (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Caciocavallo%20di%20Castelfranco%20-%20taglio.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3135,"name":"Caciocavallo di Ciminà PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140663770","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3136,"name":"Caciocavallo di grotta del Cervati e delle Gole di Pertosa PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652780","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3137,"name":"Caciocavallo di Massa di Maratea PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651384","blurb":"traditional Italian cheese (PAT)"},{"id":3138,"name":"Caciocavallo di Supino PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655228","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3139,"name":"Caciocavallo irpino di grotta PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652786","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3140,"name":"Caciocavallo palermitano PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657455","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3141,"name":"Caciocavallo PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656392","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3142,"name":"Caciocavallo podolico dauno PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657026","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3143,"name":"Caciocavallo podolico dei Monti Picentini PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652795","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3144,"name":"Caciocavallo podolico PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652791","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3145,"name":"Caciocavallo Silano PDO","country":"Italy","continent":"Europe","qid":"Q6541482","blurb":"Italian PDO cheese","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0003","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3146,"name":"Caciocavallo Stagionato di Grotta del Tanagro PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652798","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3147,"name":"Caciocavallo vaccino (semplice e affumicato) PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655229","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3148,"name":"Caciocchiato","country":"Italy","continent":"Europe","qid":"Q50352830","blurb":"Italian cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Caciocchiato.jpg"},{"id":3149,"name":"Caciocchiato PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652801","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3150,"name":"Caciofiore aquilano PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651180","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3151,"name":"Cacione di Civitella S. Paolo PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655433","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3152,"name":"Cacioricotta caprino del Cilento PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652805","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3153,"name":"Cacioricotta caprino orsarese PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140652549","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3154,"name":"Cacioricotta di bufala PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655230","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3155,"name":"Cacioricotta PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657027","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3156,"name":"Caciotta","country":"Italy","continent":"Europe","qid":"Q5016036","blurb":"Italian cheese","url":"https://en.wikipedia.org/wiki/Caciotta","infobox":true},{"id":3157,"name":"Caciotta caprina PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654966","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3158,"name":"Caciotta Cepranese PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655231","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3159,"name":"Caciotta degli Elimi PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657456","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3160,"name":"Caciotta dei Monti della Laga PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655233","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3161,"name":"Caciotta della Lunigiana PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653323","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3162,"name":"Caciotta della Sabina (semplice e alle erbe) PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655234","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3163,"name":"Caciotta di bufala (Pontina) PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655235","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3164,"name":"Caciotta di capra dei Monti Lattari PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652815","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3165,"name":"Caciotta di mucca PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655237","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3166,"name":"Caciotta di pecora PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658012","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3167,"name":"Caciotta di vacca ciociara (semplice ed aromatizzata) PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655238","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3168,"name":"Caciotta dolce PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653327","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3169,"name":"Caciotta genuina romana PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655241","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3170,"name":"Caciotta marchigiana","country":"Italy","continent":"Europe","qid":"Q79090568","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Caciotta%20marchigiana%202.jpg"},{"id":3171,"name":"Caciotta mista ai bronzi PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655243","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3172,"name":"Caciotta mista della Tuscia PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655245","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3173,"name":"Caciotta mista ovi PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140651882","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3174,"name":"Caciotta misto pecora PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659041","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3175,"name":"Caciotta PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140651997","blurb":"traditional Italian cheese (PAT)","prepSummary":"Formaggio da taglio prodotto con latte vaccino in forme di 1,5-3 kg di peso, di consistenza morbida e pastosa e sapore dolce, maturato per 15-20 giorni Dopo la pastorizzazione a 72°C il latte passa nella polivalente e quando si trova ad una temperatura di circa 38°C si aggiungono i fermenti ed il caglio. Dopo 15-20 minuti si procede alla rottura della cagliata, si fa sgrondare il siero e si effettua la formatura in stampi di diverse dimensioni per ottenere forme con peso variabile da 1.5-3 kg. Le forme vengono messe su dei cassoni chiusi per la stufatura con vapore, poi passano nelle vasche per la salamoia dove restano immerse per circa 12 ore. Si portano nelle celle di maturazione dove rimangono per circa 15-20 giorni a temperature di 4-5°C; vengono fatte asciugare in un locale ventilato con aria calda per un giorno e a questo punto sono pronte per la vendita.","equipment":"Pastorizzatore; - polivalente in acciaio inox; - cassoni e condotte di vapore per la stufatura; - stampi di plastica; - vasche per la salamoia; - spino, mestoli e minuterie varie in acciaio inox; - carrelli e tavole su cui si dispongono le forme durante la maturazione.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3176,"name":"Caciotta stagionata PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140651598","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3177,"name":"Caciotta vaccina al caglio vegetale PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654592","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3178,"name":"Caciotta vaccina frentana PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651310","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3179,"name":"Caciottina canestrata di Sorrento PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652819","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3180,"name":"Caciottina di bufala di Amaseno (semplice e aromatizzata) PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655248","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3181,"name":"Caciotto di Cirella di Platì PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140663773","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3182,"name":"Caciottone di Norcia PGI","country":"Italy","continent":"Europe","qid":"Q140642146","blurb":"Italian PGI cheese","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-02807","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3183,"name":"Caciu all'argintèra PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657762","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3184,"name":"Cadolet di capra PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656030","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3185,"name":"Caesar salad","country":"Mexico","continent":"Europe","qid":"Q275508","blurb":"salad of romaine lettuce and croutons","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Caesar%20salad%20%282%29.jpg","url":"https://en.wikipedia.org/wiki/Caesar_salad","infobox":true,"ingredients":["Romaine lettuce","croutons","Parmesan cheese","lemon juice","olive oil","egg yolks","Worcestershire sauce","anchovies"],"course":"Chilled or room temperature"},{"id":3186,"name":"Caffè in forchetta PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140663844","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3187,"name":"Cagionetti PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140654637","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3188,"name":"Calamaro di Saccaleva PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140655065","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3189,"name":"Calamita del lago di Fondi PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655656","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3190,"name":"Calandràca PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140655060","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3191,"name":"Calcione di Treia PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656321","blurb":"traditional Italian bakery product (PAT)"},{"id":3192,"name":"Calcioni di fave fritti PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656322","blurb":"traditional Italian bakery product (PAT)"},{"id":3193,"name":"Calzagatti PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140655273","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3194,"name":"Calzoncelli di Melfi PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651681","blurb":"traditional Italian bakery product (PAT)"},{"id":3195,"name":"Calzoncelli PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653865","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3196,"name":"Calzone con verdure PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655434","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3197,"name":"Calzone di Ischitella PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657167","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3198,"name":"Calzone PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653866","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3199,"name":"Calzone PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657237","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3200,"name":"Calzoni di ceci PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651683","blurb":"traditional Italian bakery product (PAT)"},{"id":3201,"name":"Calzoni di ricotta dolce PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657238","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3202,"name":"Calzoni PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656435","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3203,"name":"Camarro IGT","country":"Italy","region":"Province of Trapani","continent":"Europe","qid":"Q139899858","blurb":"Italian typical geographical indication wine from Sicily"},{"id":3204,"name":"Campagnola buschese PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656752","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3205,"name":"Campana PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656436","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3206,"name":"Campanelle","country":"Italy","continent":"Europe","qid":"Q869714","blurb":"type of pasta shaped like a bell or flower","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/EMS-110123-Campanelle-rule.JPG","url":"https://en.wikipedia.org/wiki/Campanelle","infobox":true,"ingredients":["Wheat"]},{"id":3207,"name":"Canasciunetti PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655435","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3208,"name":"Candelaus PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652902","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3209,"name":"Canederli trentini PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656967","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Caratteristico prodotto culinario della provincia di Trento, costituito da un impasto di pane raffermo, latte, lucaniche, pancetta, prezzemolo, aglio, grana trentino, uova, sale, pepe, noce moscata e altri ingredienti a seconda delle diverse vallate della nostra provincia, quindi confezionato in palline leggermente più piccole di quelle da biliardo. Per ottenere questo particolare piatto della gastronomia trentina rimandiamo alla ricetta. Vi sono inoltre numerose varianti che derivano per lo più dalla grande diffusione di questo piatto, soprattutto nelle zone di montagna. Materie prime ed attrezzature utilizzate per la preparazione:Gli ingredienti più usati e utilizzati per l''ottenimento di questo gustosissimo piatto della cucina trentina sono: il pane raffermo, gli insaccati, il grana trentino, le uova, la farina, il burro e il brodo di carne.","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":3210,"name":"Canèderlo al formaggio o Gnoches dà formài PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656968","blurb":"traditional Italian bakery product (PAT)"},{"id":3211,"name":"Canestrato di Moliterno","country":"Italy","continent":"Europe","qid":"Q3655318","blurb":"Italian PGI cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Canestrato%20di%20Moliterno%20%28IGP%29.jpg","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-0487","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3212,"name":"Canestrato PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656931","blurb":"traditional Italian cheese (PAT)","prepSummary":"Formaggio a pasta compatta, semicotta, a latte intero, da pasto o da grattugia, saporito e piccante; pasta di colore bianco o paglierino chiaro; occhiatura rada e piccola; crosta rugosa; forma cilindrica del diametro di cm. 20-22, altezza dello scalzo cm. 10­-12; peso della forma variabile da 3 a 3,5 kg.; pronto per il consumo da pasto dopo 90 giorni e da grattugia dopo 6 mesi. Le bovine vengono alimentate con erba al pascolo in malga o con fieno di prato stabile; la razione alimentare può essere integrata con mangimi semplici o composti consentiti, ma è escluso l''uso di qualsiasi conservante o additivo. Le razze interessate alla produzione del latte sono: la Bruna, la Pezzata nera e altre. La raccolta del latte viene fatta una o due volte al giorno, caldo in bidoni o refrigerato alla stalla con autocisterne coibentate. Per ottenere questo tipo di formaggio viene utilizzato latte intero","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":3213,"name":"Canestrato Pugliese PDO","country":"Italy","continent":"Europe","qid":"Q848331","blurb":"Italian PDO cheese","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0004","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3214,"name":"Canestrato vacchino PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657458","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3215,"name":"Canestrelletto di Torriglia PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140651461","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3216,"name":"Canestrelli biellesi PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656754","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3217,"name":"Canestrelli di Avosso PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655809","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3218,"name":"Canestrelli di castagne PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655810","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3219,"name":"Canestrelli novesi PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656755","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3220,"name":"Canestrelli PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651643","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3221,"name":"Canestrello di Brugnato PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655811","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3222,"name":"Canestrello di Carloforte PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652906","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3223,"name":"Canestrello di Taggia PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655812","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3224,"name":"Canino PDO","country":"Italy","continent":"Europe","qid":"Q2936377","blurb":"Italian PDO olive oil","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1506","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3225,"name":"Cannara IGT","country":"Italy","continent":"Europe","qid":"Q118818939","blurb":"Italian controlled designation of origin and guarantee wine from Umbria"},{"id":3226,"name":"Cannarricoli di Viggianello PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651685","blurb":"traditional Italian bakery product (PAT)"},{"id":3227,"name":"Cannazze PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653868","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3228,"name":"Cannillieri PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q130486195","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3229,"name":"Cannoli PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q836151","blurb":"traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cannolo%20siciliano%20with%20chocolate%20squares.jpg","url":"https://en.wikipedia.org/wiki/Cannoli","infobox":true,"ingredients":["Fried pastry dough","ricotta filling"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3230,"name":"Cannolicchio PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656488","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3231,"name":"Cannolo cilentano PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653871","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3232,"name":"Cannolo irpino PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653876","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3233,"name":"Cannolo tradizionale di Piana degli Albanesi e Santa Cristina Gela PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q130486196","blurb":"traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cannolo%20di%20Piana%20degli%20Albanesi%20all%27Azzurro%20Food%20Festival%202025%20a%20Sciacca%20%28AG%29.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3234,"name":"Cannonau di Sardegna DOC","country":"Italy","region":"Province of Cagliari","continent":"Europe","qid":"Q31841466","blurb":"Italian controlled designation of origin wine from Sardinia"},{"id":3235,"name":"Cannonau di Sardegna liquoroso dolce naturale DOC","country":"Italy","region":"Province of Cagliari","continent":"Europe","qid":"Q3655429","blurb":"type of the Cannonau di Sardegna Italian controlled designation of origin"},{"id":3236,"name":"Cannonau di Sardegna liquoroso secco DOC","country":"Italy","region":"Province of Cagliari","continent":"Europe","qid":"Q3655432","blurb":"type of the Cannonau di Sardegna Italian controlled designation of origin"},{"id":3237,"name":"Cannonau di Sardegna rosato DOC","country":"Italy","region":"Province of Cagliari","continent":"Europe","qid":"Q3655433","blurb":"type of the Cannonau di Sardegna Italian controlled designation of origin"},{"id":3238,"name":"Cannonau di Sardegna rosso DOC","country":"Italy","region":"Province of Cagliari","continent":"Europe","qid":"Q3655434","blurb":"type of the Cannonau di Sardegna Italian controlled designation of origin"},{"id":3239,"name":"Cannonau di Sardegna rosso riserva DOC","country":"Italy","region":"Province of Cagliari","continent":"Europe","qid":"Q3655435","blurb":"type of the Cannonau di Sardegna Italian controlled designation of origin"},{"id":3240,"name":"Cannonau di Sardegna superiore naturalmente secco DOC","country":"Italy","region":"Province of Cagliari","continent":"Europe","qid":"Q3655436","blurb":"type of the Cannonau di Sardegna Italian controlled designation of origin"},{"id":3241,"name":"Canocia de nassa PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140655066","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3242,"name":"Cantamessa Cepranese PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655437","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3243,"name":"Cantarelle PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651647","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3244,"name":"Cantucci di San Miniato PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140651657","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3245,"name":"Cantucci Toscani PGI","country":"Italy","continent":"Europe","qid":"Q140642150","blurb":"Italian PGI bakery product","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-01290","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3246,"name":"Canünsei de Sant'Antone PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656146","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3247,"name":"Caombasa PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652909","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3248,"name":"Caparosolo de ciosa o vongola verace di Chioggia PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659730","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3249,"name":"capellini","country":"Italy","continent":"Europe","qid":"Q20029","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Capelli%20angelo.jpg","url":"https://en.wikipedia.org/wiki/Capellini","infobox":true,"ingredients":["Durum wheat"]},{"id":3250,"name":"Capezzoli di Venere PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659483","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3251,"name":"Capicollo di Ricigliano PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652531","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3252,"name":"Capicollo di Zungoli PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652536","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3253,"name":"Capicollo PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140663795","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3254,"name":"Capocollo di Calabria PDO","country":"Italy","continent":"Europe","qid":"Q15979670","blurb":"Italian PDO meat product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sweetcapicola.JPG","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1570","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3255,"name":"Capocollo di Martina Franca PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657007","blurb":"traditional Italian meat product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Capocollo%20di%20martina.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3256,"name":"Capocollo o Lonza PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655117","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3257,"name":"Capocollo PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651318","blurb":"traditional Italian meat product (PAT)","prepSummary":"Salume di forma cilindrica, si presenta incartato con carta gialla e legato, il suo peso medio varia dai 2.5-3 kg. Una volta tagliato risulta di colore rossastro con venature di grasso. Sezionatura: la parte di suino interessata è il collo fino alla VI° costa; 2. disossatura; 3. rifilatura; 4. salagione: si ricopre con un preparato, composto da sale, pepe, aglio e vino bianco e lo si lascia per una settimana; 5. lavaggio e asciugatura; 6. confezionamento con carta gialla e legatura; 7. stagionatura per un periodo che varia dai 30 ai 60 gg., a seconda delle dimensioni. A volte vengono stagionati con il fumo per quattro mesi","equipment":"Coltelli di vario tipo, contenitori per mettere sotto sale, cella frigorifero","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)"},{"id":3258,"name":"Capocollo tipico senese PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653234","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3259,"name":"Caponata di melanzane PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657764","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3260,"name":"Cappellacci di zucca ferraresi PGI","country":"Italy","continent":"Europe","qid":"Q118814688","blurb":"Italian PGI pasta","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-01324","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3261,"name":"cappelletti","country":"Italy","continent":"Europe","qid":"Q1034869","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/02%20Cappelletti%20-%20Cappellacci%20-%20Pasta%20ripiena%20-%20Cucina%20tipica%20-%20Ferrara.jpg","url":"https://en.wikipedia.org/wiki/Cappelletti_(pasta)","infobox":true},{"id":3262,"name":"Cappelletti all'uso di Romagna PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651652","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3263,"name":"Cappelletti PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651656","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3264,"name":"Cappelletto reggiano PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654737","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3265,"name":"Cappello del prete PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651494","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3266,"name":"Cappon magro PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655876","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3267,"name":"Capponata PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655878","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3268,"name":"Cappone di Monasterolo di Savigliano PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656512","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3269,"name":"Cappone di Morozzo PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656513","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3270,"name":"Cappone di Racconigi PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656514","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3271,"name":"Cappone di San Damiano d'Asti PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656515","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3272,"name":"Cappone di Vesime PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656516","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3273,"name":"Cappone friulano PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654913","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3274,"name":"Cappone rustico PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140652165","blurb":"traditional Italian meat product (PAT)"},{"id":3275,"name":"Capra alla neretese PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651163","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3276,"name":"Capra bollita PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652541","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3277,"name":"Capra e fagioli","country":"Italy","region":"Hinterland of Imperia","continent":"Europe","qid":"Q61743260","blurb":"Italian dish","url":"https://en.wikipedia.org/wiki/Capra_e_fagioli","infobox":true,"ingredients":["Goat meat","beans","white wine","olive oil","onions","carrots","celery","lardo"],"course":"Secondo (Italian course)"},{"id":3278,"name":"Caprese salad","country":"Italy","region":"Capri","continent":"Europe","qid":"Q568364","blurb":"Italian salad made of sliced fresh mozzarella, tomatoes, and sweet basil","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Caprese-1.jpg","url":"https://en.wikipedia.org/wiki/Caprese_salad","infobox":true,"ingredients":["Mozzarella","tomatoes","basil","olive oil","balsamic vinegar"]},{"id":3279,"name":"Capretto da latte pesante PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655946","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3280,"name":"Capretto della Val Vigezzo PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656517","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3281,"name":"Capretto delle Apuane PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140657915","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3282,"name":"Capretto in fricassea di Rivello PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651322","blurb":"traditional Italian meat product (PAT)"},{"id":3283,"name":"Capretto sardo da latte PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652730","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3284,"name":"Capriata alla martinese PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657241","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3285,"name":"Capriata PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657240","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3286,"name":"Caprino a coagulazione lattica PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656031","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3287,"name":"Caprino a coagulazione presamica PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656032","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3288,"name":"Caprino abruzzese PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651243","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3289,"name":"Caprino al lattice di fico PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140663910","blurb":"traditional Italian cheese (PAT)"},{"id":3290,"name":"Caprino conciato del Montemaggiore PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652824","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3291,"name":"Caprino dell'Aspromonte PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140663775","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3292,"name":"Caprino della Val Vigezzo PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656585","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3293,"name":"Caprino di malga PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140652009","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3294,"name":"Caprino lattico piemontese PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656586","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3295,"name":"Caprino Nicastrese PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651940","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3296,"name":"Caprino PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140652003","blurb":"traditional Italian cheese (PAT)","prepSummary":"Formaggio a pasta semicotta, a latte intero, pastorizzato, da pasto; pasta sostenuta, compatta, di colore bianco o paglierino; occhiatura rada, piccola, sparsa; crosta dura, liscia; forma cilindrica del diametro cm. 19-21, altezza dello scalzo cm. 6-9; peso della forma variabile da 2 a 3 kg.; pronto per il consumo dopo 15-20 giorni. Il latte utilizzato deve provenire da capre alimentate con erba al pascolo in malga o con fieno di prato stabile. La razione alimentare giornaliera può essere integrata con mangimi semplici o composti consentiti, ma è escluso l''uso di qualsiasi conservante o additivo. Le razze sono quelle maggiormente diffuse nel nostro territorio. La raccolta del latte viene fatta una o due volte al giorno, caldo in bidoni o refrigerato alla stalla con autocisterne coibentate. Per ottenere questo tipo di formaggio, può essere miscelato in caldaia il latte di due o tre munte","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3297,"name":"Caprino presamico (di latte vaccino) di Supino PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655250","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3298,"name":"Caprino presamico piemontese PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656587","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3299,"name":"Caprino stagionato PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654967","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3300,"name":"Caprino vaccino PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656033","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3301,"name":"Caprino valsesiano o Crava PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656588","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3302,"name":"Capunsei PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656147","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3303,"name":"capunti","country":"Italy","continent":"Europe","qid":"Q21976352","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Capunti.jpg","url":"https://en.wikipedia.org/wiki/Capunti","infobox":true},{"id":3304,"name":"Capunti con cardoncelli e mollica fritta PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657242","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3305,"name":"Caragnoli PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656437","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3306,"name":"Caramelle classiche dure PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656757","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3307,"name":"Carapigna PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140651542","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3308,"name":"carbonara","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q876624","blurb":"pasta dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Espaguetis%20carbonara.jpg","url":"https://en.wikipedia.org/wiki/Carbonara","infobox":true,"ingredients":["Pasta (usually spaghetti)","guanciale (alternatively pancetta)","eggs","black pepper"],"prepSummary":"The pasta is cooked in boiling water salted only moderately, due to the saltiness of the cured meat and the hard cheese. The meat is briefly fried in a pan in its own fat. A mixture of raw eggs (or yolks), grated cheese, and a liberal amount of ground black pepper is combined with the hot pasta either in the pasta pot or in a serving dish or bain-marie, Various shapes of pasta can be used, almost always dried durum wheat pasta.","course":"(Italian course)","originClaims":["Italy","United States"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3309,"name":"Carcent PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656148","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3310,"name":"Carchiola PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651687","blurb":"traditional Italian bakery product (PAT)"},{"id":3311,"name":"Carciofi al gratin PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657243","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3312,"name":"Carciofi con uova e formaggio PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657244","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3313,"name":"Carciofi fritti PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657245","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3314,"name":"Carciofi ripieni PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657246","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3315,"name":"Carciofo alla matticella di Velletri PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655624","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3316,"name":"Cardi in pastella PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657767","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3317,"name":"Cardi in umido PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654853","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3318,"name":"Cardoni gratinati PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657247","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3319,"name":"Càren de pègora en salamoia PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140652462","blurb":"traditional Italian meat product (PAT)"},{"id":3320,"name":"Carfogn PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659485","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3321,"name":"Cargiuni PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655438","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3322,"name":"Cariton PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656758","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3323,"name":"Carn seca PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656518","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3324,"name":"Carne “fumada” di Siror PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656894","blurb":"traditional Italian meat product (PAT)","prepSummary":"Prodotto ottenuto utilizzando il girello di manzo, poi passato in una salamoia secca per un periodo limitato e successivamente affumicato. Da consumarsi allo stato crudo. Dalla coscia disossata del manzo si estrae la parte del girello che viene successivamente sgrassata e introdotta in una rete tipo arrosto e quindi posta in apposita vasca di plastica per alimenti, in una salamoia secca, costituita da sale, pepe, alloro, ginepro, rosmarino ed eventuali altre spezie naturali, conservanti (potassio-nitrato) e antiossidante E300, per un periodo di 15 giorni. Durante questo periodo si procede ad una rivoltatura dei pezzi di girello in modo da amalgamare la salatura. I pezzi di manzo vengono poi asciugati in apposito locale e quindi affumicati in forno con segatura di legno di foglia con aggiunta di rami di ginepro per conferire il caratteristico profumo e sapore. Successivamente la Carne fum","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":3325,"name":"Carne “salada” di capra o di pecora PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656896","blurb":"traditional Italian meat product (PAT)"},{"id":3326,"name":"Carne “salmistrada” della Valle di Cembra o Carne “fumada” se affumicata PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656899","blurb":"traditional Italian meat product (PAT)"},{"id":3327,"name":"Carne al fornello di Locorotondo PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140652512","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3328,"name":"Carne al latte PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654219","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3329,"name":"Carne arrosto di Laterza PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657008","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3330,"name":"Carne bovina di razza Romagnola PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654693","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3331,"name":"Carne bufalina PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652543","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3332,"name":"Carne caprina calabrese PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651868","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3333,"name":"Carne de fea afumegada PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658787","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3334,"name":"Carne del cavallo del Catria PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656237","blurb":"traditional Italian meat product (PAT)"},{"id":3335,"name":"Carne della razza bovina Marchigiana PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654528","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3336,"name":"Carne della razza Bovina Marchigiana PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656238","blurb":"traditional Italian meat product (PAT)"},{"id":3337,"name":"Carne di bovino maremmano PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655118","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3338,"name":"Carne di bovino podolico PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652546","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3339,"name":"Carne di bufala Pontina PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655119","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3340,"name":"Carne di capra PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140654760","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3341,"name":"Carne di cavallo affumicata PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656900","blurb":"traditional Italian meat product (PAT)","prepSummary":"Carne affumicata da consumarsi al naturale, con pane casereccio o pane di segale leggermente spalmato di burro fresco; condita con olio, limone ed erba cipollina, oppure abbinata a formaggi freschi vaccini e caprini. Per la produzione di questo tipo di carne affumicata si usa la fesa, il girello o le parti anteriori del cavallo (in questo caso si ottiene una carne con un po'' di grasso). I tagli sopra menzionati vengono eseguiti in modo da ottenere dei pezzi di carne di circa 5 kg. Questi vengono accatastati in fusti di acciaio (ogni fusto contiene circa un quintale di carne) e aromatizzati con una salamoia secca, fatta con sale, aglio, ginepro, erbe aromatiche, spezie e conservanti (es. nitrati). Sopra il fusto viene posto un coperchio con dei pesi per la pressatura della carne, che rimane in salamoia alla temperatura di 4 °C per circa 25 giorni, in modo tale che acquisti aromaticità e ","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":3342,"name":"Carne di cavallo di Comano PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653239","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3343,"name":"Carne di coniglio leprino viterbese PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655122","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3344,"name":"Carne di maiale nero calabrese PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651870","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3345,"name":"Carne di maiale salata PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651873","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3346,"name":"Carne di mucca pisana del Parco di Migliarino PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140651589","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3347,"name":"Carne di musso PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658790","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3348,"name":"Carne di pecora secca PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655125","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3349,"name":"Carne di pecora Sopravvissana PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656239","blurb":"traditional Italian meat product (PAT)"},{"id":3350,"name":"Carne di razza Calvana PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140657916","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3351,"name":"Carne di razza maremmana PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140657919","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3352,"name":"Carne di razza Sardo PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140651508","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3353,"name":"Carne di suino di razza Casertana PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652550","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3354,"name":"Carne fresca di vacca PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140654820","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3355,"name":"Carne ovina calabrese PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651875","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3356,"name":"Carne ovina di Laticauda PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652555","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3357,"name":"Carne Podolica calabrese PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651877","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3358,"name":"Carne Podolica lucana PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651324","blurb":"traditional Italian meat product (PAT)"},{"id":3359,"name":"Carne podolica PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140652518","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3360,"name":"Carne salada del trentino PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q3660408","blurb":"traditional Italian meat product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Carne%20Salada%20e%20fasoi.JPG"},{"id":3361,"name":"Carne Salada del Trentino PGI","country":"Italy","continent":"Europe","qid":"Q140642159","blurb":"Italian PGI meat product","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-03201","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3362,"name":"Carne salata PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653244","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3363,"name":"Carne Sardo PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140651511","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3364,"name":"Carne Saucicciara di Pietramelara PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652560","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3365,"name":"Carne secca PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655947","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3366,"name":"Carne sotto il testo PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655879","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3367,"name":"Carpa del Trasimeno PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658711","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","prepSummary":"Corpo robusto, slanciato, appiattito sui fianchi, ricoperto da grosse squame. Presenta dorso bruno, fianchi dorati e ramati, ventre giallastro, pinne pelviche e pinna anale rossastre. Il peso medio e di 5 Kg, la lunghezza va dai 50 ai 60 cm. Carni ottime e gustose Tecniche di pesca: tramaglio (retoni da regina), fila, tofo, bottata (raramente), giacchio (in disuso). Usata anche la lenza da fondo (ami: m. 3-6; esche: lombrico e polenta). Pasturazione utile. Fino a taglie max di 2-3 Kg può venire decapitata, sviscerata, spellata, sfilettata, refrigerata. Per taglie superiori si ricorre all’eviscerazione e desquamatura poi al confezionamento e successivo congelamento in tunnel.","equipment":"E’ consuetudine mantenere esemplari vivi in vasche di vetroresina idonee all’uso","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3368,"name":"Carpaccio di bufala PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655128","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3369,"name":"Carrati PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653879","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3370,"name":"Carscenta della Lunigiana PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653651","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3371,"name":"Carso DOC","country":"Italy","region":"Province of Gorizia","continent":"Europe","qid":"Q387806","blurb":"Italian controlled designation of origin wine from Friuli-Venezia Giulia","url":"https://en.wikipedia.org/wiki/Carso_DOC","infobox":true},{"id":3372,"name":"Cartellate","country":"Italy","continent":"Europe","qid":"Q385542","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cartellate%20di%20Canosa%20%284%29.jpg"},{"id":3373,"name":"Cartellate con mosto PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653880","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3374,"name":"Cartellate PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657169","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3375,"name":"Cartoceto PDO","country":"Italy","region":"Marche","continent":"Europe","qid":"Q3660942","blurb":"Italian PDO olive oil","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0292","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3376,"name":"Casàda PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q117307969","blurb":"traditional Italian cheese (PAT)","url":"https://en.wikipedia.org/wiki/Cas%C3%A0da","infobox":true,"prepSummary":"Ricotta vaccina, in porzioni del peso di circa 100-150 gr, ricoperta di panna, che può essere ottenuta anche sostituendo la \"tenza\" (latte vaccino cagliato) con la ricotta. Casàda con la tenza Il latte utilizzato, nella cui lavorazione è vietato l’uso di qualsiasi additivo o conservante, deve provenire da bovine di razza Bruna, Grigio Alpina e altre, alimentate con fieno di prato stabile, o al pascolo; è consentito anche l’uso di mangimi semplici o composti, ma è escluso l’uso di insilati.La raccolta del latte viene eseguita una o due volte al giorno.Al mattino vengono miscelate nella caldaia la munta smagrata della sera (circa 1/3 del totale) con quella intera della mattina (2/3 del totale); la scrematura avviene per affioramento naturale.Al latte, riscaldato gradualmente in caldaia con agitazione lenta, con rotella o altro attrezzo fino alla temperatura di 32-34 °C, può essere aggiunto","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3377,"name":"Casata pontecorvese PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655439","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3378,"name":"Casatella Trevigiana PDO","country":"Italy","continent":"Europe","qid":"Q12899215","blurb":"Italian PDO cheese","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0348","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3379,"name":"Casatiello dolce PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653882","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3380,"name":"Casatiello sugna e pepe PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653886","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3381,"name":"Casatta di Corteno Golgi PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656034","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3382,"name":"Casavecchia di Pontelatone DOC","country":"Italy","region":"Province of Caserta","continent":"Europe","qid":"Q118818946","blurb":"Italian controlled designation of origin wine from Campania"},{"id":3383,"name":"Caschettas PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652912","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3384,"name":"Cascio pecorino lievito PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140652175","blurb":"traditional Italian cheese (PAT)"},{"id":3385,"name":"Casciotta d'Urbino PDO","country":"Italy","continent":"Europe","qid":"Q1046941","blurb":"Italian PDO cheese","url":"https://en.wikipedia.org/wiki/Casciotta_d'Urbino","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0005","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3386,"name":"Casecc PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654594","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3387,"name":"Casieddo o Casieddu PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140663724","blurb":"traditional Italian cheese (PAT)"},{"id":3388,"name":"Casizolu di pecora PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652751","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3389,"name":"Casizolu PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140654904","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3390,"name":"Caso conzato PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652829","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3391,"name":"Caso di Elva PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140652282","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3392,"name":"Caso maturo PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652832","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3393,"name":"Caso Vallicelli PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652839","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3394,"name":"Casolet PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656035","blurb":"traditional Italian cheese (PAT)","prepSummary":"Formaggio a pasta cruda, tenera, morbida, a latte intero; pasta di colore bianco o paglierino chiaro, cruda; occhiatura rada e piccola; crosta liscia e regolare; forma cilindrica del diametro cm. 10-22, altezza dello scalzo cm. 7-12; peso della forma variabile da 1 a 3 kg.; pronto per il consumo dopo 20-30 giorni. Il latte utilizzato deve provenire da mucche alimentate con erba al pascolo in malga o con fieno di prato stabile. La razione alimentare giornaliera può essere integrata con mangimi semplici o composti consentiti, ma è escluso l''uso di qualsiasi conservante o additivo. Le razze sono quelle maggiormente diffuse in val di Sole. La raccolta del latte viene fatta una o due volte al giorno, caldo in bidoni o refrigerato alla stalla con autocisterne coibentate. Per la produzione di questo tipo di formaggio viene utilizzato il latte di una o due munte, intero riscaldato alla temperat","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3395,"name":"Casoncelli della bergamasca PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656149","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3396,"name":"Casoncello di Barbariga PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656151","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3397,"name":"Casoncello di Pontoglio PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656152","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3398,"name":"Casoperuto e marzolino PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652844","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3399,"name":"Casoretta PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656036","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3400,"name":"Cassata siciliana PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q1048282","blurb":"traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cassatasiciliana.jpg","url":"https://en.wikipedia.org/wiki/Cassata","infobox":true,"ingredients":["Sponge cake","fruit juice or liqueur","ricotta","candied peel","marzipan","icing"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3401,"name":"Cassateddi di Calatafimi PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q130486197","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3402,"name":"Cassateddi PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657692","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3403,"name":"Cassatella di Agira PAT","country":"Italy","region":"Agira","continent":"Europe","qid":"Q3661967","blurb":"traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cassatelle%20di%20Agira%203.jpg","url":"https://en.wikipedia.org/wiki/Cassatella_di_Agira","infobox":true,"ingredients":["Chickpea or durum wheat flour","almonds","cocoa","eggs","sugar"]},{"id":3404,"name":"Cassatella di ceci PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q130486198","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3405,"name":"Cassatella di Sant'Agata","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q3661969","blurb":"traditional pastry from Catania, Italy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Minnuzze%20di%20sant%27aita.jpg","url":"https://en.wikipedia.org/wiki/Cassatella_di_sant'Agata","infobox":true,"ingredients":["Sponge cake","fruit juice or liqueur","ricotta","candied peel","marzipan","icing"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3406,"name":"Cassatella PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q3661968","blurb":"traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cassateddi%20di%20Alcamo.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3407,"name":"Cassatina vegliese PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140652625","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3408,"name":"Cassola de pisci / Pisci a cassola PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140653046","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3409,"name":"Cassola di pecora PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657412","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3410,"name":"Cassopipa PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q139148492","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3411,"name":"Castagna Roscetta della valle Roveto","country":"Italy","continent":"Europe","qid":"Q23902671","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Castagna%20Roscetta%20Valle%20Roveto.jpg"},{"id":3412,"name":"castagnaccio","country":"Italy","continent":"Europe","qid":"Q3662049","blurb":"Italian chestnut flour cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Castagnaccio%20ligure.jpg","url":"https://en.wikipedia.org/wiki/Castagnaccio","infobox":true,"ingredients":["Chestnut flour"]},{"id":3413,"name":"Castagnaccio PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651660","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3414,"name":"Castagnaccio PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655880","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3415,"name":"Castagnaccio toscano PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140655251","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3416,"name":"Castagne stampate PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655441","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3417,"name":"Castagnole","country":"Italy","continent":"Europe","qid":"Q3662063","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Castagnole.jpg"},{"id":3418,"name":"Castagnole PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140652196","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Gnocchetti fritti imbevuti di alchermes o cosparsi di miele o zucchero. Esistono due varianti: a) morbide (impasto lento e cremoso); b) dure (impasto morbido ed elastico). Ingredienti: farina di grano tenero, uova, mistrà o rhum, buccia di limone grattugiata, olio di semi oppure olio d’oliva oppure burro, un pizzico di lievito chimico, strutto di suino per la frittura. Lavorazione: gli ingredienti vengono lavorati a mano o in impastatrice fino ad ottenere un composto fluido e cremoso. Il composto va coperto e lasciato riposare per circa 15 minuti. Si versa poi l’impasto a cucchiaiate nello strutto bollente; durante la cottura, le castagnole devono aumentare di volume. Infine, vengono scolate su carta assorbente e cosparse di alchermes, miele o zucchero a piacere. Conservazione: il prodotto fresco va conservato ad una temperatura di circa 6°/8° C per 2/3 giorni al massimo","equipment":"Contenitori e mestoli in acciaio; - Friggitrice o padella per friggere; - fuochi; - carta assorbente; - vassoi per alimenti","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)"},{"id":3419,"name":"Castagnolo al farro PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656323","blurb":"traditional Italian bakery product (PAT)"},{"id":3420,"name":"Castelmagno PDO","country":"Italy","continent":"Europe","qid":"Q1249286","blurb":"Italian PDO cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Castelmagno%20%28formaggio%29.jpg","url":"https://en.wikipedia.org/wiki/Castelmagno_cheese","infobox":true,"prepSummary":"The cheese has traditionally been made in the Valle Grana, in the southwest of the province of Cuneo, where production is permitted today within the boundaries of the comuni (municipalities) of Castelmagno, Pradleves and Monterosso Grana.","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0006","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3421,"name":"Castrato biellese PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656519","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3422,"name":"Castrato di Romagna PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651904","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3423,"name":"Casu axedu PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140655384","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3424,"name":"Casu cottu PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652755","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3425,"name":"Casu frazigu PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140655193","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3426,"name":"Casu friscu PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652759","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3427,"name":"Casu in filixi PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652758","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3428,"name":"Casu Musciu PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652847","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3429,"name":"Casu ré pecóra del Matese PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652850","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3430,"name":"Casuforte di Statigliano PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140651356","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3431,"name":"Casunziei PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659488","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3432,"name":"Catalanesca del Monte Somma IGT","country":"Italy","region":"Metropolitan City of Naples","continent":"Europe","qid":"Q139899802","blurb":"Italian typical geographical indication wine from Campania"},{"id":3433,"name":"Catalufas Tzacarramanu PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657370","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3434,"name":"Cavagnetto di Brugnato PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655814","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3435,"name":"Cavallucci di Siena PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653654","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3436,"name":"Cavallucci e pigne PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655442","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3437,"name":"Cavallucci PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656324","blurb":"traditional Italian bakery product (PAT)"},{"id":3438,"name":"Cavate PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657769","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3439,"name":"Cavatelli con la mollica PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651797","blurb":"traditional Italian traditional dish (PAT)"},{"id":3440,"name":"Cavatelli o Cecatelli PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140652233","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3441,"name":"Cavatelli PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653891","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3442,"name":"Cavatello vitorchianese con il finocchietto selvatico PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655625","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3443,"name":"Cavatiello di Palomonte PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653893","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3444,"name":"Caviadini PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656154","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3445,"name":"Cavolfiore all'uso di Romagna PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654856","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3446,"name":"Cavolfiore stufato – Cauli a frori soffocau PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657414","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3447,"name":"Cavoli ripieni PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651785","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3448,"name":"Cazatelli PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140652235","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3449,"name":"Cazzateddhra di Nardò PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140652630","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3450,"name":"Cazzateddhra di Surbo PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657171","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3451,"name":"Cecatiello Paupitano PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653894","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3452,"name":"Ceciarello di Vejano PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655626","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3453,"name":"Cecina PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140654862","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3454,"name":"Cefali delle valli da pesca venete PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659733","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3455,"name":"Cefalo del Polesine PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659737","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3456,"name":"Ceglie biscuit","country":"Italy","continent":"Europe","qid":"Q3640411","blurb":"biscuit made with almonds typical of Ceglie, Brindisi, Apulia, Italy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Biscotto%20di%20Ceglie.jpg"},{"id":3457,"name":"Cenci PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140651659","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3458,"name":"cencioni","country":"Italy","continent":"Europe","qid":"Q16858629","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cencioni.jpg","url":"https://en.wikipedia.org/wiki/Cencioni","infobox":true},{"id":3459,"name":"Ceppellate di Trivento PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656438","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3460,"name":"Cerasuolo d'Abruzzo DOC","country":"Italy","region":"Province of Chieti","continent":"Europe","qid":"Q2946359","blurb":"type of the Montepulciano d'Abruzzo Italian controlled designation of origin","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Montepulciano%20d%27Abruzzo%20Cerasuolo%202007.jpg","url":"https://en.wikipedia.org/wiki/Cerasuolo_d'Abruzzo","infobox":true,"prepSummary":"Cerasuolo is made in the rosato style using the same DOC composition rules as the red wines of Montepulciano d'Abruzzo: at least 85% Montepulciano, and the remainder Sangiovese or other local varieties. Finished Cerasuolo wines must have a minimum alcohol level of 12%, and be released no earlier than 1 January of the year following vintage (about 2–3 months of bottle age). For wines marked Superiore, the minimum alcohol is higher at 12.5% and the earliest release date is 1st of March in the year following vintage (about 4–5 months of bottle age)."},{"id":3461,"name":"Cerasuolo di Vittoria DOCG","country":"Italy","region":"Province of Catania","continent":"Europe","qid":"Q1054633","blurb":"Italian controlled and guaranteed designation of origin wine from Sicily","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cerasuolo%20di%20Vittoria.jpg","url":"https://en.wikipedia.org/wiki/Cerasuolo_di_Vittoria","infobox":true,"prepSummary":"Some makers, for example COS, mature the wine in terracotta amphorae rather than oak barrels in order to eliminate the influence of wood on the flavour of the wine. The wine combines the fragrant, floral characters of Frappato with the full body and tannins from Nero d'Avola."},{"id":3462,"name":"Cervellata PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657009","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3463,"name":"Cervellatine PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652561","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3464,"name":"Cevrin","country":"Italy","continent":"Europe","qid":"Q48804095","blurb":"Goat's chees of Italy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cevrin%20di%20Coazze.jpg"},{"id":3465,"name":"Cevrin di Coazze PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656590","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3466,"name":"Cherry of Vignola","country":"Italy","continent":"Europe","qid":"Q55185326","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ciliegie%20di%20Vignola.jpg"},{"id":3467,"name":"Cherseinta sotto le braci PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651668","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3468,"name":"Chestnut hearts","country":"Italy","continent":"Europe","qid":"Q130807868","blurb":"South Tyrolean dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kastanienherzen%20Cafe%20Monika%20Bozen%20%281%29.jpg"},{"id":3469,"name":"Chiacchiere PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653898","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3470,"name":"Chianti Classico DOCG","country":"Italy","region":"Province of Siena","continent":"Europe","qid":"Q2713152","blurb":"Italian controlled and guaranteed designation of origin wine from Tuscany","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Vineyards%20in%20the%20Chianti%20Classico%20valleys.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0108","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3471,"name":"Chianti Classico PDO","country":"Italy","continent":"Europe","qid":"Q3667436","blurb":"Italian PDO olive oil","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Natural%20Interaction%20Olive%20Oil.jpg"},{"id":3472,"name":"Chianti DOCG","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q750979","blurb":"Italian controlled and guaranteed designation of origin wine from Tuscany","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Italian%20DOCG%20Chianti%20label.jpg","url":"https://en.wikipedia.org/wiki/Chianti","infobox":true,"province":"Province of Arezzo","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3473,"name":"Chichiripieno o Chichì PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656325","blurb":"traditional Italian bakery product (PAT)"},{"id":3474,"name":"Chienolella Apicese PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653902","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3475,"name":"Chinotto candito PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140652107","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3476,"name":"Chinulille PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652219","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3477,"name":"Chisolini PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651670","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3478,"name":"Chizze reggiane PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651382","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3479,"name":"Ciabatta di S. Antonio PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654428","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3480,"name":"Ciacamarini PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655443","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3481,"name":"Ciaccia di Pasqua PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658348","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3482,"name":"Ciaccino PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658350","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3483,"name":"Ciaccio PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654432","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3484,"name":"Cialda PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657249","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3485,"name":"Cialde di Montecatini PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658353","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3486,"name":"Cialdino dei tufi PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658355","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3487,"name":"Ciambella a cancello PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655444","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3488,"name":"Ciambella al mosto PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655445","blurb":"traditional Italian 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(PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3502,"name":"Ciambella PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q16247693","blurb":"traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chocolate-glazed%20doughnut%20with%20sprinkles%20%287429937320%29.jpg","url":"https://en.wikipedia.org/wiki/Ciambella","infobox":true,"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3503,"name":"Ciambella reggiana PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651383","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3504,"name":"Ciambella salata di Casperia PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655452","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3505,"name":"Ciambella scottolata di Cori 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(PAT)"},{"id":3510,"name":"Ciambelle con l’anice PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655457","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3511,"name":"Ciambelle da sposa PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655458","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3512,"name":"Ciambelle del barone PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655459","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3513,"name":"Ciambelle di magro di Sermoneta PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655460","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3514,"name":"Ciambelle n'cotte 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(PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3519,"name":"Ciambellino","country":"Italy","continent":"Europe","qid":"Q3676251","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Traditional%20Ciambellino.jpg"},{"id":3520,"name":"Ciambellone di Sant'Antonio PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140651901","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3521,"name":"Ciambellone PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656328","blurb":"traditional Italian bakery product (PAT)"},{"id":3522,"name":"Ciambellotto di San Famiano PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140651905","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3523,"name":"Ciambottella PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654223","blurb":"traditional Italian traditional dish 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Ingredienti: farina di grano tenero, uova intere, zucchero, strutto o burro, alchermes, rhum; agente lievitante: pirofosfato disodico, sodio bicarbonato e amido di mais; per la glassa: albumi d’uovo montati a neve con lo zucchero; per la decorazione: confettini colorati. Lavorazione: si lavorano insieme farina e agenti lievitanti. Si aggiunge lo strutto (o il burro), lo zucchero, le uova e l’alchermes. Quando gli ingredienti saranno ben amalgamati si aggiunge rapidamente altra farina. L’impasto dovrà risultare alquanto molle. Una parte dell’impasto viene lavorato a forma di un bastone di circa 5 cm. di diametro con il quale si formerà una ciambella che viene sistemata su una teglia ben unta; con un’altra parte di impasto si formano due rotolini di cir","equipment":"Piano d’acciaio per l’impastatura; - Teglie o stampi da forno; - Forno.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3536,"name":"Ciaramito di Castell'Azzara PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658358","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3537,"name":"Ciarimbolo – Ciaringolo PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140652169","blurb":"traditional Italian meat product (PAT)"},{"id":3538,"name":"Ciascuna PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q130486199","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3539,"name":"Ciauliello PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654229","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3540,"name":"Ciauscolo PGI","country":"Italy","region":"Marche","continent":"Europe","qid":"Q3676324","blurb":"Italian PGI meat product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ciauscolo.jpg","url":"https://en.wikipedia.org/wiki/Ciauscolo","infobox":true,"ingredients":["Pork"],"prepSummary":"Ciauscolo is a smoked and dry-cured sausage, made from pork meat and fat cut from the shoulder and belly. It is spiced with black pepper and garlic, and white wine. The meat is finely ground, mixed with the spices and cure, stuffed into wide hog middles, and left for a 12- to 24-hour drying period. Once the surface has become tacky, the sausage is cold-smoked over juniper branches for two days, then hung to cure. Although it can be aged for a month or more, it is typically eaten after only a brief two weeks. The result is a very soft, moist sausage which can be spread on bread, in a manner similar to some pâtés. Ciauscolo gained protected geographical indication status in 2009.","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-0557","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3541,"name":"ciavarro","country":"Italy","continent":"Europe","qid":"Q3676322","blurb":"Italian soup"},{"id":3542,"name":"Cicatielli col Pulieio PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654227","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3543,"name":"Cicci di Santa Lucia PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654234","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3544,"name":"ciccioli","country":"Italy","continent":"Europe","qid":"Q11162","blurb":"traditional Italian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Grattons%20lyonnais.jpg","url":"https://en.wikipedia.org/wiki/Ciccioli","infobox":true},{"id":3545,"name":"Ciccioli (o cicciolata) PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140655165","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3546,"name":"Ciccioli d’oca PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655950","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3547,"name":"Ciccioli della Val Leogra PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q3676366","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3548,"name":"Ciccioli mantovani PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655951","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3549,"name":"Ciccioli PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651879","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3550,"name":"Cicelieviti PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656439","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3551,"name":"Cicerata","country":"Italy","continent":"Europe","qid":"Q1124753","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Purciddhruzzu.jpg"},{"id":3552,"name":"Cicerata PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651689","blurb":"traditional Italian bakery product (PAT)"},{"id":3553,"name":"Cicerchiata PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651213","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3554,"name":"Cici co’ li gnocchitti PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655627","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3555,"name":"Cicierello di Noli PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655924","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3556,"name":"Cicines PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654916","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3557,"name":"Cìciri e trya PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140655177","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3558,"name":"Ciciu 'd capdan PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656760","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3559,"name":"Cicola del Cilento PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652564","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3560,"name":"Cicoli – Ciccioli – Sgrisciuli PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656240","blurb":"traditional Italian meat product (PAT)"},{"id":3561,"name":"Cicoli PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652569","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3562,"name":"Cilento DOC","country":"Italy","region":"Province of Salerno","continent":"Europe","qid":"Q3676631","blurb":"Italian controlled designation of origin wine from Campania","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1547","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3563,"name":"Cilento PDO","country":"Italy","continent":"Europe","qid":"Q3676632","blurb":"Italian PDO olive oil"},{"id":3564,"name":"Cima alla genovese PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655882","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3565,"name":"Cima di rapa e fagioli PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140651489","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3566,"name":"Cime di rapa stufate PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657250","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3567,"name":"Cime e strascinati \"assése PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657251","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3568,"name":"Cinghiale alla cacciatora PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654238","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3569,"name":"Cinghiale alla cacciatora/Cinghiale a bujone/cinghiale alla viterbese PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140654503","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3570,"name":"Cinghiale in agrodolce PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140651937","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3571,"name":"Cinque Terre e Cinque Terre Sciacchetrà DOC","country":"Italy","continent":"Europe","qid":"Q118818968","blurb":"Italian controlled designation of origin wine from Liguria"},{"id":3572,"name":"Cinta Senese PDO","country":"Italy","continent":"Europe","qid":"Q500434","blurb":"Italian PDO fresh meat","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cinta%20Senese.jpg","url":"https://en.wikipedia.org/wiki/Cinta_Senese","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0491","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3573,"name":"Cioccolatini torinesi PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656761","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3574,"name":"Cioccolato artigianale toscano PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658361","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3575,"name":"Cioccolato di Modica PGI","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q1790835","blurb":"Italian PGI chocolate","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cioccolato%20modicano.jpg","url":"https://en.wikipedia.org/wiki/Cioccolato_di_Modica","infobox":true,"heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-02314","giAttribution":"European Commission — eAmbrosia — CC BY 4.0","province":"Ragusa","city":"Modica","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3576,"name":"Cioffe PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656442","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3577,"name":"Ciopa vicentina PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659491","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3578,"name":"Ciotaredda di Castrovillari PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652221","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3579,"name":"Cipolla bianca di Chioggia PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q139118953","blurb":"traditional Italian fruit, vegetable or cereal product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3580,"name":"Cipolla rosa di Bassano PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q139118951","blurb":"traditional Italian fruit, vegetable or cereal product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3581,"name":"cipolla rossa di Acquaviva delle Fonti","country":"Italy","continent":"Europe","qid":"Q16541457","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cesto%20di%20cipolle%20rosse%20di%20Acquaviva.jpg"},{"id":3582,"name":"Cipolla Rossa di Tropea Calabria PGI","country":"Italy","continent":"Europe","qid":"Q2973291","blurb":"Italian PGI fruit, vegetable or cereal product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cipollatropea.jpg","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-0369","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3583,"name":"Cipollata","country":"Italy","continent":"Europe","qid":"Q3677427","blurb":"typical dish of Isernia, Italy"},{"id":3584,"name":"Cipolle al forno gratinate PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657252","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3585,"name":"Cipolle comodate PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654859","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3586,"name":"Cipolle intiere con salsa PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654861","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3587,"name":"Cipolle ripiene di magro PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654863","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3588,"name":"Cipuddata o cëpuddata PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651801","blurb":"traditional Italian traditional dish (PAT)"},{"id":3589,"name":"Ciriola romana PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655474","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3590,"name":"Ciriole PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658649","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Pasta lunga a sezione quadrata o rettangolare Ingredienti: farina di grano tenero, acqua. Variante: farina di grano tenero (2/3), semola di grano duro (1/3), acqua. Lavorazione a mano: gli ingredienti vengono lavorati a mano su spianatoia di legno; una volta ottenuto un impasto omogeneo, con il rasagnolo viene tirata la sfoglia dello spessore di circa 3 mm.; la sfoglia ottenuta viene arrotolata e tagliata a strisce larghe circa 3-4 mm. e lunghe circa 15/20 cm. al massimo. Lavorazione a macchina: gli ingredienti vengono lavorati nell’impastatrice, dalla quale viene estrusa una sfoglia dello spessore di circa 3 mm.. La sfoglia ottenuta viene poi resa omogenea da un rullo compressore e passata sulla taglierina, dove viene tagliata in strisce larghe circa 3-4 mm. e lunghe circa 15/20 cm. al massimo. Conservazione: il prodotto fresco va conservato al massimo 2/3 giorni a temperatura di circa ","equipment":"Lavorazione a mano: - Spianatoia di legno; - rasagnolo di legno.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3591,"name":"Cirò DOC","country":"Italy","region":"Province of Catanzaro","continent":"Europe","qid":"Q139916959","blurb":"Italian controlled designation of origin wine from Calabria","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cir%C3%B2%20rosso%20wine%20and%20bottle%202.jpg"},{"id":3592,"name":"Cisterna d'Asti DOC","country":"Italy","region":"Province of Asti","continent":"Europe","qid":"Q3678236","blurb":"Italian controlled designation of origin wine from Piedmont","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cisterna%20DOC%202014.jpg"},{"id":3593,"name":"Ciuighe PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656901","blurb":"traditional Italian meat product (PAT)","prepSummary":"Insaccato fresco di carni miste suine e bovine alle quali vengono aggiunte le rape. Da consumarsi preferibilmente cotto, affettato, da solo o accompagnato ai Crauti. La produzione avviene nel periodo che va dall''autunno, con le prime brinate, fino a tutto marzo. Per la produzione delle Ciuighe vengono impiegate carni di maiale e di manzo di seconda scelta, come ad esempio lo spolpo di testa, la pancetta grassa e altre parti magre e nervose altrimenti non utilizzate per la produzione di altri insaccati, o per la vendita diretta. Si inizia con la macinatura delle rape, utilizzando un tritacarne meccanico avente i fori di uscita di medio calibro; il prodotto così ottenuto viene messo per due giorni in una cassa forata e coperto con una tavola di legno, sopra la quale viene posizionato un peso per favorire la fuoriuscita dell''acqua. Si stende poi la carne, si aromatizza e vi si spargono so","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":3594,"name":"Ciuppìn PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655883","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3595,"name":"Civitella d'Agliano IGT","country":"Italy","region":"Province of Frosinone","continent":"Europe","qid":"Q139899820","blurb":"Italian typical geographical indication wine from Lazio"},{"id":3596,"name":"Civraxiu PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140651999","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3597,"name":"Civrin della Val Chiusella PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656591","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3598,"name":"Cjalcune PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140655041","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3599,"name":"Cjalzòns PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140655042","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3600,"name":"Cjarsons","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q3678813","blurb":"Italian pasta dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cjalsons.jpg","url":"https://en.wikipedia.org/wiki/Cjarsons","infobox":true,"ingredients":["Potato dough","ricotta","cinnamon","raisins"],"course":"Primo (Italian course)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3601,"name":"Club sandwich “del Doge PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659679","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3602,"name":"Coccoi a pitzus PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140654797","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3603,"name":"Coccoi de fracca PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657321","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3604,"name":"Coccoi Prena PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657371","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3605,"name":"Coccoietto con l'uovo PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140654799","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3606,"name":"Cocorozzo PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656443","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3607,"name":"Cocule di patate PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657253","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3608,"name":"Coddra chi sardi PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657773","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3609,"name":"Coeghin nostrano padovano PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658793","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3610,"name":"Coèlle PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655475","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3611,"name":"Coessìn co la lèngua del basso vicentino PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658798","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3612,"name":"Coessìn co lo sgrugno PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658809","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3613,"name":"Coessìn del basso vicentino PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658801","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3614,"name":"Coessìn della Val Leogra PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658804","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3615,"name":"Coessìn in ònto del basso vicentino PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658806","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3616,"name":"Cofanetto PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657459","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3617,"name":"Coglioni di mulo PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658587","blurb":"traditional Italian meat product (PAT)","prepSummary":"La forma di questo salume ricorda i testicoli del mulo. E' composto da carne magra di maiale, con un lardello al centro Sezionatura: si sceglie la carne magra di suino; 2. macinazione a grana finissima; 3. al momento dell'insaccaggio viene inserito, al centro, il lardello. La carne insaccata viene poi stufata e stagionata per trenta giorni. Materiali","equipment":"Coltelli di vario tipo, tritacarne, insaccatrice, taglia lardelli, impastatrice, cella frigorifero.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3618,"name":"Colatura di alici di Cetara PDO","country":"Italy","continent":"Europe","qid":"Q140642191","blurb":"Italian PDO fish, mollusc or crustacean product","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-02440","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3619,"name":"Colaz PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140655043","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3620,"name":"Colli Aprutini IGT","country":"Italy","region":"Province of Chieti","continent":"Europe","qid":"Q139899439","blurb":"Italian typical geographical indication wine from Abruzzo"},{"id":3621,"name":"Colli Asolani Prosecco frizzante DOCG","country":"Italy","region":"Province of Treviso","continent":"Europe","qid":"Q3683085","blurb":"type of the Asolo Prosecco Italian controlled designation of origin"},{"id":3622,"name":"Colli Asolani Prosecco spumante superiore DOCG","country":"Italy","region":"Province of Treviso","continent":"Europe","qid":"Q3683086","blurb":"type of the Asolo Prosecco Italian controlled designation of origin"},{"id":3623,"name":"Colli Berici Tai DOC","country":"Italy","region":"Province of Vicenza","continent":"Europe","qid":"Q2395734","blurb":"type of the Colli Berici Italian controlled designation of origin"},{"id":3624,"name":"Colli Berici Tai Rosso DOC","country":"Italy","region":"Province of Vicenza","continent":"Europe","qid":"Q2983045","blurb":"type of the Colli Berici Italian controlled designation of origin"},{"id":3625,"name":"Colli Cimini IGT","country":"Italy","region":"Province of Frosinone","continent":"Europe","qid":"Q139899821","blurb":"Italian typical geographical indication wine from Lazio"},{"id":3626,"name":"Colli d'Imola DOC","country":"Italy","region":"Province of Ravenna","continent":"Europe","qid":"Q118818983","blurb":"Italian controlled designation of origin wine from Emilia-Romagna"},{"id":3627,"name":"Colli del Limbara IGT","country":"Italy","region":"Province of Cagliari","continent":"Europe","qid":"Q139899838","blurb":"Italian typical geographical indication wine from Sardinia"},{"id":3628,"name":"Colli del Sangro IGT","country":"Italy","region":"Province of Chieti","continent":"Europe","qid":"Q139899440","blurb":"Italian typical geographical indication wine from Abruzzo"},{"id":3629,"name":"Colli dell'Etruria Centrale IGT","country":"Italy","continent":"Europe","qid":"Q118819001","blurb":"Italian typical geographical indication wine from Tuscany"},{"id":3630,"name":"Colli della Toscana centrale IGT","country":"Italy","continent":"Europe","qid":"Q118819005","blurb":"Italian typical geographical indication wine from Tuscany"},{"id":3631,"name":"Colli di Salerno IGT","country":"Italy","region":"Province of Salerno","continent":"Europe","qid":"Q139899803","blurb":"Italian typical geographical indication wine from Campania"},{"id":3632,"name":"Colli Euganei DOC","country":"Italy","region":"Province of Padua","continent":"Europe","qid":"Q2983131","blurb":"Italian controlled designation of origin wine from Veneto"},{"id":3633,"name":"Colli Euganei Fior d'Arancio DOCG","country":"Italy","region":"Province of Padua","continent":"Europe","qid":"Q2983148","blurb":"Italian controlled and guaranteed designation of origin wine from Veneto"},{"id":3634,"name":"Colli Euganei serprino DOC","country":"Italy","region":"Province of Padua","continent":"Europe","qid":"Q765958","blurb":"type of the Colli Euganei Italian controlled designation of origin"},{"id":3635,"name":"Colli Orientali del Friuli Picolit DOCG","country":"Italy","region":"Province of Udine","continent":"Europe","qid":"Q2983205","blurb":"Italian controlled and guaranteed designation of origin wine from Friuli-Venezia Giulia"},{"id":3636,"name":"Colli Trevigiani IGT","country":"Italy","region":"Province of Belluno","continent":"Europe","qid":"Q139899874","blurb":"Italian typical geographical indication wine from Veneto"},{"id":3637,"name":"Collina del Milanese IGT","country":"Italy","region":"Metropolitan City of Milan","continent":"Europe","qid":"Q139891224","blurb":"Italian typical geographical indication wine from Lombardy"},{"id":3638,"name":"Collina di Brindisi PDO","country":"Italy","continent":"Europe","qid":"Q3881759","blurb":"Italian PDO olive oil","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Olive%20oil%20from%20Oneglia.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1508","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3639,"name":"Colline di Romagna PDO","country":"Italy","continent":"Europe","qid":"Q3683276","blurb":"Italian PDO olive oil","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0211","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3640,"name":"Colline Frentane IGT","country":"Italy","region":"Province of Chieti","continent":"Europe","qid":"Q139899441","blurb":"Italian typical geographical indication wine from Abruzzo"},{"id":3641,"name":"Colline Joniche Tarantine IGT","country":"Italy","continent":"Europe","qid":"Q118819023","blurb":"Italian typical geographical indication wine from Apulia"},{"id":3642,"name":"Colline Pescaresi IGT","country":"Italy","region":"Province of Chieti","continent":"Europe","qid":"Q139899442","blurb":"Italian typical geographical indication wine from Abruzzo"},{"id":3643,"name":"Colline Pontine PDO","country":"Italy","continent":"Europe","qid":"Q55715337","blurb":"Italian PDO olive oil","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0499","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3644,"name":"Colline Salernitane PDO","country":"Italy","continent":"Europe","qid":"Q3683263","blurb":"Italian PDO olive oil","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Olio%20extra%20vergine.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1545","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3645,"name":"Colline Teatine IGT","country":"Italy","region":"Province of Chieti","continent":"Europe","qid":"Q139899443","blurb":"Italian typical geographical indication wine from Abruzzo"},{"id":3646,"name":"Colline Teatine PDO","country":"Italy","continent":"Europe","qid":"Q3683268","blurb":"Italian PDO olive oil","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1541","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3647,"name":"Colline Teramane Montepulciano d'Abruzzo DOCG","country":"Italy","region":"Province of Teramo","continent":"Europe","qid":"Q118819032","blurb":"Italian controlled and guaranteed designation of origin wine from Abruzzo"},{"id":3648,"name":"Collio Goriziano DOC","country":"Italy","region":"Province of Gorizia","continent":"Europe","qid":"Q16542993","blurb":"Italian controlled designation of origin wine from Friuli-Venezia Giulia","url":"https://en.wikipedia.org/wiki/Collio_Goriziano","infobox":true},{"id":3649,"name":"Colomba pasquale di Verona PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659493","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3650,"name":"Colombe pasquali PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q63525671","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3651,"name":"Comune argentata ligure PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140654505","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3652,"name":"Comune dorata ligure PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140651950","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3653,"name":"conchiglioni","country":"Italy","continent":"Europe","qid":"Q48405301","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Conchiglioni%20rigati.jpg"},{"id":3654,"name":"Conciato di San Vittore PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655254","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3655,"name":"Condigion PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655884","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3656,"name":"Condimento alla salicornia PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657327","blurb":"traditional Italian condiment (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3657,"name":"Conegliano Valdobbiadene Prosecco DOCG","country":"Italy","region":"Province of Treviso","continent":"Europe","qid":"Q3407666","blurb":"Italian controlled and guaranteed designation of origin wine from Veneto"},{"id":3658,"name":"Confetti di Pistoia PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653660","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3659,"name":"Confetti ricci PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656444","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3660,"name":"Confetto di Sulmona PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651214","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3661,"name":"Confettone PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654348","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3662,"name":"Confettura calabrese","country":"Italy","continent":"Europe","qid":"Q134738058","blurb":"chili jam typical of Calabria, Italy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Confettura%20calabrese.jpg"},{"id":3663,"name":"coniglio alla sanremese","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q3686985","blurb":"ligurian rabbit meat dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Coniglio%20olive%20pinoli.jpg","url":"https://en.wikipedia.org/wiki/Coniglio_alla_sanremese","infobox":true,"ingredients":["Rabbit meat"],"course":"Secondo (Italian course)","province":"Provincia di Imperia","city":"Sanremo","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3664,"name":"Coniglio arrosto alla reggiana PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651787","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3665,"name":"Coniglio della festa di San Sabino PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140654900","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3666,"name":"Coniglio di fosso dell'Isola d'Ischia PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652574","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3667,"name":"Coniglio grigio di Carmagnola PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656521","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3668,"name":"Coniglio in umido PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651790","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3669,"name":"Coniglio PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655887","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3670,"name":"Coniglio veneto PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q3686991","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3671,"name":"Conselvano IGT","country":"Italy","region":"Province of Belluno","continent":"Europe","qid":"Q139899471","blurb":"Italian typical geographical indication wine from Veneto"},{"id":3672,"name":"Conserva di pomodori PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656264","blurb":"traditional Italian condiment (PAT)"},{"id":3673,"name":"Copeta di Polignano PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657172","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3674,"name":"Cöpeta o Coppette di S. Antonio PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656762","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3675,"name":"Copeta PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653909","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3676,"name":"Coppa (viterbese PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140651874","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3677,"name":"Coppa arrosto PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651498","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3678,"name":"Coppa cotta bieleisa PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656522","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3679,"name":"Coppa della Vallesina con il pecorino PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656241","blurb":"traditional Italian meat product (PAT)"},{"id":3680,"name":"Coppa di Parma PGI","country":"Italy","continent":"Europe","qid":"Q140642198","blurb":"Italian PGI meat product","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-0602","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3681,"name":"Coppa di testa – Tortella PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656242","blurb":"traditional Italian meat product (PAT)"},{"id":3682,"name":"Coppa di testa di Este PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658812","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3683,"name":"Coppa di testa PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651237","blurb":"traditional Italian meat product (PAT)","prepSummary":"Salume di forma rettangolare, con un peso di circa 15 kg., una volta tagliata si possono notare i vari colori della carne dovuti alla diversità delle parti usate per la preparazione Sezionatura: le parti di suino interessate sono: la testa, le orecchie, il nasello, il muso e le cotiche; 2. pulizia delle parti stesse, si mettono poi a bagno per due giorni; 3. bollitura, vengono inserite in una pentola e bollite per 5 ore; 4. una volta cotta, la carne viene condita con pepe, sale, pochissimo aglio, buccia di limone e arancia; 5. viene poi posta in un contenitore di tela e fatta stare sotto peso per un paio di giorni; 6. percolazione, il contenitore di tela permette la fuoriuscita dei liquidi in eccesso; 7. non vi è stagionatura, infatti rimane di consistenza gelatinosa.","equipment":"Coltelli di vario tipo, contenitore di tela, impastatrice, cella frigorifero","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3684,"name":"Coppa Marmosedio PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655130","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3685,"name":"Coppa PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140652211","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3686,"name":"Coppa Piacentina PDO","country":"Italy","continent":"Europe","qid":"Q3691827","blurb":"Italian PDO meat product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sweetcapicola.JPG","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1498","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3687,"name":"Coppi di Langa PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656763","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3688,"name":"Coppia Ferrarese PGI","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q2996854","blurb":"Italian PGI bakery product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Coppia-ferrarese.jpg","url":"https://en.wikipedia.org/wiki/Coppia_ferrarese","infobox":true,"ingredients":["Flour","lard","malt","olive oil"],"heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-0120","giAttribution":"European Commission — eAmbrosia — CC BY 4.0","province":"Provincia di Ferrara","city":"Ferrara","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3689,"name":"Coppiette (di cavallo PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140651434","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3690,"name":"Coppiette affumicate di bufala PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655131","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3691,"name":"Coppo all'emiliana PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654745","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3692,"name":"Copuletas PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140651543","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3693,"name":"Corallina o Salame umbro PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658591","blurb":"traditional Italian meat product (PAT)","prepSummary":"Salume tipico umbro di media dimensione, di forma cilindrica, una volta tagliato risulta di carne magra con grandi occhiature di grasso Sezionatura: la parte di suino interessata è la polpa di spalla scelta mondata del grasso e dei tendini; 2. macinazione: la carne viene macinata a grana finissima, si aggiunge un po’ di lardo a cubetti, del pepe (sia macinato che in grani), sale e aglio pistato, marsala secco oppure vino rosso ; 3. il tutto viene amalgamato ed insaccato nel budello gentile del maiale; 4. si lascia riposare per alcuni giorni in luogo aerato e riscaldato con stufa a legna, a volte viene affumicato bruciando bacche di ginepro; 5. stagionatura per un periodo che varia dai tre ai cinque mesi in locali umidi e freschi.","equipment":"Coltelli di vario tipo, tritacarne, insaccatrice, scotennatrice, taglia lardelli, impastatrice, cella frigorifero","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3694,"name":"Cordula PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652733","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3695,"name":"Coregone PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140651447","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3696,"name":"Corneglie di Coreno Ausonio PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655476","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3697,"name":"Cornetti PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659495","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3698,"name":"Cornioi de Crespadoro PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658815","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3699,"name":"Corolli incesi PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658364","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3700,"name":"Corona di San Bartolomeo PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658366","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3701,"name":"Corsetti avvantaggiati PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655816","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3702,"name":"Corsetti del Levante Ligure PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655817","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3703,"name":"Corsetti della Val Polcevera PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655819","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3704,"name":"Cortese dell'Alto Monferrato DOC","country":"Italy","region":"Province of Alessandria","continent":"Europe","qid":"Q390619","blurb":"Italian controlled designation of origin wine from Piedmont"},{"id":3705,"name":"Corti Benedettine del Padovano IGT","country":"Italy","continent":"Europe","qid":"Q118819043","blurb":"Italian typical geographical indication wine from Veneto"},{"id":3706,"name":"corzetti","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q1051861","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Croxetti.jpg","url":"https://en.wikipedia.org/wiki/Corzetti","infobox":true,"prepSummary":"A pasta dough is made using flour, water and salt and rolled out into a sheet. The pasta is cut into rounds that are stamped to form the embossed relief, and left to dry for a while. Corzetti are usually served with a simple meat or mushroom sauce (the latter called tocco de funzi in Genoese), pesto,","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3707,"name":"Cosacavaddu ibleo PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657463","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3708,"name":"Coscia affumicata di cavallo PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658816","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3709,"name":"Coshet PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651509","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3710,"name":"Cosi di ficu PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q104157105","blurb":"traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cosi%20duci%20castellammare%20del%20golfo.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3711,"name":"Costa Etrusco Romana IGT","country":"Italy","region":"Province of Frosinone","continent":"Europe","qid":"Q139899823","blurb":"Italian typical geographical indication wine from Lazio"},{"id":3712,"name":"Costa Toscana IGT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q139899866","blurb":"Italian typical geographical indication wine from Tuscany","province":"Province of Arezzo","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3713,"name":"Costa Viola IGT","country":"Italy","region":"Province of Reggio Calabria","continent":"Europe","qid":"Q139899450","blurb":"Italian typical geographical indication wine from Calabria"},{"id":3714,"name":"Costolaccio PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140657921","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3715,"name":"Cotechino bianco PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655952","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3716,"name":"Cotechino cremonese vaniglia PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655953","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3717,"name":"Cotechino della bergamasca PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655954","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3718,"name":"Cotechino di maiale PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656902","blurb":"traditional Italian meat product (PAT)"},{"id":3719,"name":"Cotechino di puledro PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658818","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3720,"name":"Cotechino di Trecenta PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658821","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3721,"name":"Cotechino Modena PGI","country":"Italy","continent":"Europe","qid":"Q1051460","blurb":"Italian PGI meat product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cotechino-Servito-Polenta-Lenticchie.jpg","url":"https://en.wikipedia.org/wiki/Cotechino_Modena","infobox":true,"heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-1500","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3722,"name":"Cotechino PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656368","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3723,"name":"Cotechino pavese PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655955","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3724,"name":"Cotechino piccolo PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651514","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3725,"name":"Cotenna e ceci PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651410","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3726,"name":"Cotenne di maiale PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651881","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3727,"name":"Cotognata PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652222","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3728,"name":"Cotoletta alla bolognese","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q3695911","blurb":"Italian meat dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cotoletta%20alla%20bolognese.jpg","url":"https://en.wikipedia.org/wiki/Cotoletta_alla_bolognese","infobox":true,"ingredients":["Veal","ham","Parmesan"],"course":"Secondo (Italian course)","province":"Bologna","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3729,"name":"Cotto d'oca PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654919","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3730,"name":"Cozza del golfo di Napoli e del litorale flegreo PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654367","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3731,"name":"Cozza di Pellestrina PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659739","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3732,"name":"Cozza di Scardovari PDO","country":"Italy","continent":"Europe","qid":"Q140642202","blurb":"Italian PDO fish, mollusc or crustacean product","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0981","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3733,"name":"Cozza tarantina PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q55833430","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cozza%20tarantina.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3734,"name":"Cozze gratinate PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654886","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3735,"name":"Cozze piccinne allu riènu PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140652711","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3736,"name":"Crafus PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654921","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3737,"name":"Crapiata Pitagorica PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651803","blurb":"traditional Italian traditional dish (PAT)"},{"id":3738,"name":"Crasanzin o Crescianzin PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656764","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3739,"name":"Crèichèn PAT","country":"Italy","region":"Aosta Valley","continent":"Europe","qid":"Q140646256","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3740,"name":"crema bruciata","country":"Italy","continent":"Europe","qid":"Q3696937","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/La%20crema%20bruciata%20-%20Stintino.jpg"},{"id":3741,"name":"Crema fritta chioggiotta PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659497","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3742,"name":"Crema gianduja PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656765","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3743,"name":"Crema reggina PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652224","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3744,"name":"Crescenta fritta PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654449","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3745,"name":"Crescenta PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654446","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3746,"name":"Crescenza PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656037","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3747,"name":"Crescia – Crescia brusca – Spianata – Cacciannanzi PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656330","blurb":"traditional Italian bakery product (PAT)"},{"id":3748,"name":"Crescia d'la stacciola o Crescia sa i'ngranagg PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656331","blurb":"traditional Italian bakery product (PAT)"},{"id":3749,"name":"Crescia fogliata PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140651468","blurb":"traditional Italian bakery product (PAT)"},{"id":3750,"name":"Crescia sfogliata di Urbino PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656332","blurb":"traditional Italian bakery product (PAT)"},{"id":3751,"name":"Crescia sotto la cenere – Torta coi ovi PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656333","blurb":"traditional Italian bakery product (PAT)"},{"id":3752,"name":"Cresciole di ciccioli PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658652","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Torte di forma rotonda oppure a treccia, di varie misure Esistono due varianti del prodotto: a) cresciole di ciccioli salate; b) cresciole di ciccioli dolci. Variante a): Ingredienti: farina di grano tenero, uova, lievito di birra, parmigiano o pecorino, olio di oliva, sale, ciccioli di maiale. Lavorazione: si impastano a mano (o nell’impastatrice) farina, acqua e lievito; una volta ottenuto un impasto omogeneo si lascia lievitare fino a quando l’impasto ha raddoppiato il suo volume; dopodiché si impasta ancora aggiungendo un po’ di farina, i ciccioli, l’olio, il sale e il parmigiano o pecorino. Si distribuisce l’impasto sulla teglia nelle forme desiderate (a forma di pizza o tortina o trecce), si lasciano lievitare per circa 45/60 minuti; si cuociono in forno a 180°C per circa 1 ora. Variante b): Ingredienti: farina di grano tenero, latte, olio di oliva, acqua tiepida, uova, zucchero, c","equipment":"Piano di acciaio; - impastatrice; - teglie da forno; - forno.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3753,"name":"Cresciolina PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656334","blurb":"traditional Italian bakery product (PAT)"},{"id":3754,"name":"Crescionda PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658655","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Dolce basso di consistenza morbida costituito da tre strati: uno di fondo formato da amaretti e farina, uno centrale chiaro e morbido come un budino, uno superficiale di colore marrone scuro costituito dal cioccolato. Ingredienti: latte, uova intere, zucchero, amaretti sbriciolati, limone grattugiato, cioccolata fondente grattugiata. Lavorazione: in un contenitore si sbattono le uova con lo zucchero, si aggiungono gli altri ingredienti e si amalgama il tutto. Il preparato liquido si versa in una teglia da forno ben unta in modo che il dolce abbia uno spessore di circa 2-3 cm. e si cuoce in forno moderato fino a quando il composto diventa consistente ma morbido. Conservazione: il prodotto fresco va conservato ad una temperatura di circa 6°/8° C per 1 o 2 giorni al massimo.","equipment":"Contenitori in acciaio; - mestoli in acciaio; - teglia da forno alluminata; - forno.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3755,"name":"Crescioni PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140655167","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3756,"name":"Crespelle di riso PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657694","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3757,"name":"Crespelle PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657776","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3758,"name":"Crisciolette di Cascio PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658369","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3759,"name":"Crispelle dolci PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140654292","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3760,"name":"Crispelle PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140653169","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3761,"name":"Crispelle salate PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651364","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3762,"name":"Croccante di mandorle PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651254","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3763,"name":"Croccante PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654469","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3764,"name":"Crocchè di patate PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657779","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3765,"name":"Crocché PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654241","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3766,"name":"Croccolato di Siena PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658371","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3767,"name":"Crocetta of Caltanissetta","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q18150258","blurb":"Italian sweet pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Crocette%20di%20Caltanissetta.jpg","url":"https://en.wikipedia.org/wiki/Crocetta_di_Caltanissetta","infobox":true,"province":"Provincia di Caltanissetta","city":"Caltanissetta","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3768,"name":"Cròfani PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656969","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Dolcetto fritto e zuccherato, dalla forma ovale, leggermente appiattita, delle dimensioni di un cucchiaino da tè, del peso di circa 15-20 gr, con all’interno un gheriglio di noce. Materie prime ed attrezzature utilizzate per la preparazione: Ingredienti: farina di frumento, burro, uova zucchero, vino bianco, grappa.Attrezzature: contenitori di coccio o plastica alimentare, attrezzatura minuta e padella per friggere possibilmente di ferro o antiaderente.","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":3769,"name":"Crogoristasa PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652002","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3770,"name":"Crostata al torrone PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656335","blurb":"traditional Italian bakery product (PAT)"},{"id":3771,"name":"Crostate visciole di Sezze PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655477","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3772,"name":"Crostatino ripieno PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655478","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3773,"name":"crostini","country":"Italy","continent":"Europe","qid":"Q1141574","blurb":"Italian appetizer","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Crostini%20by%20Charles%20Haynes.jpg","url":"https://en.wikipedia.org/wiki/Crostini","infobox":true,"ingredients":["Bread","topping"],"course":"Antipasto"},{"id":3774,"name":"Crostini di grano PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652226","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3775,"name":"Crostini di regagli PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655628","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3776,"name":"Crostoli del Montefeltro PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654748","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3777,"name":"Crucolo","country":"Italy","continent":"Europe","qid":"Q5189826","blurb":"Italian cheese","url":"https://en.wikipedia.org/wiki/Crucolo","infobox":true},{"id":3778,"name":"Crudo di Cuneo PDO","country":"Italy","continent":"Europe","qid":"Q140642203","blurb":"Italian PDO meat product","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0490","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3779,"name":"Crustoli de girgenti PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655479","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3780,"name":"Cruxioneddu de mindua PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140651544","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3781,"name":"Cubaita di Racalmuto PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140651575","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3782,"name":"Cubàite PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655821","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3783,"name":"Cuccalar PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656970","blurb":"traditional Italian bakery product (PAT)"},{"id":3784,"name":"Cucchiaroli PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140654864","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3785,"name":"Cucchitella di Sciacca in dialetto siciliano “cucchitedda PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657695","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3786,"name":"Cuccìa di Nojese PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651805","blurb":"traditional Italian traditional dish (PAT)"},{"id":3787,"name":"Cuccìa di Rivello PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651807","blurb":"traditional Italian traditional dish (PAT)"},{"id":3788,"name":"Cuccìa PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q773895","blurb":"traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cucc%C3%ACa%20presilana%20salata.jpg","url":"https://en.wikipedia.org/wiki/Cucc%C3%ACa","infobox":true,"ingredients":["Wheat","sugar","butter","chocolate","milk"],"prepSummary":"Cuccìa is prepared differently from family to family and in different regions. Some make cuccìa as soup, others as a pudding. In Kansas City, Missouri, many Sicilian Americans prepare cuccìa as a hot cereal. Most traditional preparations add sugar, butter, chocolate, and milk. Ceci beans (chickpeas) are also associated with the preparation of cuccìa, but more rarely, as are broad beans, almonds and ricotta. Within the Italian context, the term cuccìa is uniquely Sicilian and unrelated to similarly spelled Italian words, hinting at foreign origins.","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3789,"name":"cuccidati","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q5192318","blurb":"Christmas cookies","url":"https://en.wikipedia.org/wiki/Cuccidati","infobox":true,"ingredients":["Figs"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3790,"name":"Cucciddata PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657697","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3791,"name":"Cucciddati di Calatafimi PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q130486201","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3792,"name":"Cucciddatu di Rotonda PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651691","blurb":"traditional Italian bakery product (PAT)"},{"id":3793,"name":"Cucuzzata PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q130486202","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3794,"name":"Cuddhura PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140655175","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3795,"name":"Cuddrireddra PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q63525686","blurb":"traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cuddrireddri.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3796,"name":"Cuddriruni duci PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q130486204","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3797,"name":"Cuddriruni PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q130486203","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3798,"name":"Cuddura","country":"Italy","continent":"Europe","qid":"Q209765","blurb":"Italian cake from Sicily","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cuddura%20cull%27ova.jpg"},{"id":3799,"name":"Cudduraci PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140654296","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3800,"name":"Cuddureddi PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q65132461","blurb":"traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cuddureddi.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3801,"name":"Cudduruni di Buccheri PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q130486205","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3802,"name":"Cuffianella PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652931","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3803,"name":"Cuffitelle PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q130486206","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3804,"name":"Cuincir PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654968","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3805,"name":"Cularina PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651883","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3806,"name":"Culatello di Zibello PDO","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q1758911","blurb":"Italian PDO meat product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Culatello%20di%20Zibello%20%28stagionato%29.jpg","url":"https://en.wikipedia.org/wiki/Culatello_di_Zibello","infobox":true,"prepSummary":"The Consortium of Culatello di Zibello has established that the processing of culatello di Zibello can take place only in a limited, specified area and only from October through February, when la bassa is enveloped in cold fog. It is then that the part of meat obtained from the thigh of adult pigs, bred according to traditional methods, is skinned, degreased, boned, separated from the fiocchetto and trimmed by hand, so as to give it its characteristic \"pear\" shape. The culatello and fiocchetto trimmings are then used in the preparation of strolghino.","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1492","giAttribution":"European Commission — eAmbrosia — CC BY 4.0","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3807,"name":"Culatello PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651518","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3808,"name":"Culatta PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651885","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3809,"name":"Cullụrë poupaccë e (g)òuë” di Roccanova PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651809","blurb":"traditional Italian traditional dish (PAT)"},{"id":3810,"name":"culurgiones","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q3699362","blurb":"type of stuffed pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Culurgione.jpg","url":"https://en.wikipedia.org/wiki/Culurgiones","infobox":true,"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3811,"name":"Culurgiones PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140654801","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3812,"name":"Culurgionis d'Ogliastra PGI","country":"Italy","continent":"Europe","qid":"Q140642205","blurb":"Italian PGI pasta","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-01307","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3813,"name":"Cumbriziun' PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651256","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3814,"name":"Cuore d'Abruzzo","country":"Italy","continent":"Europe","qid":"Q123518001","blurb":"sweet typical of Abruzzo"},{"id":3815,"name":"Cuore PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140653064","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3816,"name":"Cuori frolli PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656445","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3817,"name":"Cupeta","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q3699535","blurb":"Italian dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Croccante%20calabrese.JPG","url":"https://en.wikipedia.org/wiki/Cupeta","infobox":true,"prepSummary":"Cupeta is made from a liquified mixture of almonds, honey and sugar; which is then either left to solidify or consumed in a semi-liquid form. The specific recipe, which may include additional ingredients, varies from region to region and may present differences depending family traditions. The preparation method is similar to the one used for giurgiulena, which however differs in the addition of sesame seeds.","course":"Dessert","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3818,"name":"Cupeta PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652228","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3819,"name":"Curzoli","country":"Italy","continent":"Europe","qid":"Q117051304","blurb":"type of pasta of Romagna, Italy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Curzul%20preparazione.jpg"},{"id":3820,"name":"Curzoli PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140652122","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3821,"name":"Cuscus di Carloforte PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140653023","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3822,"name":"Cuscus di pesce PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657781","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3823,"name":"Cutturidde/Cutturidd’ PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651811","blurb":"traditional Italian traditional dish (PAT)"},{"id":3824,"name":"Cuturusciu PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657173","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3825,"name":"Cuz PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655956","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3826,"name":"Cuzzi di Roviano PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655480","blurb":"traditional Italian bakery product 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DOC","country":"Italy","region":"Province of Belluno","continent":"Europe","qid":"Q118819069","blurb":"Italian interregional controlled designation of origin wine"},{"id":3832,"name":"diavola pizza","country":"Italy","continent":"Europe","qid":"Q132190451","blurb":"pizza variety, usually topped with spicy salami, tomato sauce, mozzarella cheese, chili pepper and olives","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pizza%20Diavola%20%28Verde%20Ischia%29.jpg"},{"id":3833,"name":"Dita d'apostoli PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140654897","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3834,"name":"Dita d'apostolo PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652232","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3835,"name":"ditalini","country":"Italy","continent":"Europe","qid":"Q3711859","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ditalini-230.jpg","url":"https://en.wikipedia.org/wiki/Ditalini","infobox":true},{"id":3836,"name":"Divino amore PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653918","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3837,"name":"Dolce alle fave di San Giuseppe da Leonessa PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655481","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3838,"name":"Dolce bissioleta PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659499","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3839,"name":"Dolce con naspro di Spinoso PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651291","blurb":"traditional Italian bakery product (PAT)"},{"id":3840,"name":"Dolce del santo PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140653748","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3841,"name":"Dolce di patate PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655482","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3842,"name":"Dolce di San Michele PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654472","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3843,"name":"Dolce e brusco PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651411","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3844,"name":"Dolce nadalin PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659501","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3845,"name":"Dolce polentina PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659506","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3846,"name":"Dolce Varese PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656157","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3847,"name":"Dolceriso del Moro","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q117662295","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dolceriso%20del%20Moro.jpg","province":"Provincia di Pavia","city":"Vigevano","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3848,"name":"Dolcesardo Arborea PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657332","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3849,"name":"Dolcetto d'Acqui DOC","country":"Italy","region":"Province of Alessandria","continent":"Europe","qid":"Q257142","blurb":"Italian controlled designation of origin wine from Piedmont"},{"id":3850,"name":"Dolcetto d'Alba DOC","country":"Italy","region":"Province of Cuneo","continent":"Europe","qid":"Q1235386","blurb":"Italian controlled designation of origin wine from Piedmont","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dolcetto%20d%27alba.jpg"},{"id":3851,"name":"Dolcetto d'Asti DOC","country":"Italy","region":"Province of Asti","continent":"Europe","qid":"Q1235388","blurb":"Italian controlled designation of origin wine from Piedmont"},{"id":3852,"name":"Dolcetto della sposa PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140652639","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3853,"name":"Dolcetto di Diano d'Alba DOCG","country":"Italy","region":"Province of Cuneo","continent":"Europe","qid":"Q1235385","blurb":"Italian controlled and guaranteed designation of origin wine from Piedmont","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dolcetto%20di%20Diano%20d%27Alba%20DOCG%202014.JPG"},{"id":3854,"name":"Dolcetto di Ovada Superiore DOCG","country":"Italy","continent":"Europe","qid":"Q118819085","blurb":"Italian controlled designation of origin wine from Piedmont"},{"id":3855,"name":"Dolci in croce PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652006","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3856,"name":"Dolomiti PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656934","blurb":"traditional Italian cheese (PAT)","prepSummary":"Formaggio a pasta tenera cruda, a latte intero, da pasto; pasta di colore bianco o paglierino chiaro; occhiatura piccola o medio piccola, sparsa; crosta liscia o leggermente rigata; forma cilindrica del diametro di cm. 18-20, altezza dello scalzo cm. 10­11; peso della forma variabile da 2,8 a 3,0 kg.; pronto per il consumo dopo 15 giorni. Il latte utilizzato deve provenire da bovine alimentate con erba al pascolo in malga o con fieno di prato stabile. La razione alimentare giornaliera può essere integrata con mangimi semplici o composti consentiti, ma è escluso l''uso di qualsiasi conservante o additivo. Le razze sono quelle maggiormente diffuse nel nostro territorio. La raccolta del latte viene fatta una o due volte al giorno, caldo in bidoni o refrigerato alla stalla con autocisterne coibentate. Per ottenere questo tipo di formaggio viene utilizzato il latte di una o due munte della se","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":3857,"name":"Dondolo PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140655067","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3858,"name":"Donnici bianco DOC","country":"Italy","region":"Province of Reggio Calabria","continent":"Europe","qid":"Q3714002","blurb":"type of the Donnici Italian controlled designation of origin"},{"id":3859,"name":"Donnici rosato DOC","country":"Italy","region":"Province of Reggio Calabria","continent":"Europe","qid":"Q3714003","blurb":"type of the Donnici Italian controlled designation of origin"},{"id":3860,"name":"Donnici rosso DOC","country":"Italy","region":"Province of Reggio Calabria","continent":"Europe","qid":"Q3714004","blurb":"type of the Donnici Italian controlled designation of origin"},{"id":3861,"name":"Donnici rosso riserva DOC","country":"Italy","region":"Province of Reggio Calabria","continent":"Europe","qid":"Q3714006","blurb":"type of the Donnici Italian controlled designation of origin"},{"id":3862,"name":"Dorf Tiroler PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140652377","blurb":"traditional Italian bakery product (PAT)"},{"id":3863,"name":"Duci di tibbi PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q130486207","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3864,"name":"Dugenta IGT","country":"Italy","region":"Province of Benevento","continent":"Europe","qid":"Q139899462","blurb":"Italian typical geographical indication wine from Campania"},{"id":3865,"name":"Durelli d’oca 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Lavorazione: si spellano le mandorle dopo averle scottate in acqua bollente, si tostano e si tritano finemente. Si impastano (a mano o in impastatrice) le mandorle con gli albumi d’uovo lo zucchero e la buccia grattugiata di limone, si formano delle palline che vengono leggermente schiacciate a forma ovale, si sistemano in teglie da forno unte e spolverate di farina, si cuociono in forno a 180°C per circa 10/15 minuti. Conservazione: il prodotto fresco va conservato ad una temperatura di circa 6°/8° C per 2/3 giorni al massimo","equipment":"Impastatrice; - contenitori per alimenti; - teglie da forno; - forno.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3904,"name":"Fave novelle e cicorie PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657254","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3905,"name":"Fave spizzutate PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657255","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3906,"name":"Favette triestine PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140655044","blurb":"traditional Italian bakery product 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Alfredo","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q2915859","blurb":"pasta dish made from fettuccine tossed with Parmesan cheese and butter","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/2020-02-17%2020%2026%2035%20A%20serving%20of%20Stouffer%27s%20Fettuccini%20Alfredo%20before%20heating%20in%20the%20Franklin%20Farm%20section%20of%20Oak%20Hill%2C%20Fairfax%20County%2C%20Virginia.jpg","url":"https://en.wikipedia.org/wiki/Fettuccine_Alfredo","infobox":true,"ingredients":["Fettuccine","butter","Parmesan"],"originClaims":["Italy","United States"],"province":"Città metropolitana di Roma Capitale","city":"Rome","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3925,"name":"Fettuccine all'etrusca con funghi ferlenghi e salsiccia PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655629","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3926,"name":"Fettuccine 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4.0"},{"id":3931,"name":"Fiatoni o Fiaoni PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655490","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3932,"name":"Fiche maschie a stocchetto PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658551","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3933,"name":"Fichi ricoperti al cioccolato PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652234","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3934,"name":"Fico Bianco del Cilento PDO","country":"Italy","continent":"Europe","qid":"Q2425418","blurb":"Italian PDO fruit, vegetable or cereal product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fig%20of%20Cilento%20%28Italy%29.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0282","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":3935,"name":"Fidelin PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656158","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3936,"name":"Fidighin o Fideghina PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140652270","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3937,"name":"Figadèt PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656903","blurb":"traditional Italian meat product (PAT)","prepSummary":"Insaccato fresco di puro suino, simile alla salsiccia fresca, fatto con cuore, fegato e carne di maiale, aromatizzato con sale e spezie. A fegato, cuore e carne di suino nazionale allo stato fresco, macinati con un tritacarne con piastra da 4-5 mm, si aggiungono sale, pepe, cannella e aglio formando un impasto che viene mescolato per circa 5 minuti con l’impastatrice e successivamente insaccato in budello naturale di diametro 44-46 mm. Si procede quindi alla legatura con spago alimentare ottenendo porzioni di circa 8-10 cm e del peso di 150 gr. È prodotto in tutto il periodo dell’anno e più è fresco più è buono, per cui va consumato immediatamente, fritto con burro in padella; altrimenti si appende ad asciugare in luogo fresco per circa 12 ore. Non essendo utilizzati conservanti, si conserva in frigo per un massimo di 6-7 giorni a 0-4 °C. 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pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fiori%20pasta.jpg","url":"https://en.wikipedia.org/wiki/Fiori_(pasta)","infobox":true,"ingredients":["Durum or Common wheat"]},{"id":3966,"name":"Fiori di zucchina fritti PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657256","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3967,"name":"Fiorone della Valsassina PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656040","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3968,"name":"Fiurì o Fiurit PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656041","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3969,"name":"Flantse PAT","country":"Italy","region":"Aosta Valley","continent":"Europe","qid":"Q140646259","blurb":"traditional Italian bakery product 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Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3975,"name":"Focaccia a libro di Sammichele di Bari PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140652646","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3976,"name":"Focaccia al sambuco PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657782","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3977,"name":"Focaccia barese PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657175","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3978,"name":"Focaccia con ciccioli PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651674","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3979,"name":"Focaccia con i friccioli 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CC BY 4.0"},{"id":3996,"name":"Focaccia Scaccia di Modica PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657701","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3997,"name":"Focaccia seravezzina PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658387","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3998,"name":"Focaccia verde PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655890","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":3999,"name":"Focaccine di mais PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655891","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4000,"name":"Fochas PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140652394","blurb":"traditional Italian bakery product (PAT)"},{"id":4001,"name":"Foglie d'ulivo","country":"Italy","continent":"Europe","qid":"Q5464121","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Foglie%20ulivo%20top.jpg","url":"https://en.wikipedia.org/wiki/Foglie_d'ulivo","infobox":true},{"id":4002,"name":"Follovielli PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653920","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4003,"name":"Folpi PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659741","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4004,"name":"Folpo di Noventa Padovana PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659744","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4005,"name":"Fontal PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656042","blurb":"traditional Italian cheese (PAT)","prepSummary":"Formaggio a pasta cruda, a latte intero, da pasto; pasta compatta, morbida, di colore bianco o paglierino chiaro; occhiatura rada, tondeggiante, medio-grande, sparsa; crosta liscia, elastica e sottile; forma cilindrica, con piatti piani e scalzo convesso, del diametro di cm. 34-40, altezza dello scalzo cm. 9-12; peso della forma variabile da 10 a 12 kg.; pronto per il consumo dopo 30 giorni. Il latte utilizzato deve provenire da bovine alimentate con erba al pascolo in malga o con fieno di prato stabile. La razione alimentare giornaliera può essere integrata con mangimi semplici o composti consentiti, ma è escluso l''uso di qualsiasi conservante o additivo. Le razze sono quelle maggiormente diffuse sul nostro territorio. La raccolta del latte viene fatta una o due volte al giorno, caldo in bidoni o refrigerato alla stalla con autocisterne coibentate. Per la produzione di questo formaggio","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4006,"name":"Fontanarossa di Cerda IGT","country":"Italy","region":"Province of Palermo","continent":"Europe","qid":"Q139899859","blurb":"Italian typical geographical indication wine from Sicily"},{"id":4007,"name":"Fontina PDO","country":"Italy","continent":"Europe","qid":"Q534043","blurb":"Italian PDO cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fontina%20PDO.jpg","url":"https://en.wikipedia.org/wiki/Fontina","infobox":true,"prepSummary":"Young fontina has a softer texture and can be suitable for fondue. Fonduta alla valdostana (in Italian) or Fondue à la valdôtaine (in French) is a traditional dish of fontina whipped with milk, eggs, and truffles. 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È ottenuto a partire da svariati ingredienti (latte, zucchero, uova, frutta, ecc.) lavorati assieme nelle gelaterie e resi omogenei e consistenti per congelamento, con l''incorporazione di aria. Il gelato artigianale trentino viene prodotto con le stesse metodiche di lavorazione da quando, nel 1924, venne inventata la prima macchina per gelato detta mantecatore. La lavorazione della frutta, delle uova e la miscelazione di tutti gli ingredienti viene eseguita a mano. Nella preparazione il prodotto base dovrà essere il latte trentino. Lo stesso vale per il prodotto base del gelato alla frutta ­ lo zucchero ­ derivato da mela trentina. Per quanto riguarda l''impiego della frutta, dove è possibile essa deve essere prodotta in Trentino. 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If it passes quality tests, it is fire-branded with the Grana Padano trademark. The cows are milked twice a day. Milk produced in the evening is skimmed to remove the surface layer of cream and mixed with fresh milk produced in the morning. The partly skimmed milk is transferred into copper kettles and coagulated; the resulting curd is cut to produce granules with the size of rice grains, which gives the cheese its characteristic texture, and then warmed to . 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Vanno cotti in brodo di carne e consumati con l’aggiunta di un po’ di Grana Trentino grattugiato. Per ottenere i “gratini” s’impastano il pane grattugiato con le uova intere, la noce moscata, il formaggio grattugiato e il sale amalgamando accuratamente tutti gli ingredienti, avendo cura, utilizzando le mani, di formare un impasto omogeneo e consistente a forma di una boccia. Si passa quindi l’impasto ottenuto su di una grattugia e si lasciano cadere i “gratini” su di un canovaccio dove si lasciano asciugare per almeno mezza giornata finché assumono la caratteristica consistenza della pasta essiccata. Il prodotto così ottenuto si può porre in un sacchetto di lino e, dopo averlo correttamente chiuso, conservarlo in un luogo asciutto.Per il loro consumo si porta ad ebol","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":4284,"name":"Graukäse (Formaggio grigio) PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140656866","blurb":"traditional Italian cheese (PAT)"},{"id":4285,"name":"Greco di Bianco DOC","country":"Italy","region":"Province of Reggio Calabria","continent":"Europe","qid":"Q139916961","blurb":"Italian controlled designation of origin wine from Calabria"},{"id":4286,"name":"Greco di Tufo Bianco DOCG","country":"Italy","region":"Province of Avellino","continent":"Europe","qid":"Q16561949","blurb":"type of the Greco di Tufo Italian controlled designation of origin"},{"id":4287,"name":"Greco di Tufo DOCG","country":"Italy","region":"Province of Avellino","continent":"Europe","qid":"Q1391506","blurb":"Italian controlled and guaranteed designation of origin wine from Campania","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Greco%20di%20tufo.jpg"},{"id":4288,"name":"Greppole PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655960","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4289,"name":"Greviera di Ozieri PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140651520","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4290,"name":"Gricia o Griscia PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655631","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4291,"name":"Grignolino d'Asti DOC","country":"Italy","region":"Province of Asti","continent":"Europe","qid":"Q440632","blurb":"Italian controlled designation of origin wine from Piedmont"},{"id":4292,"name":"Grissia Monferrina PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656777","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4293,"name":"Grissini dolci PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656163","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4294,"name":"Grissino di Resiutta PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140655046","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4295,"name":"Grissino stirato PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656778","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4296,"name":"Grostoli/Crostoli PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656974","blurb":"traditional Italian bakery product (PAT)"},{"id":4297,"name":"Grottino di Roccanova IGT","country":"Italy","continent":"Europe","qid":"Q118819138","blurb":"Italian typical geographical indication wine from Basilicata"},{"id":4298,"name":"Guammelle PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q130486213","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4299,"name":"Guanciale amatriciano PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651164","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4300,"name":"Guanciale dei Monti Lepini al maiale nero PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655136","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4301,"name":"Guanciale del Formicoso PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652600","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4302,"name":"Guanciale di suino di razza Casertana PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655137","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4303,"name":"Guanciale o Barbozzo PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658592","blurb":"traditional Italian meat product (PAT)","prepSummary":"La guancia di suino, alla fine della lavorazione si presenta di forma triangolare, di medie dimensioni, di peso variabile dagli 800-1000 g., stagionato e ricoperto di pepe 1. Sezionatura: la parte di suino interessata è il muscolo della guancia, dopo che si è tolta la cotica; 2. rifilatura; 3. salagione: si mette sotto sale per 4-5 gg.; 4. lavaggio, dopo si passa l'aglio, si aggiunge il vino e si ricopre di pepe; 5. asciugatura, per 4-5 gg.; 6. stagionatura per un periodo di 60-90 gg.","equipment":"Coltelli di vario tipo, contenitori per mettere sotto sale, scotennatrice e cella frigorifero","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4304,"name":"Guanciale PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651894","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4305,"name":"Guanto Caleno PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653934","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4306,"name":"Guardiolo DOC","country":"Italy","continent":"Europe","qid":"Q5614122","blurb":"Italian controlled designation of origin wine from Campania","url":"https://en.wikipedia.org/wiki/Guardiolo","infobox":true},{"id":4307,"name":"Guastedda a facci di vecchia PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657718","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4308,"name":"Gubana PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140655047","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4309,"name":"Gueffus","country":"Italy","continent":"Europe","qid":"Q16562242","blurb":"Typical desert from Sardinia produced on holidays and festivities","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Durcis.jpg"},{"id":4310,"name":"Gueffus 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PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140652305","blurb":"traditional Italian meat product (PAT)"},{"id":4316,"name":"Hirschwurst (Salsiccia di cervo) PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140656862","blurb":"traditional Italian meat product (PAT)"},{"id":4317,"name":"Hirtenbrot (Pane del pastore) PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140656875","blurb":"traditional Italian bakery product (PAT)"},{"id":4318,"name":"Hochpustertaler  fettreduziert PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140652322","blurb":"traditional Italian cheese (PAT)"},{"id":4319,"name":"Hochpustertaler PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140652320","blurb":"traditional Italian cheese (PAT)"},{"id":4320,"name":"Holermulla PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140652402","blurb":"traditional Italian bakery product (PAT)"},{"id":4321,"name":"Holy Spina","country":"Italy","continent":"Europe","qid":"Q20009814","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Spina%20santa%20composizione%2004.JPG","url":"https://en.wikipedia.org/wiki/Holy_Spina_(sweet)","infobox":true},{"id":4322,"name":"I Pezzetti di Irsina PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651293","blurb":"traditional Italian bakery product (PAT)"},{"id":4323,"name":"I recresciuti di Maenza PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655504","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4324,"name":"ice cream cone","country":"United Kingdom","continent":"Europe","qid":"Q1156634","blurb":"dry, cone-shaped pastry, which enables ice cream to be held in the hand","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Eiswaffeln%202008%20PD%201.JPG","url":"https://en.wikipedia.org/wiki/Ice_cream_cone","infobox":true,"ingredients":["Flour","sugar"],"course":"Dry and cold","originClaims":["United Kingdom","United States"]},{"id":4325,"name":"Il Coatto PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651275","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4326,"name":"Il dolce dei poveri PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140651551","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4327,"name":"Il Fossa del Greppo PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140651600","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4328,"name":"Il grande vecchio di Montefollonico PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658018","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4329,"name":"Il Riccio PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659546","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4330,"name":"Imbalsadura PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651413","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4331,"name":"Imbriachelle PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655505","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4332,"name":"Impanada (o Impanata) di Thiesi PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657377","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4333,"name":"Impanata PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657258","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4334,"name":"Inbriago","country":"Italy","continent":"Europe","qid":"Q117268856","blurb":"Italian cheese"},{"id":4335,"name":"Incanestrato di Castel del Monte PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651183","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4336,"name":"Innichner bergkäse PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140652326","blurb":"traditional Italian cheese (PAT)"},{"id":4337,"name":"Innichner butterkäse PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q135991180","blurb":"traditional Italian cheese (PAT)"},{"id":4338,"name":"Innichner PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140652324","blurb":"traditional Italian cheese (PAT)"},{"id":4339,"name":"Insaccati affumicati PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654924","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4340,"name":"Insalata di arance a staccia di Tursi PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651815","blurb":"traditional Italian traditional dish (PAT)"},{"id":4341,"name":"Insalata di Tartufo PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654260","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4342,"name":"Insalata di tonno PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140654810","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4343,"name":"Insalata gialla e rossa di Castronuovo di Sant'Andrea PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651817","blurb":"traditional Italian traditional dish (PAT)"},{"id":4344,"name":"Insalata grika PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657259","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4345,"name":"Insalata rustica PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651800","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4346,"name":"Intorchiate PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657182","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4347,"name":"Intrigoni PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651388","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4348,"name":"Involtini di agnello in umido PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651340","blurb":"traditional Italian traditional dish (PAT)"},{"id":4349,"name":"Involtini di agnello PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140652213","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4350,"name":"Involtini di cotenna PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651328","blurb":"traditional Italian meat product (PAT)"},{"id":4351,"name":"Involtini di interiora d'agnello/capretto arrostiti PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140654651","blurb":"traditional Italian traditional dish (PAT)"},{"id":4352,"name":"Involtini di pesce spada PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652358","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4353,"name":"Involtini di spatola PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651427","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4354,"name":"Involtino bianco di trippa di Locorotondo PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140652523","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4355,"name":"Ircano PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657336","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4356,"name":"Iris (pastry)","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q16566432","blurb":"Italian ricotta-filled pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Iris%20cioccolato%20e%20panna%202.jpg","url":"https://en.wikipedia.org/wiki/Iris_(pastry)","infobox":true,"ingredients":["Fried pastry dough","ricotta filling"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4357,"name":"Iris PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657787","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4358,"name":"Irpinia - Colline dell'Ufita PDO","country":"Italy","continent":"Europe","qid":"Q3802110","blurb":"Italian PDO olive oil","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Irpinia%20-%20Colline%20dell%27Ufita.jpeg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0500","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":4359,"name":"Is Angules PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657378","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4360,"name":"Is Coccoisi de casu PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657379","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4361,"name":"Is Tziddinis PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652933","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4362,"name":"Isola dei Nuraghi IGT","country":"Italy","region":"Province of Cagliari","continent":"Europe","qid":"Q139899839","blurb":"Italian typical geographical indication wine from Sardinia"},{"id":4363,"name":"Italian meat and sausage products","country":"Italy","continent":"Europe","qid":"Q110557555","blurb":"meat and sausage products originating from Italy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/3%20Salami.JPG"},{"id":4364,"name":"Italian novello wine","country":"Italy","continent":"Europe","qid":"Q7932709","blurb":"Italian young wine produced with at least 40% carbonic maceration, released from 30 October","url":"https://en.wikipedia.org/wiki/Vino_Novello","infobox":true,"prepSummary":"Vino novello is made from a different process to normal red wines. Novello is the result of a different procedure of processing the grapes, carbonic maceration, which involves accelerating the fermentation process. This method was developed in France in the 1930s. The grapes are placed in large barrels or vats. They are then closed off and air is eliminated by pumping in CO2. The natural yeast migrate from the skin of the grapes into the pulp, looking for water and oxygen, and the fermentation takes place. The fermentation process lasts about 20 days."},{"id":4365,"name":"Italico PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656061","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4366,"name":"Jota PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140655062","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4367,"name":"Juncata PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652875","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4368,"name":"Kaisersemmel PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140652407","blurb":"traditional Italian bakery product (PAT)"},{"id":4369,"name":"Kalbskopf PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140652307","blurb":"traditional Italian meat product (PAT)"},{"id":4370,"name":"Kaminwurzen (Salamino affumicato) PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140656863","blurb":"traditional Italian meat product (PAT)"},{"id":4371,"name":"Kiechl PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140652409","blurb":"traditional Italian bakery product (PAT)"},{"id":4372,"name":"Knoedel PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140652412","blurb":"traditional Italian bakery product (PAT)"},{"id":4373,"name":"Kodinzòn","country":"Italy","continent":"Europe","qid":"Q13212234","blurb":"apple sweet"},{"id":4374,"name":"Krapfen PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140656876","blurb":"traditional Italian bakery product (PAT)"},{"id":4375,"name":"Krumiri PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656779","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4376,"name":"L'mlon PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656532","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4377,"name":"L’Osso d’ muort’ di Trivigno PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651699","blurb":"traditional Italian bakery product (PAT)"},{"id":4378,"name":"La bontà del convento di Laurenzana PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651701","blurb":"traditional Italian bakery product (PAT)"},{"id":4379,"name":"La Copeta PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655506","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4380,"name":"La Coratella d'agnello PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651270","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4381,"name":"La fracchiata PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651273","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4382,"name":"La Frionza di Colle San Magno PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655632","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4383,"name":"La Mastaccera di Irsina PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651295","blurb":"traditional Italian bakery product (PAT)"},{"id":4384,"name":"La Panada di Cuglieri PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652020","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4385,"name":"La Pezzata PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656371","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4386,"name":"La Pia PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656452","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4387,"name":"La Sfogliatella di Canosa di Puglia PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140652656","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4388,"name":"La Signora PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656372","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4389,"name":"La Strazzata PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651703","blurb":"traditional Italian bakery product (PAT)"},{"id":4390,"name":"La Svivitella PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651217","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4391,"name":"La Tjella PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651277","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4392,"name":"La Viscotta di San Felice Circeo PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655509","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4393,"name":"Lacna stracciata di Norma PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655508","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4394,"name":"Lagane PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657183","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4395,"name":"Laghi Lombardi PDO","country":"Italy","continent":"Europe","qid":"Q3825584","blurb":"Italian PDO olive oil","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1543","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":4396,"name":"Laghn e fasul PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651341","blurb":"traditional Italian traditional dish (PAT)"},{"id":4397,"name":"Lago di Caldaro DOC","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q3650539","blurb":"Italian interregional controlled designation of origin wine (Trentino-Alto Adige, Veneto)"},{"id":4398,"name":"laina","country":"Italy","continent":"Europe","qid":"Q3826183","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Laina01.jpg"},{"id":4399,"name":"Lambascioni fritti PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657260","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4400,"name":"Lambascioni in agro PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657261","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4401,"name":"Lambascioni sotto la cenere PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657262","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4402,"name":"Lambrusco di Sorbara rosso DOC","country":"Italy","region":"Province of Ferrara","continent":"Europe","qid":"Q1474221","blurb":"type of the Lambrusco di Sorbara Italian controlled designation of origin","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Vino%20Lambrusco%20di%20Sorbara.jpg"},{"id":4403,"name":"Lambrusco Mantovano DOC","country":"Italy","region":"Province of Mantua","continent":"Europe","qid":"Q3826414","blurb":"Italian controlled designation of origin wine from Lombardy"},{"id":4404,"name":"Lametia PDO","country":"Italy","continent":"Europe","qid":"Q3826447","blurb":"Italian PDO olive oil","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0068","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":4405,"name":"Lamezia DOC","country":"Italy","region":"Province of Catanzaro","continent":"Europe","qid":"Q139916962","blurb":"Italian controlled designation of origin wine from Calabria"},{"id":4406,"name":"Lampré PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140652286","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4407,"name":"Lampredotto","country":"Italy","continent":"Europe","qid":"Q613717","blurb":"Florentine dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lampredotto%20Sandwich.jpg","url":"https://en.wikipedia.org/wiki/Lampredotto","infobox":true},{"id":4408,"name":"Lardello di Andretta PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652605","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4409,"name":"Lardiata PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654263","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4410,"name":"Lardo (di Leonessa PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140651876","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4411,"name":"Lardo del basso vicentino PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658853","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4412,"name":"Lardo del campo di Olevano Romano PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655139","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4413,"name":"Lardo del Montefeltro PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656246","blurb":"traditional Italian meat product (PAT)"},{"id":4414,"name":"Lardo di Colonnata PGI","country":"Italy","continent":"Europe","qid":"Q5541316","blurb":"Italian PGI meat product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lardo%20di%20Colonnata.JPG","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-0269","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":4415,"name":"Lardo di Faeto PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140652527","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4416,"name":"Lardo di Montefeltro PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654560","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4417,"name":"Lardo e/o Lardo “fuma PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656905","blurb":"traditional Italian meat product (PAT)"},{"id":4418,"name":"Lardo in salamoia PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658855","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4419,"name":"Lardo PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651330","blurb":"traditional Italian meat product (PAT)","prepSummary":"Caratteristico prodotto della conservazione antica delle carni suine effettuata in provincia di Trento. Da utilizzare crudo e affettato molto fine. Si procede ad estrarre il lardo dal maiale e lo si mette in apposite vasche in plastica alimentare o in acciaio inox, con aggiunta di una salamoia secca, composta da sale, pepe macinato, bacche di ginepro e alloro (possono essere aggiunte anche altre spezie a seconda della località di produzione). Qui rimane per almeno 10 giorni durante i quali i tagli di lardo vengono rivoltati in modo da amalgamare la salatura. Terminato il periodo di \"salatura\" il Lardo viene conservato in locale fresco, asciutto e scuro per almeno 20 giorni (possono essere utilizzate anche le celle frigo a norma di legge). Qualora si voglia ottenere la variante del Lardo fumà, dopo la salatura e asciugatura, si procede all''affumicatura in forno con segatura di legna di f","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":4420,"name":"Lardo stagionato al maiale nero PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655140","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4421,"name":"Lardo steccato con le erbe PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658857","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4422,"name":"Lardo vergine di maiale PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140657928","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4423,"name":"lasagna","country":"Italy","continent":"Europe","qid":"Q20034","blurb":"layered pasta dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Meaty%20Lasagna%208of8%20%288736299782%29.jpg","url":"https://en.wikipedia.org/wiki/Lasagna","infobox":true,"ingredients":["Lasagne sheets","ragù"],"course":"Main course"},{"id":4424,"name":"Lasagne arrotolate PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657184","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4425,"name":"Lasagne bastarde della Lunigiana PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653668","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4426,"name":"Lasagne da fornèl PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659549","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4427,"name":"lasagne sheet","country":"Italy","continent":"Europe","qid":"Q3827309","blurb":"flat rectangle-shaped pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lasagne.png"},{"id":4428,"name":"Lasche del Po in carpione PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651802","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4429,"name":"Lattarino del lago di Bracciano PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655657","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4430,"name":"Latte alla Portoghese PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654761","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4431,"name":"Latte brulè PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651688","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4432,"name":"Latte in piedi PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651690","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4433,"name":"Lattecrudo di Tremosine PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656062","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4434,"name":"Latteria PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654978","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4435,"name":"Latterini marinati del Delta del Po PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659748","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4436,"name":"Latterino del Trasimeno PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658713","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","prepSummary":"Piccolo pesce con corpo sottile ed allungato, occhi grandi, piccole pinne dorsali e ventrali, pinna caudale forcuta. Livrea argentea lucente, dorso grigio/verde con pigmentazione bruno reticolata. Banda nero/argentea lungo i fianchi. Ventre bianco. La sua lungheza è di circa 7-10 cm. La carne è molto buona ed apprezzata. Stagione adatta alla pesca: inverno. Tecniche di pesca: rete da latterino, tofo, tofone con ali, bilancia ed altre tecniche usate per la pesca delle alborelle. Il prodotto viene commercializzato intero.","equipment":"-","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4437,"name":"Latteruolo PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q121096316","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4438,"name":"Lattime di tonno salato PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140654832","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4439,"name":"Lattughe ripiene PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655896","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4440,"name":"Le \"Virtu'\" teramane PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651278","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4441,"name":"Le cicorie PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651819","blurb":"traditional Italian traditional dish (PAT)"},{"id":4442,"name":"Le Corde de chiochie PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651276","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4443,"name":"Le Crespelle di Maenza PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655510","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4444,"name":"Le Nocche PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656453","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4445,"name":"Le ripiene dell'antico forno PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140652112","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4446,"name":"Leberwurst PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140652309","blurb":"traditional Italian meat product (PAT)"},{"id":4447,"name":"Lengual PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658860","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4448,"name":"Lepericchio e Sposatella di Capena PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655511","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4449,"name":"Lepre alla piacentina PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651804","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4450,"name":"Lesso di carni PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651806","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4451,"name":"Lestopitta PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652244","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4452,"name":"Li Chiusoni PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652938","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4453,"name":"Li'mbriacchìdde di Canosa di Puglia PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657185","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4454,"name":"Liguria di Levante IGT","country":"Italy","region":"Province of La Spezia","continent":"Europe","qid":"Q139883107","blurb":"Italian typical geographical indication wine from Liguria"},{"id":4455,"name":"Ligurian pine nut pie","country":"Italy","continent":"Europe","qid":"Q138859462","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pinolata%20ligure%2001.jpg"},{"id":4456,"name":"Lingua cotta di Carnia PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654926","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4457,"name":"Lingua di bovino cotta PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656534","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4458,"name":"Lingua salmistrata PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658864","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4459,"name":"Linguâl PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654927","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4460,"name":"Lingue di suocera PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651218","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4461,"name":"linguine","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q20035","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Linguine.jpg","url":"https://en.wikipedia.org/wiki/Linguine","infobox":true,"ingredients":["Flour (usually from durum wheat)","egg"],"prepSummary":"The production of linguine involves mixing semolina flour or durum flour and water to form a dough, which is then rolled out and cut into flat strands. This elongated shape is the primary way linguine and spaghetti are distinguished, the latter being round. Before the proliferation of modern production techniques, pasta-making was a labor-intensive process carried out by hand.","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4462,"name":"Lipuda IGT","country":"Italy","region":"Province of Crotone","continent":"Europe","qid":"Q139899451","blurb":"Italian typical geographical indication wine from Calabria"},{"id":4463,"name":"Liquirizia all'anice PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652252","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4464,"name":"Liquirizia alla menta PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652250","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4465,"name":"Liquirizia PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652246","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4466,"name":"Lison DOCG","country":"Italy","region":"Province of Treviso","continent":"Europe","qid":"Q16572904","blurb":"Italian controlled and guaranteed designation of origin wine from Veneto"},{"id":4467,"name":"Lison-Pramaggiore DOC","country":"Italy","region":"Province of Pordenone","continent":"Europe","qid":"Q1828015","blurb":"Italian interregional controlled designation of origin wine"},{"id":4468,"name":"Lisoni PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655897","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4469,"name":"Locride IGT","country":"Italy","region":"Province of Reggio Calabria","continent":"Europe","qid":"Q139899452","blurb":"Italian typical geographical indication wine from Calabria"},{"id":4470,"name":"Loffe PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140652239","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4471,"name":"Lombetto della Sabina e dei Monti della Laga PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655141","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4472,"name":"Lombetto o Lonza PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655142","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4473,"name":"Lombetto PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658593","blurb":"traditional Italian meat product (PAT)","prepSummary":"Salume di forma cilindrica, si presenta incartato con carta gialla e legato, di peso intorno ai 2 kg. Una volta tagliato risulta di colore rossastro senza venature di grasso 1. Sezionatura: la parte di suino interessata è il lombo; 2. rifilatura; 3. salagione: si ricopre con un preparato, composto da sale, pepe e aglio, per la durata di una settimana; 4. lavaggio; 5. asciugatura, per 4-5 gg., poi si passa con pepe, aglio e vino (in quantità ridotte rispetto al capocollo); 6. confezionamento con carta gialla e legatura. Stagionatura per un periodo che varia dai 30 ai 40 gg., secondo le dimensioni","equipment":"Coltelli di vario tipo, cella frigorifero","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4474,"name":"Lombo senese PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140654840","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4475,"name":"Longarini di Cretone PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655512","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4476,"name":"Lonza – Capocollo – Scalmarita PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656248","blurb":"traditional Italian meat product (PAT)"},{"id":4477,"name":"Lonza di fico – Lonzino di fico – Lonzetta di fico – Salame di fico PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656342","blurb":"traditional Italian bakery product (PAT)"},{"id":4478,"name":"Lonza PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651239","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4479,"name":"Lonzino – Capolombo PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656249","blurb":"traditional Italian meat product (PAT)"},{"id":4480,"name":"Lonzino e lonza di suino di razza Casertana PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655143","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4481,"name":"Lonzino PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651533","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4482,"name":"Lorighittas PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657380","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4483,"name":"Lu Cavalluccio e la Puccanella PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655513","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4484,"name":"Lu F’lett’ r’ Calvjedd’ PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651334","blurb":"traditional Italian meat product (PAT)"},{"id":4485,"name":"Lucanica di capra o pecora PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656907","blurb":"traditional Italian meat product (PAT)","prepSummary":"Il prodotto è un tipico insaccato artigianale di dimensioni non omogenee. Generalmente di diametro 3-5 cm., di lunghezza 10-15 cm., con superficie rugosa, spesso coperto di muffa bianco-grigia. Al taglio si nota l''impasto omogeneo, con la presenza del grasso ben mescolato alla carne, con profumo gradevole, ove gli aromi non coprono l''odore caratteristico degli animali da cui proviene la carne. Alla polpa di capra o di pecora, accuratamente sgrassata, viene aggiunta della carne di maiale in una dose variabile dal 30 al 50%. Il tutto viene macinato con un tritacarne con fori d''uscita medio-piccoli, ottenendo un impasto che viene successivamente lavorato a mano, mentre si aggiungono i vari aromi: sale, pepe, aglio e conservanti a norma. Ottenuto un impasto omogeneo e facilmente assemblabile, si procede all''insaccaggio in budello naturale, legato con spago alimentare e diviso in porzioni","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":4486,"name":"Lucanica di Picerno PGI","country":"Italy","continent":"Europe","qid":"Q140642255","blurb":"Italian PGI meat product","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-02313","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":4487,"name":"Lucanica mochena di cavallo PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656910","blurb":"traditional Italian meat product (PAT)","prepSummary":"Insaccato stagionato di carni equine e suine, da consumarsi allo stato crudo, dopo un''adeguata stagionatura. La produzione si protrae per tutto l''anno; in passato essa avveniva, per problemi legati alla conservazione, solamente nel periodo che va da settembre ad aprile. Per la produzione della Lucanica mochena di cavallo viene usata solamente la polpa scelta di maiale e di cavallo, ottenuta da animali allevati in modo naturale. Dopo la spolpatura e una accurata selezione, la carne viene macinata una sola volta, usando una macinatrice elettrica avente i fori di uscita del diametro di 6 mm.; viene poi aromatizzata e impastata per circa 2 minuti, usando un''impastatrice. Si passa poi all''insaccaggio, utilizzando un''insaccatrice per mezzo della quale la pasta viene compressa, sotto vuoto, nel budello di manzo del diametro di 50 mm. e della lunghezza media di circa 4 metri. A questo punto","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":4488,"name":"Lucanica mochena piccante PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656911","blurb":"traditional Italian meat product (PAT)","prepSummary":"Insaccato stagionato di puro maiale, da consumarsi allo stato crudo, dopo un''adeguata stagionatura. Si produce tutto l''anno. Per la produzione della Lucanica mochena piccante viene usata solamente la polpa scelta di maiale, ottenuta da animali allevati in modo naturale. Dopo la spolpatura e un''accurata selezione, la carne viene macinata una sola volta, usando una macinatrice elettrica avente i fori di uscita del diametro di 6 mm.; viene poi aromatizzata e impastata per circa 2 minuti, usando un''impastatrice meccanica. Si passa poi all''insaccaggio, utilizzando una insaccatrice meccanica con la quale la pasta viene compressa, sotto vuoto, nel budello di manzo del diametro di 50 mm. e della lunghezza media di circa 4 metri. A questo punto il budello, riempito di carne, passa nella legatrice che automaticamente provvede, con lo spago, a dividerlo in porzioni di circa 15 cm., lasciando c","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":4489,"name":"Lucanica mochena stagionata PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656912","blurb":"traditional Italian meat product (PAT)"},{"id":4490,"name":"Lucca PDO","country":"Italy","continent":"Europe","qid":"Q140642256","blurb":"Italian PDO olive oil","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0199","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":4491,"name":"Luccio del Trasimeno PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658715","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","prepSummary":"Corpo allungato ricoperto di squame cicloidi, muso tipico prominente ed appiattito, bocca ampia provvista di numerosi denti. Il dorso è di colore verde/bruno, i fianchi sono marmorizzati, zebrati e mimetici, il ventre è bianco/giallastro, le pinne giallastre con macchie nere. La lunghezza media è di 40-50 cm; può raggiungere i 120 cm. Il peso medio è di 600 gr. ma può raggiungere anche i 7-8 Kg. Le carni sono pregiate, bianche, sode ma delicate. Stagione adatta alla pesca: inverno. Tecniche di pesca: tramaglio (rete da posta formata da tre pezze sovrapposte), reti semplici a maglia larga, palangari (impiegano simultaneamente più ami; sono costituiti da un cavo principale chiamato trave, lungo anche diversi chilometri), tofo, bertovello (rete a forma di cono sostenuta da una serie di anelli in legno, in ferro o in plastica), canna da lancio con esca viva con cucchiaini ondulanti o ruotant","equipment":"E’ consuetudine mantenere esemplari vivi in vasche di vetroresina idonee all’uso.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4492,"name":"Luccio in bianco alla rivaltese PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656216","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4493,"name":"Luccio in salsa alla rivaltese 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(PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4610,"name":"Matusc PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656070","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4611,"name":"Mazza fegato PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654569","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4612,"name":"Mazzafegati PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658596","blurb":"traditional Italian meat product (PAT)","prepSummary":"Si presentano a forma di salsiccia fresca, legate insieme da spago, il peso varia dagli 80 ai 150g. a seconda che siano salate o dolci I mazzafegati possono essere divisi in piccanti (salati) o dolci. Quelli piccanti: 1. macinazione di fegato, cuore, milza, lingua, polmone, una parte di guanciale fresco e un po’ di grasso; 2. l'impasto ottenuto viene condito con pepe, sale, buccia di arancia e spezie; 3. insaccati nel budello naturale e legati a salsiccia vengono punzecchiati con aghi per farne uscire aria e sangue. Quelli dolci: come sopra, si aggiungono pinoli, cannella, vino, uvetta e zucchero. I mazzafegati si consumano sia freschi sia stagionati. 4. Stagionatura, si fanno prima asciugare per alcuni giorni in ambiente caldo e ventilato, poi si mettono a stagionare in cantina o in un locale umido e fresco per circa 25-40 giorni.","equipment":"Coltelli di vario tipo; - tritacarne; - insaccatrice; - impastatrice; - cella frigorifero.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4613,"name":"Mazzamurru PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140653030","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4614,"name":"Mazzarelle alla teramana PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651280","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4615,"name":"Mazzerelle","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q3853270","blurb":"Italian skewered lamb dish","url":"https://en.wikipedia.org/wiki/Mazzarelle","infobox":true,"ingredients":["Lamb"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4616,"name":"Mbriulata di Milena PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657798","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4618,"name":"Meascia dolce o salata PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656166","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4619,"name":"meat pie","country":"Italy","continent":"Europe","qid":"Q5367573","blurb":"pie with a filling of meat","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fydzhin%20cross-section.jpg","url":"https://en.wikipedia.org/wiki/Meat_pie","infobox":true,"ingredients":["Meat","pastry"]},{"id":4620,"name":"Mécoulén PAT","country":"Italy","region":"Aosta Valley","continent":"Europe","qid":"Q140646278","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4621,"name":"Melanzana a scarpone PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654278","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4622,"name":"Melanzanata di Sant'Oronzo PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140651491","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4623,"name":"Melanzane a funghetto PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657264","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4624,"name":"Melanzane arrostite PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657265","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4625,"name":"Melanzane ripiene PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651401","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4626,"name":"Menola salata PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q136526294","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4627,"name":"Meraner würstel PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140652311","blurb":"traditional Italian meat product (PAT)"},{"id":4628,"name":"Merca di muggine PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657425","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4629,"name":"Merlara DOC","country":"Italy","region":"Province of Padua","continent":"Europe","qid":"Q118819679","blurb":"Italian controlled designation of origin wine from Veneto"},{"id":4630,"name":"Merletti Santantonio PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659560","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4631,"name":"Merluzzo in umido PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651810","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4632,"name":"Mes PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140652149","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4633,"name":"Mezze maniche da frate ripiene PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651694","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4634,"name":"Mezzone PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653264","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4635,"name":"Miacce PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140651476","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4636,"name":"Miaccio – Miaggio – Migliaccio PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656250","blurb":"traditional Italian meat product (PAT)"},{"id":4637,"name":"Miaccio PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651370","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4638,"name":"Miacetto PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651696","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4639,"name":"Mica (salume)","country":"Italy","continent":"Europe","qid":"Q137732521","blurb":"Piedmontese kind of salami","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mica%20salume%201.jpg"},{"id":4640,"name":"Mica PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656535","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4641,"name":"Miccone PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656168","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4642,"name":"Miche di Cuneo PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656782","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4643,"name":"Michetta PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655829","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4644,"name":"Michitus nieddus PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652943","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4645,"name":"Micischia","country":"Italy","continent":"Europe","qid":"Q123531411","blurb":"Abruzzo and Puglia agri-food product"},{"id":4646,"name":"Micischia PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140654622","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4647,"name":"Micóoula PAT","country":"Italy","region":"Aosta Valley","continent":"Europe","qid":"Q140645920","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4648,"name":"Micotti PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655899","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4649,"name":"Miele delle Madonie PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q136681409","blurb":"traditional Italian animal product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4650,"name":"Migliaccia di Pitigliano PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653670","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4651,"name":"Migliaccio","country":"Italy","continent":"Europe","qid":"Q3857136","blurb":"Traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Migliaccio%20pistoiese.JPG"},{"id":4652,"name":"Migliaccio di Romagna PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654713","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4653,"name":"Migliaccio PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651713","blurb":"traditional Italian bakery product (PAT)"},{"id":4654,"name":"Migliaccio senese PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658399","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4655,"name":"Mignecci di formentone di Gallicano PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658402","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4656,"name":"Migole di Malonno PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656218","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4657,"name":"Millaffanti in brodo PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140651493","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4658,"name":"Mille-feuille Carsolina","country":"Italy","continent":"Europe","qid":"Q3696938","blurb":"pastry from Trieste, Italy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cremacarsolina%20z01.jpg"},{"id":4659,"name":"Millesimini PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655830","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4660,"name":"Milzschnitten PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140652416","blurb":"traditional Italian bakery product (PAT)"},{"id":4661,"name":"Minestra caggianese PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654280","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4662,"name":"Minestra con punte di asparagi PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651812","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4663,"name":"Minestra di castagne PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654767","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4664,"name":"Minestra di erbe spontanee PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140653035","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4665,"name":"Minestra di semolino PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140653040","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4666,"name":"Minestra imbottita PAT","country":"Italy","region":"Romagna","continent":"Europe","qid":"Q121157049","blurb":"traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Spoja%20lorda.jpg","url":"https://en.wikipedia.org/wiki/Spoja_lorda","infobox":true,"prepSummary":"It is made from a dough prepared with eggs and flour and then cut in half. A filling based on fresh cheese is spread on one of the two sheets (traditionally squacquerone or raviggiolo, alternatively, casatella romagnola, robiola or ricotta), Parmesan, nutmeg, eggs and salt, on which the second sheet is then rolled out to close, avoiding letting the filling come out of the edges.","course":"First course"},{"id":4667,"name":"Minestra verde PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657267","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4668,"name":"Miniatensi PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658405","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4669,"name":"Minna di Virgini PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q3858564","blurb":"traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Minni%20di%20virgini.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4670,"name":"Mirandò o Mirandot di Tarquinia PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655634","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4671,"name":"Miseria di Busseto PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654768","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4672,"name":"Misischia di Guardialfiera PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656375","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4673,"name":"Misischia PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140652214","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4674,"name":"Missoltino PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656225","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4675,"name":"Misto capra PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656937","blurb":"traditional Italian cheese (PAT)","prepSummary":"Formaggio a pasta semicotta, a latte intero, pastorizzato o termizzato, da pasto; pasta sostenuta, compatta, di colore bianco o paglierino; occhiatura rada, piccola, sparsa; crosta dura, liscia; forma cilindrica del diametro di cm. 28-35, altezza dello scalzo cm. 9-12; peso della forma variabile da 8 a 12 kg.; pronto per il consumo dopo 60 giorni. Il latte utilizzato deve provenire da capre e vacche alimentate con erba al pascolo in malga o con fieno di prato stabile. La razione alimentare giornaliera può essere integrata con mangimi semplici o composti consentiti, ma è escluso l''uso di qualsiasi conservante o additivo. Le razze sono quelle maggiormente presenti nel nostro territorio. La raccolta del latte viene fatta una o due volte al giorno, caldo in bidoni o refrigerato alla stalla con autocisterne coibentate. Per la produzione di questo tipo di formaggio può essere miscelato in cal","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":4676,"name":"Mistocchine PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140655185","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4677,"name":"Mitili PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140652150","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4678,"name":"Mitterberg IGT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q139899869","blurb":"Italian typical geographical indication wine from Trentino-Alto Adige"},{"id":4679,"name":"Mmugliulati PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q130486216","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4680,"name":"Mocetta carrarina PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140657930","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4681,"name":"Mocetta PAT","country":"Italy","region":"Aosta Valley","continent":"Europe","qid":"Q140645901","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4682,"name":"Moco delle Valli della Bormida PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q56326560","blurb":"traditional Italian fruit, vegetable or cereal product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4683,"name":"Moddizzosu PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657383","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4684,"name":"Moeche e Masanete PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659750","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4685,"name":"Mohnmingilan","country":"Italy","continent":"Europe","qid":"Q97173818","blurb":"Italian sweet pancake"},{"id":4686,"name":"Mohnmingilan PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140652422","blurb":"traditional Italian bakery product (PAT)"},{"id":4687,"name":"Molise PDO","country":"Italy","continent":"Europe","qid":"Q3860244","blurb":"Italian PDO olive oil","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0166","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":4688,"name":"Mollana della Val Borbera PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656596","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4689,"name":"Mollica di San Giuseppe PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656455","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4690,"name":"Molluschi bivalvi del Golfo di Olbia PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657426","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4691,"name":"Molluschi bivalvi vivi del Golfo di Oristano PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657427","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4692,"name":"Monacelle PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140655184","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4693,"name":"Monachina PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653947","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4694,"name":"Mondeghili","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q25617898","blurb":"Italian fried meatball","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mondeghili%20traditional%20shape.jpg","url":"https://en.wikipedia.org/wiki/Mondeghili","infobox":true,"prepSummary":"According to the De.C.O. recipe, the ingredients for four people are: 300 g of leftover boiled meat, one egg, the crumbs of a rosetta bread soaked in milk, squeezed and sifted; chopped parsley; yellow lemon peel to taste; salt; butter for frying.","course":"Secondo (Italian course)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4695,"name":"Montagna PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656938","blurb":"traditional Italian cheese (PAT)","prepSummary":"Formaggio a pasta dura, semicotta, prodotto con latte vaccino intero crudo; pasta compatta di colore giallo paglierino; sapore deciso ma delicato; dimensioni del diametro di cm. 32-38, altezza dello scalzo cm. 9-12; peso della forma variabile da 9 a 12 kg. Il latte utilizzato deve provenire da bovine alimentate con fieno di prato stabile, o al pascolo. È consentito l''uso di mangimi semplici o composti. Non vengono usati insilati, né additivi o conservanti. Le razze che possono concorrere alla produzione del latte utilizzato per questo tipo di formaggio sono: la Bruna, la Grigio Alpina e altre. La raccolta del latte viene fatta una o due volte al giorno, caldo in bidoni o refrigerato alla stalla con autocisterne coibentate. Per la produzione di questo formaggio viene utilizzato latte di una o due munte. Durante il riscaldamento del latte viene aggiunto sieroinnesto da Grana del Trentino.","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":4696,"name":"Montasio PDO","country":"Italy","continent":"Europe","qid":"Q140642282","blurb":"Italian PDO cheese","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0012","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":4697,"name":"Montasù PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q138844724","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4698,"name":"Monte Baldo e Monte Baldo primo fiore PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656939","blurb":"traditional Italian cheese (PAT)","prepSummary":"Formaggio a pasta semidura, parzialmente scremato, semicotto, da pasto, da grattugia, saporito e profumato; pasta di colore paglierino intenso nel periodo estivo, paglierino chiaro nel periodo invernale, con occhiatura omogenea a occhio di pernice; crosta liscia o leggermente ruvida; forma cilindrica del diametro di cm. 33-38, altezza dello scalzo di cm. 8-10; maturazione da un minimo di 7 mesi a un massimo di 4 anni. Il latte utilizzato proviene da bovini alimentati con fieno di prato stabile o al pascolo. Nella razione alimentare a volte si usano mangimi semplici o composti. Possono essere utilizzati insilati in modica quantità, con esclusione di additivi e conservanti. Le razze che possono concorrere alla produzione del latte sono: la Bruna, la Pezzata Nera e altre. Il latte viene raccolto una o due volte al giorno. Per la produzione di questo tipo di formaggio si esegue una lavorazio","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":4699,"name":"Monte Etna PDO","country":"Italy","continent":"Europe","qid":"Q3322531","blurb":"Italian PDO olive oil","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0060","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":4700,"name":"Monte Re PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654979","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4701,"name":"Monte Veronese PDO","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q1223352","blurb":"Italian PDO cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Formaggio%20Monte%20Veronese.jpg","url":"https://en.wikipedia.org/wiki/Monte_Veronese","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0013","giAttribution":"European Commission — eAmbrosia — CC BY 4.0","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4702,"name":"Montebore PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656597","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4703,"name":"Montecastelli IGT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q139899867","blurb":"Italian typical geographical indication wine from Tuscany","province":"Province of Arezzo","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4704,"name":"Montecompatri Colonna DOC","country":"Italy","region":"Metropolitan City of Rome","continent":"Europe","qid":"Q3862225","blurb":"Italian controlled designation of origin wine from Lazio"},{"id":4705,"name":"Montefalco Sagrantino DOCG","country":"Italy","region":"province of Perugia","continent":"Europe","qid":"Q255071","blurb":"Italian controlled and guaranteed designation of origin wine from Umbria","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Montefalco%20Sarantino%20selection.jpg","url":"https://en.wikipedia.org/wiki/Montefalco_Sagrantino","infobox":true},{"id":4706,"name":"Montegranero PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656598","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4707,"name":"Montello e Colli Asolani prosecco DOCG","country":"Italy","region":"Province of Treviso","continent":"Europe","qid":"Q3862276","blurb":"type of the Asolo Prosecco Italian controlled designation of origin"},{"id":4708,"name":"Montello e Colli Asolani prosecco spumante DOCG","country":"Italy","region":"Province of Treviso","continent":"Europe","qid":"Q3862277","blurb":"type of the Asolo Prosecco Italian controlled designation of origin"},{"id":4709,"name":"Montello Rosso DOCG","country":"Italy","continent":"Europe","qid":"Q118819697","blurb":"Italian controlled designation of origin wine from Veneto"},{"id":4710,"name":"Montenetto di Brescia IGT","country":"Italy","region":"Province of Brescia","continent":"Europe","qid":"Q139891225","blurb":"Italian typical geographical indication wine from Lombardy"},{"id":4711,"name":"Monteson PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656940","blurb":"traditional Italian cheese (PAT)","prepSummary":"formaggio a latte intero con aggiunta di latte scremato a pasta semidura, cotto, da pasto; pasta di colore bianco, con occhiatura medio piccola; crosta ruvida; forma cilindrica del diametro di cm 25 e altezza di 12 cm; peso della forma: da 5 a 7 kg; maturazione: dai 30 ai 60 giorni; formaggio ad aroma dolce iniziale e con un retrogusto saporito. Il latte utilizzato deve provenire da bovine alimentate con fieno di prato stabile o al pascolo. È consentito l’uso di mangimi semplici o composti. Non vengono usati insilati, né additivi o conservanti.Le razze coinvolte nella produzione del latte sono la Bruna Alpina e la Frisona. La raccolta del latte viene eseguita due volte al giorno. Al mattino vengono miscelate nella caldaia la munta smagrata della sera con quella intera della mattina. La scrematura avviene per affioramento naturale.Nella fase di riscaldamento, al latte può essere aggiunto ","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":4712,"name":"Monti Iblei PDO","country":"Italy","continent":"Europe","qid":"Q3862441","blurb":"Italian PDO olive oil","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1521","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":4713,"name":"Morette o barbusti della Val Leogra PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658882","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4714,"name":"Morettus PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140651554","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4715,"name":"Mormora di Miramare PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140655069","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4716,"name":"Mortadella (romana PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140651437","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4717,"name":"Mortadella Bologna PGI","country":"Italy","continent":"Europe","qid":"Q140642286","blurb":"Italian PGI meat product","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-0325","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":4718,"name":"Mortadella della Lunigiana PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653269","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4719,"name":"Mortadella delle Apuane PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140657931","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4720,"name":"Mortadella di bufala PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655144","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4721,"name":"Mortadella di Campotosto PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651240","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4722,"name":"Mortadella di cavallo PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655145","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4723,"name":"Mortadella di fegato al vin brulè PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655968","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4724,"name":"Mortadella di fegato cotta PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140652276","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4725,"name":"Mortadella di maiale di Camaiore PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653272","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4726,"name":"Mortadella di manzetta maremmana PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655146","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4727,"name":"Mortadella di Prato PGI","country":"Italy","continent":"Europe","qid":"Q140642287","blurb":"Italian PGI meat product","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-01333","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":4728,"name":"Mortadella nostrale di Cardoso PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140657932","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4729,"name":"Mortadella ossolana PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656537","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4730,"name":"Mortandela affumicata della Val di Non PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140652467","blurb":"traditional Italian meat product (PAT)","prepSummary":"Prodotto ottenuto utilizzando carni macinate di suino, compresi polmone, cuore, gole, e con una presenza di grasso variabile. Si presenta in forma sferica irregolare schiacciata, di colore bruno affumicato, con odore e sapore tipico e caratteristico. Il peso medio è di circa 200 gr. Le carni di maiale vengono disossate e opportunamente sgrassate e snervate per poi essere macinate e quindi impastate, aggiungendo il sale, gli aromi e gli additivi. Con l''impasto così ottenuto si formano delle palline, battendo forte con le mani la pasta: è necessario renderle omogenee e far loro uscire tutta l''aria interna, per poterle disporre in modo ordinato su delle assi in legno precedentemente infarinate con farina di grano saraceno e poste su dei carrelli. Si effettua una prima asciugatura in cella frigorifera per circa 12 ore e poi si passa nel forno di affumicatura a una temperatura di 25 °C e fu","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":4731,"name":"Mortandela PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656916","blurb":"traditional Italian meat product (PAT)","prepSummary":"Polpette di carne di suino piuttosto grasse con una piccola percentuale di sottogola o guanciale e lingua di suino, fegato di suino fresco, sale, pepe, spezie miste e vino rosso o bianco in misura variabile. La carne di suino viene macinata con apposito tritacarne, provvisto di piastra con fori del diametro di 5 o 6 mm. unitamente al fegato; si aggiungono poi le spezie e il vino, amalgamando a mano. Dopo aver ben lavato il retino di suino, lo si stende su un tagliere, si appoggiano le polpette di impasto a mo'' di scacchiera. Tagliato il retino a fazzoletti, si incartano le polpette chiudendo bene il tutto. Queste vengono poi messe su dei lunghi vassoi di legno, precedentemente cosparsi di farina gialla di media grossezza per un periodo di conservazione in cella frigorifera a una temperatura variabile da + 1 a + 5 °C. Materie prime ed attrezzature per la preparazione:Ingredienti: carne, ","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":4732,"name":"Mortandèle PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658886","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4733,"name":"Morticeddhi PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140654298","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4734,"name":"Moscardino di Caorle PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659752","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4735,"name":"Moscato di Pantelleria DOC","country":"Italy","region":"Province of Trapani","continent":"Europe","qid":"Q3866020","blurb":"Italian controlled designation of origin wine from Sicily"},{"id":4736,"name":"Moscato di Sorso-Sennori DOC","country":"Italy","region":"Province of Cagliari","continent":"Europe","qid":"Q1340136","blurb":"type of the Moscato di Sorso-Sennori Italian controlled designation of origin"},{"id":4737,"name":"Moscato di Terracina DOC","country":"Italy","region":"Province of Latina","continent":"Europe","qid":"Q31837216","blurb":"Italian controlled designation of origin wine from Lazio"},{"id":4738,"name":"Mosciamme del Mar Ligure PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140654526","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4739,"name":"Mostaccioli PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651715","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Biscotti secchi al mosto, a forma di piccole ciambelle o di filette schiacciate Variante a) Ingredienti: farina di grano tenero, mosto bianco, zucchero, semi di anice. Lavorazione: Si impastano (a mano o con l’impastatrice) tutti gli ingredienti fino ad ottenere un impasto omogeneo. Si formano delle piccole ciambelle (o filette schiacciate); si lasciano lievitare sulla teglia da forno per circa 2 ore. Cuocere in forno per circa 30 minuti. Variante b) Ingredienti: farina di grano tenero, zucchero, mosto bianco, semi di anice, uvetta, olio di oliva, lievito di birra, buccia d’arancio a dadini. Lavorazione: Si impastano (a mano o con l’impastatrice) farina, mosto e lievito di birra. Si aggiungono all’impasto tutti gli altri ingredienti, si formano delle piccole ciambelle (o filette schiacciate); si lasciano lievitare sulla teglia da forno per circa 2 ore. Si cuociono in forno per circa 30 m","equipment":"Impastatrice o piano da lavoro in acciaio; - teglie da forno; - forno.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)"},{"id":4740,"name":"Mostarda d'uva o Cognà PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656579","blurb":"traditional Italian condiment (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4741,"name":"Mostarda di mele PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656578","blurb":"traditional Italian condiment (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4742,"name":"Mostarde ponzesi PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655523","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4743,"name":"Mostardella PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655682","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4744,"name":"Mostata di Pachino PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657724","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4745,"name":"Mosto cotto PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q70069798","blurb":"traditional Italian beverage (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Vino%20Cotto%20Mosto%20in%20cottura.JPG","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4746,"name":"Motelì PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656071","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4747,"name":"Motsetta PAT","country":"Italy","region":"Aosta Valley","continent":"Europe","qid":"Q140646274","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4748,"name":"Motta PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656599","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4749,"name":"mozzarella","country":"Italy","continent":"Europe","qid":"Q14088","blurb":"Italian cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mozzarella%20di%20bufala3.jpg","url":"https://en.wikipedia.org/wiki/Mozzarella","infobox":true,"prepSummary":"After the curd heals, it is further cut into pieces. The curds are stirred and heated to separate the curds from the whey. The whey is then drained from the curds and the curds are placed in a hoop to form a solid mass. The curd mass is left until the pH is at around 5.2–5.5, which is the point when the cheese can be stretched and kneaded to produce a delicate consistency—this process is generally known as . According to the trade association, \"The cheese-maker kneads it with his hands..."},{"id":4750,"name":"Mozzarella di Brugnato PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655709","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4751,"name":"Mozzarella di Bufala Campana PDO","country":"Italy","continent":"Europe","qid":"Q941068","blurb":"Italian PDO cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mozzarella.jpg","url":"https://en.wikipedia.org/wiki/Buffalo_mozzarella","infobox":true,"prepSummary":"In Italy, the cheese is produced nationwide using Italian Mediterranean buffalo milk under the government's official name because Italian buffalo are found in all Italian regions. The , which has status, is produced only within a defined area which includes: in Campania, the whole of the province of Caserta and of the province of Salerno, and parts of those of Benevento and Naples; in Lazio, parts of the provinces of Frosinone, Latina and Rome; in Molise, part of the comune of Venafro; and in Puglia, part of the province of Foggia.","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0014","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":4752,"name":"Mozzarella di Gioia del Colle PDO","country":"Italy","continent":"Europe","qid":"Q113988259","blurb":"Italian PDO cheese","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-02384","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":4753,"name":"Mozzarella di vacca PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656397","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4754,"name":"Mozzarella nella mortella PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652892","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4755,"name":"Mozzarella o Fior di latte PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657032","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4756,"name":"Mozzarella PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651393","blurb":"traditional Italian cheese (PAT)"},{"id":4757,"name":"Mozzarella silana PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651957","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4758,"name":"Mozzarelle di Avigliano PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651396","blurb":"traditional Italian cheese (PAT)"},{"id":4759,"name":"Mozzariello PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652612","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4760,"name":"Mozzetti PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652255","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4761,"name":"Mpignulati PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657801","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4762,"name":"Muffletto di Caposele PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653948","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4763,"name":"Mugnaia di bufala PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655261","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4764,"name":"Mulugnama r'chjin PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657268","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4765,"name":"Murazzano PDO","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q1238105","blurb":"Italian PDO cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Murazzano%20DOP%20%28formaggio%29.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0015","giAttribution":"European Commission — eAmbrosia — CC BY 4.0","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4766,"name":"Murgia IGT","country":"Italy","region":"Province of Foggia","continent":"Europe","qid":"Q139899831","blurb":"Italian typical geographical indication wine from Apulia"},{"id":4767,"name":"Murianengo o Moncenisio PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656600","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4768,"name":"Murtarat PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656601","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4769,"name":"Murzelli PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655524","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4770,"name":"Murzitti PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655525","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4771,"name":"Muschiska PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657011","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4772,"name":"Musciame di tonno Sardo PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140654812","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4773,"name":"Muscisca","country":"Italy","continent":"Europe","qid":"Q3867478","blurb":"Abruzzo and Puglia agri-food product"},{"id":4774,"name":"Muset trevigiano PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658890","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4775,"name":"musetto","country":"Italy","continent":"Europe","qid":"Q16580654","blurb":"type of Italian sausage"},{"id":4776,"name":"Musetto PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654932","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4777,"name":"Mussolo de scoio PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140655070","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4778,"name":"Mustaccioli PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653951","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4779,"name":"Mustacciuoli","country":"Italy","continent":"Europe","qid":"Q3868691","blurb":"traditional pastry from Campania, Italy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mostaccioli%20dalla%20campania.jpg","url":"https://en.wikipedia.org/wiki/Mustacciuoli","infobox":true,"ingredients":["Flour","almonds","chocolate","sugar","cloves","coffee","olive oil"]},{"id":4780,"name":"Mustardela PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656538","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4781,"name":"Mustazzeddus PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140654746","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4782,"name":"Mustazzueli 'nnasprati PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140654734","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4783,"name":"Musteba PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652736","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4784,"name":"Musulupu dell'Aspromonte PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140663779","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4785,"name":"Nacatole PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652257","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4786,"name":"Nafta PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659563","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4787,"name":"Narni IGT","country":"Italy","region":"province of Perugia","continent":"Europe","qid":"Q139899469","blurb":"Italian typical geographical indication wine from Umbria"},{"id":4788,"name":"Ncannellate PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657726","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4789,"name":"Ndocca 'ndocca PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651282","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4790,"name":"Ndurciullune PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651222","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4791,"name":"Nebbiolo d'Alba DOC","country":"Italy","region":"Province of Cuneo","continent":"Europe","qid":"Q1973211","blurb":"Italian controlled designation of origin wine from Piedmont"},{"id":4792,"name":"Neccio","country":"Italy","continent":"Europe","qid":"Q3874120","blurb":"Chestnut Flour Cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Neccio.jpg","url":"https://en.wikipedia.org/wiki/Neccio","infobox":true,"prepSummary":"The dough is made with chestnut flour, water, and a little salt. In the Pistoia area, chestnut flour is stored in special chestnut wood containers called bigonce or bugni, or in wooden crates called arconi, from which the flour flakes are taken and strained through a sieve, then chopped by hand. Cooking is difficult and requires both a considerable expertise and either special discs called testi, made of fire-quenched sandstone, pre-heated on the fireplace fire, or iron discs with long handles, named ferri or forme, which must be placed on the surface of the wood stove."},{"id":4793,"name":"Neccio toscano PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140654866","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4794,"name":"Nȇgie PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655831","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4795,"name":"Negroamaro di Terra d'Otranto IGT","country":"Italy","continent":"Europe","qid":"Q118819714","blurb":"Italian typical geographical indication wine from Apulia"},{"id":4796,"name":"Nepitelle PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652259","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4797,"name":"Nero d'Avola","country":"Italy","continent":"Europe","qid":"Q3874804","blurb":"Sicilian red wine produced from the Nero d'Avola grape variety","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nero%20davola%20vino.jpg"},{"id":4798,"name":"Nervetti di bovino PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658895","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4799,"name":"Nettuno DOC","country":"Italy","region":"Province of Latina","continent":"Europe","qid":"Q118819716","blurb":"Italian controlled designation of origin wine from Lazio"},{"id":4800,"name":"Nevola di Ortona PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651259","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4801,"name":"Nfasciatiaddi di Troina PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657735","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4802,"name":"Nfasciatieddi di Agira PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657732","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4803,"name":"Nfasciatieddi PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657730","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4804,"name":"Nfrigghiulata PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q130486220","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4805,"name":"Ngrecciata PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651284","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4806,"name":"Nisso PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656072","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4807,"name":"Nizza DOCG","country":"Italy","region":"Province of Asti","continent":"Europe","qid":"Q21509805","blurb":"Italian controlled and guaranteed designation of origin wine from Piedmont","url":"https://en.wikipedia.org/wiki/Nizza_DOCG","infobox":true},{"id":4808,"name":"Nnoglia di maiale PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652616","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4809,"name":"Nnuje teramane PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651165","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4810,"name":"Nocciolini di Chivasso","country":"Italy","continent":"Europe","qid":"Q1115198","blurb":"Italian meringue cookies","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nocciolini%20di%20chivasso.jpg","url":"https://en.wikipedia.org/wiki/Nocciolini_di_Chivasso","infobox":true},{"id":4811,"name":"Nocciolini di Chivasso PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656784","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4812,"name":"Nocciolini PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656169","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4813,"name":"Nociata PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658661","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Dolce di consistenza dura, a base di noci e miele. Ingredienti: miele, noci, albume d’uovo, zucchero (facoltativo), ostie, foglie di alloro. Lavorazione: gli ingredienti, compreso l’albume montato a neve a mano o con la macchina “sbatti uovo”, vengono amalgamati nella macchina “impastatrice” o in una macchina “cuoci crema” o a mano per un tempo abbastanza lungo. Quando la nociata è pronta, viene versata su un piano di acciaio inox dove sono state appoggiate delle ostie, quindi viene tagliata a mano in forma di piccoli barrette sopra ognuna delle quali viene posta una foglia d’alloro. Conservazione: il prodotto fresco va conservato ad una temperatura di circa 6°/8° C per qualche giorno","equipment":"Macchina “sbatti uovo” per montare a neve l’albume d’uovo; - macchina impastatrice o macchina “cuoci crema” per impastare; - piani in acciaio inox.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4814,"name":"Nocken PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140652425","blurb":"traditional Italian bakery product (PAT)"},{"id":4815,"name":"Nodi di trippa PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656376","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4816,"name":"Nodino di Montopoli PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140657933","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4817,"name":"Noglie PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656377","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4818,"name":"Nostrale d'alpe PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656602","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4819,"name":"Nostrano grasso PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656073","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4820,"name":"Nostrano PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140655129","blurb":"traditional Italian cheese (PAT)","prepSummary":"Formaggio a latte intero, a pasta semidura, semicotto, da pasto; pasta color bianco o paglierino chiaro, con occhiatura medio-piccola, sparsa; crosta liscia o leggermente ruvida; forma cilindrica, del diametro di 28-35 cm, altezza dello scalzo di 9-12 cm; peso della forma variabile dai 9 a 12 kg; maturazione: minima di 2 mesi. Il latte utilizzato deve provenire da bovine di razza Bruna, Grigio Alpina e altre, alimentate con fieno di prato stabile, o al pascolo. È consentito l’uso di mangimi semplici o composti, ma non vengono usati né insilati, né additivi o conservanti. La raccolta del latte viene fatta una o due volte al giorno. Nella lavorazione standard il latte crudo, caldo, intero, del mattino, o di due munte raffreddato, messo in caldaia, è riscaldato lentamente fino a 32-35 °C, e quindi addizionato di caglio bovino. Nella fase di riscaldamento può essere aggiunto latteinnesto o f","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":4821,"name":"Nostrano semigrasso PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656074","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4822,"name":"Nostrano Valtrompia PDO","country":"Italy","continent":"Europe","qid":"Q3878649","blurb":"Italian PDO cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nostrano%20Valtrompia.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0823","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":4823,"name":"Nozza","country":"Italy","continent":"Europe","qid":"Q28671371","blurb":"Italian food"},{"id":4824,"name":"Ntriglio PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656378","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4825,"name":"Nucàtuli PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q3879239","blurb":"traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nucatuli%20in%20Lipari%20%281%29.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4826,"name":"Nuglia di Laurenzana PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651309","blurb":"traditional Italian traditional dish (PAT)"},{"id":4827,"name":"Nunglia di Castelsaraceno PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651342","blurb":"traditional Italian meat product (PAT)"},{"id":4828,"name":"Nurra IGT","country":"Italy","region":"Province of Cagliari","continent":"Europe","qid":"Q139899841","blurb":"Italian typical geographical indication wine from Sardinia"},{"id":4829,"name":"Nzogna PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140651886","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4830,"name":"O Conuglj Chien di Rivello PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651345","blurb":"traditional Italian meat product (PAT)"},{"id":4831,"name":"O per e 'o muss PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652617","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4832,"name":"O' Peluso PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652900","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4833,"name":"Oca del mondragon PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658899","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4834,"name":"Oca di corte padovana PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658901","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4835,"name":"Oca di Lomellina PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655970","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4836,"name":"Oca in onto padovana PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658904","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4837,"name":"Oco in onto dei Berici PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658907","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4838,"name":"Offelle di marmellata PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654770","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4839,"name":"Olio agrumato PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q120669355","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4840,"name":"Olio Campania PGI","country":"Italy","continent":"Europe","qid":"Q140642298","blurb":"Italian PGI olive oil","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-02795","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":4841,"name":"Olio Dauno","country":"Italy","continent":"Europe","qid":"Q3017018","blurb":"extra virgin olive oil from the province of Foggia, Italy"},{"id":4842,"name":"Olio dei Colli Orientali PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654982","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4843,"name":"Olio del Carso PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654984","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4844,"name":"Olio di Calabria PGI","country":"Italy","continent":"Europe","qid":"Q118677993","blurb":"Italian PGI olive oil","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-01314","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":4845,"name":"Olio di lentischio PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652777","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4846,"name":"Olio di madremignola PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658066","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4847,"name":"Olio di noci PAT","country":"Italy","region":"Aosta Valley","continent":"Europe","qid":"Q140646263","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4848,"name":"Olio di olivastra scarlinese PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658069","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4849,"name":"Olio di olivo quercetano PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653368","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4850,"name":"Olio di Puglia PGI","country":"Italy","continent":"Europe","qid":"Q140642300","blurb":"Italian PGI olive oil","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-02381","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":4851,"name":"Olio di Roma 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Savuto PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651998","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4856,"name":"Olio extra vergine di oliva della Locride PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652004","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4857,"name":"Olio extra vergine di oliva delle Valli aquilane PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651189","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4858,"name":"Olio extra vergine di oliva monovarietale di Colombaia PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140652144","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4859,"name":"Olio extravergine di oliva Arnasca PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655711","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4860,"name":"Olio extravergine di oliva della Valpantena di Verona PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659035","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4861,"name":"Olio extravergine di oliva monovarietale Coroncina PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656279","blurb":"traditional Italian edible fat (PAT)"},{"id":4862,"name":"Olio extravergine di oliva monovarietale Mignola PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140663916","blurb":"traditional Italian edible fat (PAT)"},{"id":4863,"name":"Olio extravergine di oliva monovarietale Piantone di Falerone PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656281","blurb":"traditional Italian edible fat (PAT)"},{"id":4864,"name":"Olio extravergine di oliva monovarietale Piantone di Mogliano PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656283","blurb":"traditional Italian edible fat (PAT)"},{"id":4865,"name":"Olio extravergine di oliva monovarietale Raggia PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656284","blurb":"traditional Italian edible fat (PAT)"},{"id":4866,"name":"Olio extravergine di oliva monovarietale Raggiola PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656285","blurb":"traditional Italian edible fat (PAT)"},{"id":4867,"name":"Olio extravergine di oliva monovarietale Sargano di Fermo PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656286","blurb":"traditional Italian edible fat (PAT)"},{"id":4868,"name":"Olio extravergine di oliva Ortice di Pontelandolfo PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653016","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4869,"name":"Olio extravergine di oliva PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657448","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4870,"name":"Olio extravergine di oliva Pisciottana PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653010","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4871,"name":"Olio extravergine di oliva Sannio Caudino Telesino PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653021","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4872,"name":"Olio extravergine di oliva Sannio Colline Beneventane PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653024","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4873,"name":"Olio Lucano PGI","country":"Italy","continent":"Europe","qid":"Q140642304","blurb":"Italian PGI olive oil","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-02458","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":4874,"name":"Olio monovarietale extra vergine di Carboncella PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655284","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4875,"name":"Olio monovarietale extra vergine di Ciera PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655285","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4876,"name":"Olio monovarietale extra vergine di Itrana PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655286","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4877,"name":"Olio monovarietale extra vergine di Marina PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655287","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4878,"name":"Olio monovarietale extra vergine di Olivastrone PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655289","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4879,"name":"Olio monovarietale extra vergine di Rosciola PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655291","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4880,"name":"Olio monovarietale extra vergine di Salviana PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655294","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4881,"name":"Olio monovarietale extra vergine di Sirole PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655295","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4882,"name":"olive all'ascolana","country":"Italy","region":"Marche","continent":"Europe","qid":"Q3881787","blurb":"Italian appetizer","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Olive%20all%27ascolana.jpg","url":"https://en.wikipedia.org/wiki/Olive_all'ascolana","infobox":true,"ingredients":["Olives","meat","soffritto","breadcrumbs","cheese"],"course":"Antipasto"},{"id":4883,"name":"Olive bread","country":"Italy","continent":"Europe","qid":"Q111283137","blurb":"bread with chopped olives","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Focaccia-erbe-olive.jpg","url":"https://en.wikipedia.org/wiki/Olive_bread","infobox":true},{"id":4884,"name":"Olive fritte PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657269","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4885,"name":"Omento di maiale (Beverelli) PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655147","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4886,"name":"Ônt (burro fuso di malga) PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654985","blurb":"traditional Italian edible fat (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4887,"name":"Orcia DOC","country":"Italy","region":"Province of Siena","continent":"Europe","qid":"Q139906124","blurb":"Italian controlled designation of origin wine from Tuscany"},{"id":4888,"name":"orecchiette","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q19969","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Orecchiette%20al%20Pomodoro.jpg","url":"https://en.wikipedia.org/wiki/Orecchiette","infobox":true,"ingredients":["Durum wheat flour","water"],"prepSummary":"In the old town of Bari, particularly along Via dell'Arco Basso in Bari Vecchia, women have traditionally produced orecchiette by hand and sold them to passersby from tables set up outside their homes. The imagery of these so-called \"pasta grannies\" has become an internationally recognized symbol of southern Italian culinary tradition and a significant draw for tourism.","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4889,"name":"Orecchiette con la rucola PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657270","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4890,"name":"Orecchiette con le cime di rapa PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657271","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4891,"name":"Orecchiette PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140652241","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4892,"name":"Orecchioni PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651698","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4893,"name":"Orilletas PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657384","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4894,"name":"Ormeasco di Pornassio DOC","country":"Italy","region":"Province of Imperia","continent":"Europe","qid":"Q118819248","blurb":"Italian controlled designation of origin wine from Liguria"},{"id":4895,"name":"Orta Nova DOC","country":"Italy","region":"Province of Foggia","continent":"Europe","qid":"Q139916525","blurb":"Italian controlled designation of origin wine from Apulia"},{"id":4896,"name":"Ortau di pecora di Neoneli PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652739","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4897,"name":"Ortau PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140651513","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4898,"name":"Ortler PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140652328","blurb":"traditional Italian cheese (PAT)"},{"id":4899,"name":"Ortona DOC","country":"Italy","region":"Province of Chieti","continent":"Europe","qid":"Q139907599","blurb":"Italian controlled designation of origin wine from Abruzzo"},{"id":4900,"name":"Orvieto DOC","country":"Italy","region":"province of Perugia","continent":"Europe","qid":"Q1404965","blurb":"Italian controlled designation of origin wine from Umbria","url":"https://en.wikipedia.org/wiki/Orvieto_DOC","infobox":true},{"id":4901,"name":"Orvula PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652619","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4902,"name":"orzo","country":"Italy","continent":"Europe","qid":"Q1317552","blurb":"form of short-cut pasta which is shaped like a large grain of rice","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Orzo.jpg","url":"https://en.wikipedia.org/wiki/Orzo","infobox":true,"ingredients":["Durum wheat"],"prepSummary":"There are many different ways to serve orzo. It can be an ingredient in soup, and in Italian soups, such as minestrone. It can also be part of a salad, a pilaf, or giouvetsi, or baked in a casserole. When the pasta is made, orzo can be colored by saffron, chilies, and black beans to yield yellow, orange, or black pasta."},{"id":4903,"name":"Orzotto","country":"Italy","continent":"Europe","qid":"Q17101058","blurb":"Italian dish made with pearl barley","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Orzotto%20%3D%20Gerstotto.jpg","url":"https://en.wikipedia.org/wiki/Orzotto","infobox":true,"ingredients":["Pearl barley"]},{"id":4904,"name":"Osco IGT","country":"Italy","continent":"Europe","qid":"Q118819734","blurb":"Italian typical geographical indication wine from Molise"},{"id":4905,"name":"Osiet PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654964","blurb":"traditional Italian condiment (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4906,"name":"Osocol di Treviso PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658911","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4907,"name":"Ossa da mordere PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656785","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4908,"name":"Ossa dei morti PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655833","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4909,"name":"Ossa di morto PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q107498785","blurb":"traditional Italian bakery product (PAT)","url":"https://en.wikipedia.org/wiki/Ossa_di_morto","infobox":true,"ingredients":["Flour","sugar","cinnamon","cloves"],"prepSummary":"Both parts of the biscuit are made with the same dough, based on flour, water, sugar, and spices such as cinnamon and cloves: the dough is prepared, shaped and left to rest for a few days, until the surface has dried completely.","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4910,"name":"ossobuco","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q1057256","blurb":"Lombard dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ossobuco.jpg","url":"https://en.wikipedia.org/wiki/Ossobuco","infobox":true,"ingredients":["white wine","broth"],"prepSummary":"This dish's primary ingredient, veal shank, is common, relatively cheap, and flavorful. Although it is tough, braising makes it tender. The cut traditionally used for this dish comes from the top of the shin which has a higher proportion of bone to meat than other meaty cuts of veal. The shank is then cross-cut into sections about thick. Although recipes vary, most start by browning the veal shanks in butter after dredging them in flour, while others recommend vegetable oil or lard.","course":"(Italian course)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4911,"name":"Ossobuco PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651814","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4912,"name":"Ossocollo e culatello affumicati PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140663853","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4913,"name":"Ossolano PDO","country":"Italy","continent":"Europe","qid":"Q3886850","blurb":"Italian PDO cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ossolano%20chunk.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-02093","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":4914,"name":"Ostie PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656457","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4915,"name":"Ostie ripiene PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657193","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4916,"name":"Ovuli ripieni PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651816","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4917,"name":"P'ttera PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654313","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4918,"name":"Pa Punyat PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652967","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4919,"name":"Paarl (Coppia di pagnotte) PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140656877","blurb":"traditional Italian bakery product (PAT)"},{"id":4920,"name":"Pacchiarotti PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655528","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4921,"name":"Padducculi di carne PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657808","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4922,"name":"Padellaccia PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655636","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4923,"name":"Padraccio PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651400","blurb":"traditional Italian cheese (PAT)"},{"id":4924,"name":"Paglierina PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656603","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4925,"name":"Pagliette PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655529","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4926,"name":"Pagnotta alla disgraziata PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q130486221","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4927,"name":"Pagnotta del Dittaino PDO","country":"Italy","continent":"Europe","qid":"Q140642307","blurb":"Italian PDO bakery product","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0577","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":4929,"name":"Pagnotta di San Martino PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651700","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4930,"name":"Pagnotta di Santa Chiara PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653961","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4931,"name":"Pagnotta pasquale di Monte Colombo PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651702","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4932,"name":"Pagnotta pasquale PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654772","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4933,"name":"Pagnotte da forno di Sant'agata PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651223","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4934,"name":"Pagnottelle di salatuoro di Sezze PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655530","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4935,"name":"Pagnottini PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140652243","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4936,"name":"Palabirabrot (Pane alle pere) PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140656878","blurb":"traditional Italian bakery product (PAT)"},{"id":4937,"name":"Palamita PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658557","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4938,"name":"Paletta PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656540","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4939,"name":"Pallocche a carne fujita PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655635","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4940,"name":"Pallone di Gravina PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657033","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4941,"name":"Pallotte cace e ove PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651286","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4942,"name":"Pallotte PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656379","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4943,"name":"Palme di confetti PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653963","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4944,"name":"Palombella PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655531","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4945,"name":"Pammelati PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658663","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Dolce simile ad un supplì Ingredienti: pane grattugiato, noci, cannella, miele, scorza di arancio, pinoli (facoltativo). Lavorazione: gli ingredienti vengono amalgamati al fuoco in una casseruola mescolando con un mestolo. Il composto viene rovesciato su un piano di marmo e arrotolato con le mani, poi tagliato in pezzi e modellato a supplì. Conservazione: il prodotto fresco va conservato ad una temperatura di circa 6°/8° C per qualche giorno","equipment":"Casseruola; - Fuochi; - mestoli in acciaio inox.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4946,"name":"Pampanella PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656380","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4947,"name":"Pampavìa","country":"Italy","continent":"Europe","qid":"Q12954648","blurb":"Typical biscuit from Ceresòle, Italy"},{"id":4948,"name":"Pampepato di Ferrara PGI","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q104536560","blurb":"Italian PGI bakery product","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-01323","giAttribution":"European Commission — eAmbrosia — CC BY 4.0","province":"Provincia di Ferrara","city":"Ferrara","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4949,"name":"Pan barbarià PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656786","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4950,"name":"Pan biscotto Veneto PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659565","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4951,"name":"Pan Brigante PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653967","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4952,"name":"Pan co l'ùa PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659573","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4953,"name":"Pan co la suca PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659570","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4954,"name":"Pan co le fritole PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656975","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Pane fatto con farina di granoturco e frumento, condito con le frìtole (ciccioli), i resti del lardo cotto per fare lo strutto.Le pagnotte di colore marrone, hanno forma variabile, a volte circolare e a volte allungata a mo’ di filoncino. Il peso varia a seconda della pezzatura da 150 a 500 gr. Materie prime ed attrezzature utilizzate per la preparazione:Ingredienti: farina di frumento, farina di granoturco, lievito di birra, sale, frìtole, acqua.Attrezzature: impastatrice, contenitori di plastica alimentare e acciaio, piastra da forno e attrezzatura minuta.","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":4955,"name":"Pan cott PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651818","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4956,"name":"Pan d'Oropa PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656795","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4957,"name":"Pan da cool PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656170","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4958,"name":"Pan de le feste PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659576","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4959,"name":"Pan de segàla PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656976","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Il pane di segale misto si presenta in forma allungata a mo’ di filoncino, di pezzatura varia, e di peso variabile da 300 a 600 gr circa, di un bel colore marrone scuro dalla crosta croccante e la mollica morbida ma compatta. Se la percentuale di farina di segale è superiore al 70%, ha una forma rotonda, con un altezza di 1-1,5 cm, perché la concentrazione di segale influisce notevolmente sulla lievitazione ed in questo caso viene chiamato schiacciata di segale. Nel pan de segàla riportato in questa scheda ci si riferisce ad un prodotto che presenta una percentuale di segale inferiore al 70%. Materie prime ed attrezzature utilizzate per la preparazione:Ingredienti: farina di frumento, farina di segala, lievito di birra, sale, cumino, acqua.Attrezzature: impastatrice/spezzatrice, contenitori di plastica alimentare e acciaio, piastra da forno e attrezzatura minuta.","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":4960,"name":"Pan de sòrc PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q101564443","blurb":"traditional Italian bakery product (PAT)"},{"id":4961,"name":"Pan dei morti PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655834","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4962,"name":"Pan dei Santi PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140651663","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4963,"name":"Pan del Santo PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659580","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4964,"name":"Pan della Marchesa","country":"Italy","continent":"Europe","qid":"Q48807708","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pan%20della%20Marchesa%20Pietrini.jpg"},{"id":4965,"name":"Pan della marchesa PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656787","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4966,"name":"Pan di ramerino PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140651664","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4967,"name":"Pan di segale PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656171","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4968,"name":"Pan di sorc PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140655051","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4969,"name":"Pan di spagna di Dipignano PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652261","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4970,"name":"Pan di spagna PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656458","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4971,"name":"Pan di Spagna PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654774","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4972,"name":"Pan di Via PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655532","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4973,"name":"Pan dolce di Cannobio PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656788","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4974,"name":"Pan dolce PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656459","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4975,"name":"Pan martin PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655900","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4976,"name":"Pan meino","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q28668258","blurb":"lombard dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Meino.jpg","url":"https://en.wikipedia.org/wiki/Pan_meino","infobox":true,"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4977,"name":"Pan meìno PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656172","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4978,"name":"Pan mostato PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658665","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Prodotto da forno simile ad una filetta di pane Ingredienti: farina di grano tenero, uova (facoltativo), sale, zucchero (facoltativo), acqua, grassi vegetali, lievito di birra, aromi, mosto, anice, uvetta. Lavorazione: Gli ingredienti vengono impastati in una macchina impastatrice o a mano. L’impasto si fa lievitare tre volte (deve aumentare di tre volte il proprio volume) all’interno di celle di lievitazione, si formano poi a mano delle filette che vengono cotte al forno. A volte all’impasto, oltre che la forma di filette, viene data la forma di maritozzi. La forma di maritozzo viene data utilizzando la macchina “spezzatrice”. Conservazione: il prodotto fresco va conservato ad una temperatura di circa 6°/8° C per 2/3 giorni al massimo.","equipment":"Macchina impastatrice; macchina “spezzatrice”; celle di lievitazione; tavoli in acciaio inox; forno","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4979,"name":"Pan ner PAT","country":"Italy","region":"Aosta Valley","continent":"Europe","qid":"Q140646260","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4980,"name":"Pan nociato PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656344","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Panetto tondo di piccole dimensioni Ingredienti: farina, acqua, sale, noci, formaggio Emmenthal a cubetti (facoltativo), parmigiano grattugiato, pecorino grattugiato, pepe, lievito, strutto, uvetta (facoltativo). Lavorazione: gli ingredienti vengono amalgamati nella macchina impastatrice o a mano, poi l’impasto viene suddiviso a mano in panini tondi che vengono messi a lievitare. Terminata la lievitazione vengono cotti al forno. Conservazione: il prodotto fresco va conservato ad una temperatura di circa 6°/8° C per 2/3 giorni al massimo.","equipment":"Macchina impastatrice; - piani in acciaio inox - forno.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)"},{"id":4981,"name":"Pan robi PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656797","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4982,"name":"Pan taià o Gramolato PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656977","blurb":"traditional Italian bakery product (PAT)"},{"id":4983,"name":"Panada Assaminesa PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657385","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4984,"name":"Panadas PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652948","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4985,"name":"Pancetta affumicata PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656918","blurb":"traditional Italian meat product (PAT)"},{"id":4986,"name":"Pancetta apuana PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140657935","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4987,"name":"Pancetta arrotolata all'aglio o Panceta ligada all'ai della Val Rendena PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656919","blurb":"traditional Italian meat product (PAT)"},{"id":4988,"name":"Pancetta arrotolata dolce e affumicata PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140663854","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4989,"name":"Pancetta arrotolata manicata PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140663855","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4990,"name":"Pancetta arrotolata PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651910","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4991,"name":"Pancetta canusina PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140663823","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4992,"name":"Pancetta con cotenna PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656541","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4993,"name":"Pancetta con filetto PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655971","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4994,"name":"Pancetta con lonza PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140663856","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4995,"name":"Pancetta della bergamasca PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655973","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4996,"name":"Pancetta di Calabria PDO","country":"Italy","continent":"Europe","qid":"Q3893086","blurb":"Italian PDO meat product","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1567","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":4997,"name":"Pancetta di Martina Franca PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140652534","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4998,"name":"Pancetta di suino PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655149","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":4999,"name":"Pancetta e piselli PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651415","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5000,"name":"Pancetta e rigatino toscani PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140651596","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5001,"name":"Pancetta nostrana all’aglio di caderzone PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656920","blurb":"traditional Italian meat product (PAT)"},{"id":5002,"name":"Pancetta PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655683","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5003,"name":"Pancetta pavese PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655974","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5004,"name":"Pancetta Piacentina PDO","country":"Italy","continent":"Europe","qid":"Q3893083","blurb":"Italian PDO meat product","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1497","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5005,"name":"Pancetta stesa PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140651430","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5006,"name":"Pancetta tesa di suino di razza Casertana PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655150","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5007,"name":"Pancetta tesa PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652622","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5008,"name":"Pancetta tesa stagionata alle erbe al maiale nero PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655151","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5009,"name":"pancotto","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q16586694","blurb":"soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pane%20cotto.jpg","url":"https://en.wikipedia.org/wiki/Pancotto","infobox":true,"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5010,"name":"Pancotto dei foresi PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654295","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5011,"name":"Pancotto PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651389","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5012,"name":"Pancotto PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651347","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5013,"name":"Pandolce del Molise PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656460","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5014,"name":"Pandolce PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140652115","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5015,"name":"Pandoli di Schio PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659582","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5016,"name":"Pandoro di Verona PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659585","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5017,"name":"Pane 'e cariga PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652964","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5018,"name":"Pane a lievitazione naturale PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140652117","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5020,"name":"Pane a prosciutto PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657194","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5021,"name":"Pane al mais PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659588","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5022,"name":"Pane al miele di Cerzeto PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652263","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5023,"name":"Pane ammodigadu PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140651555","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5024,"name":"Pane ammollo PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655637","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5025,"name":"Pane Bistoccu – Bistoccu di Montresta PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657386","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5026,"name":"Pane cafone PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655533","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5027,"name":"Pane Cappelli PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651224","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5028,"name":"Pane carasau PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652021","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5029,"name":"Pane casareccio aquilano PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651225","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5030,"name":"Pane casareccio di Genzano PGI","country":"Italy","continent":"Europe","qid":"Q3893172","blurb":"Italian PGI bakery product","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-1553","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5031,"name":"Pane casareccio di Lariano PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655536","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5032,"name":"Pane casareccio di Lugnola PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655537","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5033,"name":"Pane casareccio di Montelibretti PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655538","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5034,"name":"Pane casareccio PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651704","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5035,"name":"Pane casereccio di Campodimele PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655534","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5036,"name":"Pane casereccio di Cerreto Laziale PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655535","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5037,"name":"Pane casereccio PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140652121","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5038,"name":"Pane cicci PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652953","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5039,"name":"Pane coi santi","country":"Italy","region":"{{ubl","continent":"Europe","qid":"Q48808905","blurb":"Traditional Italian fruit bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pancosanti.jpg","url":"https://en.wikipedia.org/wiki/Pane_coi_santi","infobox":true,"ingredients":["bread dough","olive oil","raisins","walnuts"],"prepSummary":"The traditional ingredients are flour, olive oil, raisins and walnuts. Other ingredients may include almonds, pine kernels, honey, figs and dates. The flour is used to make a leavened bread dough, into which the other ingredients are then mixed. It is then formed into a low round or oval loaf and baked in a wood-fired oven."},{"id":5040,"name":"Pane comune PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656173","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5041,"name":"Pane con ciccioli PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140651558","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5042,"name":"Pane con la giuggiulena PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652267","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5043,"name":"Pane con le olive bianche e nere PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655539","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5044,"name":"Pane con le patate PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651226","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5045,"name":"Pane con Olive di Villamassargia PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652959","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5046,"name":"Pane cotto PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657810","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5047,"name":"Pane d'orzo PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652024","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5048,"name":"Pane dei Camaldoli PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653970","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5049,"name":"Pane dei Certosini della Grancia di San Demetrio PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651718","blurb":"traditional Italian bakery product (PAT)"},{"id":5050,"name":"pane dell'Assedio","country":"Italy","continent":"Europe","qid":"Q118234713","blurb":"Italian dessert"},{"id":5051,"name":"Pane della Contea a pasta dura PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657738","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5052,"name":"Pane di Altamura PDO","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q3893185","blurb":"Italian PDO bakery product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Forno%20a%20legna%20%28Altamura%29.jpg","url":"https://en.wikipedia.org/wiki/Pane_di_Altamura","infobox":true,"ingredients":["Remilled durum wheat"],"prepSummary":"Because of its PDO status, must be made according to a strict set of conditions, making industrial production impractical. is made with a combination of semolina, water, sourdough starter, and salt. By law, the semolina must be remilled, and at least 80% of it must be the hard, locally grown durum wheat, of the Arcangelo, Appulo, Duilio or Simeto varieties. This flour is known as . The sourdough starter must be produced through a three stage fermentation process, with the fermentation developed at each stage by feeding it with flour and water and by resting. In The Oxford Companion to Italian Food, Gillian Riley adds that malt and fresh yeast are also used.","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0136","giAttribution":"European Commission — eAmbrosia — CC BY 4.0","province":"Bari","city":"Altamura","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5053,"name":"Pane di Altopascio PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658408","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5054,"name":"Pane di Ascoli Satriano PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657195","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5055,"name":"Pane di Baiano PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653974","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5056,"name":"Pane di Calitri PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653978","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5057,"name":"Pane di Canale Monterano PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655540","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5058,"name":"Pane di Canterano PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655541","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5059,"name":"Pane di casa PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140653174","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5060,"name":"Pane di castagne PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652269","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5061,"name":"Pane di Castrocaro PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654778","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5062,"name":"Pane di Chianocco PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656789","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5063,"name":"Pane di Chiaserna PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656346","blurb":"traditional Italian bakery product (PAT)"},{"id":5064,"name":"Pane di germana \"iermana PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651720","blurb":"traditional Italian bakery product (PAT)"},{"id":5065,"name":"Pane di grano duro PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657196","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5066,"name":"Pane di iurmano PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653982","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5067,"name":"Pane di Laterza PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657197","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5068,"name":"Pane di mais di Novara PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656790","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5069,"name":"Pane di Matera PGI","country":"Italy","continent":"Europe","qid":"Q3893182","blurb":"Italian PGI bakery product","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-0372","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5070,"name":"Pane di molche PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140652487","blurb":"traditional Italian bakery product (PAT)"},{"id":5071,"name":"Pane di Monreale PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q130486223","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5072,"name":"Pane di Monte Sant'Angelo PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140652658","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5073,"name":"Pane di Montecalvo PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q48811491","blurb":"traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pane%20di%20Montecalvo%20Irpino.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5074,"name":"Pane di Montegemoli PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658411","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5075,"name":"Pane di Padula PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653986","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5076,"name":"Pane di Pasqua di Borgopace PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656347","blurb":"traditional Italian bakery product (PAT)"},{"id":5077,"name":"Pane di pasta dura PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656174","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5078,"name":"Pane di patata di San Severino Lucano PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651722","blurb":"traditional Italian bakery product (PAT)"},{"id":5079,"name":"Pane di patate della Garfagnana PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658414","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5080,"name":"Pane di patate di Pignone PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140652124","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5081,"name":"Pane di patate PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140651562","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5082,"name":"Pane di pellegrina PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140654300","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5083,"name":"Pane di Po PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140651667","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5084,"name":"Pane di Pomarance PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658418","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5085,"name":"Pane di Pontremoli PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653674","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5086,"name":"Pane di Regnano PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658421","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5087,"name":"Pane di riso di Novara PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656791","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5088,"name":"Pane di riso PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656175","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5089,"name":"Pane di S. Giuseppe PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657740","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5090,"name":"Pane di San Gaudenzio PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656792","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5091,"name":"Pane di San Sebastiano PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653993","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5092,"name":"Pane di San Siro PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656176","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5093,"name":"Pane di Santeramo in Colle PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657198","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5094,"name":"Pane di Saragolla PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653996","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5095,"name":"Pane di segale di Canolo PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652273","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5096,"name":"Pane di segale PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656793","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5097,"name":"Pane di semola di grano duro PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140651444","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5098,"name":"Pane di Solina PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651261","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5099,"name":"Pane di Strettura PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658668","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Pane sotto forma di filone e/o di filetta Ingredienti: farina di grano tenero, acqua di sorgente, lievito. Lavorazione: al lievito della panificazione precedente si aggiunge acqua e farina e la massa si lascia lievitare. Dopo alcune ore si impasta di nuovo la massa aggiungendo ancora acqua e farina e si preparano le forme di pane che si pongono a lievitare per 1 ora e 20 minuti. Si procede poi alla cottura nel forno a legna per 1 ora. Conservazione: il prodotto fresco va conservato in ambiente fresco e asciutto per 1 o 2 giorni.","equipment":"Macchina impastatrice; - forno di cottura; - tavoli in acciaio inox.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5100,"name":"Pane di Trecchina PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651724","blurb":"traditional Italian bakery product (PAT)"},{"id":5101,"name":"Pane di Triora PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655835","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5102,"name":"Pane di Veroli PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655542","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5103,"name":"Pane di Vicovaro PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140652141","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5104,"name":"Pane di Villaricca PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140653999","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5105,"name":"Pane di Vinca PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658423","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5106,"name":"Pane di zucca PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651706","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5107,"name":"Pane dolce con i fichi PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651709","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5108,"name":"Pane dolce di meliga e mele PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656794","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5109,"name":"pane frattau","country":"Italy","region":"Barbagia","continent":"Europe","qid":"Q3893200","blurb":"Sardinian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pane%20Frattau.jpg","url":"https://en.wikipedia.org/wiki/Pane_fratau","infobox":true,"ingredients":["Pane carasau","tomato","pecorino","egg","olive oil"],"prepSummary":"The dish consists of alternating layers of pane carasau (usually soaked in water, broth or tomato sauce), topped with grated pecorino cheese and a poached egg. The yolk of the egg should be liquid, and it is typically spread over the top of the bread before consuming it."},{"id":5110,"name":"Pane frattau PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657418","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5111,"name":"Pane fresa PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657387","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5112,"name":"Pane giallo PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656177","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5113,"name":"Pane guttiaiu PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657388","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5114,"name":"Pane imbrattau PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657419","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5115,"name":"Pane indorau PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140653045","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5116,"name":"Pane integrale al forno  a legna PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655543","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5117,"name":"Pane Latino PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140651912","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5118,"name":"Pane marocco di Montignoso PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140652065","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5119,"name":"Pane meniscke PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140652659","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5120,"name":"Pane mistura PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656178","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5121,"name":"Pane nero di Coimo PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656798","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5122,"name":"Pane nero PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651726","blurb":"traditional Italian bakery product (PAT)"},{"id":5123,"name":"Pane nobile di Guardiagrele PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651227","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5124,"name":"Pane rustico di Gavenola PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140652127","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5125,"name":"Pane schiacciato PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651714","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5126,"name":"Pane Toscano PDO","country":"Italy","continent":"Europe","qid":"Q140642315","blurb":"Italian PDO bakery product","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-01016","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5127,"name":"Pane votivo PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140653179","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5128,"name":"Panella PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655901","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5129,"name":"panelle","country":"Italy","continent":"Europe","qid":"Q2738934","blurb":"sicilian fritters","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Panelle%20in%20Caltanissetta.jpg","url":"https://en.wikipedia.org/wiki/Panella","infobox":true,"ingredients":["Chickpea flour","water","salt"],"course":"Main course"},{"id":5130,"name":"Panelle PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657813","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5131,"name":"Panemodde e Coccone de sa Candelaria PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657390","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5132,"name":"Panèra PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655837","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5133,"name":"Panerone PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656075","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5134,"name":"Panesillo di Ponte PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654001","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5135,"name":"Panettone basso glassato piemontese PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656799","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5136,"name":"Panettone con farina di castagne PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655839","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5137,"name":"Panettone di Milano PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656179","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5138,"name":"Panettone di Totò di Ferentino PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655545","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5139,"name":"Panficato dell’Isola del Giglio PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658425","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5140,"name":"Panforte di Siena PGI","country":"Italy","continent":"Europe","qid":"Q140642316","blurb":"Italian PGI bakery product","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-0795","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5141,"name":"Panforte glacé al cioccolato PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140651669","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5142,"name":"Panforte PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653679","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5143,"name":"Pangiallo","country":"Italy","continent":"Europe","qid":"Q3893250","blurb":"traditional sweet bread of Italy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pangiallo.jpg"},{"id":5144,"name":"Pangiallo PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655546","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5145,"name":"Pani co pipi PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657817","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5146,"name":"Pani e saba PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140654805","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5147,"name":"Pani frittu cu l'uovu PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657818","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5148,"name":"Paniceddri o Panetteddri di S. 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Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5179,"name":"panzanella","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q2415718","blurb":"salad","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Panzanella%201%20%281%29.jpg","url":"https://en.wikipedia.org/wiki/Panzanella","infobox":true,"ingredients":["Bread","tomatoes","onions"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5180,"name":"Panzanella PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651711","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5181,"name":"Panzarotti PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654020","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5182,"name":"Panzerotti con ricotta dolce PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657273","blurb":"traditional 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pies","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pardulas.jpg"},{"id":5199,"name":"Pardulas PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652026","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5200,"name":"parmatieddi","country":"Italy","region":"Campania","continent":"Europe","qid":"Q47408669","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Parmatieddi.jpg","url":"https://en.wikipedia.org/wiki/Parmitieddi","infobox":true,"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5201,"name":"Parmesan","country":"Italy","continent":"Europe","qid":"Q155922","blurb":"Italian hard cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Parmigiano%20reggiano%20piece.jpg","url":"https://en.wikipedia.org/wiki/Parmesan","infobox":true,"prepSummary":"Parmigiano Reggiano is made from unpasteurised cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk of the previous evening's milking, resulting in a part skim mixture. This mixture is pumped into copper-lined vats, which heat evenly and contribute copper ions to the mix. Starter whey (containing a mixture of certain thermophilic lactic acid bacteria) is added, and the temperature is raised to . Calf rennet is added, and the mixture is left to curdle for 10–12 minutes. The curd is then broken up mechanically into small pieces (around the size of rice grains). The temperature is then raised to with careful control by the cheese-maker."},{"id":5202,"name":"Parmigiana di carciofi PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657274","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5203,"name":"Parmigiana di Cipolla ramata di Montoro PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654281","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5204,"name":"Parmigiana di melanzane PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654284","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5205,"name":"Parmigiana di palette di fichi d'india dell'Isola di Ponza PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655639","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5206,"name":"Parmigiana di zucchine PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657277","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5207,"name":"Parmigiana PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652344","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5208,"name":"Parmigiano Reggiano PDO","country":"Italy","continent":"Europe","qid":"Q140642317","blurb":"Italian PDO cheese","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0016","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5209,"name":"parrozzo","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q3896505","blurb":"traditional cake from the Abruzzo region of Italy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Parrozzo%2001.JPG","url":"https://en.wikipedia.org/wiki/Parrozzo","infobox":true,"ingredients":["Sugar","eggs","semolina","almonds","orange or lemon","dark chocolate"],"prepSummary":"The dough of parrozzo is made of semolina (alternatively yellow or white flour with corn starch), sugar, eggs, ground almonds, almond extract, and orange or lemon zest. 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Lavorazione: gli ingredienti vengono lavorati a mano in un contenitore per alimenti. L’impasto viene poi messo in un’apposita macchina per macinare dalla quale viene estruso a pressione formando dei piccoli cilindri di lunghezza variabile da 1 a 10 cm. circa. Conservazione: essendo un prodotto fresco, va conservato al massimo 2/3 giorni a temperatura di circa 4°C, su vassoi di plastica per alimenti.","equipment":"Impastatrice Parmigiana; - Contenitore in plastica per alimenti.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5219,"name":"Passera coi ovi PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140655071","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5220,"name":"Passito di Pantelleria DOC","country":"Italy","region":"Province of Trapani","continent":"Europe","qid":"Q387277","blurb":"Italian controlled designation of origin wine from Sicily"},{"id":5221,"name":"Passulate di Nardò PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140652167","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5223,"name":"pasta al pomodoro","country":"Italy","continent":"Europe","qid":"Q7142949","blurb":"typical Italian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Orecchiette%20al%20Pomodoro.jpg","url":"https://en.wikipedia.org/wiki/Pasta_al_pomodoro","infobox":true,"ingredients":["Pasta","tomatoes","extra virgin olive oil","garlic","basil"],"course":"(Italian course)"},{"id":5225,"name":"Pasta all'Ortolana","country":"Italy","continent":"Europe","qid":"Q55629186","blurb":"mixed vegetable pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fusilli%20all%27Ortolana.jpg"},{"id":5226,"name":"Pasta alla crema di latte PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q130486226","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5227,"name":"pasta alla 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traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5231,"name":"Pasta col ferretto PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652275","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5232,"name":"Pasta con cavolfiore PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657278","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5233,"name":"Pasta con i fagiolini PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657279","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5234,"name":"Pasta con i peperoni PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657280","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5235,"name":"Pasta con la ricotta 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PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655192","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5239,"name":"Pasta di Gragnano PGI","country":"Italy","continent":"Europe","qid":"Q3368439","blurb":"Italian PGI pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Caccavelle.jpg","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-0870","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5240,"name":"Pasta di grano bruciato PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657200","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5241,"name":"Pasta di mandorla al bergamotto PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652277","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5242,"name":"Pasta di mandorle (Pasta de' mandorle) di Maenza PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140651931","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5243,"name":"Pasta di mandorle PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q2631692","blurb":"traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Almond%20paste%20%28Amandelspijs%29.jpg","url":"https://en.wikipedia.org/wiki/Almond_paste","infobox":true,"originClaims":["Turkey","Italy"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5244,"name":"Pasta di nocciola PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q130486227","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5245,"name":"Pasta di olive PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655218","blurb":"traditional Italian condiment (PAT)","prepSummary":"Patè cremoso di olive nere o verdi Ingredienti: olive nere o verdi denocciolate, olio extra vergine di oliva, sale. A) Lavorazione per invasettamento: Le olive vengono triturate mediante Cutter o tritatutto e ridotte in pasta; si aggiunge olio e sale e si mette il tutto in una bacina di cottura a circa 70/80°C senza portare ad ebollizione. Confezionamento: la pasta viene invasettata in vasi di vetro, chiuso e pastorizzato (olive verdi) o sterilizzato (olive nere). Conservazione: il prodotto invasettato, quindi sterilizzato o pastorizzato, ha durata di circa 1 anno B) Lavorazione per consumo immediato: Le olive vengono triturate mediante Cutter o tritatutto e ridotte in pasta; si aggiunge olio extra vergine di oliva e sale e si mette il tutto in un recipiente per alimenti. Conservazione: essendo un prodotto fresco va consumato entro 1 o 2 giorni al massimo.","equipment":"Bacine in acciaio; - Macchina per macinare (Cutter) o tritatutto; - Contenitori in vetro a chiusura ermetica (per prodotto invasettato)","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5246,"name":"Pasta di tartufo bianco PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140663836","blurb":"traditional Italian condiment (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5247,"name":"Pasta e patate PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140651499","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5248,"name":"Pasta fatta in casa al ragù di papera PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651288","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5249,"name":"Pasta fileja PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652279","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5250,"name":"Pasta imperiale PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656464","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5251,"name":"Pasta Margherita PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654782","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5252,"name":"Pasta mischiata PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654027","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5253,"name":"Pasta mollicata","country":"Italy","continent":"Europe","qid":"Q3897489","blurb":"Italian pasta dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Agriturismo%20L%E2%80%99Orto%20di%20Lucania%20Montescagliosa%20Matera%2011.jpg","url":"https://en.wikipedia.org/wiki/Pasta_mollicata","infobox":true,"ingredients":["Pasta","onions","breadcrumbs"],"prepSummary":"Pasta mollicata is usually made by frying a chopped onion (previously dipped in red wine) in a cooking pan with olive oil and a bit of lard. A chopped tomato is then added to the mixture and cooked on high heat for several minutes. Afterwards, some stale bread reduced to crumbs is added and the pan is left on high heat for about 15 minutes.","course":"Primo (Italian course)"},{"id":5254,"name":"Pasta rasa PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654691","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5255,"name":"Pasta reale di Erice PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q130486228","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5256,"name":"Pasta reale di Tortorici PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657743","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5257,"name":"Pasta sciancà PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655842","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5259,"name":"Pastafrolla alla maniera reggiana PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654780","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5260,"name":"Pastafrolla della Lessinia PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659592","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5261,"name":"Pastarelle col cremore PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655553","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5262,"name":"Pastarelle PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140654536","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5263,"name":"Pastasciutta antifascista","country":"Italy","continent":"Europe","qid":"Q126370082","blurb":"Italian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/The%20Only%20Original%20Alfredo%20Sauce%20with%20Butter%20and%20Parmesano-Reggiano%20Cheese.png"},{"id":5264,"name":"Pastatelle di castagna di Calvello PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651733","blurb":"traditional Italian bakery product (PAT)"},{"id":5265,"name":"Paste “de luganeghe” o Pasta di lucaniche PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656921","blurb":"traditional Italian meat product (PAT)"},{"id":5266,"name":"Paste con lo zucchero PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652281","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5267,"name":"Paste di meliga PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656801","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5268,"name":"Paste di viscioli di Sezze PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655554","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5269,"name":"Pasticceria mignon della tradizione torinese PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656802","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5270,"name":"Pasticci di Rapino PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651230","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5271,"name":"Pasticcio caggianese PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q48804758","blurb":"traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pasticcio%20caggianese%203.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5272,"name":"Pasticcio di cappelletti PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654784","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5273,"name":"Pasticcio di maccheroni alla ferrarese PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651717","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5274,"name":"Pasticciotto PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657201","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5275,"name":"Pasticella di Acerno PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654030","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5276,"name":"Pastiera PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654032","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5277,"name":"Pastiglie di zucchero PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656804","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5278,"name":"Pastillas PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652976","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5279,"name":"pastin","country":"Italy","continent":"Europe","qid":"Q3897506","blurb":"Italian typical cured meat product made of pork and beef mince","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pastin%20sulla%20griglia.png"},{"id":5280,"name":"Pastin PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658922","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5281,"name":"Pastina de Bortolin PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659594","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5282,"name":"Pastine di mandorle PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652971","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5283,"name":"Pastissada de caval PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658927","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5284,"name":"Pastorale di Castelsaraceno PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140663711","blurb":"traditional Italian meat product (PAT)"},{"id":5285,"name":"Pastorella del cerreto di Sorano PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658019","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5286,"name":"Patacucci PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140652128","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5287,"name":"Patane e cicc' PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654307","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5288,"name":"Patata frattà PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657420","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5289,"name":"Patata spaccata con ossa di prosciutto / Patata a perras ladas cun ossos de presuttu PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657421","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5290,"name":"Patate e carciofi al forno PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657281","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5291,"name":"Patate e funghi PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140654738","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5292,"name":"Patè di fegato d’oca PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655975","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5293,"name":"Patè di interiora di pollo PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658616","blurb":"traditional Italian condiment (PAT)","prepSummary":"Patè cremoso per crostini. Ingredienti: fegatini, ventricoli e cuori di pollo, olio extra vergine di olive, salvia, capperi, acciughe, sale, pepe, succo di limone, bacche di ginepro. Lavorazione: le interiora di pollo vengono prima sbollentate in acqua salata per circa 5 minuti; dopo averli scolati vengono cotti a fuoco lento con tutti gli altri ingredienti, per circa 1 ora. Il tutto viene poi passato al tritacarne o macinato con il cutter fino a ridurlo in un patè cremoso. Conservazione: il prodotto va conservato in contenitori per alimenti e consumato in giornata","equipment":"Bacina e pentole in acciaio inox; - contenitori in plastica o acciaio per alimenti; - fuochi.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5294,"name":"Paté di lardo PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655685","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5295,"name":"Pattona di Comano PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653688","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5296,"name":"Pattona PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651390","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5297,"name":"Pazientini PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656181","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5298,"name":"Pearà PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659689","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5299,"name":"pecora alla callara","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q3898528","blurb":"main course typical of Abruzzo","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pecora%20ajo%20cotturo%20Antrosano.jpg","url":"https://en.wikipedia.org/wiki/Pecora_alla_callara","infobox":true,"ingredients":["Lamb"],"course":"Secondo (Italian course)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5300,"name":"Pecora alla callara PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651323","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5301,"name":"Pecora alla cottóra PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655640","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5302,"name":"Pecora alla rizzola PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657282","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5303,"name":"Pecora Alpagota PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658930","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5304,"name":"Pecora brigasca PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655686","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5305,"name":"pecorino","country":"Italy","continent":"Europe","qid":"Q677640","blurb":"Italian cheese made from sheep's milk","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pecorino%20au%20poivre.jpg","url":"https://en.wikipedia.org/wiki/Pecorino","infobox":true},{"id":5306,"name":"Pecorino (viterbese PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140651884","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5307,"name":"Pecorino a crosta fiorita PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653338","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5308,"name":"Pecorino a latte crudo abbucciato PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658021","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5309,"name":"Pecorino a latte crudo della Montagna Pistoiese PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653343","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5310,"name":"Pecorino a latte crudo della Provincia di Siena PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658025","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5311,"name":"Pecorino ai bronzi PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655262","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5312,"name":"Pecorino alle erbe aromatiche PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653346","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5313,"name":"Pecorino Crotonese PDO","country":"Italy","continent":"Europe","qid":"Q3898541","blurb":"Italian PDO cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pecorino%20Crotonese%20D.O.P.%20A.P.O.C.C.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1111","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5314,"name":"Pecorino d’Abruzzo PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651185","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5315,"name":"Pecorino dei Monti della Laga PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655263","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5316,"name":"Pecorino del Casentino PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658040","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5317,"name":"Pecorino del Matese PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656398","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5318,"name":"Pecorino del Monte Marzano PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652905","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5319,"name":"Pecorino del Monte Poro PDO","country":"Italy","continent":"Europe","qid":"Q140642327","blurb":"Italian PDO cheese","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-02420","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5320,"name":"Pecorino del Parco di Migliarino PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653349","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5321,"name":"Pecorino del pastore PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654598","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5322,"name":"Pecorino del Pollino PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651961","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5323,"name":"Pecorino dell’Appennino Reggiano PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654600","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5324,"name":"Pecorino della Costa Apuana PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653354","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5325,"name":"Pecorino della Garfagnana e delle Colline Lucchesi PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653359","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5326,"name":"Pecorino della Locride PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651966","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5327,"name":"Pecorino della Lunigiana PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658044","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5328,"name":"Pecorino della Sabina (semplice e alle erbe) PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655264","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5329,"name":"Pecorino della Vallata \"Stilaro Allaro PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651972","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5330,"name":"Pecorino delle Balze Volterrane PDO","country":"Italy","continent":"Europe","qid":"Q140642326","blurb":"Italian PDO cheese","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1166","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5331,"name":"Pecorino delle cantine di Roccalbegna PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658047","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5332,"name":"Pecorino delle Colline senesi PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658050","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5333,"name":"Pecorino di Amatrice PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655265","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5334,"name":"Pecorino di Atri PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651186","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5335,"name":"Pecorino di Bagnolese PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652908","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5336,"name":"Pecorino di Capracotta PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656399","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5337,"name":"Pecorino di Carmasciano PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q3898544","blurb":"traditional Italian cheese (PAT)","url":"https://en.wikipedia.org/wiki/Pecorino_di_Carmasciano","infobox":true,"prepSummary":"The characteristics of the cheese are influenced by the conditions of the sheep. In the Ansanto Valley, the sheep graze on alfalfa and sainfoin herbs near a fumarole (sulfurous fissure). This fissure, known as Mefite, is named after the Samnite goddess Mefitis (hence also the English word mephitic, meaning 'sulfurous'). It is located within Rocca San Felice. The fumarole emits gaseous carbon dioxide and sulfuric acid, which is carried by the wind and influences the formation of the cheese. The wheels of Carmasciano are usually in diameter and in height, weighing . They are produced in cylindrical form.","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5338,"name":"Pecorino di Farindola PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651187","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5339,"name":"Pecorino di Ferentino PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655267","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5340,"name":"Pecorino di Filiano PDO","country":"Italy","continent":"Europe","qid":"Q3898549","blurb":"Italian PDO cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pecorino%20di%20Filiano.jpg","url":"https://en.wikipedia.org/wiki/Pecorino_di_Filiano","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0279","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5341,"name":"Pecorino di Laticauda PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652911","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5342,"name":"Pecorino di Maglie PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657035","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5343,"name":"Pecorino di malga PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655710","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5344,"name":"Pecorino di Nule PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652771","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5345,"name":"Pecorino di Osilo PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140651522","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5346,"name":"Pecorino di Picinisco PDO","country":"Italy","continent":"Europe","qid":"Q140642329","blurb":"Italian PDO cheese","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0859","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5347,"name":"Pecorino di Pienza stagionato in barriques PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658053","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5348,"name":"Pecorino di Pietraroja PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652921","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5349,"name":"Pecorino di Roiate/Roiatese PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655268","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5350,"name":"Pecorino di Vitulano PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652915","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5351,"name":"Pecorino foggiano PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657036","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5352,"name":"Pecorino fresco e stagionato PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652924","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5353,"name":"Pecorino in botte PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656276","blurb":"traditional Italian cheese (PAT)"},{"id":5354,"name":"Pecorino in grotta del viterbese PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655269","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5355,"name":"Pecorino marcetto PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651246","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5356,"name":"Pecorino maturato in grotta PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654602","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5357,"name":"Pecorino misto PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651408","blurb":"traditional Italian cheese (PAT)"},{"id":5358,"name":"Pecorino PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651404","blurb":"traditional Italian cheese (PAT)"},{"id":5359,"name":"Pecorino primo sale PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651978","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5360,"name":"Pecorino Romano PDO","country":"Italy","continent":"Europe","qid":"Q1246024","blurb":"Italian PDO cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pecorino%20romano%20on%20board%20cropped.PNG","url":"https://en.wikipedia.org/wiki/Pecorino_romano","infobox":true,"prepSummary":"Pecorino romano is a hard, cooked cheese produced exclusively from sheep milk. The milk is coagulated using rennet at a temperature between . Once the curd has hardened, it is broken into smaller curds the size of a grain of rice and cooked at a temperature no higher than . Pecorino romano must be made with rennet from sheep raised in the same production area, and is consequently not suitable for vegetarians. 40% of produced pecorino romano is consumed domestically.","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0017","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5361,"name":"Pecorino rosso PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657481","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5362,"name":"Pecorino salaprese PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652927","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5363,"name":"Pecorino Sardo PDO","country":"Italy","continent":"Europe","qid":"Q592173","blurb":"Italian PDO cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pecorino%20Sardo%20Cheese.jpg","url":"https://en.wikipedia.org/wiki/Pecorino_sardo","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0018","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5364,"name":"Pecorino Siciliano PDO","country":"Italy","continent":"Europe","qid":"Q140642332","blurb":"Italian PDO cheese","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0019","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5365,"name":"Pecorino stagionato in foglie di noce PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658056","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5366,"name":"Pecorino Toscano PDO","country":"Italy","continent":"Europe","qid":"Q980288","blurb":"Italian PDO cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pecorino%20di%20Pienza%20%28selection%29.jpg","url":"https://en.wikipedia.org/wiki/Pecorino_toscano","infobox":true,"prepSummary":"According to a 1997 estimate by the Italian dairy producers' association, Assolatte, annual production of pecorino toscano was . This ranks the cheese as the third-highest sheep's cheese in Italy, the largest being pecorino romano () and pecorino sardo ().","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0020","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5367,"name":"Pedocio de Trieste PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140655072","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5368,"name":"Pendole PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658933","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5369,"name":"Penisola Sorrentina DOC","country":"Italy","region":"Province of Avellino","continent":"Europe","qid":"Q131539460","blurb":"type of the Penisola Sorrentina Italian controlled designation of origin","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1546","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5370,"name":"Penisola Sorrentina PDO","country":"Italy","continent":"Europe","qid":"Q3899061","blurb":"Italian PDO olive oil"},{"id":5371,"name":"penne","country":"Italy","continent":"Europe","qid":"Q1063736","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pennelisce%20closeup.png","url":"https://en.wikipedia.org/wiki/Penne","infobox":true,"ingredients":["Durum"]},{"id":5372,"name":"Penne alla vodka","country":"Italy","continent":"Europe","qid":"Q7163401","blurb":"italian-American pasta dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/PenneAllaVodka.jpg","url":"https://en.wikipedia.org/wiki/Penne_alla_vodka","infobox":true,"ingredients":["Penne","cream","tomatoes","vodka","hot pepper flakes","pancetta"],"originClaims":["Italy","United States"]},{"id":5373,"name":"Pepatelli PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651231","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5374,"name":"Peperonata alla calabrese PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651405","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5375,"name":"peperoncino","country":"Italy","continent":"Europe","qid":"Q181572","blurb":"Italian name for hot chili pepper","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Capsicum%20peperoncino.jpg","url":"https://en.wikipedia.org/wiki/Peperoncino","infobox":true},{"id":5376,"name":"Peperone imbottito PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654290","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5377,"name":"Peperone ripieno di Piedimonte San Germano PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655641","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5378,"name":"Peperoni alla pizzaiola PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657283","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5379,"name":"Peperoni fritti PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657284","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5380,"name":"Peperoni mollicati PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657285","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5381,"name":"Peperoni ripieni alla lucana PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651312","blurb":"traditional Italian traditional dish (PAT)"},{"id":5382,"name":"Peperoni ripieni PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657286","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5383,"name":"Pergola DOC","country":"Italy","region":"Province of Pesaro and Urbino","continent":"Europe","qid":"Q118819227","blurb":"Italian controlled designation of origin wine from Marche"},{"id":5384,"name":"Perno Barolo","country":"Italy","continent":"Europe","qid":"Q137692085","blurb":"Italian red wine from the Barolo DOCG produced by Montaribaldi"},{"id":5385,"name":"Persico reale del Trasimeno PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658719","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","prepSummary":"Corpo ovaliforme, compresso lateralmente, dorso arcuato, il margine superiore dell’opercolo termina a punta ed è munito di una robusta spina. Squame piccole e dentellate. Presenta dorso verdastro/bruno, fianchi verdastri/giallastri, ventre argenteo, strisce verticali scure sui fianchi. Dimensioni medie di 18-20 cm., lunghezza massima di 45 cm. Carni pregiate, gustose, delicate, sode e magre. Stagione adatta alla pesca: primavera. Tecniche di pesca: tofone con ali, fila (rete a forma di cono sostenuta da una serie di anelli in legno, in ferro o in plastica), tramaglio (formato da tre pezze di rete sovrapposte), canna fissa o con mulinello e galleggiante per la pesca al “tocco”. Esca utilizzata: gamberetto.","equipment":"E’ consuetudine mantenere esemplari vivi in vasche di vetroresina idonee all’uso.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5386,"name":"Pesca PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652283","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5387,"name":"Pesce azzurro del Delta del Po PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659757","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5388,"name":"Pesce azzurro sott'olio di Lampedusa PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657836","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5389,"name":"Pesce d’aprile PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656183","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5390,"name":"Pesce di valle PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140655074","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5391,"name":"Pesce e agnello di pasta di mandorla PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657202","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5392,"name":"Pesce gatto in umido PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651820","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5393,"name":"Pesce sciabola PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651352","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5394,"name":"Pesce spada alla ghiotta PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651432","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5395,"name":"Pesce spada arrosto con il sarmoriglio PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651436","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5396,"name":"Pesche di Prato PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658434","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5397,"name":"Pesche finte ripiene PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654786","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5398,"name":"Pesche ripiene PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656805","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5399,"name":"Pestadice PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654937","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5400,"name":"Pestat PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654938","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5401,"name":"Pestato di olive di Gaeta PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655220","blurb":"traditional Italian condiment (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5402,"name":"pestèda","country":"Italy","continent":"Europe","qid":"Q3900768","blurb":"Italian seasoning blend"},{"id":5403,"name":"Pesto d'aglio PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655704","blurb":"traditional Italian condiment (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5404,"name":"Pesto di cavallo PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651538","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5405,"name":"pesto pasta","country":"Italy","continent":"Europe","qid":"Q135703315","blurb":"pasta with pesto","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/-52%20Weeks%20%E2%80%A2%2025%2052-%20Genovese.%20%287494287366%29.jpg"},{"id":5406,"name":"Pesto PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140651984","blurb":"traditional Italian condiment (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5407,"name":"Petit four","country":"Italy","continent":"Europe","qid":"Q120499220","blurb":"Pastry of Italy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Petit%20four%20%28gastronomia%20italiana%29%20abc4.jpg"},{"id":5408,"name":"Petrafennula PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q3901032","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5409,"name":"Petrale PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651375","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5410,"name":"Petto d'oca affumicato PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654939","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5411,"name":"Petto d’oca stagionato PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655976","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5412,"name":"Pettole PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657203","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5413,"name":"Petulla Shen Paljit di San Paolo Albanese PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651735","blurb":"traditional Italian bakery product (PAT)"},{"id":5414,"name":"Pevarin PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659598","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5415,"name":"Pezate di agnelo o pezate PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656922","blurb":"traditional Italian meat product (PAT)"},{"id":5416,"name":"Pezzènde PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140652247","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5417,"name":"Pezzente PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651354","blurb":"traditional Italian meat product (PAT)"},{"id":5418,"name":"Pëzzet’ ‘a cannell’ di Rivello PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651737","blurb":"traditional Italian bakery product (PAT)"},{"id":5419,"name":"Pezzetti PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140654486","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5420,"name":"Pezzetti te cavaddhru PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140652694","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5421,"name":"Pezzo duro PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652285","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5422,"name":"Piacentinu Ennese PDO","country":"Italy","continent":"Europe","qid":"Q3901812","blurb":"Italian PDO cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tranche%20de%20Piacentinu%20ennese.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0646","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5423,"name":"Piada coi ciccioli PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654788","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5424,"name":"Piada dei morti","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q124617888","blurb":"sweet bread from Rimini, Italy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Piada%20dei%20Morti.jpg","url":"https://en.wikipedia.org/wiki/Piada_dei_morti","infobox":true,"ingredients":["Raisins","almonds","walnuts","pine nuts"],"course":"Dessert","province":"Provincia di Rimini","city":"Rimini","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5425,"name":"Piada Romagnola PGI","country":"Italy","continent":"Europe","qid":"Q140642347","blurb":"Italian PGI bakery product","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-1067","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5426,"name":"Piadina della Madonna del Fuoco PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654790","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5427,"name":"Piadina fritta PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651719","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5428,"name":"Piata di Issogne PAT","country":"Italy","region":"Aosta Valley","continent":"Europe","qid":"Q140645921","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5429,"name":"Piave DOC","country":"Italy","region":"Province of Treviso","continent":"Europe","qid":"Q3902111","blurb":"Italian controlled designation of origin wine from Veneto","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0686","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5430,"name":"Piave PDO","country":"Italy","continent":"Europe","qid":"Q2277500","blurb":"Italian PDO cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Piave-Vecchio-Piece.jpg","url":"https://en.wikipedia.org/wiki/Piave_cheese","infobox":true},{"id":5431,"name":"Piccelatiegli PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655555","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5432,"name":"Picchirittusu PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657393","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5433,"name":"Piccidet' castelluccese PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651739","blurb":"traditional Italian bakery product (PAT)"},{"id":5434,"name":"Piccola di cavallo PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651541","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5435,"name":"pici","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q1317958","blurb":"a thick, hand-rolled pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pici%20con%20albume.jpeg","url":"https://en.wikipedia.org/wiki/Pici","infobox":true,"ingredients":["Wheat flour","water"],"province":"Province of Arezzo","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5436,"name":"Pici PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653690","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Grossi spaghetti fatti a mano con farina e acqua Lavorazione: gli ingredienti vengono lavorati a mano (o con impastatrice); una volta ottenuto un impasto omogeneo, viene tirata la sfoglia con il rasagnolo di legno su spianatoia di legno, dello spessore di circa 5/8 mm.; si tagliano in orizzontale delle strisce di pasta (larghe circa 10 cm.), a loro volta tagliate in piccole strisce (larghe circa 1 cm.), le quali vengono lavorate (arrotolate) a mano sulla spianatoia fino a formare dei grossi spaghetti lunghi circa 25/30 cm.. Conservazione: essendo un prodotto fresco, va conservato per 1/2 giorni al massimo, a temperatura di circa 4°C, su vassoi per alimenti.","equipment":"Impastatrice (se lavorato a macchina); - Spianatoia di legno (se lavorato a mano); - Rasagnolo di legno (se lavorato a mano","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5437,"name":"Picurinu: tuma PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140654822","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5438,"name":"Piddiato PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657485","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5439,"name":"Pigna PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654036","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5440,"name":"Pignoccata PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q3904920","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5441,"name":"Pignolata al miele PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140654301","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5442,"name":"Pignolata con la glassa bianca e al cioccolato PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652287","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5443,"name":"Pignolata di Messina PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q387673","blurb":"traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pignolata%20calabrese.jpg","url":"https://en.wikipedia.org/wiki/Pignolata","infobox":true,"ingredients":["Pastry dough","chocolate","lemon flavoured syrup/icing"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5444,"name":"Pigo PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656226","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5445,"name":"pillus","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q7194233","blurb":"type of pasta","url":"https://en.wikipedia.org/wiki/Pillus","infobox":true,"ingredients":["Flour","eggs"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5446,"name":"Pinciarelle Monticellesi PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655556","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5447,"name":"Pindl (Pane di segale a tre coppie) PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140656880","blurb":"traditional Italian bakery product (PAT)"},{"id":5448,"name":"Pindulis PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654940","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5449,"name":"Pinoccate PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658675","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Dolcetti a forma di rombi di zucchero e pinoli (bianchi con la vaniglia o neri al cioccolato Ingredienti: zucchero, pinoli, buccia di limone (facoltativa), glucosio, farina, cacao o vaniglia. Lavorazione: lo zucchero viene bollito con il glucosio e un po’ d’acqua fino a raggiungere una temperatura di 113°C; si aggiungono i pinoli, la farina e il cacao o la vaniglia. L’impasto fluido e cremoso ottenuto viene steso su un piano di marmo, fatto raffreddare e tagliato mediante uno stampo in acciaio con la superficie intagliata a forma di rombi. Conservazione: il prodotto fresco va conservato in luogo fresco e asciutto per qualche giorno.","equipment":"Bacina in acciaio per la bollitura; - piano di marmo; - fuochi; - stampo in acciaio intagliato a rombi.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5450,"name":"Pinolata PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655843","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5451,"name":"Pinolate PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658678","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Pasticcini secchi alle mandorle e pinoli di forma rotonda. Ingredienti: fecola di patate, mandorle tritate, zucchero, albume d’uovo, pinoli. Lavorazione: gli ingredienti (eccetto i pinoli) vengono lavorati a mano in una bacina fino ad ottenere un composto morbido ed omogeneo. Si formano poi delle palline leggermente schiacciate che vengono sistemate su teglie da forno e ricoperte di pinoli. Le pinolate possono essere cotte nel forno ad una temperatura media oppure lasciate per circa un giorno nel laboratorio dove è situato il forno, ad una temperatura di circa 30°C, affinché non induriscano troppo. Conservazione: il prodotto fresco va conservato in luogo fresco e asciutto e consumato entro qualche giorno.","equipment":"Bacina in plastica per alimenti o acciaio inox; - teglie da forno; - forno.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5452,"name":"Pinot Nero dell'Oltrepò Pavese DOC","country":"Italy","region":"Province of Pavia","continent":"Europe","qid":"Q14034173","blurb":"Italian controlled designation of origin wine from Lombardy"},{"id":5453,"name":"pinsa","country":"Italy","continent":"Europe","qid":"Q48034588","blurb":"Italian pizza variant","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pinsa%20di%20Roma.jpg","url":"https://en.wikipedia.org/wiki/Pinsa_(bread)","infobox":true},{"id":5454,"name":"Pinsa Romana PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655557","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5455,"name":"pinza","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q3905339","blurb":"Italian dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Macafame.jpg","url":"https://en.wikipedia.org/wiki/Pinza_(dessert)","infobox":true,"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5456,"name":"Pinza alla munara PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659601","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5457,"name":"Pinza bolognese PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651721","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5458,"name":"Pinza PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656978","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Focaccia dolce dal sapore caratteristico, di forma circolare del diametro da 15 a 30 cm, di peso dai 100 ai 500 grammi, di un bel colore marrone e con la pasta di un bel colore giallo paglierino. Materie prime ed attrezzature utilizzate per la preparazione: Ingredienti: farina di frumento, lievito di birra, burro, zucchero, uova, latte.Attrezzature: contenitori in plastica alimentare o mastelli in legno a norma, impastatrice e piastra da forno.","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":5459,"name":"Pinza triestina PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140655054","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5460,"name":"Pipareddi","country":"Italy","continent":"Europe","qid":"Q13197224","blurb":"Sicilian cookies with almonds"},{"id":5461,"name":"Piparelle PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q18288877","blurb":"traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Piparelle.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5462,"name":"Pirikitos PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652981","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5463,"name":"pisarei","country":"Italy","continent":"Europe","qid":"Q110800802","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pisarei%20e%20Fas%C3%B2%202.jpg"},{"id":5464,"name":"Piscialetta PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140652661","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5465,"name":"Piselli a cecamariti PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140654779","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5466,"name":"Piselli con le uova PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657288","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5467,"name":"Piselli freschi e carciofi ripieni PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657289","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5468,"name":"Pissalandrea PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655904","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5469,"name":"Pistiddu","country":"Italy","region":"Sardegna","continent":"Europe","qid":"Q3905790","blurb":"sweet pastry from Nuoro, Italy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pistiddu.jpg","url":"https://en.wikipedia.org/wiki/Pistiddu","infobox":true,"prepSummary":"The preparation of the pastry is done according to the typical Nuoro tradition of decorating the dough with incised drawings through which it is possible to glimpse the filling. The taste of the pastry depends on its filling."},{"id":5470,"name":"Pistiddu PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652984","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5471,"name":"Pisto PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655977","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5472,"name":"Pistoccheddus de cappa PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652987","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5473,"name":"Pistoccu de Nuxi PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657396","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5474,"name":"Pistoccu PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657394","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5475,"name":"Pistoccus de caffei PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657395","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5476,"name":"Pistofatru PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657204","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5477,"name":"Pitilla PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140654735","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5478,"name":"Pitina","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q3905837","blurb":"Italian goat meat salume","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pitina.jpg","url":"https://en.wikipedia.org/wiki/Pitina","infobox":true,"prepSummary":"The meat of chamois (or goat) is mashed with a knife and a paste of garlic, salt, pepper and red wine is added. The mixture is blended in a mortar. The meat is then formed into meatballs, rolled in yellow corn (polenta) flour and then left to smoke for several days over a low fire of juniper wood.","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-02332","giAttribution":"European Commission — eAmbrosia — CC BY 4.0","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5479,"name":"Pitina PGI","country":"Italy","continent":"Europe","qid":"Q140642352","blurb":"Italian PGI meat product"},{"id":5480,"name":"Pitone o Pidone messinese fritto PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657828","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5481,"name":"Pitta ‘mpigliata PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652294","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5482,"name":"Pitta con “scalore” e “spunzali PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140652699","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5483,"name":"Pitta di Grandinii∂di Calvera PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651823","blurb":"traditional Italian traditional dish (PAT)"},{"id":5484,"name":"Pitta di San Martino PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652291","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5485,"name":"Pitta PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652289","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5486,"name":"Pitta rustica PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657287","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5487,"name":"Pitteddhre PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657205","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5488,"name":"Pitzudas cun gherdas PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657398","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5489,"name":"Pizz'e e ffo'je PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651290","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5490,"name":"Pizza ‘nfrasca PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655569","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5491,"name":"Pizza \"Bbotata PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655559","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5492,"name":"Pizza “doce” (dolce) di Colle San Magno PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655563","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5493,"name":"Pizza a \"scannatur\" di Carbone PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651745","blurb":"traditional Italian bakery product (PAT)"},{"id":5494,"name":"Pizza a fiamma PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655558","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5495,"name":"Pizza a gli mattono di Sezze PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140654488","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5496,"name":"Pizza al pomodoro PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656467","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5497,"name":"Pizza alla reggina PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651379","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5498,"name":"Pizza bianca","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q108417752","blurb":"Roman flatbread","url":"https://en.wikipedia.org/wiki/Pizza_bianca","infobox":true,"province":"Città metropolitana di Roma Capitale","city":"Rome","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5499,"name":"Pizza bianca Romana alla pala del fornaio PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655560","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5500,"name":"Pizza chiena PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654039","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5501,"name":"Pizza Cilentana PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654043","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5502,"name":"Pizza co l'Erba PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654045","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5503,"name":"Pizza coi cicoli (ciccioli) di maiale PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656468","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5504,"name":"Pizza con i cingoli di maiale PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651742","blurb":"traditional Italian bakery product (PAT)"},{"id":5505,"name":"Pizza con le noci PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655561","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5506,"name":"Pizza con le sfrigole PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651262","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5507,"name":"Pizza con ricotta PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654048","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5508,"name":"Pizza d'ova PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655564","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5509,"name":"Pizza di crema e ricotta PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651233","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5510,"name":"Pizza di farinella bacolese PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140651362","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5511,"name":"Pizza di grano d'india PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657206","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5512,"name":"Pizza di granone PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140651472","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5513,"name":"Pizza di maggio PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651381","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5514,"name":"Pizza di Pasqua della Tuscia PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140654493","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5515,"name":"Pizza di Pasqua o Crescia di Pasqua PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656349","blurb":"traditional Italian bakery product (PAT)"},{"id":5516,"name":"Pizza di Pasqua PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651234","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5517,"name":"Pizza di ricotta PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651235","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5518,"name":"Pizza di San Martino PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654052","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5519,"name":"Pizza di scarola PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654055","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5520,"name":"Pizza dolce tradizionale PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651238","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5521,"name":"Pizza figliata PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654352","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5522,"name":"Pizza fritta PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655565","blurb":"traditional Italian bakery product 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da mangiare sia cotto in acqua che alla piastra. La carne di maiale fresca viene preparata per la prima macinazione, macinata e aggiunta alle spezie previste, emulsionata e insaccata in budello rigorosamente naturale che conferisce al prodotto la caratteristica fragranza percettibile non solo al gusto, ma anche al tatto. Il prodotto così ottenuto viene posto in apposito locale per l''asciugatura, quindi viene affumicato per breve tempo, utilizzando l''apposito truciolato di legni vari per conferire il gusto desiderato e poi cotto al vapore. Per l''affumicatura vengono utilizzate delle segature particolari che conferiscono al prodotto quel colorito e gusto caratteristico. Materie prime ed attrezzature per la preparazione:Ingredienti: carne suina fresca, acqua, sale, pepe, paprica dolce, pimento, ","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":5626,"name":"Prodotti ittici in carpione PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656842","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5627,"name":"Prosciutta PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655687","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5628,"name":"Prosciuttella della bassa Valle del Calore PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652636","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5629,"name":"Prosciuttello PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651167","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5630,"name":"Prosciuttini della Valtellina al pepe PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655981","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5631,"name":"Prosciuttini della Valtellina PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655980","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5632,"name":"Prosciuttino crudo d'oca PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654943","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5633,"name":"Prosciuttino d’oca stagionato PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655982","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5634,"name":"Prosciutto (di Guarcino PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140651880","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5635,"name":"Prosciutto alla brace Saint-Oyen PAT","country":"Italy","region":"Aosta Valley","continent":"Europe","qid":"Q140646254","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5636,"name":"Prosciutto Amatriciano PGI","country":"Italy","continent":"Europe","qid":"Q140642359","blurb":"Italian PGI meat product","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-0780","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5637,"name":"Prosciutto aromatizzato del Montefeltro PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656252","blurb":"traditional Italian meat product (PAT)"},{"id":5638,"name":"Prosciutto bazzone della Garfagnana e della Valle del Serchio PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140654843","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5639,"name":"Prosciutto cotto al vino di Cori PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655153","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5640,"name":"Prosciutto cotto PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655688","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5641,"name":"Prosciutto cotto Praga PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654944","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5642,"name":"Prosciutto crudo \"Bauletto\" PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655154","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5643,"name":"Prosciutto crudo bergamasco \"il botto PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655986","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5644,"name":"Prosciutto crudo dell'alta Val Susa PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656543","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5645,"name":"Prosciutto crudo della Valle Gesso PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656544","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5646,"name":"Prosciutto crudo di San Lorenzo Bellizzi PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140663763","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5647,"name":"Prosciutto crudo Marco d’Oggiono PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655987","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5648,"name":"Prosciutto crudo PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651357","blurb":"traditional Italian meat product (PAT)"},{"id":5649,"name":"Prosciutto dei Monti Lepini al maiale nero PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655155","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5650,"name":"Prosciutto del Casentino PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140657938","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5651,"name":"Prosciutto del Fortore PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652638","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5652,"name":"Prosciutto della Val Liona dolce e affumicato PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658940","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5653,"name":"Prosciutto delle Marche PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656253","blurb":"traditional Italian meat product (PAT)"},{"id":5654,"name":"Prosciutto di Carpegna PDO","country":"Italy","continent":"Europe","qid":"Q3924067","blurb":"Italian PDO meat product","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1496","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5655,"name":"Prosciutto di Casaletto PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652641","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5656,"name":"Prosciutto di Cormons PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654946","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5657,"name":"Prosciutto di Faeto PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q48813642","blurb":"traditional Italian meat product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Prosciutto%20di%20Faeto.jpeg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5658,"name":"Prosciutto di maiale nero calabrese PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651913","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5659,"name":"Prosciutto di Marsicovetere PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140663712","blurb":"traditional Italian meat product (PAT)"},{"id":5660,"name":"Prosciutto di Modena PDO","country":"Italy","continent":"Europe","qid":"Q3924070","blurb":"Italian PDO meat product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Prosciutti%20of%20Modena.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0066","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5661,"name":"Prosciutto di montagna della Tuscia PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655156","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5662,"name":"Prosciutto di Norcia PGI","country":"Italy","continent":"Europe","qid":"Q3407661","blurb":"Italian PGI meat product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Prosciutto%20di%20Norcia%2C%20I.G.P.%20Ham%20of%20Norcia.jpg","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-1554","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5663,"name":"Prosciutto di Parma PDO","country":"Italy","continent":"Europe","qid":"Q13360207","blurb":"Italian PDO meat product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Prosciutto%20di%20Parma%20-%20marchio%20a%20fuoco.jpg","url":"https://en.wikipedia.org/wiki/Parma_ham","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0067","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5664,"name":"Prosciutto di pecora PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652741","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5665,"name":"Prosciutto di Pietraroja PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652645","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5666,"name":"Prosciutto di Ragogna PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654947","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5667,"name":"Prosciutto di Rocchetta PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652650","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5668,"name":"Prosciutto di San Daniele PDO","country":"Italy","continent":"Europe","qid":"Q1412112","blurb":"Italian PDO meat product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Prosciutto%20di%20San%20Daniele.jpg","url":"https://en.wikipedia.org/wiki/Prosciutto_di_San_Daniele","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0065","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5669,"name":"Prosciutto di Sauris PGI","country":"Italy","continent":"Europe","qid":"Q140642365","blurb":"Italian PGI meat product","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-0512","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5670,"name":"Prosciutto di Sorano PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140657939","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5671,"name":"Prosciutto di spalla PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656382","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5672,"name":"Prosciutto di suino PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140651515","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5673,"name":"Prosciutto di Trevico PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652657","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5674,"name":"Prosciutto di Venticano PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q21190195","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5675,"name":"Prosciutto dolce o affumicato PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654948","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5676,"name":"Prosciutto irpino PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652660","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5677,"name":"Prosciutto mantovano PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655989","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5678,"name":"Prosciutto montano della Val Vigezzo PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656545","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5679,"name":"Prosciutto nostrano PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658599","blurb":"traditional Italian meat product (PAT)","prepSummary":"Coscio di suino stagionato, dalla caratteristica forma a pera, ricoperto di pepe dove non è protetto dalla cotenna 1. Sezionatura: la parte di suino interessata è il coscio, di dimensioni più lunghe rispetto a quello di Parma, perché il taglio arriva fino alla sesta costa; 2. sagomatura, poi viene eliminata la cotenna dalla parte interna del coscio; 3. salagione: si ricopre con un preparato, composto da sale, pepe, aglio e si lascia riposare per 25 gg.; 4. lavaggio, avviene con acqua calda e con vino; 5. asciugatura, viene aromatizzato con pepe e aglio e lasciato ad asciugare per 30-35 gg.; 6. stuccatura con composto di grasso di maiale (strutto), aglio e pepe, sale e farina; 7. stagionatura in ambiente naturale per circa due anni.","equipment":"Coltelli di vario tipo, cella frigorifero","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5680,"name":"Prosciutto PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656381","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5681,"name":"Prosciutto Toscano PDO","country":"Italy","continent":"Europe","qid":"Q3924065","blurb":"Italian PDO meat product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/La%20Norcineria%2C%20Florence%2C%20Italy%20%2816636752629%29.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1494","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5682,"name":"Prosciutto Veneto Berico-Euganeo PDO","country":"Italy","continent":"Europe","qid":"Q3924066","blurb":"Italian PDO meat product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Prosciutto%20di%20Montagnana.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-9068","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5683,"name":"Prosecco di Conegliano-Valdobbiadene frizzante DOCG","country":"Italy","region":"Province of Treviso","continent":"Europe","qid":"Q3407668","blurb":"type of the Conegliano Valdobbiadene Prosecco Italian controlled designation of origin"},{"id":5684,"name":"Prosecco di Conegliano-Valdobbiadene spumante DOCG","country":"Italy","region":"Province of Treviso","continent":"Europe","qid":"Q3407671","blurb":"type of the Conegliano Valdobbiadene Prosecco Italian controlled designation of origin"},{"id":5685,"name":"Prosecco DOC","country":"Italy","region":"Province of Belluno","continent":"Europe","qid":"Q1069954","blurb":"Italian controlled designation of origin wine from Veneto and Friuli-Venezia Giulia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Prosecco-gold-arrangement-1.jpg","url":"https://en.wikipedia.org/wiki/Prosecco","infobox":true,"prepSummary":"Unlike Champagne and Franciacorta DOCG, Prosecco is usually produced using the alternative Charmat–Martinotti method, in which the secondary fermentation takes place in large stainless steel tanks rather than in each individual bottle, making the wine less expensive to produce, and the minimum production time is 30 days. Higher quality Prosecco using this method will ferment the wine over a longer period, up to around 9 months (Charmat Lungo). Nevertheless, the production rules for both the DOCG's also allow the use of the traditional method of secondary fermentation in the bottle, known in Italy as Metodo Classico."},{"id":5686,"name":"Provola affumicata di bufala PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652941","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5687,"name":"Provola affumicata PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652936","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5688,"name":"Provola dei Monti Sicani PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140653124","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5689,"name":"Provola dei Nebrodi PDO","country":"Italy","continent":"Europe","qid":"Q140642368","blurb":"Italian PDO cheese","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-02394","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5690,"name":"Provola delle Madonie PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657491","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5691,"name":"Provola di bufala (semplice e affumicata) PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655272","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5692,"name":"Provola di vacca PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140651887","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5693,"name":"Provola e caciotta a pasta filata PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656941","blurb":"traditional Italian cheese (PAT)","prepSummary":"Formaggio fresco, a pasta filata, di latte vaccino intero termizzato; la provola può essere venduta anche previa affumicatura col nome di provola affumicata; pezzatura 300-400 gr.; pelle morbida, pasta bianca tenera; sapore dolce e delicato; forma oblunga per la provola e cilindrica per la caciotta. Il latte deve provenire da bovine alimentate con erba al pascolo in malga o con fieno di prato stabile. La razione alimentare delle bovine può essere integrata con mangimi semplici o composti consentiti, ma è escluso l''uso di qualsiasi conservante o additivo. Le razze che possono concorrere alla produzione del latte sono: la Bruna, la Grigio Alpina e altre. La raccolta del latte avviene una o due volte al giorno, caldo in bidoni o refrigerato alla stalla con autocisterne coibentate. Per la produzione di questi formaggi viene utilizzato il latte di una o due munte, intero, pastorizzato o term","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":5694,"name":"Provola PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657487","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5695,"name":"Provola siciliana PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657492","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5696,"name":"Provoletta di latte vaccino sardo PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140651524","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5697,"name":"Provolone del Monaco PDO","country":"Italy","continent":"Europe","qid":"Q3924731","blurb":"Italian PDO cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Provolone%20del%20monaco.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0466","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5698,"name":"Provolone invecchiato di bufala di Formello PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655277","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5699,"name":"Provolone PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652944","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5700,"name":"Provolone vaccino PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655274","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5701,"name":"Provolone Valpadana PDO","country":"Italy","continent":"Europe","qid":"Q140642370","blurb":"Italian PDO cheese","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0021","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5702,"name":"Pu'iata di San Giorgio Lucano PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651827","blurb":"traditional Italian traditional dish (PAT)"},{"id":5703,"name":"Pucce PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140654775","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5704,"name":"Puccellato dolce PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654073","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5705,"name":"Puccellato salato PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654074","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5706,"name":"Puccia alla spasa PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657211","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5707,"name":"Püces PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140652432","blurb":"traditional Italian bakery product (PAT)"},{"id":5708,"name":"Puddhrascia PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657292","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5709,"name":"pumpkin tortelli","country":"Italy","continent":"Europe","qid":"Q965589","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tortelli.jpg","url":"https://en.wikipedia.org/wiki/Pumpkin_Tortelli"},{"id":5710,"name":"Punta di petto di vitella ripiena 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4.0"},{"id":5815,"name":"rigatoni","country":"Italy","continent":"Europe","qid":"Q20024","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cooked%20rigatoni.JPG","url":"https://en.wikipedia.org/wiki/Rigatoni","infobox":true,"ingredients":["Durum"]},{"id":5816,"name":"Rimpizza PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651252","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5817,"name":"Risi e bisi PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659693","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5818,"name":"Riso con il latte PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656473","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5819,"name":"Riso con la tritura o tradura 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IGT","country":"Italy","region":"Province of Caserta","continent":"Europe","qid":"Q139899805","blurb":"Italian typical geographical indication wine from Campania"},{"id":5837,"name":"Rocciata PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140652200","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Dolce di pasta sfoglia ripiena, arrotolato a forma di serpente Ingredienti per la sfoglia: farina, sale, acqua, uova. Per il ripieno: mele, fichi, marmellata, noci, uva sultanina, pinoli, mandorle, cacao (facoltativo), cannella, limone, vaniglia. Lavorazione: gli ingredienti per la sfoglia si impastano in una macchina impastatrice o a mano: si stende poi la sfoglia, o a mano o con macchina sfogliatrice. All’interno di essa vengono poi posti gli ingredienti del ripieno, si arrotola la sfoglia dando la forma a spirale, tipo un serpentone e si cuoce in forno. Conservazione: il prodotto fresco va conservato ad una temperatura di circa 6°/8° C per 2/3 giorni al massimo.","equipment":"Macchina impastatrice; - macchina sfogliatrice; - piani in acciaio inox; - forno.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)"},{"id":5838,"name":"roccocò","country":"Italy","continent":"Europe","qid":"Q3939613","blurb":"Italian dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Roccoc%C3%B2%20-%201.JPG"},{"id":5839,"name":"Roccocò PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654092","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5840,"name":"Rococò PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656474","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5841,"name":"Rofioi di Sanguinetto 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Varese","continent":"Europe","qid":"Q139891230","blurb":"Italian typical geographical indication wine from Lombardy"},{"id":5846,"name":"Rosa Camuna","country":"Italy","continent":"Europe","qid":"Q7367025","blurb":"Italian cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/20200208%20Rosa%20Camuna.jpg","url":"https://en.wikipedia.org/wiki/Rosa_Camuna","infobox":true},{"id":5847,"name":"Rosa camuna PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656080","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5848,"name":"Rosacatarra PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651766","blurb":"traditional Italian bakery product (PAT)"},{"id":5849,"name":"Rosachitarre PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140652249","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5850,"name":"Rosamarina 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Stefano d’Aveto PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140652029","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5865,"name":"S'Aligu PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657402","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5866,"name":"S'Insaladura PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657323","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5867,"name":"Sa Costededda / is Costeddeddas PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657401","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5868,"name":"Saba","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q3473115","blurb":"typical condiment used in Italy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Saba%20san%20giacomo.JPG","url":"https://en.wikipedia.org/wiki/Saba_(condiment)","infobox":true,"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5869,"name":"Sabbioneta IGT","country":"Italy","region":"Province of Mantua","continent":"Europe","qid":"Q139891231","blurb":"Italian typical geographical indication wine from Lombardy"},{"id":5870,"name":"Sabina PDO","country":"Italy","continent":"Europe","qid":"Q3460531","blurb":"Italian PDO olive oil","url":"https://en.wikipedia.org/wiki/Sabina_(oil)","infobox":true,"prepSummary":"The production area of the PDO extra virgin olive oil is mainly in two provinces, Rieti and Rome, and follows the borders of the ancient Sabine territory. Techniques used to produce the oil are almost the same as in pre-Roman times with necessary technological innovations.","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1511","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":5871,"name":"sacchettoni","country":"Italy","continent":"Europe","qid":"Q7396619","blurb":"type of pasta","url":"https://en.wikipedia.org/wiki/Sacchettoni","infobox":true},{"id":5872,"name":"Sagagiardi PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659611","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5873,"name":"sagnarelli","country":"Italy","continent":"Europe","qid":"Q7399325","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sagnarelli%206.jpg","url":"https://en.wikipedia.org/wiki/Sagnarelli"},{"id":5874,"name":"sagne","country":"Italy","continent":"Europe","qid":"Q3944853","blurb":"rectangular shape pasta from Abruzzo","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sagnette%20pasta.jpg","url":"https://en.wikipedia.org/wiki/Sagnarelli","infobox":true},{"id":5875,"name":"Sagne a pezze e cicerchie PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651292","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5876,"name":"Sagne a pezze PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651264","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5877,"name":"Sagne e fagioli di Arnara PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655646","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5878,"name":"Sagne PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655581","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5879,"name":"Sagnetelle PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656475","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5880,"name":"Sagnozzi di Riofreddo PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655647","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5881,"name":"Saint-Oyen grilled Jambon","country":"Italy","continent":"Europe","qid":"Q16592556","blurb":"Traditional Italian ham","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Jambon%20alla%20brace%20di%20Saint-Oyen%20Foire%20de%20Sait%20Ours%2002.png"},{"id":5882,"name":"Salado co l’ajo del basso vicentino PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658943","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5883,"name":"Salado della pedemontana trevigiana PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658945","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5884,"name":"Salado fresco del basso vicentino PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658947","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5885,"name":"Salado fresco trevigiano PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140658950","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5886,"name":"Salam casalin PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140655992","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5887,"name":"Salam di cueste PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654950","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5888,"name":"Salama da sugo PGI","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q3945298","blurb":"Italian PGI meat product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Salama-sugo-composizione.png","url":"https://en.wikipedia.org/wiki/Salama_da_sugo","infobox":true,"prepSummary":"The procedure for cooking according to tradition is quite laborious. A first check (the so-called \"piombatura\") involves immersing the salama in cold water. If it sinks like lead, it means that it does not have any defects that have arisen during the aging process. If it tends to float, it means that during the aging process small air pockets have formed inside the salama which could have made it rancid. The preparatory phase includes the immersion in lukewarm water for a whole night, followed by washing under running water in order to remove the layer of mold due to the natural aging process.","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-1114","giAttribution":"European Commission — eAmbrosia — CC BY 4.0","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5889,"name":"Salame \"castellino\" PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655159","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5890,"name":"Salame (con i lardelli) PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140651963","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":5891,"name":"Salame abruzzese PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140654688","blurb":"traditional Italian meat product 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Ingredienti: farina di grano tenero, uova, formaggio pecorino, pecorino romano, grana padano o parmigiano reggiano, olio extra vergine di oliva, sale, lievito naturale (mantenuto in frigo a temperatura di 10°C). Lavorazione: gli ingredienti vengono lavorati a mano o nell’impastatrice. Il composto ottenuto viene steso a mano fino a formare delle focacce basse di forma ovale (o quadrata o rettangolare) sistemate su teglie da forno, unte o ricoperte di carta da forno. Vengono fatte lievitare per circa 1 ora e poi cotte in forno a circa 200°C. Conservazione: il prodotto fresco va conservato ad una temperatura di 6°/8° C e consumato entro 2/3 giorni.","equipment":"Impastatrice; - teglie da forno; - forno.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6174,"name":"Schiacciata alla fiorentina PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658471","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6175,"name":"Schiacciata con l’uva PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658474","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6176,"name":"Schiacciata di Nonna Rina PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658476","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 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4.0"},{"id":6200,"name":"Scorzèta PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656929","blurb":"traditional Italian meat product (PAT)","prepSummary":"Insaccato di puro maiale, una specie di lucanica, che contiene però anche cotiche tritate e assomiglia ad un piccolo cotechino, da consumarsi cotto e tagliato a fettine, accompagnato con crauti o fagioli, purea di patate e lenticchie. Con il tritacarne con piastra da 6 mm si macinano polpa, testa, pancetta e cotiche crude di maiale che, salate ed aromatizzate, vengono quindi impastate per circa 5 minuti e poi insaccate in budello naturale di vitellone del diametro di 44-46 mm, che si legherà con spago alimentare, ottenendo pezzi da 8-10 cm, del peso di circa 150 gr, che si appendono in luogo fresco per circa 12 ore.Non essendo utilizzato alcun tipo di conservante, si conserva in frigo a 0-4 °C per un massimo di 5-7 giorni. Materie prime ed attrezzature per la preparazione:Ingredienti: 45 kg di carne magra di maiale, 30 kg di cotenna cruda di maiale, 25 kg di pancetta di maiale, 2,2 kg di","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":6201,"name":"Scrippelle PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651267","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6202,"name":"Scroccafusi PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656352","blurb":"traditional Italian bakery product (PAT)"},{"id":6203,"name":"Scroppella Castelvetrese PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654361","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6204,"name":"Scurpelle di Belmonte 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4.0"},{"id":6315,"name":"Sospiro","country":"Italy","continent":"Europe","qid":"Q86672413","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sospiro%20dolce.jpg"},{"id":6316,"name":"Sospiro di Bisceglie PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140654540","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6317,"name":"Sot la trape PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654980","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6318,"name":"Sottocenere al tartufo","country":"Italy","continent":"Europe","qid":"Q7564033","blurb":"Italian cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sottocenere%20al%20Tartufo.jpg","url":"https://en.wikipedia.org/wiki/Sottocenere_al_tartufo","infobox":true},{"id":6319,"name":"Sp’zzatèin ch’ r’ cardoncelle PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651832","blurb":"traditional Italian traditional dish (PAT)"},{"id":6320,"name":"Spaccaregli di Sezze PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655590","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6321,"name":"spaghetti","country":"Italy","continent":"Europe","qid":"Q20026","blurb":"long, thin, solid, cylindrical pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pasta%20%2823727887804%29.jpg","url":"https://en.wikipedia.org/wiki/Spaghetti","infobox":true,"prepSummary":"Spaghetti is made from ground grain (flour) and water. Whole wheat and multigrain spaghetti are also sold. In Naples, spaghetti is thinner than it is in the United States. Spaghettoni is a thicker spaghetti, and spaghettini is a thinner spaghetti, although it is thicker than the pasta of Naples."},{"id":6322,"name":"Spaghetti aglio e olio PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140654903","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6323,"name":"Spaghetti all’assassina PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657298","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6324,"name":"spaghetti alla chitarra","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q863332","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Spaghetti%20alla%20chitarra.jpg","url":"https://en.wikipedia.org/wiki/Spaghetti_alla_chitarra","infobox":true,"ingredients":["Durum","egg","salt"],"prepSummary":"The origin of the chitarra is still not very clear, though a traditional recipe from the province of Teramo originated in the early 1800s or even before. It is also claimed that the chitarra originated from the province of Chieti. Before then, pasta was cut with a special rolling pin with notches to obtain its particular shape. Although its origins are from Abruzzo, it can be found across southern Italy. It gets the name of tonnarelli in Lazio, torchioli, troccoli, or truoccoli in Basilicata and Apulia, or cirioli molisani in Molise. Pasta makers from Abruzzo bring down the cut dough by passing their fingers over it, as they would \"play a guitar\".","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6325,"name":"Spaghetti alla Sangiovannello PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657297","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6326,"name":"spaghetti alle vongole","country":"Italy","continent":"Europe","qid":"Q1236601","blurb":"pasta dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Spaghetti%20vongole%202.jpg","url":"https://en.wikipedia.org/wiki/Spaghetti_alle_vongole","infobox":true,"ingredients":["Spaghetti","clams","parsley","extra virgin olive oil","garlic"],"course":"Primo (Italian pasta course)"},{"id":6327,"name":"Spaghetti con le cozze PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657299","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6328,"name":"Spaghetti con le poveracce PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654876","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6329,"name":"Spaghetti di Lari  Spaghetti di campagna PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658483","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6330,"name":"Spalla chiantigiana PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140657984","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6331,"name":"Spalla cotta di Carnia affumicata PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654959","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6332,"name":"Spalla cotta di Filattiera PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653297","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6333,"name":"Spalla di maiale pisana PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140657988","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6334,"name":"Spalla di San Secondo PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654663","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6335,"name":"Spalla di Sorano PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140657991","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6336,"name":"Spalla di suino (Spalluccia) PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655202","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6337,"name":"Spalletta PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140663905","blurb":"traditional Italian meat product (PAT)"},{"id":6338,"name":"Spantorrone di grotta PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654124","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6339,"name":"Speck affumicato PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654960","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6340,"name":"Speck d'oca PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654961","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6341,"name":"Speck del Trentino PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656930","blurb":"traditional Italian meat product (PAT)"},{"id":6342,"name":"Speck di bufala PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655204","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6343,"name":"Speck di Cadore PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659014","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6344,"name":"Speck di cavallo PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659016","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6345,"name":"Speck PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140656864","blurb":"traditional Italian meat product (PAT)"},{"id":6346,"name":"Spello IGT","country":"Italy","region":"province of Perugia","continent":"Europe","qid":"Q139899872","blurb":"Italian typical geographical indication wine from Umbria"},{"id":6347,"name":"Spezzatu PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140654781","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6348,"name":"Spianada PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140654749","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6349,"name":"Spianata PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140655187","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6350,"name":"spiedo bresciano","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q3966710","blurb":"Italian barbeque dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Spiedo%20bresciano.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6351,"name":"Spiedo PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140652079","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6352,"name":"Spillonga","country":"Italy","continent":"Europe","qid":"Q13197885","blurb":"Grape-based puree dish"},{"id":6353,"name":"Spinaci alla romagnola PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651423","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6354,"name":"Spinella PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657429","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6355,"name":"Spoleto DOC","country":"Italy","region":"province of Perugia","continent":"Europe","qid":"Q118819316","blurb":"Italian controlled designation of origin wine from Umbria"},{"id":6356,"name":"Spongarda di Crema PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656192","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6357,"name":"Spongata della Lunigiana PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658485","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6358,"name":"Spongata di Busseto PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654798","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6359,"name":"Spongata di Corniglio PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654800","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6360,"name":"Spongata di Piacenza PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140652131","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6361,"name":"Spongata di Reggio Emilia PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654802","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6362,"name":"Spongata PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651729","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6363,"name":"Sportella PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658488","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6364,"name":"Sprelle PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651732","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6365,"name":"Spress PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656607","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6366,"name":"Spressa delle Giudicarie PDO","country":"Italy","continent":"Europe","qid":"Q1061508","blurb":"Italian PDO cheese","url":"https://en.wikipedia.org/wiki/Spressa_delle_Giudicarie","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0252","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6367,"name":"Spretz Tzaorì PDO","country":"Italy","continent":"Europe","qid":"Q140642371","blurb":"Italian PDO cheese"},{"id":6368,"name":"Spuma di gota di maiale di San Miniato PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140657994","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6369,"name":"Spumante","country":"Italy","continent":"Europe","qid":"Q1770579","blurb":"Italian sparkling wine"},{"id":6370,"name":"Spumette PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655591","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6371,"name":"Spumini PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651258","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6372,"name":"Spumino di Cersosimo PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651772","blurb":"traditional Italian bakery product (PAT)"},{"id":6373,"name":"Spumone salentino PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657224","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6374,"name":"Spungata PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655854","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6375,"name":"Squacquerone di Romagna PDO","country":"Italy","continent":"Europe","qid":"Q20009815","blurb":"Italian PDO cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Squacquerone%20Romagnolo%201.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0794","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6376,"name":"Squarquaglione dei Monti Lepini PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655279","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6377,"name":"Squartucciatu PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q130486232","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6378,"name":"Squiccia","country":"Italy","continent":"Europe","qid":"Q97185505","blurb":"Italian dessert"},{"id":6379,"name":"Ssciuette PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655853","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6380,"name":"Sta’el PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656082","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6381,"name":"Stagionato di bufala di Formello PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655280","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6382,"name":"Staielle PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656479","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6383,"name":"Stak PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140655063","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6384,"name":"Stecchi PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655698","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6385,"name":"Stelvio o Stilfser PDO","country":"Italy","continent":"Europe","qid":"Q140642420","blurb":"Italian PDO cheese"},{"id":6386,"name":"Stigghiola PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657831","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6387,"name":"Stinchetti PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658683","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Dolcetto secco a forma di tibia (osso di stinco Ingredienti: parte esterna (pasta reale): zucchero, albume d’uovo, colla di pesce; parte interna: mandorle (dolci e amare), zucchero o miele, cacao, cannella, vaniglia, scorza grattugiata di limone, albume d’uovo, ostie. Lavorazione: si montano gli albumi con lo zucchero e la colla di pesce come per una glassa; si impasta sul piano di marmo fino ad ottenere una pasta consistente ed omogenea. Intanto vengono tostate le mandorle, tritate finemente, si uniscono lo zucchero, il cacao, il pizzico di cannella, la scorza grattugiata del limone e la vaniglia e si impasta il tutto con l’albume d’uovo. Si saranno ottenuti così due impasti: l’uno bianco, l’altro nero, dai quali vengono prese, per ogni stinchetto, due palline di grandezza diversa, più grande la bianca con la quale si otterrà un disco di 5-6 cm di diametro al centro del quale si porrà u","equipment":"Piano di marmo; - teglie da forno: - forno.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6388,"name":"Stinco di Carnia PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654962","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6389,"name":"Stirpada PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655911","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6390,"name":"Stocafisso PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651442","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6391,"name":"Stoccafisso PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655912","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6392,"name":"Stocco di Mammola PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652368","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6393,"name":"Stocco PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140663812","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6394,"name":"Stomaco \"Vrente PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657324","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6395,"name":"Stomatico PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652314","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6396,"name":"Straccadenti PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654701","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6397,"name":"Stracchino bronzone PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656083","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6398,"name":"Stracchino della Valsassina PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656084","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6399,"name":"Stracchino di Bufala PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652979","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6400,"name":"Stracchino di capra PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655281","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6401,"name":"Stracchino gelato PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651734","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6402,"name":"Stracchino orobico PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656085","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6403,"name":"Stracchino PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653365","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6404,"name":"Stracchino tipico PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656086","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6405,"name":"Stracciata del Matese PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652988","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6406,"name":"Stracciata PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652983","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6407,"name":"stracciatella","country":"Italy","continent":"Europe","qid":"Q15042119","blurb":"egg-based soup typical of central Italy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Straciatella%20-%20bowl.JPG","url":"https://en.wikipedia.org/wiki/Stracciatella_(soup)","infobox":true,"ingredients":["Meat broth","beaten egg"],"course":"Primo (Italian course)"},{"id":6408,"name":"Stracetti PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652316","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6409,"name":"Strachet PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656087","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6410,"name":"Strachitunt PDO","country":"Italy","continent":"Europe","qid":"Q3974593","blurb":"Italian PDO cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Stv%20montato%202%20%282%29.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1047","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6411,"name":"Stracotto alla piacentina PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654395","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6412,"name":"Straeca di cavallo PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659020","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6413,"name":"Strangolapreti PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656979","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Sono gli gnocchi verdi alla trentina, ottenuti impastando del pane raffermo, latte, spinaci (oppure erbette o coste), uova, grana trentino, farina bianca, cipolla, sale, pepe, noce moscata, confezionati a forma di pallina, di cucchiaio, di gnocco o altro e cotti in acqua calda salata. Per ottenere questo rinomato piatto della gastronomia trentina rimandiamo alla ricetta. In alcuni casi è possibile preparare questi gustosi gnocchi verdi, con l''aggiunta di ingredienti alternativi agli spinaci. Tra le erbe utilizzate troviamo anche l''ortica e la barbabietola a coste o bièta. Materie prime ed attrezzature utilizzate per la preparazione:Gli ingredienti per poter ottenere questo particolare piatto della gastronomia e della tradizione culinaria trentina sono: il pane raffermo, gli spinaci, le uova, il grana trentino, il burro, il latte e la farina.","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":6414,"name":"Strangozzi PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658686","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Pasta lunga a sezione quadrata o rettangolare Ingredienti: farina di grano tenero, acqua. Variante: farina di grano tenero (2/3), semola di grano duro (1/3), acqua. Lavorazione a mano: gli ingredienti vengono lavorati a mano su spianatoia di legno; una volta ottenuto un impasto omogeneo, con il rasagnolo viene tirata la sfoglia dello spessore di circa 2 mm.; la sfoglia ottenuta viene tagliata a strisce larghe circa 3-4 mm. e lunghe circa 20/30 cm. al massimo. Lavorazione a macchina: gli ingredienti vengono lavorati nell’impastatrice, dalla quale viene estrusa una sfoglia dello spessore di circa 3 mm.. La sfoglia ottenuta viene poi resa omogenea da un rullo compressore e passata sulla taglierina, dove viene tagliata in strisce larghe circa 3-4 mm. e lunghe circa 20/30 cm. al massimo. Conservazione: il prodotto fresco va conservato al massimo 2/3 giorni a temperatura di circa 4°C, su vasso","equipment":"Prodotto fresco: Lavorazione a mano: - Spianatoia di legno; - rasagnolo di legno. Lavorazione a macchina: - Impastatrice; - taglierina","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6415,"name":"strascinati","country":"Italy","continent":"Europe","qid":"Q3975865","blurb":"type of pasta"},{"id":6416,"name":"Strascinato di grano arso PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657225","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6417,"name":"Strauben PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140652444","blurb":"traditional Italian bakery product (PAT)"},{"id":6418,"name":"Stràuli o Stràboli PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656980","blurb":"traditional Italian bakery product (PAT)"},{"id":6419,"name":"Strazzatella silana PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651990","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6420,"name":"Strevi DOC","country":"Italy","region":"Province of Alessandria","continent":"Europe","qid":"Q3976030","blurb":"Italian controlled designation of origin wine from Piedmont"},{"id":6421,"name":"Stricchetti PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654704","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6422,"name":"strichetti","country":"Italy","continent":"Europe","qid":"Q117460089","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nastrini%20preparazione.jpg"},{"id":6423,"name":"stringozzi","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q20043","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lentils%20soup%20with%20strangozzi.jpg","url":"https://en.wikipedia.org/wiki/Stringozzi","infobox":true,"ingredients":["Wheat flour"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6424,"name":"Stringozzi aspresi PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655650","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6425,"name":"stroncatura","country":"Italy","continent":"Europe","qid":"Q20009834","blurb":"type of pasta originating in Italy","url":"https://en.wikipedia.org/wiki/Stroncatura","infobox":true},{"id":6426,"name":"Stroncatura PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140654306","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6427,"name":"Strozzagatti PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655855","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6428,"name":"Strozzapreti PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651736","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6429,"name":"Strucchi lessi PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140655058","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6430,"name":"Strucchi PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140655057","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6431,"name":"Strudel PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140656881","blurb":"traditional Italian bakery product (PAT)"},{"id":6432,"name":"Strùdel PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656981","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Dolce a forma vaga di cilindro, fatto con pasta tirata a sfoglia e arrotolata con un ripieno di frutta, solitamente mele tagliate a fettine e zuccherate, uva sultanina, pinoli o noci. Materie prime ed attrezzature utilizzate per la preparazione: Ingredienti: farina di frumento, zucchero, uova, olio di semi, mele (canada o renette), uvetta, pinoli, cannella, grappa, biscotti o pane grattugiato.","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":6433,"name":"Struffoli","country":"Italy","region":"Campania","continent":"Europe","qid":"Q2250736","blurb":"Neapolitan dish made of deep fried balls of sweet dough and honey","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Struffoli.JPG","url":"https://en.wikipedia.org/wiki/Struffoli","infobox":true,"ingredients":["Dough","honey"],"course":"Dessert","province":"Napoli","city":"Naples","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6434,"name":"Struffoli di Sezze e Lenola PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655593","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6435,"name":"Struffoli PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654128","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6436,"name":"Strufoli PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656480","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Dolci fritti rotondi o allungati imbevuti di alchermes o cosparsi di miele o zucchero Ingredienti: farina di grano, uova, mistrà, rhum, buccia di limone grattugiato, olio di semi o d’oliva, un pizzico di lievito chimico, aroma di vaniglia (facoltativo), strutto di suino per la frittura. Lavorazione: gli ingredienti vengono lavorati a mano fino ad ottenere un composto fluido e cremoso, che viene fritto a cucchiaiate nello strutto bollente. Infine, gli strufoli vengono scolati su carta assorbente e cosparsi di alchermes, miele o zucchero a piacere. Conservazione: il prodotto va conservato in luogo fresco e asciutto e consumato entro 1 o 2 giorni.","equipment":"Contenitori in acciaio; - friggitrice o padella per friggere; - fuochi ; - contenitori per alimenti.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6437,"name":"Struppolo PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654132","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6438,"name":"Stufati di Teggiano PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654350","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6439,"name":"stuffed peppers","country":"Italy","continent":"Europe","qid":"Q702104","blurb":"dish involving filling the cavities of a pepper with other food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Farshirovannyi%20peretz.jpg","url":"https://en.wikipedia.org/wiki/Stuffed_peppers","infobox":true,"ingredients":["Peppers"]},{"id":6440,"name":"Su Conillu a succhitu PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140653019","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6441,"name":"Su Ministru PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657424","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6442,"name":"Suasa's onion","country":"Italy","continent":"Europe","qid":"Q3677424","blurb":"typical onion from Castelleone di Suasa"},{"id":6443,"name":"Subiachini PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655594","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6444,"name":"Subioti all'ortica PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659623","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6445,"name":"Südtiroler Speck PGI","country":"Italy","continent":"Europe","qid":"Q140642416","blurb":"Italian PGI meat product","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-0327","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6446,"name":"Sughetti PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140654936","blurb":"traditional Italian bakery product (PAT)"},{"id":6447,"name":"Sugo alla zia Vittoria PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657021","blurb":"traditional Italian condiment (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6448,"name":"Sugo col tonno e alici PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140655127","blurb":"traditional Italian traditional dish (PAT)"},{"id":6449,"name":"Sugo di carne PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140654521","blurb":"traditional Italian condiment (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6450,"name":"Sugo di funghi PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140651995","blurb":"traditional Italian condiment (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6451,"name":"Sugo di gherigli PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655708","blurb":"traditional Italian condiment (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6452,"name":"Sugo di Scottiglia alla pescinaia PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653318","blurb":"traditional Italian condiment (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6453,"name":"sugolo","country":"Italy","region":"Northern Italy","continent":"Europe","qid":"Q3976730","blurb":"Italian dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/S%C3%BBg.jpg","url":"https://en.wikipedia.org/wiki/Sugolo","infobox":true,"ingredients":["Must of red grapes","flour","sugar"]},{"id":6454,"name":"Suino di razza Mora o Mora romagnola PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140663832","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6455,"name":"Suino pesante PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140663834","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6456,"name":"Sulada PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654804","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6457,"name":"Supposte PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140654642","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6458,"name":"Susamelli PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655595","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6460,"name":"Susamielli PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654133","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6461,"name":"Susumelle PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652318","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6462,"name":"Susumelli PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140652671","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6463,"name":"Tabor PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140654981","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6464,"name":"Tacchini bronzato rustico o nostrano PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651373","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6465,"name":"Tacchino alla canzanese PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651175","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6466,"name":"Tacchino alla neretese PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651176","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6467,"name":"Tacchino bronzato rustico o  nostrano PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140652173","blurb":"traditional Italian meat product (PAT)"},{"id":6468,"name":"Tacchino comune bronzato PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659022","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6469,"name":"Tacchino ermellinato di Rovigo PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659024","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6470,"name":"Tacconelle PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140652254","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6471,"name":"Tacconi PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140652204","blurb":"traditional Italian bakery product (PAT)"},{"id":6472,"name":"Tàfara","country":"Italy","continent":"Europe","qid":"Q13198152","blurb":"plat de Vulanza"},{"id":6473,"name":"Tagano Aragonese PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140653188","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6474,"name":"Taggioen PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655856","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6475,"name":"Tagliatella bolognese PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654806","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6476,"name":"tagliatelle","country":"Italy","continent":"Europe","qid":"Q20044","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dry%20tagliatelle%20pasta.jpg","url":"https://en.wikipedia.org/wiki/Tagliatelle","infobox":true,"ingredients":["Durum wheat semolina flour","eggs"]},{"id":6477,"name":"Tagliatelle  all'acciaccata PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654355","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6478,"name":"Tagliatelle con gli stridoli PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654710","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6479,"name":"Tagliatelle con ricotta e noci PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651397","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6480,"name":"Tagliatelle di castagne PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655596","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6481,"name":"Tagliatelle dolci PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654807","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6482,"name":"Tagliatelle PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651299","blurb":"traditional Italian bakery product (PAT)"},{"id":6483,"name":"Tagliatelle verdi all'emiliana PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651738","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6484,"name":"Tagliatelle verdi PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651399","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6485,"name":"Tagliatizzo di Castelsaraceno PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651416","blurb":"traditional Italian cheese (PAT)"},{"id":6486,"name":"Taglierini e ciciri PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651344","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6487,"name":"Taglioli di Castell'Azzara PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653696","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6488,"name":"tagliolini","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q20046","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Taglioni%20side.png","url":"https://en.wikipedia.org/wiki/Tagliolini","infobox":true,"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6489,"name":"Tagliolini con il latte PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140654655","blurb":"traditional Italian traditional dish (PAT)"},{"id":6490,"name":"Tagliolini PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656481","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6491,"name":"Taijarille fasciule e coteche PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651294","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6492,"name":"Tajadele al tardivo PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659627","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6493,"name":"Tajarin PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656822","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6494,"name":"Tajulin sa la fava alla mondolfese PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656354","blurb":"traditional Italian bakery product (PAT)"},{"id":6495,"name":"Taleggio PDO","country":"Italy","continent":"Europe","qid":"Q775835","blurb":"Italian PDO cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Taleggio%20Cheese.jpg","url":"https://en.wikipedia.org/wiki/Taleggio_cheese","infobox":true,"prepSummary":"The production takes place every autumn and winter. First, acidified milk is mixed with rennet taken from milk calves. The cheese is formed into square blocks Listeria developing on Taleggio is typically considered to be a post-manufacturing contamination, as the surface microflora are inhibitory to its development.","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0025","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6496,"name":"Tallaniusu PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140654912","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6497,"name":"Tallutzas PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140653006","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6498,"name":"Tapanedda di Episcopia PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651774","blurb":"traditional Italian bakery product (PAT)"},{"id":6499,"name":"Taraddi con finocchio PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654136","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6500,"name":"Taralli bianchi PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652321","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6501,"name":"Taralli con seme di finocchio PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656482","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6502,"name":"Taralli di Racalmuto PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140652058","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6503,"name":"Taralli di San Costantino Albanese PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651776","blurb":"traditional Italian bakery product (PAT)"},{"id":6504,"name":"Taralli intrecciati PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654140","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6505,"name":"Taralli morbidi PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652323","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6506,"name":"Taralli neri con vincotto PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657226","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6507,"name":"Taralli PAT","country":"Italy","region":"Southern Italy","continent":"Europe","qid":"Q1150150","blurb":"traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tarallini2.JPG","url":"https://en.wikipedia.org/wiki/Taralli","infobox":true,"ingredients":["Wheat flour","yeast","water","olive oil","fennel seeds","black pepper"]},{"id":6508,"name":"Tarallini ai semi di anice PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652325","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6509,"name":"Tarallini ai semi di finocchio PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652327","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6510,"name":"Tarallini al peperoncino PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652329","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6511,"name":"Tarallini al vino PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654143","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6512,"name":"Tarallo al vino PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657228","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6513,"name":"Tarallo all'uovo PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654146","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6514,"name":"Tarallo con le mandorle PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654147","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6515,"name":"Tarallo cu ll'ove PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654151","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6516,"name":"Tarallo dell'Immacolata PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657230","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6517,"name":"Tarallo dell’Immacolata PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651332","blurb":"traditional Italian bakery product (PAT)"},{"id":6518,"name":"Tarallo della sposa di San Paolo Albanese PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651302","blurb":"traditional Italian bakery product (PAT)"},{"id":6519,"name":"Tarallo di Agerola PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654156","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6520,"name":"Tarallo di San Lorenzello PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654159","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6521,"name":"Tarallo dolce di latte corenese 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(PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6526,"name":"Tarantino IGT","country":"Italy","region":"Province of Foggia","continent":"Europe","qid":"Q139899834","blurb":"Italian typical geographical indication wine from Apulia"},{"id":6527,"name":"Tardura PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654809","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6528,"name":"Tarese Valdarno PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140657997","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6529,"name":"Taroz PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656220","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6530,"name":"Tartine di sanguinaccio 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fruit, vegetable or cereal product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6535,"name":"Tasca PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654170","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6536,"name":"Tasto PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654400","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6537,"name":"Tears of Paradise","country":"Italy","continent":"Europe","qid":"Q12952194","blurb":"wine"},{"id":6538,"name":"Teglia al forno con patate riso e cozze PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657300","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6539,"name":"Tellina del litorale romano PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655659","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6540,"name":"Tenerelli (Confetti \"tenerelli\") PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140652674","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6541,"name":"Tergeste PDO","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q3984342","blurb":"Italian PDO olive oil","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0256","giAttribution":"European Commission — eAmbrosia — CC BY 4.0","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6542,"name":"Terra d'Otranto IGT","country":"Italy","continent":"Europe","qid":"Q26898065","blurb":"Italian typical geographical indication wine from Apulia"},{"id":6543,"name":"Terra d'Otranto PDO","country":"Italy","continent":"Europe","qid":"Q3984536","blurb":"Italian PDO olive 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origin wine from Tuscany"},{"id":6546,"name":"Terrazze dell'Imperiese IGT","country":"Italy","region":"Province of Imperia","continent":"Europe","qid":"Q139883111","blurb":"Italian typical geographical indication wine from Liguria"},{"id":6547,"name":"Terre Aquilane IGT","country":"Italy","region":"Province of Chieti","continent":"Europe","qid":"Q139899445","blurb":"Italian typical geographical indication wine from Abruzzo"},{"id":6548,"name":"Terre Aurunche PDO","country":"Italy","continent":"Europe","qid":"Q140642428","blurb":"Italian PDO olive oil","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0571","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6549,"name":"Terre del Colleoni IGT","country":"Italy","continent":"Europe","qid":"Q118823482","blurb":"Italian typical geographical indication wine from Lombardy"},{"id":6550,"name":"Terre del Volturno IGT","country":"Italy","region":"Province of Caserta","continent":"Europe","qid":"Q139899806","blurb":"Italian typical geographical indication wine from Campania"},{"id":6551,"name":"Terre dell'Alta Val d'Agri IGT","country":"Italy","continent":"Europe","qid":"Q118823486","blurb":"Italian typical geographical indication wine from Basilicata"},{"id":6552,"name":"Terre di Casole IGT","country":"Italy","continent":"Europe","qid":"Q118823487","blurb":"Italian typical geographical indication wine from Tuscany"},{"id":6553,"name":"Terre di Chieti IGT","country":"Italy","region":"Province of Chieti","continent":"Europe","qid":"Q139899446","blurb":"Italian typical geographical indication wine from Abruzzo"},{"id":6554,"name":"Terre di Cosenza DOC","country":"Italy","region":"Province of Cosenza","continent":"Europe","qid":"Q139916967","blurb":"Italian controlled designation of origin wine from Calabria"},{"id":6555,"name":"Terre di Offida DOC","country":"Italy","region":"Province of Ascoli Piceno","continent":"Europe","qid":"Q31836491","blurb":"Italian controlled designation of origin wine from Marche"},{"id":6556,"name":"Terre di Pisa IGT","country":"Italy","continent":"Europe","qid":"Q118823495","blurb":"Italian typical geographical indication wine from Tuscany"},{"id":6557,"name":"Terre di Siena PDO","country":"Italy","continent":"Europe","qid":"Q3984622","blurb":"Italian PDO olive oil","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0109","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6558,"name":"Terre di Veleja IGT","country":"Italy","region":"Province of Ferrara","continent":"Europe","qid":"Q139899814","blurb":"Italian typical geographical indication wine from Emilia-Romagna"},{"id":6559,"name":"Terre Lariane IGT","country":"Italy","region":"Province of Como","continent":"Europe","qid":"Q139891235","blurb":"Italian typical geographical indication wine from Lombardy"},{"id":6560,"name":"Terre Siciliane IGT","country":"Italy","region":"Province of Agrigento","continent":"Europe","qid":"Q139899862","blurb":"Italian typical geographical indication wine from Sicily"},{"id":6561,"name":"Terre Tarentine PDO","country":"Italy","continent":"Europe","qid":"Q3984620","blurb":"Italian PDO olive oil","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Terre%20Tarentine.jpg","url":"https://en.wikipedia.org/wiki/Terre_Tarentine","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0259","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6562,"name":"Terre Tollesi DOCG","country":"Italy","region":"Province of Chieti","continent":"Europe","qid":"Q139907601","blurb":"Italian controlled and guaranteed designation of origin wine from Abruzzo","url":"https://en.wikipedia.org/wiki/Terre_Tollesi_(wine)","infobox":true},{"id":6563,"name":"Tersitti de Girgenti PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655598","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6564,"name":"Terzetti PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655599","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6565,"name":"Testa di moro","country":"Italy","continent":"Europe","qid":"Q3985185","blurb":"Italian dessert"},{"id":6566,"name":"Testa di turco PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q130486234","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6567,"name":"Testa in cassetta – Conca in cascetta PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657326","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6568,"name":"Testa in cassetta PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653302","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6569,"name":"testaroli","country":"Italy","continent":"Europe","qid":"Q3985208","blurb":"type of pasta prepared using water, flour and salt","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Testaroli-Pesto-Pontremoli-2800.jpg","url":"https://en.wikipedia.org/wiki/Testaroli","infobox":true,"ingredients":["Flour","water"],"prepSummary":"Testaroli is a type of pancake-like pasta prepared using water, wheat flour, and salt that is sliced into triangular shapes. Chestnut flour is sometimes used in its preparation. The ingredients are mixed together and prepared as a batter, after which it is cooked, sometimes using a two-stage cooking process. In the typical first stage, and sometimes only stage of cooking, the batter is poured and cooked on a hot, flat surface in the style of a pancake or crêpe. In this process, testaroli is traditionally cooked on a testo, which may be prepared for use by being heated over hot coals. A skillet is another cooking device that can be used to cook the batter."},{"id":6570,"name":"Testaroli PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655913","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6571,"name":"Testarolo della Lunigiana PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658494","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6572,"name":"Testine di agnello o capretto PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656387","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6573,"name":"testun","country":"Italy","continent":"Europe","qid":"Q97172601","blurb":"cheese from Piedmont","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Testun%20Beppino%20Occelli.jpg"},{"id":6574,"name":"Teteun PAT","country":"Italy","region":"Aosta Valley","continent":"Europe","qid":"Q140645904","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6575,"name":"Tharros IGT","country":"Italy","region":"Province of Cagliari","continent":"Europe","qid":"Q139899853","blurb":"Italian typical geographical indication wine from Sardinia"},{"id":6576,"name":"Tiella di Gaeta PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655600","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6577,"name":"Tiella of Gaeta","country":"Italy","continent":"Europe","qid":"Q3991202","blurb":"traditional fish-based food from Gaeta, Lazio, Italy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tiella%20di%20Gaeta.jpg"},{"id":6578,"name":"Tiella padulese PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654359","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6579,"name":"Tigella","country":"Italy","continent":"Europe","qid":"Q3697035","blurb":"type of Italian bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Crescentine.jpg","url":"https://en.wikipedia.org/wiki/Crescentina_modenese","infobox":true},{"id":6580,"name":"Tigella modenese PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654714","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6581,"name":"Timballa o Timballo di pere PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656823","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6582,"name":"Timpallo rustico del Pollino PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651778","blurb":"traditional Italian bakery product (PAT)"},{"id":6583,"name":"Tinca al forno di Clusane PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656227","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6584,"name":"Tinca del Trasimeno PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658721","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","prepSummary":"Corpo massiccio e tozzo, bocca piccola provvista di due barbigli corti, squame minute ricoperte di muco. Il dorso è bruno/verde scuro, i fianchi bruno/verdastri con riflessi aurei, il ventre è giallastro. Presenta pinne impari nere o violacee. La lunghezza media è di circa 25 cm, la massima di circa 40 cm. Il peso medio è di 200-400 gr. (massimo 2 Kg.). le carni sono buone, mediamente grasse, tenere e saporite. Stagione adatta alla pesca: primavera ed autunno. Tecniche di pesca: reti in nylon e tofi.","equipment":"E’ consuetudine mantenere esemplari vivi in vasche di vetroresina idonee all’uso.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6585,"name":"Tinca Gobba Dorata del Pianalto di Poirino PDO","country":"Italy","continent":"Europe","qid":"Q140642431","blurb":"Italian PDO fish, mollusc or crustacean product","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0357","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6586,"name":"Tinche all'emiliana PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654877","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6587,"name":"Tirà PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656824","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6588,"name":"Tiramisù di Treviso PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659631","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6589,"name":"Tiramisù PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140655059","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6590,"name":"Tirot PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656194","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6591,"name":"Tirotta con cipolla PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651741","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6592,"name":"Tirotto PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655858","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6593,"name":"Tirtlan PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q1258510","blurb":"traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tirtln%20Weisskohl%20Zur%20Sonne.jpg"},{"id":6594,"name":"Tirulen PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656825","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6595,"name":"Tisichelle viterbesi PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655601","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6596,"name":"Tizzone di Giustagnana PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140657999","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6597,"name":"Toblacher stangenkäse PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140652339","blurb":"traditional Italian cheese (PAT)"},{"id":6598,"name":"Toc PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656221","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6599,"name":"Tocchetto PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657018","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6600,"name":"Tocco PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140652217","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6601,"name":"Toma ajgra PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656609","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6602,"name":"Toma biellese PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656611","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6603,"name":"Toma d'alpeggio PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656610","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6604,"name":"Toma del lait brusc o bianca alpina PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656612","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6605,"name":"Toma del Mottarone","country":"Italy","continent":"Europe","qid":"Q3992553","blurb":"Cheese from Italy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nostrano%20Mottarone.jpg"},{"id":6606,"name":"Toma della Valsesia PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656613","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6607,"name":"Toma di Celle PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656614","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6608,"name":"Toma di Gressoney PAT","country":"Italy","region":"Aosta Valley","continent":"Europe","qid":"Q140645917","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6609,"name":"Toma di Lanzo PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656615","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6610,"name":"Toma di Mendatica PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140652042","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6611,"name":"Toma PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651420","blurb":"traditional Italian cheese (PAT)"},{"id":6612,"name":"Toma Piemontese PDO","country":"Italy","continent":"Europe","qid":"Q1062035","blurb":"Italian PDO cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Toma%20lait%20brusc%2001.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0026","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6613,"name":"Tomaselle PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655699","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6614,"name":"tomato sauce","country":"Mexico","region":"Aztec Empire","continent":"Europe","qid":"Q3596097","blurb":"sauce made primarily from tomatoes","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fresh%20Tomato%20Sauce%20%28Unsplash%29.jpg","url":"https://en.wikipedia.org/wiki/Tomato_sauce","infobox":true,"ingredients":["Tomatoes"]},{"id":6615,"name":"Tombea PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656088","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6616,"name":"Tometto o Tumet PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656616","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6617,"name":"Tomino canavesano asciutto PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656617","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6618,"name":"Tomino canavesano fresco PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656618","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6619,"name":"Tomino del bot PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656619","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6620,"name":"Tomino del Talucco PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656621","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6621,"name":"Tomino delle Valli Saluzzesi PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656620","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6622,"name":"Tomino di Rivalta PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656622","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6623,"name":"Tomino di S. Giacomo di Boves PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656623","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6624,"name":"Tomino di Saronsella PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140652284","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6625,"name":"Tomino di Sordevolo PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656624","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6626,"name":"Tonnidi del Golfo Paradiso PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655926","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6627,"name":"Tonno affumicato PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657430","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6628,"name":"Tonno del Chianti","country":"Italy","continent":"Europe","qid":"Q1485640","blurb":"Italian pork dish"},{"id":6629,"name":"Tonno del Chianti PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653308","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6630,"name":"Tonno di tonnara PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657837","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6631,"name":"Tonno sott'olio PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651445","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6632,"name":"Topi di Castell'Azzara PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658496","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6633,"name":"Topino d'Ognissanti PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654811","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6634,"name":"Torcetti","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q13519276","blurb":"Northern Italian yeasted cookie","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Torcetti%20confezionati.jpg","url":"https://en.wikipedia.org/wiki/Torcetti","infobox":true,"ingredients":["butter","sugar","flour","yeast"],"course":"dessert","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6635,"name":"Torcetti PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655860","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6636,"name":"Torciglione PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658690","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Dolce secco a base di mandorle, a forma di spirale che ricorda un serpente attorcigliato Ingredienti: mandorle dolci tostate e tritate e zucchero in parti uguali, albumi d’uovo montati a neve; per la decorazione: mandorle intere oppure pinoli, cedro candito, chicchi di caffè. Lavorazione: gli ingredienti (eccetto i pinoli) vengono lavorati a mano in un contenitore fino ad ottenere un composto morbido ed omogeneo. Si lavora a mano l’impasto formando un serpente attorcigliato (torciglione) decorandolo con canditi (orecchie), pinoli o mandorle calibrate a piacere sul dorso (oppure praticando delle incisioni sul dorso a forma di squame), chicchi di caffè (occhi). Il torciglione viene sistemato su teglie da forno (anche ricoperte di carta da forno) e cotto in forno a 180°C per circa 20-30 minuti. Conservazione: il prodotto fresco va conservato in luogo fresco e asciutto e consumato entro 2 o ","equipment":"Contenitori in plastica per alimenti o in acciaio inox; - piano di acciaio inox; - teglie da forno; - forno.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6637,"name":"Torcinelli PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651274","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6638,"name":"Torcinelli PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656388","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6639,"name":"Torcolo di San Costanzo PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658694","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Classica forma a ciambella: incisione pentagonale della pasta (a indicare, secondo la tradizione, le cinque porte di Perugia). Ingredienti: (dalla ricetta dell’Accademia Italiana della Cucina di Perugia): farina di grano tenero, acqua, lievito (la ricetta originale prevede l’utilizzo del “lievito acido”, un lievito naturale ottenuto dalla fermentazione di farina e acqua; tuttavia, la ricetta consente l’utilizzo o l’aggiunta di lievito di birra), olio extra vergine di oliva, zucchero, uva passa, vero candito di buon cedro candito (colore verde, sapore adeguato), pinoli, semi di anice. Lavorazione: si impastano farina, acqua e lievito; lievitazione dell’impasto, detto “biga”, a temperatura media e costante per circa 3-4 ore, in contenitori di plastica coperti; quando l’impasto ha raddoppiato il suo volume, si aggiungono: zucchero, uva passa, cedro candito a cubetti, pinoli, anice e olio ex","equipment":"Impastatrice; - contenitori di plastica per alimenti con copertura (per la lievitazione); - teglie da forno; - forno.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6640,"name":"Tordo matto di Zagarolo PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655205","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6641,"name":"Torpedine marezzata PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140652262","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6642,"name":"Torresani di Torreglia PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659026","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6643,"name":"Torresano di Breganze PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659029","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6644,"name":"Torroncino di Alvito PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655602","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6645,"name":"Torroncino di Roccagloriosa PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654173","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6646,"name":"Torroncino PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652334","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6647,"name":"Torrone a poglia con mandorle PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140654312","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6648,"name":"Torrone croccantino di S. Marco dei Cavoti PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654174","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6649,"name":"Torrone del Papa PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656483","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6650,"name":"Torrone di arachidi con zucchero PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652336","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6651,"name":"Torrone di Bagnara PGI","country":"Italy","continent":"Europe","qid":"Q118823515","blurb":"Italian PGI bakery product","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-1101","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6652,"name":"Torrone di Benevento PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654178","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6653,"name":"Torrone di castagna PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654182","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6654,"name":"Torrone di Cremona PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656195","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6655,"name":"Torrone di Dentecane PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654186","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6656,"name":"Torrone di fichi – Panetto di fichi PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656355","blurb":"traditional Italian bakery product (PAT)"},{"id":6657,"name":"Torrone di Guardiagrele PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651260","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6658,"name":"Torrone di mandorle PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140651564","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6659,"name":"Torrone di nocciole PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656827","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6660,"name":"Torrone di Ospedaletto d'Alpinolo PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654187","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6661,"name":"Torrone di S. Martino di Lupari PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659635","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6662,"name":"Torrone gelato PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140654314","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6663,"name":"Torrone Nurzia","country":"Italy","continent":"Europe","qid":"Q3995782","blurb":"Italian chocolate nougat","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Torrone%20aquilano.jpg","url":"https://en.wikipedia.org/wiki/Torrone_Nurzia","infobox":true},{"id":6664,"name":"Torrone PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140652137","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6665,"name":"Torrone tenero al cioccolato aquilano Nurzia PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651263","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6666,"name":"Torrone tenero al cioccolato di Sulmona PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651266","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6667,"name":"Torsetto con la bolla di Pitigliano PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658500","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6668,"name":"Torta 'd ravisce PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656830","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6669,"name":"torta 900","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q86674159","blurb":"historical cake designed in Ivrea, Italy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Torta%20900.jpg","url":"https://en.wikipedia.org/wiki/Torta_900","infobox":true,"province":"Torino","city":"Ivrea","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6670,"name":"Torta al formaggio o di Pasqua PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658697","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Torta rotonda e alta Ingredienti: farina tipo “0”, uova, formaggio pecorino, pecorino romano, grana padano o parmigiano reggiano, olio extra vergine di oliva, strutto, sale, pepe, lievito naturale (mantenuto in frigo a temperatura di 10°C) e lievito di birra, latte. Lavorazione: gli ingredienti vengono lavorati nell’impastatrice. Il composto ottenuto viene sistemato in stampi da forno ben unti, riempito fino a meno della metà. Si lascia lievitare in luogo umido fino a che la pasta non sfiora il bordo dello stampo (“deve lievitare tre volte, cioè aumentare il suo volume per tre volte” (1)). Si cuociono in forno a temperatura media. Conservazione: il prodotto va conservato in luogo fresco e asciutto e consumato entro qualche giorno.","equipment":"Impastatrice; stampi da forno forno.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6671,"name":"Torta al testo PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658700","blurb":"traditional Italian bakery product (PAT)","prepSummary":"- Ingredienti: farina di grano tenero, acqua, sale, lievito chimico. Varianti: aggiunta agli ingredienti sopracitati di: olio di semi o d’oliva, parmigiano e/o pecorino, uova, bicarbonato. Lavorazione: gli ingredienti vengono lavorati a mano fino ad ottenere un impasto morbido ed omogeneo, il quale viene poi spianato con il rasagnolo di legno su piano di legno formando delle torte basse, rotonde e bucherellate con una forchetta. La cottura viene effettuata sul testo, o panaro, precedentemente riscaldato a contatto di fonti di calore. La torta va girata sul testo più volte fino a cottura. Conservazione: il prodotto va conservato in luogo fresco e asciutto e consumato preferibilmente in giornata.","equipment":"Rasagnolo in legno; - spianatoia in legno o piano di marmo; - testo (panaro) di cemento e terra refrattaria (oppure anche con aggiunta di polvere di marmo e ghiaia) e/o con telaio di materiale metallico. Il testo ha uno spessore di circa 3 cm., è rotondo e viene scaldato a contatto di fonti di calor","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6672,"name":"Torta amara della Vallera PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656828","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6673,"name":"Torta Bertolina","country":"Italy","continent":"Europe","qid":"Q3995795","blurb":"Italian cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bertolina.jpg"},{"id":6674,"name":"Torta bertolina PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656196","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6675,"name":"Torta ciosota PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659637","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6676,"name":"Torta co' bischeri PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658502","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6677,"name":"Torta crescente PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655861","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6678,"name":"Torta cybea di Massa PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658504","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6679,"name":"Torta d’erbe PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654814","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6680,"name":"Torta d’erbi della Lunigiana PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658507","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6681,"name":"Torta d'riso doza di Vezzano PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140652143","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6682,"name":"Torta dei preti PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651744","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6683,"name":"Torta del buscajet PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656829","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6684,"name":"Torta del Donizetti PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656197","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6685,"name":"Torta del paradiso PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656198","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6686,"name":"Torta delle rose","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q21210965","blurb":"Italian cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rose%27s%20cake.JPG","url":"https://en.wikipedia.org/wiki/Torta_delle_rose","infobox":true,"ingredients":["Flour","eggs","salt","butter","milk","vanilla","honey","yeast"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6687,"name":"Torta di “fregoloti PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656984","blurb":"traditional Italian bakery product (PAT)"},{"id":6688,"name":"Torta di castagne PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656831","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6689,"name":"Torta di Chiavari PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140652140","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6690,"name":"Torta di farro della Garfagnana PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653701","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6691,"name":"Torta di fioretto PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656199","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6692,"name":"Torta di frutta secca PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658509","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6693,"name":"Torta di grano saraceno PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656200","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6694,"name":"Torta di granoturco in graticola PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140656356","blurb":"traditional Italian bakery product (PAT)"},{"id":6695,"name":"Torta di granoturco PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651746","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6696,"name":"Torta di latte PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656201","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6697,"name":"Torta di mandorle PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656203","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6698,"name":"Torta di marroni di Marradi PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653706","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6699,"name":"Torta di mele PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651748","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6700,"name":"Torta di nocciole PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655863","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6701,"name":"Torta di pane PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656833","blurb":"traditional Italian bakery product 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Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6755,"name":"Tortelli di mele PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654833","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6756,"name":"tortelli di patate","country":"Italy","continent":"Europe","qid":"Q3532517","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pasta%2002.jpg"},{"id":6757,"name":"Tortelli di patate PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654836","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6758,"name":"Tortelli di ricotta alla piacentina PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654717","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6759,"name":"Tortelli di ricotta 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product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6771,"name":"Tortello del melo PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653710","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6772,"name":"Tortello di patate PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658524","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6773,"name":"Tortello di Terzorio PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655918","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6774,"name":"Tortello dolce di Pitigliano PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658527","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6775,"name":"Tortello maremmano PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658531","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6776,"name":"tortelloni","country":"Italy","continent":"Europe","qid":"Q20061","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tortelloni.jpg","url":"https://en.wikipedia.org/wiki/Tortelloni","infobox":true,"ingredients":["Flour","egg","ricotta","parsley","spinach","Parmesan"]},{"id":6777,"name":"Torteri di Lenola PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655606","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6778,"name":"Tortiera di alici PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652370","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6779,"name":"Tortiglione di Jenne PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655607","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6780,"name":"Tortionata PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656211","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6781,"name":"Tortoléti coi puriòni PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656985","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Frittelle delle dimensioni di circa 4-5 cm fatte con aggiunta di menta selvatica, normalmente seccata e sbriciolata. Materie prime ed attrezzature utilizzate per la preparazione: Ingredienti: farina di frumento, zucchero, uova, foglie di menta, grappa, latte, zucchero a velo.","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":6782,"name":"Tortolo di Pasqua PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655608","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6783,"name":"Tortolo di Sezze PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655611","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6784,"name":"Tosa di Pasqua PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655612","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6785,"name":"Toscana IGT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q121141917","blurb":"Italian typical geographical indication wine from Tuscany","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Toscana%20igt%20wine.jpg","province":"Province of Arezzo","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6786,"name":"Toscano PGI","country":"Italy","continent":"Europe","qid":"Q3995875","blurb":"Italian PGI olive oil","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-1512","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6787,"name":"Tosela PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656942","blurb":"traditional Italian cheese (PAT)","prepSummary":"Formaggio a pasta fresca, cruda; pasta compatta, molle, di colore bianco o paglierino chiaro; formato cilindrico o parallelepipedo; peso della forma variabile da 1 a 5 kg. Per l''alimentazione delle bovine non esistono vincoli particolari, così come per la raccolta del latte che deve essere assolutamente fresco. Le razze che possono concorrere alla produzione del latte sono: la Bruna, la Grigio Alpina e altre.Per la produzione di questo formaggio viene usato esclusivamente latte di una munta fresca, termizzato a una temperatura di 60-65 °C (un tempo si usava latte crudo), oppure pastorizzato, utilizzando sia il pastorizzatore a piastre, sia la caldaia in acciaio. Alla temperatura di circa 39 °C viene aggiunto il caglio bovino. Dopo la coagulazione, che avviene in circa 20 minuti, la cagliata morbida viene tagliata alla grossezza di una noce. Si agita con la rotella per 5-10 minuti, poi s","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":6788,"name":"Totò al cioccolato","country":"Italy","continent":"Europe","qid":"Q130531854","blurb":"typical chocolate biscuit of Catania, Italy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tot%C3%B2%20al%20cioccolato%202.jpg"},{"id":6789,"name":"Toumin dal mel PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656625","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6790,"name":"Tozzetti di pasta frolla PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655613","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6791,"name":"Tozzetti PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140654498","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Pasticcini secchi alle mandorle Ingredienti: mandorle, zucchero, uova, margarina, farina, vinsanto, lievito chimico. Lavorazione: gli ingredienti vengono lavorati a mano o nell’impastatrice fino ad ottenere un composto morbido ed omogeneo. Si formano a mano delle strisce larghe circa 7/8 cm. che vengono sistemate su teglie da forno. Si cuociono in forno per circa 10/15 minuti; si tolgono le strisce dal forno, si tagliano a mano in senso obliquo formando dei biscotti stretti e lunghi, si rimettono in forno per circa 10/15 minuti. Conservazione: il prodotto va conservato in luogo fresco e asciutto e consumato entro qualche giorno","equipment":"Impastatrice; teglie da forno; forno.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6792,"name":"Tozzetto di Pitigliano PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658533","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6793,"name":"Tozzi neri/gli tozze di Colle san Magno PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655614","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6794,"name":"Tramezzino","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q1760470","blurb":"triangular Italian sandwich","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Italian%20sandwiches.jpg","url":"https://en.wikipedia.org/wiki/Tramezzino","infobox":true,"ingredients":["Bread","various fillings"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6795,"name":"Tramezzino Tradizionale di Venezia PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659705","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6796,"name":"Trattalia PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140651519","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6797,"name":"Tre valli PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656943","blurb":"traditional Italian cheese (PAT)","prepSummary":"Formaggio a pasta morbida, burrosa, cruda, a latte intero; pasta di colore bianco o paglierino chiaro; occhiatura scarsa e rada; crosta rugosa; forma cilindrica del diametro di cm. 20-22, altezza dello scalzo cm. 8­9; peso della forma 2,5 kg.; pronto per il consumo da pasto dopo 15-20 giorni. Il latte utilizzato deve provenire da bovine alimentate con erba al pascolo in malga o con fieno di prato stabile. La razione alimentare delle bovine può essere integrata con mangimi semplici o composti consentiti, ma è escluso l''uso di qualsiasi conservante o additivo. Le razze bovine che possono concorrere alla produzione del latte sono: la Bruna, la Pezzata Nera e altre. La raccolta del latte viene eseguita con bidoni o autocisterne coibentate, caldo o raffreddato alla stalla, una o due volte al giorno. Per ottenere questo tipo di formaggio viene utilizzato latte intero di una o due munte, termi","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":6798,"name":"Trebbiano d'Abruzzo DOC","country":"Italy","region":"Province of Chieti","continent":"Europe","qid":"Q502082","blurb":"Italian controlled designation of origin wine from Abruzzo","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Trebbiano%20d%27Abruzzo.jpg","url":"https://en.wikipedia.org/wiki/Trebbiano_d'Abruzzo_(wine)","infobox":true},{"id":6799,"name":"Treccia all'anice di Civitella S. Paolo PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655615","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6800,"name":"Treccia d’oro di Crema PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656212","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6801,"name":"Treccia d'oro di Thiene PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659660","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6802,"name":"Treccia di Massa di Maratea PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651425","blurb":"traditional Italian cheese (PAT)"},{"id":6803,"name":"Treccia di Montella PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652996","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6804,"name":"Treccia di Santa Croce di Magliano PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656402","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6805,"name":"Treccia dura PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651428","blurb":"traditional Italian cheese (PAT)"},{"id":6806,"name":"Treccia PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140652774","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6807,"name":"trenette","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q846310","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Trenette.jpg","url":"https://en.wikipedia.org/wiki/Trenette","infobox":true,"prepSummary":"It is common in northern Italian cuisine, in regions such as Liguria, to make pasta by hand. Handmade, fresh pasta is typically made with semolina or 00 flour, which is then hydrated with eggs—one egg per 100g of flour.","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6808,"name":"Trento spumante bianco DOC","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q7838522","blurb":"type of the Trento Italian controlled designation of origin","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Example%20of%20TrentoDOC%20Label.JPG","url":"https://en.wikipedia.org/wiki/Trento_DOC","infobox":true,"prepSummary":"As with Méthode Traditionnelle, the second fermentation for sparkling Trento must occur in the bottle, which is riddled and then disgorged by freezing a small amount of wine in the neck of the bottle and removing the plug of ice containing the lees. Trento DOC has more rigorous requirements than Methodo Claissico or Méthode Traditionnelle: The wine has to be made using techniques characteristic of the region, including how the vines are planted, cultivated, pruned, and hand-harvested (e.g., see photo of 'Pergola Trentino'). Forcing is not permitted, irrigation is allowed only as an emergency measure, maximum vine yield is 150 q.l."},{"id":6809,"name":"Trevenezie IGT","country":"Italy","region":"Province of Belluno","continent":"Europe","qid":"Q139899883","blurb":"Italian typical geographical indication wine from Veneto"},{"id":6810,"name":"Trevico prosciutto","country":"Italy","continent":"Europe","qid":"Q50663373","blurb":"Italian dry-cured ham","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Irpinian%20Prosciutto.jpeg"},{"id":6811,"name":"Trexenta IGT","country":"Italy","region":"Province of Cagliari","continent":"Europe","qid":"Q139899854","blurb":"Italian typical geographical indication wine from Sardinia"},{"id":6812,"name":"Trìa culli mugnuli PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657301","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6813,"name":"Triddi di Rofrano PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654189","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6814,"name":"Triglia rossa di Licosa PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140663814","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6815,"name":"Trigliette essiccate PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140652264","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6816,"name":"Triilli PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654194","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6817,"name":"tripoline","country":"Italy","continent":"Europe","qid":"Q7843687","blurb":"type of pasta","url":"https://en.wikipedia.org/wiki/Tripoline"},{"id":6818,"name":"Trippa al forno con patate PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140652704","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6819,"name":"Trippa alla pennese PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651296","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6820,"name":"Trippa alla reggiana PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651424","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6821,"name":"Trippa alla romana","country":"Italy","continent":"Europe","qid":"Q63527491","blurb":"traditional dish in Roman cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Trippa%20Alla%20Romana.jpg","url":"https://en.wikipedia.org/wiki/Trippa_alla_romana","infobox":true},{"id":6822,"name":"Trippa di manzo alla piacentina PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651845","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6823,"name":"Trippa di mare dell'Isola di Ponza PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655660","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6824,"name":"Trippa e Lampredotto PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658003","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6825,"name":"Trippa fritta PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654360","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6826,"name":"Trippa PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651843","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6827,"name":"Trippa teramana PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651298","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6828,"name":"troccoli","country":"Italy","continent":"Europe","qid":"Q28228815","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Troccoli%20in%20un%20piatto%20concavo.jpg","url":"https://en.wikipedia.org/wiki/Troccoli","infobox":true,"ingredients":["Durum wheat flour","eggs (optional)"]},{"id":6829,"name":"Troccoli PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657232","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6830,"name":"Trofie PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655870","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6831,"name":"Trònere di turi PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657302","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6832,"name":"Trota affumicata di San Daniele PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140655078","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6833,"name":"Trota Fario Appenninica del Casentino PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653727","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6834,"name":"Trota fario PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656490","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6835,"name":"Trota Fario valli vicentine PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659765","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6836,"name":"Trota iridea del Sile PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659766","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6837,"name":"Trota iridea della Valle del Chiampo PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659768","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6838,"name":"Trota iridea PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658560","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6839,"name":"Trota marinata di Gallicano PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658563","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6840,"name":"Trota reatina PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655661","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6841,"name":"Trota salmonata affumicata PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656843","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6842,"name":"Trote come si preparano a Succiso PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654878","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6843,"name":"Trote del Trentino PGI","country":"Italy","continent":"Europe","qid":"Q118823521","blurb":"Italian PGI fish, mollusc or crustacean product","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-0965","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6844,"name":"Tseur achétaye PAT","country":"Italy","region":"Aosta Valley","continent":"Europe","qid":"Q140645905","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6845,"name":"Tuma 'd trausela PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656626","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6846,"name":"Tuma di Bossolasco PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656627","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6847,"name":"Tuma mola PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656629","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6848,"name":"Tumact me tulez PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651834","blurb":"traditional Italian traditional dish (PAT)"},{"id":6849,"name":"Tumazzu di vacca PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657494","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6850,"name":"Tunda PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657408","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6851,"name":"Tunnina","country":"Italy","continent":"Europe","qid":"Q13198144","blurb":"Sicilian dish"},{"id":6852,"name":"Tunninia PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657434","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6853,"name":"Tuocco re Prusutto PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140652744","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6854,"name":"Tupunin PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656837","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6855,"name":"Turchetti PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655616","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6856,"name":"Turcinegliu PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654198","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6857,"name":"Turcinelli PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657019","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6858,"name":"Turdilli PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652338","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6859,"name":"Turtel sguasarot PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656213","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6860,"name":"Tuscia PDO","country":"Italy","continent":"Europe","qid":"Q140642436","blurb":"Italian PDO olive oil","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0210","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6861,"name":"Tusichelle PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655617","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6862,"name":"U Cazoun U Cazone di Forenza PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651782","blurb":"traditional Italian bakery product (PAT)"},{"id":6863,"name":"U Cutturidd PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657303","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6864,"name":"U panaridd di Oliveto Lucano PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651307","blurb":"traditional Italian bakery product (PAT)"},{"id":6865,"name":"U pitaggiu PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140653191","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6866,"name":"U Sprusciat di Pizzoferrato PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651177","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6867,"name":"U Vuccuere di Colobraro e Valsinni PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140663720","blurb":"traditional Italian meat product (PAT)"},{"id":6868,"name":"ù Zuzumagliu PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651786","blurb":"traditional Italian bakery product (PAT)"},{"id":6869,"name":"U’ frrcidd PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651305","blurb":"traditional Italian bakery product (PAT)"},{"id":6870,"name":"U' pastizz rtunnar PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q55831465","blurb":"traditional Italian bakery product (PAT)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Freshly%20baked%20U%27%20Pastizz%20R%27tunnar.jpg","url":"https://en.wikipedia.org/wiki/U'_pastizz_'rtunnar","infobox":true,"ingredients":["Pork","eggs","cheese"],"prepSummary":"Pastizz is traditionally cooked in a wood-burning oven. Its dimension is 15–20 cm long and 10–12 cm wide. Fresh seasoned pork (or, more rarely, goat meat) is the main ingredient, along with egg and cheese, seasoned with salt, parsley, pepper, and olive oil."},{"id":6871,"name":"U' pastzzott di Nova Siri PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651784","blurb":"traditional Italian bakery product (PAT)"},{"id":6872,"name":"Uccelletti PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651320","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6873,"name":"Uccelli PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140654756","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6874,"name":"Uciatìni PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140654808","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6875,"name":"Ufela PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656214","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6876,"name":"Umbria IGT","country":"Italy","region":"province of Perugia","continent":"Europe","qid":"Q139899873","blurb":"Italian typical geographical indication wine from Umbria"},{"id":6877,"name":"Umbria PDO","country":"Italy","continent":"Europe","qid":"Q140642437","blurb":"Italian PDO olive oil","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1520","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6878,"name":"Umbricelli PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658706","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Grossi spaghetti fatti a mano con farina e acqua Ingredienti: farina di grano tenero, acqua. Varianti: può anche essere usata solo semola di grano duro oppure farina di tipo “0” e semola di grano duro in proporzioni rispettivamente di 2/3 e 1/3. Lavorazione a mano: gli ingredienti vengono lavorati a mano su spianatoia di legno; una volta ottenuto un impasto omogeneo, con il rasagnolo viene tirata la sfoglia dello spessore di circa 5/8 mm.; si tagliano in orizzontale delle strisce di pasta (larghe circa 10 cm.), a loro volta tagliate in piccole striscette (larghe circa 1 cm.), le quali vengono tirate a mano sulla spianatoia fino a formare degli spaghetti lunghi circa 25/30 cm.. Lavorazione a macchina: gli ingredienti vengono lavorati nell’impastatrice, dalla quale vengono direttamente estrusi dei lunghi spaghetti cilindrici, appunto gli umbricelli. Conservazione: essendo un prodotto fresc","equipment":"Impastatrice (se lavorato a macchina); - spianatoia di legno (se lavorato a mano); - rasagnolo di legno (se lavorato a mano).","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6879,"name":"Ungaracci PAT","country":"Italy","region":"Marche","continent":"Europe","qid":"Q140652207","blurb":"traditional Italian bakery product (PAT)"},{"id":6880,"name":"Ungrattnoat PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140663719","blurb":"traditional Italian meat product (PAT)"},{"id":6881,"name":"Uova di pesce spada dell'Isola di Ponza PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655662","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6882,"name":"Uova e curcuci PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651418","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6883,"name":"Uova strapazzate con pomodoro PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140651422","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6884,"name":"Uova stregate PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655618","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6885,"name":"Vacca cabannina PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655700","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6886,"name":"Vaccareddi PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140653203","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6887,"name":"Vaccino PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657040","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6888,"name":"Vaciarin PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656630","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6889,"name":"Val d'Arbia DOC","country":"Italy","region":"Province of Siena","continent":"Europe","qid":"Q4007443","blurb":"Italian controlled designation of origin wine from Tuscany"},{"id":6890,"name":"Val d'Arno di Sopra DOC","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q28000982","blurb":"Italian controlled designation of origin wine from Tuscany","province":"Province of Arezzo","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6891,"name":"Val di Magra IGT","country":"Italy","continent":"Europe","qid":"Q118823530","blurb":"Italian typical geographical indication wine from Liguria"},{"id":6892,"name":"Val di Mazara PDO","country":"Italy","continent":"Europe","qid":"Q4007501","blurb":"Italian PDO olive oil","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0061","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6893,"name":"Val di Neto IGT","country":"Italy","region":"Province of Crotone","continent":"Europe","qid":"Q139899799","blurb":"Italian typical geographical indication wine from Calabria"},{"id":6894,"name":"Val Tidone IGT","country":"Italy","region":"Province of Ferrara","continent":"Europe","qid":"Q139899815","blurb":"Italian typical geographical indication wine from Emilia-Romagna"},{"id":6895,"name":"Valcamonica IGT","country":"Italy","continent":"Europe","qid":"Q118823535","blurb":"Italian typical geographical indication wine from Trentino-Alto Adige"},{"id":6896,"name":"Valdadige Terradeiforti DOC","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q25385459","blurb":"Italian controlled designation of origin wine from Trentino-Alto Adige"},{"id":6897,"name":"Valdamato IGT","country":"Italy","region":"Province of Catanzaro","continent":"Europe","qid":"Q139899798","blurb":"Italian typical geographical indication wine from Calabria"},{"id":6898,"name":"Valdemone PDO","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q4007569","blurb":"Italian PDO olive oil","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0218","giAttribution":"European Commission — eAmbrosia — CC BY 4.0","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6899,"name":"Valdichiana Toscana DOC","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q28001036","blurb":"Italian controlled designation of origin wine from Tuscany","province":"Province of Arezzo","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6900,"name":"Valigini PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651426","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6901,"name":"Vallagarina IGT","country":"Italy","region":"Province of Belluno","continent":"Europe","qid":"Q139899870","blurb":"Italian typical geographical indication wine from Trentino-Alto Adige"},{"id":6902,"name":"Valle d'Aosta Fromadzo PDO","country":"Italy","continent":"Europe","qid":"Q1224461","blurb":"Italian PDO cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fromadzo%20DOP%20-%20Foire%20de%20Saint-Ours%202026.png","url":"https://en.wikipedia.org/wiki/Valle_d'Aosta_Fromadzo","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1504","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6903,"name":"Valle d'Aosta Jambon de Bosses PDO","country":"Italy","continent":"Europe","qid":"Q3553945","blurb":"Italian PDO meat product","url":"https://en.wikipedia.org/wiki/Valle_d'Aosta_Jambon_de_Bosses","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1495","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6904,"name":"Valle d'Itria IGT","country":"Italy","region":"Province of Foggia","continent":"Europe","qid":"Q139899836","blurb":"Italian typical geographical indication wine from Apulia"},{"id":6905,"name":"Valle del Belice PDO","country":"Italy","continent":"Europe","qid":"Q938506","blurb":"Italian PDO olive oil","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0258","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6906,"name":"Valle del Tirso IGT","country":"Italy","region":"Province of Cagliari","continent":"Europe","qid":"Q139899855","blurb":"Italian typical geographical indication wine from Sardinia"},{"id":6907,"name":"Vallée d'Aoste Lard d'Arnad PDO","country":"Italy","continent":"Europe","qid":"Q3553946","blurb":"Italian PDO meat product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lardo%20di%20Arnad%20fiera.jpg","url":"https://en.wikipedia.org/wiki/Vall%C3%A9e_d'Aoste_Lard_d'Arnad","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1493","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6908,"name":"Valli di Porto Pino IGT","country":"Italy","region":"Province of Cagliari","continent":"Europe","qid":"Q139899856","blurb":"Italian typical geographical indication wine from Sardinia"},{"id":6909,"name":"Valli Trapanesi PDO","country":"Italy","continent":"Europe","qid":"Q4008232","blurb":"Italian PDO olive oil","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Valli%20Trapanesi.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1510","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6910,"name":"Valpolicella DOC","country":"Italy","region":"Province of Verona","continent":"Europe","qid":"Q15069746","blurb":"Italian controlled designation of origin wine from Veneto","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bottle%20and%20partial%20glass%20of%20Valpolicella.jpg"},{"id":6911,"name":"Valpolicella Ripasso DOC","country":"Italy","region":"Province of Verona","continent":"Europe","qid":"Q1973962","blurb":"type of the Valpolicella Italian controlled designation of origin","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ripasso%20valpolicella.jpg"},{"id":6912,"name":"Valtellina Casera PDO","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q782709","blurb":"Italian PDO cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Valtellina%20Casera%20DOP.jpg","url":"https://en.wikipedia.org/wiki/Valtellina_Casera","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-1503","giAttribution":"European Commission — eAmbrosia — CC BY 4.0","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6913,"name":"Valtellina Rosso DOC","country":"Italy","region":"Province of Sondrio","continent":"Europe","qid":"Q25384226","blurb":"Italian controlled designation of origin wine from Trentino-Alto Adige"},{"id":6914,"name":"Valtellina scimudin PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656090","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6915,"name":"Valtellina superiore DOCG","country":"Italy","region":"Province of Sondrio","continent":"Europe","qid":"Q4008343","blurb":"Italian controlled and guaranteed designation of origin wine from Lombardy"},{"id":6916,"name":"Vanti PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654200","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6917,"name":"Vastedda cu sammucu PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q16620452","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6918,"name":"Vastedda della valle del Belice PDO","country":"Italy","continent":"Europe","qid":"Q3555005","blurb":"Italian PDO cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Vastedda.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0661","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6919,"name":"Vastedda fritta PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657750","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6920,"name":"Vastedda palermitana PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657497","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6921,"name":"Veneto Orientale IGT","country":"Italy","region":"Province of Belluno","continent":"Europe","qid":"Q139899475","blurb":"Italian typical geographical indication wine from Veneto"},{"id":6922,"name":"Veneto Valpolicella, Veneto Euganei e Berici, Veneto del Grappa PDO","country":"Italy","continent":"Europe","qid":"Q140642451","blurb":"Italian PDO olive oil"},{"id":6923,"name":"Ventre PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655920","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6924,"name":"Ventresca arrotolata PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656389","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6925,"name":"Ventresca PAT","country":"Italy","region":"Umbria","continent":"Europe","qid":"Q140658612","blurb":"traditional Italian meat product (PAT)","prepSummary":"Occorre distinguere tra ventresca arrotolata e quella tesa: - la prima è un salume di forma cilindrica, in particolare è il ventre del suino che dopo essere stato lavorato, viene arrotolato e stagionato, ha un peso che varia dai 3 ai 4 kg. Una volta tagliato presenta delle fette formate da cerchi di grasso e di magro; - la ventresca tesa è sempre ventre di suino, ma con la cotenna; dopo la lavorazione non viene arrotolato, ma tagliato in forme rettangolari alte pochi centimetri e stagionato Sezionatura: la parte di suino interessata è il ventre; 2. disossatura, la ventresca arrotolata viene anche scotennata; 3. salagione, viene messa sotto sale, pepe, aglio e vino per 5 gg.; 4. lavaggio; 5. asciugata per 5 gg., viene aggiunto il pepe e l'aglio; 6. stagionatura: la ventresca arrotolata, viene, per l'appunto, arrotolata, incartata, legata e appesa per 3 mesi. La ventresca tesa viene stagio","equipment":"Coltelli di vario tipo, contenitori per mettere sotto sale, scotennatrice, cella frigorifero.","sourceLanguage":"it","patRegion":"Umbria","patAttribution":"Umbria — Creative Commons Attribuzione 4.0 Internazionale (CC BY 4.0)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6926,"name":"Ventresca tesa PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656390","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6927,"name":"Ventricina di Montenero di Bisaccia PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656391","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6928,"name":"Ventricina olevanese PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655207","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6929,"name":"Ventricina teramana PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651178","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6930,"name":"Ventricina vastese PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140654690","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6931,"name":"Verbicaro bianco DOC","country":"Italy","region":"Province of Cosenza","continent":"Europe","qid":"Q4009870","blurb":"type of the Verbicaro Italian controlled designation of origin"},{"id":6932,"name":"Verbicaro rosato DOC","country":"Italy","region":"Province of Cosenza","continent":"Europe","qid":"Q4009871","blurb":"type of the Verbicaro Italian controlled designation of origin"},{"id":6933,"name":"Verbicaro rosso DOC","country":"Italy","region":"Province of Cosenza","continent":"Europe","qid":"Q4009872","blurb":"type of the Verbicaro Italian controlled designation of origin"},{"id":6934,"name":"Verbicaro rosso riserva DOC","country":"Italy","region":"Province of Cosenza","continent":"Europe","qid":"Q4009873","blurb":"type of the Verbicaro Italian controlled designation of origin"},{"id":6935,"name":"Verdure a menescia cu le cotiche PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140652709","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6936,"name":"Vergazzata PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653311","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6937,"name":"Vermouth di Torino PGI","country":"Italy","continent":"Europe","qid":"Q140642453","blurb":"Italian PGI aromatised wine","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-02305","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6938,"name":"Verzini PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656022","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6939,"name":"Verzolini PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651847","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6940,"name":"Vezzena","country":"Italy","continent":"Europe","qid":"Q13212199","blurb":"Italian cheese","url":"https://en.wikipedia.org/wiki/Vezzena","infobox":true},{"id":6941,"name":"Vezzena PAT","country":"Italy","region":"Trentino","continent":"Europe","qid":"Q140656945","blurb":"traditional Italian cheese (PAT)","prepSummary":"Formaggio a pasta dura, semigrasso, semicotto; da pasto o da grattugia, quando è vecchio; pasta di colore giallo paglierino o paglierino chiaro, compatta, con leggera occhiatura sparsa; forma cilindrica del diametro di cm. 30-40, altezza dello scalzo di cm. 9-12; peso della forma variabile da 8 a 10 kg.; maturazione: mezzano, minimo 4 mesi; vecchio, almeno un anno; stravecchio, oltre i due anni. Il latte deve provenire da bovine alimentate con erba al pascolo e con possibile aggiunta di fieno di prato stabile. La razione alimentare delle bovine può essere integrata con mangimi semplici o composti consentiti, ma è escluso l'uso di insilati e di qualsiasi conservante o additivo. Le razze che possono concorrere alla produzione del latte sono: la Bruna, la Grigio Alpina e altre. La raccolta del latte viene eseguita con bidoni e autocisterne coibentate; caldo o raffreddato alla stalla, una o ","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":6942,"name":"Viennese","country":"Italy","continent":"Europe","qid":"Q125451968","blurb":"sicilian dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Viennese%20%28dolce%29.png"},{"id":6943,"name":"Vigneti della Serenissima IGT","country":"Italy","continent":"Europe","qid":"Q118823565","blurb":"Italian typical geographical indication wine from Veneto"},{"id":6944,"name":"Vigneti delle Dolomiti IGT","country":"Italy","continent":"Europe","qid":"Q118823566","blurb":"Italian typical geographical indication wine from Trentino-Alto Adige"},{"id":6945,"name":"Villamagna DOC","country":"Italy","region":"Province of Chieti","continent":"Europe","qid":"Q131323571","blurb":"Italian controlled designation of origin wine from Abruzzo"},{"id":6946,"name":"vin santo","country":"Italy","continent":"Europe","qid":"Q1547114","blurb":"traditional Tuscan dessert wine made from dried grapes and aged in small wooden barrels","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cantucci%20con%20Vin%20Santo.jpg","url":"https://en.wikipedia.org/wiki/Vin_Santo","infobox":true,"prepSummary":"After the grapes destined for Vin Santo are harvested in September or October, they are laid out on straw mats, often under rafters or staircases. They are kept in warm, well ventilated rooms that allow the moisture in the grape to evaporate. This process of desiccation allows the sugars in the grape to be more concentrated. The longer the grapes are allowed to dry and desiccate, the higher the resulting residual sugar levels will be in the wine. Depending on the style of wine desired, the grapes may be crushed and the fermentation process started after a few weeks or not till late March."},{"id":6947,"name":"Vin Santo del Chianti Classico Occhio di Pernice DOC","country":"Italy","region":"Province of Siena","continent":"Europe","qid":"Q4013007","blurb":"type of the Vin Santo del Chianti Classico Italian controlled designation of origin"},{"id":6948,"name":"Vincisgrassi alla maceratese","country":"Italy","continent":"Europe","qid":"Q86664228","blurb":"first course from the province of Macerata based on egg pasta, meat sauce, béchamel and cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Vincisgrassi%20alla%20maceratese.jpg"},{"id":6949,"name":"Vino cotto e mustazzoli PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657832","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6950,"name":"Vino Nobile di Montepulciano DOCG","country":"Italy","region":"Province of Siena","continent":"Europe","qid":"Q541959","blurb":"Italian controlled and guaranteed designation of origin wine from Tuscany","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Vino%20nobile%20wine.jpg","url":"https://en.wikipedia.org/wiki/Vino_Nobile_di_Montepulciano","infobox":true},{"id":6951,"name":"Vinschgauer struzn PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q22074473","blurb":"traditional Italian bakery product (PAT)"},{"id":6952,"name":"Violette candite PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656838","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6953,"name":"Violino di capra PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656024","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6954,"name":"Violino PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656023","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6955,"name":"Viscuttino di Lauria PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651788","blurb":"traditional Italian bakery product (PAT)"},{"id":6956,"name":"Viscuttu a' gotto di Lauria PAT","country":"Italy","region":"Basilicata","continent":"Europe","qid":"Q140651791","blurb":"traditional Italian bakery product (PAT)"},{"id":6957,"name":"Vitellina di bufala di Amaseno PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655208","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6958,"name":"Vitello Tonnato PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656025","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6959,"name":"Vitellone bianco dell'Appennino Centrale PGI","country":"Italy","continent":"Europe","qid":"Q4015029","blurb":"Italian PGI fresh meat","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Marchigiana%20SDA2010.JPG","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-1552","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6960,"name":"Vitellone di Itri PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655209","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6961,"name":"Vitellone padano PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659032","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6962,"name":"Vitelloni Piemontesi della coscia PGI","country":"Italy","continent":"Europe","qid":"Q118823573","blurb":"Italian PGI fresh meat","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-01198","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6963,"name":"Vollkornpaarl (Paarl integrale) PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140656882","blurb":"traditional Italian bakery product (PAT)"},{"id":6964,"name":"Vongola comune PAT","country":"Italy","region":"Molise","continent":"Europe","qid":"Q140656491","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6965,"name":"Vongola verace del Polesine PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659770","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6966,"name":"Vorschlag (Pagnotta di farine miste) PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140656884","blurb":"traditional Italian bakery product (PAT)"},{"id":6967,"name":"Vorschlag Paarl (Coppia di pagnotte di farine miste) PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140656885","blurb":"traditional Italian bakery product (PAT)"},{"id":6968,"name":"Vucciddati di mandorle PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657752","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6969,"name":"Vulture PDO","country":"Italy","continent":"Europe","qid":"Q140642456","blurb":"Italian PDO olive oil","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0452","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6970,"name":"Xialuni PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140652340","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6971,"name":"zabaione","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q136701","blurb":"Italian dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Marsala%20sabayon%20with%20cookie%20and%20local%20stone%20fruit.jpg","url":"https://en.wikipedia.org/wiki/Zabaione","infobox":true,"ingredients":["Egg yolks","sugar","a sweet wine"],"prepSummary":"Classic zabaione uses raw egg yolks cooked in a bain-marie and most often served with Marsala wine (although other wines can be substituted). It can be finished with beaten egg white (meringue) or sometimes with whipped cream. Occasionally, the wine is omitted when the dish is served to children or those who abstain from alcohol. It is then, in effect, a very different dessert.","course":"Dessert","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6972,"name":"Zabaione PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656839","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6973,"name":"Zabajon PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659663","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6974,"name":"Zabajone PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651923","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6975,"name":"Zafferano di San Gimignano PDO","country":"Italy","continent":"Europe","qid":"Q4023626","blurb":"Italian PDO agricultural product","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0289","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6976,"name":"Zafferano di Sardegna PDO","country":"Italy","continent":"Europe","qid":"Q4023629","blurb":"Italian PDO agricultural product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sagra%20dello%20zafferano%20-%20Villanovafranca.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-IT-0570","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6977,"name":"Zafferano PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140655292","blurb":"traditional Italian condiment (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6978,"name":"Zaleto di giuggiole PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659665","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6979,"name":"Zaletti PAT","country":"Italy","region":"Veneto","continent":"Europe","qid":"Q140659667","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6980,"name":"Zampanella PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651767","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6981,"name":"Zampetti PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655210","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6982,"name":"Zampina di Sammichele di Bari PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657020","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6983,"name":"Zampina Sammichelina PGI","country":"Italy","continent":"Europe","qid":"Q140642460","blurb":"Italian PGI meat product","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-03432","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6984,"name":"Zampone chiantigiano PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658006","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6985,"name":"Zampone Modena PGI","country":"Italy","continent":"Europe","qid":"Q1032101","blurb":"Italian PGI meat product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/The%20Modena%20classic%20Zampone.jpg","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-IT-1501","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":6986,"name":"Zandraglia PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654201","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6987,"name":"Zaoiardi di Anagni PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655619","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6988,"name":"Zauzicchie e Salam funnan PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655211","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6989,"name":"Zazzicchia\" di Patrica PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655213","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6990,"name":"Zelten","country":"Italy","continent":"Europe","qid":"Q4024125","blurb":"type of cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Traditional%20fruitcake.jpg","url":"https://en.wikipedia.org/wiki/Zelten","infobox":true,"ingredients":["Rye flour","sugar","dried fruit"],"course":"Dessert"},{"id":6991,"name":"Zelten PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140652446","blurb":"traditional Italian bakery product (PAT)","prepSummary":"Dolce tradizionale e molto nutriente della cucina trentina, che viene preparato in occasione delle feste natalizie. Ottimo se gustato con un bicchiere di vino Santo Trentino. Per ottenere questo tipico dolce vi sono numerose ricette, data anche la larga diffusione di cui gode, soprattutto durante il periodo natalizio. Materie prime ed attrezzature utilizzate per la preparazione:Gli ingredienti utilizzati per la preparazione dello Zelten possono essere diversi da valle a valle, in quanto questo ottimo dolce è tipico di molte zone dell''arco alpino. In Trentino gli ingredienti principali ­ oltre, naturalmente, a farina, uova, burro e zucchero ­ sono le noci, i fichi, le mandorle, i pinoli e l''uva sultanina.","sourceLanguage":"it","patRegion":"Trentino","patAttribution":"Trentino — Creative Commons CC0 1.0 Universale - Public Domain Dedication (CC0 1.0)"},{"id":6992,"name":"Zeppola di S. Giuseppe PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654205","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6993,"name":"Zeppola fritta PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654208","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6994,"name":"Zeppola padulese PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654212","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6995,"name":"Zeppole di S. Giuseppe PAT","country":"Italy","region":"Abruzzo","continent":"Europe","qid":"Q140651268","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6996,"name":"Zeppole PAT","country":"Italy","region":"Calabria","continent":"Europe","qid":"Q140654320","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6997,"name":"Zèppula salentina PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140651486","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6998,"name":"Zeraria PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140651979","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":6999,"name":"Zerlo di Noli PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655927","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7000,"name":"Zest di Carignano PAT","country":"Italy","region":"Piedmont","continent":"Europe","qid":"Q140656841","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7001,"name":"Zia di Maremma PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658010","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7002,"name":"Zichi PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657410","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7003,"name":"Zieger (Formaggio fresco aromatizzato) PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140656869","blurb":"traditional Italian cheese (PAT)"},{"id":7004,"name":"Zigulì","country":"Italy","continent":"Europe","qid":"Q4024434","blurb":"Italian sweet"},{"id":7005,"name":"Zigulleda PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651849","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7006,"name":"Zincarlin de Vares PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656093","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7007,"name":"Zincarlin PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656091","blurb":"traditional Italian cheese (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7008,"name":"Zippole PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655621","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7009,"name":"Zipua a bentu / Zippole al vento PAT","country":"Italy","region":"Sardinia","continent":"Europe","qid":"Q140657411","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7010,"name":"Zuccherini del Mugello PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140653715","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7011,"name":"Zuccherino di Maremma PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658535","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7012,"name":"Zuccherino di Vernio PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658538","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7013,"name":"Zuccherino montanaro bolognese PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651769","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7014,"name":"Zucchine alla poverella PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140657304","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7015,"name":"Zucchini alla scapece PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654365","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7016,"name":"Zucchini flower fritters","country":"Italy","continent":"Europe","qid":"Q3952449","blurb":"Specialty of Provençal cuisine, the cuisine of the Pays Niçois, Italy, and the Balkan countries.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Zucchini%20flowers%20in%20beignets.jpg"},{"id":7017,"name":"Zucchini ripieni PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651851","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7018,"name":"Zuccotto","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q227658","blurb":"Italian cuisine dessert made using a pumpkin shaped mold","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Zuccotto%20from%20Italy.jpg","url":"https://en.wikipedia.org/wiki/Zuccotto","infobox":true,"ingredients":["Cake","ice cream","brandy"],"course":"Dessert","province":"Province of Florence","city":"Florence","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7019,"name":"Zuccotto di Bismantova PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140663835","blurb":"traditional Italian meat product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7020,"name":"Zuccotto massese PAT","country":"Italy","region":"Tuscany","continent":"Europe","qid":"Q140658541","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7021,"name":"Zuf di zucca PAT","country":"Italy","region":"Friuli Venezia Giulia","continent":"Europe","qid":"Q140651431","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7022,"name":"Zuppa alla pavese PAT","country":"Italy","region":"Lombardy","continent":"Europe","qid":"Q140656222","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7023,"name":"Zuppa di cavoletti e baccalà di Velletri PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655651","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7024,"name":"Zuppa di ceci PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651853","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7025,"name":"Zuppa di muscoli PAT","country":"Italy","region":"Liguria","continent":"Europe","qid":"Q140655922","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7026,"name":"Zuppa di pesce alla gallipotana PAT","country":"Italy","region":"Apulia","continent":"Europe","qid":"Q140652718","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7027,"name":"Zuppa di pesce di Civitavecchia PAT","country":"Italy","region":"Lazio","continent":"Europe","qid":"Q140655652","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7028,"name":"Zuppa di pesci PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651855","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7029,"name":"Zuppa di poveracce PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140651429","blurb":"traditional Italian fish, mollusc or crustacean product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7030,"name":"Zuppa di soffritto PAT","country":"Italy","region":"Campania","continent":"Europe","qid":"Q140654371","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7031,"name":"Zuppa gallurese","country":"Italy","continent":"Europe","qid":"Q4025000","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Zuppa%20gallurese%20%2801%29.jpg"},{"id":7032,"name":"Zuppa inglese PAT","country":"Italy","region":"Emilia-Romagna","continent":"Europe","qid":"Q140654724","blurb":"traditional Italian bakery product (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7033,"name":"Zuzzu PAT","country":"Italy","region":"Sicily","continent":"Europe","qid":"Q140657833","blurb":"traditional Italian traditional dish (PAT)","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7034,"name":"Zwetschgen PAT","country":"Italy","region":"South Tyrol","continent":"Europe","qid":"Q140651975","blurb":"traditional Italian bakery product (PAT)"},{"id":7035,"name":"Alloco","country":"Ivory Coast","continent":"Africa","qid":"Q7885395","blurb":"traditional Ivorian dish based on plantains","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Aloko.jpg"},{"id":7036,"name":"bawin sauce","country":"Ivory Coast","continent":"Africa","qid":"Q112671980","blurb":"traditional dish from western Côte d'Ivoire","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sauce%20Bawin.jpg"},{"id":7037,"name":"Foutou banane","country":"Ivory Coast","continent":"Africa","qid":"Q3080161","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Foufou%20banane%2003.JPG"},{"id":7038,"name":"Roti buaya","country":"Indonesia","region":"Jakarta","continent":"Elsewhere","qid":"Q7370536","blurb":"Betawi traditional bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Roti%20Buaya.JPG","url":"https://en.wikipedia.org/wiki/Roti_buaya","infobox":true,"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7039,"name":"festival","country":"Jamaica","continent":"North America","qid":"Q59208435","blurb":"Jamaican fried dumpling","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Festival%20%28food%2901.jpg","url":"https://en.wikipedia.org/wiki/Festival_(food)","infobox":true,"ingredients":["Flour","cornmeal","sugar"],"prepSummary":"The dough is made with wheat flour, cornmeal, baking powder, salt, milk powder/milk or evaporated milk, butter, sugar and water, which is then fried in vegetable cooking oil until golden brown, and served hot. Sometimes, coconut milk is used or vanilla essence and nutmeg may be added to the dough. The finished festival should be crispy on the outside, while soft and fluffy on the inside. Traditionally, festival is served as a side dish with savory meals such as fried fish, escovitch fish, seafood dishes, jerk pork or jerk chicken. Its slightly sweet flavor complements the spicy and tangy profiles of these dishes, making it a staple in Jamaican cuisine.","course":"Side dish"},{"id":7040,"name":"jerk chicken","country":"Jamaica","continent":"North America","qid":"Q94642789","blurb":"dish"},{"id":7041,"name":"Run down","country":"Jamaica","continent":"North America","qid":"Q14943090","blurb":"Typical Caribbean dish made with coconut milk and seafood","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Run%20down%20%28stew%29.jpg","url":"https://en.wikipedia.org/wiki/Run_down","infobox":true,"ingredients":["Fish (typically mackerel)","coconut milk","plantain","yams","tomatoes","onion","seasonings"],"prepSummary":"The ingredients for the dish described as rondón vary from region to region, but coconut milk is always an essential ingredient. In Nicaragua, the meat used might be fish, beef, pork or even turtle meat—a common ingredient in Caribbean cuisine but also illegal in some countries—to which seasonings are added. It might include bell peppers, onion, bananas, cassava, elephant's ear and argan. On the Caribbean coast of Costa Rica, the ingredients include cassava, taro, yam, plantain and green bananas. The meat might be fish, lobsters or crabs and spices such as thyme, garlic, onions and yellow lantern chilli or \"chile panameño\", an important ingredient in Costa Rican cuisine."},{"id":7042,"name":"Abekawamochi","country":"Japan","continent":"Asia","qid":"Q11450321","blurb":"Japanese confection","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Abekawa%20Mochi.jpg"},{"id":7043,"name":"Abuttekamo","country":"Japan","continent":"Asia","qid":"Q11258240","blurb":"Japanese regional cuisine; grilled damselfish"},{"id":7044,"name":"Agepan","country":"Japan","continent":"Asia","qid":"Q131342981","blurb":"Japanese bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Agepan.jpg"},{"id":7046,"name":"Akindo Sushiro","country":"Japan","region":"Osaka Prefecture","continent":"Asia","qid":"Q11257037","blurb":"Japanese sushi restaurant company","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sushiro%20Global%20Holdings%20Headoffice.jpg","url":"https://en.wikipedia.org/wiki/Sushiro","infobox":true,"notFood":"a business"},{"id":7048,"name":"alfort","country":"Japan","continent":"Asia","qid":"Q17192296","blurb":"Japanese chocolate biscuit","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bourbon%20-%20Alfort%20and%20Alfort%20mini.jpg"},{"id":7049,"name":"Ankake spaghetti","country":"Japan","continent":"Asia","qid":"Q11258799","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ankake%20Spaghetti%20Yokoi%202021-08%20ac.jpg"},{"id":7050,"name":"ankimo","country":"Japan","continent":"Asia","qid":"Q2850350","blurb":"Japanese monkfish liver dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ankimo%20monkfish%20liver.jpg","url":"https://en.wikipedia.org/wiki/Ankimo","infobox":true,"ingredients":["Monkfish liver"],"prepSummary":"Ankimo is most often consumed outside of Japan as sushi or sashimi. Inside Japan, ankimo is used in several meibutsu, regional delicacies, such as dobu-jiru, stewed ankimo and vegetables from Fukushima.","course":"Hot, cold"},{"id":7051,"name":"Ashikaga shūmai","country":"Japan","continent":"Asia","qid":"Q112860544","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ashikaga%20Shumai.jpg"},{"id":7052,"name":"Atsugi sirokoro horumon","country":"Japan","continent":"Asia","qid":"Q11409239","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Atsugi%20shirokoro%2001.JPG"},{"id":7054,"name":"Azuki Bar","country":"Japan","continent":"Asia","qid":"Q112797071","blurb":"frozen dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Azuki-bar.jpg"},{"id":7055,"name":"bainiku ekisu","country":"Japan","continent":"Asia","qid":"Q11538653","blurb":"ume plum extract"},{"id":7056,"name":"beni shōga","country":"Japan","continent":"Asia","qid":"Q817282","blurb":"Japanese pickled ginger","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gyudon%20by%20jetalone%20in%20Higashi-Ginza%2C%20Tokyo.jpg","url":"https://en.wikipedia.org/wiki/Beni_sh%C5%8Dga","infobox":true},{"id":7057,"name":"Big barbeque the one pounder","country":"Japan","continent":"Asia","qid":"Q129255600","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E3%83%93%E3%83%83%E3%82%B0%E3%83%90%E3%83%BC%E3%83%99%E3%82%AD%E3%83%A5%E3%83%BC%20%E3%82%B6%E3%83%BB%E3%83%AF%E3%83%B3%E3%83%91%E3%82%A6%E3%83%B3%E3%83%80%E3%83%BC%20%E3%83%90%E3%83%BC%E3%82%AC%E3%83%BC%E3%82%AD%E3%83%B3%E3%82%B0%E6%B8%8B%E8%B0%B7%E3%82%BB%E3%83%B3%E3%82%BF%E3%83%BC%E8%A1%97%E5%BA%97%202024%E5%B9%B48%E6%9C%8817%E6%97%A5%E3%81%AE%E6%B8%8B%E8%B0%B7%20202408171310%20IMG%201846.jpg"},{"id":7058,"name":"Big Katsu","country":"Japan","continent":"Asia","qid":"Q18456540","blurb":"Japanese snack","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Big%20Katsu%2020141025.jpg","url":"https://en.wikipedia.org/wiki/Big_Katsu","infobox":true},{"id":7059,"name":"Black Lovers","country":"Japan","continent":"Asia","qid":"Q127316296","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Black%20Lovers%2001.jpg"},{"id":7060,"name":"Bōkun Habanero","country":"Japan","continent":"Asia","qid":"Q548983","blurb":"Japanese snack food company","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bokun%20Habanero.jpg","url":"https://en.wikipedia.org/wiki/B%C5%8Dkun_Habanero","infobox":true},{"id":7061,"name":"bukkake udon","country":"Japan","continent":"Asia","qid":"Q11277418","blurb":"Japanese dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kizami-bukkake-furuichi.jpg"},{"id":7062,"name":"Buttamagedon","country":"Japan","continent":"Asia","qid":"Q112992946","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Buttamagedon%20Moroyama.jpg"},{"id":7063,"name":"champon","country":"Japan","continent":"Asia","qid":"Q703286","blurb":"Japanese noodle dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Shikairo%20Nagasaki%20Japan05s.jpg","url":"https://en.wikipedia.org/wiki/Champon","infobox":true,"ingredients":["ramen noodles","fried pork","seafood","vegetables"]},{"id":7065,"name":"chawanmushi","country":"Japan","region":"Japanese-speaking areas","continent":"Asia","qid":"Q1068574","blurb":"Japanese egg custard dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chawan-mushi.JPG","url":"https://en.wikipedia.org/wiki/Chawanmushi","infobox":true,"ingredients":["Egg","ginkgo seeds","soy sauce","dashi","mirin","shiitake mushrooms","kamaboko","lily root"]},{"id":7067,"name":"chicken nanban","country":"Japan","continent":"Asia","qid":"Q11317904","blurb":"Chicken dish originated in Miyazaki Prefecture, Japan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chicken%20nanban%20jetalone%20in%20Tsukishima%2C%20Tokyo.jpg"},{"id":7068,"name":"Chikuwa","country":"Japan","continent":"Asia","qid":"Q771456","blurb":"Japanese fishcake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chikuwa.jpg","url":"https://en.wikipedia.org/wiki/Chikuwa","infobox":true,"ingredients":["Surimi"]},{"id":7069,"name":"Chinmi","country":"Japan","continent":"Asia","qid":"Q464545","blurb":"Japanese delicacies","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fish%20liver%20or%20something%2C%20drying%20in%20the%20street%20outside%20restaurant%20in%20Azabujuban%2C%20close-up.jpg","url":"https://en.wikipedia.org/wiki/Chinmi","infobox":true},{"id":7070,"name":"Chipotle pine tsukimi burger","country":"Japan","continent":"Asia","qid":"Q130391489","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E3%83%81%E3%83%9D%E3%83%88%E3%83%AC%E3%83%BB%E3%83%91%E3%82%A4%E3%83%B3%E3%83%84%E3%82%AD%E3%83%9F%E3%83%90%E3%83%BC%E3%82%AC%E3%83%BC%E5%A4%A7%20%E3%83%90%E3%83%BC%E3%82%AC%E3%83%BC%E3%82%AD%E3%83%B3%E3%82%B0%E6%B8%8B%E8%B0%B7%E3%82%BB%E3%83%B3%E3%82%BF%E3%83%BC%E8%A1%97%E5%BA%97%202024%E5%B9%B410%E6%9C%881%E6%97%A5%E3%81%AE%E6%B8%8B%E8%B0%B7%20202410011326%20IMG%201122.jpg"},{"id":7072,"name":"Choco Bat","country":"Japan","continent":"Asia","qid":"Q11318424","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chocobat%20-%20SANRITSU.jpg"},{"id":7073,"name":"Chocobi","country":"Japan","continent":"Asia","qid":"Q131781808","blurb":"snack food from Crayon Shin-chan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chokobi.png","url":"https://en.wikipedia.org/wiki/Chocobi","infobox":true},{"id":7074,"name":"Coca-Cola Plus","country":"Japan","continent":"Asia","qid":"Q11301893","blurb":"health drink manufactured by Coca-Cola"},{"id":7075,"name":"Coca-Cola with Coffee","country":"Japan","continent":"Asia","qid":"Q122929434","blurb":"coffee-flavored cola soft drink","url":"https://en.wikipedia.org/wiki/Coca-Cola_with_Coffee","infobox":true},{"id":7076,"name":"Cream Box","country":"Japan","region":"Fukushima","continent":"Asia","qid":"Q11299458","blurb":"a Japanese sweet from Fukushima","url":"https://en.wikipedia.org/wiki/Cream_Box","infobox":true,"province":"Kōriyama Shi","city":"Kōriyama","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7077,"name":"cup meshi","country":"Japan","continent":"Asia","qid":"Q97311724","blurb":"instant rice"},{"id":7078,"name":"curry udon","country":"Japan","continent":"Asia","qid":"Q112818476","blurb":"Japanese noodle dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Udon%20noodle%20in%20curry%20soup%20%284316164692%29.jpg"},{"id":7079,"name":"Dassai","country":"Japan","continent":"Asia","qid":"Q114849273","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E7%8D%BA%E7%A5%AD%20%E9%8C%A6%E5%B8%AF%E6%A9%8B.jpg"},{"id":7081,"name":"dengaku","country":"Japan","continent":"Asia","qid":"Q11417020","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dengaku.jpg"},{"id":7082,"name":"dobin mushi","country":"Japan","continent":"Asia","qid":"Q5286620","blurb":"Japanese dish of ingredients boiled in a broth in a tea pot (dobin)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dobin%20mushi.jpg","url":"https://en.wikipedia.org/wiki/Dobin_mushi","infobox":true},{"id":7083,"name":"Dojo doufu","country":"Japan","continent":"Asia","qid":"Q11273790","blurb":"pond loach in tofu"},{"id":7084,"name":"Don Tacos","country":"Japan","continent":"Asia","qid":"Q5293592","blurb":"Japanese snack food"},{"id":7085,"name":"Double Ninniku Garlic Burger","country":"Japan","continent":"Asia","qid":"Q131344536","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E3%83%80%E3%83%96%E3%83%AB%E3%81%AB%E3%82%93%E3%81%AB%E3%81%8F%E3%83%BB%E3%82%AC%E3%83%BC%E3%83%AA%E3%83%83%E3%82%AF%E3%83%90%E3%83%BC%E3%82%AC%E3%83%BC%20%E3%83%90%E3%83%BC%E3%82%AC%E3%83%BC%E3%82%AD%E3%83%B3%E3%82%B0%E6%B8%8B%E8%B0%B7%E3%82%BB%E3%83%B3%E3%82%BF%E3%83%BC%E8%A1%97%E5%BA%97%202024%E5%B9%B411%E6%9C%8813%E6%97%A5%E3%81%AE%E6%B8%8B%E8%B0%B7%20202411131334%20IMG%209236.jpg"},{"id":7086,"name":"Dydo BLEND COFFEE","country":"Japan","continent":"Asia","qid":"Q11316815","blurb":"Japanese coffee brand"},{"id":7088,"name":"Famichiki","country":"Japan","continent":"Asia","qid":"Q108408336","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Famichiki%20of%20FamilyMart.jpg"},{"id":7089,"name":"FIRE","country":"Japan","continent":"Asia","qid":"Q11199126","blurb":"Japanese brand of canned coffee"},{"id":7090,"name":"Fluffy-Melty Tsukimi","country":"Japan","continent":"Asia","qid":"Q130546792","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E8%8A%B3%E9%86%87%E3%81%B5%E3%82%8F%E3%81%A8%E3%82%8D%E6%9C%88%E8%A6%8B%20%E3%83%9E%E3%82%AF%E3%83%89%E3%83%8A%E3%83%AB%E3%83%89%E6%B8%8B%E8%B0%B7MIYASHITA%20PARK%E5%BA%97%202024%E5%B9%B49%E6%9C%8825%E6%97%A5%E3%81%AE%E6%B8%8B%E8%B0%B7%20202409251456%20IMG%200285.jpg"},{"id":7091,"name":"Fran","country":"Japan","continent":"Asia","qid":"Q11333615","blurb":"chocolate confectionery","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Meiji%20Fran%20Original%20Chocolat.jpg"},{"id":7092,"name":"fruit sandwich","country":"Japan","continent":"Asia","qid":"Q113945861","blurb":"sandwich originating in Japan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Yaoiso%20Fruits%20sand.jpg"},{"id":7093,"name":"fu","country":"Japan","continent":"Asia","qid":"Q24886722","blurb":"food made of wheat gluten from Japan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Japanese%20Wheat%20gluten%20Fu.JPG"},{"id":7094,"name":"Fukagawa-meshi","country":"Japan","continent":"Asia","qid":"Q11288287","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/FukagawaDon.jpg"},{"id":7096,"name":"furikake","country":"Japan","continent":"Asia","qid":"Q1044246","blurb":"Japanese seasoning","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Furikake%20%281%29.jpg","url":"https://en.wikipedia.org/wiki/Furikake","infobox":true,"ingredients":["Nori","dried fish","dried roe","sesame","shiso","salt"]},{"id":7097,"name":"GABA","country":"Japan","continent":"Asia","qid":"Q86734755","blurb":"Japanese chocolate"},{"id":7099,"name":"Garlic Onion Double Cheeseburger","country":"Japan","continent":"Asia","qid":"Q131332792","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E3%82%AC%E3%83%BC%E3%83%AA%E3%83%83%E3%82%AF%E3%82%AA%E3%83%8B%E3%82%AA%E3%83%B3%E3%83%80%E3%83%96%E3%83%81%20%E3%83%9E%E3%82%AF%E3%83%89%E3%83%8A%E3%83%AB%E3%83%89%E6%B8%8B%E8%B0%B7MIYASHITA%20PARK%E5%BA%97%202024%E5%B9%B410%E6%9C%8823%E6%97%A5%E3%81%AE%E6%B8%8B%E8%B0%B7%20202410231701%20IMG%205226.jpg"},{"id":7100,"name":"garlic rice","country":"Japan","continent":"Asia","qid":"Q24894820","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Garlic%20rice%2C%20at%20Steak%20Miya%20%282018-11-25%29.jpg"},{"id":7101,"name":"Geki","country":"Japan","continent":"Asia","qid":"Q11498654","blurb":"Japanese confectionery"},{"id":7103,"name":"gohan","country":"Japan","continent":"Asia","qid":"Q8567266","blurb":"Japanese cooked rice"},{"id":7104,"name":"gohan no tomo","country":"Japan","continent":"Asia","qid":"Q11489368","blurb":"Japanese rice seasoning","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Furikake%20on%20the%20Rice.jpg"},{"id":7107,"name":"Hakata udon","country":"Japan","continent":"Asia","qid":"Q17216876","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hakata%20udon.JPG"},{"id":7108,"name":"ham rice","country":"Japan","continent":"Asia","qid":"Q112136957","blurb":"Japanese rice dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ham-rice.jpg"},{"id":7109,"name":"Hampen","country":"Japan","continent":"Asia","qid":"Q3062329","blurb":"food in Japan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hanpen%20by%20yoppy.jpg","url":"https://en.wikipedia.org/wiki/Hanpen","infobox":true},{"id":7110,"name":"Harbour","country":"Japan","continent":"Asia","qid":"Q11258608","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Asia%20League%20Ice%20Hockey%202025-2026%20Game27%20%E6%A8%AA%E6%B5%9CGRITS%20vs%20H.C.%E6%A0%83%E6%9C%A8%E6%97%A5%E5%85%89%E3%82%A2%E3%82%A4%E3%82%B9%E3%83%90%E3%83%83%E3%82%AF%E3%82%B9%20KOS%C3%89%E6%96%B0%E6%A8%AA%E6%B5%9C%E3%82%B9%E3%82%B1%E3%83%BC%E3%83%88%E3%82%BB%E3%83%B3%E3%82%BF%E3%83%BC%202025%E5%B9%B410%E6%9C%8825%E6%97%A5%E3%81%AE%E6%A8%AA%E6%B5%9C%E5%B8%82%20202510251634%20IMG%209395.jpg"},{"id":7111,"name":"Harumi","country":"Japan","continent":"Asia","qid":"Q48747604","blurb":"cultivar of rice"},{"id":7114,"name":"Hi-Chew","country":"Japan","continent":"Asia","qid":"Q5750159","blurb":"Japanese fruit chew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hi-Chew.jpg","url":"https://en.wikipedia.org/wiki/Hi-Chew","infobox":true},{"id":7115,"name":"Hinohikari","country":"Japan","continent":"Asia","qid":"Q11330147","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hinohikari.jpg"},{"id":7116,"name":"Hitomebore","country":"Japan","continent":"Asia","qid":"Q11276316","blurb":"Japanese variety of short grain rice"},{"id":7117,"name":"Honetsukidori","country":"Japan","continent":"Asia","qid":"Q11668579","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Honetsukidori%20Ikkaku%20-%20Aug%205%2C%202012.jpg"},{"id":7118,"name":"honey toast","country":"Japan","continent":"Asia","qid":"Q11326596","blurb":"Japanese dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fake%20food%20of%20honey%20toast%2C%20at%20Pasela%20%282016-04-30%29.jpg","url":"https://en.wikipedia.org/wiki/Honey_toast","infobox":true,"ingredients":["pain de mie","honey","ice cream"],"prepSummary":"The main component of honey toast is bread, preferably pain de mie. The bread is hollowed out and then cut into small cubes. The cubes and the loaf shell are then caramelized, by brushing them with a butter and honey mixture and placing them into the oven until golden. While layering the baked cubes back into the loaf, it is filled with what one may desire, most commonly macerated fruits, toasted nuts, various flavors of syrup or whipped cream. As a finishing touch, the toast is topped with ice cream.","course":"Hot"},{"id":7119,"name":"Hormone yaki udon","country":"Japan","continent":"Asia","qid":"Q11338074","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sayo%20Horumon%20Udon.jpg"},{"id":7120,"name":"Hotchare","country":"Japan","continent":"Asia","qid":"Q11277777","blurb":"confectionery from Kitami, Hokkaido, Japan"},{"id":7121,"name":"Hyugameshi","country":"Japan","continent":"Asia","qid":"Q11276614","blurb":"Japanese regional cuisine"},{"id":7122,"name":"iburi-zuke","country":"Japan","continent":"Asia","qid":"Q11259955","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E3%81%84%E3%81%B6%E3%82%8A%E3%81%8C%E3%81%A3%E3%81%93.JPG"},{"id":7123,"name":"ichigo daifuku","country":"Japan","continent":"Asia","qid":"Q11259528","blurb":"strawberry mochi dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Soft%20rice%20cake%20stuffed%20with%20sweetened%20bean%20%26%20strawberry%2Ckatori-city%2Cjapan.JPG"},{"id":7124,"name":"Ichimi tougarashi","country":"Japan","continent":"Asia","qid":"Q11352485","blurb":"Japanese chili pepper-only seasoning"},{"id":7126,"name":"ikinaridango","country":"Japan","region":"Kumamoto Prefecture","continent":"Asia","qid":"Q11259099","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ikinaridango.jpg","url":"https://en.wikipedia.org/wiki/Ikinari_Dango","infobox":true},{"id":7127,"name":"ikizukuri","country":"Japan","continent":"Asia","qid":"Q2138334","blurb":"preparing sashimi from live seafood","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ikizukuri.jpg","url":"https://en.wikipedia.org/wiki/Ikizukuri","infobox":true,"prepSummary":"The restaurant may have one or several tanks of live sea animals for a customer to choose from. There are different styles in which a chef may serve the dish but the most common way is to serve it on a plate with the filleted meat assembled on top of the body."},{"id":7128,"name":"Imogaranawa","country":"Japan","continent":"Asia","qid":"Q11614558","blurb":"dried sweet potato stems with miso"},{"id":7130,"name":"Itoko-ni","country":"Japan","continent":"Asia","qid":"Q11259811","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Itokoni.jpg"},{"id":7133,"name":"Jagarico","country":"Japan","continent":"Asia","qid":"Q11269372","blurb":"Japanese snack product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Calbee%20Jagarico%20Salad.jpg","url":"https://en.wikipedia.org/wiki/Jagarico","infobox":true},{"id":7134,"name":"Jakoten","country":"Japan","continent":"Asia","qid":"Q6125429","blurb":"Fried surimi","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Serving%20jakoten%20in%20Dogo.jpg","url":"https://en.wikipedia.org/wiki/Jakoten","infobox":true},{"id":7135,"name":"Japanese milk bread","country":"Japan","continent":"Asia","qid":"Q121037170","blurb":"Style of bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Braided%20Hokkaido%20milk%20bread.jpg","url":"https://en.wikipedia.org/wiki/Japanese_milk_bread","infobox":true,"ingredients":["Wheat","milk"],"course":"Snack, meal"},{"id":7137,"name":"Kagoshima ramen","country":"Japan","region":"Kagoshima","continent":"Asia","qid":"Q11676485","blurb":"ramen dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kagoshima%20Ramen.jpg","url":"https://en.wikipedia.org/wiki/Kagoshima_ramen","infobox":true,"ingredients":["ramen","pork broth","chicken stock","vegetables","dried sardines","kelp","dried mushrooms"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7138,"name":"Kakegawa imojiru","country":"Japan","continent":"Asia","qid":"Q138808636","blurb":"dish made by grating Japanese mountain yam and mixing it with mackerel broth and miso soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Jinenjo%20Imojiru%20201107mid.jpg"},{"id":7139,"name":"kaki no ha zushi","country":"Japan","continent":"Asia","qid":"Q10861386","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kakinohazusi.jpg"},{"id":7140,"name":"kakigōri","country":"Japan","continent":"Asia","qid":"Q905204","blurb":"Japanese shaved ice dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Macha%20kakigori%20snow%20cone.jpg","url":"https://en.wikipedia.org/wiki/Kakig%C5%8Dri","infobox":true,"ingredients":["Ice","syrup","condensed milk or evaporated milk"],"course":"Dessert"},{"id":7141,"name":"Kakioko","country":"Japan","continent":"Asia","qid":"Q11293960","blurb":"local version of okonomiyaki"},{"id":7144,"name":"kani-jiru","country":"Japan","continent":"Asia","qid":"Q11294485","blurb":"traditional Japanese crab soup"},{"id":7145,"name":"kansōimo","country":"Japan","continent":"Asia","qid":"Q111844932","blurb":"dried food in Japan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hoshi-imo2.jpg"},{"id":7146,"name":"Kara Mucho","country":"Japan","continent":"Asia","qid":"Q6135401","blurb":"brand of potato chips","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kara%20Mucho.JPG","url":"https://en.wikipedia.org/wiki/Karamucho","infobox":true},{"id":7147,"name":"Kashiwameshi","country":"Japan","continent":"Asia","qid":"Q134562216","blurb":"Traditional Japanese rice dish","url":"https://en.wikipedia.org/wiki/Kashiwameshi","infobox":true,"ingredients":["Chicken","egg","nori","rice"]},{"id":7149,"name":"katsu sandwich","country":"Japan","continent":"Asia","qid":"Q4247887","blurb":"Japanese sandwich","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/KatsuSando6515.jpg","url":"https://en.wikipedia.org/wiki/Katsu-sando","infobox":true,"prepSummary":"A typically katsu-sando made from tonkatsu between Japanese milk bread and served cut into rectangular or triangular pieces. Tonkatsu sauce is used as a seasoning, and sometimes karashi is also used. The bread may be toasted. Julienned cabbage is often placed on between slices of the bread along with tonkatsu."},{"id":7150,"name":"Katsuo no tataki","country":"Japan","continent":"Asia","qid":"Q11674333","blurb":"Japanese fish dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/KatsuoTataki.jpg"},{"id":7152,"name":"keichan","country":"Japan","continent":"Asia","qid":"Q11675813","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Keichan.jpg"},{"id":7154,"name":"kinko","country":"Japan","continent":"Asia","qid":"Q11265225","blurb":"dried food of sea cucumber in Japan"},{"id":7155,"name":"kinko","country":"Japan","continent":"Asia","qid":"Q111784605","blurb":"dried food of sweet potato in Japan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kinkoimo.png"},{"id":7159,"name":"kiriboshiimo","country":"Japan","continent":"Asia","qid":"Q111781427","blurb":"dried food in Japan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hoshi-imo2.jpg"},{"id":7160,"name":"Kitakata Ramen Burger","country":"Japan","continent":"Asia","qid":"Q11419150","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E3%83%A9%E3%83%BC%E3%83%A1%E3%83%B3%E3%83%90%E3%83%BC%E3%82%AC%E3%83%BC%20-%202.jpg"},{"id":7161,"name":"Kizushi","country":"Japan","continent":"Asia","qid":"Q11264807","blurb":"vinegared mackerel","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Japanese%20shimesaba%202014.jpg"},{"id":7162,"name":"Koala's March","country":"Japan","continent":"Asia","qid":"Q842187","blurb":"cookie snack from Japan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Koala%27s%20March.jpg","url":"https://en.wikipedia.org/wiki/Koala's_March","infobox":true,"course":"Snack"},{"id":7163,"name":"Koku-uma Garlic Beef Steak Sauce","country":"Japan","continent":"Asia","qid":"Q131337110","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E3%82%B3%E3%82%AF%E6%97%A8%E3%82%AC%E3%83%BC%E3%83%AA%E3%83%83%E3%82%AF%E3%83%93%E3%83%BC%E3%83%95%E3%82%B9%E3%83%86%E3%83%BC%E3%82%AD%E3%82%BD%E3%83%BC%E3%82%B9%20%E3%83%9E%E3%82%AF%E3%83%89%E3%83%8A%E3%83%AB%E3%83%89%E6%B8%8B%E8%B0%B7MIYASHITA%20PARK%E5%BA%97%202024%E5%B9%B412%E6%9C%883%E6%97%A5%E3%81%AE%E6%B8%8B%E8%B0%B7%20202412031227%20IMG%202504.jpg"},{"id":7164,"name":"konnyaku","country":"Japan","continent":"Asia","qid":"Q125002715","blurb":"food made from the corm of konjac","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Konnyaku.jpg"},{"id":7165,"name":"Konowata","country":"Japan","continent":"Asia","qid":"Q1781865","blurb":"Japanese seafood","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E3%81%93%E3%81%AE%E3%82%8F%E3%81%9F%20-%20flickr%205893169002%209f78eb0550%20o.jpg","url":"https://en.wikipedia.org/wiki/Konowata","infobox":true,"prepSummary":"Sea cucumbers are used as the source of konowata; Apostichopus japonicus is considered delicious. First, the sea cucumbers are left in a fish tank set up in the sea near the work site for about two days until some of the food residue and feces inside their intestinal tracts are excreted. 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Ready-made products are available at supermarkets throughout Japan. The egg is poached within the shell.","course":"Snack, breakfast"},{"id":7228,"name":"osechi","country":"Japan","continent":"Asia","qid":"Q862557","blurb":"assortment of food delicacies celebrating Japanese New Year","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Japanese%20Osechi.jpg","url":"https://en.wikipedia.org/wiki/Osechi","infobox":true},{"id":7229,"name":"Otchahoi","country":"Japan","continent":"Asia","qid":"Q30926481","blurb":"Japanese noodle dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sara-occhahoi%2C%20Shibata%2C%20Niigata%2C%20Japan%2C%20April%2C%202015.jpg","url":"https://en.wikipedia.org/wiki/Otchahoi","infobox":true},{"id":7230,"name":"oyakodon","country":"Japan","continent":"Asia","qid":"Q1304390","blurb":"Japanese chicken and rice dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Oyakodon%20003.jpg","url":"https://en.wikipedia.org/wiki/Oyakodon","infobox":true,"ingredients":["Chicken","egg","sliced 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Caramel","country":"Japan","continent":"Asia","qid":"Q130737075","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E4%B8%89%E8%A7%92%E3%83%81%E3%83%A7%E3%82%B3%E3%83%91%E3%82%A4%20%E3%81%8A%E3%81%84%E3%82%82%E3%81%A8%E3%82%AD%E3%83%A3%E3%83%A9%E3%83%A1%E3%83%AB%20%E3%83%9E%E3%82%AF%E3%83%89%E3%83%8A%E3%83%AB%E3%83%89%E6%B8%8B%E8%B0%B7MIYASHITA%20PARK%E5%BA%97%202024%E5%B9%B410%E6%9C%8822%E6%97%A5%E3%81%AE%E6%B8%8B%E8%B0%B7%20202410221244%20IMG%204964.jpg"},{"id":7246,"name":"Sanuki udon","country":"Japan","region":"Kagawa Prefecture","continent":"Asia","qid":"Q1185324","blurb":"type of noodle","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kama-age%20sanuki%20udon%20by%20sekido%20in%20Takamatsu%2C%20Kagawa.jpg","url":"https://en.wikipedia.org/wiki/Sanuki_udon","infobox":true,"ingredients":["Wheat flour","salt"]},{"id":7247,"name":"Satsumadori","country":"Japan","continent":"Asia","qid":"Q11622284","blurb":"Japanese breed of fighting chicken","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Satsumadori.jpg","url":"https://en.wikipedia.org/wiki/Satsumadori","infobox":true},{"id":7248,"name":"Satsumaimo Do Sweet Potato Gooey Mitsu Imo Sweet Potato Sausce","country":"Japan","continent":"Asia","qid":"Q130313676","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E3%81%95%E3%81%A4%E3%81%BE%E3%81%84%E3%82%82%E3%83%89%20%E3%81%A8%E3%82%8D%E3%82%8A%E8%9C%9C%E3%81%84%E3%82%82%E3%81%BF%E3%81%A4%20%E3%83%9F%E3%82%B9%E3%82%BF%E3%83%BC%E3%83%89%E3%83%BC%E3%83%8A%E3%83%84%E4%B8%89%E8%BB%92%E8%8C%B6%E5%B1%8B%E3%82%B7%E3%83%A7%E3%83%83%E3%83%97%202024%E5%B9%B49%E6%9C%8817%E6%97%A5%E3%81%AE%E6%9D%B1%E4%BA%AC%20202409171150%20IMG%209164.jpg"},{"id":7249,"name":"Sawachiryōri","country":"Japan","continent":"Asia","qid":"Q10433119","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/SawachiDish%20Sushi%20and%20Tataki01.jpg"},{"id":7250,"name":"Scallop Chowder Style 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usually made with thinly sliced beef, but some versions use pork, crab, chicken, lamb, duck, or lobster. Most often, ribeye steak is used, but less tender cuts, such as top sirloin, are also common. A more expensive breed of cattle, such as Wagyu, may also be used. It is usually served with tofu and vegetables, including Chinese cabbage, chrysanthemum leaves, nori (edible seaweed), onions, carrots, and shiitake and enokitake mushrooms. In some places, udon, mochi, or harusame noodles may also be served. The dish is prepared by submerging a thin slice of meat or a piece of vegetable in a pot of boiling water or dashi (broth) made with konbu (kelp) and stirring it.","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7255,"name":"shirasudon","country":"Japan","continent":"Asia","qid":"Q11269205","blurb":"rice bowl topped with small fish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Whitebait%20Rice%20Bowl%20at%20Enoshima.jpg"},{"id":7256,"name":"Shiroi Koibito","country":"Japan","continent":"Asia","qid":"Q5360985","blurb":"Japanese cookie","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Shiroi%20koibito.jpg","url":"https://en.wikipedia.org/wiki/Shiroi_Koibito","infobox":true,"prepSummary":"On October 22, 2007, CEO Shunpei Shimada held a press conference, in which he officially announced that production would resume on November 15, with sales resuming on November 22. After the incident, the best before date was printed on individual packets. Sales resumed in 400 stores on November 22, but there was a flood of fans awaiting the return and every store completely sold out on the same day."},{"id":7257,"name":"shirokuma","country":"Japan","continent":"Asia","qid":"Q7498930","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kagoshima%20shirokuma.jpg","url":"https://en.wikipedia.org/wiki/Shirokuma"},{"id":7258,"name":"Shizuoka oden","country":"Japan","continent":"Asia","qid":"Q16999470","blurb":"food in Japan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Shizoka%20oden%209%2020151022.jpg","url":"https://en.wikipedia.org/wiki/Shizuoka_oden","infobox":true},{"id":7259,"name":"Shoyumame","country":"Japan","continent":"Asia","qid":"Q11269155","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Syouyumame%201.jpg","url":"https://en.wikipedia.org/wiki/Shoyumame","infobox":true},{"id":7260,"name":"SOYJOY","country":"Japan","continent":"Asia","qid":"Q11244057","blurb":"Japanese snack bar 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ramen","country":"Japan","continent":"Asia","qid":"Q10915484","blurb":"Japanese ramen dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/CodazziTaiwanRamen.jpg"},{"id":7271,"name":"Takayama ramen","country":"Japan","continent":"Asia","qid":"Q11669310","blurb":"style of Japanese ramen","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Takayama%20ramen.jpg"},{"id":7272,"name":"Tako wasabi","country":"Japan","continent":"Asia","qid":"Q20670432","blurb":"Salted raw octopus with chopped wasabi stems","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Takowasabi%20%282014-02-15%29.JPG"},{"id":7273,"name":"Takomanma","country":"Japan","continent":"Asia","qid":"Q11270967","blurb":"Octopus roe"},{"id":7274,"name":"takoyaki","country":"Japan","region":"Osaka","continent":"Asia","qid":"Q905527","blurb":"ball-shaped Japanese snack with 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gobō","country":"Japan","continent":"Asia","qid":"Q22127654","blurb":"Japanese condiment made with burdock root","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tataki-gobou%20001.jpg","url":"https://en.wikipedia.org/wiki/Tataki_gobo","infobox":true},{"id":7279,"name":"tempura udon","country":"Japan","continent":"Asia","qid":"Q76883719","blurb":"Japanese dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E8%AE%83%E5%B2%90%E3%81%86%E3%81%A9%E3%82%93%EF%BC%88%E9%87%8E%E8%8F%9C%E5%A4%A9%EF%BC%89%20%282147814591%29.jpg"},{"id":7280,"name":"Teriayki pine tsukimi burger","country":"Japan","continent":"Asia","qid":"Q130349607","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Teriyaki%20Pineapple%20Tsukimi%20hamburger%20-%201.jpg"},{"id":7281,"name":"Tiered-box (Jubako)","country":"Japan","continent":"Asia","qid":"Q101516882","blurb":"item GL009 in the Khalili Collection of Japanese Art","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Khalili%20Collection%20Japanese%20Meiji%20Art%20GL009.jpg"},{"id":7282,"name":"Tofu chikuwa","country":"Japan","continent":"Asia","qid":"Q11272914","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tofutikuwa1.jpg"},{"id":7283,"name":"Tojiko mame","country":"Japan","continent":"Asia","qid":"Q135116202","blurb":"Japanese confectionery","url":"https://en.wikipedia.org/wiki/Tojiko_mame","infobox":true},{"id":7284,"name":"tonburi","country":"Japan","continent":"Asia","qid":"Q16680390","blurb":"fruit of Bassia scoparia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tonburi%20Seed.JPG","url":"https://en.wikipedia.org/wiki/Tonburi"},{"id":7285,"name":"tonkatsu","country":"Japan","region":"East Asia","continent":"Asia","qid":"Q1142841","blurb":"Japanese dish of deep-fried 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Tonkatsu is then sliced into bits and served, commonly with shredded cabbage."},{"id":7286,"name":"Tonpeiyaki","country":"Japan","continent":"Asia","qid":"Q11273633","blurb":"dish of Osaka","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/20160723%20Tonpei-yaki%2003.jpg"},{"id":7287,"name":"Toppo","country":"Japan","continent":"Asia","qid":"Q7825121","blurb":"chocolate and bread-based snack made by Lotte","url":"https://en.wikipedia.org/wiki/Toppo_(food)","infobox":true},{"id":7288,"name":"torikatsu","country":"Japan","continent":"Asia","qid":"Q7825801","blurb":"Japanese fried chicken dish","url":"https://en.wikipedia.org/wiki/Chicken_katsu","infobox":true,"ingredients":["Fried chicken","panko Japanese rice"],"course":"Main"},{"id":7289,"name":"Toyobijin","country":"Japan","continent":"Asia","qid":"Q109359870","blurb":"Sake brand"},{"id":7290,"name":"Toyohashi curry noodles","country":"Japan","continent":"Asia","qid":"Q11633778","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Toyohashi%20Curry%20Udon%2C%20at%20Mikawa%20no%20Sato%202.jpg"},{"id":7292,"name":"Tsuyu-yakisoba","country":"Japan","continent":"Asia","qid":"Q11272509","blurb":"local cuisine in Aomori prefecture, Japan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kuroishi%20Tsuyu-Yakisoba01.JPG"},{"id":7293,"name":"uguisu an","country":"Japan","continent":"Asia","qid":"Q11260315","blurb":"sweet green peas paste","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Uguisuan.JPG"},{"id":7294,"name":"Ume suishō","country":"Japan","continent":"Asia","qid":"Q121920223","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E6%96%B0%E6%99%82%E4%BB%A3%E9%87%91%E5%B1%B12%E5%8F%B7%E5%BA%97IMG%2020220305%2002.jpg","url":"https://en.wikipedia.org/wiki/Ume_suish%C5%8D","infobox":true},{"id":7295,"name":"Umegaemochi","country":"Japan","continent":"Asia","qid":"Q11538378","blurb":"Rice cake confection from Fukuoka, Japan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Umegaemochi%20in%20Dazaifu.jpg","url":"https://en.wikipedia.org/wiki/Umegae_mochi","infobox":true},{"id":7296,"name":"unadon","country":"Japan","continent":"Asia","qid":"Q1352897","blurb":"Japanese dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tokyo%20Chikuyotei%20Unadon01s2100.jpg","url":"https://en.wikipedia.org/wiki/Unadon","infobox":true},{"id":7297,"name":"uruka","country":"Japan","continent":"Asia","qid":"Q11260815","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Uruka%2C%20sweetfish%20cuisine%20in%20Japan.jpg"},{"id":7298,"name":"Usukawa Manju","country":"Japan","continent":"Asia","qid":"Q11622168","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Usukawa%20Manj%C5%AB.JPG","url":"https://en.wikipedia.org/wiki/Usukawa_Manju"},{"id":7299,"name":"Wasa Beef","country":"Japan","continent":"Asia","qid":"Q11281795","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Wasabeef%20of%20Yamayoshi%20Seika.jpg"},{"id":7300,"name":"Whistle candy","country":"Japan","continent":"Asia","qid":"Q97278426","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Coris%20whistle%20candy.jpg"},{"id":7302,"name":"yakiniku","country":"Japan","continent":"Asia","qid":"Q2431975","blurb":"Japanese term meaning grilled meat","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Yakiniku%20002.jpg","url":"https://en.wikipedia.org/wiki/Yakiniku","infobox":true,"originClaims":["South Korea","Japan"]},{"id":7303,"name":"yakitori","country":"Japan","continent":"Asia","qid":"Q483163","blurb":"Japanese type of skewered chicken","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cooking%20yakitori.jpg","url":"https://en.wikipedia.org/wiki/Yakitori","infobox":true,"prepSummary":"The meat is cut into small, roughly uniform shapes and skewered with , then seasoned and cooked. Charcoal is the preferred method of cooking as it produces high heat and strong flames while giving off little to no water vapor. This allows the ingredients to cook quickly while imparting a crunchy texture to the skin. Although gas and electric heat sources are sometimes used, they do not develop the same aromas or textures. Traditionally, is cooked on portable charcoal grills. That is the method most often employed by . However, restaurants often use stationary grills and, depending on the situation, higher quality charcoal. At home, appliances known as or are used."},{"id":7304,"name":"yanagawa nabe","country":"Japan","continent":"Asia","qid":"Q11258393","blurb":"Dojo loach pot"},{"id":7305,"name":"Yosenabe","country":"Japan","continent":"Asia","qid":"Q3572640","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Yosenabe%20set.JPG"},{"id":7306,"name":"young donuts","country":"Japan","continent":"Asia","qid":"Q122284518","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Miyata%27s%20young%20donuts.jpg"},{"id":7307,"name":"Yukari","country":"Japan","continent":"Asia","qid":"Q60987903","blurb":"Japanese rice seasoning","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Yukari%20on%20Rice.jpg"},{"id":7309,"name":"Yukkuri","country":"Japan","continent":"Asia","qid":"Q17218222","blurb":"Blobby disembodied head resembling a Touhou Project character","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E3%82%86%E3%81%A3%E3%81%8F%E3%82%8A%E3%81%97%E3%81%A6%E3%81%84%E3%81%A3%E3%81%A6%E3%81%AD%EF%BC%81.jpg","url":"https://en.wikipedia.org/wiki/Yukkuri_shite_itte_ne!!!"},{"id":7311,"name":"Zosui","country":"Japan","continent":"Asia","qid":"Q2625025","blurb":"Japanese rice and vegetable soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kinoko%20Zosui%2C%20at%20Restaurant%20Gusto%20%282012.02.26%29.jpg","url":"https://en.wikipedia.org/wiki/Zosui","infobox":true,"ingredients":["Rice","water"]},{"id":7312,"name":"Kimpul","country":"Georgia","region":"Java","continent":"Elsewhere","qid":"Q13094329","blurb":"food"},{"id":7313,"name":"Nièr beurre","country":"United States","region":"Jersey","continent":"Elsewhere","qid":"Q15647777","blurb":"preserve of apples that is part of the cuisine and culture of Jersey.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ni%C3%A8r%20beurre%20Fa%C3%AEs%27sie%20d%27cidre%202007.jpg","url":"https://en.wikipedia.org/wiki/Ni%C3%A8r_beurre","infobox":true,"ingredients":["Apples"]},{"id":7314,"name":"Gan Guê To","country":"China","region":"Chaoshan","continent":"Elsewhere","qid":"Q125101000","blurb":"snack of Chaoshan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gan%20Gu%C3%AA%20To.jpg","url":"https://en.wikipedia.org/wiki/Gan_Gu%C3%AA_To","infobox":true,"ingredients":["Rice milk","peanut","brown sugar"]},{"id":7315,"name":"galayet bandora","country":"Lebanon","region":"Levant","continent":"Asia","qid":"Q12233354","blurb":"Levantine dish of tomatoes","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D9%82%D9%84%D8%A7%D9%8A%D8%A9%20%D8%A8%D9%86%D8%AF%D9%88%D8%B1%D8%A9.jpg","url":"https://en.wikipedia.org/wiki/Qalayet_bandora","infobox":true,"ingredients":["TomatoesOnions and/or garlicOlive oil"],"course":"BreakfastLunchDinner","originClaims":["Lebanon","Syria"]},{"id":7316,"name":"zarb","country":"Jordan","continent":"Asia","qid":"Q6794563","blurb":"Arabic dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Uncooked%20zarb%20%28cropped%29.jpg"},{"id":7317,"name":"Geonjin noodles","country":"Joseon","continent":"Elsewhere","qid":"Q31178619","blurb":"noodles (South Korean dish)"},{"id":7318,"name":"Älme","country":"Kazakhstan","continent":"Asia","qid":"Q12578785","blurb":"Kazakh dish"},{"id":7319,"name":"Bodyk","country":"Kazakhstan","continent":"Asia","qid":"Q12535788","blurb":"Kazakh meat dish"},{"id":7320,"name":"Bokpe","country":"Kazakhstan","continent":"Asia","qid":"Q12537353","blurb":"Kazakh national dish"},{"id":7321,"name":"Kazakh kurt","country":"Kazakhstan","continent":"Asia","qid":"Q12526065","blurb":"Type of yogurt made from raw or boiled milk","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kasachischer%20Kurt.jpg"},{"id":7322,"name":"Köje","country":"Kazakhstan","region":"China","continent":"Asia","qid":"Q107369606","blurb":"Uyghur/Kyrgyz/Kazakh congee","originClaims":["Kazakhstan","Kyrgyzstan","Russia"]},{"id":7323,"name":"kumis","country":"Kazakhstan","region":"Scythia","continent":"Asia","qid":"Q61081","blurb":"fermented dairy product traditionally made of mare's milk","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kumys-bottle.jpg","url":"https://en.wikipedia.org/wiki/Kumis","infobox":true,"ingredients":["Mare milk"],"originClaims":["Mongolia","Kazakhstan","Kyrgyzstan"]},{"id":7324,"name":"Nauryz kozhe","country":"Kazakhstan","continent":"Asia","qid":"Q12555954","blurb":"Uyghur/Kazakh/Kyrgyz congee","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Navruzkozhe.jpg","url":"https://en.wikipedia.org/wiki/Nauryz_kozhe","infobox":true,"ingredients":["Milk (Kazakh)","broth (Kyrgyz)","horse meat","salt","kashk","grains"],"originClaims":["Kazakhstan","Kyrgyzstan"]},{"id":7325,"name":"sainfoin honey","country":"Kazakhstan","continent":"Asia","qid":"Q140454228","blurb":"monofloral honey from the nectar of sainfoin (Onobrychis viciifolia)","originClaims":["Kyrgyzstan","Kazakhstan","Turkey"]},{"id":7326,"name":"Sochen'","country":"Kievan Rus'","continent":"Elsewhere","qid":"Q68005229","blurb":"lean thin Flatbread"},{"id":7327,"name":"goulash","country":"Hungary","region":"Central Europe","continent":"Elsewhere","qid":"Q205762","blurb":"Hungarian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/2009-09-gulasch-p%C3%B6rk%C3%B6lt-paprikas-3.jpg","url":"https://en.wikipedia.org/wiki/Goulash","infobox":true,"course":"Hot"},{"id":7328,"name":"Trockenbeerenauslese","country":"Austrian Empire","region":"Kingdom of Hungary","continent":"Elsewhere","qid":"Q1639847","blurb":"style of German or Austrian dessert wine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/TBA%20and%20auction%20catalogue.jpg","url":"https://en.wikipedia.org/wiki/Trockenbeerenauslese","infobox":true},{"id":7329,"name":"krentenwegge","country":"Kingdom of the Netherlands","continent":"Elsewhere","qid":"Q123578664","blurb":"very large raisin bread, old dutch tradition","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Britse%20militairen%20marcheren%20van%20Osnabruck%20naar%20Hoek%20van%20Holland%20%2C%20bij%20de%20oversch%2C%20Bestanddeelnr%20915-9992.jpg"},{"id":7330,"name":"Uniekaas","country":"Kingdom of the Netherlands","continent":"Elsewhere","qid":"Q115314439","blurb":"Dutch Cheese"},{"id":7331,"name":"Zaanlander","country":"Kingdom of the Netherlands","continent":"Elsewhere","qid":"Q115294063","blurb":"Dutch cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Zaanlander%20Kaas.jpg"},{"id":7332,"name":"albap","country":"South Korea","region":"Korea","continent":"Elsewhere","qid":"Q30011777","blurb":"roe bibimbap","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Albap%204.jpg","url":"https://en.wikipedia.org/wiki/Albap","infobox":true,"ingredients":["bap","roe","vegetables","kimchi","seaweed flakes."]},{"id":7333,"name":"anju","country":"South Korea","region":"Korea","continent":"Asia","qid":"Q716622","blurb":"food accompanying alcohol","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Korean%20cuisine-Bulgogi-Nakji%20bokkeum.jpg","url":"https://en.wikipedia.org/wiki/Anju_(food)","infobox":true,"ingredients":["various"]},{"id":7334,"name":"bap","country":"South Korea","region":"Korea","continent":"Elsewhere","qid":"Q3848094","blurb":"cooked rice and/or other cereal dish in Korean cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bap%20%28cooked%20rice%29.jpg","url":"https://en.wikipedia.org/wiki/Bap_(rice_dish)","infobox":true,"ingredients":["Rice or other grains"],"prepSummary":"Traditionally, bap was made using gamasot (가마솥, a cast iron cauldron) for a large family; however, in modern times, an electronic rice cooker is usually used to cook rice. A regular heavy-bottomed pot or dolsot (돌솥, stone pot) can also be used. Nowadays, rice cooked in gamasot or dolsot are called sotbap, and are considered delicacies. More nurungji (누룽지, scorched rice) is produced when making gamasot-bap (cast iron cauldron rice) and dolsot-bap (stone pot rice). To make bap, rice is scrubbed in water and rinsed several times. This process produces tteumul (뜨물, water from the last washing of rice). It is then soaked for thirty minutes before boiling, which helps the grains cook evenly."},{"id":7335,"name":"beondegi","country":"South Korea","region":"Korea","continent":"Asia","qid":"Q490759","blurb":"cooked silkworm pupae","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Silkworm%20snack.jpg","url":"https://en.wikipedia.org/wiki/Beondegi","infobox":true,"ingredients":["Silkworm pupae"],"course":"Street food"},{"id":7336,"name":"bibimbap","country":"South Korea","region":"Korea","continent":"Elsewhere","qid":"Q648352","blurb":"Korean rice bowl dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Korean.food-Bibimbap-02.jpg","url":"https://en.wikipedia.org/wiki/Bibimbap","infobox":true,"prepSummary":"Bibimbap uses various ingredients. Common vegetables include julienned oi (cucumber), aehobak (courgette/zucchini), mu (radish), mushrooms, doraji (bellflower root), gim (seaweed), spinach, soybean sprouts, and gosari (bracken fern stems). Dubu (tofu), either plain or sautéed, or a leaf of lettuce may be added, or chicken or seafood may be substituted for beef. For visual appeal, the vegetables are often placed so adjacent colors complement each other."},{"id":7337,"name":"bingsu","country":"South Korea","region":"Korea","continent":"Elsewhere","qid":"Q493784","blurb":"Korean shaved ice dessert with sweet toppings","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bingsu%202.jpg","url":"https://en.wikipedia.org/wiki/Bingsu","infobox":true,"ingredients":["Ice","toppings"],"course":"Dessert"},{"id":7338,"name":"bossam","country":"South Korea","region":"Korea","continent":"Elsewhere","qid":"Q910996","blurb":"Korean dish of boiled pork wraps","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Korean%20cuisine-Bossam-04.jpg","url":"https://en.wikipedia.org/wiki/Bossam","infobox":true,"ingredients":["Pork shoulder","belly","or hand"],"prepSummary":"Although beef can also be used, pork is preferred for bossam. In the case of pork, pork neck is less fat and lighter than pork belly, so it is better to make bossam. The meat is tied with kitchen twine to hold its shape, and boiled in a broth that contains star anise, ginger, white part and root of scallion, garlic, doenjang (soybean paste), coffee powder, tea leaves, and so on, to reduce the gaminess. When cooked, it is rinsed with cold water, untied, and pressed lightly in a cotton cloth to maintain its shape."},{"id":7339,"name":"chueo-tang","country":"South Korea","region":"Korea","continent":"Elsewhere","qid":"Q16262179","blurb":"loach soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chueotang%2C%20Gangjin%2C%20Jeollanam-do.jpg","url":"https://en.wikipedia.org/wiki/Chueo-tang","infobox":true,"ingredients":["Pond loach"],"prepSummary":"Pond loaches are boiled in water until very tender, and sieved to remove bones and skins. The sieved flesh along with beef or chicken broth is then boiled again and seasoned with gochujang (chili paste), doenjang (soybean paste), grated ginger, and ground black pepper."},{"id":7341,"name":"doncha","country":"South Korea","region":"Korea","continent":"Asia","qid":"Q30043860","blurb":"Korean coin-shaped post-fermented tea","url":"https://en.wikipedia.org/wiki/Doncha","infobox":true,"prepSummary":"A lump of doncha, about , can be steeped in of hot water for five to ten minutes. The tea lump is often roasted on both sides over low heat before consumption. Roasting helps with sterilization of the tea leaves, as well as the development of a unique aroma and flavor."},{"id":7342,"name":"eomuk","country":"South Korea","region":"Korea","continent":"Asia","qid":"Q136881027","blurb":"Korean fish cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Assorted%20Eomuk.jpg"},{"id":7343,"name":"galbi-jjim","country":"South Korea","region":"Korea","continent":"Elsewhere","qid":"Q5371702","blurb":"Korean braised short ribs","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Korean%20braised%20beef%20short%20ribs-Galbijjim.jpg","url":"https://en.wikipedia.org/wiki/Galbi-jjim","infobox":true,"ingredients":["Short ribs"],"prepSummary":"Ribs are cut to size and excess blood should be removed. Knife cuts are made in the meat to the bone, allowing the seasoning to seep in. Excess fat is removed from the ribs, either by cutting or removing after parboiling. Soy sauce, sesame oil, scallions, minced garlic, pepper, ground sesame with salt (), ginger juice, and sugar are mixed together with the ribs and are simmered in a large pot on a mid-flame. Cooking is done slowly while occasionally stirring. When the meat is almost cooked, additional seasoning is added with jujube, ginkgo nuts, carrots, and pine nuts, and it is brought back to a boil once again. Chestnuts, shiitake, and seogi mushrooms are added near the end of cooking."},{"id":7344,"name":"gamjabap","country":"South Korea","region":"Korea","continent":"Asia","qid":"Q65234287","blurb":"Korean dish of rice and potatoes"},{"id":7345,"name":"gimbap","country":"United States","region":"Japan (origin)","continent":"Elsewhere","qid":"Q495360","blurb":"Korean seaweed roll","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gimbap%20%28pixabay%29.jpg","url":"https://en.wikipedia.org/wiki/Gimbap","infobox":true,"ingredients":["Gim","bap"],"prepSummary":"Seaweed and rice are the two basic components of gimbap. While short-grain white rice is most commonly used, short-grain brown rice, black rice, or other grains may also serve as the filling. Some varieties of gimbap include cheese, spicy cooked squid, kimchi, luncheon meat, pork cutlet, pepper, or spicy tuna. The gim may be brushed with sesame oil or sprinkled with sesame seeds. In one variation, sliced pieces of gimbap may be lightly fried with an egg coating, which allows stale gimbap to be eaten. Fillings vary, often with vegetarian and vegan options."},{"id":7346,"name":"gochujang","country":"South Korea","region":"Korea","continent":"Elsewhere","qid":"Q699637","blurb":"Korean red chilli paste","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Korean%20gochujang%20Korea%20Agro-Fisheries%20%26%20Food%20Trade%20Corporation.jpg","url":"https://en.wikipedia.org/wiki/Gochujang","infobox":true,"ingredients":["Gochu-garu (chili powder)","glutinous rice","meju-garu (fermented soybean powder)"],"prepSummary":"Gochujang ingredients reported in Jeungbo sallim gyeongje were of powdered and sieved meju (fermented soybeans), of chili powder, and of glutinous rice flour, as well as soup soy sauce for adjusting the consistency."},{"id":7347,"name":"Gwamegi","country":"South Korea","region":"Korea","continent":"Asia","qid":"Q5369082","blurb":"Korean dried fish preparation","url":"https://en.wikipedia.org/wiki/Gwamegi","infobox":true},{"id":7348,"name":"heotjesabap","country":"South Korea","region":"Korea","continent":"Asia","qid":"Q4373369","blurb":"Korean bibimbap variant","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Korean.food-Andong.Hansik-Heotjesabab.jpg","url":"https://en.wikipedia.org/wiki/Heotjesatbap","infobox":true},{"id":7349,"name":"hoe-deopbap","country":"South Korea","region":"Korea","continent":"Elsewhere","qid":"Q8017486","blurb":"raw fish bibimbap","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Korean%20food-Hoedeopbap-01.jpg","url":"https://en.wikipedia.org/wiki/Hoe-deopbap","infobox":true},{"id":7350,"name":"hotteok","country":"South Korea","region":"Korea","continent":"Elsewhere","qid":"Q496999","blurb":"Korean snack food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hotteok.jpg","url":"https://en.wikipedia.org/wiki/Hotteok","infobox":true,"ingredients":["Dough: wheat flour","water","milk","sugar","yeastFilling: brown sugar","honey","peanuts","cinnamon"],"prepSummary":"The dough for is made from wheat flour, water, milk, sugar, and yeast. The dough is allowed to rise for several hours. Handful-sized balls of this stiff dough are filled with a sweet mixture, which may contain brown sugar, honey, chopped peanuts, walnuts, and cinnamon. The filled dough is then placed on a greased griddle, and pressed flat into a large circle, this is done with a stainless steel circle and wooden handle as it cooks. In South Korea, ready-made dry mix is commercially available in plastic packages."},{"id":7351,"name":"hwajeon","country":"South Korea","region":"Korea","continent":"Elsewhere","qid":"Q703147","blurb":"flower cakes","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Korean%20pancake-Jindallae%20hwajeon-03.jpg","url":"https://en.wikipedia.org/wiki/Hwajeon","infobox":true,"ingredients":["Edible flowers","glutinous rice flour","honey"],"prepSummary":"Hwajeon is made of edible petals from seasonal flowers. Typically, rhododendron, pear flower, goldenbell flower, cherry blossom, and violet are used in spring; rose is used in summer; and chrysanthemum and cockscomb are used in autumn. In winter when flowers are scarce in Korea, alternatives like mugwort leaves, waterdropwort leaves, rock tripe, or jujubes are cut into flower shapes and used instead."},{"id":7352,"name":"japchae","country":"South Korea","region":"Korea","continent":"Elsewhere","qid":"Q715040","blurb":"Korean dish of stir-fried glass noodles and vegetables","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Korean.food-Chapchae-01.jpg","url":"https://en.wikipedia.org/wiki/Japchae","infobox":true,"ingredients":["Sweet potato starch noodles"],"prepSummary":"Dangmyeon are pale grey, semi-transparent, chewy and elastic noodles made from sweet potato starch. Noodles are sometimes soaked in hot water and then stir-fried. The assortment of vegetables in japchae may vary, with typical ingredients including mushrooms, carrots, spinach, onions, egg and scallions. Commonly used mushrooms are wood ear, shiitake, and oyster mushrooms. Both beef and pork are commonly used for japchae. Each ingredient is stir-fried separately before being mixed with boiled and drained noodles, and seasoned with soy sauce, sugar, chopped garlic, green onions and sesame oil."},{"id":7353,"name":"jesa","country":"South Korea","region":"Korea","continent":"Asia","qid":"Q12616544","blurb":"class of dishes used for jesa rituals in Korea","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gujeolpan.jpg"},{"id":7354,"name":"Jukkumisamgyeopsal","country":"South Korea","region":"Korea","continent":"Asia","qid":"Q96048649","blurb":"Korean dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Jukkumi-samgyeopsal.jpg"},{"id":7355,"name":"Kimchi","country":"South Korea","region":"Korea","continent":"Elsewhere","qid":"Q141898","blurb":"Traditional Korean dish of fermented vegetables","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gimchi.jpg","url":"https://en.wikipedia.org/wiki/Kimchi","infobox":true,"ingredients":["Korean radish"],"prepSummary":"To make kimchi, cabbage or daikon is sliced into small, uniform pieces to increase surface area. The pieces are then coated with salt to draw out water and increase salt content, which helps preserve them by preventing the growth of harmful microorganisms. This salting process can use 5–7% salt for 12 hours or 15% salt for 3–7 hours. After salting, excess water is drained and the seasoning ingredients are added. Sugar can be used to bind any remaining water. Finally, the brined vegetables are packed into airtight jars and left to ferment at room temperature for 24 to 48 hours. The ideal salt concentration during fermentation is about 3%.","course":"Banchan"},{"id":7356,"name":"Kkwabaegi","country":"South Korea","region":"Korea","continent":"Asia","qid":"Q115131840","blurb":"Korean twisted doughnut","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kkwabaegi.jpg"},{"id":7357,"name":"Kongbap","country":"South Korea","region":"Korea","continent":"Elsewhere","qid":"Q907849","blurb":"cooked rice with (soy)beans","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Korean%20cuisine-Kongbap-01.jpg","url":"https://en.wikipedia.org/wiki/Kongbap","infobox":true,"ingredients":["Rice","soybeans"]},{"id":7358,"name":"Korean black goat stew","country":"South Korea","region":"Korea","continent":"Elsewhere","qid":"Q28455614","blurb":"Korean goat stew dish","url":"https://en.wikipedia.org/wiki/Heugyeomso-tang","infobox":true,"ingredients":["Goat meat"]},{"id":7359,"name":"Kuksu","country":"South Korea","region":"Korea","continent":"Elsewhere","qid":"Q60738834","blurb":"Uzbek-Korean noodle dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kuksi.jpg","url":"https://en.wikipedia.org/wiki/Kuksi","infobox":true,"ingredients":["Korean noodles"],"originClaims":["South Korea","Russia"]},{"id":7360,"name":"makchang-gui","country":"South Korea","region":"Korea","continent":"Elsewhere","qid":"Q6738866","blurb":"beef abomasum","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/2%EB%AF%B8-%EB%A7%89%EC%B0%BD%EA%B5%AC%EC%9D%B4.jpg","url":"https://en.wikipedia.org/wiki/Makchang","infobox":true,"ingredients":["Beef abomasum or pork rectum"],"prepSummary":"Makchang is usually grilled over a barbecue, but preparation has to be done beforehand to rid the meat of odd odors and excessive fat. The meat may either be pre-boiled in water seasoned with doenjang, onions, medicinal herbs and such, or pre-marinated in a sauce made of various fruit (apple, Korean pear, pineapple, kiwi, etc.) before grilling. The dipping sauce is made from a mixture of doenjang, ground beans, ground red pepper, and chopped scallions."},{"id":7361,"name":"meju","country":"South Korea","region":"Korea","continent":"Elsewhere","qid":"Q842221","blurb":"fermented soybean bricks","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Meju%20%28fermented%20soybean%29.jpg","url":"https://en.wikipedia.org/wiki/Meju","infobox":true,"ingredients":["Soybeans"],"prepSummary":"Meju is usually made between October and December, typically around ipdong in early November. However, the specific time and the process followed when making meju varies across regions, and depends on which food it will be used to make. Meju for Korean royal court cuisine was made around the fourth month of the lunar calendar, while meju made for home cooking was made around the tenth or twelfth month of the lunar calendar. Fungi and bacteria, mainly Bacillus subtilis and various Aspergillus strains, are responsible for the fermentation of meju."},{"id":7362,"name":"mulhoe","country":"South Korea","region":"Korea","continent":"Asia","qid":"Q59533377","blurb":"Korean cold soup made with raw fish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Jaridom-mulhoe.jpg"},{"id":7363,"name":"namul","country":"South Korea","region":"Korea","continent":"Asia","qid":"Q1062144","blurb":"Korean vegetable dishes","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Korean%20food-Bibim%20ssambap%20ingredient-01.jpg","url":"https://en.wikipedia.org/wiki/Namul","infobox":true,"prepSummary":"For namul as a dish, virtually any type of vegetable, herb, or green can be used, and the ingredient includes roots, leaves, stems, seeds, sprouts, petals, and fruits. Some seaweeds and mushrooms, and even animal products such as beef tendons are also made into namuls. Although in most cases the vegetables (and non-vegetable namul ingredients) are blanched before being seasoned, the method of preparation can also vary; they may be served fresh (raw), boiled, fried, sautéed, fermented, dried, or steamed. Namul can be seasoned with salt, vinegar, sesame oil and perilla oil, regular soy sauce and soup soy sauce, doenjang (soybean paste), gochujang, and many other spices and condiments."},{"id":7364,"name":"neobiani","country":"South Korea","region":"Seoul","continent":"Elsewhere","qid":"Q16159647","blurb":"thinly sliced, marinated, and grilled beef","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Neobiani.jpg","url":"https://en.wikipedia.org/wiki/Neobiani","infobox":true,"ingredients":["Beef"]},{"id":7365,"name":"okchundang","country":"South Korea","region":"Korea","continent":"Elsewhere","qid":"Q28701751","blurb":"traditional Korean sweet","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Okchundang.jpg","url":"https://en.wikipedia.org/wiki/Okchun-dang","infobox":true,"ingredients":["Rice flour"]},{"id":7366,"name":"Osambulgogi","country":"South Korea","region":"Korea","continent":"Asia","qid":"Q96048720","blurb":"Korean dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Korean%20cuisine-Osam%20bulgogi-01.jpg"},{"id":7367,"name":"Saealsim","country":"South Korea","region":"Korea","continent":"Asia","qid":"Q112073818","blurb":"Korean rice ball"},{"id":7368,"name":"Sikhye","country":"South Korea","region":"Korea","continent":"Asia","qid":"Q701054","blurb":"Korean rice-malt drink","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Korean%20rice%20punch-Sikhye-01A.jpg","url":"https://en.wikipedia.org/wiki/Sikhye","infobox":true,"prepSummary":"Sikhye is made by pouring malt water onto cooked rice. The malt water steeps in the rice at typically 62 degrees Celsius until grains of rice appear on the surface. The liquid is filtered and boiled until it gets sweet enough (no sugar is added to this drink). In South Korea and in overseas Korean grocery stores, sikhye is readily available in cans or plastic bottles. One of the largest South Korean producers of sikhye is the Vilac company of Busan. Most canned sikhye typically have a residue of cooked rice at the bottom. Homemade sikhye is often served after a meal in a Korean restaurant."},{"id":7369,"name":"sujebi","country":"South Korea","region":"Korea","continent":"Elsewhere","qid":"Q1145039","blurb":"hand-pulled dough soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Korean.cuisine-Sujebi-01.jpg","url":"https://en.wikipedia.org/wiki/Sujebi","infobox":true},{"id":7370,"name":"tteokbokki","country":"South Korea","region":"Korea","continent":"Elsewhere","qid":"Q1190475","blurb":"South Korean dish made from rice and flour cakes","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Korean.snacks-Tteokbokki-08.jpg","url":"https://en.wikipedia.org/wiki/Tteokbokki","infobox":true,"ingredients":["(rice cakes)","fishcake","gochujang"]},{"id":7371,"name":"ugeoji","country":"South Korea","region":"Korea","continent":"Elsewhere","qid":"Q30646347","blurb":"trimmed outer leaves or stems of cabbage, radish, and other greens","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ugeoji.jpg","url":"https://en.wikipedia.org/wiki/Ugeoji","infobox":true},{"id":7372,"name":"ulmyeon","country":"South Korea","region":"Korea","continent":"Elsewhere","qid":"Q845376","blurb":"Korean-Chinese seafood noodle dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ulmyeon.jpg","url":"https://en.wikipedia.org/wiki/Ulmyeon","infobox":true,"ingredients":["Noodles","vegetables (shiitake mushrooms","white button mushrooms","carrots)","eggs","seafood (sea cucumber","shrimp","squid or cuttlefish)"]},{"id":7373,"name":"wolgwa-chae","country":"South Korea","region":"Korea","continent":"Elsewhere","qid":"Q705381","blurb":"Korean food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Korean%20cuisine-Wolgwachae-Shredded%20Oriental%20pickling%20melon-01B.jpg","url":"https://en.wikipedia.org/wiki/Wolgwa-chae","infobox":true,"ingredients":["Oriental pickling melon","beef","mushrooms","bukkumi","vegetables"],"prepSummary":"In modern South Korea, aehobak has largely replaced Oriental pickling melon for making the dish, due to the latter vegetable's rarity. Beef, mushrooms, and other vegetables are julienned, and each of the ingredients is separately seasoned and stir-fried. Aromatics such as scallions and garlic may be added when stir-frying the ingredients. Thin bukkumi, made with glutinous rice flour into circles around in diameter, may be used either whole or julienned. Stir-fried ingredients are mixed together with sesame oil, ground black pepper, and crushed toasted sesame seeds.","course":"Warm"},{"id":7374,"name":"yaksik","country":"South Korea","region":"Korean-speaking areas","continent":"Elsewhere","qid":"Q705123","blurb":"Korean dessert of glutinous rice, chestnuts, jujubes, and pine nuts","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Yaksik.jpg","url":"https://en.wikipedia.org/wiki/Yaksik","infobox":true,"ingredients":["glutinous rice","chestnuts","jujubes","pine nut"],"prepSummary":"Glutinous rice is steamed and mixed with honey, brown sugar, and ganjang to colorize the rice. Soft-boiled chestnuts, pine nuts, sesame oil and quartered jujubes with the seeds removed are added to this mixture with the entire mix is resteamed. The yaksik is then put into desired shapes such as flat squares and left to cool before eating. Over time, South Koreans have developed more modernized ways of cooking yaksik such as utilizing a rice pressure cooker. Yaksik is typically eaten at room temperature and can be kept in cooler conditions for about a few days."},{"id":7375,"name":"jajangmyeon","country":"China","region":"East Asia","continent":"Elsewhere","qid":"Q1141033","blurb":"Chinese-style Korean noodle dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Korean%20black%20bean%20noodle%20dish-Jaengban%20Jajangmyeon-01.jpg","url":"https://en.wikipedia.org/wiki/Jajangmyeon","infobox":true,"ingredients":["cumian","chunjang","meat","vegetables","sometimes seafood"],"prepSummary":"Jajangmyeon uses thick, hand-made or machine-pulled noodles made from wheat flour, salt, baking soda, and water. The sauce, jajang, is made with fried chunjang with other ingredients, such as soy sauce (or oyster sauce), meat (usually pork, but sometimes beef), seafood (usually squid or shrimp), aromatics (scallions, ginger, and garlic), vegetables (usually onions, zucchini or Korean zucchini, or cabbage), stock, and starch slurry. When served, jajangmyeon may be topped with julienned cucumber, scallions, egg garnish, boiled or fried egg, blanched shrimp or stir-fried bamboo shoot slices.","originClaims":["China","South Korea"]},{"id":7376,"name":"Onion casserole from Gjakova","country":"Kosovo","continent":"Europe","qid":"Q16359321","blurb":"Baked dish consisting mainly of roasted onions, and meat"},{"id":7377,"name":"Prizren Noodles","country":"Kosovo","continent":"Europe","qid":"Q121858197","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Jufka%20prizreni%20me%20fruta%20deti5.jpg"},{"id":7378,"name":"Samun with gjiza","country":"Kosovo","continent":"Europe","qid":"Q122960937","blurb":"Samun, a kind of pita bread baked with gjiza (ricotta like dairy) and herbs. Specialty from Prizren"},{"id":7379,"name":"Samun with suxhuk","country":"Kosovo","continent":"Europe","qid":"Q122960896","blurb":"Samun, a kind of pita bread baked with slices of suxhuk sausage on top. Specialty from Gjakova","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Samun%20me%20suxhuk.jpg"},{"id":7380,"name":"Tomato casserole from Gjakova","country":"Kosovo","continent":"Europe","qid":"Q13046648","blurb":"Baked dish consisting mainly of tomatoes, onions and beef"},{"id":7381,"name":"Aqît","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q6909182","blurb":"Kurdish food"},{"id":7382,"name":"Avanît","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q13175502","blurb":"Kurdish food"},{"id":7383,"name":"Babuko","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q6032139","blurb":"Turkish dish"},{"id":7384,"name":"Bêran","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q6927204","blurb":"Kurdish dish"},{"id":7385,"name":"Bîstan","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q6928578","blurb":"Kurdish salad"},{"id":7386,"name":"Bûmbar","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q6928855","blurb":"Kurdish food"},{"id":7387,"name":"Derf","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q6935968","blurb":"Kurdish meal"},{"id":7388,"name":"Dewliser","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q6936882","blurb":"Kurdish dish"},{"id":7389,"name":"Doxave","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q6939379","blurb":"Kurdish food"},{"id":7390,"name":"Gulûl","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q6956882","blurb":"Kurdish dish"},{"id":7391,"name":"Harşo","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q6960349","blurb":"Kurdish food"},{"id":7392,"name":"Hebnîsk","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q6960802","blurb":"Lentil dish"},{"id":7393,"name":"Hêkerûn","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q6966108","blurb":"Type of omelette"},{"id":7394,"name":"Hesîde","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q13175725","blurb":"Kurdish dessert"},{"id":7395,"name":"Hevrîşk","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q6963832","blurb":"Food made from bread and oil"},{"id":7396,"name":"Hirçkî","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q6964951","blurb":"Kurdish dish"},{"id":7397,"name":"Kalbûnî","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q6968166","blurb":"Kurdish dish"},{"id":7398,"name":"Kelane","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q5690994","blurb":"flat bread with varied fillings from Kurdistan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kelane%20-%20A%20kurdish%20food.jpg","url":"https://en.wikipedia.org/wiki/Kelane_(bread)","infobox":true,"ingredients":["Wheat flour","Sour dough","Scallion"]},{"id":7399,"name":"Kêpayî","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q6980923","blurb":"Kurdish dish"},{"id":7400,"name":"Kesmaşî","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q6973180","blurb":"Kurdish dish"},{"id":7401,"name":"Kuftesîr","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q6978616","blurb":"Kurdish dish"},{"id":7402,"name":"Kuftetirş","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q6978633","blurb":"Meatball from Kurdish cuisine"},{"id":7403,"name":"Kumspî","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q6979159","blurb":"Kurdish food"},{"id":7404,"name":"Lêvenî","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q6983246","blurb":"Kurdish soup"},{"id":7405,"name":"Maşik","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q6987250","blurb":"Kurdish dish"},{"id":7406,"name":"Meftune","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q6987533","blurb":"Kurdish food"},{"id":7407,"name":"Mertoxe","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q13175843","blurb":"Kurdish dish"},{"id":7408,"name":"Navoşk","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q7000669","blurb":"Kurdish food"},{"id":7409,"name":"Panîrok","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q13175914","blurb":"food product"},{"id":7410,"name":"Parêv","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q13175918","blurb":"Kurdish rice dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Vegetable%20Biryani.JPG"},{"id":7411,"name":"Patîle","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q7009815","blurb":"Kurdish name for a type of bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pat%C3%AEle.jpg"},{"id":7412,"name":"Pîçik","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q7020912","blurb":"Kurdish food"},{"id":7413,"name":"Pirtik","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q7014585","blurb":"Kurdish food"},{"id":7414,"name":"Piyazmaş","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q7015481","blurb":"Kurdish cuisine appetizer"},{"id":7415,"name":"Qirîs","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q7030277","blurb":"Kurdish dish"},{"id":7416,"name":"Qopo","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q7031701","blurb":"Kurdish food"},{"id":7417,"name":"Sembîsek","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q7049396","blurb":"Dish from Kurdish cuisine"},{"id":7418,"name":"Serbizêr","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q7050341","blurb":"Kurdish dish"},{"id":7419,"name":"Sînor","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q7060247","blurb":"Kurdish dish"},{"id":7420,"name":"Şirdan","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q13176778","blurb":"Kurdish dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Xwarin-shingal5.jpg"},{"id":7421,"name":"Sîrmastok","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q7060305","blurb":"Garlic and yogurt sauce"},{"id":7422,"name":"Soneberî","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q7057222","blurb":"Dish of Kurdish cuisine"},{"id":7423,"name":"Sovanî","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q7057891","blurb":"Kurdish dish"},{"id":7424,"name":"Taweşeht","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q7062059","blurb":"Kurdish dish"},{"id":7425,"name":"Xîlok","country":"Turkey","region":"Kurdistan","continent":"Elsewhere","qid":"Q13176318","blurb":"Kurdish dessert"},{"id":7426,"name":"oromo","country":"Kyrgyzstan","continent":"Asia","qid":"Q1048130","blurb":"Central Asian steamed pie","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Oromo%20%28dish%29.jpg","url":"https://en.wikipedia.org/wiki/Orama_(dish)","infobox":true,"ingredients":["Dough: flour","water","saltFilling: meat","potatoes","animal fat","sometimes pumpkin"]},{"id":7427,"name":"Shakarap","country":"Kyrgyzstan","continent":"Asia","qid":"Q12817265","blurb":"salad from Central Asia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Shakarab.jpg","url":"https://en.wikipedia.org/wiki/Shakarap","infobox":true,"originClaims":["Kyrgyzstan","Tajikistan","Uzbekistan"]},{"id":7428,"name":"Kotlovina","country":"Croatia","region":"Labin","continent":"Elsewhere","qid":"Q12634793","blurb":"Croatian dish","url":"https://en.wikipedia.org/wiki/Kotlovina","infobox":true},{"id":7430,"name":"Mum","country":"Laos","continent":"Asia","qid":"Q20585441","blurb":"dish originated in Isan region of Thailand and Laos","originClaims":["Thailand","Laos"]},{"id":7432,"name":"Chupe Andino","country":"Latin America","continent":"Elsewhere","qid":"Q25056748","blurb":"stews and soups from the Andes region","url":"https://en.wikipedia.org/wiki/Chupe_andino","infobox":true},{"id":7433,"name":"Cocada","country":"Latin America","region":"Iberian Peninsula","continent":"Elsewhere","qid":"Q2981212","blurb":"traditional coconut confection found in Latin America","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cocada%20de%20Muriqui%202.png","url":"https://en.wikipedia.org/wiki/Cocada","infobox":true,"ingredients":["Eggs","shredded coconut","food coloring","sugar","brown sugar","coconut milk","condensed milk","fruit syrup"],"course":"Room temperature"},{"id":7434,"name":"dulce de batata","country":"Latin America","continent":"Elsewhere","qid":"Q2920546","blurb":"sweet potato jelly","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dulce%20de%20batata1.JPG","url":"https://en.wikipedia.org/wiki/Dulce_de_batata","infobox":true,"ingredients":["Sweet potatoes"],"prepSummary":"While the traditional method of preparation is to slow-cook sweet potatoes with sugar, then use gelatin to mold it into a jelly, optional ingredients such as vanilla, chocolate, and cherries are commonly added as well. A roughly contemporary recipe from Uruguay suggests that the sweet potatoes should be washed and then soaked for one hour in limewater before being slowly cooked, rested until the next day, and finished cooking with orange peel or cinnamon for flavor."},{"id":7435,"name":"Mazamorra","country":"Latin America","region":"Spain","continent":"Elsewhere","qid":"Q1131897","blurb":"beverage from Iberia or Latin America","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mazamorra%20de%20Paraguay.jpg","url":"https://en.wikipedia.org/wiki/Mazamorra","infobox":true,"course":"Drink, dessert","originClaims":["Spain","Latin America"]},{"id":7437,"name":"Jāņi cheese","country":"Latvia","continent":"Europe","qid":"Q16359149","blurb":"type of cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Caraway%20cheese.jpg","url":"https://en.wikipedia.org/wiki/J%C4%81%C5%86i_cheese","infobox":true,"prepSummary":"The basic ingredients of the dish are curd produced from both soured milk and fresh milk. Traditionally, caraway seeds, salt and eggs are added during cooking, as well as butter or cream if wishing to increase fat content. The cheese is made by heating whole milk, adding curd, and then cooking the mixture until fluffy curds separate from a clear whey. The whey is discarded when the cheese mass reaches a temperature of . At this point, the curds are placed into a skillet or cooking pan, and a mixture of egg, butter, salt, and caraway seeds is stirred into it. Once a solid and firm ball is formed, the cheese is placed in a cheesecloth to drain and often pressed by placing weight on it."},{"id":7439,"name":"Balila","country":"Lebanon","continent":"Asia","qid":"Q4850911","blurb":"Levantine dish","url":"https://en.wikipedia.org/wiki/Balila_(dish)","infobox":true,"ingredients":["Chickpeas"],"course":"Hot"},{"id":7440,"name":"kibbeh bil siniyeh","country":"Lebanon","region":"Syria","continent":"Asia","qid":"Q118956765","blurb":"dish of Levantine cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kibbeh%20Bil%20Sanieh.jpg","originClaims":["Lebanon","Levant"]},{"id":7441,"name":"kibbeh samak","country":"Lebanon","continent":"Asia","qid":"Q139597098","blurb":"Lebanese dish made of fish meat","originClaims":["Lebanon","Levant"]},{"id":7442,"name":"layali lubnan","country":"Lebanon","region":"Levant","continent":"Asia","qid":"Q12237734","blurb":"dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D9%84%D9%8A%D8%A7%D9%84%D9%8A%20%D9%84%D8%A8%D9%86%D8%A7%D9%86.jpg","url":"https://en.wikipedia.org/wiki/Layali_lubnan","infobox":true,"ingredients":["Semolina","milk","sugar","rose water","orange blossom water","cream"],"prepSummary":"The dish consists of a layer of semolina pudding, usually prepared by boiling milk, semolina, and rose water together in a pan, sometimes gum arabic is added, After the pudding is done, the dessert is topped with nuts, pistachios, qatir, and sometimes rose petals.","course":"Dessert"},{"id":7443,"name":"Malban","country":"Lebanon","continent":"Asia","qid":"Q3281619","blurb":"Lebanese sweet"},{"id":7444,"name":"Mishṭāʿ al-ǧrīsh","country":"Lebanon","continent":"Asia","qid":"Q125635868","blurb":"Lebanese flatbread"},{"id":7445,"name":"Sfouf","country":"Lebanon","continent":"Asia","qid":"Q7459736","blurb":"cake from Lebanon","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sfoufs%20%288280943024%29%20%28cropped%29.jpg","url":"https://en.wikipedia.org/wiki/Sfouf","infobox":true,"ingredients":["Semolina flour","turmeric","sugar","pine nuts"]},{"id":7446,"name":"dagga","country":"Levant","continent":"Elsewhere","qid":"Q139501650","blurb":"spicy tomato salad from Gaza"},{"id":7447,"name":"Jibneh Arabieh","country":"Levant","continent":"Elsewhere","qid":"Q1959979","blurb":"middle Eastern cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D8%AC%D8%A8%D9%861.jpg","url":"https://en.wikipedia.org/wiki/Jibneh_Arabieh","infobox":true,"originClaims":["Middle East","Levant"]},{"id":7448,"name":"kibbeh labaniyeh","country":"Levant","continent":"Elsewhere","qid":"Q12234417","blurb":"dish of Levantine cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D9%83%D8%A8%D8%A9%20%D9%84%D8%A8%D9%86%D9%8A%D8%A9.jpg"},{"id":7449,"name":"kibbeh safarjaliyeh","country":"Levant","continent":"Elsewhere","qid":"Q123310300","blurb":"dish of Syrian cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kibbeh%20Safarjaliyeh.jpg","url":"https://en.wikipedia.org/wiki/Kibbeh_safarjaliyeh","infobox":true,"prepSummary":"It is made by pounding bulgur wheat with ground meat into a paste and forming it into balls stuffed with butter and spices. The kibbeh is boiled before being simmered in the beef broth with the pomegranate juice, meat, and quince. Typically, the dish is served warm as an appetizer or first course."},{"id":7450,"name":"Madlouqa","country":"Levant","continent":"Elsewhere","qid":"Q139582297","blurb":"Levantine dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Madlouka%20Shamiah.jpg"},{"id":7451,"name":"Meghli","country":"Lebanon","continent":"Elsewhere","qid":"Q6809071","blurb":"Levantine rice pudding","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D0%9C%D0%B8%D0%B3%D0%BB%D0%B8%20%D1%81%20%D0%B4%D0%BE%D0%B1%D0%B0%D0%B2%D0%BA%D0%B0%D0%BC%D0%B8.JPG","url":"https://en.wikipedia.org/wiki/Meghli","infobox":true,"ingredients":["Rice flour","sugar","anise","caraway","cinnamon","coconut","almonds","pistachios"],"course":"Dessert"},{"id":7452,"name":"qatayef","country":"Levant","region":"Egypt","continent":"Elsewhere","qid":"Q2571599","blurb":"Middle Eastern dessert in the form of small pancakes stuffed with sweet filling","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kataef%2012.jpg","url":"https://en.wikipedia.org/wiki/Qatayef","infobox":true,"ingredients":["Semolina flour","flour","sugar","yeast"],"prepSummary":"Qatayef is the general name of the dessert as a whole and, more specifically, the batter. It is usually made out of wheat or semolina flour, baking powder, water, yeast, and sometimes sugar. The result of the batter being poured onto a round hot plate appears similar to pancakes, except only one side is cooked, then stuffed and folded. Although some vendors make qatayef manually, machines that automate automate the process exist. Qatayef satati is deep fried (or baked) pastry filled with either unsalted sweet cheese a mixture of any of hazelnuts, walnuts, almonds, pistachios, raisins, powdered sugar, vanilla extract, rose extract, and cinnamon."},{"id":7453,"name":"Shakriyeh","country":"Levant","continent":"Elsewhere","qid":"Q12218191","blurb":"Levantine yogurt and lamb stew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/MyPlate%20gov%20Cultural%20Food%20%2820241025-USDA-FNS-UNK-0047%29.jpg","url":"https://en.wikipedia.org/wiki/Shakriyeh","infobox":true,"ingredients":["Lamb","yogurt"],"prepSummary":"The dish is traditionally prepared by cooking lamb meat in laban rayeb with aromatics and spices, often topped with garlic, and served with vermicelli rice. Some varieties use chicken in place of lamb. Despite the similarity to mansaf, it does not use jameed.","course":"Main"},{"id":7454,"name":"snounieh","country":"Levant","continent":"Elsewhere","qid":"Q139569390","blurb":"Levantine dessert based on boiled wheat"},{"id":7455,"name":"vine leaf roll","country":"Levant","continent":"Elsewhere","qid":"Q2548949","blurb":"dishes made by stuffing rice, cheese or ground meat in vine (grape) leaves (rolls)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Etli%20yaprak%20sarma%20in%20Turkey.jpg","url":"https://en.wikipedia.org/wiki/Ntolm%C3%A1s","originClaims":["Turkey","Levant"]},{"id":7456,"name":"Zalabiyeh","country":"Levant","region":"Middle East","continent":"Elsewhere","qid":"Q96067581","blurb":"deep-fried pastry common to the Near East and Indian subcontinent","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Jalebi%20Colors.JPG","url":"https://en.wikipedia.org/wiki/Zalabiyeh","infobox":true,"ingredients":["Batter (flour","yeast","water","salt)","sugar","Optional: eggs","milk","sesame oil"]},{"id":7457,"name":"Plasas","country":"Liberia","continent":"Africa","qid":"Q135334986","blurb":"traditional dish prepared in Ghana","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Palava%20sauce%20w-%20cocoyam%20leaf%20%285612472154%29.jpg","originClaims":["Ghana","Sierra Leone","Liberia"]},{"id":7458,"name":"bazeen","country":"Libya","continent":"Africa","qid":"Q4164571","blurb":"unleavened bread in Libyan cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bazin.jpg","url":"https://en.wikipedia.org/wiki/Bazin_(bread)","infobox":true,"ingredients":["wheat or barley","water","salt"]},{"id":7459,"name":"Libyan tea","country":"Libya","continent":"Africa","qid":"Q28162884","blurb":"Traditional beverage","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Libyan%20green%20tea.jpg","url":"https://en.wikipedia.org/wiki/Libyan_tea","infobox":true},{"id":7460,"name":"Mafrum","country":"Libya","continent":"Africa","qid":"Q6585018","blurb":"Libyan-Jewish and Tunisian-Jewish meat dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D7%9E%D7%A4%D7%A8%D7%95%D7%9D%20%D7%91%D7%99%D7%AA%D7%99%20%D7%9E%D7%A1%D7%95%D7%A8%D7%AA%D7%99.jpg","url":"https://en.wikipedia.org/wiki/Mafrum","infobox":true,"originClaims":["Libya","Tunisia"]},{"id":7461,"name":"Mebakbeka","country":"Libya","continent":"Africa","qid":"Q12238558","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mebakbaka.jpg"},{"id":7462,"name":"Usban","country":"Tunisia","continent":"Africa","qid":"Q3051726","blurb":"North African dish of sausage stuffed with rice, herbs, lamb, chopped liver and heart","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D8%B9%D8%B5%D8%A8%D8%A7%D9%86%20%D8%AA%D9%88%D9%86%D8%B3%D9%8A%201.JPG","url":"https://en.wikipedia.org/wiki/Usban","infobox":true,"ingredients":["rice","herbs","lamb","chopped liver","heart"]},{"id":7463,"name":"apple butter","country":"Belgium","region":"Limburg","continent":"Elsewhere","qid":"Q259550","blurb":"highly concentrated form of apple sauce produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rheinisches%20Apfelkraut%2C%20Feinkost%20Appel%2C%20Metaldose-4484.jpg","url":"https://en.wikipedia.org/wiki/Apple_butter","infobox":true,"ingredients":["Apples","cider or water"],"originClaims":["Belgium","Netherlands","Germany"]},{"id":7464,"name":"Džiugas cheese","country":"Lithuania","continent":"Europe","qid":"Q89889766","blurb":"type of cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dziugas%20BL%20syr.jpg"},{"id":7465,"name":"grybukai","country":"Lithuania","continent":"Europe","qid":"Q134603479","blurb":"mushroom-shaped cookies from Lithuania","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Meduoliniai%20grybai%2C%20Lietuva.JPG"},{"id":7466,"name":"Kepta duona","country":"Lithuania","continent":"Europe","qid":"Q110301589","blurb":"Lithuanian, latvian garlic bread chips","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fried%20Lithuanian%20bread%20with%20garlic.JPG","originClaims":["Lithuania","Latvia"]},{"id":7467,"name":"kūčiukai","country":"Lithuania","continent":"Europe","qid":"Q518601","blurb":"small round crunchy biscuits made from wheat flour, poppy seeds, sugar","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kuciukai.jpg","url":"https://en.wikipedia.org/wiki/K%C5%AB%C4%8Diukai","infobox":true,"ingredients":["Dough","leavening agent","poppy seeds"]},{"id":7468,"name":"wafer cookie","country":"Lithuania","continent":"Europe","qid":"Q1226651","blurb":"thin type of biscuit","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Oblea%20de%20Cip%C3%A9rez.jpg","url":"https://en.wikipedia.org/wiki/Oblea","infobox":true,"originClaims":["Spain","Germany","Poland","Lithuania","Slovakia","Italy","Czech Republic","Colombia","Mexico"]},{"id":7469,"name":"Žemaičių blynai","country":"Lithuania","continent":"Europe","qid":"Q22230906","blurb":"Lithuanian potato and meat dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%C5%BDemai%C4%8Di%C5%B3%20blynai.jpg"},{"id":7470,"name":"jambalaya","country":"United States","region":"Louisiana","continent":"Elsewhere","qid":"Q1364509","blurb":"Louisiana Creole and Cajun rice dish of meat and vegetables mixed with rice","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Jambalaya%20%2830750226186%29.jpg","url":"https://en.wikipedia.org/wiki/Jambalaya","infobox":true,"ingredients":["Meats","vegetables","stock","rice","seasoning"]},{"id":7471,"name":"frikandel","country":"Low Countries","continent":"Elsewhere","qid":"Q1464898","blurb":"fried meat product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Patat%20met.jpg","url":"https://en.wikipedia.org/wiki/Frikandel","infobox":true},{"id":7472,"name":"Mohnzelten","country":"Austria","region":"Lower Austria","continent":"Elsewhere","qid":"Q1258151","blurb":"Sweet Austrian pastry that's a specialty of the Waldviertel region","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mohnzelte-02.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7473,"name":"Kuddelfleck","country":"Luxembourg","continent":"Europe","qid":"Q137995719","blurb":"traditional Luxembourgish dish made of boiled tripe"},{"id":7474,"name":"Verwurelter","country":"Luxembourg","continent":"Europe","qid":"Q124060793","blurb":"Luxembourgish pastry","url":"https://en.wikipedia.org/wiki/Verwurelter","infobox":true},{"id":7475,"name":"Koba","country":"Madagascar","continent":"Africa","qid":"Q17107651","blurb":"confectionery sweet","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kobandravina%20dessert%20snack%20food%20Antananarivo%20Madagascar.jpg","url":"https://en.wikipedia.org/wiki/Koba_(sweet)","infobox":true,"ingredients":["Ground peanuts","brown sugar","rice flour"]},{"id":7476,"name":"Koba (sweet)","country":"Madagascar","continent":"Africa","qid":"Q133748072","blurb":"sweet","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/G%C3%A2teau%20malgache%20cuit%20%28koba%20masaka%29.jpg"},{"id":7477,"name":"Lasary","country":"Madagascar","continent":"Africa","qid":"Q64667651","blurb":"type of Madagascan salad","url":"https://en.wikipedia.org/wiki/Lasary","infobox":true},{"id":7478,"name":"Mokary","country":"Madagascar","region":"Diana Region","continent":"Africa","qid":"Q19820043","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Houti%2002.jpg"},{"id":7479,"name":"Ramanonaka","country":"Madagascar","continent":"Africa","qid":"Q131181337","blurb":"traditional Malagasy snack, typically sold as street food, made primarily from rice flour"},{"id":7480,"name":"Rock Salt of Ranomay","country":"Madagascar","continent":"Africa","qid":"Q136445830","blurb":"Rock salt of Madagascar"},{"id":7481,"name":"Romazava","country":"Madagascar","continent":"Africa","qid":"Q3441149","blurb":"Malagasy stew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Madagaskar%20stew%202019-10-01.jpg","url":"https://en.wikipedia.org/wiki/Romazava","infobox":true,"course":"Hot"},{"id":7482,"name":"sahoaba","country":"Madagascar","continent":"Africa","qid":"Q123691926","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sawaba%20katakata%2001.jpg"},{"id":7483,"name":"sugarcane honey","country":"United States","region":"Madeira","continent":"Elsewhere","qid":"Q11891415","blurb":"syrup produced from sugar cane","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Melado%20%28redu%C3%A7%C3%A3o%20de%20caldo%20de%20cana%20para%20fazer%20rapadura%29.jpg"},{"id":7484,"name":"gazelle ankles","country":"Maghreb","continent":"Elsewhere","qid":"Q2364865","blurb":"traditional Maghrebi cookie made with almond paste and orange blossom water","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D9%83%D8%B9%D8%A8%20%D8%A7%D9%84%D8%BA%D8%B2%D8%A7%D9%84.jpg","url":"https://en.wikipedia.org/wiki/Gazelle_ankles","infobox":true,"ingredients":["almond paste"],"course":"dessert"},{"id":7485,"name":"Griouech","country":"Maghreb","region":"Algeria","continent":"Elsewhere","qid":"Q3116770","blurb":"Griwech is a popular Algerian dessert that reflects the country's appreciation of elaborate and savory sweets. This dish consists of fried pastry that has been carefully formed into a flower or knot.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D8%B7%D8%A8%D9%82%20%D8%AD%D9%84%D9%88%D9%89%20%D8%A7%D9%84%D9%82%D8%B1%D9%8A%D9%88%D8%B4.jpg"},{"id":7486,"name":"ras el hanout","country":"Maghreb","continent":"Elsewhere","qid":"Q1067261","blurb":"food spice","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ras.el.hanout.jpg","url":"https://en.wikipedia.org/wiki/Ras_el_hanout","infobox":true},{"id":7487,"name":"tajine","country":"Maghreb","region":"Morocco","continent":"Elsewhere","qid":"Q865004","blurb":"traditional Amazigh (Berber) stew named after the earthenware pot it was cooked in Maghreb","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tajine%20marocain.jpg","url":"https://en.wikipedia.org/wiki/Tagine","infobox":true,"prepSummary":"The traditional tagine pottery is earthenware, sometimes painted or glazed, and consists of two parts: a circular base unit that is flat with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to return condensation to the bottom. Some liquid is also gradually absorbed by the unglazed ceramic interior. After most of the liquid is either evaporated or reabsorbed by the food, the hot ceramic tagine serves as a oven to bake it. The food author Paula Wolfert describes tagine cooking as a \"magical process\" which braises, steams, and bakes ingredients in one vessel."},{"id":7488,"name":"Kunga cake","country":"Malawi","region":"African Great Lakes","continent":"Africa","qid":"Q54165556","blurb":"East African food","url":"https://en.wikipedia.org/wiki/Kunga_cake","infobox":true,"ingredients":["Chaoborus edulis"],"originClaims":["Malawi","Tanzania","Mozambique"]},{"id":7489,"name":"Thobwa","country":"Malawi","continent":"Africa","qid":"Q18394202","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Making%20thobwa%2C%20Malawi.JPG","url":"https://en.wikipedia.org/wiki/Thobwa","infobox":true,"prepSummary":"Thobwa is made by boiling water with m'gaiwa (whole grain white maize flour) until it makes phala (porridge). More water is then added and brought to a rolling boil for about 15 minutes. This mixture is now left in a mbiya (big clay pot) in a cool place for two days before being served as thobwa.","originClaims":["Malawi","Zambia"]},{"id":7490,"name":"usipa","country":"Malawi","continent":"Africa","qid":"Q28197217","blurb":"dried fish eaten in Malawi and Mozambique","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Usipa%20and%20Pao.jpg","url":"https://en.wikipedia.org/wiki/Usipa","infobox":true,"originClaims":["Malawi","Mozambique"]},{"id":7491,"name":"ABC","country":"Malaysia","continent":"Asia","qid":"Q118868156","blurb":"Malaysian dessert"},{"id":7492,"name":"Akok","country":"Malaysia","region":"Kelantan","continent":"Asia","qid":"Q12690611","blurb":"food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kuih%20akok%20kak%20mah.jpg","url":"https://en.wikipedia.org/wiki/Akok_(food)","infobox":true,"ingredients":["Wheat flour","eggs","sugar","coconut milk","pandan leaves"],"course":"Snack or dessert","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7493,"name":"Apam Johol","country":"Malaysia","region":"Negeri Sembilan","continent":"Asia","qid":"Q48730981","blurb":"Sweetened rice cake in Malaysia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/APAM%20JOHOL.jpg","url":"https://en.wikipedia.org/wiki/Apam_johol","infobox":true,"ingredients":["rice flour","eggs","sugar","yeast","rambai leaves"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7494,"name":"asam rong","country":"Malaysia","continent":"Asia","qid":"Q7308233","blurb":"fermented durian paste"},{"id":7495,"name":"Ayam pansuh","country":"Malaysia","region":"West Kalimantan","continent":"Asia","qid":"Q7309235","blurb":"Indonesian and Malaysian chicken dish","url":"https://en.wikipedia.org/wiki/Ayam_pansuh","infobox":true,"ingredients":["Chicken","garlic","red onion","lemongrass","galangal","ginger","red chillies"],"prepSummary":"Freshly diced and cleaned chicken meat, usually from the ayam kampong breed, No cooking oil or water will be used, while yam leaves will be squeezed with salt to release their sap and reduce bitterness. All the ingredients are put into the bamboo, while the yam shoots or tapioca leaves are used to cover the mouth of the bamboo before being cooked over a wood fire. The bamboo needs to be constantly rotated to prevent it from burning and to ensure that the chicken is evenly cooked.","course":"Appetiser or side dish","originClaims":["Indonesia","Malaysia"]},{"id":7496,"name":"bak kut teh","country":"Malaysia","region":"Hokkien-","continent":"Asia","qid":"Q983160","blurb":"Fujian Chinese dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bakutteh.jpg","url":"https://en.wikipedia.org/wiki/Bak_kut_teh","infobox":true,"ingredients":["pork ribs","complex broth of herbs","spices (including star anise","cinnamon","cloves","dang gui","fennel seeds","garlic)"],"originClaims":["China","Malaysia","Singapore"]},{"id":7497,"name":"Banmian","country":"Malaysia","region":"Singapore)","continent":"Asia","qid":"Q4856836","blurb":"Chinese noodle dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ban%20mian.jpg","url":"https://en.wikipedia.org/wiki/Banmian","infobox":true,"ingredients":["Flat egg noodles","vegetables","anchovy","fish or meat"],"course":"Main","originClaims":["People's Republic of China","Malaysia"]},{"id":7498,"name":"batik cake","country":"Malaysia","region":"Southeast Asia","continent":"Asia","qid":"Q24951925","blurb":"Typical malaysian cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kek%20batik%2020230521%20173914.jpg","url":"https://en.wikipedia.org/wiki/Batik_cake","infobox":true,"ingredients":["Broken Marie biscuit","Milo powder","cocoa powder","egg","butter/margarine","condensed milk"],"prepSummary":"The cake is made by breaking Marie biscuits into halves or quarters and preparing its chocolate base in a large pot or wok by melting the butter over medium-low heat for 2–3 minutes, followed by the adding of chicken eggs and vanilla extract."},{"id":7499,"name":"bepang","country":"Malaysia","continent":"Asia","qid":"Q7313383","blurb":"sweet dish in Malaysia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/YosriBepang.jpg"},{"id":7500,"name":"bubur anak lebah","country":"Malaysia","continent":"Asia","qid":"Q129811529","blurb":"Malaysian porridge dish"},{"id":7501,"name":"cencaru sumbat sambal","country":"Malaysia","continent":"Asia","qid":"Q129811505","blurb":"Malaysian fish dish"},{"id":7503,"name":"Chicken chop","country":"Malaysia","continent":"Asia","qid":"Q136953874","blurb":"Malaysian-styled fried chicken dish","url":"https://en.wikipedia.org/wiki/Chicken_chop","infobox":true,"ingredients":["Fried chicken","paired with french fries","salad and/or rice"],"prepSummary":"Chicken chop is typically made using a deboned chicken thigh or a flattened chicken breast. The chicken is either breaded or marinated and then deep-fried (for breaded chicken chop) or pan-fried (for marinated chicken chop, often named chicken chop grill or just chicken grill), then served with brown gravy. The gravy is often made from a premixed powder or a blend of sauces, giving it a savoury and slightly tangy flavor.","course":"Main course, usually for lunch and dinner"},{"id":7504,"name":"clay-fried fish","country":"Malaysia","continent":"Asia","qid":"Q129307888","blurb":"Malaysian dish"},{"id":7505,"name":"curry noodle","country":"Malaysia","continent":"Asia","qid":"Q391082","blurb":"Malaysian noodle dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Malaysian%20noodles-Curry%20Mee-01.jpg","url":"https://en.wikipedia.org/wiki/Curry_mee","infobox":true,"ingredients":["Noodles","sambal (chilli paste)","coconut milk","herbs"],"prepSummary":"A typical preparation of curry mee consists of thin yellow noodles or rice vermicelli immersed in a spiced broth enriched with coconut milk, accompanied with chilli or sambal relish. Potential toppings for curry mee include chicken, prawns, cuttlefish, cockles, boiled eggs, pieces of deep fried tofu puffs, fried foo chuk, green beans, bean sprouts and mint leaves."},{"id":7506,"name":"dried steamed fish","country":"Malaysia","continent":"Asia","qid":"Q129811500","blurb":"Malaysian fish dish"},{"id":7507,"name":"inchi kabin","country":"Malaysia","continent":"Asia","qid":"Q129321059","blurb":"Peranakan fried chicken dish"},{"id":7508,"name":"itik golek","country":"Malaysia","continent":"Asia","qid":"Q129319045","blurb":"Malaysian dish"},{"id":7509,"name":"Johor laksa","country":"Malaysia","continent":"Asia","qid":"Q129307327","blurb":"type of laksa from Johor, Malaysia"},{"id":7511,"name":"ketupat","country":"Malaysia","region":"Java","continent":"Asia","qid":"Q1520778","blurb":"Malay traditional food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ketupat2.jpg","url":"https://en.wikipedia.org/wiki/Ketupat","infobox":true,"course":"Main course"},{"id":7512,"name":"kuih keria","country":"Malaysia","continent":"Asia","qid":"Q7367962","blurb":"Indian-style of doughnut","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/YosriKuihKeria.jpg"},{"id":7513,"name":"Laksam","country":"Malaysia","continent":"Asia","qid":"Q12691235","blurb":"Meal in Malaysia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/YosriLaksam.jpg"},{"id":7514,"name":"lompap daging","country":"Malaysia","continent":"Asia","qid":"Q129320476","blurb":"dish from Negeri Sembilan, Malaysia"},{"id":7515,"name":"Lor mee","country":"China","continent":"Asia","qid":"Q5678787","blurb":"Southeast Asia Chinese dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/LorMee.JPG","url":"https://en.wikipedia.org/wiki/Lor_mee","infobox":true,"ingredients":["thick flat yellow noodles","ngo hiang","fish cake","fish","round","half a boiled egg","thick gravy"],"prepSummary":"The thick gravy is made of corn starch, spices, meat, seafoods and eggs. The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, and other items depending on the stall and the price paid. Vinegar and garlic can be added as an optional item. Lor mee can be served together with red chili. Traditional versions also include bits of fried fish as topping though few stalls serve this version anymore. In Putian cuisine, lor mee is a much lighter dish usually prepared with less starch and seafood instead of meat.","course":"Main"},{"id":7516,"name":"mee mamak","country":"Malaysia","continent":"Asia","qid":"Q129307011","blurb":"Malaysian noodle dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mee%20goreng%20mamak%2020231114%20133123.jpg"},{"id":7517,"name":"Mee Siput","country":"Malaysia","region":"[[Muar District","continent":"Asia","qid":"Q30672119","blurb":"Malaysian snack","url":"https://en.wikipedia.org/wiki/Mee_siput","infobox":true,"ingredients":["Wheat flour","cooking oil"]},{"id":7518,"name":"Nasi ayam","country":"Malaysia","continent":"Asia","qid":"Q139344209","blurb":"Malaysian chicken rice dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20ayam%2020250917%20114013.jpg"},{"id":7519,"name":"Nasi Kerabu","country":"Malaysia","continent":"Asia","qid":"Q5250962","blurb":"Mixed rice dish from southern Thailand and Malaysia with herbs and vegetables","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20kerabu.jpg","url":"https://en.wikipedia.org/wiki/Nasi_kerabu","infobox":true,"ingredients":["various herbs","coconut sambal (sambal nyior)","budu"],"prepSummary":"Nasi kerabu consists of several components: boiled rice, vegetable salad and at least one more, and more often several additions. And if dyed rice is an essential part of this dish, then the salad and to an even greater extent, additional ingredients can vary quite widely, which ultimately creates a huge variety of varieties of nasi kerabu. In water intended for boiling rice, several flowers of Clitoria ternatea, fresh or dried, are soaked for several minutes, as a result of which it acquires a very intense blue colour with a hint of indigo.","course":"Main course, usually for breakfast","originClaims":["Thailand","Malaysia"]},{"id":7520,"name":"nasi lemuni","country":"Malaysia","region":"Northern Region of Peninsular Malaysia","continent":"Asia","qid":"Q105337443","blurb":"rice dish in Malaysia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nasi%20Lemuni.jpg","url":"https://en.wikipedia.org/wiki/Nasi_lemuni","infobox":true,"ingredients":["Rice","vitex trifolia","garlic","ginger","fenugreek","black pepper","lemongrass","onion"],"course":"Main"},{"id":7522,"name":"opok-opok","country":"Malaysia","continent":"Asia","qid":"Q129309735","blurb":"Malaysian kueh"},{"id":7523,"name":"pajeri","country":"Malaysia","continent":"Asia","qid":"Q129308452","blurb":"Malaysian dish"},{"id":7524,"name":"Pelara","country":"Malaysia","continent":"Asia","qid":"Q7404293","blurb":"Food in Malaysia"},{"id":7525,"name":"pepper crab gravy","country":"Malaysia","continent":"Asia","qid":"Q129310952","blurb":"crab gravy"},{"id":7526,"name":"Pinjaram cake","country":"Malaysia","region":"Sabah","continent":"Asia","qid":"Q14594791","blurb":"Traditional Malay and Bajau snack originating from Malaysia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/ESEAP%20Conference%202024%20-%20visit%20to%20Mari%20Mari%20Cultural%20Village%20%28100%29.jpg","url":"https://en.wikipedia.org/wiki/Pinjaram","infobox":true,"ingredients":["Rice flour","corn flour","coconut milk","sugar","cooking oil"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7528,"name":"puteri ayu","country":"Malaysia","continent":"Asia","qid":"Q134988569","blurb":"Malay dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Puteri%20Ayu%20King%20Park%20Hotel%20Tawau%2020250620%20155625.jpg"},{"id":7529,"name":"rambutan","country":"Malaysia","continent":"Asia","qid":"Q104727207","blurb":"fruit of Nephelium lappaceum","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/2007%2011%2001%20-%20Greenbelt%20-%20Nephelium%20lappaceum%201.JPG"},{"id":7530,"name":"Rice himpit","country":"Malaysia","continent":"Asia","qid":"Q7395374","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/YosriNasiHimpit.jpg"},{"id":7531,"name":"Roti jala","country":"Malaysia","region":"Sumatra","continent":"Asia","qid":"Q1287919","blurb":"type of pancake that looks like lace originating from Johor history","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bazar%20Ramadan%20Sejati%20Walk%2020250304%2005%20roti%20jala.jpg","url":"https://en.wikipedia.org/wiki/Roti_jala","infobox":true,"prepSummary":"The ingredients consist mainly of flour, eggs, milk (dairy or coconut), and a pinch of turmeric. They are combined with water to form a runny batter, then drizzled onto a hot pan in a circular motion. A specialized utensil is often used, resembling a cup with multiple outlets beneath, which aids the creation of the \"net-like\" effect."},{"id":7532,"name":"sambal gesek ikan bilis","country":"Malaysia","continent":"Asia","qid":"Q129309329","blurb":"type of sambal"},{"id":7533,"name":"sambal hitam ikan bilis","country":"Malaysia","continent":"Asia","qid":"Q129821898","blurb":"type of sambal","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sambal%20Hitam%20Pahang.jpg"},{"id":7534,"name":"sambal rong","country":"Malaysia","continent":"Asia","qid":"Q129320064","blurb":"type of sambal"},{"id":7535,"name":"Sarawak laksa","country":"Malaysia","continent":"Asia","qid":"Q25485307","blurb":"Sarawak traditional dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Laksa%20Sarawak.JPG"},{"id":7536,"name":"sayur midin goreng","country":"Malaysia","continent":"Asia","qid":"Q129811510","blurb":"Malaysian vegetable dish"},{"id":7537,"name":"Sinalau","country":"Malaysia","continent":"Asia","qid":"Q31185698","blurb":"smoked meat dish of the indigenous people in Sabah, Malaysia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sinalau%20bakas.jpg","url":"https://en.wikipedia.org/wiki/Sinalau","infobox":true,"ingredients":["Either wild boar","pig","chicken","beef","duck","venison or fish","indigenous spices with salt"],"course":"Main course"},{"id":7538,"name":"Slemang","country":"Malaysia","continent":"Asia","qid":"Q7438806","blurb":"Dish in the Malaysian kitchen","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/YosriSlemang.jpg"},{"id":7539,"name":"solok ikan","country":"Malaysia","continent":"Asia","qid":"Q129811603","blurb":"Malaysian fish dish"},{"id":7540,"name":"Sundrop","country":"Malaysia","continent":"Asia","qid":"Q134719158","blurb":"drink brand in Malaysia"},{"id":7541,"name":"sup tulang","country":"Malaysia","continent":"Asia","qid":"Q129811486","blurb":"Malay soup dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sup%20Tulang.jpg"},{"id":7542,"name":"Tanjong Sauce","country":"Malaysia","region":"Penang","continent":"Asia","qid":"Q140249132","blurb":"World's first halal nutmeg hot sauce brand from Penang, Malaysia","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7543,"name":"Telur Pindang","country":"Malaysia","continent":"Asia","qid":"Q141012691","blurb":"hard-boiled egg cooked in the pindang process","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Telur%20Pindang%20Johor.jpg"},{"id":7544,"name":"ubi gaung buluh","country":"Malaysia","continent":"Asia","qid":"Q129811494","blurb":"bamboo dish from Malaysia"},{"id":7546,"name":"Taguella","country":"Mali","region":"Sahara","continent":"Africa","qid":"Q1417997","blurb":"Tuareg flatbread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pain%20%28taguella%29%20%C3%A0%20El%20Ghessour%2C%20Alg%C3%A9rie%2C%2019%20novembre%202009.jpg","url":"https://en.wikipedia.org/wiki/Taguella","infobox":true,"course":"Main course","originClaims":["Tunisia","Libya","Mali"]},{"id":7547,"name":"frit mallorquí","country":"Spain","region":"Mallorca","continent":"Elsewhere","qid":"Q8962869","blurb":"typical dish from Mallorca","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Frit%20mallorqu%C3%AD.jpg"},{"id":7548,"name":"Pimentón de Mallorca","country":"Spain","region":"Mallorca","continent":"Elsewhere","qid":"Q14911969","blurb":"Paprika of controlled origin produced in the region of Mallorca in the Balearic Islands, an autonomous region of Spain","url":"https://en.wikipedia.org/wiki/Paprika_Tap_de_Cort%C3%AD","infobox":true,"prepSummary":"The peppers are collected by steps, there are until three or four harvests, when the fruit is very ripe and preferable when it has to lose a high humidity grade in the plant. The optimal dried is in the sun with traditional strings of peppers (normally in form of helices or also named three ended points) that are hung in the house's façade, looking for a properly solar orientation, during fifteen days approximately, depending on various factors as the climatological. In this way the pepper natural antioxidant are not lost, like the Vitamin C, and that is the reason why the paprika become the best preservative of the sobrassada.","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-ES-02465","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":7549,"name":"Fenek","country":"Malta","continent":"Europe","qid":"Q10281090","blurb":"Dining in Malta"},{"id":7550,"name":"Fenkata","country":"Malta","continent":"Europe","qid":"Q20727695","blurb":"Maltese dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Malta%20Rabbit%20fried%20with%20wine%20and%20garlic.JPG"},{"id":7551,"name":"Ħobż biż-żejt","country":"Malta","continent":"Europe","qid":"Q120648396","blurb":"Maltese appetizer"},{"id":7552,"name":"Maltesers","country":"Malta","continent":"Europe","qid":"Q2716518","blurb":"confectionery product manufactured by Mars","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Maltesers-Pile-and-Split.jpg","url":"https://en.wikipedia.org/wiki/Maltesers","infobox":true},{"id":7553,"name":"Stuffat tal-fenek","country":"Malta","continent":"Europe","qid":"Q87840119","blurb":"Rabbit stew, cuisine of Malta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/The%20national%20dish%20of%20Malta%20%E2%80%93%20Stuffat%20tal-Fenek%20%28rabbit%20stew%29.jpg","url":"https://en.wikipedia.org/wiki/Stuffat_tal-Fenek","infobox":true},{"id":7554,"name":"Bol renversé","country":"Mauritius","continent":"Africa","qid":"Q2391342","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bol-renverse.jpg"},{"id":7555,"name":"dholl puri","country":"Mauritius","continent":"Africa","qid":"Q109019732","blurb":"deep fried flatbread filled with lentils","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/DSCN2542%202%20%285580425381%29.jpg"},{"id":7557,"name":"Porridge beans","country":"Mesoamerica","continent":"Elsewhere","qid":"Q127513534","blurb":"Nigerians highly proteinous food"},{"id":7558,"name":"tamale","country":"Mexico","continent":"Elsewhere","qid":"Q1147853","blurb":"corn-based food from Mesoamerica, traditionally wrapped in corn husks or banana leaves","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tamale%20Oaxaque%C3%B1o.jpg","url":"https://en.wikipedia.org/wiki/Tamale","infobox":true,"ingredients":["Corn (maize) masa","banana leaves","corn husks"],"course":"Main course"},{"id":7559,"name":"Kutach","country":"Byzantine Empire","region":"Babylonia","continent":"Elsewhere","qid":"Q55650512","blurb":"ancient Babylonian food","url":"https://en.wikipedia.org/wiki/Kutach","infobox":true},{"id":7560,"name":"Aguachile","country":"Mexico","region":"Sinaloa","continent":"North America","qid":"Q19949631","blurb":"Mexican dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Aguachiles.jpg","url":"https://en.wikipedia.org/wiki/Aguachile","infobox":true,"ingredients":["Shrimp","fish","onion","lime juice","chiltepin peppers"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7561,"name":"Añejo cheese","country":"Mexico","continent":"North America","qid":"Q4833324","blurb":"Mexican cheese","url":"https://en.wikipedia.org/wiki/A%C3%B1ejo_cheese","infobox":true},{"id":7562,"name":"Asado de puerco","country":"Mexico","continent":"North America","qid":"Q109423540","blurb":"traditional food from Nuevo León, México","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/PAGA%20asadodepuerco%2002.jpg"},{"id":7563,"name":"Bazo bread","country":"Mexico","continent":"North America","qid":"Q85876025","blurb":"Mexican and Spanish traditional bread","originClaims":["Spain","Mexico"]},{"id":7564,"name":"burrito","country":"Mexico","continent":"North America","qid":"Q390823","blurb":"Mexican dish consisting of a wheat flour tortilla wrapped or folded into a cylindrical shape to completely enclose the filling","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Breakfast%20burritos.jpg","url":"https://en.wikipedia.org/wiki/Burrito","infobox":true,"ingredients":["Flour tortillas","meat","beans or refried beans"],"course":"Breakfast, lunch, and dinner"},{"id":7565,"name":"Caldo de piedra","country":"Mexico","continent":"North America","qid":"Q18657398","blurb":"Mexican fish broth from Oaxaca","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Caldo%20de%20piedra%202.jpg"},{"id":7566,"name":"Caldo Xóchitl","country":"Mexico","continent":"North America","qid":"Q19571164","blurb":"Mexican traditional dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Caldo%20xochitl%20aguacate%20pollo%20garbanzo.png","url":"https://en.wikipedia.org/wiki/Caldo_X%C3%B3chitl","infobox":true,"ingredients":["Chicken meat","chickpeas","avocados","chicken broth"],"course":"Soup"},{"id":7567,"name":"Carne polaca","country":"Mexico","continent":"North America","qid":"Q66817770","blurb":"Mexican meat dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Carne%20polaca.jpg"},{"id":7568,"name":"Cemita","country":"Mexico","region":"Puebla","continent":"North America","qid":"Q109353074","blurb":"bread from Puebla City, in México","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cemita%20poblana.jpg","url":"https://en.wikipedia.org/wiki/Cemita","infobox":true,"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7569,"name":"Champurrado","country":"Mexico","continent":"North America","qid":"Q2955932","blurb":"chocolate beverage","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Champurrado%20thenewplace%20sf.jpg","url":"https://en.wikipedia.org/wiki/Champurrado","infobox":true,"ingredients":["masa de maíz or masa harina","chocolate","piloncillo cinnamon","aniseed or vanilla"],"course":"Hot"},{"id":7570,"name":"Chanclas poblanas","country":"Mexico","continent":"North America","qid":"Q112317561","blurb":"Mexican dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chancla%20poblana.jpg"},{"id":7571,"name":"Cheetos Bolitas","country":"Mexico","continent":"North America","qid":"Q125556953","blurb":"Cheetos flavor and shape variant"},{"id":7572,"name":"chicken burrito","country":"Mexico","continent":"North America","qid":"Q107639054","blurb":"dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/La%20Casa%20Restaurant%20-%202021-07-04%20-%20Sarah%20Stierch%2003.jpg"},{"id":7573,"name":"Chile relleno","country":"Mexico","continent":"North America","qid":"Q5098719","blurb":"Mexican dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Algunos%20Chiles%20rellenos.jpg","url":"https://en.wikipedia.org/wiki/Chile_relleno","infobox":true,"ingredients":["Poblano pepper","egg","cheese"],"course":"First or main"},{"id":7574,"name":"chili","country":"Mexico","continent":"North America","qid":"Q863794","blurb":"American stew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bowl%20of%20chili.jpg","url":"https://en.wikipedia.org/wiki/Chili_con_carne","infobox":true,"ingredients":["Chili peppers","meat","tomatoes","beans","spices"],"course":"Main","originClaims":["Mexico","United States"]},{"id":7575,"name":"Clamato","country":"Mexico","continent":"North America","qid":"Q2975184","blurb":"drink made of reconstituted tomato juice concentrate flavored with spices and clam broth","url":"https://en.wikipedia.org/wiki/Clamato","infobox":true},{"id":7576,"name":"Cocuixtle","country":"Mexico","continent":"North America","qid":"Q110702204","blurb":"American fruit","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cocuixtle.jpg"},{"id":7577,"name":"Cortadillo","country":"Mexico","continent":"North America","qid":"Q112944430","blurb":"Mexican sweet bread"},{"id":7578,"name":"Cortadillo norteño","country":"Mexico","continent":"North America","qid":"Q112944304","blurb":"Northern Mexican stew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cortadillo%20Santiago%20NL.%20Consejo%20para%20la%20Cultura%20y%20las%20Artes%20de%20Nuevo%20Le%C3%B3n.jpg"},{"id":7579,"name":"Criollo cheese","country":"Mexico","continent":"North America","qid":"Q5185785","blurb":"Mexican grating cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fromage%20criollo.%20%2815228806466%29.jpg","url":"https://en.wikipedia.org/wiki/Criollo_cheese","infobox":true},{"id":7580,"name":"Discada","country":"Mexico","continent":"North America","qid":"Q62018789","blurb":"rounded disc shaped cooking pan from northern Mexican and southwestern US cuisine","url":"https://en.wikipedia.org/wiki/Discada","infobox":true},{"id":7581,"name":"enchilada","country":"Mexico","continent":"North America","qid":"Q876096","blurb":"corn tortilla rolled around a filling and covered with a chili pepper sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Festival%20de%20la%20Enchilada%2059.jpg","url":"https://en.wikipedia.org/wiki/Enchilada","infobox":true,"ingredients":["Tortillas","chili pepper sauce","meat"]},{"id":7582,"name":"Enfrijoladas","country":"Mexico","continent":"North America","qid":"Q5832771","blurb":"Mexican dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Desayuno%20Veracruzano.jpg","url":"https://en.wikipedia.org/wiki/Enfrijoladas","infobox":true},{"id":7583,"name":"Esquites","country":"Mexico","continent":"North America","qid":"Q5243850","blurb":"Mexican corn salad","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Day%20of%20the%20Dead%20Coyoacan%202014%20-%2063.JPG","url":"https://en.wikipedia.org/wiki/Esquites","infobox":true},{"id":7584,"name":"Flauta","country":"Mexico","continent":"North America","qid":"Q5862467","blurb":"typical Mexican dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/FlautasTequis.jpg","url":"https://en.wikipedia.org/wiki/Flauta"},{"id":7585,"name":"Fruta de horno","country":"Mexico","continent":"North America","qid":"Q109502070","blurb":"type of traditional Mexican cookie","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Galleta%20%22%20Fruta%20de%20Horno%22%20del%20Estado%20de%20Hidalgo%20M%C3%A9xico.%2003.jpg"},{"id":7586,"name":"Glorias de Linares","country":"Mexico","continent":"North America","qid":"Q107478965","blurb":"typical Mexican sweet","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bolsa%20de%20Glorias%20de%20Linares.jpg"},{"id":7587,"name":"Gorditas de nata","country":"Mexico","continent":"North America","qid":"Q62005905","blurb":"Mexican dessert"},{"id":7588,"name":"Guajolota","country":"Mexico","region":"Mexico City","continent":"North America","qid":"Q5613356","blurb":"Form of street food made with a tamal","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Guajolota.jpg","url":"https://en.wikipedia.org/wiki/Guajolota","infobox":true,"ingredients":["Bolillo or telera","tamal"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7589,"name":"Huatape","country":"Mexico","continent":"North America","qid":"Q96039977","blurb":"soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Huatape%20mejillones%20Dallas%20%28filter%29.jpg"},{"id":7590,"name":"huevos al albañil","country":"Mexico","continent":"North America","qid":"Q115356237","blurb":"scrambled eggs drenched in hot sauce"},{"id":7591,"name":"huevos rancheros","country":"Mexico","continent":"North America","qid":"Q2681008","blurb":"Mexican breakfast dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Huevos%20rancheros.jpg","url":"https://en.wikipedia.org/wiki/Huevos_rancheros","infobox":true,"ingredients":["Tortillas","eggs","salsa","refried beans","avocado or guacamole"],"course":"Breakfast"},{"id":7592,"name":"huitlacoche","country":"Mexico","continent":"North America","qid":"Q10711327","blurb":"Mexican delicacy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Taco-de-Huitlacoche.jpg"},{"id":7593,"name":"Japanese style peanuts","country":"Mexico","continent":"North America","qid":"Q6538385","blurb":"Japanese-Mexican snack food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nagarya%20cracker%20nuts.jpg","url":"https://en.wikipedia.org/wiki/Japanese-style_peanuts","infobox":true,"ingredients":["Peanuts","wheat flour"]},{"id":7594,"name":"Jocoque","country":"Mexico","continent":"North America","qid":"Q9012336","blurb":"Mexican dairy product","url":"https://en.wikipedia.org/wiki/Jocoque","infobox":true},{"id":7595,"name":"Mennonite bread","country":"Mexico","continent":"North America","qid":"Q121600417","blurb":"a bread from Chihuahua, México"},{"id":7596,"name":"Menudo","country":"Mexico","continent":"North America","qid":"Q6817675","blurb":"Mexican soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Menudo%20%28sopa%20de%20M%C3%A9xico%29.JPG","url":"https://en.wikipedia.org/wiki/Menudo_(Mexican_soup)","infobox":true,"ingredients":["Beef tripe (cow stomach)","broth","hominy","lime","onions","cilantro","oregano","red chili peppers"]},{"id":7597,"name":"Mexican pizza","country":"Mexico","continent":"North America","qid":"Q6826082","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/TlayudaTule.JPG","url":"https://en.wikipedia.org/wiki/Mexican_pizza"},{"id":7598,"name":"Mexican rice","country":"Mexico","continent":"North America","qid":"Q63856972","blurb":"type of rice"},{"id":7599,"name":"Mextlapique","country":"Mexico","continent":"North America","qid":"Q105812795","blurb":"plato mexicano de origen prehispánico","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tlapique%20de%20pescado.jpg"},{"id":7600,"name":"Mole poblano","country":"Mexico","continent":"North America","qid":"Q3319470","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mole%20Poblano.jpg"},{"id":7601,"name":"Mole rosa","country":"Mexico","continent":"North America","qid":"Q109920940","blurb":"Mexican mole","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mole%20rosa%20de%20Taxco.jpg"},{"id":7602,"name":"Mollete","country":"Mexico","continent":"North America","qid":"Q110953641","blurb":"Mexican bread dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Molletes%20mexicanos.jpg"},{"id":7603,"name":"Obispo","country":"Mexico","continent":"North America","qid":"Q87923314","blurb":"Pork sausage from Tenancingo (Mexico)"},{"id":7604,"name":"Panzaje","country":"Mexico","continent":"North America","qid":"Q111995448","blurb":"Mexican dish"},{"id":7605,"name":"poison beans","country":"Mexico","continent":"North America","qid":"Q107478595","blurb":"traditional dish from Nuevo León"},{"id":7606,"name":"Pollo al carbon","country":"Mexico","region":"Northern Mexico","continent":"North America","qid":"Q136700752","blurb":"Grilled chicken","url":"https://en.wikipedia.org/wiki/Pollo_al_carb%C3%B3n","infobox":true,"ingredients":["Chicken"]},{"id":7607,"name":"quesabirria","country":"Mexico","region":"Baja California","continent":"North America","qid":"Q106977722","blurb":"Mexican dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Quesabirria%20at%20Taqueria%20La%20Hacienda%2C%20Sonoma%2C%20California%20-%20Sarah%20Stierch.jpg","url":"https://en.wikipedia.org/wiki/Quesabirria","infobox":true,"ingredients":["Beef","consommé","cheese","tortilla"],"prepSummary":"Quesabirria is \"a cross between a taco and a quesadilla.\" The meat is often beef – commonly brisket – in contrast to birria, which is traditionally made with goat. The tortilla is folded over on a grill, melting the cheese, meat and tortilla together.","course":"Main","province":"Tijuana","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7608,"name":"quesadilla","country":"Mexico","region":"National","continent":"North America","qid":"Q865325","blurb":"Mexican dish consisting of a tortilla filled with cheese and then grilled","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Quesadilles%20de%20Blanes%20amb%20salses.jpg","url":"https://en.wikipedia.org/wiki/Quesadilla","infobox":true,"ingredients":["Tortillas","cheese","meat","salsa","onion"]},{"id":7609,"name":"Rajas con crema","country":"Mexico","continent":"North America","qid":"Q7285800","blurb":"typical Mexican dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/BrunchRajas%20con%20crema.png","url":"https://en.wikipedia.org/wiki/Rajas_con_crema","infobox":true},{"id":7610,"name":"recado","country":"Mexico","continent":"North America","qid":"Q109311322","blurb":"spice mixture"},{"id":7611,"name":"refried beans","country":"Mexico","continent":"North America","qid":"Q596215","blurb":"Mexican dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Frijoles%20refritos.jpg","url":"https://en.wikipedia.org/wiki/Refried_beans","infobox":true,"prepSummary":"In Northern Mexico and Tex-Mex cuisine, refried beans are usually prepared with pinto beans, but many other varieties of bean are used in other parts of Mexico, such as black, or red kidney beans. The raw beans can be cooked when dry or soaked overnight, then stewed, drained of most of the remaining liquid, and converted into a paste with a masher (such as a potato masher), or pressed through a fine mesh sieve (to remove the skins). Some of the drained liquid, or chicken or vegetable stock, is added if the consistency is too dry."},{"id":7612,"name":"salsa (food)","country":"Mexico","continent":"North America","qid":"Q249114","blurb":"sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mexico.Salsa.02.jpg","url":"https://en.wikipedia.org/wiki/Salsa_(food)","infobox":true},{"id":7613,"name":"salsa verde","country":"Mexico","continent":"North America","qid":"Q20747642","blurb":"spicy Mexican sauce based on tomatillos","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/SALSA%20VERDE.jpg","url":"https://en.wikipedia.org/wiki/Salsa_verde","infobox":true,"ingredients":["Tomatillo","chili pepper"]},{"id":7614,"name":"Taco al pastor","country":"Mexico","region":"Puebla","continent":"North America","qid":"Q2386967","blurb":"Mexican dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%28El%20Flaco%29%20Al%20Pastor%20Tacos.jpg","url":"https://en.wikipedia.org/wiki/Al_pastor","infobox":true,"ingredients":["Marinated pork meat"],"prepSummary":"Pork is marinated in a combination of dried chilies, spices, pineapple, and typically achiote paste, then slowly cooked with charcoal or gas flame on a vertical rotisserie called a (), the meat is shaved off as the outside is browned, and made into tacos. Guajillo chile, garlic, cumin, clove, bay leaf, and vinegar are common ingredients, with cinnamon, dried Mexican oregano, coriander, and black peppercorns found in many variants. Meat is thinly sliced off the spit with a large knife into a small corn tortilla and served with finely chopped onions, cilantro, and diced pineapple. A wedge of lemon or lime and a salsa are optional condiments.","course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7615,"name":"Taco árabe","country":"Mexico","continent":"North America","qid":"Q111365597","blurb":"Mexican dish"},{"id":7616,"name":"Taco pizza","country":"United States","region":"Midwestern","continent":"North America","qid":"Q111705550","blurb":"pizza with taco ingredients","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Taco%20pizza%20from%20Casey%27s%20General%20Store.jpg","url":"https://en.wikipedia.org/wiki/Taco_pizza","infobox":true,"ingredients":["Taco"]},{"id":7617,"name":"Taco placero","country":"Mexico","continent":"North America","qid":"Q119010473","blurb":"kind of taco","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Taco%20Placero.jpg"},{"id":7618,"name":"Tacos de cabeza","country":"Mexico","continent":"North America","qid":"Q107674870","blurb":"tacos made with cabeza"},{"id":7619,"name":"Tacos de lengua","country":"Mexico","continent":"North America","qid":"Q104177921","blurb":"dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Taco%20plate%20with%20lengua%20%28left%29%20and%20pastor.%20-Mexican%20-tacos%20-oalland%20-lengua%20-pastor%20%2815848356933%29.jpg"},{"id":7620,"name":"Tacos gobernador","country":"Mexico","continent":"North America","qid":"Q105635905","blurb":"Mexican dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Taco%20Gobernador.jpg"},{"id":7621,"name":"taquito","country":"Mexico","continent":"North America","qid":"Q2393807","blurb":"Mesoamerican food dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Flautas%20guacamole%20tortillas.jpg","url":"https://en.wikipedia.org/wiki/Taquito","infobox":true,"ingredients":["Tortillas","beef or chicken"]},{"id":7622,"name":"Tepache","country":"Mexico","continent":"North America","qid":"Q1888644","blurb":"pineapple-based fermented beverage popular in Mexico","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/TepacheStraw.JPG","url":"https://en.wikipedia.org/wiki/Tepache","infobox":true,"ingredients":["pineapple","piloncillo"],"course":"Beverage"},{"id":7623,"name":"tostada","country":"Mexico","continent":"North America","qid":"Q3280441","blurb":"flat or bowl-shaped tortilla that is deep fried or toasted","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tostadas%20shrimp%20cooking%20food%20dinner%20salsa.jpg","url":"https://en.wikipedia.org/wiki/Tostada_(tortilla)","infobox":true,"ingredients":["Tortillas","Vegetables"],"course":"Appetizer or snack"},{"id":7624,"name":"tostada Siberia","country":"Mexico","continent":"North America","qid":"Q107478826","blurb":"regional Mexican dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tostada%20Siberia.jpg","url":"https://en.wikipedia.org/wiki/Tostada_Siberia","infobox":true,"ingredients":["Tortillas","chicken","guacamole","custard"]},{"id":7625,"name":"Ungui","country":"Mexico","continent":"North America","qid":"Q10709601","blurb":"Type of a tamale"},{"id":7626,"name":"Xohol","country":"Mexico","continent":"North America","qid":"Q10722961","blurb":"Mexican dessert"},{"id":7627,"name":"Ka'ak","country":"Middle East","continent":"Elsewhere","qid":"Q16852074","blurb":"cake from Arab World","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kaak%20warka.jpg","url":"https://en.wikipedia.org/wiki/Ka'ak","infobox":true,"ingredients":["Wheat flour","vegetable oil","eggs","sugar","black cumin or sesame seeds","egg yolk","water","salt"],"originClaims":["Middle East","North Africa"]},{"id":7628,"name":"khubz","country":"Middle East","continent":"Elsewhere","qid":"Q1862619","blurb":"round leavened Middle-Eastern flatbread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/KhubzBakery.jpg"},{"id":7629,"name":"knafeh","country":"Middle East","region":"Arab world","continent":"Elsewhere","qid":"Q219123","blurb":"Eastern dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/K%C3%BCnefe.jpg","url":"https://en.wikipedia.org/wiki/Knafeh","infobox":true,"prepSummary":"There are several types of knafeh pastry: The knafeh pastry is heated in butter, margarine, palm oil, or traditional semneh, spread with soft sweet cheese, such as Nabulsi cheese, and topped with additional pastry. In khishnah knafeh the cheese is rolled in the pastry. During the final minutes of cooking, thick sweet sugar syrup, water, and a few drops of rose water or orange blossom water are poured on the pastry. The top layer of pastry is sometimes tinted red or orange, and crushed pistachios are often sprinkled as a garnish.","course":"Warm, room temperature, or cold (qishta variety)"},{"id":7630,"name":"Queen Anne’s Pocket Melon","country":"Middle East","continent":"Elsewhere","qid":"Q95799197","blurb":"small variety of melon","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cucumis%20melo%20var.%20Queen%20Anne%E2%80%99s%20Pocket.jpg"},{"id":7631,"name":"samosa","country":"Middle East","region":"Central Asia","continent":"Elsewhere","qid":"Q491517","blurb":"baked dish common to South Asia and the Middle East","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Green%20peas%20samosa.JPG","url":"https://en.wikipedia.org/wiki/Samosa","infobox":true,"ingredients":["Flour","vegetables (e.g. potatoes","onions","peas","lentils)","spices","chili peppers","mince"],"course":"Entrée, side dish, snack"},{"id":7632,"name":"Shawarma","country":"Middle Eastern empires","continent":"Elsewhere","qid":"Q118293921","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D8%B4%D8%A7%D9%88%D8%B1%D9%85%D8%A7%20%D8%A5%D9%85%D8%A7%D8%B1%D8%A7%D8%AA%D9%8A%D8%A9.png"},{"id":7633,"name":"Pickle pizza","country":"United States","region":"disputed","continent":"Elsewhere","qid":"Q138024294","blurb":"variety of pizza","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pickle%20pizza.jpg","url":"https://en.wikipedia.org/wiki/Pickle_pizza","infobox":true,"ingredients":["pickles","pizza dough","mozzarella","white sauce"],"course":"Main course"},{"id":7634,"name":"pârjoale","country":"United Kingdom","region":"Moldavia","continent":"Elsewhere","qid":"Q16910416","blurb":"Romanian and Moldovan meatballs","url":"https://en.wikipedia.org/wiki/P%C3%A2rjoale","infobox":true},{"id":7635,"name":"Brânză de vaci","country":"Moldova","continent":"Europe","qid":"Q108112946","blurb":"Romanian cheese","url":"https://en.wikipedia.org/wiki/Br%C3%A2nz%C4%83_de_vaci","infobox":true,"prepSummary":"Fresh milk is kept at room temperature 22-23° for about 36 hours until it becomes sour and it coagulates, the fatty content rises to the top of the milk. The top layer is a dairy product named smântână, comparable to crème fraîche. After collecting the fatty layer, the rest of the milk can be mixed vigorously and consumed as kefir. To make the cow cheese, the soured milk is heated gently not exceeding 50 °C, until the whey separates at the edges, the milk is caught in the middle and the fatty content floats on the surface. The content is gently mixed to incorporate the fat into the large pieces of cheese forming in the middle.","originClaims":["Romania","Moldova"]},{"id":7636,"name":"Guguta's hat","country":"Moldova","continent":"Europe","qid":"Q109876240","blurb":"Moldovan cake with cherries"},{"id":7638,"name":"Scorcolga","country":"Moldova","continent":"Europe","qid":"Q13479641","blurb":"Romanian condiment made with walnuts and bread","url":"https://en.wikipedia.org/wiki/Scorcolga","infobox":true,"originClaims":["Romania","Moldova"]},{"id":7639,"name":"Barbajuan","country":"Monaco","continent":"Elsewhere","qid":"Q2294743","blurb":"southern European appetizer","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Barbaguiai.jpg","url":"https://en.wikipedia.org/wiki/Barbajuan","infobox":true,"ingredients":["Swiss chard","spinach","ricotta","Parmigiano-Reggiano","onions","leeks","egg whites","pastry (flour"],"course":"Hors d'oeuvre"},{"id":7640,"name":"Aaruul","country":"Mongolia","continent":"Asia","qid":"Q25404221","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Aaruul.jpg"},{"id":7641,"name":"Biaslag","country":"Mongolia","continent":"Asia","qid":"Q855481","blurb":"Mongolian cheese made from soured milk"},{"id":7642,"name":"boodog","country":"Mongolia","continent":"Asia","qid":"Q892952","blurb":"traditional Mongolian roast of goat or marmot","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Boodog%20made%20from%20a%20marmot.JPG","url":"https://en.wikipedia.org/wiki/Boodog","infobox":true,"ingredients":["Goat or marmot"],"prepSummary":"The practice is performed outdoors and requires two or more people. The animal is stunned and then killed by severing the aorta at the neck. Blood is drained into a container, as it must not touch the ground. The skin is kept intact except for a slit at the neck. The bones and viscera are removed through this opening, except for the bones in the feet. Heated stones, along with onion, salt, and some meat, are inserted into the body cavity. The neck is repeatedly squeezed and the body pressed to ensure the contents make contact with the hot stones. The neck is then closed with a wire, and the carcass is singed to remove hair, traditionally over embers, now more commonly with a gas burner."},{"id":7643,"name":"buuz","country":"Mongolia","region":"Buryatia","continent":"Asia","qid":"Q138737434","blurb":"national buryat and mongolian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Buuza%2001.jpg","originClaims":["Russia","Mongolia"]},{"id":7644,"name":"Chanasan makh","country":"Mongolia","continent":"Asia","qid":"Q109350330","blurb":"boiled lamb","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chanasan%20makh.jpg"},{"id":7645,"name":"dough-sealed soup","country":"Mongolia","continent":"Asia","qid":"Q135650550","blurb":"Mongolian dish"},{"id":7646,"name":"khailmag","country":"Mongolia","continent":"Asia","qid":"Q135650619","blurb":"Mongolian dessert"},{"id":7647,"name":"milk tofu","country":"Mongolia","continent":"Asia","qid":"Q130529385","blurb":"coagulated soy milk compressed into blocks"},{"id":7648,"name":"Creamy porridge","country":"Montenegro","continent":"Europe","qid":"Q138413545","blurb":"Montenegrin traditional dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D0%A1%D0%BC%D0%BE%D1%87%D0%B0%D0%BD%D0%B8%20%D0%BA%D0%B0%D1%87%D0%B0%D0%BC%D0%B0%D0%BA.jpg"},{"id":7649,"name":"Prljo cheese","country":"Montenegro","continent":"Europe","qid":"Q85998157","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Montenegrin%20cheese%20Prljo%2004.jpg"},{"id":7650,"name":"fried bread","country":"United States","region":"Moravia","continent":"Elsewhere","qid":"Q1756289","blurb":"bread that was cooked in hot fat or oil by a shallow pan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Scrambled%20eggs%20veggie%20sausage%20mushrooms%20and%20fried%20bread%20cc%20flickr%20user%20loopzilla.jpg","url":"https://en.wikipedia.org/wiki/Fried_bread","infobox":true,"ingredients":["Bread"],"course":"Side"},{"id":7651,"name":"smaženice","country":"United States","region":"Moravia","continent":"Elsewhere","qid":"Q12054972","blurb":"smaženice","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Smazenice.jpg"},{"id":7652,"name":"matapa","country":"Mozambique","continent":"Africa","qid":"Q96742694","blurb":"Mozambican dish","url":"https://en.wikipedia.org/wiki/Matapa","infobox":true,"ingredients":["Young cassava leaves"]},{"id":7653,"name":"Burmese fried rice","country":"Myanmar","region":"Southeast Asia","continent":"Asia","qid":"Q85749574","blurb":"Fried rice dish","url":"https://en.wikipedia.org/wiki/Burmese_fried_rice","infobox":true},{"id":7654,"name":"Burmese milk tea","country":"Myanmar","region":"Southeast Asia","continent":"Asia","qid":"Q97259879","blurb":"Tea beverage from Myanmar (Burma)","url":"https://en.wikipedia.org/wiki/Burmese_milk_tea","infobox":true,"ingredients":["black tea leaves","evaporated milk","condensed milk"],"prepSummary":"The base of Burmese milk tea is strongly brewed using black tea leaves, which are simmered in water and a bit of salt, typically between 15 and 30 minutes. The tea base is then combined with evaporated and condensed milk, and 'pulled' in a manner similar to teh tarik, in order to create a frothy layer and to cool the beverage.","course":"Drink"},{"id":7655,"name":"Buttered rice","country":"Myanmar","continent":"Asia","qid":"Q19712268","blurb":"Burmese butter and lentil rice","url":"https://en.wikipedia.org/wiki/Pe_htaw_bhut_htamin","infobox":true,"course":"Main dish"},{"id":7656,"name":"Cassia flower bud salad","country":"Myanmar","region":"Southeast Asia","continent":"Asia","qid":"Q85750898","blurb":"Festive Burmese salad","url":"https://en.wikipedia.org/wiki/Cassia_flower_bud_salad","infobox":true,"ingredients":["Siamese cassia flower buds"]},{"id":7657,"name":"Hsi htamin","country":"Myanmar","region":"Southeast Asia","continent":"Asia","qid":"Q85767584","blurb":"Burmese oiled rice snack","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Burmese%20Oiled%20Glutinous%20Rice.jpg","url":"https://en.wikipedia.org/wiki/Hsi_htamin","infobox":true,"ingredients":["glutinous rice","peanut oil","onions","turmeric"]},{"id":7658,"name":"lahpet thohk","country":"Myanmar","continent":"Asia","qid":"Q4384100","blurb":"Burmese dish of tea leaves","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Laphet%20oke.JPG"},{"id":7659,"name":"No htamin","country":"Myanmar","continent":"Asia","qid":"Q65336960","blurb":"Frestive milk rice dish from Burma","url":"https://en.wikipedia.org/wiki/No_htamin","infobox":true},{"id":7660,"name":"Pon ye gyi","country":"Myanmar","continent":"Asia","qid":"Q13069284","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pon%20ye%20gyi.jpg","url":"https://en.wikipedia.org/wiki/Pon_ye_gyi","infobox":true,"ingredients":["Macrotyloma uniflorum","other beans"]},{"id":7661,"name":"Shwe htamin","country":"Myanmar","region":"Southeast Asia","continent":"Asia","qid":"Q85801047","blurb":"Burmese golden rice (desert)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Shwe%20Htamin.jpg","url":"https://en.wikipedia.org/wiki/Shwe_htamin","infobox":true,"ingredients":["glutinous rice","jaggery","pandan","coconut shavings"]},{"id":7662,"name":"tohu chauk","country":"Myanmar","continent":"Asia","qid":"Q113680312","blurb":"dried Burmese tofu"},{"id":7663,"name":"Knafeh Nabulsiyeh","country":"Palestine","region":"Nablus","continent":"Elsewhere","qid":"Q12236278","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nablus%20souq%20kanafeh.jpg"},{"id":7664,"name":"Calamarata","country":"Italy","region":"Campania","continent":"Elsewhere","qid":"Q22936428","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Calamarata%20al%20rag%C3%B9%20di%20Cernia%20%287097131809%29.jpg","url":"https://en.wikipedia.org/wiki/Calamarata","infobox":true,"province":"Napoli","city":"Naples","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7665,"name":"Lacryma Christi Vesuvio DOC","country":"Italy","region":"Province of Avellino","continent":"Elsewhere","qid":"Q2305328","blurb":"Italian controlled designation of origin wine from Campania","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lacryma%20Christi%20wine%20from%20Naples.jpg","url":"https://en.wikipedia.org/wiki/Lacryma_Christi","infobox":true},{"id":7666,"name":"Dal bhat","country":"Nepal","region":"South Asia","continent":"Asia","qid":"Q929364","blurb":"Lentil and rice dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dal%20Bhat%20Tarkari%202.jpg","url":"https://en.wikipedia.org/wiki/Dal_bhat","infobox":true,"course":"Meal"},{"id":7667,"name":"Gundruk","country":"Nepal","continent":"Asia","qid":"Q3630112","blurb":"Nepali fermented leafy vegetable","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gundruk%20NP.jpg","url":"https://en.wikipedia.org/wiki/Gundruk","infobox":true,"ingredients":["Leafy parts of radish","cauliflower","root of radish"],"prepSummary":"In the months of October and November, during the harvest of the first broad mustard, radish, and cauliflower leaves, large quantities of leaves accumulate—much more than can be consumed fresh. During this process, the pH drops slowly to a final value of 4.0, and the amount of acid (such as lactic acid) increases to about 1% on the sixth day. It has been found that a disadvantage of the traditional process of gundruk fermentation is the loss of 90% of carotenoids, probably during sun-drying."},{"id":7668,"name":"Kinema","country":"Nepal","region":"India (Sikkim","continent":"Asia","qid":"Q4736109","blurb":"food of Nepal","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Original%20Kinema-nepal.jpg","url":"https://en.wikipedia.org/wiki/Kinema","infobox":true,"ingredients":["Soybean fermented by Bacillus subtilis"],"prepSummary":"The first step of kinema production is soaking soybeans overnight. The soaked beans are boiled until soft (2–3 hours). Water is drained off and beans are lightly cracked with a mortar. 1% of firewood ash is added and mixed thoroughly. The grits are put in a bamboo bucket lined with local fern (Glaphyropteridopsis erubescens). The bucket is then covered with a jute bag and left to ferment naturally at ambient temperatures for 1–3 days. No bacterial culture is intentionally added to kinema."},{"id":7669,"name":"mimosa sugar ball","country":"Nepal","region":"South Asia","continent":"Asia","qid":"Q1142998","blurb":"type of religious offering","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E0%A6%A8%E0%A6%95%E0%A7%81%E0%A6%B2%E0%A6%A6%E0%A6%BE%E0%A6%A8%E0%A6%BE.jpg","url":"https://en.wikipedia.org/wiki/Mimosa_Sugar_Balls","infobox":true,"ingredients":["Sugar"],"course":"Prashad","originClaims":["India","Nepal"]},{"id":7670,"name":"Pukala","country":"Nepal","continent":"Asia","qid":"Q18389634","blurb":"traditional Nepalese dish of boiled and fried variety meats of the water buffalo","url":"https://en.wikipedia.org/wiki/Pukala","infobox":true,"prepSummary":"Pukālā is made by boiling variety meats like small intestines, liver, kidney, tripe, pancreas and spleen. The meat is then sliced into 1-inch pieces and pan fried."},{"id":7671,"name":"Sel roti","country":"Nepal","continent":"Asia","qid":"Q7447375","blurb":"Nepalese ring-shaped sweet rice bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sel%20Roti.jpg","url":"https://en.wikipedia.org/wiki/Sel_roti","infobox":true,"ingredients":["Rice flour","sugar","ghee"],"prepSummary":"It is made of rice flour with added flavours. A batter is prepared by adding water, sugar, and ghee to roughly ground rice flour. The ghee can also be substituted by cooking oil or butter. Spices such as cardamom and clove may be added to the batter. The ingredients are then allowed to rest for a few hours. Studies show that letting the batter sit for about six hours at around 30 °C makes sel roti taste better and more cost-effective to prepare. During this time, natural bacteria and yeast ferment the batter and make it more acidic. This extra acidity helps the sel roti soak up less oil during frying, so it turns out less greasy, more flavorful, and more economical.","course":"Breakfast, lunch, dinner, snack"},{"id":7672,"name":"Sinki","country":"Nepal","region":"Darjeeling district","continent":"Asia","qid":"Q7524569","blurb":"Nepalese dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sinki%20ko%20jhol%20%28Fermented%20radish%20soup%29.jpg","url":"https://en.wikipedia.org/wiki/Sinki_(food)","infobox":true,"prepSummary":"The process making sinki starts by allowing the radishes to wilt for a few days. Then the leafy tops are cut off and the radish tap-root sections are shredded. If there is a large amount of radishes to process, rather than shredding by hand, a dhiki is usually used to break them up. If the sinki will be made into a pickle after fermentation, instead of shredding, the radish is just cut up. Meanwhile, a 2– to 3–foot (0.6– to 0.9-metre) hole is dug, and a small fire is built at the bottom just before the storage period begins to warm it up. After the hole is hot enough, the fire is extinguished and the bottom is lined with bamboo and straw."},{"id":7673,"name":"Amsterdam onion","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q1969648","blurb":"yellow pickled onions","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Osseworst%20en%20Amsterdamse%20uitjes.JPG"},{"id":7674,"name":"Amsterdamse koggetjes","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q139622335","blurb":"traditional Dutch cookies"},{"id":7675,"name":"appelflap","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q111609493","blurb":"traditional Dutch apple turnover","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Appelflap.jpg"},{"id":7676,"name":"Balkenbrij","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q572275","blurb":"traditional Dutch food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Balkenbrij%20met%20aardappel%20en%20wortel.jpg","url":"https://en.wikipedia.org/wiki/Balkenbrij","infobox":true,"prepSummary":"Originally, balkenbrij was prepared upon farms at the end of the pig-slaughtering process, in the pot used to cook the swill. It was eaten soon because of its poor shelf life. It is traditionally made of stock left over from the making of sausages like liverwurst, boiled with flour (and sometimes blood, which turns the color from white to black) and bacon, together with odd scraps and various organ meats of the animal such as liver, kidney or lungs."},{"id":7677,"name":"Bavaria Gluten Free","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q133266885","blurb":"beer brewed by Royal Swinkels"},{"id":7678,"name":"BenBits","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q110847042","blurb":"chewing gum"},{"id":7679,"name":"Bittergarnituur","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q104842957","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bittergarnituur.jpg"},{"id":7680,"name":"block-milk","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q42411090","blurb":"solid sweet milk product"},{"id":7681,"name":"Boerenkool stamppot","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q115819779","blurb":"Dutch kale dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Boerenkool%20met%20worst.jpg"},{"id":7683,"name":"Café Noir","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q140589660","blurb":"cookie","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Caf%C3%A9%20Noir%20cookie%20%28Albert%20Heijn%29%2C%20Hillegersberg%2C%20Rotterdam%20%282021%29%2002.jpg"},{"id":7684,"name":"Cantenaar","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q136472281","blurb":"cheese"},{"id":7685,"name":"endive with cracklings","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q25640342","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Andiviem%C3%A8tkrebkes0667-1.JPG"},{"id":7686,"name":"frikandel sandwich","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q124351850","blurb":"common Dutch fried snack sandwich","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Frikandel%20speciaal%20%2811734450976%29.jpg"},{"id":7687,"name":"frikandelbroodje","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q63118359","blurb":"Dutch snack consisting of a frikandel in puff pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Frikandel%20broodje%20aldi.jpg"},{"id":7688,"name":"Gemberbolus","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q123703506","blurb":"pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gemberbolus.jpg"},{"id":7689,"name":"Gevulde speculaas","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q114932667","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gevulde%20speculaas.jpeg"},{"id":7691,"name":"Hollandse Nieuwe","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q1749682","blurb":"raw herring soaked in a mild preserving liquid","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Haring%2004.jpg","url":"https://en.wikipedia.org/wiki/Soused_herring","infobox":true,"ingredients":["Herring","vinegar","any of cider","wine","tea","sugar","herbs (usually bay leaf)","spices (usually mace)"],"prepSummary":"Through a cut in the throat, the gills and part of the gullet are removed from the herring, eliminating any bitter taste. The liver and pancreas are left in the fish during the salt-curing process because they release enzymes essential for flavor. The herrings are then placed in the brine for approximately five days, traditionally in oak casks. They require no further preparation after fillet and skin removal and can be eaten as a snack with finely sliced raw onion and pickles. As skin removal requires experience, fillets or double fillets should be attempted first. The soused herrings are silvery outside and pink inside when fresh, and should not be bought if they appear grey and oily."},{"id":7692,"name":"Hopje","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q1495867","blurb":"Dutch candy with light coffee and caramel taste","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hopjes%20Rademaker%20NL001.JPG","url":"https://en.wikipedia.org/wiki/Hopje","infobox":true,"ingredients":["Coffee","caramel","cream","butter"]},{"id":7693,"name":"joppie sauce","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q610794","blurb":"sauce made from mayonnaise, onions and curry powder","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bakje%20joppiesaus.jpg","url":"https://en.wikipedia.org/wiki/Joppie_sauce","infobox":true},{"id":7694,"name":"Kapitein Koek","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q124445008","blurb":"brand"},{"id":7695,"name":"kapsalon","country":"Netherlands","region":"Rotterdam","continent":"Europe","qid":"Q578473","blurb":"Dutch fast food dish named after a hair salon","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kapsalon%20Amstelveen.jpg","url":"https://en.wikipedia.org/wiki/Kapsalon","infobox":true,"ingredients":["fries","meat (döner or gyro)","Gouda cheese","salad vegetables"]},{"id":7696,"name":"kroketbroodje","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q124378480","blurb":"puff pastry roll with a Dutch croquette inside","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kroketbroodje%20Jumbo%2020190411%20175526274.jpg"},{"id":7697,"name":"Kruidnoten","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q693525","blurb":"Dutch candies","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Stapeltje%20kruidnoten.jpg","url":"https://en.wikipedia.org/wiki/Kruidnoten","infobox":true},{"id":7698,"name":"Lattiz","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q124221833","blurb":"coffee milk brand"},{"id":7699,"name":"lekkerbekje","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q2180951","blurb":"Dutch batter-fried fish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Flickr%20adactio%20164930387--Fish%20and%20chips.jpg","url":"https://en.wikipedia.org/wiki/Lekkerbekje","infobox":true},{"id":7700,"name":"moorkop","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q2234053","blurb":"pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Moorkop%20van%20de%20Hema-bakkerij%2006.jpg","url":"https://en.wikipedia.org/wiki/Moorkop","infobox":true,"ingredients":["Profiterole","whipped cream","white or dark chocolate"],"originClaims":["Netherlands","Germany"]},{"id":7701,"name":"mustard soup","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q96274126","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mustard%20soup%20%288479467759%29.jpg"},{"id":7703,"name":"oliebol","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q152536","blurb":"traditional Dutch food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Oliebollen.jpg","url":"https://en.wikipedia.org/wiki/Oliebol","infobox":true,"ingredients":["Flour","eggs","yeast","some salt","milk","baking powder","usually sultanas","currants"],"originClaims":["Netherlands","Belgium"]},{"id":7704,"name":"Parrano","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q7139760","blurb":"Dutch cheese","url":"https://en.wikipedia.org/wiki/Parrano_cheese","infobox":true},{"id":7705,"name":"pepernoot","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q473271","blurb":"tiny Dutch cookie made from many rich ingredients","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pepernoten001.jpg","url":"https://en.wikipedia.org/wiki/Pepernoot","infobox":true,"course":"Treat"},{"id":7706,"name":"Perenstroop","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q113348972","blurb":"pear syrup"},{"id":7707,"name":"pfeffernusse","country":"Netherlands","region":"Denmark","continent":"Europe","qid":"Q17051739","blurb":"spice cookies","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Peppernuts.jpg","url":"https://en.wikipedia.org/wiki/Pfeffern%C3%BCsse","infobox":true,"ingredients":["cardamom","nutmeg","cinnamon","cloves","ginger","black pepper","mace","anise"],"originClaims":["Denmark","Germany","Netherlands"]},{"id":7708,"name":"Vifit","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q124221341","blurb":"drink yogurt brand"},{"id":7709,"name":"vlaflip","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q2308476","blurb":"Dutch dessert with custard, yoghurt and lemonade syrup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Vlaflip.jpg"},{"id":7710,"name":"Wilhelmina peppermint","country":"Netherlands","region":"Netherlands","continent":"Europe","qid":"Q15883993","blurb":"Dutch peppermint candy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rond%20pepermuntblik%20met%20los%20draaibaar%20deksel%2C%20%E2%80%9CFortuin%2C%20Wilhelmina%20pepermunt%E2%80%9D%2C%20wit%2C%20objectnr%2077191-A-B.JPG"},{"id":7711,"name":"Zeeuws spek","country":"Netherlands","region":"Zeeland","continent":"Europe","qid":"Q3382504","blurb":"Dutch cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bacon-wrapped%20scallop.jpg","url":"https://en.wikipedia.org/wiki/Zeeuws_spek","infobox":true,"ingredients":["Pork"],"prepSummary":"Zeeuws spek sold in butcher stores is prepared by marination in a spiced oil and mustard mixture (with the addition of soy sauce, pepper, and other aromatics) and then lightly grilled or broiled (or sometimes smoked). Its flavor is described as reminiscent of barbecue. Recipes suggest a variety of flavoring ingredients.","course":"Hot or cold"},{"id":7712,"name":"Bougna","country":"Canada","region":"New Caledonia","continent":"Elsewhere","qid":"Q2921567","blurb":"traditional feast dish in New Caledonia","url":"https://en.wikipedia.org/wiki/Bougna","infobox":true},{"id":7713,"name":"Clam pie","country":"United States","region":"New England","continent":"Elsewhere","qid":"Q29019793","blurb":"savory meat pie prepared using clams","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Curry%20clam%20pie.jpg","url":"https://en.wikipedia.org/wiki/Clam_pie","infobox":true},{"id":7714,"name":"Mānuka honey","country":"New Zealand","continent":"Oceania","qid":"Q953395","blurb":"type of honey","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/1LitreHonig.jpg","url":"https://en.wikipedia.org/wiki/M%C4%81nuka_honey","infobox":true,"prepSummary":"Mānuka honey is produced by European honey bees (Apis mellifera) foraging on the mānuka (Leptospermum scoparium), which evidence suggests originated in Australia before the onset of the Miocene aridity. It grows uncultivated throughout both southeastern Australia and New Zealand. The mānuka tree flowers at the same time as Kunzea ericoides, another Myrtaceae species also called kānuka, which often shares the same growing areas. Some apiarists cannot readily differentiate these species, as both flowers have similar morphology and pollen differentiation between the two species is difficult. There have been increasing turf disputes between producers operating close to large mānuka tree clumps."},{"id":7715,"name":"Toheroa soup","country":"New Zealand","continent":"Oceania","qid":"Q108120915","blurb":"New Zealand soup made from Paphies ventricosa","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Can%2C%20food%20%28AM%202007.41.2-1%29.jpg"},{"id":7716,"name":"Cushta","country":"Nicaragua","continent":"North America","qid":"Q5795066","blurb":"Nicaraguan cuisine dish"},{"id":7717,"name":"repocheta","country":"Nicaragua","continent":"North America","qid":"Q86066688","blurb":"Nicaraguan typical food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Repochetas%20de%20queso.jpg"},{"id":7718,"name":"Vaho","country":"Nicaragua","continent":"North America","qid":"Q7908657","blurb":"Nicaraguan dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Baho.jpg","url":"https://en.wikipedia.org/wiki/Vaho","infobox":true,"notFood":"a disambiguation page"},{"id":7719,"name":"dambu","country":"Niger","continent":"Africa","qid":"Q107007191","blurb":"food from Niger","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dambu.jpg","url":"https://en.wikipedia.org/wiki/Dambou","infobox":true,"ingredients":["Usually rice flour or millet","wheat or corn couscous","moringa leaves","peanut","meat or fish"],"prepSummary":"Dambou is prepared according to the desire and will of the cook. For a simple dish, cooks mostly use either rice flour or fine hard wheat semolina (couscous semolina) or millet, wheat or corn couscous. The cereals is steamed for about 20 to 30 minutes and added the already boiled moringa leaves.","originClaims":["Niger","Nigeria"]},{"id":7720,"name":"kilishi","country":"Niger","continent":"Africa","qid":"Q1275518","blurb":"Hausa dish of spiced dried beef, mutton or goat meat","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%22Kilishi%22.JPG","url":"https://en.wikipedia.org/wiki/Kilishi","infobox":true,"ingredients":["Dried meat (cow","sheep or goat meat)"],"prepSummary":"It is prepared by drying thin strips of meat in the sun. Generally it is made with beef but can also be prepared from camel, lamb, and goat. These strips are then coated in a paste made from peanuts and various condiments and vegetables, such as onion, and multiple spices. The resulting product is left to dry for a few hours in the sun and then roasted for a few minutes over high heat. There are significant variations in preparation methods across the region. Kilishi was born out of necessity, to preserve meat for longer as the lean meat supplies protein enough for merchants traveling through the Sahara for trade.","originClaims":["Niger","Nigeria"]},{"id":7721,"name":"Aadun","country":"Nigeria","continent":"Africa","qid":"Q113039011","blurb":"Nigerian snack","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%C3%80%C3%A1d%C3%B9n2.jpg","url":"https://en.wikipedia.org/wiki/Aadun","infobox":true},{"id":7722,"name":"Aadun (Nigerian Corn Flour with Palm Oil)","country":"Nigeria","continent":"Africa","qid":"Q122829649","blurb":"Aadun is a snack common amongst Yoruba-speaking people of Nigeria."},{"id":7723,"name":"Abacha Ugba","country":"Nigeria","continent":"Africa","qid":"Q107358460","blurb":"cassava-based dish mostly eaten by the Igbo tribe of Eastern Nigeria","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Native%20Eastern%20Nigeria%20African%20Salad.JPG"},{"id":7724,"name":"Abak atama soup","country":"Nigeria","continent":"Africa","qid":"Q107357035","blurb":"special palm nut soup native to the Efiks/Ibibio people of Southern Nigeria","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Eba%20served%20with%20Fresh%20fish%20banga%20soup%20in%20a%20clay%20pot.jpg"},{"id":7725,"name":"Abak Soup","country":"Nigeria","continent":"Africa","qid":"Q122829893","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Abak%20soup%2002.jpg"},{"id":7726,"name":"Abula","country":"Nigeria","region":"South West (Nigeria)","continent":"Africa","qid":"Q65091072","blurb":"soup of Yoruba people in Nigeria","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Amala%20and%20Abula.jpg","url":"https://en.wikipedia.org/wiki/Abula_(soup)","infobox":true,"ingredients":["*Ewedu *Gbegiri *Obe ata"],"course":"Warm"},{"id":7727,"name":"Achi Soup","country":"Nigeria","continent":"Africa","qid":"Q107358770","blurb":"soup peculiar to Eastern Nigerians","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Native%20soup%20from%20South-South%20region%20of%20Nigeria.jpg"},{"id":7728,"name":"Achicha Ede","country":"Nigeria","continent":"Africa","qid":"Q107358452","blurb":"Achicha Ede is a traditional dish of cocoyam potage which originates from the Igbo region of Nigeria particularly Enugu.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Caviadini.jpg"},{"id":7729,"name":"Afang","country":"Nigeria","region":"Akwa Ibom State","continent":"Africa","qid":"Q30599785","blurb":"vegetable-based delicacy originating from South-South Nigeria, usually eaten with starch","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Afang%20Soup.jpg","url":"https://en.wikipedia.org/wiki/Afang_soup","infobox":true,"prepSummary":"Add crayfish and pepper to meat stock and boil it. Add grounded okazi to the beef stock and cook it. Then heat up the oil in a separate pot and add chopped onions for about a minute. Add stock fish, dried fish, and other prepared meats like beef, ponmo and shaki to the pot. Taste for seasoning, stir, and adjust as necessary. Then, add the afang leaf , stir to combine, reduce the heat to simmer for an additional two minutes, and then turn off the heat.","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7730,"name":"Afia Efere","country":"Nigeria","continent":"Africa","qid":"Q113039087","blurb":"Nigerian soup popular amongst the Efik/Ibibio tribe","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Afia%20Efere.jpg","url":"https://en.wikipedia.org/wiki/Afia_Efere","infobox":true},{"id":7732,"name":"African Rosewood plant","country":"Nigeria","continent":"Africa","qid":"Q107364240","blurb":"Ora (Oha) soup is native to the South Eastern Nigeria. It is a very traditional soup similar to the bitterleaf soup but cooked with Ora leaves.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E1%BB%8Cha%20soup.jpg"},{"id":7733,"name":"African salad","country":"Nigeria","continent":"Africa","qid":"Q107362795","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Abacha%20%28or%20Afrcan%20Salad%29.jpg"},{"id":7734,"name":"African Salad","country":"Nigeria","region":"South East","continent":"Africa","qid":"Q107358883","blurb":"West African dish made from boiled, shredded and dried cassava. It can be taken as a snack or as a main meal","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Abacha%20%28or%20Afrcan%20Salad%29.jpg","url":"https://en.wikipedia.org/wiki/Abacha_(food)","infobox":true,"ingredients":["Dried shredded cassava"],"course":"Cold"},{"id":7735,"name":"agidi","country":"Nigeria","continent":"Africa","qid":"Q107357284","blurb":"Nigerian Agidi or Eko is a Nigeria food made with corn flour.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Agidi.jpg","url":"https://en.wikipedia.org/wiki/Agidi","infobox":true,"ingredients":["*Corn flour *Water"],"course":"Warm"},{"id":7736,"name":"Alkaki","country":"Nigeria","region":"Northern Nigeria","continent":"Africa","qid":"Q107862812","blurb":"Nigerian sanck","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Wheat%20close-up.JPG","url":"https://en.wikipedia.org/wiki/Alkaki","infobox":true,"ingredients":["Wheat","yeast","sugar","salt","Honey","water","vegetable oil"],"course":"Snack"},{"id":7737,"name":"Amala","country":"Nigeria","continent":"Africa","qid":"Q4739207","blurb":"traditional Yoruba Nigerian food made of root flour","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Amala%20and%20Abula.jpg","url":"https://en.wikipedia.org/wiki/Amala_(food)","infobox":true,"prepSummary":"Another type of amala is elubo ogede, which is usually lighter in color. The low carbohydrate level in plantain flour makes it suitable for diabetics. Unripe plantain is peeled, dried, and grated into boiling water, creating a light brown paste when cooked.","originClaims":["Nigeria","Nigeria"]},{"id":7738,"name":"Apapa ( Beans Loaf )","country":"Nigeria","continent":"Africa","qid":"Q107736395","blurb":"Ebira local delicacy specially prepared with grounded beans,red oil, maggi and other nutritional ingredients","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Moi%20moi%20inside%20leaves.jpg"},{"id":7739,"name":"Asaro","country":"Nigeria","region":"Yoruba people","continent":"Africa","qid":"Q122999857","blurb":"traditional Yoruba dish made with yams and spices","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Asaro%20%28%20Yam%20Porridge%29.jpg","url":"https://en.wikipedia.org/wiki/Asaro_(food)","infobox":true,"ingredients":["Yam (vegetable)"],"prepSummary":"The primary ingredient in asaro is yam, which is peeled, cut into chunks, and boiled until it becomes soft. Other essential ingredients include red palm oil, onions, peppers, salt and a mixture of spices, which are combined in a pot. The dish is often prepared with a generous amount of palm oil, providing its characteristic reddish-orange color and its smoky and nutty flavour. It is seasoned with spices like whole crayfish, crayfish powder, smoked fish, and bouillon cubes for added flavor. Garlic and ginger can also be added. Asaro may also include vegetables like scent leaf or spinach. The dish may be served hot or warm, garnished with chopped parsley or cilantro if desired.","originClaims":["Nigeria","Togo"]},{"id":7740,"name":"Asun","country":"Nigeria","continent":"Africa","qid":"Q123058225","blurb":"spiced Nigerian ethnic Yoruba barbecue meat delicacy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Asun.jpg","url":"https://en.wikipedia.org/wiki/Asun","infobox":true},{"id":7741,"name":"Asun-iṣu","country":"Nigeria","continent":"Africa","qid":"Q136486631","blurb":"Asun-iṣu is a Yoruba dish from Nigeria, which is a peppered and roasted yam, often prepared for celebrations and gatherings"},{"id":7742,"name":"Atama soup","country":"Nigeria","region":"Akwa Ibom State","continent":"Africa","qid":"Q30592390","blurb":"Nigerian soup","url":"https://en.wikipedia.org/wiki/Atama_soup","infobox":true,"ingredients":["Vegetable","palm nut","atama leaf"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7743,"name":"Bambara groundnut","country":"Nigeria","continent":"Africa","qid":"Q107357073","blurb":"Okpa is a delicious delicacy popular in the Eastern part of Nigeria, especially in Enugu state. Okpa has equally won the hearts of people in different parts of Nigeria and is now classified as a traditional Nigerian delicacy.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Okpa%20for%20sale.jpg"},{"id":7744,"name":"bambara nut pudding","country":"Nigeria","continent":"Africa","qid":"Q107356825","blurb":"traditional Nigerian food made with bambara nut"},{"id":7745,"name":"Banga rice","country":"Nigeria","region":"Ethiop region of Delta","continent":"Africa","qid":"Q107323701","blurb":"Nigerian rice dish prepared with palm fruit concentrate","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Banga%20rice.jpg","url":"https://en.wikipedia.org/wiki/Banga_rice","infobox":true,"ingredients":["Pulp from palm fruit","salt","water","parboiled white rice","other seasonings","onions","meat","fish"]},{"id":7746,"name":"Banga Rice","country":"Nigeria","continent":"Africa","qid":"Q107358604","blurb":"traditional delicacy of the Southern zones of Nigeria prepared with palm fruit concentrate and rice","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Banga%20rice.jpg"},{"id":7747,"name":"beans and corn porridge","country":"Nigeria","continent":"Africa","qid":"Q107416756","blurb":"popular Nigeria dish which is a combination of beans and corn","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Beans%20and%20Corn%20%28maize%29%20porridge.jpg","url":"https://en.wikipedia.org/wiki/Adalu_(food)","infobox":true,"prepSummary":"Corn and beans are boiled separately before being combined. Palm oil, onion, pepper and salt are then added to taste. Adalu is often served with plantain and smoked fish."},{"id":7748,"name":"Bẹju","country":"Nigeria","continent":"Africa","qid":"Q136486733","blurb":"Cassava bread"},{"id":7749,"name":"Bobozee","country":"Nigeria","continent":"Africa","qid":"Q107358419","blurb":"this is one Nigerian Snack that has so many names. Call it Bobozee, Abacha Mmiri, akpu mmiri, yucca/cassava chips, ...","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Abacha%20and%20Ugba%20with%20Ponmo%20and%20Croaker%20Fish.jpg"},{"id":7750,"name":"Bole","country":"Nigeria","continent":"Africa","qid":"Q107357102","blurb":"popular plantain delicacy peculiar to south south Nigerians","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Roasted%20plantains.jpg"},{"id":7751,"name":"Boli","country":"Nigeria","continent":"Africa","qid":"Q16874222","blurb":"roasted plantain dish in Nigeria","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Boli%20and%20Groundnut.png","url":"https://en.wikipedia.org/wiki/Boli_(plantain)","infobox":true,"prepSummary":"Beyond the popular boli and groundnut combination, Port Harcourt-style bole and fish is prepared with the following ingredients:"},{"id":7752,"name":"Breadfruit Porridge","country":"Nigeria","continent":"Africa","qid":"Q107356806","blurb":"Breadfruit Porridge(Ukwa) is the meal used to identify VIP at functions","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ukwa%20special%20delicacy%20from%20Igbo%20land%20Eastern%20part%20of%20Nigeria.jpg"},{"id":7753,"name":"Burukutu","country":"Nigeria","continent":"Africa","qid":"Q136486885","blurb":"an alcoholic beverage, brewed from the grains of Guinea corn (Sorghum bicolor) and millet (Pennisetum glaucum)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Umqombothi.jpg"},{"id":7754,"name":"catfish pepper soup","country":"Nigeria","continent":"Africa","qid":"Q107834828","blurb":"spicy fish dish in Nigeria","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Catfish%20soup%20a%20delicious%20and%20widely%20accepted%20dish%20amongst%20all%20classes%20of%20Nigerians.jpg"},{"id":7755,"name":"Chin chin","country":"Nigeria","continent":"Africa","qid":"Q5099514","blurb":"snack in Nigeria made from basic combination of flour, milk and sugar","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chin-chin.jpg","url":"https://en.wikipedia.org/wiki/Chin_chin","infobox":true},{"id":7756,"name":"concoction rice","country":"Nigeria","continent":"Africa","qid":"Q110056303","blurb":"Nigerian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Plenty%20of%20onions%20%28IA%20plentyofonions1936unit%29.pdf","url":"https://en.wikipedia.org/wiki/Concoction_rice","infobox":true},{"id":7757,"name":"dambun shinkafa","country":"Nigeria","continent":"Africa","qid":"Q112860677","blurb":"Dambun shinkafa is a delicacy widely enjoyed in the north","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dambu%3B.jpg","url":"https://en.wikipedia.org/wiki/Dambun_shinkafa","infobox":true,"prepSummary":"Rice is grilled such that they are chopped into smaller pieces. Moringa leaf, carrot are added after some minutes, it is spiced with blended pepper and steamed for about 45 minutes. Fried oil is added and served."},{"id":7758,"name":"danwake","country":"Nigeria","continent":"Africa","qid":"Q107357106","blurb":"dish in Northern Nigeria","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hausa%20Food%20Dan%20wake%2001.jpg","url":"https://en.wikipedia.org/wiki/Dan_wake","infobox":true},{"id":7759,"name":"Dawanke","country":"Nigeria","continent":"Africa","qid":"Q136486119","blurb":"Food"},{"id":7760,"name":"Denderu","country":"Nigeria","region":"Borno State","continent":"Africa","qid":"Q136487793","blurb":"Delicacy of Kanuri people","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7761,"name":"draw soup","country":"Nigeria","continent":"Africa","qid":"Q5305996","blurb":"Nigerian okra soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pounded%20Yam%20and%20Okro%20Soup.jpg","url":"https://en.wikipedia.org/wiki/Draw_soup","infobox":true,"ingredients":["Okra","ogbono seeds or ewedu leaves"]},{"id":7762,"name":"Edikang Ikong","country":"Nigeria","continent":"Africa","qid":"Q28402897","blurb":"soup native to the Efik people in Nigeria","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Edikang%20ikong.jpg","url":"https://en.wikipedia.org/wiki/Edikang_ikong","infobox":true},{"id":7763,"name":"Editan","country":"Nigeria","region":"Cross River State","continent":"Africa","qid":"Q30599933","blurb":"vegetable soup that originates from the Efik People","url":"https://en.wikipedia.org/wiki/Editan_(soup)","infobox":true,"ingredients":["Vegetables"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7764,"name":"Edo black soup","country":"Nigeria","continent":"Africa","qid":"Q113002820","blurb":"popular and tasteful (Edo) Esan soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Schwarzsauer-3.jpg","url":"https://en.wikipedia.org/wiki/Edo_black_soup","infobox":true},{"id":7765,"name":"Efo riro","country":"Nigeria","continent":"Africa","qid":"Q25043246","blurb":"rich Nigeria vegetable stew that is native to the yorubas of the Western Nigeria","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Efo%20Riro%20with%20fried%20mackerel%20fishes%20and%20roasted%20cowskin.jpg","url":"https://en.wikipedia.org/wiki/Efo_riro","infobox":true,"ingredients":["stockfish","Scotch bonnets (atarado)","tatashe (red bell pepper)","onions","crayfish","water","palm oil","red onion"]},{"id":7766,"name":"Egbo","country":"Nigeria","continent":"Africa","qid":"Q113038928","blurb":"meal ground from dried corn","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Egbo%20%28Food%29.jpg","url":"https://en.wikipedia.org/wiki/Egbo_(food)","infobox":true},{"id":7767,"name":"Egusi soup","country":"Nigeria","continent":"Africa","qid":"Q107358749","blurb":"Nigerian soup made of grounded egusi and other ingredients.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/EGUSI%20SOUP.JPG"},{"id":7768,"name":"Ekuru","country":"Nigeria","continent":"Africa","qid":"Q10271107","blurb":"meal native to the Yoruba people in Nigeria, usually prepared with peeled beans","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ekuru%20and%20ata%20din%20din.jpg","url":"https://en.wikipedia.org/wiki/Ekuru","infobox":true},{"id":7769,"name":"Elubọ Ẹbẹ","country":"Nigeria","continent":"Africa","qid":"Q136486693","blurb":"A meal made from yam"},{"id":7770,"name":"Ewa Agoyin","country":"Nigeria","region":"Yorubaland","continent":"Africa","qid":"Q47005642","blurb":"delicacy of the Agoyin people from the Republic of Benin and popular in Lagos, Nigeria","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Aganyin%20Beans%20with%20Plantain%20and%20Meat.jpg","url":"https://en.wikipedia.org/wiki/Ewa_aganyin","infobox":true,"ingredients":["Black-eyed beans","palm oil","chili peppers","onions"],"course":"Hot"},{"id":7771,"name":"Ewedu soup","country":"Nigeria","continent":"Africa","qid":"Q107790439","blurb":"popular Nigerian soup popularly eaten with Nigerian stew such as buka stew or gbegiri","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ewedu.jpg","url":"https://en.wikipedia.org/wiki/Ewedu_soup","infobox":true,"prepSummary":"Jute leaf scientifically known as Corchorus olitorius grows in area with water especially lakes and rivers. The best farm for Ewedu leaf is fallow or abandoned land high above 1,250 metres and 1,750 metres altitude."},{"id":7772,"name":"Finger millet pap","country":"Nigeria","continent":"Africa","qid":"Q107449672","blurb":"Tamba is a traditional Hausa name for Finger millet, also known as Eleusine corocana.It is a whole grain that is gluten-free and a good source.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Finger%20Millet%20Seed.jpg"},{"id":7773,"name":"Fried yam(Dundun)","country":"Nigeria","continent":"Africa","qid":"Q107850256","blurb":"Dundun is a deep-fried yam recipe that can be eaten with a wide range of Nigerian stews and sauce.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fried%20Yam%20Slices.jpg"},{"id":7774,"name":"fura","country":"Nigeria","region":"West Africa","continent":"Africa","qid":"Q25203618","blurb":"food in west Africa","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fura%20da%20nono.jpg","url":"https://en.wikipedia.org/wiki/Fura_(food)","infobox":true,"ingredients":["Millet"],"course":"Cold"},{"id":7775,"name":"Fura da nono (millet and milk)","country":"Nigeria","continent":"Africa","qid":"Q107486136","blurb":"popular food in the Northern states especially in Sokoto state","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fura%20da%20nono%20seller.jpg"},{"id":7776,"name":"Gala sausage roll","country":"Nigeria","continent":"Africa","qid":"Q135273022","blurb":"snack made from pure beef filling and rich wheat based pastry"},{"id":7777,"name":"Garri","country":"Nigeria","continent":"Africa","qid":"Q107358893","blurb":"creamy-white, granular flour with a slightly fermented flavour and sour taste made from fermented cassava tubers","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Benin%20-%20Gari%20photo%204.jpg"},{"id":7778,"name":"Gbegiri","country":"Nigeria","region":"Yorubaland","continent":"Africa","qid":"Q85735249","blurb":"traditional Nigerian soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Amala%20and%20ewedu%20with%20gbegiri%20soup.jpg","url":"https://en.wikipedia.org/wiki/Gbegiri","infobox":true,"ingredients":["Beans"]},{"id":7779,"name":"gizdodo","country":"Nigeria","region":"South West (Nigeria)","continent":"Africa","qid":"Q107357232","blurb":"special Nigeria deliciacy which consists of peppered gizzard and plantain combination","url":"https://en.wikipedia.org/wiki/Gizdodo","infobox":true},{"id":7780,"name":"goat meat pepper soup","country":"Nigeria","continent":"Africa","qid":"Q25220535","blurb":"spicy Nigerian soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Goat%20meat%20pepper%20soup%20served%20with%20bread.jpg","url":"https://en.wikipedia.org/wiki/Goat_meat_pepper_soup","infobox":true,"prepSummary":"There are many different ingredients used depending on the region and availability. Common ingredients in goat meat pepper soup are goat meat, Other ingredients that are commonly used when access to traditional ingredients is limited are bouillon cubes, onion, The dish may be finished with seasoning such as salt, pepper and basil."},{"id":7781,"name":"Groundnut soup","country":"Nigeria","continent":"Africa","qid":"Q107358442","blurb":"Nigerian soup eaten with rice, eba, cassava or pounded yam","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fufu%20in%20groundnut%20soup%20with%20fish.jpg","originClaims":["Nigeria","Ghana"]},{"id":7782,"name":"Gurasa","country":"Nigeria","continent":"Africa","qid":"Q113023113","blurb":"hausa food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gurasa%20spiced%20with%20kulikuli%20sauce.jpg","url":"https://en.wikipedia.org/wiki/Gurasa","infobox":true},{"id":7783,"name":"Ikọkọrẹ","country":"Nigeria","continent":"Africa","qid":"Q136485229","blurb":"a pottage made from purple yam","url":"https://en.wikipedia.org/wiki/Ikokore","infobox":true},{"id":7784,"name":"Ila Alasepo","country":"Nigeria","continent":"Africa","qid":"Q126284886","blurb":"Nigerian soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Okro%20soup%20with%20beef%20and%20Seafoods.jpg","url":"https://en.wikipedia.org/wiki/Ila_Alasepo","infobox":true},{"id":7785,"name":"Iṣapa","country":"Nigeria","continent":"Africa","qid":"Q136486862","blurb":"Egusi soup cooked with fresh white zobo flower"},{"id":7786,"name":"Isi ewu","country":"Nigeria","region":"Igboland","continent":"Africa","qid":"Q6080770","blurb":"Nigerian soup made from goat's head","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Isi%20Ewu%20%2815733423541%29.jpg","url":"https://en.wikipedia.org/wiki/Isi_ewu","infobox":true,"prepSummary":"The meat is boiled until tender inside a pot; a pressure cooker is mostly used due to the toughness of goat meat. Grated onion, seasoning, pepper and salt are added to thickened palm oil made from adding a mixture of sieved potash and water to palm oil in another pot entirely. The goat head, brain separate (mashed with mortar), calabash nutmeg, ugba are also added to the thickened palm oil after some minutes."},{"id":7787,"name":"Iyan","country":"Nigeria","continent":"Africa","qid":"Q136485184","blurb":"pounded-yam"},{"id":7788,"name":"jollof rice","country":"Senegal","region":"Saint Louis","continent":"Africa","qid":"Q816663","blurb":"rice dish from West Africa","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Jollof%20%28Jollof-%20Rice%29.jpg","url":"https://en.wikipedia.org/wiki/Jollof_rice","infobox":true,"ingredients":["Rice","tomatoes","tomato paste","onions","chili peppers","cooking oil"],"prepSummary":"Jollof rice traditionally consists of rice, cooking oil, tomato puree, onion, salt, chilies, and often some combination of other ingredients such as tomato paste, bell pepper, garlic, ginger, thyme, curry powder, bay leaves, grains of selim, and bouillon cubes or stock; recipes vary from country to country and cook to cook. Chicken, turkey, beef, lamb or fish are often cooked with or served with the dish. In some countries, other vegetables such as cabbage, green peas, or carrots are included.","course":"Main course","originClaims":["Senegal","Nigeria","Ghana"]},{"id":7789,"name":"Kekefia","country":"Nigeria","continent":"Africa","qid":"Q113070433","blurb":"side dish of Bayelsa people in Nigeria","url":"https://en.wikipedia.org/wiki/Kekefia","infobox":true},{"id":7790,"name":"Kokoro","country":"Nigeria","continent":"Africa","qid":"Q6426801","blurb":"Nigerian snack food","url":"https://en.wikipedia.org/wiki/Kokoro_(snack_food)","infobox":true},{"id":7791,"name":"Kuli-kuli","country":"Nigeria","region":"North Central Nigeria","continent":"Africa","qid":"Q6421494","blurb":"Nigerian snack that is made from dry roasted peanuts/groundnuts","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kuli%20kuli.jpg","url":"https://en.wikipedia.org/wiki/Kuli-kuli","infobox":true,"ingredients":["Peanuts"],"prepSummary":"To make kuli-kuli, peanuts are roasted and then ground into a paste called labu. The paste is then mixed with spices, salt, and sometimes ground pepper, and occasionally sugar. The paste is stripped of excess oil with water and made into the desired shape (round balls, cylinders, etc.). Adding potash to the oil increases the boiling point of the oil. This results in oils being extracted from the kuli-kuli so that more liquid oil is created than when the process started. While being heated and fried, the shaped peanut-paste begins to solidify and harden. It is then removed from the oil and allowed to cool down until ready to be eaten.","course":"Room temperature"},{"id":7792,"name":"Kunu aya","country":"Nigeria","continent":"Africa","qid":"Q107357194","blurb":"Kunu Aya’ is a local Nigerian beverage made with tiger nuts"},{"id":7793,"name":"Kunun gyada","country":"Nigeria","continent":"Africa","qid":"Q107358588","blurb":"Kunun gyada is a popular Northern Nigeria drink. It’s a gruel like drink consisting of rice boiled in groundnut milk.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Milk%20with%20Fried%20masala%20Groundnut%2002.jpg"},{"id":7794,"name":"Lafun","country":"Nigeria","continent":"Africa","qid":"Q136486724","blurb":"a traditional Nigerian \"swallow\" food, a starchy side dish made from fermented cassava flour, also known as white amala"},{"id":7795,"name":"Lamba","country":"Nigeria","region":"Gombe State","continent":"Africa","qid":"Q123204962","blurb":"Name of hausa traditional food","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7796,"name":"Margi special","country":"Nigeria","region":"Northeast Nigeria","continent":"Africa","qid":"Q100320697","blurb":"Nigerian cuisine made with fish, indigenous to the Margi people of the North eastern region of Nigeria","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cat%20Fish%20pepper%20soup.png","url":"https://en.wikipedia.org/wiki/Marghi_special","infobox":true,"ingredients":["Fish","Sorrel","spinach","onions","sometimes other vegetables","bean sprouts","tamarind-flavored broth"]},{"id":7797,"name":"Meat peppersoup","country":"Nigeria","continent":"Africa","qid":"Q112977273","blurb":"Food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Meat%20pepper%20soup.jpg"},{"id":7798,"name":"Miyan Geda","country":"Nigeria","continent":"Africa","qid":"Q107790767","blurb":"soup popular in Northern Nigeria","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Groundnut%20Soup.JPG"},{"id":7799,"name":"miyan zogale","country":"Nigeria","continent":"Africa","qid":"Q107449597","blurb":"soup made with moringa"},{"id":7800,"name":"miyar kuka","country":"Nigeria","continent":"Africa","qid":"Q25043234","blurb":"type of soup made from powdered baobab leaves; popular in Nigeria and Ghana","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tuwo%20with%20miyan%20kuka%20and%20fried%20fish.jpg"},{"id":7801,"name":"Miyar zogale","country":"Nigeria","continent":"Africa","qid":"Q112911928","blurb":"hausa soup","url":"https://en.wikipedia.org/wiki/Miyar_zogale","infobox":true},{"id":7802,"name":"Nsala soup","country":"Nigeria","region":"Igboland","continent":"Africa","qid":"Q25056844","blurb":"Nigerian soup popular among the Igbo people and usually prepared for special guests","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Afia%20Efere.jpg","url":"https://en.wikipedia.org/wiki/Ofe_Nsala","infobox":true,"ingredients":["*Yam *Uziza leaves *Uziza seeds"],"prepSummary":"The soup is flavoured with ogiri or iru, utazi, crayfish, yam, salt, seasoning, stock fish and dry fish. The soup is served with pounded yam, eba, semolina, semovita or any kind of morsel alongside water or preferred drink. The major ingredients of this soup are yam and catfish.","course":"Warm"},{"id":7803,"name":"Obe ata","country":"Nigeria","region":"South West (Nigeria)","continent":"Africa","qid":"Q122963715","blurb":"Nigerian stew or sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/African%20nigerian%20fried%20rice%20eith%20stew%20...%20plantain%20and%20fresh%20salad.png","url":"https://en.wikipedia.org/wiki/Obe_ata","infobox":true,"course":"Warm"},{"id":7804,"name":"Obo Ẹgwa","country":"Nigeria","continent":"Africa","qid":"Q130677132","blurb":"Igala native soup prepared using beans"},{"id":7805,"name":"Ofada rice","country":"Nigeria","continent":"Africa","qid":"Q26884006","blurb":"Name for heritage varieties of rice grown in south-west Nigeria and used in a variety of dishes","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ofada%20Rice.jpg","url":"https://en.wikipedia.org/wiki/Ofada_rice","infobox":true,"prepSummary":"Ofada rice is traditionally served in an uma leaf, with a sauce of atarodo (spicy) and tatase (sweet) pepper, onion, locust beans, palm oil, and meat. It is a festive meal rather than an everyday type of food for most Nigerians but it is an everyday street food for the towns of Ikenne and Ilisan in Ogun state. It is also often served along with a vegetable stew that may contain locust beans as an ingredient."},{"id":7806,"name":"Ofe Achara","country":"Nigeria","region":"Southeast Nigeria (Igboland)","continent":"Africa","qid":"Q113002838","blurb":"igbo soup","url":"https://en.wikipedia.org/wiki/Ofe_Achara","infobox":true,"ingredients":["Achara Cenchrus purpureus"],"course":"Warm"},{"id":7807,"name":"Ofe akwụ","country":"Nigeria","region":"Southeast Nigeria (Igboland)","continent":"Africa","qid":"Q138854971","blurb":"traditional soup of Ndị Igbo in Anambra","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ofe%20akw%E1%BB%A5%201.jpg","url":"https://en.wikipedia.org/wiki/Ofe_akw%E1%BB%A5","infobox":true,"course":"Warm"},{"id":7808,"name":"Ofé Ọgbọnọ","country":"Nigeria","continent":"Africa","qid":"Q125523765","blurb":"a soup of the Igbo people."},{"id":7809,"name":"Ofe Oha","country":"Nigeria","region":"Igbo","continent":"Africa","qid":"Q107357988","blurb":"popular delicacy native to the Igbo people of eastern Nigeria and made from the African Rosewood plant","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/OhaSoup.jpg","url":"https://en.wikipedia.org/wiki/Ofe_Oha","infobox":true,"ingredients":["Oha leaves","meat or fish","palm oil","seasonings"],"course":"hot or cold"},{"id":7810,"name":"Ofé Olugbo","country":"Nigeria","region":"Southeast Nigeria (Igbo)","continent":"Africa","qid":"Q100285178","blurb":"soup peculiar to Ndị Igbo","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bitter%20leaf%20soup%20%28Ofe%20Onugbu%29.jpg","url":"https://en.wikipedia.org/wiki/Ofe_onugbu","infobox":true,"ingredients":["fish","stockfish"],"prepSummary":"The preparation of ofe onugbu typically begins with processing the bitterleaf (onugbu). The leaves are plucked fresh and lightly sunned for some minutes to prevent them from disintegrating during washing. They are then washed repeatedly to reduce their natural bitterness. After several washes, the leaves are tasted to ensure they have reached the preferred level of mildness. Cocoyam (a local specie called ede ụrị) and fresh palm fruits are washed and boiled together until soft. Once cooked, the water is drained. The palm fruits are pounded, and their juice is extracted for cooking.","course":"Warm"},{"id":7811,"name":"Ofe Owerri","country":"Nigeria","region":"Southeast Nigeria (Igboland)","continent":"Africa","qid":"Q107358874","blurb":"soup of Ndị Igbo made with assorted meat and fish","url":"https://en.wikipedia.org/wiki/Ofe_Owerri","infobox":true,"course":"Warm"},{"id":7812,"name":"Ofe Ujuju (Anima)","country":"Nigeria","continent":"Africa","qid":"Q125508762","blurb":"an Igbo soup from the south eastern part of Nigeria"},{"id":7813,"name":"ogbono soup","country":"Nigeria","continent":"Africa","qid":"Q7079882","blurb":"soup made with dry, ground Irvingia gabonensis (ogbono) seeds","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ogbono%20soup.jpg","url":"https://en.wikipedia.org/wiki/Ogbono_soup","infobox":true,"ingredients":["Ogbono seeds","water","oil","leaf vegetables (bitterleaf","celosia)","other vegetables","seasonings","meat"],"course":"Hot"},{"id":7814,"name":"ogi","country":"Nigeria","region":"West Africa","continent":"Africa","qid":"Q7080021","blurb":"fermented cereal pudding from Nigeria, typically made from maize, sorghum, or millet","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Akamu%20%28Pap%29%20%28Ogi%29%20%28cropped%29.jpg","url":"https://en.wikipedia.org/wiki/Ogi_(food)","infobox":true,"ingredients":["Maize","sorghum or millet"]},{"id":7815,"name":"Oil Bean Soup","country":"Nigeria","continent":"Africa","qid":"Q107358598","blurb":"Nigerian food from the Eastern region, specifically Owerri"},{"id":7816,"name":"Ọjọjọ","country":"Nigeria","continent":"Africa","qid":"Q136486705","blurb":"a delicious Nigerian snack made from grated water yam","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E1%BB%8C%CC%80j%E1%BB%8D%CC%80j%E1%BB%8D%CC%80%20%28Yam%20Fritters%29.jpg","url":"https://en.wikipedia.org/wiki/Ojojo","infobox":true},{"id":7817,"name":"Okazi soup","country":"Nigeria","continent":"Africa","qid":"Q118186787","blurb":"Nigerian dish prepared by Igbo people","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Okazi%20Soup.jpg"},{"id":7818,"name":"Okoho","country":"Nigeria","continent":"Africa","qid":"Q47004974","blurb":"Nigerian soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Okoho111222.jpg","url":"https://en.wikipedia.org/wiki/Okoho","infobox":true},{"id":7819,"name":"Okpa","country":"Nigeria","region":"Southeast Nigeria (Igboland)","continent":"Africa","qid":"Q112610072","blurb":"delicacy prepared in Nigeria","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Okpa%20di%20Oku.jpg","url":"https://en.wikipedia.org/wiki/Okpa","infobox":true,"prepSummary":"Okpa is prepared by washing banana or plantain leaves to wrap it. It is also made by mixing Okpa flour, crayfish (which is optional), salt, and seasonings in a large bowl. Palm oil is added, and a spatula is used to achieve a reddish-yellow color.","course":"Warm"},{"id":7820,"name":"Okpehe Rice","country":"Nigeria","continent":"Africa","qid":"Q122948483","blurb":"Nigerian food"},{"id":7821,"name":"Okro soup","country":"Nigeria","continent":"Africa","qid":"Q107358723","blurb":"African soup made with Okra vegetables cooked in a mixture of palm oil, shrimps, goat meat, fish and African spices","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Okra%20soup%20with%20stew.jpg"},{"id":7822,"name":"Omebe","country":"Nigeria","region":"Edo State","continent":"Africa","qid":"Q136459564","blurb":"Indigenous Soup to Esan people","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7823,"name":"Onunu","country":"Nigeria","continent":"Africa","qid":"Q130758494","blurb":"delicacy of Ijaw people of Rivers state in Nigeria"},{"id":7824,"name":"Otong soup","country":"Nigeria","continent":"Africa","qid":"Q113070503","blurb":"Efik soup","url":"https://en.wikipedia.org/wiki/Otong_soup","infobox":true},{"id":7825,"name":"Owo soup","country":"Nigeria","continent":"Africa","qid":"Q17109263","blurb":"Nigerian palm oil soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Owo%20Soup%20and%20starch%20%28cropped%29.jpg","url":"https://en.wikipedia.org/wiki/Owo_soup","infobox":true,"prepSummary":"Owho soup is made from fish, Banga oil, beef, crayfish, palm oil, potash where Garri is poured into palm oil thickened with potash. Sometimes, it is made with other ingredients such as bush meat. The Garri is blended initially to smoothen it, adding other ingredients like cray fish the soup is ready when there's floating oil on it."},{"id":7826,"name":"palm nut soup","country":"Nigeria","continent":"Africa","qid":"Q17005230","blurb":"soup made from palm fruit","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Eba%20served%20with%20Fresh%20fish%20banga%20soup%20in%20a%20clay%20pot.jpg","url":"https://en.wikipedia.org/wiki/Palm_nut_soup","infobox":true},{"id":7827,"name":"Pancake","country":"Nigeria","continent":"Africa","qid":"Q107358612","blurb":"Rice pancake is made with rice, yeast, salt, and sugar mix them together allow it to rise then roast it in frying pan. It is a food that mostly found in Northern Nigeria.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ailin27VeganPancakeSpinachRice.JPG","url":"https://en.wikipedia.org/wiki/Sinasir","infobox":true},{"id":7828,"name":"Pate acha","country":"Nigeria","region":"Northern Nigeria","continent":"Africa","qid":"Q23907623","blurb":"Northern Nigeria meal","url":"https://en.wikipedia.org/wiki/Pate_acha","infobox":true},{"id":7829,"name":"Pawpaw soup","country":"Nigeria","continent":"Africa","qid":"Q112967822","blurb":"popular delicacy of one of the Tiv ethnic group of Nigeria","url":"https://en.wikipedia.org/wiki/Pawpaw_soup","infobox":true},{"id":7830,"name":"Peeled Beans Porridge","country":"Nigeria","continent":"Africa","qid":"Q107357114","blurb":"Nigerian delicacy made from bean seeds. It also serves as an alternative to Ukwa (Breadfruit), a delicacy from Eastern Nigeria."},{"id":7831,"name":"Peppered snail","country":"Nigeria","continent":"Africa","qid":"Q107835198","blurb":"meal consisting of boiled snails sautéed in onions, peppers and spices","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pepper%20Snail%20delicacy.jpg"},{"id":7832,"name":"Plantain Fufu","country":"Nigeria","continent":"Africa","qid":"Q136487236","blurb":"a popular West African swallow food"},{"id":7833,"name":"plantain mosa","country":"Nigeria","continent":"Africa","qid":"Q113022782","blurb":"Nigerian snack","url":"https://en.wikipedia.org/wiki/Plantain_mosa","infobox":true},{"id":7834,"name":"Potato fufu","country":"Nigeria","continent":"Africa","qid":"Q113114745","blurb":"potato-based staple food from Nigeria","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fufu.jpg","url":"https://en.wikipedia.org/wiki/Potato_fufu","infobox":true},{"id":7835,"name":"pounded yam","country":"Nigeria","continent":"Africa","qid":"Q97483764","blurb":"yam-based staple food from West Africa","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/POUNDED%20YAM%20%26%20VEGETABLE%20SOUP.%20A%20native%20delicacy%20of%20the%20Yoruba%20tribe%20in%20Nigeria%2C%20West%20Africa..jpg","url":"https://en.wikipedia.org/wiki/Pounded_yam","infobox":true,"ingredients":["*Yam *Water"],"prepSummary":"It is prepared by pounding boiled yam with a mortar and pestle, yam grinder, food processor or mixer. The type of yam used for pounded yam is the African yam also known as puna yam, true yam or white yam. The texture is rough with brown skin and off-white flesh with its length similar to regular potatoes up to five feet long.","course":"Warm"},{"id":7836,"name":"rice and stew with cowskin","country":"Nigeria","continent":"Africa","qid":"Q112977543","blurb":"Food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rice%20and%20cowskin.jpg"},{"id":7837,"name":"Rivers state native soup","country":"Nigeria","continent":"Africa","qid":"Q130961449","blurb":"Nigerian dish"},{"id":7838,"name":"roselle juice","country":"Nigeria","continent":"Africa","qid":"Q20855190","blurb":"drink made out of the flowers of the roselle plant","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Zobo%20leaf%20seller.jpg","url":"https://en.wikipedia.org/wiki/Roselle_juice","originClaims":["Ghana","Nigeria"]},{"id":7839,"name":"Semovita","country":"Nigeria","continent":"Africa","qid":"Q135272957","blurb":"a popular Nigerian brand of semolina flour, a type of wheat flour","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Semovita%20and%20ogbono%20soup.jpg"},{"id":7840,"name":"Sesame soup","country":"Nigeria","continent":"Africa","qid":"Q107470450","blurb":"nutritional soup prepared mostly in the northern part of Nigeria","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sesame%20Soup.jpg"},{"id":7841,"name":"Spicy cow foot","country":"Nigeria","continent":"Africa","qid":"Q107356970","blurb":"native finger food made with cow foot, palm oil and spices","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nkwobi%20delicacy.jpg"},{"id":7842,"name":"suya","country":"Nigeria","region":"Northern Nigeria","continent":"Africa","qid":"Q7650627","blurb":"snack of skewered meat popular in Nigeria and Cameroon originating from the Hausa people","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Suya%20with%20pepper%20sauce.jpg","url":"https://en.wikipedia.org/wiki/Suya","infobox":true,"ingredients":["Meat","chicken","shrimp"]},{"id":7843,"name":"Tuwo masara (corn meal)","country":"Nigeria","region":"Northern Nigeria","continent":"Africa","qid":"Q25041417","blurb":"meal commonly eaten in northern Nigeria, also known as hausa fufu. Tuwo masara is made from grounded corn","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tuwo%20and%20ogbono.jpg","url":"https://en.wikipedia.org/wiki/Tuwon_masara","infobox":true,"ingredients":["Maize","corn"],"prepSummary":"There are different methods of making tuwon mansara. After the corn has been grounded, it can be poured directly into a pot of boiling water while stirring continuously to create a dough-like mush. Another method is by mixing the cornflour into a thick paste and then pouring it into a pot of boiling water to make a smooth dough-like mush. Once it is done, it can be served with any soup of your choice. In Northern Nigeria, it's commonly served with miyan taushe, miyan zogale, miyan ridi, miyan wake, miyan shuaka, miyan kuka, or miyan tapa."},{"id":7844,"name":"Tuwon dawa","country":"Nigeria","continent":"Africa","qid":"Q107449555","blurb":"ground guinea-corn made thick and solid, eaten with soups like kuka and okra","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tuwon%20shinkafa.jpg"},{"id":7845,"name":"Tuwon shinkafa","country":"Nigeria","region":"most of Niger","continent":"Africa","qid":"Q83603766","blurb":"Nigerian rice pudding","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tuwon%20shinkafa.jpg","url":"https://en.wikipedia.org/wiki/Tuwon_shinkafa","infobox":true,"ingredients":["Mashed rice","water"],"course":"Hot, usually rolled up in spherical form"},{"id":7846,"name":"Ukazi soup","country":"Nigeria","continent":"Africa","qid":"Q113002647","blurb":"Igbo soup","url":"https://en.wikipedia.org/wiki/Ukazi_soup","infobox":true,"ingredients":["Okazi","water leaves"]},{"id":7847,"name":"Ukodo","country":"Nigeria","continent":"Africa","qid":"Q17109441","blurb":"yam and plantain dish of the Urhobo","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Picture%20Of%20Ukodo.jpg","url":"https://en.wikipedia.org/wiki/Ukodo","infobox":true},{"id":7848,"name":"Ukpo Ogede","country":"Nigeria","continent":"Africa","qid":"Q107358567","blurb":"Nigerian recipe prepared with over ripe plantains","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Plantain%20Moin%20Moin.jpg"},{"id":7849,"name":"Ukwa","country":"Nigeria","continent":"Africa","qid":"Q112911886","blurb":"Nigerian food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ukwa%20%28Breadfruit%29.jpg","url":"https://en.wikipedia.org/wiki/Ukwa_(food)","infobox":true,"course":"Warm"},{"id":7850,"name":"Unripe Plantain Porridge","country":"Nigeria","continent":"Africa","qid":"Q107368588","blurb":"Unripe plantains are recommended by nutritionists as they contain less sugar and are healthier compared with ripe Plantains","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Unripe%20plantain%20porridge.jpg"},{"id":7851,"name":"Urhobo Owho Soup","country":"Nigeria","continent":"Africa","qid":"Q107358782","blurb":"yellowish delicacy mostly eaten by the Urhobos, Isoko, and Itsekiri people of Delta State in Nigeria","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Owo%20Soup%20and%20starch%20%28cropped%29.jpg"},{"id":7852,"name":"Usi","country":"Nigeria","continent":"Africa","qid":"Q17109463","blurb":"Nigerian foodstuff","url":"https://en.wikipedia.org/wiki/Usi_(food)","infobox":true},{"id":7853,"name":"waina","country":"Nigeria","continent":"Africa","qid":"Q65446427","blurb":"savory fried rice or maize cake from Nigeria","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cooked%20masa.jpg"},{"id":7854,"name":"Wheat and ewedu soup","country":"Nigeria","continent":"Africa","qid":"Q112945424","blurb":"Food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Wheat%20and%20ewedu.jpg"},{"id":7855,"name":"White Amala","country":"Nigeria","continent":"Africa","qid":"Q136484195","blurb":"staple swallow food from the Yoruba people of southwestern Nigeria"},{"id":7856,"name":"Yaji spice","country":"Nigeria","continent":"Africa","qid":"Q107854227","blurb":"Yaji is a spice blend that has its origin from the Northern part of Nigeria. It is mainly made from dried red chilli pepper mixed with various traditional spices grounded into a fine powder to create the mind blowing taste."},{"id":7857,"name":"Yam and Spicy Egg Sauce","country":"Nigeria","continent":"Africa","qid":"Q135415557","blurb":"Nigerian delicacy"},{"id":7858,"name":"Yam porridge","country":"Nigeria","region":"Southeast Nigeria (Igboland)","continent":"Africa","qid":"Q107486466","blurb":"Nigerian yam dish cooked in a well-seasoned oil and pepper mix until soft and fluffy with some yam chunks. Sometimes fish and vegetable is added","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Yam%20porridge%20with%20vegetable%20soup.jpg","url":"https://en.wikipedia.org/wiki/Ji_akw%E1%BB%A5kw%E1%BB%8D_nri","infobox":true,"prepSummary":"The dish combines yam tubers with edible vegetables such as spinach or ugu. Other ingredients include fresh red pepper, onions, crayfish, oil bean (ugba), seasoning cubes, and salt to enhance the flavor. is prepared by peeling and washing the yam. The other ingredients are added and cooked together until the yam becomes soft, depending on the preferred cooking time.","course":"Warm"},{"id":7859,"name":"Bssisa","country":"North Africa","continent":"Elsewhere","qid":"Q2527136","blurb":"dish from Tunisia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bsissa%20de%20Jerba%2C%20Tunisie%202013%20%28closeup%29.jpg","url":"https://en.wikipedia.org/wiki/Bsisa","infobox":true},{"id":7860,"name":"chraime","country":"North Africa","continent":"Elsewhere","qid":"Q6570706","blurb":"dish of fish in spicy tomato sauce which originates in the Maghreb","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D7%A6%D7%9C%D7%97%D7%AA%20%D7%97%D7%A8%D7%99%D7%99%D7%9E%D7%94.png","url":"https://en.wikipedia.org/wiki/Chraime","infobox":true},{"id":7861,"name":"ham salad","country":"North America","region":"American South","continent":"Elsewhere","qid":"Q5643903","blurb":"anglo-american dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ham%20salad%20spread.jpg","url":"https://en.wikipedia.org/wiki/Ham_salad","infobox":true,"course":"Cold"},{"id":7862,"name":"pemmican","country":"North America","continent":"Elsewhere","qid":"Q130097","blurb":"mixture of tallow, dried meat, and sometimes dried berries","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pemmican%20ball.jpg","url":"https://en.wikipedia.org/wiki/Pemmican","infobox":true,"ingredients":["Meat of bison","deer","elk","moose"],"prepSummary":"Traditionally, the meat was cut in thin slices and dried, either over a slow fire or in the hot sun, until it was hard and brittle. Approximately 5 pounds of fresh meat make 1 pound of dried meat suitable for pemmican. This thin brittle meat is known in Cree as and colloquially in North American English as dry meat. The was then spread across a tanned animal hide pinned to the ground, where it was beaten with flails or ground between two large stones until it turned into very small pieces, almost powder-like in its consistency. Typically, the melted fat would be suet that has been rendered into tallow.","course":"Main course"},{"id":7863,"name":"bossam-kimchi","country":"North Korea","continent":"Asia","qid":"Q85979768","blurb":"Korean cuisine"},{"id":7864,"name":"injo-gogi","country":"North Korea","continent":"Asia","qid":"Q46349219","blurb":"North Korean mock meat"},{"id":7865,"name":"injo-gogi-bap","country":"North Korea","continent":"Asia","qid":"Q44506308","blurb":"North Korean food dish","url":"https://en.wikipedia.org/wiki/Injo-gogi-bap","infobox":true},{"id":7866,"name":"Paensae","country":"North Korea","continent":"Asia","qid":"Q55730267","blurb":"North Korean holiday dish","url":"https://en.wikipedia.org/wiki/Paensae","infobox":true},{"id":7867,"name":"pyeonsu","country":"South Korea","region":"Gaeseong","continent":"Asia","qid":"Q12507493","blurb":"Korean dumpling","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pyeonsu.jpg","url":"https://en.wikipedia.org/wiki/Pyeonsu","infobox":true,"prepSummary":"Wheat flour dough is made by mixing wheat flour with boiling water. The dough is then rolled thin and cut into squares to make pyeonsu. Common fillings include meat and vegetables such as beef, pork, chicken and pheasant meat, tofu, mung bean sprouts, mushrooms, oyster, and a couple of whole pine nuts per dumpling.","course":"Chilled"},{"id":7868,"name":"Pyŏngyang onban","country":"North Korea","continent":"Asia","qid":"Q126718176","blurb":"North Korean dish of cooked rice and toppings with chicken broth"},{"id":7869,"name":"ljutenica","country":"North Macedonia","region":"Balkans","continent":"Europe","qid":"Q1866826","blurb":"dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D0%9B%D1%83%D1%82%D0%B5%D0%BD%D0%B8%D1%86%D0%B0.jpg","url":"https://en.wikipedia.org/wiki/Lyutenitsa","infobox":true,"ingredients":["Peppers","tomatoes","garlic","onions","vegetable oil"],"course":"Cold","originClaims":["Bulgaria","Serbia","North Macedonia"]},{"id":7870,"name":"Tarana","country":"North Macedonia","continent":"Europe","qid":"Q110255436","blurb":"typical Macedonian dish"},{"id":7871,"name":"Turli Tava","country":"North Macedonia","continent":"Europe","qid":"Q7855577","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D0%A2%D1%83%D1%80%D0%BB%D0%B8%D1%82%D0%B0%D0%B2%D0%B0%20%D0%B2%D0%BE%20%D1%82%D1%80%D0%B0%D0%B4%D0%B8%D1%86%D0%B8%D0%BE%D0%BD%D0%B0%D0%BB%D0%BD%D0%B0%2C%20%D1%80%D0%B0%D1%87%D0%BD%D0%BE%20%D0%B8%D0%B7%D1%80%D0%B0%D0%B1%D0%BE%D1%82%D0%B5%D0%BD%D0%B0%20%D0%B7%D0%B5%D0%BC%D1%98%D0%B5%D0%BD%D0%B0%20%D1%82%D0%B0%D0%B2%D0%B0.%2001.jpg","url":"https://en.wikipedia.org/wiki/Turli_tava"},{"id":7872,"name":"Mücendra pilavı","country":"Northern Cyprus","continent":"Elsewhere","qid":"Q66364496","blurb":"dish from the Turkish Cypriot cuisine"},{"id":7873,"name":"Christmas chips","country":"United Kingdom","region":"Northern Ireland","continent":"Elsewhere","qid":"Q136732109","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sceall%C3%B3ga%20Nollag.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":7874,"name":"Funkaso","country":"Nigeria","region":"Northern Region","continent":"Elsewhere","qid":"Q5509249","blurb":"Hausa dish","url":"https://en.wikipedia.org/wiki/Funkaso","infobox":true,"ingredients":["flour","yeast","onion","scotch bonnet peppers","salt"],"course":"Side dish or snack"},{"id":7876,"name":"fiskekaker","country":"Norway","continent":"Europe","qid":"Q136880981","blurb":"Norwegian fish dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fiskefrikadeller.jpg"},{"id":7877,"name":"IFA","country":"Norway","continent":"Europe","qid":"Q11976640","blurb":"salty licorice candy"},{"id":7878,"name":"Kong Haakon","country":"Norway","continent":"Europe","qid":"Q23786076","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kong%20Haakon%20%28bilde02%29.JPG"},{"id":7879,"name":"Kveik","country":"Norway","continent":"Europe","qid":"Q67112501","blurb":"Norwegian style of yeast and beer","url":"https://en.wikipedia.org/wiki/Kveik","infobox":true,"atRiskEvidence":"As farming was modernized and beer became commercially available, most farmhouse brewing died out and the yeast cultures with it."},{"id":7880,"name":"Lauvsteik","country":"Norway","continent":"Europe","qid":"Q12716458","blurb":"Dish typically served at various food outlets such as gas stations, roadside taverns, and other serving locations"},{"id":7881,"name":"Nero","country":"Norway","continent":"Europe","qid":"Q6996558","blurb":"Norwegian candy bar","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nero%20sjokolade%20%28november%202017%29.jpg","url":"https://en.wikipedia.org/wiki/Nero_(confectionery)"},{"id":7882,"name":"Nugatti","country":"Norway","continent":"Europe","qid":"Q6516231","blurb":"Norwegian Chocolate spread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nugatti%20-%202010-02-17%20at%2019-49-07.jpg","url":"https://en.wikipedia.org/wiki/Nugatti","infobox":true},{"id":7883,"name":"Scouse","country":"Norway","region":"Liverpool","continent":"Europe","qid":"Q7438301","blurb":"Lamb or beef stew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cookbook-beef-stew.jpg","url":"https://en.wikipedia.org/wiki/Scouse_(food)","infobox":true,"ingredients":["Meat (beef or lamb)","potatoes","carrots","onions"],"originClaims":["Norway","United Kingdom"]},{"id":7884,"name":"seigmenn","country":"Norway","continent":"Europe","qid":"Q16354645","blurb":"Norwegian candy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Brynild%20seigmenn%20%28januar%202019%29.jpg"},{"id":7885,"name":"Snøfrisk","country":"Norway","continent":"Europe","qid":"Q58730","blurb":"Norwegian goat cheese","url":"https://en.wikipedia.org/wiki/Sn%C3%B8frisk","infobox":true},{"id":7886,"name":"Tøyen-Cola","country":"Norway","continent":"Europe","qid":"Q136192494","blurb":"Norwegian open-source cola","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/T%C3%B8yen-Cola%20fra%20Oslo%202015.jpg"},{"id":7887,"name":"Twist","country":"Norway","continent":"Europe","qid":"Q3354371","blurb":"brand of bite-sized confectionery","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Twist-sk%C3%A5l%20%282017%29.jpg","url":"https://en.wikipedia.org/wiki/Twist_(confectionery)","infobox":true},{"id":7888,"name":"sanganhèta","country":"Spain","region":"Occitania","continent":"Elsewhere","qid":"Q3472373","blurb":"Occitan blood dish","url":"https://en.wikipedia.org/wiki/Sanquette","infobox":true,"ingredients":["Fresh blood"],"prepSummary":"Sanquette may be made with the blood of various Western European farm animals, including chicken, duck, cow, goat and rabbit. Sanquette was traditionally made during the annual pig slaughter (), to use every part of the pig. Sanquette is also made during the slaughter of geese, a traditionally female activity in Occitania. The blood of the freshly exsanguinated animal is collected and mixed with bacon (the inclusion of which may be called ) and a persillade of parsley and garlic, along with vinegar to prolong coagulation, and flour or bread crumbs to bind."},{"id":7889,"name":"Ossetian cheese","country":"Russia","region":"Ossetia","continent":"Elsewhere","qid":"Q4337660","blurb":"type of cheese common in the North Caucasus","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D0%9E%D1%81%D0%B5%D1%82%D0%B8%D0%BD%D1%81%D0%BA%D0%B8%D0%B9%20%D1%81%D1%8B%D1%80.jpg","url":"https://en.wikipedia.org/wiki/Ossetian_cheese","infobox":true,"prepSummary":"To fresh warm milk in an enameled bucket or deep pot is added whey (, from which the old name of cheese is , literally translated as \"made in whey\"), infused with the source of enzymes - pieces of cleaned and salted cow's stomach (rennet). The milk is stirred and left in a warm place for 40–60 minutes, while controlling the curdling process of the milk to prevent over-fermentation."},{"id":7890,"name":"baklava","country":"Ottoman Empire","continent":"Elsewhere","qid":"Q187495","blurb":"layered pastry from the Middle East","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Baklava%281%29.png","url":"https://en.wikipedia.org/wiki/Baklava","infobox":true,"ingredients":["Filo pastry","nuts","syrup"],"course":"Dessert"},{"id":7891,"name":"börek","country":"Ottoman Empire","continent":"Elsewhere","qid":"Q8196212","blurb":"stuffed phyllo pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/02016%200471%20B%C3%B6rek%2C%20T%C3%BCrkische%20K%C3%BCche%2C%20Krakau%202016.JPG","url":"https://en.wikipedia.org/wiki/B%C3%B6rek","infobox":true,"ingredients":["Flaky pastry (usually filo)","various fillings"],"course":"Tea pastry"},{"id":7892,"name":"Chebakia","country":"Ottoman Empire","continent":"Elsewhere","qid":"Q2961907","blurb":"North African pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mkharqa.jpg","url":"https://en.wikipedia.org/wiki/Shebakia","infobox":true,"ingredients":["Dough","honey","orange blossom water"]},{"id":7893,"name":"Imam Bayıldı","country":"Ottoman Empire","region":"Former Ottoman countries (Turkey","continent":"Elsewhere","qid":"Q343864","blurb":"Turkish cold dish based on eggplants, onions and olive oil","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%C4%B0mam%20bay%C4%B1ld%C4%B1%20AvL.JPG","url":"https://en.wikipedia.org/wiki/%C4%B0mam_bay%C4%B1ld%C4%B1","infobox":true,"ingredients":["Aubergines","onions","garlic","tomatoes","olive oil"],"course":"Room temperature or warm","originClaims":["Turkey","Ottoman Empire"]},{"id":7894,"name":"Kugel Yerushalmi","country":"Ottoman Empire","region":"Israel","continent":"Elsewhere","qid":"Q85775061","blurb":"Baked casserole from Jerusalem","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kugel-Yerushalmi03.jpg","url":"https://en.wikipedia.org/wiki/Yerushalmi_Kugel","infobox":true,"ingredients":["Noodles","caramel","black pepper"],"originClaims":["Israel","Ottoman Empire"]},{"id":7895,"name":"Revani","country":"Ottoman Empire","continent":"Elsewhere","qid":"Q66311565","blurb":"Turkish cuisine dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Revani%20with%20lemon%20zest.jpg"},{"id":7896,"name":"sarma","country":"Ottoman Empire","region":"Ottoman Empire","continent":"Elsewhere","qid":"Q13434162","blurb":"cabbage, vine leaf, or other leaf roll","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Japrak%201.jpg","url":"https://en.wikipedia.org/wiki/Stuffed_leaves","infobox":true,"ingredients":["Cabbage leaves or grape leaves","rice","mince meat"],"course":"main course","originClaims":["Ottoman Empire","Cyprus","Greece"]},{"id":7897,"name":"şekerpare","country":"Turkey","continent":"Elsewhere","qid":"Q4823701","blurb":"Turkish dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Wasserweltfest%202012%20-%20T%C3%BCrkische%20Mehlspeise.jpg","url":"https://en.wikipedia.org/wiki/%C5%9Eekerpare","infobox":true,"ingredients":["Flour","oil","syrup"],"course":"Dessert"},{"id":7898,"name":"Turkish delight","country":"Ottoman Empire","continent":"Elsewhere","qid":"Q182339","blurb":"Turkish gelatinous candy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Confiserie%20orientale%20berlin%20lokum%20minze.jpg","url":"https://en.wikipedia.org/wiki/Turkish_delight","infobox":true,"ingredients":["Starch","sugar"],"course":"Room temperature"},{"id":7899,"name":"chapli kebab","country":"Pakistan","continent":"Asia","qid":"Q28169436","blurb":"Pashtun-style minced kebab","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chapli%20Kabab.JPG","url":"https://en.wikipedia.org/wiki/Chapli_kebab","infobox":true,"ingredients":["Minced beef","mutton","or chicken"],"prepSummary":"The chapli kebab is prepared with raw, marinated mince and the meat can be either beef or lamb/mutton. The main ingredients include wheat flour, various herbs and spices such as chili powder, coriander leaves, followed by smaller quantities of onions, tomatoes, eggs, ginger, coriander or cumin seeds, green chillies, corn starch, salt and pepper, baking powder and citric juice, like that of lime or lemon.","course":"Appetiser, main course, or side dish"},{"id":7900,"name":"gulab jamun","country":"Pakistan","region":"Indian subcontinent","continent":"Asia","qid":"Q1554207","blurb":"milk-solid-based sweet from the Indian subcontinent","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gulab%20jamun%20%28Gibraltar%2C%20November%202020%29.jpg","url":"https://en.wikipedia.org/wiki/Gulab_jamun","infobox":true,"ingredients":["Khoa","saffron","maida","sugar"],"prepSummary":"In the Indian subcontinent, milk and cheese solids are prepared by heating milk over a low flame until the water content has evaporated and only the milk solids, known as khoya, remain. The solids are kneaded with flour (maida), and small balls of this dough are deep-fried in oil or ghee (clarified butter) at a low temperature, then soaked in a light sugar syrup flavored with green cardamom and rose water, kewra or saffron.","course":"Dessert","originClaims":["Pakistan","India"]},{"id":7901,"name":"Keema Matar","country":"India","region":"Indian subcontinent","continent":"Asia","qid":"Q28408000","blurb":"Minced meat dish from India and Pakistan.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Keema%20Matar%20%28a%20dish%20from%20India%29.jpg","url":"https://en.wikipedia.org/wiki/Keema_matar","infobox":true,"ingredients":["Minced meat","pea"],"originClaims":["Pakistan","India"]},{"id":7902,"name":"pakora","country":"Pakistan","region":"South Asia","continent":"Asia","qid":"Q1126275","blurb":"piece of meat or vegetable from the Indian subcontinent","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chicken%20pakora-MB21.jpg","url":"https://en.wikipedia.org/wiki/Pakora","infobox":true,"prepSummary":"Pakoras are made by coating ingredients, usually vegetables, in a spiced batter, and then deep frying them. Common varieties of pakora use onion, masoor dal (lentil), suji (semolina), chicken, arbi root and leaves, eggplant, potato, chili pepper, spinach, paneer, cauliflower, mint, plantain or baby corn. The batter is most commonly made with gram flour or a mixture of gram flour and rice flour but variants can use other flours, such as buckwheat flour.","course":"Appetizer or snack","originClaims":["India","Pakistan"]},{"id":7903,"name":"Sindhi biryani","country":"Pakistan","continent":"Asia","qid":"Q7522199","blurb":"variety of biryani","url":"https://en.wikipedia.org/wiki/Sindhi_biryani","infobox":true},{"id":7904,"name":"Sohbat","country":"Pakistan","region":"Saraiki belt (Tonsa)","continent":"Asia","qid":"Q24947059","blurb":"Pakistani stew dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sohbat.jpg","url":"https://en.wikipedia.org/wiki/Sohbat","infobox":true,"ingredients":["Meat","Atta","vegetables"],"course":"Main course"},{"id":7905,"name":"Fruit Bat Soup","country":"Palau","continent":"Elsewhere","qid":"Q106869679","blurb":"dish of Palau"},{"id":7906,"name":"freekeh","country":"Palestine","region":"Levant","continent":"Elsewhere","qid":"Q771079","blurb":"cereal food made from green durum wheat","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Freekeh%20with%20roasted%20vegetables.jpg","url":"https://en.wikipedia.org/wiki/Freekeh","infobox":true,"ingredients":["Green durum wheat"],"course":"Main"},{"id":7907,"name":"Nabulsi cheese","country":"Palestine","continent":"Elsewhere","qid":"Q927451","blurb":"Palestinian white brined sheep and goat's milk cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D8%AC%D8%A8%D9%86%D8%A9%20%D9%86%D8%A7%D8%A8%D9%84%D8%B3%D9%8A%D8%A9.jpg","url":"https://en.wikipedia.org/wiki/Nabulsi_cheese","infobox":true,"prepSummary":"The cheese can be prepared using cow, sheep or goat milk, or a mixture of cow and sheep milk to create mashmouleh () cheese. The cheese is first prepared by heating the milk and then adding rennet, after the milk coagulates, the curds are pressed, cooled, cut, then boiled, and finally stored in brine."},{"id":7908,"name":"Stuffed Turnips","country":"Palestine","region":"West Bank","continent":"Elsewhere","qid":"Q124317521","blurb":"Traditional Palestinian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D9%85%D8%AD%D8%B4%D9%8A%20%D9%84%D9%81%D8%AA.jpg","url":"https://en.wikipedia.org/wiki/Stuffed_turnips","infobox":true,"ingredients":["Turnip"],"prepSummary":"The dish comprises turnip pieces stuffed with minced meat, rice, and local sumac served with a tomato sauce. It can also be prepared with tahini (sesame paste) and tamarind. Spices and seasonings are added, and the stuffed turnip pieces are fried in oil before cooking."},{"id":7909,"name":"batiburrillo","country":"Paraguay","continent":"South America","qid":"Q126783792","blurb":"Paraguayan dish"},{"id":7910,"name":"chipa","country":"Argentina","continent":"South America","qid":"Q9748820","blurb":"traditional food from Paraguay and northeastern Argentina","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chipa%20Paraguay.jpg","url":"https://en.wikipedia.org/wiki/Chipa","infobox":true,"ingredients":["Cassava starch","corn starch","fat","milk","egg","Paraguay cheese"],"course":"Breakfast or snack"},{"id":7911,"name":"Jopara","country":"Paraguay","continent":"South America","qid":"Q10308013","blurb":"Paraguayan typical dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Yopar%C3%A1.jpg"},{"id":7912,"name":"Paraguay cheese","country":"Paraguay","continent":"South America","qid":"Q9065202","blurb":"cows' milk cheese from Paraguay","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Queso%20Paraguay%20%28Kes%C3%BA%20Paraguai%29.jpg","url":"https://en.wikipedia.org/wiki/Paraguay_cheese","infobox":true,"prepSummary":"The ingredients used in the manufacture of “Paraguay cheese” are both dairy products: whole milk and curd. The preparation consists of three processes: the treatment of the rennet, the making of the curd and finally the manufacture of the cheese itself. The rennet is opened and washed very thoroughly and put in a container with a large amount of sour orange or lemon juice. It is left there to soak in the liquid for about three to four hours and then put out to dry in the sun. When it is dry, the rennet is ready to curdle the milk. For the curd, the full-fat milk is put inside a container, the rennet is added, then the mixture is stirred occasionally for about an hour."},{"id":7913,"name":"piracaldo","country":"Paraguay","continent":"South America","qid":"Q7197643","blurb":"fish soup typical of Paraguay","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Suquet%20de%20peix.jpg","url":"https://en.wikipedia.org/wiki/Piracaldo","infobox":true,"ingredients":["River fish (mandi'y","tare'y)","fat","onions","tomatoes","green or red bell peppers"],"prepSummary":"The pira caldo as most popularly prepared begins with frying the vegetables in a little beef or pork fat. Then boiled water and the fish are added with salt and spices. When the fish is cooked and the soup is thick, some chopped chili pepper is added. As pira caldo is a widespread dish, there are a number of variations. One of them which constitutes a rich source of protein is prepared by running the cooked fish through a small mill."},{"id":7914,"name":"Vori vori","country":"Paraguay","continent":"South America","qid":"Q3292757","blurb":"Paraguayan soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Vor%C3%AD%20vor%C3%AD%20paraguay.jpg","url":"https://en.wikipedia.org/wiki/Vori_vori","infobox":true,"ingredients":["Corn flour","cheese","stock or broth"],"prepSummary":"Typical vorí vorí contains: corn flour and fresh cheese formed into balls, fatty soup or broth, and water. There are other variants generally denominated \"vorí vorí blanco\" with additional ingredients such as oil, garlic, onion, pumpkin, milk and rice. The corn flour and the crumbled cheese are put in a container, moistening this mixture with the fat broth until one has a mixture from which the little balls can easily be made by hand. Every vorí should be the size of a big grape. Once there's enough little balls made, these are put in boiling soup and cooked for about 5 minutes.","course":"Main course"},{"id":7915,"name":"Xipa","country":"Paraguay","continent":"South America","qid":"Q10394386","blurb":"Biscuit based on cheese and sprinkles in Brazil"},{"id":7916,"name":"alkaline noodles","country":"China","continent":"Elsewhere","qid":"Q9017170","blurb":"liquid alkaline used in making Chinese noodles","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Alkaline%20pasta%20being%20rolled%20out%20with%20an%20Italian%20pasta%20machine%2C%20Sept%202010.jpg","url":"https://en.wikipedia.org/wiki/Alkaline_noodles","infobox":true,"ingredients":["Durum wheat","flour","alkali"]},{"id":7917,"name":"Am","country":"People's Republic of China","continent":"Elsewhere","qid":"Q12961425","blurb":"Broth of cooked rice"},{"id":7918,"name":"Anji bai cha","country":"People's Republic of China","region":"Zhejiang","continent":"Elsewhere","qid":"Q17151716","blurb":"Rare, large-leafed green tea","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E5%AE%89%E5%90%89%E7%99%BD%E8%8C%B6%202020.jpg","url":"https://en.wikipedia.org/wiki/Anji_bai_cha","infobox":true,"heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-CN-2662","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":7919,"name":"Bai Mudan tea","country":"People's Republic of China","region":"Fujian","continent":"Elsewhere","qid":"Q788624","blurb":"Chinese White tea","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bai%20Mudan.jpg","url":"https://en.wikipedia.org/wiki/Baimudan_tea","infobox":true,"prepSummary":"The family of tea cultivars used in producing Bai Mudan are the \"Da Bai\" () varietal. In eastern Fujian, the cultivar Fuding Da Bai is used. In northern Fujian, the Zhenghe Da Bai cultivar is used. The differences in the plant yield two distinct styles of Bai Mudan: the Fuding variety and the Zhenghe variety. Genuine Bai Mudan is a white tea; therefore, it is a slightly oxidized tea. The leaves are then baked to dry for packing. The handling of the leaves remains gentle and non-intrusive throughout the process to avoid breakage of the cellular structure. This is needed because once the cell walls are physically broken, oxidation of the leaves quickens and the quality will be compromised."},{"id":7920,"name":"Bai ye","country":"People's Republic of China","continent":"Elsewhere","qid":"Q2879351","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Stuffed%20bai%20ye%20%2826134207061%29.jpg","url":"https://en.wikipedia.org/wiki/Bai_ye"},{"id":7921,"name":"biangbiang noodles","country":"China","region":"Shaanxi","continent":"Elsewhere","qid":"Q213105","blurb":"Shaanxi dish of thick, broad, hand-made noodles","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Biang%20Biang%20Mian.jpg","url":"https://en.wikipedia.org/wiki/Biangbiang_noodles","infobox":true},{"id":7922,"name":"Boboji skewer","country":"People's Republic of China","continent":"Elsewhere","qid":"Q130238975","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chengdu%20bobo%20chicken%20skewers.jpg"},{"id":7923,"name":"braised pork slices","country":"People's Republic of China","continent":"Elsewhere","qid":"Q11076102","blurb":"dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cuisine%20of%20China%200074.JPG"},{"id":7924,"name":"Buddha's delight","country":"China","continent":"Elsewhere","qid":"Q2402333","blurb":"vegetarian dish of China","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Boeddha%27s%20Delight.jpg","url":"https://en.wikipedia.org/wiki/Buddha's_delight","infobox":true,"ingredients":["various edible plants","fungi","soy sauce"],"course":"Main dishes"},{"id":7925,"name":"Cantonese slow-cooked soup","country":"People's Republic of China","continent":"Elsewhere","qid":"Q7212986","blurb":"Cantonese soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pig%20Lung%20%26%20Almond%20Soup.jpg","url":"https://en.wikipedia.org/wiki/Lou_fo_tong","infobox":true},{"id":7926,"name":"Chaogan","country":"China","region":"Beijing","continent":"Elsewhere","qid":"Q5072761","blurb":"liver-based food of China","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chaoganr%20at%20Miaojiapo%20Restaurant%20%2820201105150908%29.jpg","url":"https://en.wikipedia.org/wiki/Chaogan","infobox":true,"ingredients":["Pork liver","pork intestine","starch"]},{"id":7927,"name":"Chengdu egg pancake","country":"People's Republic of China","continent":"Elsewhere","qid":"Q10514464","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E8%9B%8B%E7%83%98%E7%B3%95.jpg"},{"id":7928,"name":"Chháu-á-kóe","country":"China","region":"Fujian","continent":"Elsewhere","qid":"Q5034394","blurb":"glutinous rice dumplings colored green with herbs","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tsukakkue.jpg","url":"https://en.wikipedia.org/wiki/Chh%C3%A1u-%C3%A1-k%C3%B3e","infobox":true,"ingredients":["glutinous rice flour","sugar","ground Jersey cudweed paste"],"originClaims":["People's Republic of China","Taiwan"]},{"id":7929,"name":"Chicken with sesame","country":"People's Republic of China","continent":"Elsewhere","qid":"Q138413396","blurb":"one of the most popular Chinese-American dishes","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D0%9F%D0%B8%D0%BB%D0%B5%D1%82%D0%B8%D0%BD%D0%B0%20%D1%81%D0%B0%20%D1%81%D1%83%D1%81%D0%B0%D0%BC%D0%BE%D0%BC.jpg","originClaims":["People's Republic of China","United States"]},{"id":7930,"name":"chow mein","country":"China","region":"Guangdong","continent":"Elsewhere","qid":"Q964107","blurb":"fried noodles","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chicken%20chow%20mein%20by%20roland%20in%20Vancouver.jpg","url":"https://en.wikipedia.org/wiki/Chow_mein","infobox":true,"ingredients":["Noodles","soy sauce","vegetables"],"course":"Main course"},{"id":7931,"name":"Chuanr","country":"People's Republic of China","continent":"Elsewhere","qid":"Q519761","blurb":"Chinese street food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kawap.jpg","url":"https://en.wikipedia.org/wiki/Chuan_(food)","infobox":true},{"id":7932,"name":"corn crab soup","country":"China","continent":"Elsewhere","qid":"Q5171049","blurb":"Chinese soup of corn and crab meat","url":"https://en.wikipedia.org/wiki/Corn_crab_soup","infobox":true,"ingredients":["Corn","egg whites","crab meat or imitation crab meat"]},{"id":7933,"name":"Crab jujube","country":"People's Republic of China","continent":"Elsewhere","qid":"Q18111413","blurb":"Chinese dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fried%20crab%20dumpling%20%28hoicho%29%20-%20Bangkok%20-%202017-10-01.jpg","url":"https://en.wikipedia.org/wiki/Crab_jujube","infobox":true},{"id":7935,"name":"cuttlefish ball","country":"People's Republic of China","continent":"Elsewhere","qid":"Q10931392","blurb":"Chinese dish"},{"id":7936,"name":"dāoxiāo miàn","country":"China","continent":"Elsewhere","qid":"Q10896709","blurb":"Shanxi noodles","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Daoxiaomian%20at%20Beixinqiao%2C%20Beijing%20%2820201011183536%29.jpg","url":"https://en.wikipedia.org/wiki/Knife-cut_noodles","infobox":true,"ingredients":["flour","oil","water"],"prepSummary":"The noodles are made by mixing water and flour, and other ingredients to create dough. Cooking oil is added to increase elasticity and chewiness. After resting, the dough chunk is then sliced in a quick motion with strips of dough going directly into the boiling water."},{"id":7937,"name":"Datong knife-shaved noodles","country":"People's Republic of China","continent":"Elsewhere","qid":"Q10934152","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Datong%20Fideos.jpg"},{"id":7938,"name":"dengzhangao","country":"People's Republic of China","continent":"Elsewhere","qid":"Q17034623","blurb":"Chinese cake"},{"id":7939,"name":"Double-Yolk Ice Cream Bar","country":"People's Republic of China","continent":"Elsewhere","qid":"Q141003804","blurb":"Chinese ice cream bar"},{"id":7940,"name":"drunken shrimp","country":"China","continent":"Elsewhere","qid":"Q2893649","blurb":"Chinese shrimp dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Drunkenshrimp.jpg","url":"https://en.wikipedia.org/wiki/Drunken_shrimp","infobox":true,"ingredients":["Prawns","alcohol"]},{"id":7941,"name":"Eight treasure rice","country":"People's Republic of China","continent":"Elsewhere","qid":"Q17019149","blurb":"Chinese rice dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gary%20Stevens%20%28Gary%20Soup%29%20Eight%20Treasure%20Rice.jpg","url":"https://en.wikipedia.org/wiki/Eight_treasure_rice","infobox":true,"ingredients":["glutinous rice","sweet red bean paste"]},{"id":7943,"name":"fen hao zi","country":"People's Republic of China","continent":"Elsewhere","qid":"Q64364273","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bunmoja-tteokbokki.jpg"},{"id":7944,"name":"fermented bean curd","country":"People's Republic of China","continent":"Elsewhere","qid":"Q2901605","blurb":"Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fermentedchilibeancurd.jpg","url":"https://en.wikipedia.org/wiki/Fermented_bean_curd","infobox":true,"prepSummary":"In order to produce fermented bean curd, cubes of dried tofu are allowed to fully air-dry under hay and slowly ferment from aerial bacteria and fungal spores. Commercially available fermented bean curd is made by using dry firm tofu that has been inoculated with the fungal spores of Actinomucor elegans, Mucor sufu, Mucor rouxanus, Mucor wutuongkiao, Mucor racemosus, or Rhizopus spp. This freshly fermented tofu is known as mold tofu (). The dry fermented tofu is then soaked in brine, typically enhanced with Chinese rice wine, vinegar, chili peppers or sesame oil, or a paste made of rice and soybeans."},{"id":7945,"name":"fried rice","country":"China","continent":"Elsewhere","qid":"Q1076874","blurb":"cooked rice stir-fried with eggs and other ingredients","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fried%20rice%20by%20Adonis%20Chen%20in%20Keelung%2C%20Taiwan.jpg","url":"https://en.wikipedia.org/wiki/Fried_rice","infobox":true,"ingredients":["Cooked rice","cooking oil"],"prepSummary":"Cooked rice is the primary ingredient, with a wide variety of additional ingredients, such as vegetables, eggs, meat (chicken, beef, pork, lamb, mutton), preserved meat (bacon, ham, sausage), seafood (fish, shrimp, crab), and mushrooms. Aromatics, such as onions, shallots, scallions, leeks, ginger and garlic, are often added for extra flavor. Cooking oils, such as vegetable oil, sesame oil, clarified butter, or lard, can be used to grease the wok or frying pan to prevent sticking, as well as for flavor. Fried rice dishes can be seasoned with salt, different types of soy sauce, oyster sauce, teriyaki sauce and many other sauces and spices.","course":"Main course"},{"id":7946,"name":"fuyunghai","country":"People's Republic of China","continent":"Elsewhere","qid":"Q124695139","blurb":"Indonesian dish"},{"id":7947,"name":"Gabacai","country":"China","region":"Qing dynasty","continent":"Elsewhere","qid":"Q7202578","blurb":"snack in Tianjin","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E9%94%85%E5%B7%B4%E8%8F%9C.jpg","url":"https://en.wikipedia.org/wiki/Guoba_cuisine","infobox":true,"ingredients":["Mung beans","millet","five-spice powder","coriander"],"prepSummary":"The Technical Standard and Criteria for Well-known Traditional Tianjin Speciality Snacks summarizes the mainstream cooking techniques of Guoba cuisine as a non-binding standard for industry groups. According to the standard, Guoba is made from ground mung beans and millet in a general 7:3 ratio, with water and seasonings added to make a batter. The resulting pancakes are cut into diamond- or willow-leaf-shaped pieces after cooling, and then air-dried. A thick gravy contains shallots, ginger, star anise, soy sauce and other condiments. The pancake and gravy, mixed with ground coriander, sesame sauce (or peanut butter), bean curd, chilli oil and other condiments, is known as Guoba cuisine."},{"id":7948,"name":"grass jelly","country":"China","region":"East Asia","continent":"Elsewhere","qid":"Q713869","blurb":"jelly-like dessert eaten in East Asia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/GrassJellyBlocks.jpg","url":"https://en.wikipedia.org/wiki/Grass_jelly","infobox":true,"ingredients":["leaves","potassium carbonate","starch"],"prepSummary":"Grass jelly is made by boiling the aged and slightly oxidized stalks and leaves of Platostoma palustre (Mesona chinensis) with potassium carbonate and a little starch for several hours. The liquid cools to a jelly-like consistency, and this jelly can be cut into cubes or other shapes. The jelly is then mixed with syrup to produce a drink or dessert thought to have cooling (yin) properties, suitable for hot weather. The jelly itself is fragrant with a smoky undertone and is a translucent dark brown or black. Food coloring may sometimes be added to make it darker.","course":"Dessert"},{"id":7949,"name":"gu lou juk","country":"China","region":"Guangdong","continent":"Elsewhere","qid":"Q1367718","blurb":"pork dish of China","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E8%8F%A0%E8%90%9D%E5%92%95%E5%99%9C%E8%82%89.jpg","url":"https://en.wikipedia.org/wiki/Sweet_and_sour_pork","infobox":true,"ingredients":["Pork","vegetables","pineapple","sweet","sour sauce"]},{"id":7950,"name":"Guanchang","country":"People's Republic of China","continent":"Elsewhere","qid":"Q16078622","blurb":"pan-fried starch sausage slices","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pan-fried%20mung%20bean%20starch%20sausage%20slices%20%2820210723133236%29.jpg"},{"id":7951,"name":"Guazi","country":"People's Republic of China","region":"East Asia","continent":"Elsewhere","qid":"Q28419057","blurb":"roasted plant seed snack","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Guazi%20%28sunflower%20seeds%29.jpg","url":"https://en.wikipedia.org/wiki/Guazi","infobox":true,"course":"Snack"},{"id":7953,"name":"Huamo","country":"People's Republic of China","continent":"Elsewhere","qid":"Q55639922","blurb":"Decorated bun","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E4%BB%A3%E5%8E%BF%E8%8A%B1%E9%A6%8D-%E5%A9%9A%E7%A4%BC%E9%99%AA%E5%AB%81%E8%8A%B1%E9%A6%8D.jpg","url":"https://en.wikipedia.org/wiki/Huamo","infobox":true},{"id":7954,"name":"Huangshan Maofeng","country":"People's Republic of China","region":"Anhui","continent":"Elsewhere","qid":"Q1069679","blurb":"one of the most famous green teas in China","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Maofeng%20%28medium%20grade%2C%20spring%202007%29.jpg","url":"https://en.wikipedia.org/wiki/Huangshan_Maofeng","infobox":true},{"id":7955,"name":"hujiao bing","country":"China","region":"Fuzhou","continent":"Elsewhere","qid":"Q542790","blurb":"Chinese baked bun","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pepper%20bun%20at%20Raohe%20Street%20Night%20Market%2020070622.jpg","url":"https://en.wikipedia.org/wiki/Hujiao_bing","infobox":true,"ingredients":["Flaky biscuit-like bread","sugar","soy sauce","white pepper or black pepper","scallions"],"prepSummary":"The outer dough shell is prepared with flour, water, and a leavening agent such as yeast or baking powder. Lard, butter or oil is sometime added to the dough to make the bun extra crunchy and flaky like a croissant when cooked. The outer shell dough is then individually rolled to a thin circular shape, similar to a dumpling wrapping. The main ingredients of the filling are meat which is usually pork. The meat is either ground or sliced thinly. Some vendors use ground and sliced meat to give the bun a bite to it, but ground meat is usually used since it produces more juice when cooked.","course":"Snack"},{"id":7956,"name":"Jiangguotou","country":"People's Republic of China","continent":"Elsewhere","qid":"Q137168352","blurb":"Chinese braised pork bone dish from Northeast China","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Jiangguotou%20Ikebukuro%20Yongli.jpg"},{"id":7957,"name":"Jin Fo tea","country":"People's Republic of China","region":"Fujian","continent":"Elsewhere","qid":"Q3179181","blurb":"medium Wuyi Oolong tea","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Jin%20Fo%20Oolong%20tea%20leaf.jpg","url":"https://en.wikipedia.org/wiki/Jin_Fo_tea","infobox":true},{"id":7958,"name":"Jiuniang","country":"China","region":"East Asia","continent":"Elsewhere","qid":"Q834563","blurb":"food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/JiuNiang%20at%20Taste%20of%20Jingnan.jpg","url":"https://en.wikipedia.org/wiki/Jiuniang","infobox":true,"ingredients":["Glutinous rice","fermentation starter (yeast","Aspergillus oryzae)"],"prepSummary":"It was first developed as a by-product of mijiu production and generally speaking is partially digested rice from a young rice wine (or vinegar) ferment. If eaten quickly or held below 10 °C (50 °F), which halts the fermentation, the product can be consumed as jiuniang. If the temperatures are raised and fermentation continues, jiuniang will eventually produce rice wine or rice vinegar. Jiuniang is most commonly made and consumed in the winter, where fermentation can be halted easily. Jiuniang is often made with sweet osmanthus flowers in a dish is called guihua jiuniang ()."},{"id":7959,"name":"jyu cheung fun","country":"People's Republic of China","continent":"Elsewhere","qid":"Q119608124","blurb":"plain rice noodle roll with no filling"},{"id":7960,"name":"Kaishui baicai","country":"People's Republic of China","continent":"Elsewhere","qid":"Q11065810","blurb":"napa cabbage dish originated from Sichuan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kaishui%20Baicai%20at%20Restaurant%20Zen%2C%20Qianmen%20%2820211008184009%29.jpg"},{"id":7961,"name":"kaofu","country":"People's Republic of China","continent":"Elsewhere","qid":"Q15898970","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E7%83%A4%E9%BA%B8.jpg"},{"id":7962,"name":"kaolaolao","country":"People's Republic of China","continent":"Elsewhere","qid":"Q15894338","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Oat%20noodle%20rolls%20served%20in%20Beijing%20%2820170406174236%29.jpg"},{"id":7963,"name":"Keemun","country":"People's Republic of China","continent":"Elsewhere","qid":"Q1376140","blurb":"famous Chinese black tea","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Keemun%20FTGFOP%20%281%29.JPG","url":"https://en.wikipedia.org/wiki/Keemun","infobox":true},{"id":7964,"name":"lai fun","country":"China","continent":"Elsewhere","qid":"Q6473713","blurb":"variety of Chinese noodles","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/HK%20Smithfield%20Road%20Catchick%20Street%20512-1.jpg","url":"https://en.wikipedia.org/wiki/Lai_fun","infobox":true},{"id":7965,"name":"lamian","country":"China","region":"East Asia","continent":"Elsewhere","qid":"Q1561248","blurb":"Chinese noodle made by twisting, stretching and folding the dough into strands","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chinese%20noodles.JPG","url":"https://en.wikipedia.org/wiki/Lamian","infobox":true,"ingredients":["Wheat noodles","meat-based broth","vegetables or meat"],"course":"Hot"},{"id":7966,"name":"Lao Gan Ma","country":"China","continent":"Elsewhere","qid":"Q43514443","blurb":"Chinese brand of chili sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E8%80%81%E5%B9%B2%E5%A6%88%203.jpg","url":"https://en.wikipedia.org/wiki/Lao_Gan_Ma","infobox":true,"ingredients":["Chili peppers"],"prepSummary":"After 2016, Lao Gan Ma's sales in China declined for two years in a row. According to reports, Lao Gan Ma's annual income reached 4.549 billion yuan in 2016, 4.447 billion yuan in 2017, and 4.389 billion yuan in 2018. It was speculated that this was due to a change in the recipe in 2011, where after the company was taken over by Tao's son, the pepper variety was changed from Guizhou Chili to Henan Chili. Guizhou chilies are large in size, full in body, and contain more water, making them more suitable for making hot sauce, lending the sauce an aroma other than the spicy flavor. According to some, Lao Gan Ma lost its unique flavor after the change to Henan chilies."},{"id":7967,"name":"Lapsang souchong","country":"People's Republic of China","region":"Taiwan Island","continent":"Elsewhere","qid":"Q634871","blurb":"Chinese black tea that is smoke-dried","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lapsang%20Souchong.jpg","url":"https://en.wikipedia.org/wiki/Lapsang_souchong","infobox":true,"prepSummary":"Like other black teas, lapsang souchong is typically brewed with water at boiling or a little less than boiling, . It can be infused once, for 3 to 5 minutes, with 2 to 3 grams (one tablespoon) of loose-leaf tea per 150 millilitres ( cup) of water used, or through multiple infusions using 5 grams for 30 seconds to one minute at a time in 110 millilitres of water. The aroma of the dry leaves is described as having intense empyreumatic notes reminiscent of bacon while the liquor is known for its lingering smoky flavour. and peated whisky."},{"id":7968,"name":"lo mein","country":"People's Republic of China","region":"Guangdong","continent":"Elsewhere","qid":"Q281385","blurb":"Cantonese noodle dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lo%20Mein%20American%20Style.JPG","url":"https://en.wikipedia.org/wiki/Lo_mein","infobox":true,"ingredients":["Noodles","soy sauce","vegetables","chicken","pork","beef","shrimp"],"course":"Main course"},{"id":7969,"name":"Longan wine","country":"People's Republic of China","continent":"Elsewhere","qid":"Q113561002","blurb":"asian fermented drink","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Patrick%20Murphey%20and%20Vouch%20Thuch.jpg","url":"https://en.wikipedia.org/wiki/Longan_wine","infobox":true,"prepSummary":"Longan liqueur is made by macerating the longan flesh in alcohol. In Southeast Asia, particularly in Northern Thailand, longan fruit is overabundant when in season and therefore it is dried and processed into various products, among which is longan wine. This research was thus aimed to develop the high antioxidant wine from dried longan seed."},{"id":7970,"name":"Longjing tea","country":"People's Republic of China","region":"Dragon Well","continent":"Elsewhere","qid":"Q1069130","blurb":"pan-roasted green tea from the area of Longjing Village in Hangzhou, China","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Stir%20frying%20Xi%20Hu%20Longjing.png","url":"https://en.wikipedia.org/wiki/Longjing_tea","infobox":true,"prepSummary":"Like most other Chinese green tea, Longjing tea leaves are roasted early in processing (after picking) to stop the natural oxidation process, which is a part of creating black and oolong teas. The actions of these enzymes are stopped by \"firing\" (heating in pans) or by steaming the leaves before they dry out completely. As with other green teas (and white teas), Longjing tea leaves undergo minimal oxidation."},{"id":7972,"name":"Lücha fobing","country":"People's Republic of China","continent":"Elsewhere","qid":"Q25381365","blurb":"Hunan dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E7%BB%BF%E8%8C%B6%E4%BD%9B%E9%A5%BC.jpg"},{"id":7973,"name":"luosifen","country":"China","region":"Liuzhou","continent":"Elsewhere","qid":"Q7211268","blurb":"rice noodle dish originated from Liuzhou, Guangxi, China","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Luosifen%20at%20Guangya%2C%20Liuzhou%20%2820190420141814%29.jpg","url":"https://en.wikipedia.org/wiki/Luosifen","infobox":true,"ingredients":["Rice vermicelli","stock made from river snails","pickled bamboo shoots","peanuts","tofu skins","chili pepper"],"course":"Main dishes"},{"id":7974,"name":"Luzhu Huoshao","country":"China","region":"Beijing","continent":"Elsewhere","qid":"Q10910138","blurb":"pork offal dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Luzhu%20Huoshao%20%2820191024192103%29.jpg","url":"https://en.wikipedia.org/wiki/Luzhu_huoshao","infobox":true,"ingredients":["Pork lung","Pork belly or Fatback","Pork intestines","Pork liver","Tofu","Bing (bread)"]},{"id":7975,"name":"Lychee pork","country":"China","region":"Fuzhou","continent":"Elsewhere","qid":"Q15895670","blurb":"pork dish of Fujian, China","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Litchi%20Pork.jpg","url":"https://en.wikipedia.org/wiki/Lychee_pork","infobox":true,"ingredients":["Pork","water chestnuts","red wine lees"],"course":"Hot"},{"id":7976,"name":"mala","country":"People's Republic of China","continent":"Elsewhere","qid":"Q4544654","blurb":"Spicy Chinese sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Stinky%20tofu%20with%20goose%20blood.JPG","url":"https://en.wikipedia.org/wiki/Mala_(seasoning)","infobox":true},{"id":7977,"name":"mala hot pot","country":"People's Republic of China","continent":"Elsewhere","qid":"Q18883046","blurb":"Chinese dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chongqing%20hotpot%202.jpg","url":"https://en.wikipedia.org/wiki/Chongqing_hot_pot","infobox":true,"prepSummary":"As one of the most spicy types of hot pot, Chongqing hot pot uses different ingredients when making the hot pot base. The spicy Chongqing hot pot base is mainly red chili oil, which is made with beef fat and different kinds of spices, such as bay leaf, clove, cinnamon and so on."},{"id":7978,"name":"Menmian","country":"People's Republic of China","continent":"Elsewhere","qid":"Q15896582","blurb":"Braised String Bean with noodles","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Braised%20noodles.pdf"},{"id":7979,"name":"Meyer lemon","country":"People's Republic of China","continent":"Elsewhere","qid":"Q104250487","blurb":"fruit from Citrus ×meyeri","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Meyer%20Lemon.jpg"},{"id":7980,"name":"Mi lan xiang","country":"People's Republic of China","continent":"Elsewhere","qid":"Q112214545","blurb":"Chinese tea"},{"id":7981,"name":"Mianwo","country":"People's Republic of China","continent":"Elsewhere","qid":"Q6827710","blurb":"Chinese donut","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mianwo.JPG","url":"https://en.wikipedia.org/wiki/Mianwo","infobox":true},{"id":7983,"name":"Minchee","country":"People's Republic of China","continent":"Elsewhere","qid":"Q6863335","blurb":"Macanese dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Minchi.jpg","url":"https://en.wikipedia.org/wiki/Minchee","infobox":true},{"id":7984,"name":"Moli Baihao Yinzhen","country":"People's Republic of China","region":"Fujian","continent":"Elsewhere","qid":"Q115301128","blurb":"White jasmine tea"},{"id":7985,"name":"Mouth-watering Chicken","country":"People's Republic of China","continent":"Elsewhere","qid":"Q10912991","blurb":"Sichuanese Cold Chicken Dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/HK%20%E4%B9%9D%E9%BE%8D%E5%A1%98%20Kln%20Town%20%E5%8F%88%E4%B8%80%E5%9F%8E%E5%95%86%E5%A0%B4%20Festival%20Walk%20mall%20shop%20Taste%20by%20%E7%99%BE%E4%BD%B3%E8%B6%85%E7%B4%9A%E5%B8%82%E5%A0%B4%20ParknShop%20Supermarket%20goods%20December%202020%20SS2%2063.jpg"},{"id":7986,"name":"Mutton intestine soup","country":"People's Republic of China","continent":"Elsewhere","qid":"Q129418274","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E5%BE%B7%E5%B7%9E%E7%BE%8A%E8%82%A0%E5%AD%90.jpg"},{"id":7987,"name":"Olive vegetable","country":"People's Republic of China","continent":"Elsewhere","qid":"Q130061821","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E0%B8%81%E0%B8%B2%E0%B8%99%E0%B8%B2%E0%B8%89%E0%B9%88%E0%B8%B2%E0%B8%A2.jpg"},{"id":7988,"name":"one bite sausage","country":"People's Republic of China","continent":"Elsewhere","qid":"Q7264950","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mini%20Sausage%201.JPG"},{"id":7989,"name":"Öpke-hésip","country":"People's Republic of China","continent":"Elsewhere","qid":"Q25695452","blurb":"lamb lung and rice sausage dish of Xinjiang, China","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%C3%96pke-h%C3%A9sip%20at%20Xantengri%20Restaurant%2C%20Xinjiang%20Plaza%2C%20Beijing%20%2820220212171534%29.jpg"},{"id":7990,"name":"Osmanthus cake","country":"People's Republic of China","continent":"Elsewhere","qid":"Q28224446","blurb":"Chinese pastry","url":"https://en.wikipedia.org/wiki/Osmanthus_cake","infobox":true},{"id":7991,"name":"Palbochae","country":"People's Republic of China","continent":"Elsewhere","qid":"Q5360549","blurb":"Chinese dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Palbo-chae.jpg","url":"https://en.wikipedia.org/wiki/Babaocai","infobox":true},{"id":7992,"name":"Paomo","country":"China","region":"Shaanxi","continent":"Elsewhere","qid":"Q7132274","blurb":"Chinese traditional dish from Xi'an","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Yangrou%20Paomo.JPG","url":"https://en.wikipedia.org/wiki/Paomo","infobox":true,"ingredients":["Bread","lamb broth","lamb meat"],"prepSummary":"The used in is a type of shaobing, baked from unleavened flour. Lamb or beef is boiled with bones, Sichuan pepper, star anise, tsaoko, cinnamon, and other spices until the meat is tender and the broth is done. In traditional restaurants, customers must break up the bread themselves first into thumb-sized chunks before handing it back to the chef. The restaurant then boils the broth, thins it with hot water, and adds in the prepared meat along with cellophane noodles. After the soup is heated up, the broken-up bread is added in before being topped off with spices and a drizzle of lamb oil. Customers may then add chili oil, cilantro, or garlic to their liking."},{"id":7993,"name":"paper covered bone","country":"People's Republic of China","continent":"Elsewhere","qid":"Q26670","blurb":"popular snack"},{"id":7994,"name":"patriotic soup","country":"China","region":"Chaoshan","continent":"Elsewhere","qid":"Q11076619","blurb":"vegetable soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Song%20dynasty%27s%20%27Patriotic%20soup%27%20-Protect%20the%20Country%20Dish%20%28%E8%AD%B7%E5%9C%8B%E8%8F%9C%29%20.jpg","url":"https://en.wikipedia.org/wiki/Patriotic_soup","infobox":true,"ingredients":["Edible leaf vegetable (amaranth","spinach","ipomoea aquatica","sweet potato leaves","chard or other leafy greens)","edible mushrooms (volvariella volvacea","shiitake","black wood ear"],"prepSummary":"The soup became a part of Teochew cuisine, and its recipe evolved over time. Although the Chinese since the Ming dynasty commonly use sweet potato leaves, other varieties include amaranth, spinach, ipomoea aquatica and other leafy greens; and alternative broths such as beef or chicken. Other ingredients are often added such as beaten eggs, shredded dry cured ham, tofu, cellophane noodles, etc. Guangdong Province's restaurants routinely decorate the soup in a taijitu diagram. However, Chinese restaurants in countries like the United States do not serve this soup because it is not exquisite to their patrons."},{"id":7995,"name":"pea flour cake","country":"People's Republic of China","continent":"Elsewhere","qid":"Q17008466","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pea%20flour%20cakes%20%2820210215172834%29.jpg"},{"id":7996,"name":"pierogi","country":"Poland","continent":"Elsewhere","qid":"Q697800","blurb":"unleavened stuffed bun of Central and Eastern European origin","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Slovensk%C3%A9%20pirohy.jpg","url":"https://en.wikipedia.org/wiki/Pierogi","infobox":true,"course":"Appetizer, main, dessert","originClaims":["Poland","People's Republic of China","Ukraine"]},{"id":7997,"name":"pig cake","country":"People's Republic of China","continent":"Elsewhere","qid":"Q2487163","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/PigCake.jpg"},{"id":7998,"name":"Ping On Bun","country":"People's Republic of China","region":"Islands District","continent":"Elsewhere","qid":"Q11061604","blurb":"traditional sweet steamed bun from Cheung Chau, Hong Kong","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/HK%20%E9%95%B7%E6%B4%B2%20Cheung%20Chau%20%E6%96%B0%E8%88%88%E6%B5%B7%E5%82%8D%E8%A1%97%20San%20Hing%20Praya%20Road%20May%202018%20IX2%20food%20shop%20bun%2006.jpg","url":"https://en.wikipedia.org/wiki/Ping_on_bun","infobox":true},{"id":7999,"name":"pork ball","country":"People's Republic of China","continent":"Elsewhere","qid":"Q717628","blurb":"traditional Taiwanese pork dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Porkball.jpg","url":"https://en.wikipedia.org/wiki/Pork_ball","infobox":true,"ingredients":["Pork","starch"]},{"id":8000,"name":"pork liver noodles","country":"People's Republic of China","continent":"Elsewhere","qid":"Q15894369","blurb":"Chinese dish"},{"id":8001,"name":"pork ribs rice","country":"People's Republic of China","continent":"Elsewhere","qid":"Q11078065","blurb":"Chinese dish with several regional variations (Hong Kong, Taiwan, Shanghai etc.)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Spare%20Ribs%20in%20Black%20Bean%20%26%20Bell%20Pepper%20Sauce%20with%20Rice.jpg","originClaims":["People's Republic of China","Taiwan"]},{"id":8002,"name":"pork skin","country":"People's Republic of China","continent":"Elsewhere","qid":"Q3695900","blurb":"skin of a pig","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cotiche%20fresche%20crude.jpg","url":"https://en.wikipedia.org/wiki/Pork_rind","infobox":true,"ingredients":["Pig skin"],"prepSummary":"For the large-scale production of commercial pork rinds, frozen, dried pork skin pellets are used. They are first rehydrated in water with added flavoring, and then fried in pork fat at . Cooking makes the rinds expand five times their original size"},{"id":8003,"name":"Qingtuan","country":"China","continent":"Elsewhere","qid":"Q3373858","blurb":"form of dumpling","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Qingtuan%20in%20Tangqi%202014-04.jpg","url":"https://en.wikipedia.org/wiki/Qingtuan","infobox":true,"ingredients":["Glutinous rice"],"prepSummary":"The main ingredients of traditional qingtuan are glutinous rice flour, Chinese mugwort or barley grass, and red or black bean paste. The general steps for making qingtuan are: The mugwort is first crushed and squeezed out to make the green juice. Then, this juice is mixed with the glutinous rice flour while still hot and kneaded into dough. The dough and bean paste are shaped into balls, then combined and steamed. The material used to color the green dough is called \"green\". The green in Linhai City, Zhejiang Province is sage grass. In Suzhou and Hangzhou, green vegetable juice and tender loofah leaf juice are generally used to add color.","course":"Room temperature, cold"},{"id":8004,"name":"ramen","country":"China","region":"China (origin) Yokohama Chinatown","continent":"Elsewhere","qid":"Q234646","blurb":"Japanese noodle soup of Chinese origin","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Shoyu%20ramen%2C%20at%20Kasukabe%20Station%20%282014.05.05%29%201.jpg","url":"https://en.wikipedia.org/wiki/Ramen","infobox":true,"ingredients":["Chinese-style alkaline wheat noodles","meat- or fish-based broth","vegetables or meat"]},{"id":8005,"name":"rubing","country":"People's Republic of China","continent":"Elsewhere","qid":"Q3296648","blurb":"Chinese goat cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rubing%20Goats%20Cheese%20of%20Yunnan%20China.jpg","url":"https://en.wikipedia.org/wiki/Rubing","infobox":true,"prepSummary":"Rubing is made by mixing heated goat's milk and a souring agent, traditionally a mixture called năiténg (奶藤; lit. 'milk vine') made from a cultivated vine. Rubing is a staple of the Bai and Yi ethnic minorities’ cuisines and is celebrated as one of Yunnan’s most distinctive dairy products."},{"id":8006,"name":"Sandapao","country":"People's Republic of China","continent":"Elsewhere","qid":"Q10865714","blurb":"Chinese dessert made from glutinous rice flour","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chengdu%20travel%20037%20%2836057415511%29.jpg"},{"id":8007,"name":"shahe fen","country":"China","region":"Shahe District","continent":"Elsewhere","qid":"Q877957","blurb":"Chinese noodle","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/HofanUpClose.jpg","url":"https://en.wikipedia.org/wiki/Shahe_fen","infobox":true,"ingredients":["Rice"]},{"id":8009,"name":"shuizhu","country":"People's Republic of China","continent":"Elsewhere","qid":"Q847652","blurb":"Chinese dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Shuizhufish2.JPG","url":"https://en.wikipedia.org/wiki/Shuizhu","infobox":true},{"id":8010,"name":"shumai","country":"China","region":"Guangzhou","continent":"Elsewhere","qid":"Q2901547","blurb":"type of traditional Chinese dumpling","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Shaomai%20by%20Kent%20Wang%20in%20Seattle%2C%20Vancouver.jpg","url":"https://en.wikipedia.org/wiki/Shumai","infobox":true,"ingredients":["Seasoned ground pork","whole","chopped mutton","Chinese black mushroom","lye water dough"],"course":"Dim sum"},{"id":8011,"name":"Sou","country":"China","continent":"Elsewhere","qid":"Q2919934","blurb":"type of food pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Char%20siew%20sou.JPG","url":"https://en.wikipedia.org/wiki/Sou_(pastry)","infobox":true},{"id":8012,"name":"Steam Pot Chicken","country":"People's Republic of China","continent":"Elsewhere","qid":"Q11137498","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Qi%20Guoji.jpg"},{"id":8013,"name":"Steamed prawns with garlic","country":"People's Republic of China","continent":"Elsewhere","qid":"Q113850233","blurb":"Chinese dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Llagost%C3%AD%20amb%20all%20al%20vapor.jpg"},{"id":8014,"name":"stir-fried milk","country":"People's Republic of China","continent":"Elsewhere","qid":"Q10400401","blurb":"dish from Shunde, Guangdong"},{"id":8015,"name":"Taigu Bing","country":"People's Republic of China","continent":"Elsewhere","qid":"Q10941762","blurb":"type of pastry from Taigu County","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Taigubing.JPG"},{"id":8016,"name":"Tandyr kebab","country":"People's Republic of China","continent":"Elsewhere","qid":"Q4451119","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D0%A2%D0%B0%D0%BD%D0%B4%D1%8B%D1%80-%D0%BA%D0%B0%D0%B1%D0%BE%D0%B1.jpg"},{"id":8017,"name":"Tanghulu","country":"China","region":"Beijing","continent":"Elsewhere","qid":"Q2476688","blurb":"skewers of glazed fruit (mainly hawthorn) mainly sold on the streets of Beijing and Tianjin","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/TangHuLu.JPG","url":"https://en.wikipedia.org/wiki/Tanghulu","infobox":true,"ingredients":["Chinese haw","sugar syrup"]},{"id":8018,"name":"Taro dumpling","country":"China","continent":"Elsewhere","qid":"Q5643322","blurb":"Chinese cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fried%20taro%20cake.jpg","url":"https://en.wikipedia.org/wiki/Taro_dumpling","infobox":true,"ingredients":["Taro","ground pork"]},{"id":8019,"name":"Tianshui noodles","country":"People's Republic of China","continent":"Elsewhere","qid":"Q55698065","blurb":"Sichuan dish of thick noodles in a sauce of sweet soy sauce and chillis"},{"id":8020,"name":"Tibeti","country":"People's Republic of China","continent":"Elsewhere","qid":"Q7800426","blurb":"Tibetan post-fermented tea","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Briques%20de%20th%C3%A9%20tib%C3%A9tain.jpg","url":"https://en.wikipedia.org/wiki/Tibetan_tea","infobox":true},{"id":8021,"name":"Tong bat lat","country":"China","region":"Guangdong province","continent":"Elsewhere","qid":"Q17164196","blurb":"cantonese rice flour ball dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Glutinous%20rice%20balls%20in%20syrup.jpg","url":"https://en.wikipedia.org/wiki/Tang_bu_shuai","infobox":true,"ingredients":["glutinous rice flour","sugar","ground peanuts"],"course":"dessert"},{"id":8022,"name":"Tounao","country":"People's Republic of China","continent":"Elsewhere","qid":"Q10889060","blurb":"mutton stew in Taiyuan, Shanxi, China, commonly eaten for breakfast","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/FuShanTouNao.jpg"},{"id":8023,"name":"Wantuo","country":"People's Republic of China","continent":"Elsewhere","qid":"Q17034242","blurb":"buckwheat-based food in North China","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Wantuo%20in%20Jizhou%2C%20Tianjin%20%2820151001151623%29.jpg"},{"id":8024,"name":"White boiled shrimp","country":"China","continent":"Elsewhere","qid":"Q7995577","blurb":"Cantonese shrimp dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Canto%20white%20boiled%20shrimp.jpg","url":"https://en.wikipedia.org/wiki/White_boiled_shrimp","infobox":true,"ingredients":["shrimp"],"course":"Main dishes"},{"id":8025,"name":"wonton","country":"China","continent":"Elsewhere","qid":"Q553905","blurb":"type of dumpling commonly found in a number of Chinese cuisines","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Wonton%201.JPG","url":"https://en.wikipedia.org/wiki/Wonton","infobox":true,"ingredients":["Dough","egg","pork","shrimp","chicken","spring onion"],"prepSummary":"Wontons are made by spreading a square wrapper (a dough skin made of flour, egg, water, and salt) flat in the palm of one's hand, placing a small amount of filling in the center and sealing the wonton into the desired shape by compressing the wrapper's edges together with the fingers. Adhesion may be improved by moistening the wrapper's inner edges, dipping a fingertip into water, and running it across the dry dough to dissolve the extra flour. As part of the sealing process, the air is pressed out of the interior to avoid rupturing the wonton from internal pressure when cooked. The most common filling is ground pork or chicken and shrimp with a small amount of flour added as a binder."},{"id":8026,"name":"xiaolongbao","country":"China","region":"Changzhou","continent":"Elsewhere","qid":"Q702662","blurb":"steamed bun","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Xiao%20Long%20Bao%20at%20Nanxiang%20Mantou%20Dian%201.jpg","url":"https://en.wikipedia.org/wiki/Xiaolongbao","infobox":true,"ingredients":["Flour dough","minced pork or other meats","lard","gelatin"],"course":"Breakfast, xiaochi"},{"id":8027,"name":"Yesheng Bai Ya tea","country":"People's Republic of China","region":"Yunnan","continent":"Elsewhere","qid":"Q115300807","blurb":"Chinese white tea"},{"id":8028,"name":"yi mein","country":"China","continent":"Elsewhere","qid":"Q8053485","blurb":"type of noodles used in Cantonese cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Plain%20Yi%20mein.jpg","url":"https://en.wikipedia.org/wiki/Yi_mein","infobox":true,"ingredients":["Wheat flour","eggs"],"prepSummary":"The yi mein noodles available at grocery stores were pre-cooked by machines the same way as the modern instant noodles are made. The noodles may be cooked a number of ways. They are boiled first, then can be stir-fried, or used in soups or salads."},{"id":8029,"name":"yin yang fried rice","country":"People's Republic of China","continent":"Elsewhere","qid":"Q860170","blurb":"Hong Kong rice dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/SplitcomboYinYoengCantonesecuisine.jpg","url":"https://en.wikipedia.org/wiki/Yin_yang_fried_rice","infobox":true},{"id":8030,"name":"yong tau foo","country":"China","continent":"Elsewhere","qid":"Q713892","blurb":"Hakka dish of tofu filled with ground meat or fish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E9%85%BF%E8%B1%86%E8%85%90%202.jpg","url":"https://en.wikipedia.org/wiki/Yong_tau_foo","infobox":true,"ingredients":["Tofu","meat paste (fish","ground meat)"]},{"id":8031,"name":"youtiao","country":"China","continent":"Elsewhere","qid":"Q713879","blurb":"churro-like cruller of Chinese origin","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Youtiao.jpg","url":"https://en.wikipedia.org/wiki/Youtiao","infobox":true,"ingredients":["Dough"],"course":"Breakfast"},{"id":8032,"name":"Zhimazao","country":"China","region":"Beijing","continent":"Elsewhere","qid":"Q13632478","blurb":"Sesame ball","url":"https://en.wikipedia.org/wiki/Kaikouxiao","infobox":true,"ingredients":["Flour","peanut oil","eggs","sugar","malt sugar","sesame seeds","baking soda"],"prepSummary":"The traditional culinary method of this dish begins with the preparation of flour, peanut oil, egg, sugar, malt sugar, sesame seeds and baking soda. With the exception of the sesame seeds, everything else is mixed together, and the resulting dough is cut into pieces. The sesame seeds are boiled in water and each small piece of dough is rolled in the sesame seeds. The end result is then fried on a skillet. The chef must lift the frying pan off the stove and put it back on depending on the situation."},{"id":8033,"name":"籺(hé)","country":"People's Republic of China","continent":"Elsewhere","qid":"Q28224410","blurb":"wheat or rice pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E7%B1%BA.png","url":"https://en.wikipedia.org/wiki/Et_(Chinese_pastry)","infobox":true},{"id":8034,"name":"sorbet","country":"United Kingdom","region":"Ancient Iran","continent":"Elsewhere","qid":"Q13302","blurb":"frozen dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/RaspberrySherbet.jpg","url":"https://en.wikipedia.org/wiki/Sorbet","infobox":true,"ingredients":["Water","sugar","fruit"],"prepSummary":"Like granitas and other ices, sorbet can be made without an ice cream maker. Alcohol, honey or corn syrup can be added to lower the freezing point and make softer sorbets. Sorbet is usually made with fresh fruit and simple syrup, but other types of preparations exist. Tart sorbets are served as palate cleansers between savory courses of a meal. Mulled wine sorbet can be made with red wine, oranges, lemons, mulling spices, ruby port, and egg whites. Muscat sorbet is made with dessert wine, lemon juice, and egg whites. Coconut sorbets are shaved ice and a combination of coconut water, coconut milk, coconut cream, coconut flakes and muscovado.","course":"Dessert"},{"id":8035,"name":"anticucho","country":"Peru","region":"Andes","continent":"South America","qid":"Q2735024","blurb":"popular and inexpensive dish that originated in the Andean region","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Anticucho%20del%20Per%C3%BA.JPG","url":"https://en.wikipedia.org/wiki/Anticucho","infobox":true,"ingredients":["Meat"],"prepSummary":"Traditional anticuchos are made with beef heart slivers ranging from 2 cm x 2 cm to about 5 cm × 5 cm, roasted on a metal skewer about 30 to long and 3 × 3 mm in diameter. They are seasoned with salt to taste, and sometimes with vinegar. A popular dressing is a sauce made from garlic, onion, aji panca, cumin, black pepper, and beer, which is spread onto the anticuchos while cooking. Anticuchos are usually not the main course of a meal, but rather an accompaniment to grilled meats along with other side dishes such as choripanes, potatoes, sausages and salads.","course":"Main dish"},{"id":8036,"name":"butifarra","country":"Peru","continent":"South America","qid":"Q5736147","blurb":"Peruvian ham sandwich","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Un%20Sandwicsito%20pues%21.jpg","url":"https://en.wikipedia.org/wiki/Butifarra_(sandwich)","infobox":true},{"id":8037,"name":"Caldo verde","country":"Peru","region":"Cajamarca Department","continent":"South America","qid":"Q113141667","blurb":"Peruvian soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Caldo%20verde%20peru.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8038,"name":"Caramanduca","country":"Peru","continent":"South America","qid":"Q92298243","blurb":"a Peruvian biscuit","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Caramanducas.jpg"},{"id":8039,"name":"ceviche","country":"Peru","continent":"South America","qid":"Q1057953","blurb":"traditional dish in Peru prepared with raw fish marinated","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cebiche%20de%20corvina.JPG","url":"https://en.wikipedia.org/wiki/Ceviche","infobox":true,"ingredients":["Fish","lime","lemon","onion","chili pepper","cilantro"],"prepSummary":"Ceviche is marinated in a citrus-based mixture, with lemons and limes most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, resulting in the dish appearing to be cooked without the application of heat. Because the dish is eaten raw and not cooked with heat, it must be prepared fresh and consumed immediately to minimize the risk of food poisoning. Acid marinades will not kill bacteria or parasitic worms, unlike the heat of cooking. Traditional-style ceviche was marinated for about three hours. Modern-style ceviche, popularized in the 1970s, usually has a very short marinating period.","course":"Main course, appetizer"},{"id":8041,"name":"Empanadilla","country":"Spain","continent":"South America","qid":"Q10931125","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Empanadillas.jpg","url":"https://en.wikipedia.org/wiki/Empanadilla","originClaims":["Peru","Philippines"]},{"id":8042,"name":"Lomo saltado","country":"Peru","continent":"South America","qid":"Q1868851","blurb":"Peruvian stir fry dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lomo-saltado-perudelights.jpg","url":"https://en.wikipedia.org/wiki/Lomo_saltado","infobox":true,"ingredients":["Thinly sliced beef steak","onions","tomatoes","french fries","soy sauce","rice","vinegar"],"course":"Main course"},{"id":8043,"name":"Olluquito","country":"Peru","continent":"South America","qid":"Q17083249","blurb":"Peruvian stew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Olluquitos.jpg","url":"https://en.wikipedia.org/wiki/Olluquito","infobox":true},{"id":8044,"name":"Papa a la Hancaina","country":"Peru","continent":"South America","qid":"Q432308","blurb":"Peruvian appetizer of boiled yellow potatoes in a spicy, creamy sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Papa%20huancaina.jpg","url":"https://en.wikipedia.org/wiki/Papa_a_la_huanca%C3%ADna","infobox":true,"ingredients":["Yellow potatoes","Huancaína sauce (queso fresco","vegetable oil","ají amarillo","evaporated milk","salt)"],"course":"Hors d'oeuvre"},{"id":8045,"name":"Peruvian ceviche","country":"Peru","continent":"South America","qid":"Q27500854","blurb":"traditional dish widely eaten in Peru","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ceviche%20peruano%20es%20inscrita%20en%20la%20Lista%20Representativa%20de%20Patrimonio%20Cultural%20Inmaterial%20de%20la%20Humanidad%20-%2053381967964.jpg","url":"https://en.wikipedia.org/wiki/Peruvian_ceviche","infobox":true,"ingredients":["Fish","lime juice","onion","chili pepper","corn","sweet potato"],"prepSummary":"The classic Peruvian ceviche is composed of chunks of raw fish, marinated in freshly squeezed key lime or bitter orange (naranja agria) juice, with sliced onions, chili peppers, salt and pepper. Corvina or cebo (sea bass) was the fish traditionally used. The mixture was traditionally marinated for several hours and served at room temperature, with chunks of corn-on-the-cob, and slices of cooked sweet potato. Regional or contemporary variations include garlic, fish bone broth, minced Peruvian ají limo, or the Andean chili rocoto, toasted corn or cancha (corn nut) and yuyo (seaweed). A specialty of Trujillo is ceviche prepared from shark (tollo or tojo). Lenguado (sole) is often used in Lima.","course":"Main course, appetizer"},{"id":8046,"name":"Peruvian pollada","country":"Peru","continent":"South America","qid":"Q21781581","blurb":"traditional food from Peru","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pollada%20peru.jpg","url":"https://en.wikipedia.org/wiki/Peruvian_pollada","infobox":true,"ingredients":["chicken"],"prepSummary":"The preparation consists of marinating the chicken with chiles and spices, which is the key for achieving the desired flavor."},{"id":8047,"name":"sangrecita","country":"Peru","continent":"South America","qid":"Q3948384","blurb":"Peruvian dish, made of chicken blood","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sangrecita%20con%20yuca.jpg","url":"https://en.wikipedia.org/wiki/Sangrecita","infobox":true,"ingredients":["Chicken blood"]},{"id":8048,"name":"Seco de chabelo","country":"Peru","continent":"South America","qid":"Q87741042","blurb":"Peruvian dish"},{"id":8049,"name":"suspiro de limeña","country":"Peru","region":"Lima region","continent":"South America","qid":"Q3823549","blurb":"dessert of Peruvian gastronomy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Suspiro%20lime%C3%B1o.jpg","url":"https://en.wikipedia.org/wiki/Suspiro_de_lime%C3%B1a","infobox":true,"ingredients":["manjar blanco (milk","sugar","egg yolks","vanilla)","meringue (egg whites","Oporto","cinnamon)"],"prepSummary":"The manjar blanco layer of the dessert is made with whole milk and sugar boiled until thick and caramel colored to which are added egg yolk and sometimes, but not necessarily vanilla essence. The merengue top layer is made from egg whites and port wine syrup (made from port wine and sugar boiled together until thickened) and is sprinkled with cinnamon.","province":"Lima","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8050,"name":"Three-pointed bread","country":"Peru","continent":"South America","qid":"Q130101795","blurb":"Peruvian wheat bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Adobo%20Arequipe%C3%B1o%20-%20Pan%203%20Cachetes.jpg"},{"id":8051,"name":"Adobong pugita","country":"Philippines","continent":"Asia","qid":"Q81615262","blurb":"Filipino dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/THIS%20DISH.%20WOW.%20Adobong%20Pugita%20-%20octopus%2C%20ikura%2C%20maitakes%2C%20pearl%20onion%20-ProvinceSF%20-SavorFilipino%20-FilipinoFoodMovement%20-FilipinoFood%20-Filipino%20%2815056529318%29.jpg"},{"id":8052,"name":"afritada","country":"Philippines","continent":"Asia","qid":"Q12961636","blurb":"Filipino meat and vegetable stew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chicken%20Afritada%20on%20white%20rice%20with%20pineapple%20tidbits%20%28Philippines%29%202.jpg","url":"https://en.wikipedia.org/wiki/Afritada","infobox":true,"ingredients":["Chicken/pork","tomato sauce (or banana ketchup)","carrots","potatoes","red","green bell pepper"],"course":"Main dish"},{"id":8053,"name":"Betamax (food)","country":"Philippines","continent":"Asia","qid":"Q140644397","blurb":"a Filipino dish made from chicken, duck or pig blood"},{"id":8054,"name":"Binakle","country":"Philippines","region":"Ifugao","continent":"Asia","qid":"Q65050511","blurb":"type of steamed rice cake","url":"https://en.wikipedia.org/wiki/Binakle","infobox":true,"course":"Dessert, Snack"},{"id":8055,"name":"Bopis","country":"Philippines","continent":"Asia","qid":"Q4944190","blurb":"Filipino dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/0001jfPhilippine%20cuisine%20dishes%20Baliuag%20Bulacafvf%2031.jpg","url":"https://en.wikipedia.org/wiki/Bopis","infobox":true,"prepSummary":"It is sauteed and stir-fried (until crispy) with finely-chopped pig innards and cooked in onion, tomato, garlic, and pepper. Recipes for bopis may differ from region to region and family to family, with regard to ingredients, spices and flavoring."},{"id":8056,"name":"Brazo de Mercedes","country":"Philippines","continent":"Asia","qid":"Q65089436","blurb":"traditional Filipino meringue roll","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Brazo%20de%20mercedes.jpg","url":"https://en.wikipedia.org/wiki/Brazo_de_Mercedes","infobox":true,"ingredients":["Eggs","sugar","cream of tartar"],"course":"Dessert"},{"id":8057,"name":"Caycay","country":"Philippines","region":"Central Visayas","continent":"Asia","qid":"Q65064149","blurb":"Visayan cookie popular in Mindanao","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Caycay%20%28Philippines%29.jpg","url":"https://en.wikipedia.org/wiki/Caycay","infobox":true,"province":"Bohol","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8058,"name":"champorado","country":"Philippines","region":"National Capital Region","continent":"Asia","qid":"Q3545233","blurb":"chocolate rice porridge made in the Philippines","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Champorado.jpg","url":"https://en.wikipedia.org/wiki/Champorado","infobox":true,"ingredients":["Glutinous rice","tabliya","milk or coconut milk","sugar"],"course":"Hot or cold","province":"Capital District","city":"Manila","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8059,"name":"chicken inasal","country":"Philippines","region":"Western Visayas","continent":"Asia","qid":"Q6013649","blurb":"roasted chicken dish from the Philippines","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chicken%20inasal%20%28Philippines%29.jpg","url":"https://en.wikipedia.org/wiki/Chicken_inasal","infobox":true,"ingredients":["Chicken","calamansi juice","black pepper","vinegar","annatto"],"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8060,"name":"Chorizo de Bilbao","country":"Philippines","continent":"Asia","qid":"Q63453010","blurb":"type of Philippine pork and beef dry sausage","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/05269jfFoods%20of%20Bulacan%20Philippinesfvf%2009.jpg","url":"https://en.wikipedia.org/wiki/Chorizo_de_Bilbao","infobox":true,"ingredients":["pork","beef","paprika"],"course":"Sausage"},{"id":8061,"name":"cornick","country":"Philippines","continent":"Asia","qid":"Q65087426","blurb":"Philippine and Spanish deep-fried corn snack","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/09679jfFilipino%20cuisine%20foods%20desserts%20breads%20Landmarks%20Bulacanfvf%2002.jpg","url":"https://en.wikipedia.org/wiki/Cornick_(food)","infobox":true,"ingredients":["Lagkitan corn"],"course":"Snack","originClaims":["Philippines","Spain"]},{"id":8062,"name":"Daral","country":"Philippines","region":"Sulu Archipelago","continent":"Asia","qid":"Q85755689","blurb":"Filipino dessert crêpe","url":"https://en.wikipedia.org/wiki/Daral_(food)","infobox":true},{"id":8063,"name":"dinamita","country":"Philippines","continent":"Asia","qid":"Q60764509","blurb":"variant of lumpia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cheese%20Stick%20w%20Green%20Peppers%20%28cheese%20lumpia%29.jpg","url":"https://en.wikipedia.org/wiki/Dinamita","infobox":true,"course":"Appetizer"},{"id":8064,"name":"ensaymada","country":"Philippines","continent":"Asia","qid":"Q113276855","blurb":"Philippine sweet bread"},{"id":8065,"name":"Filipino spaghetti","country":"Philippines","continent":"Asia","qid":"Q60763218","blurb":"Filipino adaptation of Italian spaghetti with a sweet tomato sauce, sliced sausages, giniling and grated cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Filipino%20style%20spaghetti.jpg","url":"https://en.wikipedia.org/wiki/Filipino_spaghetti","infobox":true,"ingredients":["Spaghetti","tomato sauce","tomato paste","banana ketchup","brown sugar or condensed milk","giniling","hot dogs","cheese"],"course":"Main dish"},{"id":8066,"name":"Goto","country":"Philippines","region":"Luzon","continent":"Asia","qid":"Q60761452","blurb":"Filipino rice and beef tripe gruel","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/09919jfLuna%20Cagayan%20Valley%20Roadfvf%2008.JPG","url":"https://en.wikipedia.org/wiki/Goto_(food)","infobox":true,"ingredients":["glutinous rice","ginger","beef tripe","toasted garlic","scallions","black pepper","chicharon"],"course":"Main dish"},{"id":8067,"name":"Humba","country":"Philippines","region":"Visayas","continent":"Asia","qid":"Q60740502","blurb":"Filipino braised pork dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Humba%20%28Philippines%29.jpg","url":"https://en.wikipedia.org/wiki/Humba","infobox":true,"ingredients":["Pork belly","soy sauce","garlic","vinegar","bay leaves","fermented black beans","black peppercorns","muscovado"],"course":"Main dish"},{"id":8068,"name":"Igado","country":"Philippines","region":"Ilocos Region","continent":"Asia","qid":"Q12964893","blurb":"Filipino meal","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pork%20Igado%20Recipe%20with%20liver%20and%20patis%20fish%20sauce%20%2850232454961%29.jpg","url":"https://en.wikipedia.org/wiki/Igado","infobox":true,"ingredients":["pork liver","potatoes","carrots","bell pepper","green peas"],"course":"main course, side dish"},{"id":8069,"name":"Java Rice","country":"Philippines","continent":"Asia","qid":"Q30671978","blurb":"fried rice dish from the Philippines","url":"https://en.wikipedia.org/wiki/Java_rice","infobox":true,"ingredients":["Rice","annatto or turmeric","garlic and/or onion"],"course":"Part of main course, side dish"},{"id":8070,"name":"Kalamay","country":"Philippines","region":"Visayas","continent":"Asia","qid":"Q3043512","blurb":"Filipino sweet delicacy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bohol%20Kalamay%20packaged%20traditionally%20inside%20empty%20coconut%20shells.jpg","url":"https://en.wikipedia.org/wiki/Kalamay","infobox":true,"ingredients":["Coconut milk","glutinous rice","brown sugar"],"prepSummary":"Kalamay is made by extracting coconut milk from grated coconuts twice. Glutinous rice is added to the first batch of coconut milk and the mixture is ground into a paste. Brown sugar is added to the second batch of coconut milk and boiled for several hours to make latík. The mixture of ground glutinous rice and coconut milk is then poured into the latík and stirred until the consistency becomes very thick. It can be served hot or at room temperature, especially when eaten with other dishes.","course":"Dessert"},{"id":8071,"name":"Kare-kare","country":"Philippines","continent":"Asia","qid":"Q3272179","blurb":"Filipino cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kare-kare.jpg","url":"https://en.wikipedia.org/wiki/Kare-kare","infobox":true,"ingredients":["Oxtail","peanut sauce","vegetables"],"prepSummary":"The oxtail (with the skin on) is cut into 2-inch lengths. The ox tripe is boiled until tender. Sometimes pieces of ox feet or shins are added. When the meat is tender, the soup becomes gelatinous. Ground roasted peanuts (or peanut butter) and ground roasted glutinous rice are added to make the soup thicker. Annatto is added to give color. The vegetables used for kare-kare include young banana flower bud or \"heart\" (puso ng saging), eggplant, string beans, and Chinese cabbage (pechay). Kare-kare is often served hot with special bagoong alamang (sauteed salted shrimp paste).","course":"Main course"},{"id":8072,"name":"Kiampong","country":"Philippines","continent":"Asia","qid":"Q65066634","blurb":"Filipino glutinous rice casserole","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/9697jfKartilya%20ng%20Katipunan%20Andres%20Bonifacio%20Manilafvf%2017.jpg","url":"https://en.wikipedia.org/wiki/Kiampong","infobox":true,"course":"Main dish"},{"id":8073,"name":"latik","country":"Philippines","continent":"Asia","qid":"Q12967012","blurb":"Filipino dessert garnishing and condiment","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Suman%20with%20latik.jpg","url":"https://en.wikipedia.org/wiki/Latik","infobox":true},{"id":8074,"name":"lechon","country":"Philippines","continent":"Asia","qid":"Q119778178","blurb":"Filipino pork dish"},{"id":8075,"name":"Lechon manok","country":"Philippines","region":"Visayas","continent":"Asia","qid":"Q60776617","blurb":"chicken dish in Filipino cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Conching%27s%20Native%20Lechon%20Manok.jpg","url":"https://en.wikipedia.org/wiki/Lechon_manok","infobox":true,"ingredients":["Chicken","lemongrass","garlic","bay leaf","onion","black pepper","muscovado","soy sauce"],"course":"Main course"},{"id":8076,"name":"Lepeg","country":"Philippines","continent":"Asia","qid":"Q12967213","blurb":"Food in the Philippines"},{"id":8077,"name":"Longganisa","country":"Philippines","continent":"Asia","qid":"Q107387599","blurb":"Philippine sausage"},{"id":8078,"name":"Mache","country":"Philippines","region":"Calabarzon","continent":"Asia","qid":"Q60760532","blurb":"Filipino rice dish","url":"https://en.wikipedia.org/wiki/Mache_(food)","infobox":true,"ingredients":["Glutinous rice","sugar","pandan","grated coconut"],"course":"Dessert or snack","province":"Province of Laguna","city":"Santa Rosa","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8079,"name":"mango float","country":"Philippines","continent":"Asia","qid":"Q60740781","blurb":"food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mango%20float%20%28Crema%20de%20Mangga%29%20-%20Philippines.jpg","url":"https://en.wikipedia.org/wiki/Mango_float","infobox":true,"ingredients":["Ladyfingers/graham crackers","whipped cream","condensed milk","ripe carabao mangoes"],"course":"Dessert"},{"id":8080,"name":"Masi","country":"Philippines","region":"Central Visayas","continent":"Asia","qid":"Q60760541","blurb":"Philippine rice dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Masi%20%28glutinous%20rice%20balls%29%20with%20peanut%20butter%20filling%20%28Philippines%29.jpg","url":"https://en.wikipedia.org/wiki/Masi_(food)","infobox":true,"ingredients":["Glutinous rice","brown sugar or muscovado","chopped roasted peanuts"],"course":"Dessert or snack","province":"Province of Cebu","city":"Liloan","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8081,"name":"Menudo","country":"Philippines","region":"Luzon","continent":"Asia","qid":"Q6817673","blurb":"Philippine stew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Orient%20Valley%20Filipino%20Cuisine%20-%205.jpg","url":"https://en.wikipedia.org/wiki/Menudo_(Filipino_stew)","infobox":true,"ingredients":["pork","liver (pork or beef)","carrots","potatoes","tomato sauce"],"course":"Hot"},{"id":8082,"name":"Moche","country":"Philippines","region":"Pampanga","continent":"Asia","qid":"Q60760520","blurb":"Pampangan sweet","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/0002jfDesserts%20Pampanga%20Philippinesfvf%2003.JPG","url":"https://en.wikipedia.org/wiki/Moche_(food)","infobox":true,"ingredients":["Glutinous rice","coconut milk","mung bean paste/red bean paste/bukayo","sesame seeds"],"course":"Dessert or snack"},{"id":8083,"name":"MX3 Coffee","country":"Philippines","continent":"Asia","qid":"Q136309119","blurb":"Philippine 3-in-1 instant coffee infused with mangosteen xanthones, enriched with vitamin C and calcium"},{"id":8084,"name":"nata de coco","country":"Philippines","region":"Central Luzon","continent":"Asia","qid":"Q1193612","blurb":"Chewy, translucent, jelly-like food produced by the fermentation of coconut water","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nata%20de%20coco.JPG","url":"https://en.wikipedia.org/wiki/Nata_de_coco","infobox":true,"ingredients":["Coconut water"],"prepSummary":"Commercially made nata de coco is made by small farms in the Philippines, especially in Laguna and Quezon, as well as Thailand, Vietnam, Malaysia, and Indonesia, especially in Yogyakarta. It is commonly sold in jars.","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8085,"name":"nata de piña","country":"Philippines","region":"Pagsanjan","continent":"Asia","qid":"Q85787805","blurb":"Food produced by fermented pineapple juice","url":"https://en.wikipedia.org/wiki/Nata_de_pi%C3%B1a","infobox":true,"ingredients":["Pineapple juice"]},{"id":8086,"name":"Paelya","country":"Philippines","continent":"Asia","qid":"Q60762918","blurb":"Philippine rice dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kalamunda%20%28Tagaytay%29%20Paella.jpg","url":"https://en.wikipedia.org/wiki/Paelya","infobox":true,"ingredients":["glutinous rice","rice"],"course":"Main dish","originClaims":["Philippines","Spain"]},{"id":8087,"name":"Panyalam","country":"Philippines","region":"Mindanao","continent":"Asia","qid":"Q60761825","blurb":"traditional Filipino fried rice pancake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Panyalam.jpg","url":"https://en.wikipedia.org/wiki/Panyalam","infobox":true,"ingredients":["Glutinous rice","muscovado","coconut milk"],"course":"Dessert"},{"id":8088,"name":"Pares","country":"Philippines","region":"National Capital Region","continent":"Asia","qid":"Q7136846","blurb":"Filipino braised beef stew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Malabon%20Food%20Gift%20Expo%2018.jpg","url":"https://en.wikipedia.org/wiki/Pares_(food)","infobox":true,"course":"Hot","province":"Eastern Manila District","city":"Quezon City","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8089,"name":"Philippine asado","country":"Philippines","continent":"Asia","qid":"Q65087240","blurb":"Philippine method of cooking","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Asadojf1941.JPG","url":"https://en.wikipedia.org/wiki/Philippine_asado","infobox":true,"course":"Main course"},{"id":8090,"name":"pichi-pichi","country":"Philippines","continent":"Asia","qid":"Q17085540","blurb":"Filipino cassava dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/3539Cuisine%20food%20delicacies%20of%20Bulacan%2046%20%28cropped%29.jpg","url":"https://en.wikipedia.org/wiki/Pichi-pichi","infobox":true,"ingredients":["Coconut milk","cassava","lye","sugar"],"prepSummary":"The cassava is first peeled, grated, and washed. The grated cassava is then mixed with water, sugar, and lye and then the mixture is transferred into pans or molds which are then put in the steamer until the mixture is cooked and soft. The cooked pitsi-pitsi may then be rolled on freshly grated coconut or topped with grated cheese and latik.","course":"Dessert"},{"id":8091,"name":"Poqui poqui","country":"Philippines","region":"Ilocos Region","continent":"Asia","qid":"Q81615502","blurb":"filipino-Ilocano dish of eggs and chopped eggplants","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ilocos%20Norte%20Currimao%20Sitio%20Remedios%20-%20Poqui%20Poqui.jpg","url":"https://en.wikipedia.org/wiki/Poqui_poqui","infobox":true,"ingredients":["Eggplant","egg","tomato","onion","garlic","bagoong isda"],"course":"Main Course, Side Dish"},{"id":8092,"name":"Puto bumbóng","country":"Philippines","continent":"Asia","qid":"Q60760831","blurb":"Filipino rice cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/9466Pampanga%20Tilapia%20Festival%20Guagua%2036.jpg","url":"https://en.wikipedia.org/wiki/Puto_bumbong","infobox":true,"ingredients":["Pirurutong glutinous rice","white glutinous rice","muscovado","grated coconut","butter or margarine","sesame seeds"],"course":"Dessert"},{"id":8093,"name":"Putok","country":"Philippines","continent":"Asia","qid":"Q12969705","blurb":"Filipino bread roll","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Putok%20bread%20%28Philippines%29.jpg","url":"https://en.wikipedia.org/wiki/Putok","infobox":true},{"id":8094,"name":"Salukara","country":"Philippines","region":"Eastern Samar","continent":"Asia","qid":"Q60748979","blurb":"pancake from Filipino cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Salukara.jpg","url":"https://en.wikipedia.org/wiki/Salukara","infobox":true,"ingredients":["Rice flour","water or coconut milk","sugar","tubâ wine/yeast"],"course":"Dessert, breakfast"},{"id":8095,"name":"sapin-sapin","country":"Philippines","region":"Luzon","continent":"Asia","qid":"Q3473166","blurb":"Filipino confection made of rice","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sapin-sapin%20with%20sprinkled%20with%20crumbs.jpg","url":"https://en.wikipedia.org/wiki/Sapin-sapin","infobox":true,"ingredients":["Glutinous rice"],"course":"Dessert or snack"},{"id":8096,"name":"Sayongsong","country":"Philippines","region":"Surigao del Norte","continent":"Asia","qid":"Q60770307","blurb":"Filipino cuisine","url":"https://en.wikipedia.org/wiki/Sayongsong","infobox":true,"ingredients":["Glutinous rice","rice","sugar","coconut milk","roasted peanuts","calamansi juice"],"course":"Dessert, Main Course"},{"id":8097,"name":"Sili ice cream","country":"Philippines","region":"Bicol Region","continent":"Asia","qid":"Q124343367","blurb":"Filipino frozen dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sili%20Ice%20Cream.jpg","url":"https://en.wikipedia.org/wiki/Sili_ice_cream","infobox":true,"course":"Cold","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8098,"name":"Silog","country":"Philippines","continent":"Asia","qid":"Q65040984","blurb":"class of Filipino breakfast dishes","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tapsilog%20in%20saudi%20arabia.jpg","url":"https://en.wikipedia.org/wiki/Silog","infobox":true,"ingredients":["Meat","rice","egg"]},{"id":8099,"name":"Sinigapuna","country":"Philippines","region":"Davao Region","continent":"Asia","qid":"Q65043034","blurb":"Filipino rice dish","url":"https://en.wikipedia.org/wiki/Sinigapuna","infobox":true,"course":"Main course","province":"Province of Davao del Sur","city":"Davao","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8100,"name":"Taba ng talangka","country":"Philippines","continent":"Asia","qid":"Q60761458","blurb":"Filipino seafood paste","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Talangkajf.JPG","url":"https://en.wikipedia.org/wiki/Taba_ng_talangka","infobox":true,"course":"Condiment, ingredient"},{"id":8101,"name":"tahô","country":"Philippines","continent":"Asia","qid":"Q3548107","blurb":"Philippine snack food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Taho2.jpg","url":"https://en.wikipedia.org/wiki/Taho","infobox":true,"ingredients":["Silken tofu","arnibal (brown sugar syrup)","sago pearls"],"prepSummary":"Most tahô vendors prepare the separate ingredients before dawn. The main ingredient, fresh soft/silken tofu, is processed to a consistency that is very similar to a very fine custard. The brown sugar is caramelized and mixed with water to create a viscous amber-colored syrup called arnibal. Flavors like vanilla are sometimes added to the arnibal. Sago pearls, which can be bought at the local market, are boiled to a gummy consistency until they are a translucent white. In lieu of making soft tofu from scratch, one can use a soft tofu mix from the store. Leftover tahô, if significant amounts are found, is sometimes repurposed into tokwa (\"tofu\" in Filipino).","course":"Dessert, snack"},{"id":8102,"name":"Tibok-tibok","country":"Philippines","region":"Pampanga","continent":"Asia","qid":"Q60763456","blurb":"Pampangan dessert pudding","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/07360jfFilipino%20cuisine%20foods%20desserts%20breads%20Landmarks%20Bulacanfvf%2011.jpg","url":"https://en.wikipedia.org/wiki/Tibok-tibok","infobox":true,"prepSummary":"Tibok-tibok is prepared similarly to maja blanca. Carabao milk is traditionally mixed with a small amount of galapóng, ground glutinous rice that has been soaked overnight. It is flavored with a small amount of white sugar and dayap (Citrus aurantifolia) zest. It is simmered at low heat while stirring continuously until the mixture thickens. It is immediately poured into a flat pan lined with greased banana leaves and allowed to cool, or into moulds. It is usually served as squares or in diamond-shaped slices, and topped with latík (coconut curds). Carabao milk can be substituted with whole fat cow's milk in areas where it is not available.","course":"Dessert"},{"id":8103,"name":"Tortang kalabasa","country":"Philippines","continent":"Asia","qid":"Q85810239","blurb":"Filipino squash omelette","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tortang%20Kalabasa%20%28Calabaza%20omelet%20-%20Philippines%29%2002.jpg","url":"https://en.wikipedia.org/wiki/Tortang_kalabasa","infobox":true,"ingredients":["Calabaza"],"course":"Main course, side dish"},{"id":8105,"name":"Ube","country":"Philippines","continent":"Asia","qid":"Q106167194","blurb":"vegetable commonly used in Filipino Dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/5719Ube%20in%20the%20Philippines%2019.jpg"},{"id":8106,"name":"Barolo DOCG","country":"Italy","region":"Province of Cuneo","continent":"Elsewhere","qid":"Q808584","blurb":"Italian controlled and guaranteed designation of origin wine from Piedmont","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cascin%20Adelaide%20Barolo%20%26%20decanter.jpg","url":"https://en.wikipedia.org/wiki/Barolo","infobox":true,"prepSummary":"A string of favourable vintages in the late 1990s led to an increase of price for Barolos and, in turn, led to increased plantings. Between 1990 and 2004 there was a 47% increase in nebbiolo plantings in the Barolo zone with under vine. The production subsequently increased from 7 million bottles in the mid-1990s to 10.25 million bottles in the mid-2000s. In the rush to increase plantings some of the less ideal sites previously used by Barbera and Dolcetto were gobbled up. It remains to be seen if these sites will be able to adequately ripen nebbiolo enough to produce quality Barolo that justifies the high price of the wine."},{"id":8107,"name":"Biscottini di Novara","country":"Italy","region":"Piedmont","continent":"Elsewhere","qid":"Q122890669","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Biscottini%20di%20novara.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8108,"name":"Malarrabia","country":"Peru","region":"Piura Department","continent":"Elsewhere","qid":"Q28504005","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Malarrabia.jpg"},{"id":8109,"name":"Baleron","country":"Poland","continent":"Europe","qid":"Q86661082","blurb":"Smoked pork neck cut","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Baleron.JPG","url":"https://en.wikipedia.org/wiki/Baleron","infobox":true,"prepSummary":"The Encyclopedia of Meat Sciences summarizes its preparation as follows. It is dry-cured, then immersed in the brine for 8–10 days, then drained, stuffed in a casing, smoked in warm smoke, cooked, and cooled."},{"id":8110,"name":"bigos","country":"Poland","continent":"Europe","qid":"Q598222","blurb":"meat and cabbage stew from Poland","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bigos%20in%20Krak%C3%B3w%20%28Rynek%20G%C5%82%C3%B3wny%29.jpg","url":"https://en.wikipedia.org/wiki/Bigos","infobox":true,"ingredients":["Various meats","sauerkraut","cabbage"],"prepSummary":"The principal ingredients of ' are assorted kinds of meat chopped into bite-sized chunks and a mixture of sauerkraut and shredded fresh white cabbage. The meats may include pork (such as ham, shoulder, bacon, ribs, and loin), beef and veal, poultry (chicken, duck, goose, turkey) and game, as well as charcuterie, especially various kinds of '. The variety of meats is considered essential for good '; its preparation may be a good occasion to clean out one's freezer and use up leftovers from other meat dishes. Some of the meats may be roasted before being diced together with other cuts of meat and braised in lard or vegetable oil.","course":"Hot starter or main dish"},{"id":8111,"name":"Byśki","country":"Poland","continent":"Europe","qid":"Q9182865","blurb":"Bread for New Year in Poland","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/By%C5%9Bki.jpg"},{"id":8112,"name":"faworki","country":"Poland","continent":"Europe","qid":"Q1772604","blurb":"dish of Poland","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Faworki%20%28plate%29.jpg"},{"id":8113,"name":"flaki","country":"Poland","continent":"Europe","qid":"Q8961756","blurb":"traditional Polish meat stew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Flaki%20%281%29.JPG","url":"https://en.wikipedia.org/wiki/Flaki","infobox":true,"prepSummary":"The method of preparation may vary slightly depending on the region. Some common ingredients include beef tripe, beef, bay leaf, allspice, parsley, carrot, beef broth, and spices to taste, including salt, black pepper, nutmeg, sweet paprika, and marjoram. Ready-made convenience-type equivalents of the labor-intensive flaczki are available. Sometimes pork tripe can be used instead of the beef tripe especially in the ready-made versions of the dish sold in Poland. Tomato concentrate is sometimes added to flaki, and some may cook the tripe without a roux."},{"id":8114,"name":"hajnowski marcinek","country":"Poland","continent":"Europe","qid":"Q131630859","blurb":"cake from Poland","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hajnowski%20Marcinek.jpg"},{"id":8115,"name":"herbal pepper","country":"Poland","continent":"Europe","qid":"Q11816603","blurb":"Polish spice mix"},{"id":8116,"name":"Honey of Pojezierze Choszczeńskie","country":"Poland","continent":"Europe","qid":"Q86674592","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Smaki%20Regionow%202019%20in%20Poznan%20MTP%20%28miody%20pojezierza%20choszczenskiego%29%20%281%29.jpg"},{"id":8117,"name":"kielbasa slaska","country":"Poland","continent":"Europe","qid":"Q132681709","blurb":"type of Polish brühwurst, typical of Upper Silesia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Slaska.jpg"},{"id":8118,"name":"kotlet schabowy","country":"Poland","continent":"Europe","qid":"Q6434112","blurb":"Polish variety of pork breaded cutlet","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kotlet%20Schabowy.jpg","url":"https://en.wikipedia.org/wiki/Kotlet_schabowy","infobox":true,"ingredients":["Pork or chicken or turkey","eggs","lard or oil","spices","breadcrumbs","flour"],"course":"Main"},{"id":8119,"name":"krówki","country":"Poland","continent":"Europe","qid":"Q2937861","blurb":"toffee-like confectionery that is less sticky than toffee","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Krowki002.jpg","url":"https://en.wikipedia.org/wiki/Kr%C3%B3wki","infobox":true,"ingredients":["Milk","sugar","cream","butter","vanilla"]},{"id":8120,"name":"lazanki","country":"Poland","region":"Central","continent":"Europe","qid":"Q2632589","blurb":"type of pasta and dishes made with it in Polish, Lithuanian, Belarusian, Russian, Ukrainian cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Skryliai.JPG","url":"https://en.wikipedia.org/wiki/Lazanki","infobox":true},{"id":8121,"name":"makagigi","country":"Poland","continent":"Europe","qid":"Q11766483","blurb":"Polish brittle confections"},{"id":8122,"name":"Obwarzanek krakowski","country":"Poland","region":"Lesser Poland","continent":"Europe","qid":"Q111046463","blurb":"braided ring-shaped bread product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Obwarzanki%20krakowskie.jpg","url":"https://en.wikipedia.org/wiki/Obwarzanek_krakowski","infobox":true,"ingredients":["Wheat flour","fat (usually lard)","yeast","sugar","salt"],"course":"Room temperature","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-PL-0674","giAttribution":"European Commission — eAmbrosia — CC BY 4.0","province":"Kraków","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8123,"name":"Peas with salo","country":"Poland","continent":"Europe","qid":"Q123907368","blurb":"traditional Polish dish","url":"https://en.wikipedia.org/wiki/Peas_with_salo","infobox":true,"prepSummary":"The dish was made from thick-cooked peas, usually mashed, to which fat and cracklings rendered from salo were added as a garnish. An example of a recipe used in military kitchens during the period of the Second Polish Republic:Split peas with salo For one serving, you need: The split peas are boiled and then covered with hot melted fat with browned onion, seasoned with salt, and mixed well. Finally, more fat is poured on top."},{"id":8124,"name":"Polish style pickled cucumbers","country":"Poland","continent":"Europe","qid":"Q134960036","blurb":"snack or semi-finished product of Polish cuisine made from cucumbers","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Museum%20of%20the%20Mazovian%20Countryside%20in%20Sierpc%20%28pickled%20vegetables%2C%20cucumber%29.jpg"},{"id":8125,"name":"Prażonki","country":"Poland","continent":"Europe","qid":"Q11826942","blurb":"Cuisine in Poland","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pieczonki01.jpg","url":"https://en.wikipedia.org/wiki/Pra%C5%BConki","infobox":true,"ingredients":["Potato","lard","onion","kiełbasa"],"course":"Main"},{"id":8126,"name":"Prażucha","country":"Poland","continent":"Europe","qid":"Q11826944","blurb":"old Polish dish"},{"id":8127,"name":"racuchy","country":"Poland","continent":"Europe","qid":"Q2125335","blurb":"Polish sweet dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Racuchy.JPG","url":"https://en.wikipedia.org/wiki/Racuchy","infobox":true},{"id":8128,"name":"Rumpuć","country":"Poland","continent":"Europe","qid":"Q9323991","blurb":"Vegetable soup from Poland","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Soup%20Rumpu%C4%87.JPG"},{"id":8129,"name":"strawberry pasta","country":"Poland","continent":"Europe","qid":"Q131819894","blurb":"Polish dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/02025%200760%20Strawberry%20pasta.jpg","url":"https://en.wikipedia.org/wiki/Pasta_with_strawberries","infobox":true,"ingredients":["Strawberries","cream","pasta"],"prepSummary":"The dish is prepared by crushing, blending or chopping fresh strawberries and combining them with cream. Sugar or honey may also be added to sweeten the sauce. The sauce is then poured over the top of cooked pasta and served. Pasta with strawberries may be prepared using other dairy ingredients such as creme fraiche, sour cream, yogurt, or heavy cream. The dish is sometimes garnished with mint leaves or sliced strawberries.","course":"Main"},{"id":8130,"name":"suska sechlońska","country":"Poland","continent":"Europe","qid":"Q18435013","blurb":"Polish smoked prune","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Suska%20sechlonska%2C%20Poznan%20Smaki%20Regionow%202014r.jpg","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-PL-0600","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":8131,"name":"szarlotka","country":"Poland","continent":"Europe","qid":"Q3509626","blurb":"Polish apple pie – apple filling on a shortcrust pastry base, covered with a layer of meringue and grated dough","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/POL%20szarlotka.JPG"},{"id":8133,"name":"Torcik Wedlowski","country":"Poland","continent":"Europe","qid":"Q135313427","blurb":"Polish wafer cake covered in chocolate","url":"https://en.wikipedia.org/wiki/Torcik_Wedlowski","infobox":true,"ingredients":["Wafer","chocolate","nut mass"]},{"id":8134,"name":"Walnut and almond cake","country":"Poland","continent":"Europe","qid":"Q2005477","blurb":"Polish cake"},{"id":8135,"name":"Woodcutter’s Burger","country":"Poland","continent":"Europe","qid":"Q131450230","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Burger%20Drwala%202024%20%C5%BBurawina%20%281%29.jpg"},{"id":8136,"name":"zupa ogórkowa","country":"Poland","continent":"Europe","qid":"Q16247075","blurb":"traditional Polish and Lithuanian soup made from sour, salted cucumbers and potato","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cucumber%20soup.jpg"},{"id":8137,"name":"żymlok","country":"Poland","continent":"Europe","qid":"Q16634750","blurb":"traditional Silesian offal sausage","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%C5%BBymloki.jpg"},{"id":8138,"name":"cold borscht","country":"Polish–Lithuanian Commonwealth","region":"Eastern Europe","continent":"Elsewhere","qid":"Q70241","blurb":"traditional Ukrainian, Latvian, or Polish chilled soup made from beets and kefir","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lurid%20borscht.jpg","url":"https://en.wikipedia.org/wiki/Cold_beet_soup","infobox":true,"ingredients":["Beetroot or sorrel","kefir","soured milk or kvass","cucumbers","greens","eggs"],"prepSummary":"Modern cold beet soup is commonly prepared from boiled and cooled beetroot, which is peeled and grated or chopped. Fresh cucumbers are diced or sliced, and green onions, dill, or other herbs are finely chopped. The vegetables are mixed with cold water, kefir, soured milk, buttermilk, or a combination of these liquids. Vinegar, lemon juice, beet kvass, or bread kvass may be added for acidity. A hard-boiled egg, halved or chopped, is often added before serving. The soup is served cold, often garnished with dill or sour cream. Boiled potatoes, rye bread, or other simple accompaniments may be served separately. A related variant is made with sorrel.","originClaims":["Lithuania","Polish–Lithuanian Commonwealth"]},{"id":8139,"name":"Açorda","country":"Portugal","continent":"Europe","qid":"Q7309432","blurb":"Portuguese bread soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/A%C3%A7orda%20%C3%A0%20Alentejana.jpg","url":"https://en.wikipedia.org/wiki/A%C3%A7orda","infobox":true,"ingredients":["Bread","eggs","garlic","cilantro"],"prepSummary":"The dish is typically assembled from prepared ingredients rather than cooked, although some versions call for cooking the bread, cilantro, and garlic in the broth. In a typical preparation the eggs are poached in salted water or stock. Garlic, cilantro and salt are mashed into a coarse paste with olive oil and vinegar, and the mixture is poured over the bread. The eggs are placed on the bread and the poaching liquid is poured over. The açorda is typically left to steep for a few minutes to soften the bread. Some recipes call for coating the bread in the garlic-cilantro paste, then folding it into the eggs in their poaching liquid.","course":"Main course"},{"id":8140,"name":"Alentejano bread","country":"Portugal","region":"Alentejo Region","continent":"Europe","qid":"Q110738684","blurb":"traditional Portuguese bread","url":"https://en.wikipedia.org/wiki/P%C3%A3o_Alentejano","infobox":true,"ingredients":["Wheat"],"prepSummary":"Traditionally the bread contains only wheat flour, yeast or leftover bread dough (which acts as a type of sourdough starter), salt, and water and is baked in a wood-fired oven. Pão Alentejano is traditionally the bread used for Açorda Alentejana, a type of bread soup."},{"id":8141,"name":"aletria","country":"Portugal","continent":"Europe","qid":"Q9601457","blurb":"Portuguese dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Aletria.jpg","url":"https://en.wikipedia.org/wiki/Aletria","infobox":true},{"id":8142,"name":"Amêijoas à Bulhão Pato","country":"Portugal","continent":"Europe","qid":"Q9611817","blurb":"Portuguese clam dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Am%C3%AAijoas%20%C3%A0%20Bulh%C3%A3o%20Pato.jpg","url":"https://en.wikipedia.org/wiki/Am%C3%AAijoas_%C3%A0_Bulh%C3%A3o_Pato","infobox":true,"ingredients":["Clams","olive oil","garlic","coriander","white wine"],"course":"Appetizer"},{"id":8143,"name":"Areias","country":"Portugal","continent":"Europe","qid":"Q123256158","blurb":"Portuguese sandie cake-like pastries","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Areiassable.jpg","url":"https://en.wikipedia.org/wiki/Areias_(Portuguese_food)","infobox":true,"ingredients":["Wheat flour","almond (or hazelnuts)","eggs","lard"]},{"id":8144,"name":"arroz de marisco","country":"Portugal","continent":"Europe","qid":"Q703832","blurb":"Portuguese seafood rice dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Arroz%20de%20marisco%20-%20Tavira.jpg","url":"https://en.wikipedia.org/wiki/Arroz_de_marisco","infobox":true,"ingredients":["Rice","seafood"],"course":"Main course"},{"id":8146,"name":"Baba de camelo","country":"Portugal","continent":"Europe","qid":"Q84564532","blurb":"Portuguese dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Baba%20de%20camelo.jpg","url":"https://en.wikipedia.org/wiki/Baba_de_camelo","infobox":true},{"id":8147,"name":"bacalhau","country":"Portugal","continent":"Europe","qid":"Q10989778","blurb":"dish, also the name for dried salted cod in Portuguese cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bacalhoada.jpg","url":"https://en.wikipedia.org/wiki/Bacalhau","infobox":true},{"id":8148,"name":"Bacalhau à Brás","country":"Portugal","region":"Lisbon","continent":"Europe","qid":"Q541392","blurb":"Portuguese codfish dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bacalhau%20a%20Bras.jpg","url":"https://en.wikipedia.org/wiki/Bacalhau_%C3%A0_Br%C3%A1s","infobox":true,"ingredients":["Bacalhau","onions","fried potatoes","eggs"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8149,"name":"Bacalhau à Gomes de Sá","country":"Portugal","region":"Porto","continent":"Europe","qid":"Q4838584","blurb":"typical fish from Porto, Portugal","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bacalhau%20%C3%A0%20Gomes%20de%20S%C3%A1.jpg","url":"https://en.wikipedia.org/wiki/Bacalhau_%C3%A0_Gomes_de_S%C3%A1","infobox":true,"ingredients":["Bacalhau","potatoes","eggs","olives","olive oil","onion"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8150,"name":"Bacalhau à Narcisa","country":"Portugal","region":"Braga","continent":"Europe","qid":"Q16496019","blurb":"typical fish from Braga, Portugal","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bacalhau%20%C3%A0%20Braga.jpg","url":"https://en.wikipedia.org/wiki/Bacalhau_%C3%A0_Narcisa","infobox":true,"ingredients":["Bacalhau","fried potatoes","onion","olive oil","parsley","olives"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8151,"name":"Bacalhau à Zé do Pipo","country":"Portugal","region":"Porto","continent":"Europe","qid":"Q4838586","blurb":"Bacalhau casserole","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bacalhau%20Ze%20Do%20Pipo.jpg","url":"https://en.wikipedia.org/wiki/Bacalhau_%C3%A0_Z%C3%A9_do_Pipo","infobox":true,"ingredients":["Bacalhau","mayonnaise","mashed potatoes","onion","milk","olive oil","red bell pepper","bay leaf"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8152,"name":"Bacalhau com natas","country":"Portugal","continent":"Europe","qid":"Q4838579","blurb":"Salt cod casserole","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/008%20Bacalhau%20com%20natas%20serving%20in%20a%20restaurant%20in%20Coimbra%2C%20Portugal%20-%20Portuguese%20cuisine%20dish.jpg","url":"https://en.wikipedia.org/wiki/Bacalhau_com_natas","infobox":true,"ingredients":["Bacalhau","onions","fried potatoes","double cream"]},{"id":8153,"name":"Bica de azeite","country":"Portugal","continent":"Europe","qid":"Q18500460","blurb":"Portuguese traditional bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/As%20Bicas%20da%20Benqueren%C3%A7a.jpg"},{"id":8154,"name":"bolo de arroz","country":"Portugal","continent":"Europe","qid":"Q19903564","blurb":"rice muffin from Portugal","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bolo%20de%20Arroz%20%28Lisbon%29%20%28460849845%29%20%282%29.jpg","url":"https://en.wikipedia.org/wiki/Bolo_de_arroz","infobox":true,"ingredients":["Egg yolks"],"course":"Dessert"},{"id":8155,"name":"Bolo do caco","country":"Portugal","continent":"Europe","qid":"Q3565924","blurb":"Typical bread from Madeira, Portugal","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bolo%20do%20caco%20acabadinhos%20de%20cozer.jpg","url":"https://en.wikipedia.org/wiki/Bolo_do_caco","infobox":true,"ingredients":["Salt","Sweet Potato","Sugar","Flour","Yeast"]},{"id":8156,"name":"bolo-rainha","country":"Portugal","continent":"Europe","qid":"Q137800680","blurb":"Portuguese king cake without candied fruit","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Christmas-%20Bolo-Rainha%20%288431593121%29.jpg"},{"id":8157,"name":"Castelões","country":"Portugal","continent":"Europe","qid":"Q129785793","blurb":"Portuguese cheese"},{"id":8158,"name":"couvert","country":"Portugal","continent":"Europe","qid":"Q115641438","blurb":"in Portugal, appetizers placed on the table at the start of a meal","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Appetizers%20at%20Ant%C3%B3nio%20Padeiro%20%285669341232%29.jpg"},{"id":8159,"name":"Elvas plum","country":"Portugal","continent":"Europe","qid":"Q19607520","blurb":"plum fruit from Portugal"},{"id":8160,"name":"Encharcada","country":"Portugal","region":"Évora","continent":"Europe","qid":"Q123474581","blurb":"Portuguese egg dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Encharcadaalentejana.jpg","url":"https://en.wikipedia.org/wiki/Encharcada","infobox":true,"ingredients":["Egg yolks","sugar","water"],"prepSummary":"To prepare encharcada, nine egg yolks are separated from its whites. Two whole eggs are whisked with the egg yolks and then strained through a sieve. A cup of water is boiled. To it, two cups of sugar are added with lemon peel. When the sugar syrup reaches 225°F (107°C), the lemon peel is removed, and the egg yolk mixture is slowly drizzled into the syrup. The curds are cooked for about 15 minutes, then drained into a dish, and sprinkled with ground cinnamon.","course":"Sobremesa","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8161,"name":"espetada","country":"Portugal","region":"Madeira","continent":"Europe","qid":"Q3097864","blurb":"technique of cooking food on skewers","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Zum%20Grill%20umgebautes%20Fass%20mit%20Espetada-Spie%C3%9Fen%20II.jpg","url":"https://en.wikipedia.org/wiki/Espetada","infobox":true,"ingredients":["Meat"],"course":"Main","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8162,"name":"Fatias de Tomar","country":"Portugal","continent":"Europe","qid":"Q10280270","blurb":"Portuguese dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fatiastomar%2Cjpg.JPG","url":"https://en.wikipedia.org/wiki/Fatias_de_Tomar","infobox":true},{"id":8163,"name":"fiambre","country":"Portugal","continent":"Europe","qid":"Q41521988","blurb":"Portuguese cooked ham"},{"id":8164,"name":"Fogaça da Feira","country":"Portugal","continent":"Europe","qid":"Q10283147","blurb":"Portuguese sweet bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fogaca%20Sweet%20Bread.jpg","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-PT-01342","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":8165,"name":"Frango na púcara","country":"Portugal","continent":"Europe","qid":"Q10285510","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Frango%20na%20p%C3%BAcara%20j%C3%A1%20servido.jpg"},{"id":8166,"name":"Grilled Lapas","country":"Portugal","continent":"Europe","qid":"Q10316276","blurb":"Typical dish from Madeira & Azores, Portugal","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Patella%20vulgata%20Madeira%201.jpg","url":"https://en.wikipedia.org/wiki/Grilled_limpets","infobox":true},{"id":8167,"name":"Iscas","country":"Portugal","continent":"Europe","qid":"Q10303883","blurb":"Portuguese liver dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Iscas%20%C3%A0%20Montijo.jpg"},{"id":8168,"name":"Lanche","country":"Portugal","continent":"Europe","qid":"Q130611730","blurb":"Portuguese dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lanche%20Snack%20by%20Robbie%20Conceptuel.png"},{"id":8169,"name":"Migas alentejanas","country":"Portugal","continent":"Europe","qid":"Q9032613","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Migas-alentejanas-ricardo2.jpg"},{"id":8171,"name":"Molotof","country":"Portugal","continent":"Europe","qid":"Q56307726","blurb":"Portuguese dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Molotof%20%2848144427677%29.jpg","url":"https://en.wikipedia.org/wiki/Pudim_Molotov","infobox":true},{"id":8172,"name":"Momas","country":"Portugal","continent":"Europe","qid":"Q10331615","blurb":"Sausages of the Murça region, Portugal"},{"id":8173,"name":"Natas do Céu","country":"Portugal","continent":"Europe","qid":"Q2135193","blurb":"Portuguese dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Natas%20do%20C%C3%A9u%20%28Portugal%20cuisine%29.JPG","url":"https://en.wikipedia.org/wiki/Natas_do_C%C3%A9u","infobox":true},{"id":8174,"name":"Nisa cheese","country":"Portugal","continent":"Europe","qid":"Q3312636","blurb":"Portuguese cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Queijo%20de%20nisa.jpg","url":"https://en.wikipedia.org/wiki/Queijo_de_Nisa","infobox":true},{"id":8175,"name":"ovos moles","country":"Portugal","region":"Aveiro","continent":"Europe","qid":"Q983032","blurb":"local delicacy from Aveiro District, Portugal","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ovos%20moles.jpg","url":"https://en.wikipedia.org/wiki/Ovos_moles","infobox":true,"ingredients":["Egg yolks","sugar"],"prepSummary":"In order to make the egg yolk and sugar mixture for ovos moles, the yolks are carefully separated from the egg whites and mixed with about half their weight in sugar. The mixture is very smooth and creamy. It is not beat in a circular motion, which would result in undesirable striations, but in a simple back-and-forth or side-to-side motion with a wooden spoon. The mixture is then heated in a copper pan until the pan's bottom is visible. The mixture is wrapped in a thin wafer casing made of rice starch or wheat flour similar to communion wafers. These casings are shaped into various nautical forms such as boats, clamshells, conches, fish, and shells.","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8176,"name":"Pada de Vale de Ílhavo","country":"Portugal","continent":"Europe","qid":"Q134704040","blurb":"Pada bread from Vale de Ílhavo, registered at the Albergaria-à-velha Bread Festival, June 2025","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pada%20de%20Vale%20de%20%C3%8Dlhavo.jpg"},{"id":8177,"name":"Paiola","country":"Portugal","continent":"Europe","qid":"Q10343640","blurb":"Sausage from Portugal","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Paiola.jpg"},{"id":8178,"name":"Pão da Lagoinha","country":"Portugal","continent":"Europe","qid":"Q107525592","blurb":"traditional bread in a wood oven, from Lagoinha, Palmela, Portugal"},{"id":8179,"name":"Pão de Ló","country":"Portugal","continent":"Europe","qid":"Q123251283","blurb":"Portuguese sponge cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/P%C3%A3o-de-l%C3%B3.jpg","url":"https://en.wikipedia.org/wiki/P%C3%A3o_de_L%C3%B3","infobox":true,"ingredients":["Eggs","sugar","wheat flour"],"course":"Dessert"},{"id":8180,"name":"Pão de Mistura de Seia","country":"Portugal","continent":"Europe","qid":"Q134621732","blurb":"Mixed flour bread from Seia, registered at Quintal do Forno in Paços da Serra","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/P%C3%A3o%20de%20Mistura%20de%20Seia.jpg"},{"id":8181,"name":"Papo-de-anjo","country":"Portugal","continent":"Europe","qid":"Q7133047","blurb":"Portuguese dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Papo%20de%20anjo%202.jpg","url":"https://en.wikipedia.org/wiki/Papo-de-anjo","infobox":true,"ingredients":["Egg yolks","sugar syrup"],"course":"Dessert"},{"id":8182,"name":"pastel de feijão","country":"Portugal","region":"Lisbon","continent":"Europe","qid":"Q10345990","blurb":"Portuguese bean tart","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pastel-de-feijao.jpg","url":"https://en.wikipedia.org/wiki/Pastel_de_feij%C3%A3o","infobox":true,"course":"Dessert","province":"Torres Vedras","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8183,"name":"Pataniscas","country":"Portugal","region":"Estremadura","continent":"Europe","qid":"Q5402844","blurb":"typical Portuguese dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lisboa%20L1190852%20%2824603926953%29.jpg","url":"https://en.wikipedia.org/wiki/Pataniscas","infobox":true,"course":"Appetizer, main"},{"id":8184,"name":"Polvo à lagareiro","country":"Portugal","continent":"Europe","qid":"Q10350921","blurb":"Portuguese octopus dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Polvo%20a%20lagareiro.jpg","url":"https://en.wikipedia.org/wiki/Polvo_%C3%A0_lagareiro","infobox":true,"ingredients":["Octopus","batatas a murro","olive oil","olives","grelos","garlic"]},{"id":8185,"name":"presunto","country":"Portugal","continent":"Europe","qid":"Q17053386","blurb":"Portuguese dry-cured ham","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Presunto%20de%20Chaves.jpg","url":"https://en.wikipedia.org/wiki/Presunto","infobox":true},{"id":8187,"name":"Queijada de Sintra","country":"Portugal","continent":"Europe","qid":"Q124301857","blurb":"Traditional Portuguese sweet"},{"id":8188,"name":"Queijo de Azeitão","country":"Portugal","continent":"Europe","qid":"Q2122633","blurb":"Portuguese cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Queijo%20de%20Azeit%C3%A3o.jpg","url":"https://en.wikipedia.org/wiki/Queijo_de_Azeit%C3%A3o","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-PT-0217","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":8189,"name":"stone soup","country":"Portugal","continent":"Europe","qid":"Q106211393","blurb":"Portuguese soup style based on the European fairytale","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Stone-soup-ii-pawn-nitichan.jpg"},{"id":8190,"name":"Tigelada","country":"Portugal","continent":"Europe","qid":"Q104829802","blurb":"Portuguese dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tigelada.JPG","url":"https://en.wikipedia.org/wiki/Tigelada","infobox":true},{"id":8191,"name":"Torta de Guimarães","country":"Portugal","continent":"Europe","qid":"Q124971399","blurb":"Typical tart of Guimarães, Portugal"},{"id":8192,"name":"Transmontano goat cheese","country":"Portugal","continent":"Europe","qid":"Q9065233","blurb":"Portuguese cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Queijo%20de%20cabra%20transmontano.jpg","url":"https://en.wikipedia.org/wiki/Queijo_de_Cabra_Transmontano","infobox":true},{"id":8193,"name":"Tripas à moda do Porto","country":"Portugal","region":"Porto","continent":"Europe","qid":"Q10384855","blurb":"traditional Portuguese dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tripas%20%C3%A0%20moda%20do%20Porto.JPG","url":"https://en.wikipedia.org/wiki/Tripas_%C3%A0_moda_do_Porto","infobox":true,"ingredients":["Meat","tripe","sausage","white beans"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8194,"name":"Vinho Medieval de Ourém","country":"Portugal","region":"Alcobaça e Vestiaria","continent":"Europe","qid":"Q139973945","blurb":"portuguese wine"},{"id":8195,"name":"Xerém","country":"Portugal","continent":"Europe","qid":"Q10394334","blurb":"traditional Portuguese dish with corn flour","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Xar%C3%A9m%20algarvio.jpg","url":"https://en.wikipedia.org/wiki/Xar%C3%A9m","infobox":true},{"id":8196,"name":"Alouettes sans tête","country":"Switzerland","region":"Provence-Alpes-Côte d'Azur","continent":"Elsewhere","qid":"Q2839342","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Alouettes%20sans%20t%C3%AAte%2005.jpg"},{"id":8197,"name":"Arroz con dulce","country":"United States","region":"Puerto Rico","continent":"North America","qid":"Q122842234","blurb":"Puerto Rican dessert"},{"id":8198,"name":"chelow kabab","country":"Qajar Iran","region":"Golpayegan","continent":"Elsewhere","qid":"Q1069097","blurb":"Iranian dish of steamed rice and kabab","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kababi%20alborz2.jpg","url":"https://en.wikipedia.org/wiki/Chelow_kabab","infobox":true,"ingredients":["Chelow","kebab"],"course":"Main course"},{"id":8199,"name":"beggar's chicken","country":"China","region":"Changshu","continent":"Elsewhere","qid":"Q4880437","blurb":"chicken dish from Hangzhou, China, consisting of stuffed chicken wrapped in clay and lotus leaves and baked slowly","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Beggar%27s%20Chicken.JPG","url":"https://en.wikipedia.org/wiki/Beggar's_chicken","infobox":true,"ingredients":["Chicken","marinade","stuffing with variety of ingredients"],"prepSummary":"Today, dough is sometimes substituted for clay for the dish's preparation, though some recipes still call for a covering of non-toxic clay to retain moisture, and stuffed with various ingredients. It can be prepared in ovens, outdoor grills and smokers, and campfires. Non-toxic clay for preparing beggar's chicken can be obtained from hardware or arts and craft stores; however, cooks must pay attention when baking the dish with clay because if too much heat is used, \"the earth may crack and it can be very dangerous\" due to the pressure buildup in the clay shell."},{"id":8200,"name":"Bleu Bénédictin","country":"Canada","region":"Quebec","continent":"Elsewhere","qid":"Q4926393","blurb":"Canadian blue cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bleu%20b%C3%A9n%C3%A9dictin%2002.jpg","url":"https://en.wikipedia.org/wiki/Bleu_B%C3%A9n%C3%A9dictin","infobox":true,"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8201,"name":"Jengyal bread","country":"Republic of Artsakh","continent":"Elsewhere","qid":"Q2202018","blurb":"Karabakhian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Jengyal%20roll%20%E2%80%94%20%D4%BA%D5%A5%D5%B6%D5%A3%D5%B5%D5%A1%D5%AC%D5%B8%D5%BE%20%D5%B0%D5%A1%D6%81.jpg","url":"https://en.wikipedia.org/wiki/Zhingyalov_hats","infobox":true,"prepSummary":"Unleavened dough is rolled out until it becomes paper-thin, then it is filled with a stuffing that consists of 10 to 20 types of diced and oiled wild and cultivated herbs. One of the most important steps in preparing a good zhingyalov hats is the greens' composition. Tasteless leaf vegetables and herbs with less pronounced taste make up the base of the stuffing: examples include lettuce, spinach, atriplex, beet greens, chickweed, shepherd's-purse, viola leaves and similar plants. Herbs with distinctive tastes (chervil, urtica, allium), sour (rumex) or spicy (laserpitium) ones are needed in smaller quantities; bitter-tasting greens as taraxacum should be sparse."},{"id":8202,"name":"Kataro","country":"Republic of Artsakh","continent":"Elsewhere","qid":"Q63777208","blurb":"Armenian wine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kataro%20Wine.jpg"},{"id":8203,"name":"Jing jiang rou si","country":"Republic of China","continent":"Elsewhere","qid":"Q549081","blurb":"Beijing dish of pork stir-fried with soya paste and served with leeks and doupi","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E4%BA%AC%E9%85%B1%E8%82%89%E4%B8%9D.jpg","url":"https://en.wikipedia.org/wiki/Jingjiang_rousi","infobox":true},{"id":8204,"name":"Macatias","country":"France","region":"Réunion","continent":"Elsewhere","qid":"Q3274091","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Macatia.jpg"},{"id":8205,"name":"Dulcia domestica","country":"Roman Empire","continent":"Elsewhere","qid":"Q132544616","blurb":"Roman dessert of stuffed dates","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dulcia%20domestica%20%28stuffed%20dates%29%20%2814784461867%29.jpg"},{"id":8206,"name":"Placenta cake","country":"Roman Empire","continent":"Elsewhere","qid":"Q7200291","blurb":"cheesecake recipe from ancient Greece","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bucharest%2C%20Greek%20pie-maker%2C%201880.jpg","url":"https://en.wikipedia.org/wiki/Placenta_cake","infobox":true,"ingredients":["Flour","semolina dough","cheese","honey","bay leaves"]},{"id":8207,"name":"caltaboș","country":"Romania","continent":"Europe","qid":"Q2934403","blurb":"Romanian liver-based pork sausage","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Caltabo%C8%99%20g%C4%83tit.jpg"},{"id":8208,"name":"Caş","country":"Romania","continent":"Europe","qid":"Q5055615","blurb":"type of semi-soft white fresh cheese made from sheep or cow milk, produced in Romania","url":"https://en.wikipedia.org/wiki/Ca%C8%99","infobox":true},{"id":8209,"name":"Chifteluțe marinate","country":"Romania","continent":"Europe","qid":"Q61082068","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chiftelute%20marinate.jpg"},{"id":8210,"name":"ciorbă de burtă","country":"Romania","continent":"Europe","qid":"Q23021894","blurb":"Rumanian tripe soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ciorba%20de%20burta%202.jpg"},{"id":8211,"name":"colțunași","country":"Romania","continent":"Europe","qid":"Q5150435","blurb":"Romanian dumplings"},{"id":8212,"name":"Fasole cu cârnaţi","country":"Romania","continent":"Europe","qid":"Q2408388","blurb":"Romanian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fasole%20cu%20afumatura.jpg","url":"https://en.wikipedia.org/wiki/Fasole_cu_c%C3%A2rna%C8%9Bi","infobox":true,"ingredients":["Sausages","beans","tomato sauce","tomatoes","carrots","onions","parsnip","bay leaves"],"course":"Main course"},{"id":8213,"name":"Ganca","country":"Romania","continent":"Europe","qid":"Q1007983","blurb":"Dish of corn"},{"id":8214,"name":"Mititei","country":"Romania","continent":"Europe","qid":"Q600438","blurb":"Romanian meat roll","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mititei%20la%20gratar.jpg","url":"https://en.wikipedia.org/wiki/Mititei","infobox":true,"ingredients":["Lamb","pork","beef","coriander","onion","garlic","black pepper","thyme"],"course":"Main course"},{"id":8215,"name":"Mucenici","country":"Romania","continent":"Europe","qid":"Q3816919","blurb":"Christian feast day in Romania and Moldova","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mucenici.jpg","url":"https://en.wikipedia.org/wiki/Mucenici","infobox":true},{"id":8216,"name":"sarmale","country":"Romania","continent":"Europe","qid":"Q11078597","blurb":"Romanian and Moldovan culinary specialty","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sarmale%20%2B%20polenta%2C%20Miori%C8%9Ba%20Timi%C8%99oara%20%282023%29%20-%20img%2001.jpg","url":"https://en.wikipedia.org/wiki/Sarmale"},{"id":8217,"name":"Storceag la cuptor","country":"Romania","continent":"Europe","qid":"Q120829140","blurb":"Fish soup typically served in the Danube Delta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Storceag.jpg"},{"id":8218,"name":"Vargabeles","country":"Romania","continent":"Europe","qid":"Q108510898","blurb":"noodle and cheese cake originating in Transylvania"},{"id":8219,"name":"Varză à la Cluj","country":"Romania","continent":"Europe","qid":"Q130269974","blurb":"a Hungarian-Romanian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cluj%20Napoca%20-%20Varz%C4%83%20%C3%A0%20la%20Cluj%20%282023%29%20-%20img%2003.jpg"},{"id":8220,"name":"virșli","country":"Romania","continent":"Europe","qid":"Q12743560","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Vir%C8%99li%2C%20uncooked.jpg"},{"id":8221,"name":"coulibiac","country":"Russia","continent":"Europe","qid":"Q1791462","blurb":"Russian pie","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Russian%20Coulibiac%20with%20Cabbage.jpg","url":"https://en.wikipedia.org/wiki/Coulibiac","infobox":true,"ingredients":["Salmon or sturgeon","rice or buckwheat","hard-boiled eggs","mushrooms","onions","dill"]},{"id":8222,"name":"Darnitsa bread","country":"Russia","continent":"Europe","qid":"Q117803607","blurb":"type of rye-wheat bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Darnitskii%20bread.jpg","originClaims":["Ukraine","Soviet Union","Russia"]},{"id":8223,"name":"Indigirka salad","country":"Russia","continent":"Europe","qid":"Q104691076","blurb":"Yakut fish salad","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Indigirka%20is%20a%20popular%20holiday%20salad%20in%20Russia%2C%20especially%20in%20Yakutia.jpg"},{"id":8224,"name":"Julienne","country":"Russia","continent":"Europe","qid":"Q29920362","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Julienne%20Moscow.jpg"},{"id":8225,"name":"Khingalsh","country":"Russia","region":"Chechnya","continent":"Europe","qid":"Q28190668","blurb":"chechen traditional pie","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D0%A5%D0%B8%D0%BD%D0%B3%D0%B0%D0%BB%D1%88%20%28%D1%84%D0%B0%D0%B9%D0%BB%201%29.jpg","url":"https://en.wikipedia.org/wiki/Khingalsh","infobox":true,"ingredients":["Pumpkin"],"prepSummary":"The process begins with cooking the pumpkin until it becomes soft, after which the flesh is scooped out and mashed with salt and sugar to achieve a smooth consistency. The dough is made by mixing flour with slightly warmed kefir, salt, and baking soda, resulting in a soft and uniform texture. The pumpkin, after being cleaned of seeds, is cut into pieces and boiled with the skin facing up in hot water over low heat under a tightly closed lid. Once cooked, the soft flesh is scooped out. The filling for Khingalsh can vary in flavor. A sweet version is made by simply adding sugar to pumpkin, while a savory variation includes fried onions, spices, and a touch of salt.","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8226,"name":"Krasnodar tea","country":"Russia","continent":"Europe","qid":"Q684395","blurb":"tea variety from Russia"},{"id":8227,"name":"Kurnik","country":"Russia","continent":"Europe","qid":"Q16669050","blurb":"gourmet chicken-filled pirog in Russian cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kurnik%201.jpg","url":"https://en.wikipedia.org/wiki/Kurnik_(pirog)","infobox":true,"ingredients":["Chicken","eggs","onions","kasha or rice"]},{"id":8228,"name":"muvi","country":"Russia","continent":"Europe","qid":"Q12038988","blurb":"food of nivkh people","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nivkh%20muvi.jpg"},{"id":8229,"name":"Nyanya","country":"Russia","continent":"Europe","qid":"Q16681961","blurb":"ancient Russia dish","url":"https://en.wikipedia.org/wiki/Nyanya_(dish)","infobox":true,"ingredients":["Sheep caul fat","mutton brains & head meat","mutton","onion","buckwheat porridge"]},{"id":8230,"name":"Olivier salad","country":"Russia","continent":"Europe","qid":"Q281278","blurb":"salad dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/2023%20Sa%C5%82atka%20jarzynowa%20%281%29.jpg","url":"https://en.wikipedia.org/wiki/Olivier_salad","infobox":true,"ingredients":["Potatoes","vegetables","eggs","meat","mayonnaise"],"course":"Zakuski","originClaims":["Russia","Russian Empire"]},{"id":8231,"name":"rasstegai","country":"Russia","continent":"Europe","qid":"Q4390491","blurb":"Russian pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rasstegai%20s%20gorbushei.jpg","url":"https://en.wikipedia.org/wiki/Rasstegai","infobox":true},{"id":8232,"name":"skoblyanka","country":"Russia","continent":"Europe","qid":"Q127685368","blurb":"Russian dish made with meat, potatoes and mushrooms","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D0%A1%D0%BA%D0%BE%D0%B1%D0%BB%D1%8F%D0%BD%D0%BA%D0%B0.jpg"},{"id":8233,"name":"sochnik","country":"Russia","continent":"Europe","qid":"Q71667321","blurb":"food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sochen.jpg"},{"id":8234,"name":"stroganina","country":"Russia","continent":"Europe","qid":"Q3848253","blurb":"Siberian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dish%20Stroganina%20.jpg","url":"https://en.wikipedia.org/wiki/Stroganina","infobox":true,"prepSummary":"Frozen fish is used for the preparation of stroganina. with salt and black pepper powder. It is usually eaten with the hands while still frozen."},{"id":8235,"name":"sulze","country":"Russia","continent":"Europe","qid":"Q12546221","blurb":"meat dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/S%C3%BClze001.jpg"},{"id":8236,"name":"Tarak","country":"Russia","continent":"Europe","qid":"Q12159935","blurb":"fermented milk product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chigen%20%28%D0%A7%D0%B8%D0%B3%D0%B5%D0%BD%29%20-%20Kalmyk%20fermented%20milk%20beverage%20in%20the%20Museum%20of%20Nomadic%20Cultures%20in%20Elista%2C%20Kalmykia%2C%20Russia%20%282025-07-07%29.jpg"},{"id":8237,"name":"Vatrushka","country":"Russia","continent":"Europe","qid":"Q951361","blurb":"type of pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Vatrushka%20cropped.jpeg","url":"https://en.wikipedia.org/wiki/Vatrushka","infobox":true,"ingredients":["Dough","Tvorog"]},{"id":8238,"name":"Vinegret","country":"Russia","continent":"Europe","qid":"Q15220576","blurb":"Russian salad","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Vinegret%20cleaned.jpg","url":"https://en.wikipedia.org/wiki/Vinegret","infobox":true,"ingredients":["beet","potato","carrot","onion","sauerkraut and/or brined pickles"],"course":"Appetizers"},{"id":8240,"name":"glucose syrup","country":"United States","continent":"Elsewhere","qid":"Q14770547","blurb":"syrup made from the hydrolysis of starch","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Corn%20syrup.jpg","url":"https://en.wikipedia.org/wiki/Glucose_syrup","infobox":true,"prepSummary":"Irrespective of the feedstock or the method used for hydrolysis, certain steps are common to the production of glucose syrup:"},{"id":8241,"name":"kaluzhskoe testo","country":"Russian Empire","continent":"Elsewhere","qid":"Q113411438","blurb":"kind of confection in Russia, named after Kaluga city","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Museum%20shop%20Kaluzhskoe%20testo%20in%20Kaluga%2C%20Russia.jpg"},{"id":8243,"name":"bosou","country":"Malaysia","region":"East Malaysia (Sabah){{cite news","continent":"Elsewhere","qid":"Q12684230","blurb":"Kadazandusun appetizer","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bosou%20ikan%2Bjantung%20pisang.jpg","url":"https://en.wikipedia.org/wiki/Bosou","infobox":true,"ingredients":["Either vegetables","freshwater fish","or meat mixed with salt","white rice","pangi fruit (Pangium"],"prepSummary":"The bosou is made by mixing either vegetables, freshwater fish, or various types of meat with white rice, salt, and pangi fruit (Pangium edule) as preservative. The mixture is then stored in a plastic or glass jar and marinated for two weeks to a month.","course":"Condiment"},{"id":8244,"name":"tuhau","country":"Malaysia","region":"Sabah","continent":"Elsewhere","qid":"Q7452135","blurb":"Kadazandusun cuisine in Sabah, Malaysia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tuhau.jpg","url":"https://en.wikipedia.org/wiki/Tuhau","infobox":true,"ingredients":["chillies","garlic","salt with lime juice or vinegar"],"prepSummary":"The wild ginger shoots are washed, and the tough, woody, and fibrous outer layers need to be discarded and peeled away until the soft, pale, and pinkish-white interior is reached; it is then chopped and mixed with diced garlic, chillies, and salt with lime juice or vinegar as a substitute for acidity, which subsequently gives both a tart and a savoury taste. The mixture will then be tossed well to ensure the salt is dissolved, and the condiment is left to sit for at least 30 minutes to allow the flavours to develop and infuse.","course":"Appetiser","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8245,"name":"chocolate crinkle","country":"United States","region":"Minnesota","continent":"Elsewhere","qid":"Q134125172","blurb":"Chocolate cookie","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chocolate%20Cookies.jpg","url":"https://en.wikipedia.org/wiki/Chocolate_crinkle","infobox":true,"ingredients":["Cocoa powder","powdered sugar","sugar","water"],"course":"Dessert, merienda, or snack","province":"Ramsey County","city":"Saint Paul","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8246,"name":"Poi","country":"Samoa","continent":"Oceania","qid":"Q65049504","blurb":"traditional Samoan dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mango%20ka%20shake.png","url":"https://en.wikipedia.org/wiki/Poi_(dessert)","infobox":true,"ingredients":["Fruit","Coconut milk"],"prepSummary":"Poi is traditionally prepared from bananas. Ripe bananas are peeled and added to a bowl with the addition of water. The bananas are kneaded along with the water with the hands until it resembled a smooth paste, with coconut cream mixed in. The Poi was served in cups made from coconut shells. In a modern preparation, bananas are blended together along with cold water or ice, coconut milk and flavourings such as vanilla, lemon, lime or sugar in a mechanical blender into a smooth paste, poured into bowls or glasses and left to chill in a fridge for a few hours. Other fruits can replace bananas for poi in a recipe, such as mango which is known as Poi mago.","course":"Dessert"},{"id":8247,"name":"Calulu and Funge","country":"Angola","region":"Sao Tomeans","continent":"Elsewhere","qid":"Q135486726","blurb":"Calulu and Funge are traditional dishes from Angola"},{"id":8248,"name":"Acara","country":"Senegal","continent":"Africa","qid":"Q135448393","blurb":"is a very common variety of beans in Africa, especially in Senegal."},{"id":8249,"name":"Bissap Juice","country":"Senegal","continent":"Africa","qid":"Q135448461","blurb":"Senegalese Juices"},{"id":8250,"name":"Bouye Juice","country":"Senegal","continent":"Africa","qid":"Q135448444","blurb":"Senegalese couscous dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Baobab%20juice%20-%20final%20straining%20with%20sieve.jpg"},{"id":8252,"name":"Dibi","country":"Senegal","continent":"Africa","qid":"Q3026484","blurb":"Senegalese dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dibi%20accompagn%C3%A9%20de%20salades%20et%20frites.jpg","url":"https://en.wikipedia.org/wiki/Dibi_(food)","infobox":true},{"id":8253,"name":"Ditakh Juice","country":"Senegal","continent":"Africa","qid":"Q135448483","blurb":"Senegalese Juices"},{"id":8254,"name":"Domoda","country":"Senegal","continent":"Africa","qid":"Q133521585","blurb":"Senegalese dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Domoda%20Senegal.jpg"},{"id":8255,"name":"Lakh","country":"Senegal","continent":"Africa","qid":"Q135448417","blurb":"Senegalese couscous dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lakh%20Neuteuri%20%28bouye%2C%20mil%2C%20arachide%29%2001.jpg"},{"id":8256,"name":"Madd","country":"Senegal","continent":"Africa","qid":"Q135448408","blurb":"Senegalese dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Saba%20senegalensis%20-%20fruit%2C%20madd.jpg"},{"id":8257,"name":"Mbaxalou saloum","country":"Senegal","continent":"Africa","qid":"Q133521632","blurb":"Senegalese dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mbakhalou%20saloum.jpg"},{"id":8258,"name":"Pastel and Fataya","country":"Senegal","continent":"Africa","qid":"Q135395863","blurb":"traditional dish from West Africa","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fataya.jpg"},{"id":8259,"name":"peanut stew","country":"Senegal","region":"Mali","continent":"Africa","qid":"Q56320644","blurb":"Western African stew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Maf%C3%A9%20S%C3%A9n%C3%A9galais.jpg","url":"https://en.wikipedia.org/wiki/Peanut_stew","infobox":true,"ingredients":["Meat (lamb","beef","or chicken)","tomatoes","onions","garlic","cabbage","leaf or root vegetables"]},{"id":8260,"name":"Sombi","country":"Senegal","continent":"Africa","qid":"Q135448430","blurb":"Senegalese couscous dish"},{"id":8261,"name":"Soup Kandia","country":"Senegal","continent":"Africa","qid":"Q135412763","blurb":"traditional dish from West Africa","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Soupou%20Kandja%20preparation%20basic%20steps.jpg"},{"id":8262,"name":"Thiebou Diola","country":"Senegal","continent":"Africa","qid":"Q135291985","blurb":"(also spelled Ceebu Diola) is a traditional rice-based dish from the Diola (Jola) ethnic group in the Casamance region of southern Senegal."},{"id":8263,"name":"Thiébou Kéthiakh","country":"Senegal","continent":"Africa","qid":"Q133521607","blurb":"Senegalese dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Thiebou%20kethiakh%20%28riz%20au%20poisson%20fum%C3%A9%29%20avec%20fruits%20de%20mer%20%28gambas%2C%20huitres%29%20et%20haricots.jpg"},{"id":8264,"name":"Thiebou Yapp","country":"Senegal","continent":"Africa","qid":"Q135415105","blurb":"traditional dish from West Africa","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Thi%C3%A9bou%20Y%C3%A0pp.jpg"},{"id":8265,"name":"Thieboudienne","country":"Senegal","continent":"Africa","qid":"Q1810575","blurb":"traditional dish from West Africa","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Thieboudienne.JPG","url":"https://en.wikipedia.org/wiki/Thieboudienne","infobox":true,"ingredients":["Fish","rice"],"prepSummary":"It is a preparation of fresh or dried fish, and broken rice (rice Wolof), cooked with vegetables (such as cassava, pumpkin, cabbage, carrot, turnip, or eggplant), parsley, tomato paste, peppers, garlic and onions."},{"id":8266,"name":"Vermicelle Poulet","country":"Senegal","continent":"Africa","qid":"Q135419287","blurb":"Senegalese couscous dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Vermicelle%20%C3%A0%20la%20S%C3%A9n%C3%A9galaise.jpg"},{"id":8267,"name":"Yassa (edziban)","country":"Senegal","continent":"Africa","qid":"Q742186","blurb":"Senegalese spicy marinated poultry, lamb or fish dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Yassapoulet.JPG","url":"https://en.wikipedia.org/wiki/Yassa_(food)","infobox":true,"ingredients":["Poultry","fish or lamb","onions","lemon","mustard"],"course":"Main"},{"id":8268,"name":"Yassa Guinar","country":"Senegal","continent":"Africa","qid":"Q135412815","blurb":"traditional dish from West Africa"},{"id":8269,"name":"Ladob","country":"Seychelles","continent":"Elsewhere","qid":"Q6469786","blurb":"Seychelles dish","url":"https://en.wikipedia.org/wiki/Ladob","infobox":true},{"id":8270,"name":"Shark chutney","country":"Seychelles","continent":"Elsewhere","qid":"Q7489821","blurb":"Seychelles dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/SeychellesSharkChutney.JPG","url":"https://en.wikipedia.org/wiki/Shark_chutney","infobox":true},{"id":8272,"name":"biscotto umberto","country":"Italy","region":"Sicily","continent":"Elsewhere","qid":"Q131015889","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Biscotto%20Umberto.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8273,"name":"Busiate","country":"Italy","region":"Sicily","continent":"Elsewhere","qid":"Q48852218","blurb":"type of pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Busiate.jpg","url":"https://en.wikipedia.org/wiki/Busiate","infobox":true,"ingredients":["Durum wheat","water"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8274,"name":"frejon","country":"Sierra Leone","continent":"Africa","qid":"Q5501442","blurb":"coconut bean soup","url":"https://en.wikipedia.org/wiki/Frejon","infobox":true,"originClaims":["Brazil","Nigeria","Sierra Leone"]},{"id":8275,"name":"Schläsches Himmelreich","country":"Poland","region":"Silesia","continent":"Elsewhere","qid":"Q314612","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Schl%C3%A4sches%20Himmelreich.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8276,"name":"Bryndzové halušky","country":"Slovakia","continent":"Europe","qid":"Q995299","blurb":"traditional Slovak dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bryndzov%C3%A9%20halu%C5%A1ky.jpg","url":"https://en.wikipedia.org/wiki/Bryndzov%C3%A9_halu%C5%A1ky","infobox":true,"ingredients":["Halušky","bryndza"]},{"id":8277,"name":"Cigánska pečienka","country":"Slovakia","continent":"Europe","qid":"Q118463799","blurb":"typical Slovak fast food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ciganska%20pecienka%20%28cropped%29.jpg"},{"id":8278,"name":"Lišácké jablko","country":"Slovakia","continent":"Europe","qid":"Q108464436","blurb":"brand of cider"},{"id":8279,"name":"lokša","country":"Slovakia","continent":"Europe","qid":"Q12033864","blurb":"type of potato pancake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lokse.JPG","url":"https://en.wikipedia.org/wiki/Lok%C5%A1a","infobox":true,"prepSummary":"Lokšas are made from boiled unpeeled potatoes, which are later peeled, grated, and mixed with flour and salt. The dough is made and rolled out into the thin pancakes, which are baked dry on a hot plate. In Slovakia, the salty variant is more popular, where the finished pancakes are spread with lard (preferably goose), and tasted to the soup, or filled with sauerkraut or minced meat. Goose curls are especially famous for Slovenský Grob."},{"id":8280,"name":"Oštiepok","country":"Slovakia","continent":"Europe","qid":"Q25999115","blurb":"Slovakian smoked cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ostiepok%20cheese.jpg","url":"https://en.wikipedia.org/wiki/O%C5%A1tiepok","infobox":true},{"id":8281,"name":"Paprika Žitava","country":"Slovakia","region":"Danubian Lowland","continent":"Europe","qid":"Q85792108","blurb":"PDO designated paprika","url":"https://en.wikipedia.org/wiki/Paprika_%C5%BDitava","infobox":true,"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-SK-1024","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":8282,"name":"strapačky","country":"Slovakia","continent":"Europe","qid":"Q14916156","blurb":"dish of dumplings with cheese or sauerkraut","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Strapa%C4%8Dky.JPG","url":"https://en.wikipedia.org/wiki/Strapa%C4%8Dky","infobox":true,"ingredients":["Halušky","sauerkraut"]},{"id":8283,"name":"bariis iskukaris","country":"Somalia","region":"East Africa","continent":"Africa","qid":"Q65086435","blurb":"Somali cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Somalicamelmeat.jpg","url":"https://en.wikipedia.org/wiki/Bariis_iskukaris","infobox":true,"ingredients":["rice","meat"],"prepSummary":"Bariis iskukaris can be served with various meats including chicken, mutton, fish or camel meat. It is typically served with a banana on the side. This rice dish is often served from a clay pot called baris dhari, which serves to impart flavor from food cooked in metal pots.","course":"lunch or dinner"},{"id":8284,"name":"Basbaas cagaar","country":"Somalia","continent":"Africa","qid":"Q139759698","blurb":"somalian hot sauce","url":"https://en.wikipedia.org/wiki/Basbaas_cagaar","infobox":true},{"id":8285,"name":"Charqui","country":"South America","continent":"Elsewhere","qid":"Q564722","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Charqui.jpg"},{"id":8286,"name":"Lula kebab","country":"South Caucasus","region":"Armenia","continent":"Elsewhere","qid":"Q1105512","blurb":"type of kebab, made from minced meat","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lula%20kebab.jpg","url":"https://en.wikipedia.org/wiki/Lula_kebab","infobox":true,"ingredients":["Lamb","mutton","onion"],"prepSummary":"The soft portion of the mutton is ground with onion using a meat grinder and mixed with pepper and salt. There should be 400 grams of onion in per 1 kilogram of minced meat. This ratio is followed to make it stay on the skewer. The meat mash is mixed well and stored in the refrigerator for an hour. Later the mince is extracted from the refrigerator and is mixed well. The mince is wrapped around the skewer. The mince gets slightly long form on a slightly wide skewer. Then it gets fried on coal barbecue, called a mangal. It's cooked for 10-15 minutes. The kebab is served between the lavash.","course":"Main course","originClaims":["Azerbaijan","Middle East","South Caucasus","Central Asia"]},{"id":8287,"name":"10 Won Bread","country":"South Korea","continent":"Asia","qid":"Q119496294","blurb":"South Korean pancake","url":"https://en.wikipedia.org/wiki/10_won_bread","infobox":true},{"id":8288,"name":"Ansungtangmyun","country":"South Korea","continent":"Asia","qid":"Q6821745","blurb":"South Korean ramen","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nongshim%20Ansungtangmyun%2020201120%20002.jpg","url":"https://en.wikipedia.org/wiki/Ansungtangmyun","infobox":true},{"id":8289,"name":"Chapagetti","country":"South Korea","continent":"Asia","qid":"Q12618459","blurb":"instant Jjajangmyeon noodles by Nongshim","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nongshim%20Chapagetti%2020201120%20003.jpg","url":"https://en.wikipedia.org/wiki/Chapagetti","infobox":true},{"id":8290,"name":"cheese tteokbokki","country":"South Korea","continent":"Asia","qid":"Q96207588","blurb":"Korean snack food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cheese-tteok-bokki.jpg"},{"id":8291,"name":"chunjang","country":"South Korea","continent":"Asia","qid":"Q59713746","blurb":"Korean-Chinese condiment","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chunjang%20%28cropped%29.jpg"},{"id":8292,"name":"corn cheese","country":"South Korea","continent":"Asia","qid":"Q84761085","blurb":"Korean food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Corn%20cheese.jpg","url":"https://en.wikipedia.org/wiki/Corn_cheese","infobox":true,"ingredients":["sweet corn","mozzarella cheese"],"prepSummary":"Sweet corn kernels are sautéed with butter on a skillet, optionally with vegetables such as onions or bell peppers that are diced to be of similar size to the corn kernels. If any vegetables are used, they should be lightly salted and have their excess moisture removed. Mayonnaise and optionally sugar is mixed in, and mozzarella cheese (often shredded) is added over the sautéed corn mixture. It is then broiled in an oven until the cheese browns.","course":"anju"},{"id":8293,"name":"corn silk tea","country":"South Korea","continent":"Asia","qid":"Q109367781","blurb":"drink originated in South Korea"},{"id":8294,"name":"dak-gangjeong","country":"South Korea","continent":"Asia","qid":"Q12591047","blurb":"fried chicken dish"},{"id":8295,"name":"Doganitang","country":"South Korea","continent":"Asia","qid":"Q26492667","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dogani-tang.jpg"},{"id":8296,"name":"duruchigi","country":"South Korea","continent":"Asia","qid":"Q16184176","blurb":"South Korean dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%EB%91%90%EB%B6%80%EB%91%90%EB%A3%A8%EC%B9%98%EA%B8%B0.jpg"},{"id":8297,"name":"dwaeji-gukbap","country":"South Korea","region":"Busan","continent":"Asia","qid":"Q12593636","blurb":"Korean rice soup category","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dwaeji-gukbap.jpg","url":"https://en.wikipedia.org/wiki/Dwaeji-gukbap","infobox":true,"prepSummary":"The preparation of the soup is labor intensive, requiring lots of time to make. First, pork bones are boiled in water for hours, resulting in a milky white broth. However, three versions of broth exist overall: cloudy, translucent, and clear. Cloudy broth is made from boiling pork bones, translucent broth is made from boiling the pig's head and intestines, and clear broth is made from boiling only the meat. Different cuts of meat are then added to the pot before serving. It is served various with sauces, garnishes, and side dishes. Variations exist in the exact preparation. It can be served with rice either already in the soup or on the side, and it can also be served with noodles.","course":"Hot","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8298,"name":"Euneobap","country":"South Korea","continent":"Asia","qid":"Q125501509","blurb":"Korean sweetfish rice dish"},{"id":8299,"name":"Gaetteok","country":"South Korea","continent":"Asia","qid":"Q55736560","blurb":"cake made from various flours"},{"id":8300,"name":"gilgeori toast","country":"South Korea","continent":"Asia","qid":"Q107047575","blurb":"South Korean food","url":"https://en.wikipedia.org/wiki/Gilgeori_toast","infobox":true},{"id":8301,"name":"Green Onion Chex","country":"South Korea","continent":"Asia","qid":"Q99879443","blurb":"limited-edition green onion-flavored cereal","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Green%20Onion%20Chex%20in%20Bowl.jpg","url":"https://en.wikipedia.org/wiki/Chex_Green_Onion","infobox":true},{"id":8302,"name":"hongtak samhap","country":"South Korea","continent":"Asia","qid":"Q16180568","blurb":"South Korean dish of fermented skate, boiled pork and kimchi","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Korean%20cuisine-Samhap-01.jpg"},{"id":8303,"name":"jeotgukgalbi","country":"South Korea","continent":"Asia","qid":"Q109456534","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%EC%A0%93%EA%B5%AD%EA%B0%88%EB%B9%84%20%EC%82%AC%EC%A7%84.jpg"},{"id":8304,"name":"jjamjjamyeon","country":"South Korea","continent":"Asia","qid":"Q12618468","blurb":"Chinese-Korean noodle dish"},{"id":8305,"name":"Jjapaguri","country":"South Korea","continent":"Asia","qid":"Q97339873","blurb":"Korean dish","url":"https://en.wikipedia.org/wiki/Jjapaguri","infobox":true},{"id":8306,"name":"kkochi","country":"South Korea","continent":"Asia","qid":"Q50301470","blurb":"Korean foods cooked on skewers","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Seafood%20skewers.jpg","url":"https://en.wikipedia.org/wiki/Kkochi","infobox":true},{"id":8307,"name":"moriguksu","country":"South Korea","continent":"Asia","qid":"Q87316441","blurb":"Korean noodle dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mori%20Guksu%20in%20Pohang%2C%20S.Korea.jpg"},{"id":8308,"name":"Nagasaki Champong","country":"South Korea","continent":"Asia","qid":"Q12589482","blurb":"instant noodles by Samyang Foods","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nagasaki%20Champong%20%28Samyang%29%2020210827%20003.jpg"},{"id":8309,"name":"ramyeon","country":"South Korea","continent":"Asia","qid":"Q21091894","blurb":"Korean instant noodle","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ramyeon.jpg","url":"https://en.wikipedia.org/wiki/Ramyeon"},{"id":8310,"name":"Saeukkang","country":"South Korea","continent":"Asia","qid":"Q11249757","blurb":"South Korean brand of shrimp-flavored snack","url":"https://en.wikipedia.org/wiki/Saeukkang","infobox":true,"ingredients":["Rice","shrimp","sour mayonnaise wasabi"]},{"id":8311,"name":"Samyang Ramen","country":"South Korea","continent":"Asia","qid":"Q11249372","blurb":"instant noodle brand","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Samyang%20Ramen%2020210730%20002.jpg","url":"https://en.wikipedia.org/wiki/Samyang_Ramen","infobox":true,"ingredients":["Instant noodle","seasoning"]},{"id":8312,"name":"Udong","country":"South Korea","continent":"Asia","qid":"Q85413737","blurb":"Korean Chinese noodle soup"},{"id":8313,"name":"Uja","country":"South Korea","continent":"Asia","qid":"Q12608980","blurb":"Korean food"},{"id":8314,"name":"Wang Tukong","country":"South Korea","continent":"Asia","qid":"Q12608428","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Paldo%20Wang%20Tukong%2001.jpg"},{"id":8315,"name":"yakki-udong","country":"South Korea","continent":"Asia","qid":"Q102419432","blurb":"Korean fried noodle dish"},{"id":8316,"name":"yusanseul","country":"South Korea","continent":"Asia","qid":"Q55732697","blurb":"Korean Chinese dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Yusanseul.jpg"},{"id":8317,"name":"Zha wang","country":"South Korea","continent":"Asia","qid":"Q107459853","blurb":"instant Jjajangmyeon noodles by Nongshim","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nongshim%20zha%20wang%2020201024%20003.jpg"},{"id":8318,"name":"비29","country":"South Korea","continent":"Asia","qid":"Q12599371","blurb":"Korean sweet with curry flavor"},{"id":8319,"name":"rainval","country":"Southern Europe","continent":"Elsewhere","qid":"Q107262739","blurb":"type of wine from Southern Europe"},{"id":8320,"name":"rumanier","country":"Southern Europe","continent":"Elsewhere","qid":"Q107262741","blurb":"type of wine"},{"id":8321,"name":"southern wine","country":"Southern Europe","continent":"Elsewhere","qid":"Q107262744","blurb":"undefinded type of wine from Southern Europe in medieval German sources"},{"id":8322,"name":"Nisholda","country":"Soviet Central Asia","region":"Central Asia","continent":"Elsewhere","qid":"Q12556365","blurb":"sweet food native to Central Asia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nisholda%20produced%20in%20Russia.jpg","url":"https://en.wikipedia.org/wiki/Nisholda","infobox":true,"ingredients":["Egg whites","sugar","soap root or licorice syrup"],"prepSummary":"Raw egg whites from four eggs are whipped until they increase in volume several times, to the state where thick foam stays on the spoon. After that, the soap root is peeled, cut into pieces and boiled in water for 25 minutes. Some people replace the soap root with licorice syrup. The ready-made broth is cooled and added to the whipped egg whites and whipped again. Meanwhile, a syrup is boiled from sugar, citric acid and water.","course":"Cold","originClaims":["Iran","Afghanistan","Soviet Central Asia"]},{"id":8323,"name":"dressed herring","country":"Russia","continent":"Elsewhere","qid":"Q2631681","blurb":"Russian layered salad","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Selidi%20pod%20shuboi.jpg","url":"https://en.wikipedia.org/wiki/Dressed_herring","infobox":true,"ingredients":["Herring","vegetables (potatoes","carrots","beetroots)","onions","mayonnaise"]},{"id":8324,"name":"mimosa salad","country":"Soviet Union","continent":"Elsewhere","qid":"Q4293923","blurb":"Eastern European layered cold composed salad of cheese, eggs, canned fish, onion, and mayonnaise","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mimoza%20salat%20e-citizen.jpg","url":"https://en.wikipedia.org/wiki/Mimosa_salad","infobox":true,"ingredients":["Canned fish","boiled eggs","grated cheese","onion","mayonnaise"],"prepSummary":"A classic recipe is to layer ingredients in a bowl, with mayonnaise in between the layers.","course":"Zakuski"},{"id":8325,"name":"Solntsedar","country":"Soviet Union","region":"Algeria","continent":"Elsewhere","qid":"Q25394962","blurb":"Soviet brand of low-grade fortified wine, purportedly made of Algerian raw wine stock"},{"id":8326,"name":"Sonyachna Dolyna","country":"Soviet Union","continent":"Elsewhere","qid":"Q4427764","blurb":"wine from Crimea"},{"id":8327,"name":"Sovetskoye Shampanskoye","country":"Soviet Union","continent":"Elsewhere","qid":"Q1789031","blurb":"Soviet sparkling wine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/SowjetischerChampagner.JPG","url":"https://en.wikipedia.org/wiki/Sovetskoye_Shampanskoye","infobox":true},{"id":8328,"name":"Vitamin salad","country":"Soviet Union","continent":"Elsewhere","qid":"Q112605733","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D0%A1%D0%B0%D0%BB%D0%B0%D1%82%20%22%D0%92%D0%B8%D1%82%D0%B0%D0%BC%D0%B8%D0%BD%D0%BD%D1%8B%D0%B9%22.jpg"},{"id":8329,"name":"Abisinios","country":"Spain","continent":"Europe","qid":"Q30918987","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pepitos%20de%20Crema-Madrid.jpg"},{"id":8330,"name":"Acehúche cheese","country":"Spain","continent":"Europe","qid":"Q11701587","blurb":"Spanish cheese"},{"id":8331,"name":"Aceite de Madrid","country":"Spain","continent":"Europe","qid":"Q117617502","blurb":"Protected designation of origin","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Denominaci%C3%B3n%20de%20Origen%20Protegida%20Aceite%20de%20Madrid%20%282023%29%20logotipo.png","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-ES-02812","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":8332,"name":"Aceite del Bajo Aragón","country":"Spain","region":"Aragon","continent":"Europe","qid":"Q5656392","blurb":"Spanish olive oil","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-ES-0118","giAttribution":"European Commission — eAmbrosia — CC BY 4.0","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8334,"name":"Agaete Coffee","country":"Spain","continent":"Europe","qid":"Q132124671","blurb":"Coffee produced in Agaete, Canary Islands, Spain"},{"id":8335,"name":"Ajo Morado de Las Pedroñeras","country":"Spain","continent":"Europe","qid":"Q2828870","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/2022-07-29%20-%20Inauguraci%C3%B3n%20de%20la%20XLVIII%20Feria%20Internacional%20del%20Ajo%20de%20Las%20Pedro%C3%B1eras%20-%2052249510425.jpg","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-ES-0228","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":8336,"name":"ajopuchero","country":"Spain","region":"La Manchuela","continent":"Europe","qid":"Q29998824","blurb":"food preparation"},{"id":8337,"name":"Alajú","country":"Spain","region":"Cuenca Province","continent":"Europe","qid":"Q5662130","blurb":"traditional Castilian dessert","url":"https://en.wikipedia.org/wiki/Alaj%C3%BA","infobox":true},{"id":8339,"name":"Arròs al forn","country":"Spain","continent":"Europe","qid":"Q11679965","blurb":"Rice dish made in the oven","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Arroz%20al%20horno.JPG"},{"id":8340,"name":"Arroz con costra","country":"Spain","continent":"Europe","qid":"Q3623912","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Arroz%20con%20costra.jpg"},{"id":8341,"name":"arroz con pollo","country":"Spain","region":"Iberian Peninsula","continent":"Europe","qid":"Q703836","blurb":"traditional dish of Spain and Latin America","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Arroz-con-Pollo.jpg","url":"https://en.wikipedia.org/wiki/Arroz_con_pollo","infobox":true,"ingredients":["Rice","chicken","vegetables"],"course":"Lunch, dinner"},{"id":8342,"name":"Arzúa-Ulloa cheese","country":"Spain","region":"Galicia","continent":"Europe","qid":"Q4845303","blurb":"Spanish protected designation of origin for Galician cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Queixos%20Arz%C3%BAa-Ulloa.jpg","url":"https://en.wikipedia.org/wiki/Arz%C3%BAa-Ulloa_cheese","infobox":true,"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8343,"name":"Asturian cider","country":"Spain","continent":"Europe","qid":"Q85877744","blurb":"apple-based alcoholic beverage, typical of Asturias","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sidra%20Natural%20Pi%C3%B1era.jpeg"},{"id":8344,"name":"Atteca","country":"Spain","continent":"Europe","qid":"Q62059894","blurb":"wine of Spain. Young red wine aged for 12 months in barrels made with Grenache"},{"id":8345,"name":"Atteca Armas","country":"Spain","continent":"Europe","qid":"Q62059895","blurb":"wine of Spain. Garnacha Tinta red wine from very old vineyards and an aging of 18 months in French oak barrels"},{"id":8346,"name":"Avellanate","country":"Spain","continent":"Europe","qid":"Q122017831","blurb":"old Spanish recipe"},{"id":8347,"name":"Azafrán de la Mancha","country":"Spain","region":"Castile–La Mancha","continent":"Europe","qid":"Q5714984","blurb":"saffron from Castilla-La Mancha","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Recogida%20de%20la%20rosa%20del%20azafr%C3%A1n%20en%20Madridejos%20%2824285586528%29.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-ES-0112","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":8348,"name":"Bacalao al ajoarriero","country":"Spain","continent":"Europe","qid":"Q2878129","blurb":"Salted cod cooked with vegetables","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bacalao%20al%20estilo%20ajoarriero.jpg","url":"https://en.wikipedia.org/wiki/Bacalao_al_ajoarriero","infobox":true,"ingredients":["Salted cod"],"prepSummary":"First the salted cod is soaked in cold water for 24-48 hours to remove the excess salt, changing water every 8 hours. Once desalted, the cod is drained and scraped clean. Then the fish is crumbled and poached for about 10 minutes. For the sauce the onions, garlic and bell peppers are first sautéed . Then tomato puree and paprika are added and cooked.","course":"Main course"},{"id":8349,"name":"Bartolo","country":"Spain","continent":"Europe","qid":"Q113379133","blurb":"pastry from Asturias, Spain"},{"id":8350,"name":"Bizcocho de Moya","country":"Spain","continent":"Europe","qid":"Q122958910","blurb":"Pastry product from the Canary Islands, Spain"},{"id":8351,"name":"Blood Sausage from Beasain","country":"Spain","region":"Basque Country","continent":"Europe","qid":"Q139802375","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Beasaingo%20odolki.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8352,"name":"Boba","country":"Spain","continent":"Europe","qid":"Q132800029","blurb":"Spanish wheat bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hogazas%20de%20pan%20del%20Horno-Obrador%20La%20Abuela%20Lola%20%28Sevilla%2C%202025%29.jpg"},{"id":8353,"name":"Bolla de chicharrones","country":"Spain","region":"Castile and León","continent":"Europe","qid":"Q5731555","blurb":"Sweet made with chicharrones","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/BOLLAS%20DE%20CHICHARRON.JPG"},{"id":8354,"name":"Bollo sevillano","country":"Spain","continent":"Europe","qid":"Q109312469","blurb":"Spanish bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bollo%20sevillano.jpg","url":"https://en.wikipedia.org/wiki/Sevillian_bollo","infobox":true},{"id":8355,"name":"Cabrito de Extremadura","country":"Spain","continent":"Europe","qid":"Q133944003","blurb":"Spanish goat meat","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-ES-02796","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":8356,"name":"calçotada","country":"Spain","continent":"Europe","qid":"Q1027884","blurb":"festive meal featuring calçots, usually accompanied by grilled meat","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cal%C3%A7otada%20l%27espardenya%202008%20004.jpg"},{"id":8357,"name":"Caldo galego","country":"Spain","continent":"Europe","qid":"Q1026488","blurb":"food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Caldo%20galego%2C%20Galiza.jpg","url":"https://en.wikipedia.org/wiki/Caldo_galego","infobox":true,"ingredients":["Cabbage or other greens","potatoes","white beans","fatty pork"],"course":"Hot"},{"id":8359,"name":"Canarian wrinkly potatoes","country":"Spain","continent":"Europe","qid":"Q597159","blurb":"Canarian potatoes","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Papasarrugadas.jpg","url":"https://en.wikipedia.org/wiki/Papas_arrugadas","infobox":true,"ingredients":["Potatoes"],"course":"Appetiser or side dish"},{"id":8360,"name":"candied almonds","country":"France","continent":"Europe","qid":"Q1187678","blurb":"sweet almond snack food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gebrannte%20Mandeln.JPG","url":"https://en.wikipedia.org/wiki/Candied_almonds","infobox":true,"ingredients":["Almonds"]},{"id":8361,"name":"Cantos bread","country":"Spain","continent":"Europe","qid":"Q109312180","blurb":"Spanish bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pan%20de%20cantos.jpg"},{"id":8362,"name":"Caragolada","country":"Spain","continent":"Europe","qid":"Q15696039","blurb":"dish of cooked land snails","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cargols.jpg"},{"id":8364,"name":"Castellano","country":"Spain","continent":"Europe","qid":"Q123351949","blurb":"Spanish cheese"},{"id":8365,"name":"Catànies","country":"Spain","region":"Catalonia","continent":"Europe","qid":"Q743714","blurb":"Spanish chocolate almond sweet","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/CataloniaCatanies.JPG","url":"https://en.wikipedia.org/wiki/Cat%C3%A0nies","infobox":true,"ingredients":["Almonds","caramel","white chocolate or a mixture of almond","hazelnut","milk"],"province":"Província de Barcelona","city":"Vilafranca del Penedès","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8366,"name":"Cava","country":"Spain","continent":"Europe","qid":"Q1051699","blurb":"Spanish sparkling wine protected designation of origin","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/DO%20Cava%20locator%20map.svg","url":"https://en.wikipedia.org/wiki/Cava_(Spanish_wine)","infobox":true,"prepSummary":"According to Spanish law, cava may be produced in Catalonia. The Penedès wine region where most cava is produced is located in Catalonia. Cava is also produced in other villages in Aragon, Castile and León, Extremadura, la Rioja, Basque Country, Navarre and Valencia. To make rosé cava, blending is not allowed. The wine must be made via saignée method using garnacha, pinot noir, trepat or monastrell. Besides macabeu, parellada, and xarel·lo, cava may also contain chardonnay, pinot noir and subirat grapes. The first cava to use chardonnay was produced in 1981."},{"id":8367,"name":"Cecina","country":"Spain","region":"Castille and León","continent":"Europe","qid":"Q1052461","blurb":"cured meat (beef, goat…, but not porc)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cecina.jpg","url":"https://en.wikipedia.org/wiki/Cecina_(meat)","infobox":true,"ingredients":["Cow"],"course":"Appetiser","province":"Provincia de León","city":"León","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8368,"name":"Cecina de León","country":"Spain","region":"Castile and León","continent":"Europe","qid":"Q5759904","blurb":"Smoked and dried beef from Spain","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cecina%20de%20vacuno%20curada.jpg","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-ES-0103","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":8369,"name":"Chocolate lobster","country":"Spain","continent":"Europe","qid":"Q113403844","blurb":"Spanish dish"},{"id":8370,"name":"Cinta bread","country":"Spain","continent":"Europe","qid":"Q108545001","blurb":"Spanish variety of bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pan%20de%20cinta%20en%20Zaragoza.jpg"},{"id":8371,"name":"cocido","country":"Spain","continent":"Europe","qid":"Q868158","blurb":"Spanish or Portuguese dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cozido%20de%20gr%C3%A3o.jpg","url":"https://en.wikipedia.org/wiki/Cocido","infobox":true,"prepSummary":"Cocido is made of various meats (pork, beef, chicken, and mutton), embutidos and vegetables like cabbage, turnips, parsnips, potatoes, carrots and chickpeas (garbanzos). Other foods (such as eggs or cheese) can be added before serving. Due to the wide regional diversity of the dish, the word cocido is typically followed by the place of origin (e.g., madrileño, ', lebaniego, '). The basic method of preparation involves slow cooking over low heat. Cozido may be prepared with a wide variety of vegetables, meats, fish, and seafood."},{"id":8372,"name":"Cola Cao","country":"Spain","continent":"Europe","qid":"Q1364834","blurb":"company","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Taza%20de%20leche%20con%20Cola%20Cao.jpg","url":"https://en.wikipedia.org/wiki/Cola_Cao","infobox":true},{"id":8373,"name":"Conejo en salmorejo","country":"Spain","region":"Canary Islands","continent":"Europe","qid":"Q2891036","blurb":"rabbit meat dish from the Canary Islands","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Conejo%20en%20salmorejo%20y%20Lasa%C3%B1a%2C%20restaurace%20Estrellas%2C%20Gu%C3%ADa%20de%20Isora%2C%20provincie%20Santa%20Cruz%20de%20Tenerife%2002%20%28cropped%29.jpg","url":"https://en.wikipedia.org/wiki/Conejo_en_salmorejo","infobox":true,"ingredients":["rabbit meat"],"course":"main","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8374,"name":"Cornezuelo de Jaén","country":"Spain","continent":"Europe","qid":"Q52768900","blurb":"olive cultivar originating from Spain","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Aceitunas%20cornezuelo%2024J%2001.jpg"},{"id":8375,"name":"Cortadillo","country":"Spain","continent":"Europe","qid":"Q112943987","blurb":"typical sweet from the south of Spain","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cortadillo%20de%20Melilla%20%281%29.jpg"},{"id":8376,"name":"crespillo","country":"Spain","continent":"Europe","qid":"Q5790855","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Crespillos%20cartageneros%20%2820260225%20105537%29.jpg"},{"id":8377,"name":"Crespillos","country":"Spain","continent":"Europe","qid":"Q8351601","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Crespillo.JPG"},{"id":8378,"name":"Crystal bread","country":"Spain","continent":"Europe","qid":"Q109424807","blurb":"bread from Barcelona, Spain","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chapata%20de%20cristal%20%283%29.jpg"},{"id":8379,"name":"Cuajada","country":"Spain","continent":"Europe","qid":"Q1142807","blurb":"dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cuajada%20cropped%20-%20juantigues.jpg","url":"https://en.wikipedia.org/wiki/Cuajada","infobox":true,"ingredients":["Ewe's milk or cow's milk"]},{"id":8381,"name":"Cutxaró","country":"Spain","continent":"Europe","qid":"Q110738704","blurb":"Catalan sourdough"},{"id":8382,"name":"Espineta amb caragolins","country":"Spain","region":"Catalonia","continent":"Europe","qid":"Q5840300","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Espineta%20amb%20caragolins.jpg","province":"Província de Tarragona","city":"Tarragona","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8383,"name":"Esqueixada","country":"Spain","continent":"Europe","qid":"Q3044741","blurb":"Catalan fish salad","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Esqueixada%2001.jpg","url":"https://en.wikipedia.org/wiki/Esqueixada","infobox":true},{"id":8384,"name":"Explorador","country":"Spain","continent":"Europe","qid":"Q138690836","blurb":"variant of the empanadilla originating from Cartagena, Spain","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Exploradores%20%2820260225%20105134%29.jpg"},{"id":8385,"name":"Fabada asturiana","country":"Spain","continent":"Europe","qid":"Q995376","blurb":"Spanish bean stew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fabada%20con%20compangu.jpg","url":"https://en.wikipedia.org/wiki/Fabada_asturiana","infobox":true,"ingredients":["White beans"],"course":"Appetiser or main course"},{"id":8386,"name":"Fabiola","country":"Spain","region":"Castile and León","continent":"Europe","qid":"Q109497393","blurb":"bread type from Castile, Spain","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pan%20hi%C3%B1ido.jpg"},{"id":8387,"name":"fideuà","country":"Spain","region":"Valencian Community","continent":"Europe","qid":"Q20016","blurb":"dish typical of the Valencian Community, in Spain","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fideua%20-%20xurde.jpg","url":"https://en.wikipedia.org/wiki/Fideu%C3%A0","infobox":true,"ingredients":["Long pasta","white-fleshed fish","crustaceans"],"course":"Pasta"},{"id":8388,"name":"Flama bread","country":"Spain","continent":"Europe","qid":"Q109311139","blurb":"Spanish family of breads"},{"id":8389,"name":"Frutas de Aragón","country":"Spain","continent":"Europe","qid":"Q8962920","blurb":"traditional Aragonese candy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Miranda%20de%20Ebro%20-%20Fruticas%20de%20Arag%C3%B3n.jpg"},{"id":8390,"name":"fuet","country":"Spain","region":"Catalonia","continent":"Europe","qid":"Q1134556","blurb":"Catalan, dry cured pork sausage","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fouet.jpg","url":"https://en.wikipedia.org/wiki/Fuet","infobox":true,"ingredients":["Pork"],"course":"Sausage","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8391,"name":"gachas","country":"Spain","region":"Andalusia","continent":"Europe","qid":"Q950976","blurb":"Andalusian staple dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gachas1.JPG","url":"https://en.wikipedia.org/wiki/Gachas","infobox":true,"ingredients":["Wheat flour","grass pea flour or corn flour"],"course":"Staple dish","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8392,"name":"Galician bread","country":"Spain","region":"Galicia","continent":"Europe","qid":"Q109820549","blurb":"European protected geographical indication","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/DiaMundialdelPan%20pan%20de%20Galicia%20%2822190378976%29.jpg","url":"https://en.wikipedia.org/wiki/Galician_bread","infobox":true,"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8393,"name":"Galilean balls","country":"Spain","continent":"Europe","qid":"Q138315412","blurb":"Traditional dish from Pozo Estrecho (Cartagena, Spain), consisting of a stew with meatballs","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pelotas%20galileas%20%2820251122%20121257%29.jpg"},{"id":8395,"name":"Gurullos","country":"Spain","continent":"Europe","qid":"Q5889331","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gurullos%2002.jpg"},{"id":8396,"name":"Heura","country":"Spain","continent":"Europe","qid":"Q108030523","blurb":"Vegetal product based on soy protein, olive oil and water"},{"id":8397,"name":"Hojaldres de Astorga","country":"Spain","region":"Astorga","continent":"Europe","qid":"Q5650062","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hojaldres%20de%20Astorga%2002.jpg"},{"id":8398,"name":"Hojaldrinas","country":"Spain","continent":"Europe","qid":"Q5900909","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hojaldrina-P1060388.JPG"},{"id":8399,"name":"Hojas de parra","country":"Spain","continent":"Europe","qid":"Q112661348","blurb":"Spanish dessert"},{"id":8400,"name":"Honoro Vera Garnacha","country":"Spain","continent":"Europe","qid":"Q62059888","blurb":"wine of Spain. young red D.O. Calatayud aged for two months in French oak barrels"},{"id":8401,"name":"Honoro Vera Monastrell","country":"Spain","continent":"Europe","qid":"Q62090974","blurb":"wine of Spain"},{"id":8402,"name":"Honoro Vera Rioja","country":"Spain","continent":"Europe","qid":"Q62090998","blurb":"wine of Spain"},{"id":8403,"name":"Hormigo","country":"Spain","continent":"Europe","qid":"Q12259249","blurb":"Basque dish"},{"id":8404,"name":"hornazo","country":"Spain","region":"Salamanca","continent":"Europe","qid":"Q385808","blurb":"Spanish baked meat","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sandwich%20in%20Avila.jpg","url":"https://en.wikipedia.org/wiki/Hornazo","infobox":true,"ingredients":["Flour","yeast","pork","hard-boiled eggs."]},{"id":8405,"name":"hueso de santo","country":"Spain","continent":"Europe","qid":"Q5904252","blurb":"Spanish sweet","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ossos%20de%20sant.jpg"},{"id":8406,"name":"Jabugo ham","country":"Spain","region":"Province of Huelva","continent":"Europe","qid":"Q5925956","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Jamon%20de%20jabugo.jpg"},{"id":8407,"name":"Jallulla","country":"Spain","continent":"Europe","qid":"Q109312993","blurb":"Spanish sweet bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Jallulla%20y%20sala%C3%ADlla%20%28Horno%20de%20Jos%C3%A9%20Garc%C3%ADa%2C%20Cazorla%29.jpg"},{"id":8409,"name":"jamón asado","country":"Spain","continent":"Europe","qid":"Q20921898","blurb":"Galician dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Xam%C3%B3n%20asado%20en%20Galiza.jpg"},{"id":8410,"name":"Judías de El Barco de Ávila","country":"Spain","region":"Castile","continent":"Europe","qid":"Q2835652","blurb":"Beans with designation of origin, province of Ávila, Spain","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Judi%C3%B3n%20del%20Barco%20con%20oreja.jpg","url":"https://en.wikipedia.org/wiki/Jud%C3%ADas_de_El_Barco_de_%C3%81vila","infobox":true,"ingredients":["beans","pig ears","chorizo","pig's trotters"],"course":"beans","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-ES-0101","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":8411,"name":"Lacón Gallego","country":"Spain","region":"Galicia","continent":"Europe","qid":"Q1218450","blurb":"Spanish dried ham","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lac%C3%B3n-Mercado.jpg","url":"https://en.wikipedia.org/wiki/Lac%C3%B3n","infobox":true,"ingredients":["Dried meat (pork shoulder)"],"heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-ES-0104","giAttribution":"European Commission — eAmbrosia — CC BY 4.0","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8412,"name":"leche frita","country":"Spain","continent":"Europe","qid":"Q593209","blurb":"traditional Spanish dessert, Spanish sweet typical of northern Spain","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Leche%20frita.jpg","url":"https://en.wikipedia.org/wiki/Leche_frita","infobox":true,"ingredients":["Flour","milk","sugar","cinnamon"],"prepSummary":"As the sweet used to be homemade there exist many variations on the recipe on how to prepare and present the leche frita. All of them have in common that they simmer the milk with sugar, cinnamon sticks and sometimes lemon zest. In a bowl, flour, sugar and egg yolks are mixed and the sugar milk is poured in. The mixture is stirred until everything is well combined. This concoction is then cooked at medium heat until it thickens. The generated dough can now be moulded into round, rectangular or rhombical shapes, rolled in stirred eggs, covered with flour and then fried."},{"id":8413,"name":"Lechuguino","country":"Spain","region":"Castile and León","continent":"Europe","qid":"Q109380830","blurb":"Spanish bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pan%20lechuguino%20-%20Valladolid%2020190818.jpg"},{"id":8414,"name":"Libreta bread","country":"Spain","continent":"Europe","qid":"Q113336629","blurb":"Spanish type of bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Libreta%20%28pan%20candeal%29.jpg"},{"id":8415,"name":"Llonguet","country":"Spain","continent":"Europe","qid":"Q108545863","blurb":"Spanish white bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Llonguet.jpg"},{"id":8416,"name":"Lomo embuchado","country":"Spain","continent":"Europe","qid":"Q1868800","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Big%20lomito.jpg"},{"id":8417,"name":"longaniza de Aragón","country":"Spain","region":"Aragon","continent":"Europe","qid":"Q62102359","blurb":"cured sausage typical of Aragon, Spain","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8418,"name":"Majorero cheese PDO","country":"Spain","region":"Fuerteventura","continent":"Europe","qid":"Q473202","blurb":"Spanish protected designation of origin for cheese from Fuerteventura","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Queso%20Majorero%20en%20el%20Club%20del%20Queso%20de%20Mumum%C3%ADo%20de%20Diciembre%202011.jpg","url":"https://en.wikipedia.org/wiki/Majorero","infobox":true},{"id":8419,"name":"Manteca colorá","country":"Spain","region":"Andalusia","continent":"Europe","qid":"Q6752009","blurb":"Andalusian cooking ingredient and dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Manteca%20color%C3%A1%20-%20Mercado%20de%20C%C3%A1diz.jpg","url":"https://en.wikipedia.org/wiki/Manteca_color%C3%A1","infobox":true,"ingredients":["Lard","paprika"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8420,"name":"Mantecadas de Astorga","country":"Spain","region":"Astorga","continent":"Europe","qid":"Q3286616","blurb":"type of spongy pastry from Spain similar to a muffin","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mantecadas%20de%20Astorga.jpg","url":"https://en.wikipedia.org/wiki/Mantecada","infobox":true,"ingredients":["Flour","eggs","butter","sugar"],"heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-ES-0311","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":8421,"name":"maribruni","country":"Spain","continent":"Europe","qid":"Q138314674","blurb":"Traditional dessert from Cartagena, Spain","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Maribrunis%20%2820251122%20121459%29.jpg"},{"id":8422,"name":"marinera","country":"Spain","continent":"Europe","qid":"Q117195224","blurb":"traditional tapa from the Region of Murcia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Marinera%20%2820230317%20151918%29.jpg"},{"id":8423,"name":"Masnovines","country":"Spain","region":"Catalonia","continent":"Europe","qid":"Q110426863","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Les%20Masnovines%2C%20postres%20originaris%20del%20Masnou.jpg","province":"Província de Barcelona","city":"El Masnou","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8424,"name":"mazapán de Toledo","country":"Spain","continent":"Europe","qid":"Q11691713","blurb":"marzipan from Toledo","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mazap%C3%A1n-Casa%20Mira-2009.jpg","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-ES-0291","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":8425,"name":"Migas","country":"Spain","continent":"Europe","qid":"Q957776","blurb":"Spanish and Portuguese dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Migas.PNG","url":"https://en.wikipedia.org/wiki/Migas","infobox":true,"ingredients":["Bread"],"course":"Appetiser"},{"id":8426,"name":"Miguelitos","country":"Spain","region":"Castilla–La Mancha","continent":"Europe","qid":"Q935937","blurb":"food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Miguelito.jpeg","url":"https://en.wikipedia.org/wiki/Miguelitos","infobox":true,"ingredients":["Puff pastry","Custard"]},{"id":8427,"name":"Mojama","country":"Spain","region":"Valencia","continent":"Europe","qid":"Q2471959","blurb":"Andalusian cured tuna delicacy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mojama%20de%20at%C3%BAn-2009.jpg","url":"https://en.wikipedia.org/wiki/Mojama","infobox":true,"ingredients":["Tuna"],"prepSummary":"Mojama is made using the loins of the tuna by curing them in salt for two days or between 18 and 36 hours. Some producers compress the meat to better release moisture. The loins are then laid out to dry in the sun and the breeze (according to the traditional method) for fifteen to twenty days.","course":"Appetiser","originClaims":["Spain","Italy","Portugal"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8428,"name":"moje","country":"Spain","region":"La Manchuela","continent":"Europe","qid":"Q29998811","blurb":"food preparation"},{"id":8429,"name":"mojo","country":"Spain","continent":"Europe","qid":"Q2227032","blurb":"several types of sauces","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Visita%20a%20Har%C3%ADa%20%2809-2021%29%2004.jpg","url":"https://en.wikipedia.org/wiki/Mojo_(sauce)","infobox":true},{"id":8430,"name":"Molinera","country":"Spain","continent":"Europe","qid":"Q6020906","blurb":"grape variety","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Uva%20variedad%20Molinera%20de%20Bail%C3%A9n.jpg"},{"id":8431,"name":"Mollete of Antequera","country":"Spain","region":"Andalusia","continent":"Europe","qid":"Q110533119","blurb":"Protected Geographical Indication","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mollete.jpg","url":"https://en.wikipedia.org/wiki/Mollete_de_Antequera","infobox":true,"province":"Provincia de Málaga","city":"Antequera","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8432,"name":"morcilla patatera","country":"Spain","region":"Extremadura","continent":"Europe","qid":"Q3323829","blurb":"Spanish blood sausage","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Morcilla%20patatera-Madrid.jpg","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8433,"name":"Moros y Cristianos","country":"Cuba","region":"Caribbean","continent":"Europe","qid":"Q1639853","blurb":"Cuban dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ropa%20viecha%202.jpg","url":"https://en.wikipedia.org/wiki/Moros_y_Cristianos_(dish)","infobox":true,"course":"Side dish"},{"id":8435,"name":"murcia's salad","country":"Spain","continent":"Europe","qid":"Q134469652","blurb":"typical salad from the Region of Murcia"},{"id":8436,"name":"Naranjas picadas","country":"Spain","region":"Córdoba Province","continent":"Europe","qid":"Q16610775","blurb":"chopped sweet orange without skin, olive oil ..","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Naranjas%20Picadas.jpg"},{"id":8437,"name":"nuégados","country":"Spain","region":"La Manchuela","continent":"Europe","qid":"Q29998778","blurb":"food preparation"},{"id":8438,"name":"Ousá bread","country":"Spain","continent":"Europe","qid":"Q20546828","blurb":"traditional bread from Galicia, Spain"},{"id":8439,"name":"paella","country":"Spain","continent":"Europe","qid":"Q212121","blurb":"rice dish from the Valencian Community, Spain","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cooking%20a%20paella.jpg","url":"https://en.wikipedia.org/wiki/Paella","infobox":true,"ingredients":["Short-grain rice","meats (chicken","rabbit) or seafood","vegetables (green beans","lima beans)","saffron"],"prepSummary":"According to tradition in Valencia, paella is cooked over an open fire, fueled by orange tree and pine branches and pine cones. This produces an aromatic smoke which infuses the paella. Also, dining guests traditionally eat directly out of the pan instead of serving in plates. Some recipes call for paella to be covered and left to settle for five to ten minutes after cooking. After cooking paella, a layer of scorched rice may be at the bottom of the pan, called socarrat in Valencià. The layer develops on its own if the paella is cooked over a burner or open fire.","course":"Main course"},{"id":8440,"name":"Pago Aylés","country":"Spain","continent":"Europe","qid":"Q62099022","blurb":"pago wine of Spain","url":"https://en.wikipedia.org/wiki/Pago_Ayl%C3%A9s","infobox":true},{"id":8441,"name":"Pan cateto","country":"Spain","continent":"Europe","qid":"Q108776243","blurb":"bread from Málaga and other parts of Andalusia, Spain","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pan%20cateto.jpg"},{"id":8442,"name":"Pan de codos","country":"Spain","continent":"Europe","qid":"Q111993743","blurb":"Spanish bread"},{"id":8443,"name":"Pasta marquesa","country":"Spain","region":"Castile–La Mancha","continent":"Europe","qid":"Q9056687","blurb":"Christmas almond and marzipan pastries","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/PastasMarquesas.jpg"},{"id":8444,"name":"Pero de Aragón","country":"Spain","continent":"Europe","qid":"Q96627209","blurb":"apple cultivar"},{"id":8445,"name":"picada","country":"Spain","continent":"Europe","qid":"Q3028160","blurb":"sauce in catalan cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Picada%20catalana.jpg","url":"https://en.wikipedia.org/wiki/Picada","infobox":true,"prepSummary":"Often the preparation of a concoction begins with another essential sauce, like the sofregit, and ends with the final adding of the picada some minutes before the cooking termination. Picada is used to blend and thicken juices, to provide an excellent finishing touch to a multitude of recipes: meats, fish, rice, soups, legumes, vegetables. There are many variants for the rest of ingredients. The most common ones are garlic (often considered essential), saffron (also considered essential), and parsley. Other possible ingredients used more rarely are cinnamon, cooked liver (of chicken or rabbit), chocolate, cumin, herbs, and other spices."},{"id":8446,"name":"Pijama","country":"Spain","continent":"Europe","qid":"Q28517237","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pijama%20%28Restaurant%207%20Portes%20de%20Barcelona%29.jpg"},{"id":8447,"name":"Pimentón de la Vera","country":"Spain","region":"Extremadura","continent":"Europe","qid":"Q250271","blurb":"Paprika produced in Spain, of controlled origin from La Vera, a historic region in the northeast of the province of Cáceres in Extremadura","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pimenton-ahumado-candeleda.jpg","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-ES-0321","giAttribution":"European Commission — eAmbrosia — CC BY 4.0","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8448,"name":"Piña","country":"Spain","continent":"Europe","qid":"Q109312726","blurb":"Spanish bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pan%20pica%C3%ADto.jpg"},{"id":8449,"name":"pincho moruno","country":"Spain","continent":"Europe","qid":"Q657835","blurb":"meat skewer","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pincho%20moruno-Valladolid.jpg","url":"https://en.wikipedia.org/wiki/Pinchitos","infobox":true,"ingredients":["Pork or chicken"],"prepSummary":"Pinchitos are usually made of lean diced pork or chicken, marinated with olive oil, and herbs and spices (such as garlic, cumin, thyme, paprika, oregano, turmeric and pepper) and seasoned with salt. Pinchitos is one of the main meat dishes cooked at Andalusian and Extremaduran barbecues during the summer months.","course":"Appetiser or main course"},{"id":8450,"name":"Pintera bread","country":"Spain","continent":"Europe","qid":"Q111986756","blurb":"Spanish bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/1-Olmo%20Santa%20B%C3%A1rbara%20%282011%29-8.jpg"},{"id":8451,"name":"piquillo pepper","country":"Spain","continent":"Europe","qid":"Q3121337","blurb":"species of chilli pepper","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Piquillo%20Peppers.jpg","url":"https://en.wikipedia.org/wiki/Piquillo_pepper","infobox":true},{"id":8452,"name":"polvoron","country":"Spain","region":"Andalusia","continent":"Europe","qid":"Q2671459","blurb":"Andalusian shortbread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Polvor%C3%B3n%20de%20Estepa.jpg","url":"https://en.wikipedia.org/wiki/Polvor%C3%B3n","infobox":true,"ingredients":["Flour","sugar","milk","nuts"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8453,"name":"Pulte","country":"Spain","continent":"Europe","qid":"Q6092760","blurb":"antique dish"},{"id":8454,"name":"Quesada Pasiega","country":"Spain","region":"Cantabria","continent":"Europe","qid":"Q597044","blurb":"dessert from Cantabria, Spain","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Reinosa%20009%20Quesadas.jpg","url":"https://en.wikipedia.org/wiki/Quesada_pasiega","infobox":true,"ingredients":["Milk","sugar","butter","flour","eggs"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8455,"name":"Queso herreño","country":"Spain","continent":"Europe","qid":"Q94702029","blurb":"Spanish cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Queso%20herre%C3%B1o.jpg"},{"id":8456,"name":"Rabbit with chocolate","country":"Spain","continent":"Europe","qid":"Q89741283","blurb":"rabbit in wine and chocolate sauce dish from Spain","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Conill%20a%20la%20xocolata.jpg"},{"id":8457,"name":"Requeixo","country":"Spain","continent":"Europe","qid":"Q18470462","blurb":"traditional dairy product from Galicia, Spain"},{"id":8458,"name":"Salsa brava","country":"Spain","continent":"Europe","qid":"Q2102385","blurb":"Spanish hot sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Patatas%20bravas%20madrid%20%28cropped%29.jpg"},{"id":8459,"name":"San Antón rolls","country":"Spain","continent":"Europe","qid":"Q24938057","blurb":"Spanish dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rollos%20de%20San%20Ant%C3%B3n%20%2820251122%20121918%29.jpg"},{"id":8460,"name":"Soldaditos de Pavía","country":"Spain","region":"Andalusia","continent":"Europe","qid":"Q9078656","blurb":"Andalusian tapas dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Soldaditos%20de%20Pavia-Bacalao.jpg","url":"https://en.wikipedia.org/wiki/Soldaditos_de_Pav%C3%ADa","infobox":true,"ingredients":["Cod","roasted red pepper"],"course":"Tapas","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8461,"name":"Sopa de Gato","country":"Spain","continent":"Europe","qid":"Q6132434","blurb":"A thick soup from southern Spain","url":"https://en.wikipedia.org/wiki/Sopa_de_gato","infobox":true},{"id":8462,"name":"Sopas","country":"Spain","continent":"Europe","qid":"Q6132427","blurb":"Food from the Middle Ages","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pastor%20cortando%20pan.jpg"},{"id":8463,"name":"Stuffed velvet crab","country":"Spain","continent":"Europe","qid":"Q109801608","blurb":"typical Spanish dish"},{"id":8464,"name":"tabernero","country":"Spain","continent":"Europe","qid":"Q65163168","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tabernero%20almeria.jpg"},{"id":8465,"name":"Tagarninas o cardillos","country":"Spain","continent":"Europe","qid":"Q123245043","blurb":"Scolymus hispanicus vegetable, used to prepare different dishes in Spain","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tagarninas%20con%20chorizo.jpeg"},{"id":8466,"name":"Tarta de Santiago","country":"Spain","region":"Galicia","continent":"Europe","qid":"Q34715","blurb":"an almond cake or pie from Galicia with origin in the Middle Ages.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tarta%20de%20Santiago-2009.jpg","url":"https://en.wikipedia.org/wiki/Tarta_de_Santiago","infobox":true,"ingredients":["Ground almonds"],"course":"Dessert","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-ES-0616","giAttribution":"European Commission — eAmbrosia — CC BY 4.0","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8467,"name":"Ternasco de Aragón","country":"Spain","continent":"Europe","qid":"Q3574648","blurb":"Protected geographical indication of lamb meat","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/TernascoAragonDO-Pierna.JPG","heritage":["Protected Geographical Indication (PGI), European Union register"],"giReference":"PGI-ES-0096","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":8468,"name":"Torta de cañamones","country":"Spain","continent":"Europe","qid":"Q112325694","blurb":"flatbread from Spain","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Torta%20de%20ca%C3%B1amones%20de%20Cuenca.jpg"},{"id":8469,"name":"Torta de leche","country":"Spain","continent":"Europe","qid":"Q113128973","blurb":"Spanish sweet","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tortas%20de%20leche%20%E2%80%9CLos%20Primitivos%E2%80%9D%20Aguilera.jpg"},{"id":8470,"name":"Torta de pellizco","country":"Spain","region":"Alcalá de los Gazules","continent":"Europe","qid":"Q111628882","blurb":"Typical cake from Ubrique and Alcalá de los Gazules, Spain","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Alcal%C3%A1%20de%20los%20Gazules%20-%20IMG%2020241130%20154024.jpg"},{"id":8471,"name":"Torta loca","country":"Spain","region":"Andalusia","continent":"Europe","qid":"Q6150978","blurb":"cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Torta%20loca.jpg","province":"Provincia de Málaga","city":"Málaga","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8472,"name":"Tronchon","country":"Spain","continent":"Europe","qid":"Q6094605","blurb":"type of soft cheese from Spain","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Wikicheese%20-%20Troncho%20de%20Mayo%20-%2020160520%20-%20004.jpg"},{"id":8473,"name":"Tupí","country":"Spain","continent":"Europe","qid":"Q11922606","blurb":"Catalan cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Formatge-tupi1.JPG","url":"https://en.wikipedia.org/wiki/Tup%C3%AD","infobox":true},{"id":8474,"name":"turrón","country":"Spain","continent":"Europe","qid":"Q159304","blurb":"southern European nougat confection","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Turr%C3%B3n%20de%20Alicante%20%28Casa%20Mira%29.jpg","url":"https://en.wikipedia.org/wiki/Turr%C3%B3n","infobox":true,"ingredients":["Honey","sugar","egg whites","almonds or other nuts"],"prepSummary":"The 16th-century Manual de Mujeres (Women's handbook), a handbook of recipes for cosmetics and some foodstuffs, has what is probably the oldest existing Spanish turrón recipe. It calls for honey and some egg whites, cooked until it becomes breakable once cooled. Once the honey is caramelized the recipe suggests adding pine nuts, almonds or hazelnuts, peeled and roasted.","originClaims":["Italy","Spain"]},{"id":8475,"name":"Xivito","country":"Spain","continent":"Europe","qid":"Q107414071","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Entrep%C3%A0%20xivito.jpg"},{"id":8476,"name":"Xuixo","country":"Spain","region":"Catalonia","continent":"Europe","qid":"Q3027539","blurb":"deep-fried pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Xuixo.jpg","url":"https://en.wikipedia.org/wiki/Xuixo","infobox":true,"ingredients":["Crema catalana","sugar"],"course":"Breakfast or tea","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8477,"name":"zarzuela","country":"Spain","continent":"Europe","qid":"Q136537392","blurb":"a spiced seafood and fish stew served with sauces on a bed of rice"},{"id":8478,"name":"Zopako","country":"Spain","continent":"Europe","qid":"Q110891687","blurb":"Basque traditional bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Llega%20el%20fr%C3%ADo%20y%20tambi%C3%A9n%20el%20zopako.jpg"},{"id":8479,"name":"Bibikkan","country":"Sri Lanka","continent":"Asia","qid":"Q16498169","blurb":"Sri Lankan coconut cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bibikkan.jpg","url":"https://en.wikipedia.org/wiki/Bibikkan","infobox":true,"ingredients":["Coconut","Jaggery","Semolina","Spices"],"course":"Dessert"},{"id":8480,"name":"Lamprais","country":"Sri Lanka","continent":"Asia","qid":"Q30587986","blurb":"Sri Lankan rice dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lamprais.jpg","url":"https://en.wikipedia.org/wiki/Lamprais","infobox":true,"ingredients":["mixed meat curry","ghee rice","ash plantain","frikkadeller meatballs","belacan","seeni sambol","eggplant pahi"],"course":"Main meal"},{"id":8481,"name":"Mallung","country":"Sri Lanka","continent":"Asia","qid":"Q20060232","blurb":"Sri Lankan dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mallung.jpg","url":"https://en.wikipedia.org/wiki/Mallung","infobox":true,"ingredients":["Leafy greens","grated coconut"],"course":"Side dish"},{"id":8482,"name":"Pfingststrudel","country":"Slovenia","region":"Styria","continent":"Elsewhere","qid":"Q101121317","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pfingststrudel.jpg"},{"id":8483,"name":"Kawari Sudanese food","country":"Sudan","continent":"Africa","qid":"Q135266281","blurb":"soup made of cattle's or sheep's hoofs in addition to vegetables and spices"},{"id":8484,"name":"Lukum","country":"Sudan","continent":"Africa","qid":"Q135266214","blurb":"Sudanese Donuts"},{"id":8485,"name":"Umm Rgaigah","country":"Sudan","continent":"Africa","qid":"Q107345998","blurb":"Sudanese food"},{"id":8486,"name":"Kumukunsi","country":"Philippines","region":"Maguindanao","continent":"Elsewhere","qid":"Q65086269","blurb":"Maguindanaoan deep-fried doughnut","url":"https://en.wikipedia.org/wiki/Kumukunsi","infobox":true,"ingredients":["rice flour","duck eggs","sugar"]},{"id":8487,"name":"piyanggang manuk","country":"Philippines","region":"Sulu","continent":"Elsewhere","qid":"Q65080132","blurb":"Filipino chicken dish","url":"https://en.wikipedia.org/wiki/Piyanggang_manok","infobox":true,"ingredients":["Chicken","turmeric","onions","lemongrass","ginger","siling haba","garlic","coconut milk"],"course":"Main dish"},{"id":8488,"name":"Pom","country":"Suriname","continent":"South America","qid":"Q2482979","blurb":"oven dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pom%20gerecht.JPG","url":"https://en.wikipedia.org/wiki/Pom_(dish)","infobox":true,"ingredients":["Arrowleaf elephant ear root","citrus juice","chicken"]},{"id":8489,"name":"spätzle","country":"Germany","region":"Bavaria","continent":"Elsewhere","qid":"Q20065","blurb":"type of egg noodle","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sp%C3%A4tzle.jpg","url":"https://en.wikipedia.org/wiki/Sp%C3%A4tzle","infobox":true,"ingredients":["Flour","eggs","water"],"province":"Swabia","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8490,"name":"Äggakaka","country":"Sweden","region":"Scania","continent":"Europe","qid":"Q10725547","blurb":"Traditional south-Swedish pancake dish with pork","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%C3%84ggakaka.jpg","url":"https://en.wikipedia.org/wiki/%C3%84ggakaka","infobox":true,"prepSummary":"Batter similar to pancakes is used for äggakaka, with more eggs and flour for a creamier consistency. It is fried in butter, sometimes with the fat left over from the pork added. When the batter has almost solidified the cake is turned upside-down and cooked further.","course":"Main dish"},{"id":8491,"name":"äggost","country":"Sweden","continent":"Europe","qid":"Q10725554","blurb":"type of cheese based on milk and eggs that is eaten on festive occasions in Sweden","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%C3%84ggost.JPG"},{"id":8492,"name":"Baddare","country":"Sweden","continent":"Europe","qid":"Q10424492","blurb":"Swedish pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Baddare.jpg"},{"id":8493,"name":"Beef Rydberg","country":"Sweden","continent":"Europe","qid":"Q10429442","blurb":"Swedish beef dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Biffrydberg.jpg"},{"id":8494,"name":"blåbärssoppa","country":"Sweden","region":"Nordics","continent":"Europe","qid":"Q1539635","blurb":"Scandanavian soup made from bilberries","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bl%C3%A5b%C3%A4rssoppa.jpg","url":"https://en.wikipedia.org/wiki/Bl%C3%A5b%C3%A4rssoppa","infobox":true,"ingredients":["Bilberries","sugar","water","potato starch"],"course":"Cold or hot"},{"id":8495,"name":"Bullens pilsnerkorv","country":"Sweden","continent":"Europe","qid":"Q10437650","blurb":"preserved Swedish sausage product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bullen%20Berglund.jpg","url":"https://en.wikipedia.org/wiki/Bullens_pilsnerkorv","infobox":true,"ingredients":["Beef","pork"],"prepSummary":"The already-boiled sausages are packed in a can of their own stock. The recipe does not include pilsner, but the name is instead based to \"\", a type of comedy that was popular in the 1930s that often revolved around drinking beer. The sausages should be heated slowly in their own stock so as not to crack, with some whole allspice corns and a bay leaf.","course":"Main or snack"},{"id":8496,"name":"Christmas ham","country":"Sweden","continent":"Europe","qid":"Q3353942","blurb":"ham eaten for Christmas","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Julskinka.JPG","url":"https://en.wikipedia.org/wiki/Christmas_ham","infobox":true},{"id":8497,"name":"cinnamon roll","country":"Sweden","continent":"Europe","qid":"Q254979","blurb":"sweet food pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kanelbulle.jpg","url":"https://en.wikipedia.org/wiki/Cinnamon_roll","infobox":true,"ingredients":["Flour","cinnamon","sugar","butter (or any other solid fat)"]},{"id":8498,"name":"fläskkorv","country":"Sweden","continent":"Europe","qid":"Q10497217","blurb":"Swedish sausage made largely or entirely from pork","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rotmos%20med%20fl%C3%A4skkorv.jpg","url":"https://en.wikipedia.org/wiki/Fl%C3%A4skkorv","infobox":true},{"id":8499,"name":"Grytbit","country":"Sweden","continent":"Europe","qid":"Q10509650","blurb":"Stew with meat","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Grytbitar%20av%20h%C3%B6grev.jpg"},{"id":8500,"name":"herring soup","country":"Sweden","continent":"Europe","qid":"Q16928375","blurb":"fish soup consisting of a thick mix of water, barley-meal and red herring","url":"https://en.wikipedia.org/wiki/Herring_soup","infobox":true,"ingredients":["Water","barley meal","red herring"]},{"id":8501,"name":"hot dog in waffle","country":"Sweden","continent":"Europe","qid":"Q11996674","blurb":"fast food in some areas of Scandinavia","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/P%C3%B8lse%20i%20vaffel%2001.jpg"},{"id":8502,"name":"Knake","country":"Sweden","continent":"Europe","qid":"Q10546582","blurb":"Kind of sausage"},{"id":8504,"name":"Mylta","country":"Sweden","continent":"Europe","qid":"Q10591747","blurb":"Dessert from cloudberry"},{"id":8505,"name":"ölsupa","country":"Sweden","continent":"Europe","qid":"Q10727322","blurb":"Swedish beer soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%C3%96lsupa.jpg"},{"id":8506,"name":"Onsalakorv","country":"Sweden","continent":"Europe","qid":"Q131440796","blurb":"Swedish sausage"},{"id":8507,"name":"ostkaka","country":"Sweden","region":"Hälsingland","continent":"Europe","qid":"Q1853883","blurb":"traditional Swedish oven-baked dessert based on milk, flour, and rennet, particularly in Hälsingland and Småland","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ostkaka.jpg","url":"https://en.wikipedia.org/wiki/Ostkaka","infobox":true,"ingredients":["milk","cream","flour","rennet (sugar","eggs","almonds","bitter almond","saffron)"],"prepSummary":"Ostkaka is traditionally produced by adding rennet to a warm milk and flour mixture and letting the casein coagulate. It is then baked in an oven, and gently reheated before serving. It should be served tepid, but never hot, as this will nullify some of its flavor.","course":"Tepid or cold"},{"id":8508,"name":"pickle relish","country":"Sweden","continent":"Europe","qid":"Q60429771","blurb":"condiment with cucumber (gherkin), onion, mustard seeds and peppers; relish made with gherkins","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Agurkmix%20%2831.%20mars%202019%29.jpg"},{"id":8509,"name":"pitepalt","country":"Sweden","region":"Norrbotten","continent":"Europe","qid":"Q6502741","blurb":"Swedish meat-filled dumpling made from raw grated potatoes, barley flour, and/or wheat flour. boiled in salted water and served with lingonberries and butter","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pitepalt.jpg","url":"https://en.wikipedia.org/wiki/Pitepalt","infobox":true,"ingredients":["Potatoes","wheat or barley flour","salt"],"province":"Piteå Kommun","city":"Piteå","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8510,"name":"polkagris","country":"Sweden","region":"Gränna","continent":"Europe","qid":"Q5479684","blurb":"white caramel bar with red colored spiral shape and mint taste attributed to Gränna in Sweden","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Flickr%20-%20cyclonebill%20-%20Polkagris.jpg","url":"https://en.wikipedia.org/wiki/Polkagris","infobox":true,"ingredients":["Sugar","peppermint"]},{"id":8511,"name":"pölsa","country":"Sweden","continent":"Europe","qid":"Q6981917","blurb":"traditional Swedish dish made from finely ground meat, traditionally leftover meat","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/P%C3%B6lsa.jpg","url":"https://en.wikipedia.org/wiki/P%C3%B6lsa","infobox":true},{"id":8512,"name":"Rörost","country":"Sweden","continent":"Europe","qid":"Q10659108","blurb":"cheese dish"},{"id":8513,"name":"saffron pancake","country":"Sweden","region":"Gotland","continent":"Europe","qid":"Q10659978","blurb":"pudding dessert from the island of Gotland, Sweden","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Saffron%20pancake%20with%20dewberry.jpg","url":"https://en.wikipedia.org/wiki/Saffranspannkaka","infobox":true,"course":"Dessert","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8514,"name":"Söder tea","country":"Sweden","continent":"Europe","qid":"Q7666293","blurb":"Swedish blended tea","url":"https://en.wikipedia.org/wiki/S%C3%B6der_tea","infobox":true},{"id":8515,"name":"surströmming","country":"Sweden","region":"Norrland","continent":"Europe","qid":"Q778396","blurb":"fermented herring with a strong connection to northern Sweden","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Serving%20Surstr%C3%B6mming.jpg","url":"https://en.wikipedia.org/wiki/Surstr%C3%B6mming","infobox":true,"prepSummary":"The herring are caught in May and June, when they are in prime condition and about to spawn, and have not yet fattened. They are put into a strong brine for about 20 hours that draws out the blood, after which the heads and innards are removed and the fish is put into a weaker brine solution. The barrels are placed in a temperature-controlled room kept at . Canning takes place at the beginning of July and for three to four weeks thereafter. Ten days prior to the premiere the final product is distributed to wholesalers. The fermentation of the fish relies on a lactic acid enzyme in the spine that is activated if the conditions, temperature and brine concentration, are right.","course":"Cold"},{"id":8516,"name":"Tjälknöl","country":"Sweden","continent":"Europe","qid":"Q10698992","blurb":"Swedish dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Knul-sliced.jpg","url":"https://en.wikipedia.org/wiki/Tj%C3%A4lkn%C3%B6l","infobox":true,"ingredients":["Moose steak"],"prepSummary":"The tjälknöl is cooked in the oven from a solid-frozen state at only 75–100 °C for 12 hours until the core temperature reaches 68 °C. After cooking, the meat is allowed to rest in the fridge for 5 hours submerged in brine inside a covered, tight container, for example a freeze bag, together with other spices such as garlic, cranberries, bay leafs, and lingon berries. The meat needs to be turned a couple of times so that it is evenly soaked. The tjälknöl is served cold in thin slices, with, for example, a potato gratiné, or on the Christmas table.","course":"Main dish"},{"id":8517,"name":"Upplandskubb","country":"Sweden","continent":"Europe","qid":"Q10710162","blurb":"Swedish traditional bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Upplandskubb.jpg","url":"https://en.wikipedia.org/wiki/Upplandskubb","infobox":true,"prepSummary":"The bread is traditionally made from rye and wheat flours. The dough is typically fermented for three hours or more and baked for over four hours. The bread is unique in Sweden as it is baked by being boiled in a bain-marie, which keeps it from forming a crust; no other boiled bread is known in Sweden. The bread is then to be left to sit after baking for at least a day and then cut, making it savory and rich. The finished product is moist and sticky with a small crumb and a crumbly texture.","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-SE-1084","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":8518,"name":"Västerbottensostpaj","country":"Sweden","continent":"Europe","qid":"Q78210944","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/V%C3%A4sterbottenspaj%2C%202019.jpg","url":"https://en.wikipedia.org/wiki/V%C3%A4sterbottensostpaj"},{"id":8519,"name":"Älplermagronen","country":"Switzerland","continent":"Europe","qid":"Q254807","blurb":"dish from the Swiss Alps","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%C3%84lplermagronen.JPG","url":"https://en.wikipedia.org/wiki/%C3%84lplermagronen","infobox":true,"prepSummary":"Älplermagronen are typically made from Swiss pasta, which contains eggs, preferably in thick shapes such as penne, ziti or macaroni. The smaller Hörnli (in ) can also be used. The pasta is boiled together with diced potatoes, adding both ingredients in order, considering the difference in cooking time. The amount of liquid is measured so that it is absorbed in its entirety when the potatoes and pasta are soft. Cream and coarsely grated cheese are then added and the mixture is left to stand for a few minutes until the cheese has melted. The dish is then sprinkled with fried onions, and traditionally served with the accompaniment of apple compote."},{"id":8520,"name":"Appenzeller Pantli IGP","country":"Switzerland","continent":"Europe","qid":"Q620967","blurb":"Swiss regional dried sausage","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Appenzeller%20Fleischspezialit%C3%A4ten%20Pantli%20IGP.jpg"},{"id":8521,"name":"Aromat","country":"Switzerland","continent":"Europe","qid":"Q661704","blurb":"trademark","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Aromat2.jpg","url":"https://en.wikipedia.org/wiki/Aromat","infobox":true},{"id":8522,"name":"Basler Läckerli","country":"Switzerland","region":"Basel-City","continent":"Europe","qid":"Q689416","blurb":"hard spice biscuit originating from Basel, Switzerland","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Basler%20L%C3%A4ckerli%2001.jpeg","url":"https://en.wikipedia.org/wiki/Basler_L%C3%A4ckerli","infobox":true,"ingredients":["Honey","hazelnuts","almonds","candied peel","Kirsch"],"prepSummary":"Basler Läckerli are made primarily from wheat flour, honey, candied fruit (orange peel, lemon peel) and nuts (hazelnuts, almonds). The dough is rolled out flat, baked, then brushed over with a sugar glaze and cut into rectangular pieces (the Läckerli) while still warm.","province":"Basel-Stadt","city":"Basel","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8523,"name":"Birchermuesli","country":"Switzerland","continent":"Europe","qid":"Q136084592","blurb":"original muesli recipe invented by Maximilian Bircher-Benner","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Birchermuesli%20TLodico.jpg"},{"id":8524,"name":"Bulle Cake","country":"Switzerland","region":"Canton of Fribourg","continent":"Europe","qid":"Q138013674","blurb":"Swiss chocolate-coated walnut-caramel pastry from Bulle, canton of Fribourg","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Swiss%20Pastry%20Bulle%20Cake%20Gateau%20Bullois%20by%20Robbie%20Conceptuel.png"},{"id":8525,"name":"Buttenmost","country":"Switzerland","continent":"Europe","qid":"Q56599845","blurb":"Swiss regional variety of rose hip jam"},{"id":8526,"name":"käsefladen","country":"Switzerland","continent":"Europe","qid":"Q1795457","blurb":"cheese tart","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/K%C3%A4sd%C3%B6nnala%20Rad.jpg"},{"id":8527,"name":"L'Étivaz","country":"Switzerland","continent":"Europe","qid":"Q3099350","blurb":"Swiss alp cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/2015-01-25%20L%E2%80%99Etivaz%20AOP%20-%20Der%20Schweizer%20-%20WikiLovesCheese%20Vienna%20-hu%20-%207802.jpg","url":"https://en.wikipedia.org/wiki/L'Etivaz","infobox":true},{"id":8528,"name":"Malakoff","country":"Switzerland","region":"Vaud","continent":"Europe","qid":"Q1886687","blurb":"Swiss fried cheese balls","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Malakoff.jpeg","url":"https://en.wikipedia.org/wiki/Malakoff_(food)","infobox":true,"ingredients":["Cheese"],"course":"Warm","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8529,"name":"Mostbröckli","country":"Switzerland","continent":"Europe","qid":"Q2291748","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Appenzeller%20Fleischspezialit%C3%A4ten%20Mostbr%C3%B6ckli%20IGP.jpg"},{"id":8530,"name":"muesli","country":"Switzerland","continent":"Europe","qid":"Q52406","blurb":"breakfast dish based on unboiled rolled oats and other ingredients","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Muesli.jpg","url":"https://en.wikipedia.org/wiki/Muesli","infobox":true,"ingredients":["Rolled oats","water"],"course":"Breakfast"},{"id":8531,"name":"Mutschli","country":"Switzerland","continent":"Europe","qid":"Q112673003","blurb":"Swiss cheese"},{"id":8532,"name":"Pfirsichstein","country":"Switzerland","continent":"Europe","qid":"Q1020812","blurb":"confection in the shape of a peach pit","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/B%C3%BCndner%20Pfirsichsteine.JPG"},{"id":8533,"name":"Risotto alla ticinese","country":"Switzerland","continent":"Europe","qid":"Q138782002","blurb":"Swiss dish","url":"https://en.wikipedia.org/wiki/Risotto_alla_ticinese","infobox":true},{"id":8534,"name":"Safran de Mund AOC","country":"Switzerland","continent":"Europe","qid":"Q109046939","blurb":"spice from the Swiss village of Mund","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Safran.jpg"},{"id":8535,"name":"Scharfe Maxx","country":"Switzerland","continent":"Europe","qid":"Q25099961","blurb":"Swiss hard cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Scharfe%20Maxx.jpg","url":"https://en.wikipedia.org/wiki/Scharfe_Maxx","infobox":true},{"id":8536,"name":"Schlaatemer Rickli","country":"Switzerland","continent":"Europe","qid":"Q55503744","blurb":"Swiss deep fried dough"},{"id":8537,"name":"Swiss cheeses and dairy products","country":"Switzerland","continent":"Europe","qid":"Q116769615","blurb":"cheeses and dairy products produced in Switzerland","url":"https://en.wikipedia.org/wiki/Swiss_cheeses_and_dairy_products","infobox":true},{"id":8538,"name":"totché","country":"Switzerland","region":"Canton of Jura","continent":"Europe","qid":"Q43372008","blurb":"A traditional cake from the Canton of Jura, in Switzerland","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Totche.jpg","url":"https://en.wikipedia.org/wiki/Totch%C3%A9","infobox":true,"ingredients":["flour","eggs","sour cream"],"course":"appetizer"},{"id":8539,"name":"Zürcher Geschnetzeltes","country":"Switzerland","continent":"Europe","qid":"Q248460","blurb":"Swiss dish of veal in wine and cream sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Z%C3%BCrcher%20Geschnetzeltes%20at%20Zur%20rote%20Buech.jpg","url":"https://en.wikipedia.org/wiki/Z%C3%BCrcher_Geschnetzeltes","infobox":true,"prepSummary":"The veal is cut into small thin strips, sautéed quickly in a very hot pan with a little butter and a bit of chopped onion, then taken out and kept warm. White wine is used to deglaze the pan, then cream and demiglace are added and reduced into a sauce. The meat is returned to the reduction, along with sliced mushrooms. Finally, the dish is seasoned with salt, pepper, and a squeeze of lemon juice. A dash of paprika is sometimes added as a garnish. Zürcher Geschnetzeltes is typically served with Rösti, the traditional Swiss shredded potato cake."},{"id":8540,"name":"Tua-mi-kinn","country":"Taiwan","region":"Taiwan","continent":"Elsewhere","qid":"Q9970683","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E5%A4%A7%E9%BA%B5%E7%84%BF.JPG","province":"Taichung City","city":"Taichung","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8541,"name":"Coffin bread","country":"Taiwan","region":"Taiwan","continent":"Elsewhere","qid":"Q85753239","blurb":"Taiwanese bowl-shaped bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Coffin%20sandwich%202%2C%20Dec%2006.JPG","url":"https://en.wikipedia.org/wiki/Coffin_bread","infobox":true,"province":"Tainan","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8542,"name":"Ta-a noodles","country":"Taiwan","continent":"Elsewhere","qid":"Q712031","blurb":"Taiwanese noodle dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tan%20Tsai%20Noodle%20of%20Tu%20Hsiao%20Yue%202015.jpg","url":"https://en.wikipedia.org/wiki/T%C3%A0%E2%81%BF-%C3%A1-m%C4%AB","infobox":true,"ingredients":["Chinese wheat noodles","shrimp-flavored soup","shrimp","coriander","minced pork","garlic"],"course":"Main course"},{"id":8543,"name":"Baozhong","country":"Taiwan","region":"Fujian","continent":"Asia","qid":"Q2106693","blurb":"famous Taiwan spring tea between green and oolong","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Spring%20pouchong%20tea%20leaves%20on%20plate.jpg","url":"https://en.wikipedia.org/wiki/Baozhong_tea","infobox":true},{"id":8544,"name":"Barrel chicken","country":"Taiwan","continent":"Asia","qid":"Q109587599","blurb":"Taiwanese roasted chicken dish"},{"id":8546,"name":"chhek-a-mi","country":"Taiwan","continent":"Asia","qid":"Q11078498","blurb":"traditional Taiwanese noodle dish"},{"id":8547,"name":"cinavu","country":"Taiwan","continent":"Asia","qid":"Q137270645","blurb":"Taiwanese Aboriginal dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E6%8E%92%E7%81%A3%E6%97%8F%E9%A3%B2%E9%A3%9F%20%E5%8C%97%E8%91%89%E9%83%A8%E8%90%BD%E5%90%89%E6%8B%BF%E5%AF%8C-01.jpg"},{"id":8548,"name":"Danbing","country":"Taiwan","continent":"Asia","qid":"Q19851743","blurb":"Taiwanese egg crêpe","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/D%C3%A0nb%C7%90ng.jpg","url":"https://en.wikipedia.org/wiki/Danbing","infobox":true,"ingredients":["Dough","eggs"]},{"id":8549,"name":"Hualien Sweet Potato","country":"Taiwan","continent":"Asia","qid":"Q17029217","blurb":"dessert from Hualien, Taiwan"},{"id":8551,"name":"KOLOKO Crispy Pea Snacks","country":"Taiwan","continent":"Asia","qid":"Q133082568","blurb":"Taiwanese snacks","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Offering%20Items%20on%20Table%20of%20Songshan%20Ciyou%20Temple%2020160208.JPG"},{"id":8552,"name":"Mongolian barbecue","country":"Taiwan","continent":"Asia","qid":"Q6899671","blurb":"Taiwanese stir-fried dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mongolianbbq.jpg","url":"https://en.wikipedia.org/wiki/Mongolian_barbecue","infobox":true,"prepSummary":"Typically, diners select a variety of raw ingredients from a display of sliced meat (such as beef, pork, lamb, turkey, chicken, and shrimp) and vegetables (such as cabbage, tofu, onion, broccoli, and mushrooms). The bowl of ingredients is handed to the chef who then adds the diner's choice of sauce and is transferred to a grill. The circular shape of the grill allows two or more chefs to cook food simultaneously and the food is typically prepared as the grill is revolved around. Oil or water may be added while the ingredients are stir-fried continuously over the high heat with the food items remaining intact."},{"id":8553,"name":"Mongolian beef","country":"Taiwan","region":"East Asia","continent":"Asia","qid":"Q6899667","blurb":"Taiwanese beef dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mongolian%20Beef%20with%20rice%20and%20noodles.jpg","url":"https://en.wikipedia.org/wiki/Mongolian_beef","infobox":true,"ingredients":["Flank steak","brown sauce (hoisin","soy)","vegetables (usually broccoli)","rice or rice noodles"],"course":"Main course"},{"id":8554,"name":"ngiu vun sui","country":"Taiwan","continent":"Asia","qid":"Q130541856","blurb":"Taiwanese traditional hakka dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E7%89%9B%E6%B1%B6%E6%B0%B4.jpg"},{"id":8555,"name":"Peanut ice cream roll","country":"Taiwan","continent":"Asia","qid":"Q17020260","blurb":"traditional Taiwanese vegetarian dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Azhu%20peanut%20ice%20cream%20roll%20%E4%B9%9D%E4%BB%BD%E9%98%BF%E7%8F%A0%E9%9B%AA%E5%9C%A8%E7%87%92%20jiufen%20%282025%29%20-%20img%2002.jpg"},{"id":8556,"name":"Pineapple shrimp balls","country":"Taiwan","continent":"Asia","qid":"Q137609355","blurb":"Taiwanese dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pineapple%20Shrimp%20Balls%20%E9%B3%B3%E6%A2%A8%E8%9D%A6%E7%90%83.jpg"},{"id":8557,"name":"Rice of Yuli","country":"Taiwan","continent":"Asia","qid":"Q96179816","blurb":"Rice of Taiwan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E8%85%B3%E8%B8%8F%E9%A3%9F%E5%9C%B0%EF%BC%8E%E4%BE%86%E5%91%B7%E7%B1%B3%E7%8E%89%E9%87%8C%E7%B1%B3%2004.jpg"},{"id":8558,"name":"Sah-koa Noodles","country":"Taiwan","continent":"Asia","qid":"Q10889324","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Foolish%20Noodle%20One.JPG"},{"id":8561,"name":"silaw","country":"Taiwan","continent":"Asia","qid":"Q137270440","blurb":"Taiwanese Aboriginal dish"},{"id":8562,"name":"Small sausage in large sausage","country":"Taiwan","continent":"Asia","qid":"Q707788","blurb":"Taiwanese snack sandwich","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Small%20sausage%20in%20large%20sausage%202004-09-05.jpg","url":"https://en.wikipedia.org/wiki/Small_sausage_in_large_sausage","infobox":true,"course":"Hot"},{"id":8563,"name":"sweet potato ball","country":"Taiwan","region":"Southern Taiwan","continent":"Asia","qid":"Q125072181","blurb":"Taiwanese snack","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E5%85%AC%E9%A4%A8%E5%A4%9C%E5%B8%82%E5%9C%B0%E7%93%9C%E7%90%83%202019.jpg","url":"https://en.wikipedia.org/wiki/QQ_egg","infobox":true,"ingredients":["Sweet potato flour","sugar","tapioca starch"],"course":"Snack"},{"id":8564,"name":"Taiwanese Steak","country":"Taiwan","continent":"Asia","qid":"Q139846003","blurb":"Steak in Taiwan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Taiwanese-Style%20Steak.jpg"},{"id":8567,"name":"Tung-ting tea","country":"Taiwan","region":"Nantou County","continent":"Asia","qid":"Q697016","blurb":"oolong from Taiwan","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dong%20Ding%20tea.jpg","url":"https://en.wikipedia.org/wiki/Dong_Ding_tea","infobox":true},{"id":8568,"name":"Yangchun noodles","country":"Taiwan","continent":"Asia","qid":"Q15604372","blurb":"noodle soup without any toppings"},{"id":8569,"name":"Alivongvong","country":"Taiwan","region":"Taiwan Island","continent":"Elsewhere","qid":"Q127433632","blurb":"Taiwanese Aboriginal dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Stall%20at%20Taipei%20Expo%20Farmer%27s%20Market%20selling%20Indigenous%20Taiwanese%20food%2020260207.jpg","url":"https://en.wikipedia.org/wiki/Alivongvong","infobox":true,"ingredients":["sticky rice","meat"],"prepSummary":"The preparation of alivongvong involves using pandan leaves, chosen for their tenderness, which are stripped of thorns and edges. These leaves are then woven into small, free-standing baskets. The sticky rice, both white and black, is thoroughly washed and soaked overnight. The soaked rice is placed into the leaf baskets, filling them about two-thirds full."},{"id":8570,"name":"Horses (Broom)","country":"Taiwan","region":"Taiwan Island","continent":"Elsewhere","qid":"Q15922202","blurb":"cultivar of rice plant","url":"https://en.wikipedia.org/wiki/Penglai_rice","infobox":true},{"id":8573,"name":"Slate Barbecue","country":"Taiwan","region":"Taiwan Island","continent":"Elsewhere","qid":"Q137303325","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%E6%8E%92%E7%81%A3%E6%97%8F%E9%A3%B2%E9%A3%9F%20%E5%8C%97%E8%91%89%E9%83%A8%E8%90%BD%E7%9F%B3%E6%9D%BF%E7%83%A4%E8%82%89-01.jpg"},{"id":8574,"name":"Zailai rice","country":"Taiwan","region":"Taiwan Island","continent":"Elsewhere","qid":"Q123561865","blurb":"rice cultivar","url":"https://en.wikipedia.org/wiki/Zailai_rice","infobox":true},{"id":8575,"name":"upka","country":"Tajikistan","continent":"Asia","qid":"Q65304196","blurb":"Tajik dish"},{"id":8576,"name":"Ming'oko","country":"Tanzania","continent":"Africa","qid":"Q19958198","blurb":"traditional food in Mtwara and Lindi, Tanzania","url":"https://en.wikipedia.org/wiki/Ming'oko","infobox":true},{"id":8577,"name":"Mtori","country":"Tanzania","continent":"Africa","qid":"Q13124305","blurb":"Tanzanian stew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mtori.jpg","url":"https://en.wikipedia.org/wiki/Mtori","infobox":true,"ingredients":["bananas","meat"]},{"id":8578,"name":"Nyama choma","country":"Kenya","continent":"Africa","qid":"Q22328037","blurb":"grilled goat meat","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nyama%20Choma%20%28BBQ%20the%20Kenyan%20way%29.jpg","url":"https://en.wikipedia.org/wiki/Nyama_choma","infobox":true,"ingredients":["Various cuts of meat"],"prepSummary":"Nyama choma traditions are very different from that of a barbecue, even if the method of food preparation is much similar. In Kenya, goat meat is preferred, but beef is also used. Wood and charcoal is seen as the best method to cook the meat as compared to gas grills.","course":"Main course, social dining"},{"id":8579,"name":"Da jiu-jia","country":"China","region":"Yunnan","continent":"Elsewhere","qid":"Q28223958","blurb":"Chinese dish","url":"https://en.wikipedia.org/wiki/Da_jiu-jia","infobox":true,"ingredients":["Meat (usually pork belly)","Erkuai","Spinach","Soy Sauce","Egg"],"course":"Main Course"},{"id":8580,"name":"Chemar","country":"People's Republic of China","region":"Tibet Autonomous Region","continent":"Elsewhere","qid":"Q25673308","blurb":"an auspicious offering to make at the Losar shrine to bring prosperity in the new year"},{"id":8581,"name":"Chura kampo","country":"People's Republic of China","region":"Tibet Autonomous Region","continent":"Elsewhere","qid":"Q2613548","blurb":"tibetan cheese","url":"https://en.wikipedia.org/wiki/Chura_kampo","infobox":true},{"id":8582,"name":"Chura loenpa","country":"People's Republic of China","region":"Tibet Autonomous Region","continent":"Elsewhere","qid":"Q2667800","blurb":"tibetan cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tibetancheese1868.JPG","url":"https://en.wikipedia.org/wiki/Chura_loenpa","infobox":true},{"id":8583,"name":"Djenkoume","country":"Togo","continent":"Africa","qid":"Q3032887","blurb":"Togolese tomato cornmeal fritters","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Plat%20de%20Djenkoum%C3%A9.jpg"},{"id":8584,"name":"carcamusa","country":"Spain","region":"Toledo Province","continent":"Elsewhere","qid":"Q3848112","blurb":"traditional Spanish dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Carcamusas%EF%BC%8CToledo%E5%82%B3%E7%B5%B1%E8%8F%9C%EF%BC%8C%E8%BE%A3%E9%86%AC%E7%87%89%E7%89%9B%E8%82%89%20%2810077288014%29.jpg","url":"https://en.wikipedia.org/wiki/Carcamusas","infobox":true},{"id":8585,"name":"bjawia","country":"Tunisia","continent":"Africa","qid":"Q2905116","blurb":"Tunisian pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/G%C3%A2teaux%20tunisiens%2C%20juin%202017%20DSC%205370.jpg"},{"id":8586,"name":"Borzgane","country":"Tunisia","continent":"Africa","qid":"Q2911386","blurb":"type of couscous","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bourzguene.jpg"},{"id":8587,"name":"Brik danouni","country":"Tunisia","continent":"Africa","qid":"Q140289332","blurb":"Tunisian dish","url":"https://en.wikipedia.org/wiki/Brik_danouni","infobox":true,"ingredients":["Semolina dough","minced meat","egg","cheese","parsley","onion"],"prepSummary":"The dough is typically prepared from semolina, wheat flour, oil or butter, water, and salt. Common fillings include minced meat, onion, parsley, eggs, cheese, olives, and capers, although recipes vary by household and region.","course":"Appetizer"},{"id":8588,"name":"dawama","country":"Tunisia","continent":"Africa","qid":"Q3019208","blurb":"Tunisian pastry"},{"id":8589,"name":"Fricasse","country":"Tunisia","continent":"Africa","qid":"Q938386","blurb":"Tunisian savory stuffed fried pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Le%20fricass%C3%A9.JPG","url":"https://en.wikipedia.org/wiki/Fricasse","infobox":true},{"id":8590,"name":"Kaak warka","country":"Tunisia","continent":"Africa","qid":"Q3201055","blurb":"Tunisian pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/G%C3%A2teaux%20tunisiens%2C%20juin%202017%20DSC%205371.jpg"},{"id":8591,"name":"kefteji","country":"Tunisia","continent":"Africa","qid":"Q3194656","blurb":"Tunisian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kefteji%2C%20Tunisie%202009.jpg"},{"id":8592,"name":"khobz mbesses","country":"Tunisia","continent":"Africa","qid":"Q25388744","blurb":"bread"},{"id":8593,"name":"Lablabi","country":"Tunisia","region":"North Africa","continent":"Africa","qid":"Q1799455","blurb":"Tunisian dish based on chickpeas","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bol%20de%20Leblabi%20de%20Tunisie%2C%2021%20mars%202017.jpg","url":"https://en.wikipedia.org/wiki/Lablabi","infobox":true,"ingredients":["Chickpeas","garlic","cumin","stale bread"],"course":"Main course"},{"id":8594,"name":"Market jelbana","country":"Tunisia","continent":"Africa","qid":"Q22929033","blurb":"Tunisian traditional stew, composed of beef or chicken and peas","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Market%20Jelbana.jpg"},{"id":8595,"name":"mkharek","country":"Tunisia","continent":"Africa","qid":"Q3317405","blurb":"Tunisian pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D9%85%D8%AE%D8%A7%D8%B1%D9%82.jpg"},{"id":8596,"name":"mlabes","country":"Tunisia","region":"Algeria","continent":"Africa","qid":"Q3317412","blurb":"pastry"},{"id":8597,"name":"mlawi","country":"Tunisia","continent":"Africa","qid":"Q24050975","blurb":"bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Melaoui.jpeg"},{"id":8598,"name":"Msoki","country":"Israel","region":"Maghreb","continent":"Africa","qid":"Q3327283","blurb":"soup traditional to Algerian and Tunisian Jews","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Msuki.png","url":"https://en.wikipedia.org/wiki/Msoki","infobox":true,"course":"Main course","originClaims":["Israel","France"]},{"id":8599,"name":"ojja","country":"Tunisia","continent":"Africa","qid":"Q3349987","blurb":"Tunisian dish made with eggs and vegetables","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ojjaauxboulettes.jpg"},{"id":8600,"name":"Pkaila","country":"Tunisia","region":"North Africa","continent":"Africa","qid":"Q2905237","blurb":"Judeo-Tunisian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pkaila.jpg","url":"https://en.wikipedia.org/wiki/Pkaila","infobox":true,"ingredients":["Spinach","beans","olive oil","spices","salt","garlic","couscous"],"course":"Hot"},{"id":8601,"name":"Qâlat daqqa","country":"Tunisia","continent":"Africa","qid":"Q2123759","blurb":"Tunisian spice blend","url":"https://en.wikipedia.org/wiki/Q%C3%A2lat_daqqa","infobox":true},{"id":8602,"name":"radhkha","country":"Tunisia","continent":"Africa","qid":"Q135411212","blurb":"dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tunisian%20cuisine%20-%20Radhkha.jpg"},{"id":8603,"name":"rigouta","country":"Tunisia","continent":"Africa","qid":"Q3431975","blurb":"Tunisian whey cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Olives%2C%20fromage%2C%20rigouta%20de%20Tunisie.jpg","url":"https://en.wikipedia.org/wiki/Rigouta","infobox":true,"prepSummary":"Whey is heated at 80-90 °C to coagulate the proteins (albumins and globulins); the result is then drained in small traditional straw baskets, a clean fabric, or a perforated receptacle made of plastic or metal. The main micro-organisms responsible for the fermentation are Lactococcus lactis and Enterococcus faecalis."},{"id":8604,"name":"shakshuka","country":"Tunisia","region":"Ottoman North Africa","continent":"Africa","qid":"Q2474644","blurb":"dish of eggs with tomato and onion","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Shakshuka1.jpg","url":"https://en.wikipedia.org/wiki/Shakshouka","infobox":true,"ingredients":["Tomatoes","olive oil","peppers","onion","garlic","spices"]},{"id":8605,"name":"Tabouna bread","country":"Tunisia","continent":"Africa","qid":"Q3360607","blurb":"bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tabouna%20bread%20Kairouan.jpg","url":"https://en.wikipedia.org/wiki/Tabouna_bread","infobox":true,"prepSummary":"Made from flour, *tabouna* bread has a round, relatively flat shape. It is most often topped with sesame seeds. Kneading the dough is often described as the most important step in this recipe.","course":"Side dish"},{"id":8606,"name":"tagine malsouka","country":"Tunisia","region":"Mediterranean","continent":"Africa","qid":"Q123015196","blurb":"Tunisian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tajine%20malsouka.JPG","url":"https://en.wikipedia.org/wiki/Tagine_malsouka","infobox":true},{"id":8607,"name":"tajine el bey","country":"Tunisia","continent":"Africa","qid":"Q25388495","blurb":"Tunisian dish"},{"id":8608,"name":"Tbikha","country":"Tunisia","region":"Algeria","continent":"Africa","qid":"Q12221610","blurb":"soup"},{"id":8609,"name":"tea with pine nuts","country":"Tunisia","continent":"Africa","qid":"Q3526267","blurb":"drink","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Th%C3%A9%20aux%20pignons%20de%20Tunisie%2C%2010%20mars%202008.jpg","url":"https://en.wikipedia.org/wiki/Tea_with_pine_nuts","infobox":true},{"id":8610,"name":"Tunisian tarte","country":"Tunisia","continent":"Africa","qid":"Q3514113","blurb":"Tunisian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tajine%20tunisien%20au%20poulet%2C%20novembre%202022.jpg"},{"id":8611,"name":"Açma","country":"Turkey","continent":"Asia","qid":"Q19841241","blurb":"Turkish bread, widely consumed as street food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/A%C3%A7ma%20from%20Turkey.jpg","url":"https://en.wikipedia.org/wiki/A%C3%A7ma","infobox":true},{"id":8612,"name":"Analı kızlı soup","country":"Turkey","region":"Malatya","continent":"Asia","qid":"Q99658926","blurb":"Turkish cuisine soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%22Madre%20e%20hija%22%20%28sopa%20turca%29.jpg","url":"https://en.wikipedia.org/wiki/Anal%C4%B1_k%C4%B1zl%C4%B1_soup","infobox":true,"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8613,"name":"Ankara tava","country":"Turkey","continent":"Asia","qid":"Q6036443","blurb":"Turkish cuisine dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ankara%20tava%20%28dill%20on%20the%20rice%29.jpg"},{"id":8614,"name":"Antep Baklava","country":"Turkey","continent":"Asia","qid":"Q107093014","blurb":"baklava from the City of Gaziantep, Turkey, as recognized by the EU","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Baklava%20and%20ice%20cream.jpg"},{"id":8615,"name":"Arnavut ciğeri","country":"Turkey","region":"Istanbul","continent":"Asia","qid":"Q12808559","blurb":"Turkish cold platter (meze) made of liver","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Albanian%20liver.jpg","url":"https://en.wikipedia.org/wiki/Arnavut_ci%C4%9Feri","infobox":true,"ingredients":["lamb or veal liver","oil","hot pepper","onion","parsley"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8616,"name":"artichoke rechel","country":"Turkey","continent":"Asia","qid":"Q12809408","blurb":"\"reçel\" (Turkish style jam or murabba) made with artichokes"},{"id":8617,"name":"Ayvalık tostu","country":"Turkey","continent":"Asia","qid":"Q85428376","blurb":"warm sandwich from Turkey","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ayval%C4%B1k%20tostu%20-%20Ankara.jpg","url":"https://en.wikipedia.org/wiki/Ayval%C4%B1k_toast","infobox":true,"ingredients":["Bread","sausage"]},{"id":8618,"name":"balık böreği","country":"Turkey","continent":"Asia","qid":"Q21402490","blurb":"Turkish börek made with fish meat"},{"id":8619,"name":"balık ekmek","country":"Turkey","continent":"Asia","qid":"Q17355815","blurb":"fried or grilled fish in a bread loaf","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fish%20sandwich%2C%20Istanbul%2C%20Turkey.JPG","url":"https://en.wikipedia.org/wiki/Bal%C4%B1k_ekmek","infobox":true},{"id":8620,"name":"bazlama","country":"Turkey","continent":"Asia","qid":"Q4811596","blurb":"Turkish flatbread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bazlama.jpg","url":"https://en.wikipedia.org/wiki/Bazlama","infobox":true,"ingredients":["Wheat flour","water","salt","yeast","yogurt"]},{"id":8621,"name":"beyran","country":"Turkey","region":"Gaziantep","continent":"Asia","qid":"Q26806341","blurb":"Turkish soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Beyran%20%28details%29.jpg","url":"https://en.wikipedia.org/wiki/Beyran_soup","infobox":true,"ingredients":["Minced meat","onion","egg","black pepper","salt","lamb meat","butter"],"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8622,"name":"biber salçası","country":"Turkey","continent":"Asia","qid":"Q1707616","blurb":"bell pepper paste","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Biber%20sal%C3%A7as%C4%B1.jpg"},{"id":8623,"name":"bici bici","country":"Turkey","continent":"Asia","qid":"Q6088454","blurb":"light summer dessert from Southern Turkey, especially Adana and Mersin provinces","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bici%20bici.jpg","url":"https://en.wikipedia.org/wiki/Bici_bici","infobox":true,"prepSummary":"' is prepared with crushed ice, starch, and syrup. Once the starch is cooked in water, it is left to cool in a tray and then chopped - this part of the dessert is called bici. Then, it is flavored with the syrup to taste, usually rose flavored, and is draped over ice, finally served with sugar on top."},{"id":8624,"name":"bitter almond cookie","country":"Turkey","continent":"Asia","qid":"Q3243732","blurb":"Turkish kurabiye (cookie)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Acibadem%20Kurabiyesi.jpg","url":"https://en.wikipedia.org/wiki/Ac%C4%B1badem_kurabiyesi"},{"id":8625,"name":"boyoz","country":"Turkey","region":"İzmir Province","continent":"Asia","qid":"Q17372871","blurb":"Turkish sephardic \"çörek\" or bun","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Boyoz%20g%C3%B6sterim.jpg","url":"https://en.wikipedia.org/wiki/Boyoz","infobox":true,"ingredients":["Flour","sunflower oil","tahini"],"city":"İzmir","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8626,"name":"bülbülyuvası","country":"Turkey","region":"Middle East","continent":"Asia","qid":"Q4818958","blurb":"Turkish dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bulbulyuvasi%2C%20Turkish%20dessert.jpg","url":"https://en.wikipedia.org/wiki/B%C3%BClb%C3%BCl_yuvas%C4%B1","infobox":true,"ingredients":["Filo dough","syrup","pistachios"]},{"id":8627,"name":"Bursa cantık pide","country":"Turkey","region":"Bursa Province","continent":"Asia","qid":"Q106111046","blurb":"Turkish içli pide variety","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mini%20pideler.jpg","url":"https://en.wikipedia.org/wiki/Bursa_Cantik_Pide","infobox":true,"ingredients":["Beef","leek"],"course":"Main course","province":"Osmangazi","city":"Bursa","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8628,"name":"büryan","country":"Turkey","continent":"Asia","qid":"Q6006788","blurb":"lamb dish from Turkey, made in an underground oven (like a well)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/F%C4%B1r%C4%B1n%20Kebab%C4%B1.jpg"},{"id":8629,"name":"Bûş","country":"Turkey","continent":"Asia","qid":"Q6929071","blurb":"dish of Kurdish cuisine"},{"id":8630,"name":"cacık","country":"Turkey","continent":"Asia","qid":"Q54815990","blurb":"Turkish dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cacik-1.jpg"},{"id":8631,"name":"Cağ kebabı","country":"Turkey","region":"Erzurum","continent":"Asia","qid":"Q5055611","blurb":"Turkish meal","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ca%C4%9Fkebab%C4%B15.jpg","url":"https://en.wikipedia.org/wiki/Ca%C4%9F_kebab%C4%B1","infobox":true,"ingredients":["Marinated slices of lamb","tail fat","onion","sweet basil","black pepper","salt."],"prepSummary":"Slices of lamb and large quantities of tail fat are left to marinate in a mixture of basil, black pepper, salt and sliced onions for the length of a day. They are then impaled on the spit (Cağ), and stacked thickly. The spit is then locked and transferred to the fire, where there is a fairly complicated device that controls the cooking of the spit. This typically includes a mechanism for turning the meat, another one for raising and lowering it, and also dents on the side to move the stack towards the fire as it gets thinner after servings are repeatedly cut away. The meat used for Cağ kebabı is exclusively lamb.","course":"Kebab","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8632,"name":"Callos con garbanzos","country":"Turkey","continent":"Asia","qid":"Q19961671","blurb":"tripe and chickpea dish, common to Spain and Turkey (nohutlu işkembe yahnisi)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Callos%20con%20garbanzos.jpg"},{"id":8633,"name":"Cennet çamuru","country":"Turkey","continent":"Asia","qid":"Q20202168","blurb":"dessert from the Turkish cuisine"},{"id":8634,"name":"çiğ köfte","country":"Turkey","region":"Eastern Anatolia","continent":"Asia","qid":"Q2444993","blurb":"raw meat or vegan bulgur dish from the Turkish cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tchi%20keuft%C3%A9%20arm%C3%A9niens%20en%20France%20%28novembre%202019%29.jpg","url":"https://en.wikipedia.org/wiki/%C3%87i%C4%9F_k%C3%B6fte","infobox":true,"ingredients":["Raw meat","bulgur","onion","tomato paste","hot red pepper paste","Urfa biber"],"prepSummary":"Bulgur is kneaded with chopped onion and water until it softens. Ground beef or lamb, tomato paste and chopped parsley are then added and mixed until evenly dispersed. The mixture is subsequently kneaded, with seasonings such as cinnamon, cumin, lemon juice and isot (or ground chilli flakes) added progressively; experienced makers continually turn and fold the mixture and may periodically add more isot, parsley or lemon juice to achieve as smooth a consistency as possible.","course":"Appetizer"},{"id":8635,"name":"ciğer kebap","country":"Turkey","continent":"Asia","qid":"Q20113734","blurb":"Pieces of lamb liver and tail fat on a scewer, from the Turkish cuisine, especially southern taste","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ci%C4%9Fer%20Kebab%C4%B1%2C%20Kozan%2001.JPG","url":"https://en.wikipedia.org/wiki/Ci%C4%9Fer_kebab%C4%B1","infobox":true,"ingredients":["Marinated slices of liver with onion","green pepper","other vegetables"],"course":"Kebab"},{"id":8636,"name":"Circassian chicken","country":"Turkey","region":"Circassia","continent":"Asia","qid":"Q6008497","blurb":"chicken dish from the Turkish cuisine","url":"https://en.wikipedia.org/wiki/Circassian_chicken","infobox":true,"ingredients":["Chicken","walnuts"]},{"id":8637,"name":"çılbır","country":"Turkey","continent":"Asia","qid":"Q3678059","blurb":"an egg dish from the Turkish cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%C3%87%C4%B1lb%C4%B1r%20with%20duck-fat%20saut%C3%A9ed%20Ramps%20%2814826584557%29.jpg","url":"https://en.wikipedia.org/wiki/%C3%87%C4%B1lb%C4%B1r","infobox":true},{"id":8638,"name":"Çoban kavurma","country":"Turkey","continent":"Asia","qid":"Q18755741","blurb":"not be confused with \"korma\"","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%C3%87oban%20kavurma%20in%20a%20sahan.jpg"},{"id":8639,"name":"çoban salad","country":"Turkey","continent":"Asia","qid":"Q8077757","blurb":"Turkish cuisine salad","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bira%20ve%20%C3%A7oban%20salata.jpg","url":"https://en.wikipedia.org/wiki/%C3%87oban_salatas%C4%B1","infobox":true,"ingredients":["Tomatoes","cucumbers","onions","green peppers","flat-leaf parsley"]},{"id":8640,"name":"Çökertme","country":"Turkey","continent":"Asia","qid":"Q55638285","blurb":"Turkish meat dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%C3%87%C3%B6kertme%20kebab%C4%B1%20%28cropped%29.jpg","url":"https://en.wikipedia.org/wiki/%C3%87%C3%B6kertme_kebab%C4%B1","infobox":true,"ingredients":["Marinated slices of beef","tomato sauce","green pepper","fried potato."],"course":"Kebab"},{"id":8641,"name":"çörek","country":"Turkey","continent":"Asia","qid":"Q12849581","blurb":"Turkish teatime bread, generally sweet","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%C3%87%C3%B6rek%20in%20a%20plate.jpg","url":"https://en.wikipedia.org/wiki/%C3%87%C3%B6rek"},{"id":8642,"name":"Denizli kebab","country":"Turkey","continent":"Asia","qid":"Q106519594","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Denizli%20kebab%C4%B1.png"},{"id":8643,"name":"dil peyniri","country":"Turkey","continent":"Asia","qid":"Q101208157","blurb":"Turkish cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dil%20peyniri.jpg"},{"id":8644,"name":"Dilber dudağı","country":"Turkey","continent":"Asia","qid":"Q6017615","blurb":"Turkish dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dilber%20duda%C4%9F%C4%B1.JPG","url":"https://en.wikipedia.org/wiki/Dilber_duda%C4%9F%C4%B1","infobox":true,"ingredients":["Egg","yogurt","milk","butter","sunflower oil","baking powder","lemon","flour"]},{"id":8645,"name":"Dimitrakopulo","country":"Turkey","continent":"Asia","qid":"Q21554836","blurb":"Turkish wine brand"},{"id":8646,"name":"dondurma","country":"Turkey","continent":"Asia","qid":"Q141293","blurb":"Turkish variety of ice cream","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dondurma%20with%20kabak.jpg","url":"https://en.wikipedia.org/wiki/Dondurma","infobox":true,"ingredients":["Cream","whipped cream","salep","mastic","sugar"]},{"id":8647,"name":"düğün çorbası","country":"Turkey","continent":"Asia","qid":"Q19838749","blurb":"traditional soup from the Turkish cuisine, which literally means \"wedding soup\" and is served in social occasions like a wedding","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Wedding%20soup%20from%20the%20Turkish%20cuisine.jpg","url":"https://en.wikipedia.org/wiki/D%C3%BC%C4%9F%C3%BCn_%C3%A7orbas%C4%B1","infobox":true,"course":"Main course"},{"id":8648,"name":"dürüm","country":"Turkey","continent":"Asia","qid":"Q16834113","blurb":"Turkish cuisine fast food, similar to \"wrap\"","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/D%C3%BCr%C3%BCm%20D%C3%B6ner.jpg","url":"https://en.wikipedia.org/wiki/D%C3%BCr%C3%BCm","infobox":true},{"id":8649,"name":"Ekmek kadayıfı","country":"Turkey","continent":"Asia","qid":"Q4811799","blurb":"Turkish dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/EKMEK.jpg","url":"https://en.wikipedia.org/wiki/Ekmek_kaday%C4%B1f%C4%B1","infobox":true,"ingredients":["Bread"],"prepSummary":"In modern times, ekmek kadayıfı is sold ready made. All the cook needs to do at home to prepare the dessert is to make the sugar syrup called \"şerbet\" and top the finished dessert with \"kaymak\". To prepare the dessert from scratch with bread, first a piece of bread is carefully hollowed out to make a bread bowl. If the bread is too fresh it may be further dried in an oven. Then, şerbet is poured over the prepared bread. It is important to prepare the bread correctly to maximize absorption of şerbet. When the bread has fully absorbed the şerbet, it softens. The bread bowl can then be filled with kaymak before serving.","course":"Dessert"},{"id":8650,"name":"Elbasan tava","country":"Turkey","continent":"Asia","qid":"Q6038836","blurb":"Turkish dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Elbasan%20tava.jpg"},{"id":8651,"name":"Etli ekmek","country":"Turkey","region":"Konya","continent":"Asia","qid":"Q6744505","blurb":"Turkish \"pide\" from the city and province of Konya","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Etliekmek.jpg","url":"https://en.wikipedia.org/wiki/Etli_ekmek","infobox":true,"ingredients":["Dough","meat"],"prepSummary":"The dough is rolled out thin and topped with a seasoned mixture of minced meat and vegetables. It is traditionally baked in a stone oven, resulting in a thin, crispy flatbread with a flavorful topping. Mutton is commonly used in Konya, giving Etli ekmek its distinctive regional taste.","course":"Main","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8652,"name":"Ezme","country":"Turkey","continent":"Asia","qid":"Q23660813","blurb":"Turkish amuse-bouche, meze and/or hot sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ezme%20Lido%20Restaurant%20Adalar.JPG"},{"id":8653,"name":"fava","country":"Turkey","continent":"Asia","qid":"Q19723512","blurb":"broad bean-based meze from the Turkish cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fava%20amb%20carxofa.jpg","url":"https://en.wikipedia.org/wiki/Fava_(Turkish_dish)","infobox":true,"ingredients":["Favas"],"course":"Meze"},{"id":8654,"name":"Fetîr","country":"Turkey","continent":"Asia","qid":"Q6949924","blurb":"Kurdish meal"},{"id":8655,"name":"fırın sütlaç","country":"Turkey","continent":"Asia","qid":"Q17279856","blurb":"oven-baked version of the Turkish rice pudding known as \"sütlaç\"","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Firinda%20s%C3%BCtla%C3%A7.jpg"},{"id":8656,"name":"Gavurdağı salatası","country":"Turkey","continent":"Asia","qid":"Q6030071","blurb":"Turkish salad","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Gavurda%C4%9F%C4%B1%20salad%20with%20lor%20cheese.jpg"},{"id":8657,"name":"Goralı","country":"Turkey","continent":"Asia","qid":"Q6048146","blurb":"Turkish traditional fast food restaurant and its sandwich"},{"id":8658,"name":"gözleme","country":"Turkey","continent":"Asia","qid":"Q1031787","blurb":"Turkish cuisine dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/G%C3%B6zleme.JPG","url":"https://en.wikipedia.org/wiki/G%C3%B6zleme","infobox":true},{"id":8659,"name":"güllaç","country":"Turkey","continent":"Asia","qid":"Q1501043","blurb":"Turkish dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/G%C3%BClla%C3%A7%20and%20Turkish%20tea.jpg","url":"https://en.wikipedia.org/wiki/G%C3%BClla%C3%A7","infobox":true,"ingredients":["corn starch","wheat flour","walnuts","milk","pomegranate"],"course":"Dessert"},{"id":8660,"name":"Hamsi tava","country":"Turkey","continent":"Asia","qid":"Q19979570","blurb":"fried \"hamsi\" (European anchovies) dish in the Black Sea Region cuisine of Turkey","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hamsi%20tava%2C%20roka%2C%20lemon%20and%20red%20onions.jpg"},{"id":8661,"name":"Hamsili pilav","country":"Turkey","continent":"Asia","qid":"Q20203475","blurb":"Turkish cuisine (Black Sea Region) rice dish with \"hamsi\" fish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hamsili%20pilav.jpg"},{"id":8662,"name":"hanımgöbeği","country":"Turkey","continent":"Asia","qid":"Q6469877","blurb":"Turkish cuisine dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Saray%20tatl%C4%B1s%C4%B1.jpg","url":"https://en.wikipedia.org/wiki/Lady's_navel","infobox":true,"ingredients":["Choux pastry","syrup"]},{"id":8663,"name":"Haşhaşlı çörek","country":"Turkey","continent":"Asia","qid":"Q17255569","blurb":"Turkish \"çörek\" with poppy seeds.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Poppy%20seed%20%C3%A7%C3%B6rek%20from%20Turkey.jpg"},{"id":8664,"name":"haşıl","country":"Turkey","continent":"Asia","qid":"Q97207900","blurb":"Turkish dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ha%C5%9F%C4%B1l01.jpg"},{"id":8665,"name":"hoşmerim","country":"Turkey","continent":"Asia","qid":"Q6076542","blurb":"cheese-based Turkish dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hosmerim.jpg","url":"https://en.wikipedia.org/wiki/Ho%C5%9Fmerim","infobox":true,"ingredients":["Semolina","cheese","sugar","milk","almond"],"course":"Dessert"},{"id":8666,"name":"hünkârbeğendi","country":"Turkey","continent":"Asia","qid":"Q6027429","blurb":"Meat dish with an eggplant-cheese pure, from the Turkish cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/H%C3%BCnkarbe%C4%9Fendi.jpg","url":"https://en.wikipedia.org/wiki/H%C3%BCnk%C3%A2rbe%C4%9Fendi","infobox":true},{"id":8667,"name":"Iced almond","country":"Turkey","continent":"Asia","qid":"Q117320002","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Buzlu%20badem.png"},{"id":8668,"name":"İnegöl meatballs","country":"Turkey","region":"Bursa Province","continent":"Asia","qid":"Q14931087","blurb":"Turkish köfte variety from İnegöl, Bursa","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%C4%B0neg%C3%B6l%20k%C3%B6fte.jpg","url":"https://en.wikipedia.org/wiki/%C4%B0neg%C3%B6l_meatballs","infobox":true,"ingredients":["Meat (lamb or beef)","breadcrumbs","onion"],"prepSummary":"Kneaded in a round shape, the meatballs are usually cooked on a grill. The fame of İnegöl meatballs has spread throughout Turkey. Production of İnegöl meatballs started in the 1930s and quickly spread all over the country. The most important feature of Inegol meatballs is that no seasoning is used other than salt. Each meatball is between 12 and 15 grams and round, though some places make them flat as well. İnegöl meatballs can consist of veal, lamb, salt, sodium-bicarbonate and onion mixture in specific proportions.","course":"Main course","province":"İnegöl","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8669,"name":"İskilip dolması","country":"Turkey","continent":"Asia","qid":"Q6068180","blurb":"Turkish dish from İskilip, Çorum","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Iskilip%20dolmasi.jpg","url":"https://en.wikipedia.org/wiki/%C4%B0skilip_dolmas%C4%B1","infobox":true},{"id":8670,"name":"Izmir bomb","country":"Turkey","region":"İzmir Province","continent":"Asia","qid":"Q12812924","blurb":"Turkish dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%C4%B0zmir%20bombas%C4%B1.jpg","url":"https://en.wikipedia.org/wiki/%C4%B0zmir_Bomb_Kurabiye","infobox":true,"ingredients":["praline","flour","baking soda","salt","butter","granulated sugar","powdered sugar","egg"],"city":"İzmir","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8671,"name":"ıslama köfte","country":"Turkey","continent":"Asia","qid":"Q6002018","blurb":"Turkish kofte (köfte) variant","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Islama%20k%C3%B6fte.jpg","url":"https://en.wikipedia.org/wiki/Islama_k%C3%B6fte","infobox":true,"ingredients":["meat","spice","broth","bread"]},{"id":8672,"name":"kabak kalye","country":"Turkey","continent":"Asia","qid":"Q19819989","blurb":"light dish of spring courgettes, from the Turkish cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kabak%20kalye.jpg"},{"id":8673,"name":"kağıt kebabı","country":"Turkey","region":"Hatay","continent":"Asia","qid":"Q6009729","blurb":"Turkish dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kag%C4%B1t%20kebab%C4%B1.jpg","url":"https://en.wikipedia.org/wiki/Ka%C4%9F%C4%B1t_kebab%C4%B1","infobox":true,"ingredients":["Tomato","pepper","mincemeat"],"course":"Kebab","province":"Antakya İlçesi","city":"Antakya","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8674,"name":"kalburabastı","country":"Turkey","continent":"Asia","qid":"Q8055913","blurb":"Turkish dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Baklava%20G%C3%B6reme.JPG","url":"https://en.wikipedia.org/wiki/Kalburabast%C4%B1","infobox":true,"ingredients":["Flour","oil","syrup","nuts"],"course":"Dessert"},{"id":8675,"name":"Kandil simidi","country":"Turkey","continent":"Asia","qid":"Q6013161","blurb":"special circular bread with sesame or \"çörekotu\" made for certain religious days","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kandil%20simidi.jpg","url":"https://en.wikipedia.org/wiki/Kandil_simidi","infobox":true,"ingredients":["sesame seeds"]},{"id":8676,"name":"Karadeniz pidesi","country":"Turkey","continent":"Asia","qid":"Q6077919","blurb":"Turkish oven-baked dish consisting of a \"pide\" flatbread with a filling or topping.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bafra%20pidesi.jpg"},{"id":8677,"name":"karnıyarık","country":"Turkey","continent":"Asia","qid":"Q3497556","blurb":"eggplant and meat dish from the Turkish cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Meal%20in%20Turkey.jpg","url":"https://en.wikipedia.org/wiki/Karn%C4%B1yar%C4%B1k","infobox":true,"ingredients":["Eggplant","onions","garlic","black pepper","tomatoes","parsley","ground meat"]},{"id":8678,"name":"Kars gravyer cheese","country":"Turkey","continent":"Asia","qid":"Q16852388","blurb":"Turkish cheese similar to Emmental although its name suggests Gruyère","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kars%20gruyere.jpg","url":"https://en.wikipedia.org/wiki/Kars_gravyer_cheese","infobox":true},{"id":8679,"name":"kaşar","country":"Turkey","continent":"Asia","qid":"Q1737615","blurb":"Turkish cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ka%C5%9Far%20peyniri.jpg"},{"id":8680,"name":"kavurma","country":"Turkey","region":"Central Asia","continent":"Asia","qid":"Q20064322","blurb":"Turkish meat conservation tecnique and meat conserved as such","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kavurma%20closeup.jpg","url":"https://en.wikipedia.org/wiki/Kavurma","infobox":true,"ingredients":["Lamb","mutton or beef meat","onions","chili pepper"],"course":"Main course, appetiser, side dish"},{"id":8681,"name":"Kayseri yağlaması","country":"Turkey","continent":"Asia","qid":"Q5999895","blurb":"Turkish dish from Kayseri","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kayseri%20ya%C4%9Flamas%C4%B1%20in%20Ankara.jpg"},{"id":8682,"name":"Kaz tiridi","country":"Turkey","continent":"Asia","qid":"Q19515766","blurb":"dish from the Turkish cuisine consisting mainly of domestic goose meat, bulgur and \"yufka\"","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kaz%20tiridi%20in%20Turkey%2C%20una%20especialidad%20de%20Samsun..jpg"},{"id":8683,"name":"kebab sandwich","country":"Turkey","continent":"Asia","qid":"Q135989793","blurb":"sandwich that is, generally sold in kebab shops","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/D%C3%B6ner%20Kebab%20%2810582151414%29.jpg"},{"id":8684,"name":"kelle","country":"Turkey","continent":"Asia","qid":"Q5015370","blurb":"Turkish dish made of head meat (generally sheep)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kelle%20on%20a%20plate.jpg"},{"id":8685,"name":"Kemalpaşa dessert","country":"Turkey","continent":"Asia","qid":"Q18043321","blurb":"Turkish dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kemalpa%C5%9Fa.jpg","url":"https://en.wikipedia.org/wiki/Kemal_Pasha_dessert","infobox":true,"ingredients":["Dough of flour","unsalted cheese","semolina","egg","water","baking powder"],"course":"Dessert"},{"id":8686,"name":"Keşkül","country":"Turkey","continent":"Asia","qid":"Q6398629","blurb":"milk and almond pudding from the Turkish cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Turkish%20ke%C5%9Fk%C3%BCl.jpg","url":"https://en.wikipedia.org/wiki/Ke%C5%9Fk%C3%BCl","infobox":true,"ingredients":["Almonds","milk"]},{"id":8687,"name":"kesme","country":"Turkey","region":"Central Asia","continent":"Asia","qid":"Q3668413","blurb":"traditional egg noodles found in various Turkic cuisines","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bowl%20of%20kesme%202.jpg","url":"https://en.wikipedia.org/wiki/Kesme","infobox":true,"ingredients":["Flour","water","salt","an egg"],"prepSummary":"The dough for kesme usually consists of flour, water, salt, and an egg. The dough is rolled out into a large thin circle, and left to dry for a while. It is then lightly floured, folded over several times accordion-style, and sliced into strips, which are then separated. The process has been illustrated, step by step. The kesme may be boiled immediately in a broth often containing ingredients such as potatoes, meat, carrots, peppers, and tomatoes, or left to harden and stored."},{"id":8688,"name":"kısır","country":"Turkey","continent":"Asia","qid":"Q1049425","blurb":"meze and teatime dish from the Turkish cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kisir.jpg","url":"https://en.wikipedia.org/wiki/K%C4%B1s%C4%B1r","infobox":true,"ingredients":["Finely ground bulgur","parsley","tomato paste"],"course":"Side dish, salad, meze"},{"id":8689,"name":"kıvratma","country":"Turkey","continent":"Asia","qid":"Q107337960","blurb":"Turkish dessert, common to the Central Black Sea Region"},{"id":8690,"name":"Kolot","country":"Turkey","continent":"Asia","qid":"Q6427832","blurb":"Type of bread roll from Turkey","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pideli%20k%C3%B6fte%20-%20Istanbul.jpg","url":"https://en.wikipedia.org/wiki/Kolot","infobox":true},{"id":8691,"name":"Kömbe","country":"Turkey","continent":"Asia","qid":"Q12841103","blurb":"kind of sweet bread, or çörek","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/K%C3%B6mbe%20from%20Osmaniye.jpg","url":"https://en.wikipedia.org/wiki/K%C3%B6mbe","infobox":true,"course":"Hot"},{"id":8692,"name":"kumpir","country":"Turkey","region":"Balkans","continent":"Asia","qid":"Q15427731","blurb":"Turkish baked potato dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kumpir2.jpg","url":"https://en.wikipedia.org/wiki/Kumpir","infobox":true,"ingredients":["Potato"],"prepSummary":"It is made with potatoes wrapped with aluminum foil and baked in special ovens. The potatoes are cut straight from the middle and the insides are mixed with unsalted butter and puréed with cheese added."},{"id":8693,"name":"kumru","country":"Turkey","continent":"Asia","qid":"Q4833482","blurb":"Turkish sandwich, especially from the Aegean region (İzmir and env.)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kumru%20in%20%C3%87e%C5%9Fme.jpg","url":"https://en.wikipedia.org/wiki/Kumru_(sandwich)","infobox":true},{"id":8694,"name":"Kun","country":"Turkey","continent":"Asia","qid":"Q6979199","blurb":"Kurdish food"},{"id":8695,"name":"Kuru dolma","country":"Turkey","continent":"Asia","qid":"Q116376977","blurb":"dried eggplant dish of Turkey","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kuru%20dolma%202023.jpg"},{"id":8696,"name":"kuru fasulye","country":"Turkey","continent":"Asia","qid":"Q16906849","blurb":"Turkish bean stew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Etli%20kuru%20fasulye.jpg","url":"https://en.wikipedia.org/wiki/Kuru_fasulye","infobox":true,"ingredients":["white beans","olive oil","onion","tomato paste or tomato sauce"]},{"id":8697,"name":"kuymak","country":"Turkey","region":"Black Sea region","continent":"Asia","qid":"Q3676186","blurb":"cornmeal, butter and cheese dish from the central-eastern Black Sea Region of Turkey","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%C3%87aml%C4%B1hem%C5%9Fin%20--%20Muhlama%20%285019844858%29.jpg","url":"https://en.wikipedia.org/wiki/Kuymak","infobox":true,"ingredients":["Minci or golot cheese","cornmeal or wheat flour","cream or butter","water"],"originClaims":["Turkey","Serbia"]},{"id":8698,"name":"kuzu fırın","country":"Turkey","continent":"Asia","qid":"Q6012372","blurb":"lamb dish from the cuisine of Turkey","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kuzu%20incik%20%28f%C4%B1r%C4%B1n%29.jpg","url":"https://en.wikipedia.org/wiki/Kuzu_tand%C4%B1r","infobox":true},{"id":8699,"name":"Kuzu haşlama","country":"Turkey","continent":"Asia","qid":"Q20108295","blurb":"mutton or lamb stew from Turkey","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kuzu%20incik%20%28haslama%29.jpg","url":"https://en.wikipedia.org/wiki/Kuzu_ha%C5%9Flama","infobox":true,"prepSummary":"The simple broth is flavored with salt, garlic, whole black peppercorns and spices which may include dried mint, aleppo pepper, and bay leaves. The shanks are first briefly sauteed with the ring-cut onions. The water is added, and bone-in lamb is boiled for about an hour before the vegetables are added. The dish may also be made terbiyeli, a variation that includes a sauce made from egg yolk, yogurt, flour and lemon juice that is added shortly before the dish is finished cooking."},{"id":8700,"name":"kuzu kapama","country":"Turkey","continent":"Asia","qid":"Q6042330","blurb":"traditional lamb dish from the Turkish cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kuzu%20kapama%20with%20lamb%20shank.jpg"},{"id":8701,"name":"kuzu paça","country":"Turkey","continent":"Asia","qid":"Q18692770","blurb":"lamb offal dish from Turkey","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kuzu%20pa%C3%A7a.jpg"},{"id":8702,"name":"Lakerda","country":"Turkey","region":"Balkans","continent":"Asia","qid":"Q6478911","blurb":"Turkish style salted fish (bonito)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hamsi%20lakerda.jpg","url":"https://en.wikipedia.org/wiki/Lakerda","infobox":true,"ingredients":["Pickled bonito"],"prepSummary":"Steaks of bonito are boned, soaked in brine, then salted and weighted for about a week. They are then ready to eat, or may be stored in olive oil. Sometimes large mackerel or small tuna are used instead of bonito."},{"id":8703,"name":"Laz böreği","country":"Turkey","continent":"Asia","qid":"Q28812188","blurb":"Turkish dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Real%20laz%20b%C3%B6re%C4%9Fi%20%28with%20pepper%29.jpg","url":"https://en.wikipedia.org/wiki/Laz_b%C3%B6re%C4%9Fi"},{"id":8704,"name":"Love Is…","country":"Turkey","continent":"Asia","qid":"Q4043227","blurb":"Turkish chewing gum brand"},{"id":8705,"name":"macun şekeri","country":"Turkey","continent":"Asia","qid":"Q9026659","blurb":"traditional Turkish confectionery that comes in varios colours","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Macun%20%C5%9Fekeri.jpg","url":"https://en.wikipedia.org/wiki/Macun","infobox":true},{"id":8706,"name":"Manisa kebap","country":"Turkey","continent":"Asia","qid":"Q6006053","blurb":"Turkish cuisine meat dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kebab%20of%20Manisa.jpg"},{"id":8707,"name":"Marshall","country":"Turkey","continent":"Asia","qid":"Q136035763","blurb":"Registered signature cake of Ulus Patisserie","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/20250830%20Mar%C5%9Fal%20Pasta%2001.jpg"},{"id":8708,"name":"menemen","country":"Turkey","region":"İzmir Province","continent":"Asia","qid":"Q1920415","blurb":"Turkish tomato, fresh pepper and optional onion with egg.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Menemen%20%2849657982813%29.jpg","url":"https://en.wikipedia.org/wiki/Menemen_(food)","infobox":true,"ingredients":["Eggs","tomato","green peppers","spices such as ground black","red pepper","salt","oregano","onion"],"prepSummary":"The tomatoes used for menemen are typically finely diced, although it has variations of grated and in form of canned pastes. Grated and diced tomatoes can also be mixed together to have various textures. If onions are of preference, they may be added to the pan with the green chili peppers while they are sautéed with heated butter or oil. Aleppo pepper may be added. The addition of onions is often debated and it is commonly used when menemen is not eaten in breakfast but as the main dish. Some Turkish cooks like Saniye Anne insist that a proper menemen cannot be made without onions. In 2018, Turkish food critic launched a Twitter poll to resolve the discussion about onion within menemen.","course":"Breakfast","province":"Menemen","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8709,"name":"meyhane pilavı","country":"Turkey","continent":"Asia","qid":"Q85973066","blurb":"Turkish bulgur dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tavuklu%20bulgur.jpg"},{"id":8710,"name":"meze","country":"Turkey","continent":"Asia","qid":"Q818674","blurb":"small dish in the cuisine of the Near East and Balkans","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Meze.jpg","url":"https://en.wikipedia.org/wiki/Meze","infobox":true},{"id":8711,"name":"milk pilaf","country":"Turkey","continent":"Asia","qid":"Q20875713","blurb":"Turkish pilav (pilaf) variety with milk"},{"id":8712,"name":"mücver","country":"Turkey","continent":"Asia","qid":"Q15730394","blurb":"egg-fried courgette dish from the Turkish cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Turkish%20fritters.jpg","url":"https://en.wikipedia.org/wiki/M%C3%BCcver","infobox":true,"ingredients":["Grated zucchini (courgette) or potatoes","egg","onion","dill","cheese","flour."],"course":"Hot"},{"id":8713,"name":"muhlama","country":"Turkey","continent":"Asia","qid":"Q110584431","blurb":"Meal made from Rize region cheese and corn flour","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rize%20Muhlamas%C4%B1.jpg"},{"id":8714,"name":"Mumbar dolması","country":"Turkey","region":"Armenia","continent":"Asia","qid":"Q55648415","blurb":"Anatolian sausage","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mumbar.jpg","url":"https://en.wikipedia.org/wiki/Mumbar_dolmas%C4%B1"},{"id":8715,"name":"nettle soup","country":"Turkey","region":"Northern Europe","continent":"Asia","qid":"Q7000528","blurb":"traditional soup prepared from stinging nettles","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/St%20John%20Restaurant%2C%20Smithfield%2C%20London%20%283445306202%29.jpg","url":"https://en.wikipedia.org/wiki/Nettle_soup","infobox":true,"ingredients":["Stinging nettles"]},{"id":8716,"name":"nokul","country":"Turkey","continent":"Asia","qid":"Q4822464","blurb":"Turkish dessert, especially from the central Black Sea Region","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Samsun%20y%C3%B6resi-Nokul.jpg","url":"https://en.wikipedia.org/wiki/Nokul","infobox":true,"ingredients":["Walnuts","poppy seeds","beyaz peynir"],"course":"Main course","originClaims":["Turkey","Bulgaria"]},{"id":8717,"name":"paçanga","country":"Turkey","continent":"Asia","qid":"Q6581424","blurb":"Turkish börek type","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pa%C3%A7anga%20b%C3%B6re%C4%9Fi.jpg","url":"https://en.wikipedia.org/wiki/Pa%C3%A7anga_b%C3%B6re%C4%9Fi"},{"id":8718,"name":"pandispanya","country":"Turkey","continent":"Asia","qid":"Q17373825","blurb":"Turkish cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cacao%20Pandispanya.png"},{"id":8719,"name":"pastırma","country":"Turkey","continent":"Asia","qid":"Q2056399","blurb":"Anatolian cuisine cold cut, also found in neighbouring countries","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Iraqi%20Pastirma-Mosul%2002.jpg","url":"https://en.wikipedia.org/wiki/Pastirma","infobox":true,"prepSummary":"Pastirma is prepared by salting the meat, then washing it with water and letting it dry for ten to 15 days. After that the blood and salt is squeezed out of the meat which is then covered with a cumin paste called çemen (lit. \"fenugreek\") prepared with crushed cumin, fenugreek, garlic, and hot paprika, followed by thorough air-drying."},{"id":8720,"name":"patlıcanlı köfte","country":"Turkey","continent":"Asia","qid":"Q20108616","blurb":"Turkish meatball stew with eggplants","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Patlicanli%20kofte.jpg"},{"id":8721,"name":"Pepeçura","country":"Turkey","continent":"Asia","qid":"Q15686391","blurb":"Turkish grape dessert from the Black Sea Region","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pepecura.JPG","url":"https://en.wikipedia.org/wiki/Pepe%C3%A7ura","infobox":true,"ingredients":["Grape must","flour"]},{"id":8722,"name":"perdeli pilav","country":"Turkey","continent":"Asia","qid":"Q7167670","blurb":"Turkish \"pilav\" dish in \"yufka\"","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Perde%20pilav.jpg","url":"https://en.wikipedia.org/wiki/Perdeli_pilav","infobox":true},{"id":8723,"name":"Peynir helva","country":"Turkey","continent":"Asia","qid":"Q6018508","blurb":"cheese-based dessert from the Turkish cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Peynir%20helvas%C4%B1%2C%20Ankara.jpg"},{"id":8724,"name":"peynirli pide","country":"Turkey","continent":"Asia","qid":"Q96741549","blurb":"Turkish pide type","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Peynirli%20pide%20from%20G%C3%B6rele.jpg","url":"https://en.wikipedia.org/wiki/Peinirli","infobox":true},{"id":8725,"name":"pide","country":"Turkey","continent":"Asia","qid":"Q4815005","blurb":"Turkish oven-baked flatbread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/T%C3%BCrk%20pidesi.jpg"},{"id":8726,"name":"pide","country":"Turkey","continent":"Asia","qid":"Q96741829","blurb":"Turkish flatbread dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pastirmali%20pide.jpg","url":"https://en.wikipedia.org/wiki/%C4%B0%C3%A7li_pide","infobox":true,"ingredients":["Beef","leek","dough","meat","cheese","tahini"],"course":"Main course"},{"id":8727,"name":"pilav","country":"Turkey","continent":"Asia","qid":"Q17271604","blurb":"Turkish style rice, bulgur or pasta dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Turkish%20pilav.jpg"},{"id":8728,"name":"pirzola","country":"Turkey","continent":"Asia","qid":"Q21479763","blurb":"Turkish style lamb chops","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pirzola%20with%20shallots.jpg"},{"id":8729,"name":"pişmaniye","country":"Turkey","region":"Kocaeli","continent":"Asia","qid":"Q839910","blurb":"Turkish sweet","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pismaniye%201%20%28Piotr%20Kuczynski%29.jpg","url":"https://en.wikipedia.org/wiki/Pi%C5%9Fmaniye","infobox":true,"ingredients":["Flour","butter","pulled sugar"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8731,"name":"pumpkin dessert","country":"Turkey","continent":"Asia","qid":"Q6022608","blurb":"dessert from the Turkish cuisine, made with pumpkins.","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kabak%20and%20kaymak.jpg","url":"https://en.wikipedia.org/wiki/Kabak_tatl%C4%B1s%C4%B1","infobox":true,"ingredients":["Pumpkin"],"course":"Dessert"},{"id":8733,"name":"purslane stew","country":"Turkey","continent":"Asia","qid":"Q21083016","blurb":"Turkish dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Semizotu%20yeme%C4%9Fi.jpg"},{"id":8734,"name":"quince dessert","country":"Turkey","continent":"Asia","qid":"Q7272094","blurb":"Turkish dessert made with quince fruits","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ayva%20tatl%C4%B1s%C4%B1%20%28Turkish%20quince%20dessert%29.jpg","url":"https://en.wikipedia.org/wiki/Ayva_tatl%C4%B1s%C4%B1","infobox":true,"ingredients":["Quince fruit","cloves","water","sugar","kaymak","walnuts for topping","decoration"],"course":"Dessert"},{"id":8735,"name":"Ramadan pide","country":"Turkey","continent":"Asia","qid":"Q13644362","blurb":"Turkish traditional bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ramazan%20pidesi.jpg","url":"https://en.wikipedia.org/wiki/Ramazan_pidesi","infobox":true,"ingredients":["Wheat flour","yeast"]},{"id":8736,"name":"rice-stuffed artichoke","country":"Turkey","continent":"Asia","qid":"Q16878589","blurb":"rice-stuffed artichoke, from the Turkish cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Enginar%20dolma.jpg"},{"id":8737,"name":"rummaneyye","country":"Turkey","region":"Arab world","continent":"Asia","qid":"Q35586024","blurb":"Palestinian dish made of lentils and eggplant, leavened with pomegranate juice or molasses","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Iamboninus%20Liber%20de%20ferculis%20BNF%20latin%209328%20f%20159r%20Romania.jpg","url":"https://en.wikipedia.org/wiki/Rummaniyeh","infobox":true,"ingredients":["Pomegranate juice"]},{"id":8738,"name":"şehriye","country":"Turkey","continent":"Asia","qid":"Q4822264","blurb":"Turkish pasta used in soups and other dishes","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tel%20ve%20arpa%20%C5%9Fehriye.jpg","url":"https://en.wikipedia.org/wiki/%C5%9Eehriye","infobox":true,"ingredients":["hard wheat flour","eggs","milk","salt"]},{"id":8739,"name":"semolina halva","country":"Turkey","continent":"Asia","qid":"Q134298782","blurb":"Turkish dessert"},{"id":8740,"name":"shish taouk","country":"Turkey","continent":"Asia","qid":"Q2963355","blurb":"dish of Levantine cuisine, skewers of marinated chicken pieces","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Turkish%20tavuk%20shish.jpg","url":"https://en.wikipedia.org/wiki/Shish_taouk","infobox":true,"ingredients":["Chicken"],"prepSummary":"The dish consists of cubes of chicken that are marinated, then skewered and grilled. Common marinades are based upon yogurt and lemon juice or tomato puree, though there are other variations."},{"id":8741,"name":"şöbiyet","country":"Turkey","continent":"Asia","qid":"Q16931986","blurb":"a yufka-based dessert from the Turkish cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%C5%9E%C3%B6biyet%2C%20Baklava%20and%20Kaday%C4%B1f.jpg","url":"https://en.wikipedia.org/wiki/%C5%9E%C3%B6biyet"},{"id":8742,"name":"somun","country":"Turkey","continent":"Asia","qid":"Q3491553","blurb":"round bread from Turkish cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Somun%20bread%20from%20Turkey.jpg"},{"id":8743,"name":"stuffed artichoke","country":"Turkey","continent":"Asia","qid":"Q12809407","blurb":"artichoke dishes made by filling the flower","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Zeytinyagli%20Enginar.jpg"},{"id":8744,"name":"Stuffed mallow","country":"Turkey","region":"Kurdistan","continent":"Asia","qid":"Q16951552","blurb":"Stuffed leaves dish made from malva","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dolmadakia%20%CE%BC%CE%BF%CE%BB%CF%8C%CF%87%CE%B1%20malva%20sylvestris.jpg","url":"https://en.wikipedia.org/wiki/Stuffed_mallow","infobox":true,"course":"Hot"},{"id":8745,"name":"stuffed onions","country":"Turkey","continent":"Asia","qid":"Q7554467","blurb":"Traditional dish with stuffed onions","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/2018-07-28-Gef%C3%BCllte%20Zwiebeln-9882.jpg","url":"https://en.wikipedia.org/wiki/Sogan-dolma"},{"id":8746,"name":"stuffed squash","country":"Turkey","region":"The Balkans","continent":"Asia","qid":"Q6434737","blurb":"dish common in the former Ottoman Empire","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Punjene%20tikvice.jpg","url":"https://en.wikipedia.org/wiki/Stuffed_squash","infobox":true,"ingredients":["Summer squashes","minced meat","rice"],"prepSummary":"The placenta and seeds of larger, shorter, cylindrical immature squashes are pulled off, and the further proceeding is similar as for punjene paprike or sarma. Often, punjene tikvice (stuffed squashes) and punjene paprike (stuffed peppers) are made together, as a mixed dish.","course":"Main course"},{"id":8747,"name":"sujuk","country":"Turkey","region":"Central Asia","continent":"Asia","qid":"Q1432724","blurb":"dry, spicy, fermented sausage of several Anatolian, Balkan, Middle Eastern and Central Asian cuisines","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sucuk-1.jpg","url":"https://en.wikipedia.org/wiki/Sujuk","infobox":true,"ingredients":["Ground meat (usually beef","lamb)","cumin","garlic","salt","red pepper"],"prepSummary":"In Turkey, beef is the main raw material for sucuk production. At the beginning of the process the meat is preground in plates and tested for its fat content. Afterwards the meat is mixed with curing salt, which contains 0.5% sodium nitrite, and stored for 8–16 hours in for further processing. Later the preground meat is mixed with frozen and ground tail fat, beef tallow, suet and additives like spices, ascorbate, dextrose and starter culture. The mixture is ground again in plates, which forms the mosaic structure of sucuk. Thenceforth the product is filled in casings made of collagen or fiber and these casings are twisted or tied to portionize sucuk."},{"id":8748,"name":"sulu köfte","country":"Turkey","region":"Balkans","continent":"Asia","qid":"Q16963428","blurb":"Turkish \"köfte\" dish with its own soup or broth, or better a Turkish stew with meatballs","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sulu%20kofte%20in%20Ankara.jpg","url":"https://en.wikipedia.org/wiki/Sulu_k%C3%B6fte","infobox":true,"ingredients":["Ground meat","rice","spices","broth"],"course":"Hot"},{"id":8749,"name":"supangle","country":"Turkey","continent":"Asia","qid":"Q19612571","blurb":"Turkish cuisine pudding dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Supangle%202.jpg","url":"https://en.wikipedia.org/wiki/Supangle","infobox":true,"prepSummary":"Supangle is cooked from milk, sugar, flour, and cocoa powder, with butter and chocolate added. The bottom layer of supangle consists of cake, cookie, or biscuits, for which leftovers may be used. It is decorated with ground pistachio or shredded coconut and served cold."},{"id":8750,"name":"Sütlü Nuriye","country":"Turkey","continent":"Asia","qid":"Q7666782","blurb":"Turkish dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/S%C3%BCtl%C3%BC%20nuriye.jpg","url":"https://en.wikipedia.org/wiki/S%C3%BCtl%C3%BC_Nuriye","infobox":true,"ingredients":["Dough","butter","hazelnuts or walnuts","sugar","water","lemon juice","milk"],"course":"Dessert"},{"id":8751,"name":"taboon bread","country":"Turkey","continent":"Asia","qid":"Q987291","blurb":"type of bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lch%20%2820%29.JPEG","url":"https://en.wikipedia.org/wiki/Taboon_bread"},{"id":8752,"name":"tahini roll","country":"Turkey","region":"Armenia","continent":"Asia","qid":"Q6029320","blurb":"Turkish sweet bun (çörek) with tahini","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tahinli%20%C3%A7%C3%B6rek%20from%20Ankara.jpg","url":"https://en.wikipedia.org/wiki/Tahini_roll","infobox":true,"ingredients":["Dough","tahini","sugar","cinnamon"],"prepSummary":"The dough includes sugar and oil and has a texture between a bread and a cookie. It is leavened with yeast and can be baked after the first rise. Sometimes the pastry may be soaked in syrup of sugar or honey and flavored with cinnamon. Tahini rolls are made by rolling the dough flat, spreading it with the tahini mixture, sprinkling with sugar and rolling into a log shape."},{"id":8753,"name":"tahinli pide","country":"Turkey","continent":"Asia","qid":"Q7675482","blurb":"pide sort (sweet)","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pide%20%28meal%29.jpg","url":"https://en.wikipedia.org/wiki/Tahinli_pide","infobox":true,"ingredients":["tahini (sesame paste)"]},{"id":8754,"name":"tas kebab","country":"Turkey","continent":"Asia","qid":"Q18671599","blurb":"Turkish veal or mutton stew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tas%20kebabi.jpg","url":"https://en.wikipedia.org/wiki/Tas_kebab","infobox":true},{"id":8755,"name":"Tatar böreği","country":"Turkey","region":"Eskişehir","continent":"Asia","qid":"Q6000077","blurb":"Turkish foodstuffs","url":"https://en.wikipedia.org/wiki/Tatar_b%C3%B6re%C4%9Fi","infobox":true,"ingredients":["Dough","yogurt","meat"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8756,"name":"tavukgöğsü","country":"Turkey","continent":"Asia","qid":"Q1505500","blurb":"Turkish milk pudding","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tavuk%20G%C3%B6%C4%9Fs%C3%BC.JPG","url":"https://en.wikipedia.org/wiki/Tavukg%C3%B6%C4%9Fs%C3%BC","infobox":true,"ingredients":["Chicken","milk","sugar","rice flour"],"course":"Dessert"},{"id":8757,"name":"testi kebabı","country":"Turkey","continent":"Asia","qid":"Q6051251","blurb":"lamb dish from the Turkish cuisine cooked inside an earthenware jug on an open fire","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/TestiKebabGoreme.jpg"},{"id":8758,"name":"Tırşik çorbası","country":"Turkey","continent":"Asia","qid":"Q6083159","blurb":"poisonous plant"},{"id":8759,"name":"Tokat kebabı","country":"Turkey","continent":"Asia","qid":"Q6049723","blurb":"lamb dish from the Turkish cuisine made in a black oven","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tokat%20kebap.jpg"},{"id":8760,"name":"Toros salad","country":"Turkey","continent":"Asia","qid":"Q75761914","blurb":"Eggplant-based salad"},{"id":8761,"name":"Turkish mantı","country":"Turkey","continent":"Asia","qid":"Q68594050","blurb":"food from Turkish cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Manti.jpg"},{"id":8762,"name":"Turkish ring dessert","country":"Turkey","continent":"Asia","qid":"Q109391479","blurb":"Turkish dessert with sherbet","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bir%20halka%20tatl%C4%B1s%C4%B1.jpg"},{"id":8763,"name":"Turkish style semolina dessert","country":"Turkey","continent":"Asia","qid":"Q26212501","blurb":"Turkish cuisine dessert, generally served with ice cream, sometimes in the hollow inside","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dondurmal%C4%B1%20irmik.jpg"},{"id":8764,"name":"türlü","country":"Turkey","continent":"Asia","qid":"Q23034858","blurb":"Turkish vegetable stew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/T%C3%BCrl%C3%BC%20plate.jpg","url":"https://en.wikipedia.org/wiki/T%C3%BCrl%C3%BC","infobox":true,"course":"Main"},{"id":8765,"name":"Un helvası","country":"Turkey","continent":"Asia","qid":"Q6038914","blurb":"dessert from the Turkish cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Un%20helva.jpg"},{"id":8766,"name":"uyutma","country":"Turkey","continent":"Asia","qid":"Q21225089","blurb":"traditional dried fruit and milk dessert of Turkey","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Uyutma%20dessert.jpg"},{"id":8767,"name":"Vakfıkebir ekmeği","country":"Turkey","region":"Trabzon","continent":"Asia","qid":"Q19752274","blurb":"Turkish bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Vakf%C4%B1kebir%20ekme%C4%9Fi.jpg","url":"https://en.wikipedia.org/wiki/Vakf%C4%B1kebir_bread","infobox":true,"ingredients":["Durum flour"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8768,"name":"Wet hamburger","country":"Turkey","region":"Türkiye","continent":"Asia","qid":"Q116376913","blurb":"Turkish street food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Wet%20burger.jpg","url":"https://en.wikipedia.org/wiki/Wet_hamburger","infobox":true,"ingredients":["Ground beef","tomato","garlic","tomato paste","sugar","spices"]},{"id":8769,"name":"yassı kadayıf","country":"Turkey","continent":"Asia","qid":"Q66979416","blurb":"Turkish dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Yass%C4%B1%20kaday%C4%B1f.jpg"},{"id":8770,"name":"yayla çorbası","country":"Turkey","region":"Middle East","continent":"Asia","qid":"Q6027777","blurb":"soup from the cuisine of Turkey, known as \"Yayla çorbası\" in Turkish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Yayla%20chorba.jpg","url":"https://en.wikipedia.org/wiki/Yayla_%C3%A7orbas%C4%B1","infobox":true,"ingredients":["yogurt","flour","rice","egg","spinach","mint","parsley"],"course":"Hot","originClaims":["Turkey","Iraq","Iran","Armenia"]},{"id":8771,"name":"yufka bread","country":"Turkey","continent":"Asia","qid":"Q2601766","blurb":"flatbread made with dough leaves","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Yufka%20ekmek.jpg","url":"https://en.wikipedia.org/wiki/Yufka","infobox":true,"ingredients":["Flour","water"]},{"id":8772,"name":"yuvalama","country":"Turkey","continent":"Asia","qid":"Q6029192","blurb":"soup from the cuisine of southern Turkey","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Yuvalama%20soup%20%28details%29.jpg"},{"id":8773,"name":"Zerde","country":"Iran","continent":"Asia","qid":"Q12812711","blurb":"Iranian cuisine dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Zerde%20in%20Istanbul.jpg","url":"https://en.wikipedia.org/wiki/Zerde","infobox":true,"ingredients":["Rice","rose water","saffron","sugar","raisins","pistachios"],"course":"Dessert"},{"id":8774,"name":"zeytinli açma","country":"Turkey","continent":"Asia","qid":"Q106352242","blurb":"Turkish bread with black olive paste filing","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/2021-04-01--Zeytinli%20a%C3%A7ma.jpg"},{"id":8775,"name":"Schlutzkrapfen","country":"Italy","region":"Tyrol","continent":"Elsewhere","qid":"Q876740","blurb":"type of stuffed pasta","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/13-09-01-kochtreffen-wien-Bi-frie-053.jpg","url":"https://en.wikipedia.org/wiki/Schlutzkrapfen","infobox":true,"ingredients":["Rye flour","white flour","durum semolina","eggs","olive oil","cheese","spinach","mushrooms"]},{"id":8776,"name":"borscht with uszka","country":"Ukraine","continent":"Europe","qid":"Q12084278","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Borsch%20z%20wusckamy.jpg"},{"id":8777,"name":"Cheer","country":"Ukraine","continent":"Europe","qid":"Q12170274","blurb":"Dish of Ukrainian cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D0%A7%D0%B8%D1%80.jpg"},{"id":8778,"name":"cheese horses","country":"Ukraine","continent":"Europe","qid":"Q126163056","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kompozycja.jpg"},{"id":8779,"name":"Chocolate salo","country":"Ukraine","continent":"Europe","qid":"Q20092696","blurb":"Ukrainian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Salo%20v%20shokoladi.jpg","url":"https://en.wikipedia.org/wiki/Chocolate_salo","infobox":true},{"id":8780,"name":"Gilun","country":"Ukraine","continent":"Europe","qid":"Q131824873","blurb":"stuffed dumplings of unleavened dough"},{"id":8781,"name":"Grechanyky","country":"Ukraine","region":"Belarus","continent":"Europe","qid":"Q12539586","blurb":"Ukrainian dish","url":"https://en.wikipedia.org/wiki/Hrechanyky","infobox":true},{"id":8782,"name":"Kharkivske biscuit","country":"Ukraine","continent":"Europe","qid":"Q136475952","blurb":"multi-layer biscuit cookie made in Kharkiv","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Soyuznoye%20cookies.jpg"},{"id":8783,"name":"knish","country":"Ukraine","region":"Eastern Europe","continent":"Europe","qid":"Q2446322","blurb":"Ashkenazi Jewish baked or fried snack food consisting of a filling covered with dough","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lower%20East%20Side%20-%20Schimmel%20Knish%202.jpg","url":"https://en.wikipedia.org/wiki/Knish","infobox":true,"ingredients":["Mashed potatoes","dough","ground meat","sauerkraut","onions","kasha","cheese"]},{"id":8784,"name":"krupky","country":"Ukraine","region":"Zhytomyr Oblast","continent":"Europe","qid":"Q120648586","blurb":"ritual dish in Mostove village in Andrushivka hromada in Zhytomyr Oblast","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D0%90%D0%B2%D1%82%D0%B5%D0%BD%D1%82%D0%B8%D1%87%D0%BD%D1%83%20%D1%81%D1%82%D1%80%D0%B0%D0%B2%D1%83%20%C2%AB%D0%BA%D1%80%D1%83%D0%BF%D0%BA%D0%B8%C2%BB%20%D0%BF%D1%80%D0%B5%D0%B7%D0%B5%D0%BD%D1%82%D1%83%D0%B2%D0%B0%D0%BB%D0%B8%20%D1%83%20%D0%96%D0%B8%D1%82%D0%BE%D0%BC%D0%B8%D1%80%D1%96%202.png","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8785,"name":"kulesha","country":"Ukraine","continent":"Europe","qid":"Q119819391","blurb":"Ukrainian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Kulesha1.JPG"},{"id":8786,"name":"Mandrykas","country":"Ukraine","continent":"Europe","qid":"Q20081987","blurb":"Ukrainian pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mandrykas.jpg","url":"https://en.wikipedia.org/wiki/Mandryky","infobox":true},{"id":8787,"name":"Medivnyk","country":"Ukraine","region":"Galicia","continent":"Europe","qid":"Q116177306","blurb":"Ukrainian Dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Medivnyk%20-%202.jpg","url":"https://en.wikipedia.org/wiki/Medivnyk","infobox":true,"ingredients":["Buckwheat honey","flour","brown sugar","eggs","orange rind"],"course":"Dessert"},{"id":8788,"name":"pampushka","country":"Ukraine","continent":"Europe","qid":"Q18917789","blurb":"pastry","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pampuchy%20Donetsk.JPG","url":"https://en.wikipedia.org/wiki/Pampushka","infobox":true},{"id":8789,"name":"Sakhnovshchyna korovai","country":"Ukraine","continent":"Europe","qid":"Q117011849","blurb":"traditional ceremonial bread baked in Sakhnovshchyna","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D0%A1%D0%B0%D1%85%D0%BD%D0%BE%D0%B2%D1%89%D0%B8%D0%BD%D1%81%D1%8C%D0%BA%D0%B8%D0%B9%20%D0%BA%D0%BE%D1%80%D0%BE%D0%B2%D0%B0%D0%B9.jpg"},{"id":8790,"name":"shpundra","country":"Ukraine","continent":"Europe","qid":"Q12172314","blurb":"Ukrainian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D0%A8%D0%BF%D1%83%D0%BD%D0%B4%D1%80%D0%B0.jpg"},{"id":8791,"name":"Shulyky","country":"Ukraine","continent":"Europe","qid":"Q12172497","blurb":"traditional Ukrainian dish","url":"https://en.wikipedia.org/wiki/Shulyky","infobox":true},{"id":8792,"name":"Slastions","country":"Ukraine","continent":"Europe","qid":"Q20093085","blurb":"filled doughnuts found in Ukrainian cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Slastions.jpg"},{"id":8793,"name":"Tsybulnyki","country":"Ukraine","region":"Western Ukraine","continent":"Europe","qid":"Q56308209","blurb":"Ukrainian onion pancakes","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D0%A6%D0%B8%D0%B1%D1%83%D0%BB%D1%8C%D0%BD%D0%B8%D0%BA%D0%B81.jpg","url":"https://en.wikipedia.org/wiki/Tsybulnyky","infobox":true,"ingredients":["Flour","eggs","onion","oil","salt"],"prepSummary":"Onion fritters are makes from grated or finely chopped onions, wheat flour, eggs and salt. The resulting mass is mixed and fried in a frying pan with oil. Onion fritters are traditionally served hot with sour cream, often with borscht or as a separate dish.","course":"Hot"},{"id":8794,"name":"varena","country":"Ukraine","continent":"Europe","qid":"Q139270302","blurb":"ritual drink from Boromlia, Ukraine"},{"id":8795,"name":"varenyky","country":"Ukraine","region":"Eastern Europe","continent":"Europe","qid":"Q13147213","blurb":"stuffed dumplings of unleavened dough","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Singer%20Caf%C3%A9%20-%20Pierogi%20IMG%203425.JPG","url":"https://en.wikipedia.org/wiki/Varenyky","infobox":true,"ingredients":["Flour","water or milk","various fillings"],"course":"Main course, dessert"},{"id":8796,"name":"zlyvana kasha","country":"Ukraine","continent":"Europe","qid":"Q139270254","blurb":"traditional porridge from Karnaukhivka, Ukraine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D0%97%D0%BB%D0%B8%D0%B2%D0%B0%D0%BD%D0%B0%20%D0%BA%D0%B0%D1%88%D0%B0.jpg"},{"id":8797,"name":"zozulia","country":"Ukraine","region":"Vinnytsia Oblast","continent":"Europe","qid":"Q124744092","blurb":"sweet millet dish with poppy seeds from Ukraine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/%D0%97%D0%BE%D0%B7%D1%83%D0%BB%D1%8F%20%D0%BA%D0%B0%D1%88%D0%B0.jpg","url":"https://en.wikipedia.org/wiki/Zozulia_(food)","infobox":true,"ingredients":["millet","poppy seeds","eggs","butter"],"prepSummary":"Millet is simmered with milk in the oven, stove, or on the stovetop until half-cooked. Then, shakened up eggs with sugar, poppy seeds, and butter are added to the dish, and the porridge is cooked in the oven or stovetop until done.","course":"hot"},{"id":8798,"name":"apple crumble","country":"United Kingdom","continent":"Europe","qid":"Q111913468","blurb":"British apple dessert with streusel topping","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Vegan%20apple%20crumble%20%288293111737%29.jpg","url":"https://en.wikipedia.org/wiki/Apple_crumble"},{"id":8799,"name":"bangers and mash","country":"United Kingdom","continent":"Europe","qid":"Q2882471","blurb":"British meal of sausages and mashed potato","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Irish%20bangers%20and%20mash.jpg","url":"https://en.wikipedia.org/wiki/Bangers_and_mash","infobox":true,"ingredients":["Mashed potato","sausages"]},{"id":8800,"name":"battered sausage","country":"United Kingdom","continent":"Europe","qid":"Q4869727","blurb":"savory fried meat dish from Britain and Ireland","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Battered%20Sausage%20II.jpg","url":"https://en.wikipedia.org/wiki/Battered_sausage","infobox":true,"ingredients":["Sausage"]},{"id":8801,"name":"Black Star","country":"United Kingdom","continent":"Europe","qid":"Q28457481","blurb":"brand of cider produced in Bedford, England by Brookfield Drinks Ltd.","url":"https://en.wikipedia.org/wiki/Black_Star_(cider)","infobox":true},{"id":8802,"name":"bread sauce","country":"United Kingdom","continent":"Europe","qid":"Q4383705","blurb":"Sauce made with milk and bread crumbs","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bread%20sauce.jpg","url":"https://en.wikipedia.org/wiki/Bread_sauce","infobox":true,"prepSummary":"The basic recipe calls for milk and onion with breadcrumbs and butter added as thickeners, seasoned with nutmeg, clove, bay leaf, black pepper and salt, with the meat fat from roasting often added too. The use of slightly stale bread is also common."},{"id":8803,"name":"bubble and squeak","country":"United Kingdom","region":"England","continent":"Europe","qid":"Q573516","blurb":"British breakfast dish made with the shallow-fried leftover vegetables (cabbage, carrots, peas, Brussels sprouts, etc.), mashed potatoes, and sometimes cold chopped meat","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/-2021-12-03%20Pan%20fried%20Bubble%20and%20squeak%2C%20Trimingham%2C%20Norfolk%20%284%29.JPG","url":"https://en.wikipedia.org/wiki/Bubble_and_squeak","infobox":true,"ingredients":["Potato","cabbage"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8804,"name":"cheese on toast","country":"United Kingdom","continent":"Europe","qid":"Q861293","blurb":"snack","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cheese%20on%20toast-11.jpg","url":"https://en.wikipedia.org/wiki/Cheese_on_toast","infobox":true,"ingredients":["Sliced bread","cheese","sometimes butter"],"prepSummary":"Cheese on toast consists of toast (toasted on both sides or just one side), with cheese placed on it and then grilled. Further toppings are optional, such as chopped spring onions or Worcestershire sauce. Recipe books and internet articles tend to elaborate on the basics, adding ingredients and specifying accompaniments to make more interesting reading. Consequently, published recipes seldom deal with the most basic form of the dish and frequently refer to the similar dish of Welsh rarebit as \"posh cheese on toast\". Cheddar cheese is most commonly used for cheese on toast, as it is a particularly good cheese for toasting."},{"id":8805,"name":"coronation chicken","country":"United Kingdom","continent":"Europe","qid":"Q531184","blurb":"English chicken dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Coronation%20Chicken.jpg","url":"https://en.wikipedia.org/wiki/Coronation_chicken","infobox":true,"ingredients":["Chicken","herbs","spices","cream or mayonnaise-based sauce"]},{"id":8806,"name":"cucumber sandwich","country":"United Kingdom","continent":"Europe","qid":"Q872503","blurb":"traditionally composed of thin slices of cucumber placed between two thin slices of crustless, lightly buttered white bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Flickr%20bitboy%20204619671--Cucumber%20sandwiches%20with%20tea.jpg","url":"https://en.wikipedia.org/wiki/Cucumber_sandwich","infobox":true,"ingredients":["White bread","cucumber","butter"],"prepSummary":"The most basic version of this sandwich consists of bread and cucumber slices. One recipe from 1919 gives the following instructions: \"Spread white bread with butter and a dash of mayonnaise dressing. Slice fresh cucumbers, soak in salt water, dip in vinegar and drain.","course":"Afternoon tea"},{"id":8807,"name":"devils on horseback","country":"United Kingdom","continent":"Europe","qid":"Q12411608","blurb":"English dish of bacon-wrapped dried fruit","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bacon%20wrapped%20almond-stuffed%20dates.jpg","url":"https://en.wikipedia.org/wiki/Devils_on_horseback","infobox":true,"ingredients":["Dried fruit (especially dates)","chutney","bacon"],"course":"Hors d'oeuvre or small savoury dish"},{"id":8808,"name":"Double Gloucester cheese","country":"United Kingdom","continent":"Europe","qid":"Q174539","blurb":"type of cheese originating from Gloucestershire, England","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cheese%2024%20bg%20051306.jpg","url":"https://en.wikipedia.org/wiki/Gloucester_cheese","infobox":true},{"id":8809,"name":"fishcake","country":"United Kingdom","continent":"Europe","qid":"Q136878697","blurb":"popular food item in Britain, often served in gourmet establishments as well as traditional chip shops","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fishcake%20on%20salad.jpg"},{"id":8810,"name":"Flake","country":"United Kingdom","continent":"Europe","qid":"Q4352160","blurb":"Chocolate bar produced by the Cadbury company","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cadbury-Flake-Split.jpg","url":"https://en.wikipedia.org/wiki/Flake_(chocolate_bar)","infobox":true},{"id":8811,"name":"Frijj","country":"United Kingdom","continent":"Europe","qid":"Q5504547","blurb":"brand of milkshake sold mainly in the United Kingdom, produced by Müller, launched in 1993","url":"https://en.wikipedia.org/wiki/Frijj","infobox":true},{"id":8812,"name":"Jam tart","country":"United Kingdom","continent":"Europe","qid":"Q120961670","blurb":"English tart variety","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Jam%20tarts%20%283687942537%29.jpg","url":"https://en.wikipedia.org/wiki/Jam_tart","infobox":true},{"id":8813,"name":"macaroni and cheese","country":"United Kingdom","continent":"Europe","qid":"Q378341","blurb":"pasta dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Flickr%20qmnonic%20123431456--Kraft%20Dinner%20and%20veggie%20dogs.jpg","url":"https://en.wikipedia.org/wiki/Macaroni_and_cheese","infobox":true,"ingredients":["Macaroni","cheese","milk","butter"],"course":"Main or side dish"},{"id":8814,"name":"Stinking Bishop cheese","country":"United Kingdom","continent":"Europe","qid":"Q572557","blurb":"washed rind cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Stinking%20Bishop%20cheese.jpg","url":"https://en.wikipedia.org/wiki/Stinking_Bishop_(cheese)"},{"id":8815,"name":"suet pudding","country":"United Kingdom","continent":"Europe","qid":"Q7634410","blurb":"pudding made with wheat flour and suet","url":"https://en.wikipedia.org/wiki/Suet_pudding","infobox":true,"ingredients":["Wheat flour","Suet"]},{"id":8816,"name":"Sweet Society","country":"United Kingdom","continent":"Europe","qid":"Q112055248","blurb":"Apple cultivar. Eating apple."},{"id":8817,"name":"Tomato leather","country":"United Kingdom","continent":"Europe","qid":"Q135038148","blurb":"Foodstuff","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Black%20tomato%20leather%20%26%20black%20garlic%20ketchup%20at%20Eating%20the%20Corn%20Exchange.jpg"},{"id":8818,"name":"Violet dust","country":"United Kingdom","continent":"Europe","qid":"Q135067448","blurb":"Artistic condiment","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Eating%20the%20Corn%20Exchange%20-%20violet%20dust%20display%20inspired%20by%20March%20Violets.jpg"},{"id":8819,"name":"Weetos","country":"United Kingdom","continent":"Europe","qid":"Q7979642","blurb":"breakfast cereal made by Weetabix","url":"https://en.wikipedia.org/wiki/Weetos","infobox":true},{"id":8820,"name":"Yorkshire Christmas pie","country":"United Kingdom","continent":"Europe","qid":"Q139761797","blurb":"English pie","url":"https://en.wikipedia.org/wiki/Yorkshire_Christmas_pie","infobox":true},{"id":8821,"name":"Yorkshire Forced Rhubarb","country":"United Kingdom","continent":"Europe","qid":"Q15987479","blurb":"regional traditional cultivation method for rhubarb","url":"https://en.wikipedia.org/wiki/Yorkshire_Forced_Rhubarb","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-GB-0633","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"id":8822,"name":"'Ohana Bread Pudding","country":"United States","continent":"North America","qid":"Q94202532","blurb":"dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ohana%20Bread%20Pudding%20-%202.jpg"},{"id":8823,"name":"57 Sauce","country":"United States","continent":"North America","qid":"Q125608484","blurb":"steak sauce by Heinz"},{"id":8824,"name":"alaea salt","country":"United States","region":"Hawaii","continent":"North America","qid":"Q4705519","blurb":"unrefined sea salt mixed with a red alae volcanic clay","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Alaea%20salt.jpg","url":"https://en.wikipedia.org/wiki/Alaea_salt","infobox":true,"ingredients":["Salt"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8825,"name":"alligator po' boy","country":"United States","continent":"North America","qid":"Q94719064","blurb":"dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Alligator%20po%20boy.jpg"},{"id":8826,"name":"Amtrak Natural Angus Burger","country":"United States","continent":"North America","qid":"Q113734389","blurb":"dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Amtrak%20Cheeseburger%20with%20chips%20on%20California%20Zephyr%20-%20June%202022%20-%20Sarah%20Stierch.jpg"},{"id":8827,"name":"Applebee's Butter Pecan Blondie","country":"United States","continent":"North America","qid":"Q66049024","blurb":"dessert from Applebee's","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/2018-03-25%2011%2057%2055%20A%20maple-butter%20blondie%20before%20being%20coated%20in%20maple-butter%20sauce%20at%20the%20Applebee%27s%20in%20Fair%20Lakes%2C%20Fairfax%20County%2C%20Virginia.jpg"},{"id":8828,"name":"Applebee's Classic Combo","country":"United States","continent":"North America","qid":"Q66049188","blurb":"appetizer at Applebee's","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/2018-08-16%2021%2023%2041%20Classic%20appetizer%20combo%20%28Chips%20with%20spinach-artichoke%20dip%2C%20mozzarella%20sticks%2C%20honey-bbq%20buffalo%20wings%20and%20chicken%20quesadilla%29%20at%20the%20Applebee%27s%20in%20Fair%20Lakes%2C%20Fairfax%20County%2C%20Virginia.jpg"},{"id":8829,"name":"Applebee's Spinach + Artichoke Dip","country":"United States","continent":"North America","qid":"Q66049068","blurb":"dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/2019-03-20%2020%2020%2034%20A%20bowl%20of%20spinach-artichoke%20dip%20at%20the%20Applebee%27s%20in%20Fair%20Lakes%2C%20Fairfax%20County%2C%20Virginia.jpg"},{"id":8830,"name":"Applebee's Triple Chocolate Meltdown","country":"United States","continent":"North America","qid":"Q66049052","blurb":"dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/2017-08-31%2021%2045%2058%20A%20triple-chocolate%20meltdown%20at%20the%20Applebee%27s%20on%20Virginia%20State%20Route%207%20%28Harry%20Byrd%20Highway%29%20in%20Countryside%2C%20Loudoun%20County%2C%20Virginia.jpg"},{"id":8831,"name":"ASSFACE Diet","country":"United States","continent":"North America","qid":"Q135103987","blurb":"Nutrition plan and brand, founded by Erika Rawes in the United States, focused on reducing added sugars and promoting whole foods"},{"id":8832,"name":"Bacon Explosion","country":"United States","region":"Kansas City","continent":"North America","qid":"Q1093790","blurb":"American pork dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bacon%20Explosion.jpg","url":"https://en.wikipedia.org/wiki/Bacon_Explosion","infobox":true,"ingredients":["Bacon","sausage"],"prepSummary":"Preparing a Bacon Explosion \"requires the minimum of culinary talent\" and the ingredient list is short. It is made from of thick cut bacon, two pounds of Italian sausage, one jar of barbecue sauce, and one jar of barbecue rub/seasoning. The Bacon Explosion is constructed by weaving the bacon together to serve as a base. The base is seasoned and followed by the layering of sausage meat and crumbled bacon. Barbecue sauce and more seasoning is added before rolling it into a giant \"sausage-shaped monster\", sometimes using aluminum foil to help (note: it is not cooked inside the foil).","course":"Main course"},{"id":8833,"name":"Baked Alaska","country":"United States","continent":"North America","qid":"Q540289","blurb":"dessert dish of ice cream, sponge cake and meringue","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Baked-Alaska.jpg","url":"https://en.wikipedia.org/wiki/Baked_Alaska","infobox":true,"ingredients":["strawberry cake","sponge cake or Christmas pudding","ice cream","meringue"],"course":"Dessert"},{"id":8834,"name":"Balsamic Roasted Turkey Salad","country":"United States","continent":"North America","qid":"Q95974446","blurb":"salad","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Balsamic%20Roasted%20Turkey%20Salad%20%2849164001303%29.jpg"},{"id":8835,"name":"bananas Foster","country":"United States","region":"Louisiana","continent":"North America","qid":"Q2564638","blurb":"fried dessert made from bananas, dough, a buttery sauce, and ice cream","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Banana%20flamb%C3%A9%20-%20by%20Jenene.jpg","url":"https://en.wikipedia.org/wiki/Bananas_Foster","infobox":true,"ingredients":["Bananas","vanilla ice cream","butter","brown sugar","cinnamon","dark rum","banana liqueur"],"prepSummary":"Bananas Foster is made with cooked bananas served in a butter, brown sugar and rum sauce. The caramelized liquor-based sauce is often prepared via flambé. It may be served with vanilla ice cream or used as a crêpe filling.","course":"Dessert","province":"Orleans Parish","city":"New Orleans","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8836,"name":"Bananas Foster bread pudding","country":"United States","continent":"North America","qid":"Q94200404","blurb":"dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ohana%20Bread%20Pudding.jpg"},{"id":8837,"name":"Bananas Foster cheesecake","country":"United States","continent":"North America","qid":"Q94203673","blurb":"dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Banana%20foster%20cheesecake%20-nola%20-nolafood%20-dessert.jpg"},{"id":8838,"name":"Bananas Foster French toast","country":"United States","continent":"North America","qid":"Q94199914","blurb":"dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bananas%20Foster%20French%20Toast%20%2815288002250%29.jpg"},{"id":8839,"name":"Bananas Foster ice cream","country":"United States","continent":"North America","qid":"Q94200211","blurb":"dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bananas%20Foster%20Ice%20Cream%20at%20Little%20Giant%20Ice%20Cream.jpg"},{"id":8840,"name":"bean pie","country":"United States","continent":"North America","qid":"Q4876265","blurb":"sweet custard and bean pie; associated with African-American Muslim culture","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bean%20pie%20recipe.jpg","url":"https://en.wikipedia.org/wiki/Bean_pie","infobox":true},{"id":8841,"name":"beef and broccoli","country":"United States","region":"United States of America","continent":"North America","qid":"Q64358326","blurb":"Chinese-American dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Beef%20with%20broccoli.JPG","url":"https://en.wikipedia.org/wiki/Beef_and_broccoli","infobox":true,"ingredients":["Beef","broccoli"],"prepSummary":"The dish is prepared by stir-frying sliced steak and broccoli florets with oyster or soy sauce, and aromatics such as garlic and ginger. Sugar or honey may be used to sweeten the sauce. Corn starch is commonly used to tenderize the beef and thicken the sauce.","course":"Main course"},{"id":8842,"name":"BellaVitano Cheese","country":"United States","continent":"North America","qid":"Q16984057","blurb":"Cheese from Wisconsin, US"},{"id":8843,"name":"Best Day Ever","country":"United States","continent":"North America","qid":"Q140315357","blurb":"mango–habanero–Carolina Reaper hot sauce made by Bárbaro Mojo"},{"id":8844,"name":"Big Red","country":"United States","continent":"North America","qid":"Q4357631","blurb":"brand of chewing gum","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Flickr%20-%20cyclonebill%20-%20Kaneltyggegummi.jpg","url":"https://en.wikipedia.org/wiki/Big_Red_(gum)","infobox":true},{"id":8845,"name":"breakfast burrito","country":"United States","region":"Mexico","continent":"North America","qid":"Q25004446","blurb":"breakfast entree","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bacon%20Kale%20Breakfast%20Burrito%20%288429773809%29.jpg","url":"https://en.wikipedia.org/wiki/Breakfast_burrito","infobox":true,"ingredients":["eggs","potatoes","wrapped in a tortilla."],"prepSummary":"The breakfast burrito can be prepared with a myriad of filling ingredients, such as eggs, ham, cheese, onion, chile or bell peppers, bacon, Canadian bacon, potatoes, sausage, avocado, tomato, spinach, beans, and olives. In New Mexico, breakfast burritos are often served \"smothered\" (covered with a chile sauce) or \"handheld\" (with chile sauce or chopped green chile inside).","course":"Main dish"},{"id":8846,"name":"Burger King French Toast Sticks","country":"United States","continent":"North America","qid":"Q64584601","blurb":"dish at Burger King","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Burger%20King%20French%20Toast%20Sticks%20and%20syrup%20%2830497477113%29.jpg"},{"id":8847,"name":"Burger King Hash Browns","country":"United States","continent":"North America","qid":"Q64575548","blurb":"dish at Burger King","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/BK%20hash%20browns.JPG"},{"id":8848,"name":"Burger King Onion Rings","country":"United States","continent":"North America","qid":"Q64585293","blurb":"dish at Burger King","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Burger%20King%20Onion%20Rings%20%2815908411475%29.jpg"},{"id":8849,"name":"burrito bowl","country":"United States","continent":"North America","qid":"Q107636161","blurb":"dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/2021-01-06%2021%2025%2025%20A%20burrito%20bowl%20from%20Chipotle%20in%20the%20Franklin%20Farm%20section%20of%20Oak%20Hill%2C%20Fairfax%20County%2C%20Virginia.jpg"},{"id":8850,"name":"California roll","country":"United States","region":"North America","continent":"North America","qid":"Q1139527","blurb":"uramakizushi containing cucumber, crab or imitation crab, and avocado, originating in North America","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/California%20Sushi%20mit%20Kaviar%20%2826545022496%29.jpg","url":"https://en.wikipedia.org/wiki/California_roll","infobox":true,"ingredients":["Rice","cucumber","crab meat or imitation crab","avocado","nori"],"course":"Main course","originClaims":["United States","Canada"]},{"id":8851,"name":"Carthay Signature Fried Biscuits","country":"United States","continent":"North America","qid":"Q78183893","blurb":"dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/2013-09-24%2015.20.30.jpg"},{"id":8852,"name":"cascatelli","country":"United States","continent":"North America","qid":"Q106326673","blurb":"short pasta with a flat strip and ruffles that stick out at a 90-degree angle","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cascatelli%20Duo%203.jpg","url":"https://en.wikipedia.org/wiki/Cascatelli","infobox":true,"ingredients":["Durum wheat flour","water"]},{"id":8853,"name":"celery Victor","country":"United States","region":"California","continent":"North America","qid":"Q5057827","blurb":"marinated celery salad dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Celery%20Victor%20%287033758499%29.jpg","url":"https://en.wikipedia.org/wiki/Celery_Victor","infobox":true,"ingredients":["Celery","stock","peppers","Romaine lettuce"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8854,"name":"Certs","country":"United States","continent":"North America","qid":"Q5065284","blurb":"confectionery","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Certs%20breathmint%20infographic.jpg","url":"https://en.wikipedia.org/wiki/Certs","infobox":true},{"id":8855,"name":"Charlotte's Web","country":"United States","continent":"North America","qid":"Q17072135","blurb":"strain of medical marijuana","url":"https://en.wikipedia.org/wiki/Charlotte's_Web_(cannabis)","infobox":true},{"id":8856,"name":"Charms Blow Pops","country":"United States","continent":"North America","qid":"Q136791457","blurb":"confectionery product of Charms Candy Company (owned by Tootsie Roll Industries)","url":"https://en.wikipedia.org/wiki/Charms_Blow_Pops"},{"id":8857,"name":"cheese zombie","country":"United States","continent":"North America","qid":"Q125357007","blurb":"baked breadroll filled with melted cheese","url":"https://en.wikipedia.org/wiki/Cheese_zombie","infobox":true},{"id":8858,"name":"Cheetos","country":"United States","continent":"North America","qid":"Q484544","blurb":"brand of snack food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cheetos%20%2814225295386%29.jpg","url":"https://en.wikipedia.org/wiki/Cheetos","infobox":true},{"id":8859,"name":"Cheetos Chicken Fries","country":"United States","continent":"North America","qid":"Q64865837","blurb":"variant of Burger King's Chicken Fries"},{"id":8860,"name":"Cheetos Crunchy Buffalo","country":"United States","continent":"North America","qid":"Q125556920","blurb":"Cheetos flavor variant"},{"id":8861,"name":"Cheetos Crunchy Cheddar Jalapeño","country":"United States","continent":"North America","qid":"Q125556907","blurb":"Cheetos flavor variant","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cheetos%20Crunchy%20Cheddar%20Jalapeno%2C%20Canada%2C%202026-04-02%2003.jpg"},{"id":8862,"name":"Cheetos Flamin' Hot Limón","country":"United States","continent":"North America","qid":"Q125556926","blurb":"Cheetos flavor variant"},{"id":8863,"name":"Cheetos Flamin' Hot Tangy Chili Fusion","country":"United States","continent":"North America","qid":"Q125556940","blurb":"Cheetos flavor variant"},{"id":8864,"name":"Cheetos Mexican Street Corn","country":"United States","continent":"North America","qid":"Q125556915","blurb":"Cheetos flavor variant"},{"id":8865,"name":"Cheetos Puffs","country":"United States","continent":"North America","qid":"Q125556808","blurb":"puffy version of Cheetos"},{"id":8866,"name":"Cheetos Puffs Flamin' Hot","country":"United States","continent":"North America","qid":"Q125556963","blurb":"Cheetos flavor variant"},{"id":8867,"name":"Cheetos Xxtra Flamin' Hot","country":"United States","continent":"North America","qid":"Q125556933","blurb":"Cheetos flavor variant"},{"id":8868,"name":"Chef Cookie's Deep Dish","country":"United States","continent":"North America","qid":"Q77626634","blurb":"dessert at Disneyland","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chef%27s%20Cookie%20Deep%20Dish%20-%2027682829534.jpg"},{"id":8869,"name":"Chewz","country":"United States","continent":"North America","qid":"Q5094552","blurb":"candy","url":"https://en.wikipedia.org/wiki/Chewz"},{"id":8870,"name":"Chick-fil-A Chicken Sandwich","country":"United States","continent":"North America","qid":"Q64974847","blurb":"food served at Chick-fil-a","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/ChickFilA-ChickenSandwich.jpg"},{"id":8871,"name":"Chick-fil-A Waffle Potato Fries","country":"United States","continent":"North America","qid":"Q64974491","blurb":"food served at Chick-fil-A","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/ChickFilA-Fries.jpg"},{"id":8872,"name":"Chicken Wonton Tacos","country":"United States","continent":"North America","qid":"Q66613654","blurb":"dish at Applebee's"},{"id":8873,"name":"chicken-fried chicken","country":"United States","continent":"North America","qid":"Q68530595","blurb":"dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chicken-Fried%20Chicken%20%2834399882906%29.jpg"},{"id":8874,"name":"Chocolate pizza","country":"United States","continent":"North America","qid":"Q25038426","blurb":"pizza prepared using chocolate","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dr.%20Oetker%20Chocolate%20pizza%20%28Ristorante%20-%202017%20assortment%29%2001.jpg","url":"https://en.wikipedia.org/wiki/Chocolate_pizza","infobox":true},{"id":8875,"name":"City chicken","country":"United States","continent":"North America","qid":"Q5123542","blurb":"cubes of meat cooked on a skewer","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/City-chicken.JPG","url":"https://en.wikipedia.org/wiki/City_chicken","infobox":true},{"id":8876,"name":"club sandwich","country":"United States","continent":"North America","qid":"Q1093380","blurb":"type of sandwich","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Club-sandwich.jpg","url":"https://en.wikipedia.org/wiki/Club_sandwich","infobox":true,"ingredients":["Toasted bread","turkey/chicken","bacon","lettuce","tomato","mayonnaise"]},{"id":8877,"name":"cobbler","country":"United States","continent":"North America","qid":"Q503494","blurb":"baked dish resembling a pie","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Apple%20cobbler.jpg","url":"https://en.wikipedia.org/wiki/Cobbler_(food)","infobox":true,"ingredients":["batter or biscuit","fruit or savory filling"]},{"id":8878,"name":"Coffee-Mate","country":"United States","continent":"North America","qid":"Q5140883","blurb":"brand of non-dairy coffee creamer","url":"https://en.wikipedia.org/wiki/Coffee-Mate","infobox":true},{"id":8879,"name":"Colby cheese","country":"United States","continent":"North America","qid":"Q1056769","blurb":"Type of semi-hard cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Colby%20Cheese.jpg","url":"https://en.wikipedia.org/wiki/Colby_cheese","infobox":true,"prepSummary":"The manufacturing process for Colby is similar to that of cheddar cheese, except that the mixture does not go through the cheddaring process. Cow's milk that has been standardized to a protein–fat ratio of 0.96 undergoes pasteurization and is stored at while the starter Lactococcus lactis (subspecies lactis and/or cremoris) is added. After an hour, of annatto, a coloring agent, and of diluted rennet are added per of milk. Next, instead of draining all of the whey and cheddaring the remaining curds, only about two-thirds of the whey is drained until the curds break the surface. This process produces of cheese per of milk."},{"id":8880,"name":"corn dog","country":"United States","continent":"North America","qid":"Q1133127","blurb":"deep-fried, corn-battered hot dog on a stick","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Corn%20dog%20001.jpg","url":"https://en.wikipedia.org/wiki/Corn_dog","infobox":true,"ingredients":["Wiener","cornmeal batter"],"prepSummary":"Corn dogs are often served as street food or fast food. For the best and freshest preparation, some vendors or restaurateurs dip and fry their corn dogs just before serving. Some corn dog purveyors sell pre-made frozen corn dogs, which are then thawed and fried again, or browned in an oven. Corn dogs can also be found at almost any supermarket and convenience store in North America as frozen foods as well as served hot and ready to eat. Pre-made frozen corn dogs can also be heated in a microwave oven, but the cornbread coating will lack crisp texture. Popular condiments for corn dogs include ketchup, mustard, and honey."},{"id":8881,"name":"Cornish game hen","country":"United States","continent":"North America","qid":"Q5171854","blurb":"type of chicken","url":"https://en.wikipedia.org/wiki/Cornish_game_hen","infobox":true},{"id":8882,"name":"Cottage Pudding","country":"United States","continent":"North America","qid":"Q5175528","blurb":"dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pudding%20With%20Raspberries%20and%20Whipped%20Cream.jpg","url":"https://en.wikipedia.org/wiki/Cottage_pudding","infobox":true,"ingredients":["Cake","glaze or custard"],"course":"Dessert"},{"id":8883,"name":"Cougar Gold cheese","country":"United States","continent":"North America","qid":"Q16952139","blurb":"canned Cheddar-style cheese made in Washington state","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cougar%20Gold%20Cheddar%20Cheese.jpg","url":"https://en.wikipedia.org/wiki/Cougar_Gold","infobox":true},{"id":8884,"name":"crab cake","country":"United States","continent":"North America","qid":"Q1138371","blurb":"American crab dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Garnished%20crabcake.jpg","url":"https://en.wikipedia.org/wiki/Crab_cake","infobox":true},{"id":8885,"name":"Crab Louie","country":"United States","region":"West Coast","continent":"North America","qid":"Q5180222","blurb":"type of salad featuring crab meat, originating from the U.S. west coast in the early 1900s","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Princess%20Seafood%20Restaurant%20-%20April%202024%20-%20Sarah%20Stierch%2004.jpg","url":"https://en.wikipedia.org/wiki/Crab_Louie","infobox":true,"ingredients":["Crab meat","hard-boiled eggs","tomato","asparagus","Iceberg lettuce","Louis dressing"],"course":"Hors d'œuvre"},{"id":8886,"name":"crawfish bread","country":"United States","continent":"North America","qid":"Q95160847","blurb":"dish"},{"id":8887,"name":"crawfish étouffée","country":"United States","continent":"North America","qid":"Q94207661","blurb":"American dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Crawfish%20etouffee.jpg"},{"id":8888,"name":"Crawfish Monica","country":"United States","continent":"North America","qid":"Q5182787","blurb":"Louisiana food tradition","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Crawfish%20monica.jpg","url":"https://en.wikipedia.org/wiki/Crawfish_Monica","infobox":true},{"id":8889,"name":"Cream of crab soup","country":"United States","continent":"North America","qid":"Q137908289","blurb":"A soup from the Eastern shore of Maryland","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cream%20of%20crab%20soup.jpg","url":"https://en.wikipedia.org/wiki/Cream_of_crab_soup","infobox":true,"course":"Hot"},{"id":8890,"name":"Cream of Wheat","country":"United States","region":"North Dakota","continent":"North America","qid":"Q10752167","blurb":"American brand of breakfast porridge","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cream%20of%20Wheat%20Breakfast%20Bell%201918%20advertisement.jpg","url":"https://en.wikipedia.org/wiki/Cream_of_Wheat","infobox":true,"ingredients":["Farina","water or milk"],"prepSummary":"Cream of Wheat is prepared from the box by boiling water or milk, then pouring in the farina while stirring. As it is stirred, the farina starts to thicken. The use of milk instead of (or in addition to) water gives the dish a creamier taste. In the United States market, there are three unflavored mixes available (10-minute, -minute and 1-minute). In the Canadian market, there are two unflavored mixes available (8-minute and 3-minute). Cream of Wheat is also sold in an instant format which includes the use of single-serving packets. These are prepared by simply mixing their contents with hot water and allowing the result to set in a bowl for approximately two minutes.","course":"Breakfast","province":"Grand Forks County","city":"Grand Forks","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8891,"name":"Dagwood sandwich","country":"United States","continent":"North America","qid":"Q5208692","blurb":"tall, multilayered sandwich","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Dagwood%20sandwich.jpg","url":"https://en.wikipedia.org/wiki/Dagwood_sandwich","infobox":true,"ingredients":["Bread","meats","cheeses","condiments"]},{"id":8892,"name":"Desperation pie","country":"United States","continent":"North America","qid":"Q104864044","blurb":"thrifty pie from American cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Buttermilk%20Pie.jpg","url":"https://en.wikipedia.org/wiki/Desperation_pie","infobox":true},{"id":8893,"name":"Dilly Bar","country":"United States","continent":"North America","qid":"Q66088044","blurb":"ice cream confection at Dairy Queen"},{"id":8894,"name":"Disco fries","country":"United States","region":"New Jersey","continent":"North America","qid":"Q136674388","blurb":"dish of french fries with gravy and cheese","url":"https://en.wikipedia.org/wiki/Disco_fries","infobox":true,"ingredients":["French fries","brown gravy","melted shredded cheese"],"course":"Side dish, snack","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8895,"name":"dishwasher salmon","country":"United States","continent":"North America","qid":"Q11853198","blurb":"American fish dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/2008-08-05ExtremeCooking003.jpg","url":"https://en.wikipedia.org/wiki/Dishwasher_salmon","infobox":true,"prepSummary":"Pieces of salmon are spiced and wrapped tightly in at least two layers of aluminum foil and put in a dishwasher. The dishwasher is set to perform a full regular cycle, possibly with the addition of a heated dry cycle. The salmon is broiled, steamed, and baked."},{"id":8896,"name":"Double Bypass Burger","country":"United States","continent":"North America","qid":"Q82549698","blurb":"hamburger sold by Heart Attack Grill","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Double%20Bypass%20Burger%20and%20Flatliner%20Fries%20-%20Heart%20Attack%20Grill.jpg"},{"id":8897,"name":"Doublemint","country":"United States","continent":"North America","qid":"Q5300142","blurb":"brand of chewing gum","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Doublemint.jpg","url":"https://en.wikipedia.org/wiki/Doublemint","infobox":true},{"id":8898,"name":"Ensure","country":"United States","region":"Lagos","continent":"North America","qid":"Q5380065","blurb":"brand name of nutritional supplements and meal replacement shakes","url":"https://en.wikipedia.org/wiki/Ensure","infobox":true},{"id":8899,"name":"étouffée","country":"United States","region":"Louisiana","continent":"North America","qid":"Q5642869","blurb":"American stew","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Crawfish%20etouffee.jpg","url":"https://en.wikipedia.org/wiki/%C3%89touff%C3%A9e","infobox":true,"ingredients":["Shellfish","rice"],"course":"Main","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8900,"name":"evil jungle prince","country":"United States","region":"Hawaii","continent":"North America","qid":"Q121379458","blurb":"Thai-style dish originating in Hawaiʻi","url":"https://en.wikipedia.org/wiki/Evil_jungle_prince","infobox":true,"ingredients":["tofu or chicken"],"course":"entrée","province":"Honolulu County","city":"Honolulu","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8901,"name":"Extra","country":"United States","continent":"North America","qid":"Q1049501","blurb":"brand of chewing gum","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Extra%20Dessert%20Delights%20%28Mint%20Chocolate%20Chip%2C%20Strawberry%20Shortcake%20%26%20Key%20Lime%20Pie%29%20Sticks%20%285230515292%29.jpg","url":"https://en.wikipedia.org/wiki/Extra_(gum)","infobox":true},{"id":8902,"name":"EZ Squirt","country":"United States","continent":"North America","qid":"Q125604924","blurb":"colored ketchup product from Heinz sold from 2000 to 2006"},{"id":8903,"name":"Five Guys hamburgers","country":"United States","continent":"North America","qid":"Q109380577","blurb":"dish"},{"id":8904,"name":"Flamin' Hot Cheetos","country":"United States","continent":"North America","qid":"Q125552139","blurb":"Cheetos flavor variant","url":"https://en.wikipedia.org/wiki/Flamin'_Hot_Cheetos"},{"id":8905,"name":"Flatliner Fries","country":"United States","continent":"North America","qid":"Q82549887","blurb":"French fries sold by Heart Attack Grill","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Double%20Bypass%20Burger%20and%20Flatliner%20Fries%20-%20Heart%20Attack%20Grill.jpg"},{"id":8906,"name":"French dip sandwich","country":"United States","region":"California","continent":"North America","qid":"Q3309212","blurb":"sandwich on roll","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Roast%20Beef%20Dip%20lunch.JPG","url":"https://en.wikipedia.org/wiki/French_dip","infobox":true,"ingredients":["Baguette","roast beef","beef broth"],"course":"Main","province":"Los Angeles County","city":"Los Angeles","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8907,"name":"French onion dip","country":"United States","continent":"North America","qid":"Q18164838","blurb":"American dip flavored with onion","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/French%20onion%20dip%20topped%20with%20caramelized%20onion.jpg","url":"https://en.wikipedia.org/wiki/French_onion_dip","infobox":true,"ingredients":["Sour cream","minced onion"],"prepSummary":"The original recipe consisted of sour cream and dehydrated onion soup mix. Commercially prepared products include additional ingredients to thicken, stabilize, and preserve the mixture. Home-made versions may use caramelized onions."},{"id":8908,"name":"fried green tomatoes","country":"United States","continent":"North America","qid":"Q2904970","blurb":"dish in the United States","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fried%20green%20tomatoes.jpg","url":"https://en.wikipedia.org/wiki/Fried_green_tomatoes","infobox":true,"prepSummary":"Traditional preparation of fried green tomatoes begins by cutting the tomatoes into approximately 1/4-inch (~0.6 cm) slices. They are then seasoned with salt and pepper, coated with plain, coarse cornmeal, and shallow-fried in bacon fat for a few minutes each side, or until golden brown. Shallow frying is preferred, as the tomatoes do not float in the oil, which allows the weight of the tomato to press the cornmeal to the underside of the tomato. Alternatives include using breadcrumbs or flour instead of cornmeal and frying in vegetable oil or other fat. The sliced tomatoes may be dipped in a liquid before the cornmeal is added."},{"id":8909,"name":"fudge","country":"United States","region":"United States of America","continent":"North America","qid":"Q379138","blurb":"type of sugar candy","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Handmade%20fruit%20fudge%20squares.jpg","url":"https://en.wikipedia.org/wiki/Fudge","infobox":true,"ingredients":["Sugar","butter","milk"],"course":"Room temperature"},{"id":8910,"name":"G Fuel","country":"United States","continent":"North America","qid":"Q65073889","blurb":"caffeinated drink mix sold by Gamma Labs","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tubs%20of%20G%20Fuel%201.jpg","url":"https://en.wikipedia.org/wiki/G_Fuel","infobox":true,"notFood":"a business"},{"id":8911,"name":"Government cheese","country":"United States","continent":"North America","qid":"Q5589145","blurb":"commodity cheese controlled by the government of the United States","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/President%20Ronald%20Reagan%27s%20Trip%20to%20Wisconsin%2C%20Receiving%20gift%20of%205%20pound%20block%20of%20Wisconsin%20Cheddar%20cheese%20after%20remarks%20at%20rally%20at%20Winnebago%20County%20Courthouse%20in%20Oshkosh%2C%20Wisconsin%20-%20DPLA%20-%2004de8ef9e24bc7bcb49d4c211909fa6c.jpg","url":"https://en.wikipedia.org/wiki/Government_cheese","infobox":true},{"id":8912,"name":"Grilled Kurobuta Pork Belly at Other Mama","country":"United States","continent":"North America","qid":"Q96048330","blurb":"dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Grilled%20kurobuta%20pork%20belly%2001.jpg"},{"id":8913,"name":"Heinz Chili Sauce","country":"United States","continent":"North America","qid":"Q125608781","blurb":"chili sauce from Heinz"},{"id":8914,"name":"Heinz Mustaaaaaard Chipotle Honey Flavored Mustard with Other Natural Flavors","country":"United States","continent":"North America","qid":"Q135570292","blurb":"limited edition mustard product from a collaboration between Heinz and DJ Mustard","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Heinz-Mustaaaaaard-front-view.jpg"},{"id":8915,"name":"Hot beef commercial","country":"United States","region":"Minnesota","continent":"North America","qid":"Q135921153","blurb":"roast beef sandwich","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Beef%20Manhattan.jpg","url":"https://en.wikipedia.org/wiki/Hot_beef_commercial","infobox":true,"ingredients":["Beef"],"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8916,"name":"Hot dago","country":"United States","region":"Minnesota","continent":"North America","qid":"Q135921156","blurb":"sausage sandwich","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hot%20dago1%20inside.jpg","url":"https://en.wikipedia.org/wiki/Hot_dago","infobox":true,"ingredients":["Italian sausage"],"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8917,"name":"I Can't Believe It's Not Butter!","country":"United States","continent":"North America","qid":"Q5976378","blurb":"edible spread marketed as a substitute for butter","url":"https://en.wikipedia.org/wiki/I_Can't_Believe_It's_Not_Butter!","infobox":true},{"id":8918,"name":"Jalabáo","country":"United States","continent":"North America","qid":"Q140315469","blurb":"jalapeño hot sauce made by Bárbaro Mojo"},{"id":8919,"name":"Juicy Fruit","country":"United States","continent":"North America","qid":"Q8086165","blurb":"brand of chewing gum produced by the Wrigley Company","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Wrigley%27s%20Juicy%20Fruit.jpg","url":"https://en.wikipedia.org/wiki/Juicy_Fruit","infobox":true},{"id":8920,"name":"Kendall-Jackson Vintner's Reserve Chardonnay","country":"United States","continent":"North America","qid":"Q114226111","blurb":"chardonnay"},{"id":8921,"name":"lemon ricotta pancakes","country":"United States","continent":"North America","qid":"Q109519912","blurb":"pancake dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Picazo%20Kitchen%20and%20Bar%20-%202021-11-07%20-%20Sarah%20Stierch%2004.jpg"},{"id":8922,"name":"Loco moco","country":"United States","region":"Hawaii","continent":"North America","qid":"Q1202255","blurb":"Hawaiian dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Loco%20moco%20%2832605169782%29.jpg","url":"https://en.wikipedia.org/wiki/Loco_moco","infobox":true,"ingredients":["white rice","topped with a hamburger steak","a fried sunny-side-up egg","brown gravy"],"course":"Main course","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8923,"name":"Lucky Charms","country":"United States","continent":"North America","qid":"Q3265931","blurb":"breakfast cereal","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Lucky%20Charms%20%2814803357412%29.jpg","url":"https://en.wikipedia.org/wiki/Lucky_Charms","infobox":true},{"id":8924,"name":"Luther Burger","country":"United States","continent":"North America","qid":"Q1094305","blurb":"hamburger or cheeseburger with one or more glazed doughnuts in place of the bun","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Perfect%20luther%20burger.JPG","url":"https://en.wikipedia.org/wiki/Luther_Burger","infobox":true,"course":"Main course"},{"id":8925,"name":"Mar-a-Lago Turkey Burger","country":"United States","continent":"North America","qid":"Q95974685","blurb":"dish"},{"id":8926,"name":"Maryland crab soup","country":"United States","continent":"North America","qid":"Q137908295","blurb":"A soup of tomatoes, vegetables, and blue crab meat","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Maryland%20Crab%20Soup.jpg","url":"https://en.wikipedia.org/wiki/Maryland_crab_soup","infobox":true,"course":"Hot"},{"id":8927,"name":"Matanza","country":"United States","continent":"North America","qid":"Q140315420","blurb":"limited-edition habanero–Carolina Reaper hot sauce made by Bárbaro Mojo"},{"id":8928,"name":"Maypo","country":"United States","continent":"North America","qid":"Q6797913","blurb":"brand of instant maple-flavored oatmeal cereal","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/1976%20Maypo%20magazine%20ad.png","url":"https://en.wikipedia.org/wiki/Maypo","infobox":true,"ingredients":["Oatmeal"],"course":"Breakfast"},{"id":8929,"name":"McDonald's Hamburger","country":"United States","continent":"North America","qid":"Q131823911","blurb":"hamburger sold by McDonald's","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/McDonald%27s%20Hamburger%20%282025%29.png"},{"id":8930,"name":"military chocolate","country":"United States","continent":"North America","qid":"Q1072093","blurb":"part of standard the United States military ration","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/C%20Ration%20B%20unit%20%281941%29%20with%20contents.jpg","url":"https://en.wikipedia.org/wiki/Military_chocolate_(United_States)","infobox":true,"ingredients":["Chocolate","sugar","oat flour","cacao fat","skim milk powder","artificial flavoring"],"prepSummary":"It is estimated that between 1940 and 1945, over 3 billion of the D ration and Tropical Bars were produced and distributed to soldiers throughout the world. In 1939, the Hershey plant was capable of producing 100,000 ration bars a day. By the end of World War II, the entire Hershey plant was producing ration bars at a rate of 24 million a week. For their service throughout World War II, the Hershey Chocolate Company was issued the Army-Navy ‘E’ Award for Excellence for exceeding expectations for quality and quantity in the production of the D ration and the Tropical Bar."},{"id":8931,"name":"Mississippi Mud","country":"United States","continent":"North America","qid":"Q135972869","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mississippi%20Mud%20Pie.jpg"},{"id":8932,"name":"Monte Cristo sandwich","country":"United States","continent":"North America","qid":"Q6904753","blurb":"fried ham and cheese sandwich","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Monte%20Cristo%20Sandwich-1.jpg","url":"https://en.wikipedia.org/wiki/Monte_Cristo_sandwich","infobox":true,"ingredients":["Bread","ham","cheese (Emmental or Gruyère)","egg or batter"]},{"id":8933,"name":"Moose Tracks","country":"United States","continent":"North America","qid":"Q25339122","blurb":"registered brand name for an ice cream flavor","url":"https://en.wikipedia.org/wiki/Moose_Tracks","infobox":true},{"id":8934,"name":"Mr. Peanut","country":"United States","continent":"North America","qid":"Q6929074","blurb":"mascot for Planters Peanuts","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mr.%20Peanut%20balloon%20lands%20in%20children%27s%20park.jpg","url":"https://en.wikipedia.org/wiki/Mr._Peanut","infobox":true},{"id":8935,"name":"muffuletta","country":"United States","continent":"North America","qid":"Q655235","blurb":"sandwich","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Both%20halves%20of%20a%20muffuletta%20sandwich%20from%20the%20Italian%20Store%20in%20Lyon%20Hall%2C%20Arlington.jpg","url":"https://en.wikipedia.org/wiki/Muffuletta","infobox":true,"ingredients":["Bread: wheat flour","water","eggs","olive oil","yeast","salt","layers of mortadella","salami"],"course":"Main course","originClaims":["Italy","United States"]},{"id":8936,"name":"Nachos at Maya","country":"United States","region":"Sonoma","continent":"North America","qid":"Q108788274","blurb":"dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nachos%20at%20Maya%20Restaurant%20-%202021-10-03%20-%20Sarah%20Stierch.jpg"},{"id":8937,"name":"New Jersey sloppy joe","country":"United States","region":"Northern New Jersey","continent":"North America","qid":"Q17110181","blurb":"double decker thin sliced rye bread sandwich made with one or more types of sliced deli meat (often ham) along with Swiss cheese, coleslaw, and Russian dressing","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Millburn%20Deli%20Sloppy%20Joes.jpg","url":"https://en.wikipedia.org/wiki/Sloppy_joe_(New_Jersey)","infobox":true,"ingredients":["Thin-sliced rye bread","sliced deli meat","Swiss cheese","coleslaw","Russian dressing"],"course":"Main course"},{"id":8938,"name":"New Mexico roll","country":"United States","continent":"North America","qid":"Q107805938","blurb":"uramakizushi containing New Mexico green chile, sometimes tempura fried, originating in the US state of New Mexico"},{"id":8939,"name":"Nutribun","country":"United States","continent":"North America","qid":"Q28403180","blurb":"bread product","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Nutribun.jpg","url":"https://en.wikipedia.org/wiki/Nutribun","infobox":true,"ingredients":["Whole wheat flour","non-fat dried milk powder","soy flour","iodized salt"]},{"id":8940,"name":"onion ring","country":"United Kingdom","continent":"North America","qid":"Q244611","blurb":"deep fried onion slices dipped in batter","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Flickr%20pancakejess%20677476794--Onion%20rings.jpg","url":"https://en.wikipedia.org/wiki/Onion_ring","infobox":true,"ingredients":["Onions","batter or breadcrumbs"],"course":"Hors d'oeuvre"},{"id":8941,"name":"orange chicken","country":"United States","region":"Various claims","continent":"North America","qid":"Q5366437","blurb":"chicken dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Flickr%20preppybyday%204786746354--Orange%20chicken.jpg","url":"https://en.wikipedia.org/wiki/Orange_chicken","infobox":true,"ingredients":["Chicken","orange sauce or orange peels"],"course":"Main"},{"id":8942,"name":"pancake","country":"United States","continent":"North America","qid":"Q44541","blurb":"a brown thin, round cake made of eggs, milk and flour","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Cr%C3%AApe%20opened%20up.jpg","url":"https://en.wikipedia.org/wiki/Pancake","infobox":true},{"id":8943,"name":"peanut butter and jelly sandwich","country":"United States","continent":"North America","qid":"Q1369093","blurb":"sandwich consisting of peanut butter and fruit preserves (usually grape or strawberry jelly) spread on bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Peanut-Butter-Jelly-Sandwich.jpg","url":"https://en.wikipedia.org/wiki/Peanut_butter_and_jelly_sandwich","infobox":true,"ingredients":["Peanut butter","jelly or jam","sliced bread"],"prepSummary":"Peanut butter and jelly sandwiches (PB&J) consist of a layer of peanut butter and a layer of jelly or jam spread across sandwich bread. They are typically associated with grape jelly and white bread. Peanut butter and jelly sandwiches contain significant starch, protein, fat, and sugar content. While the fat and sugar content were considered beneficial when the sandwich was created, they came to be seen as undesirable toward the end of the 20th century. Critics of processed food point to the white bread, hydrogenated peanut butter, and corn syrup jelly that are commonly used to make the sandwich."},{"id":8944,"name":"peanut butter and pickle sandwich","country":"United States","continent":"North America","qid":"Q117971950","blurb":"type of American sandwich","url":"https://en.wikipedia.org/wiki/Peanut_butter_and_pickle_sandwich","infobox":true,"ingredients":["Peanut butter","pickles","sliced bread"],"course":"Lunch, dinner, or snack"},{"id":8945,"name":"Peanut pie","country":"United States","continent":"North America","qid":"Q25005338","blurb":"pie originating from the southern United States","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Peanut%20pie%20close-up.jpg","url":"https://en.wikipedia.org/wiki/Peanut_pie","infobox":true,"prepSummary":"The sweet filling is made from corn syrup, sugar and eggs, similar to how pecan pie filling is prepared. Molasses, sorghum, pure cane syrup or maple syrup are sometimes used in place of corn syrup. Some recipes include heavy cream or cream cheese in the filling, while others may include chocolate, cayenne pepper, cinnamon, nutmeg or bourbon. The finished pie is served warm and may be topped with whipped cream, a dessert sauce or served à la Mode."},{"id":8946,"name":"pepper jack cheese","country":"United States","continent":"North America","qid":"Q7166384","blurb":"type of cheese","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pepperjack%20Cheese.jpg","url":"https://en.wikipedia.org/wiki/Pepper_jack_cheese"},{"id":8947,"name":"Pepsi Blue","country":"United States","continent":"North America","qid":"Q7166482","blurb":"berry flavored soft drink by PepsiCo","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/2021%20Pepsi%20Blue%2020%20oz%20bottle.png","url":"https://en.wikipedia.org/wiki/Pepsi_Blue","infobox":true},{"id":8948,"name":"Persimmon pudding","country":"United States","region":"Midwest","continent":"North America","qid":"Q7170363","blurb":"traditional American dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Persimmon%20pudding%20%285180557664%29.jpg","url":"https://en.wikipedia.org/wiki/Persimmon_pudding","infobox":true,"ingredients":["Persimmon"]},{"id":8949,"name":"Pinconning cheese","country":"United States","continent":"North America","qid":"Q7194962","blurb":"type of semi-hard cheese","url":"https://en.wikipedia.org/wiki/Pinconning_cheese","infobox":true},{"id":8950,"name":"Pink Sauce","country":"United States","continent":"North America","qid":"Q113466947","blurb":"pink colored dipping sauce created by Chef.pii","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/The%20Pink%20Sauce%20in%20a%20video.jpg","url":"https://en.wikipedia.org/wiki/Pink_Sauce","infobox":true},{"id":8951,"name":"po' boy","country":"United States","region":"American Deep South","continent":"North America","qid":"Q4992018","blurb":"po' boy almost always consists of meat, which is usually roast beef or fried seafood, often shrimp, crawfish, fish, oysters or crab. The meat is served on New Orleans French bread, known for its crisp crust and fluffy center","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Shrimppoboy.jpg","url":"https://en.wikipedia.org/wiki/Po'_boy","infobox":true,"ingredients":["Multiple"],"prepSummary":"A po' boy may contain a wide variety of fillings including roast beef, ham, fried shrimp, fried crawfish, fried catfish, Louisiana hot sausage, fried chicken, alligator, duck, boudin, and rabbit listed among possible ingredients. \"Po' boy bread\" is a local style of French bread traditionally made with less flour and more water than a traditional baguette, yielding a wetter dough that produces a lighter and fluffier bread that is less chewy. The recipe was developed in the 1700s in the Gulf South because the humid climate was not conducive to growing wheat, requiring wheat flour to be imported and thus less available."},{"id":8952,"name":"poke","country":"United States","region":"Hawaii","continent":"North America","qid":"Q7208574","blurb":"Hawaiian raw fish dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ahi%20tuna%20Poke.jpeg","url":"https://en.wikipedia.org/wiki/Poke_(dish)","infobox":true,"ingredients":["Tuna","sea salt","inamona","limu","onions"],"course":"Cold","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8953,"name":"poppy seed bun","country":"United States","continent":"North America","qid":"Q102404539","blurb":"large hot dog buns for Chicago-style hot dogs, with a poppy seed topping","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Chicago-style%20hot%20dog%202.jpg"},{"id":8954,"name":"Powerade","country":"United States","continent":"North America","qid":"Q934273","blurb":"sports drink manufactured and marketed by The Coca-Cola Company","url":"https://en.wikipedia.org/wiki/Powerade","infobox":true},{"id":8955,"name":"Quisp","country":"United States","continent":"North America","qid":"Q7272623","blurb":"cereal brand, and name of its mascot","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Bowl%20of%20Quisp.JPG","url":"https://en.wikipedia.org/wiki/Quisp","infobox":true},{"id":8956,"name":"Red beans and rice","country":"United States","continent":"North America","qid":"Q489703","blurb":"dish characteristic of Louisiana Creole cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Red%20Beans%20and%20Rice.jpg","url":"https://en.wikipedia.org/wiki/Red_beans_and_rice","infobox":true},{"id":8957,"name":"red velvet cake","country":"United States","continent":"North America","qid":"Q1284887","blurb":"chocolate cake","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Red%20Velvet%20Cake%20Waldorf%20Astoria.jpg","url":"https://en.wikipedia.org/wiki/Red_velvet_cake","infobox":true,"prepSummary":"The primary ingredients of red velvet cake are baking powder, butter, buttermilk, cocoa powder, eggs, flour, sugar, salt, vanilla extract, vinegar, and, in modern recipes, red food coloring. The batter is made by first creaming together butter, sugar, eggs, and vanilla extract. Separately, cocoa powder and red food coloring are combined and then integrated into the mixture. The remaining ingredients are then added, mixed, and blended. After pouring the batter into a cake pan, the cake is baked for 20 to 25 minutes and cooled before adding icing between the layers.","course":"Dessert","originClaims":["United States","Canada"]},{"id":8958,"name":"Reese's Puffs","country":"United States","continent":"North America","qid":"Q7306988","blurb":"Reese's flavored puff cereal","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Reese%27s%20Puffs%20%E2%80%93%20Sweet%20and%20crunchy%20corn%20puffs%2C%20with%20milk.jpg","url":"https://en.wikipedia.org/wiki/Reese's_Puffs","infobox":true},{"id":8959,"name":"Roast beef po' boys","country":"United States","continent":"North America","qid":"Q94928110","blurb":"sandwich"},{"id":8960,"name":"Royal Street Bananas Foster Crepe","country":"United States","continent":"North America","qid":"Q94199292","blurb":"dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Royal%20Street%20Bananas%20Foster%20Crepe.jpg"},{"id":8961,"name":"s'more","country":"United States","continent":"North America","qid":"Q2339814","blurb":"North American dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/HersheySmore.jpg","url":"https://en.wikipedia.org/wiki/S'more","infobox":true,"ingredients":["Graham crackers","chocolate","marshmallows"]},{"id":8962,"name":"S'mores Bake","country":"United States","continent":"North America","qid":"Q77626986","blurb":"dessert at Disneyland","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/S%27mores%20Bake%20-%2027682837294.jpg"},{"id":8963,"name":"Salade hawaïenne","country":"United States","continent":"North America","qid":"Q126434266","blurb":"Hawaiian-style salad with rice and fruit","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Salade%20hawa%C3%AFenne%20005.jpg"},{"id":8964,"name":"Salisbury steak","country":"United States","continent":"North America","qid":"Q200527","blurb":"meat patty","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Pleskavitsa.JPG","url":"https://en.wikipedia.org/wiki/Salisbury_steak","infobox":true,"ingredients":["Ground beef"],"course":"Hot"},{"id":8965,"name":"Señor Croque","country":"United States","continent":"North America","qid":"Q80262234","blurb":"dish"},{"id":8966,"name":"seven-layer salad","country":"United States","region":"Southern United States","continent":"North America","qid":"Q7457147","blurb":"American salad dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Seven%20layer%20salad.jpg","url":"https://en.wikipedia.org/wiki/Seven-layer_salad","infobox":true,"ingredients":["Iceberg lettuce","tomatoes","cucumbers","onions","sweet peas","hard-boiled eggs","sharp cheddar cheese","bacon pieces"],"course":"Salad"},{"id":8967,"name":"Shrimp Creole","country":"United States","region":"Louisiana","continent":"North America","qid":"Q7504007","blurb":"Spicy rice dish with shrimp","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Shrimp%20creole.jpg","url":"https://en.wikipedia.org/wiki/Shrimp_creole","infobox":true,"ingredients":["Shrimp","tomatoes","rice","onions","celery","bell pepper","spices"],"course":"Main","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8968,"name":"shrimp étouffée","country":"United States","continent":"North America","qid":"Q94205988","blurb":"dish"},{"id":8969,"name":"shrimp po' boy","country":"United States","continent":"North America","qid":"Q94208532","blurb":"American sandwich","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Shrimppoboy.jpg"},{"id":8970,"name":"sloppy joe","country":"United States","continent":"North America","qid":"Q2095632","blurb":"Variety of sandwich made with ground meat","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sloppy%20Joe%20%22homemade%22.jpg","url":"https://en.wikipedia.org/wiki/Sloppy_joe","infobox":true,"ingredients":["Ground beef","onions","sweetened tomato sauce or ketchup","Worcestershire sauce","seasoning","hamburger bun"],"course":"Main","originClaims":["United States","Cuba"]},{"id":8971,"name":"Sno-ball","country":"United States","region":"Maryland","continent":"North America","qid":"Q16984727","blurb":"shaved-ice dessert","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hansens%20Sno-Bliz%202010.JPG","url":"https://en.wikipedia.org/wiki/Sno-ball","infobox":true,"ingredients":["Water","cane syrup","flavoring"],"province":"City of Baltimore","city":"Baltimore","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8972,"name":"Soylent","country":"United States","continent":"North America","qid":"Q13384640","blurb":"American brand of meal replacement products","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Soylent%20drink.jpg","url":"https://en.wikipedia.org/wiki/Soylent_(meal_replacement)","infobox":true,"notFood":"a business"},{"id":8973,"name":"spaghetti with meatballs","country":"United States","region":"New York","continent":"North America","qid":"Q7572829","blurb":"Italian-American dish consisting of spaghetti, tomato sauce and meatballs","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Spaghetti%20and%20meatballs%201.jpg","url":"https://en.wikipedia.org/wiki/Spaghetti_and_meatballs","infobox":true,"ingredients":["Spaghetti","tomato","meatballs"],"course":"Main","city":"New York City","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8974,"name":"SpongeBob SquarePants Popsicle","country":"United States","continent":"North America","qid":"Q128601889","blurb":"ice pop resembling SpongeBob SquarePants"},{"id":8975,"name":"Steem","country":"United States","region":"Greenfield","continent":"North America","qid":"Q123021756","blurb":"brand of caffeinated peanut butter","url":"https://en.wikipedia.org/wiki/Steem_(peanut_butter)","infobox":true,"ingredients":["Peanuts","peanut oil","salt","agave nectar","caffeine"],"course":"Snack"},{"id":8976,"name":"sushi burrito","country":"United States","continent":"North America","qid":"Q104844158","blurb":"type of Japanese-American fusion cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Sushirrito.%20Burrito%20sized%20sushi%20rolls.%20Supersize%20me%20ethnic%20style%20-%205465986273.jpg","url":"https://en.wikipedia.org/wiki/Sushi_burrito","infobox":true,"ingredients":["Wrap","fish","rice"]},{"id":8977,"name":"Sweetos","country":"United States","continent":"North America","qid":"Q125556830","blurb":"sweet snack by Cheetos"},{"id":8978,"name":"table syrup","country":"United States","continent":"North America","qid":"Q117467386","blurb":"artificial syrup used as a topping on pancakes and waffles","url":"https://en.wikipedia.org/wiki/Table_syrup","infobox":true,"prepSummary":"Table syrups are primarily made from other syrups combined with water, coloring, flavoring, and preservatives. The syrups most often used to create table syrup are corn syrup and high-fructose corn syrup. Some brands such as Log Cabin syrup use rice syrup. Despite serving as an alternative to maple syrup, modern table syrups often do not have any maple syrup content. Major brands of table syrup include Pearl Milling Company, formerly Aunt Jemima; Mrs."},{"id":8979,"name":"tamale pie","country":"United States","continent":"North America","qid":"Q25327105","blurb":"pie and casserole dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/A%20whole%20tamale%20pie.jpg","url":"https://en.wikipedia.org/wiki/Tamale_pie","infobox":true,"prepSummary":"Tamales are a Mexican dish, wherein fillings, such as meats, fruits, or vegetables, are enclosed in cornmeal dough and steamed or boiled in corn husk or banana leaf. In the tamale pie, this dish is adapted into a layered, baked, casserole dish. Despite a popular connotation of the pie with Mexican cuisine, this form of tamal has never been popular in Mexican-American culture. Some sources identify the Mexican dish , associated with the holiday Day of the Dead, as a \"Yucatán tamale pie\". Mukbil Pollo is made up of pork, chicken, and chilis enclosed in a corn dough. When ready to cook, it is wrapped in a banana leaf, and traditionally baked underground."},{"id":8980,"name":"Tater Tots","country":"United States","region":"California","continent":"North America","qid":"Q3516025","blurb":"trademarked Ore-Ida product, cylindrical pieces of deep-fried grated potatoes, the first tater tots made using holey board","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/TaterTots.jpg","url":"https://en.wikipedia.org/wiki/Tater_tots","infobox":true,"ingredients":["Potato"],"course":"Entrée or side dish, sometimes as part of a main course","province":"San Bernardino County","city":"Ontario","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8981,"name":"tetrazzini","country":"United States","continent":"North America","qid":"Q7706778","blurb":"dish made with diced poultry or seafood and mushroom in a butter/cream and cheese sauce","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Turkey%20Tetrazzini.jpg","url":"https://en.wikipedia.org/wiki/Tetrazzini","infobox":true},{"id":8982,"name":"Texas caviar","country":"United States","region":"Texas","continent":"North America","qid":"Q16243133","blurb":"salad of black-eyed peas lightly pickled in a vinaigrette-style dressing, often eaten as a dip accompaniment to tortilla chips","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Texas%20caviar.jpg","url":"https://en.wikipedia.org/wiki/Texas_caviar","infobox":true,"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8983,"name":"Thin Mints","country":"United States","continent":"North America","qid":"Q7784272","blurb":"Girl Scout cookie flavor","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Girl%20Scout%20Thin%20Mint%20cookies%20%28Girl%20Scouts%20of%20the%20USA%29.jpg","url":"https://en.wikipedia.org/wiki/Thin_Mints_(Girl_Scout_cookie)"},{"id":8984,"name":"Thousand Island dressing","country":"United States","region":"Thousand Islands","continent":"North America","qid":"Q1199019","blurb":"American salad dressing and condiment","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Thousand%20Island.jpg","url":"https://en.wikipedia.org/wiki/Thousand_Island_dressing","infobox":true,"ingredients":["Mayonnaise","tomato purée or ketchup","pickles"],"prepSummary":"Rhode Island dressing (Rhode islandsås), introduced by the Swedish restaurateur Tore Wretman, is similar to Thousand Island and very popular in Sweden. Its name is confusing, especially for foreigners, and its origin unclear, since the dressing has no known relationship to Rhode Island and the name is not used for preparations outside Sweden."},{"id":8985,"name":"tiger's blood","country":"United States","continent":"North America","qid":"Q121085597","blurb":"flavoring added to snow cones, shaved ice, etc. consisting of cherry, strawberry, and watermelon flavors","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tiger%27s%20Blood%20Ice%20%28cropped%29.jpg","url":"https://en.wikipedia.org/wiki/Tiger's_blood","infobox":true,"ingredients":["strawberry","watermelon","coconut"],"course":"dessert"},{"id":8986,"name":"tomato juice","country":"United States","continent":"North America","qid":"Q787325","blurb":"beverage made from tomatoes","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tomato%20Juice.jpg","url":"https://en.wikipedia.org/wiki/Tomato_juice","infobox":true,"prepSummary":"Many commercial manufacturers of tomato juice also add salt. Other ingredients are also often added, such as onion powder, garlic powder, and other spices. In the United States, mass-produced tomato juice began to be marketed in the mid 1920s, and became a popular breakfast drink a few years thereafter. In the United States, most tomato juice is made from tomato paste, but pressing is allowed as well. The tomatoes are required to be ripe (using a color standard on the finished product), mostly blemish-free, and mostly deseeded. The total solid content is more than 5.0%, with no added water allowed. Additional salt and organic acidulants, but not sweeteners, are allowed."},{"id":8987,"name":"Trix cereal","country":"United States","continent":"North America","qid":"Q7844698","blurb":"brand of breakfast cereal","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Trix%20cereal.jpg","url":"https://en.wikipedia.org/wiki/Trix_(cereal)","infobox":true},{"id":8988,"name":"Tsamma juice","country":"United States","continent":"North America","qid":"Q55636262","blurb":"brand of fresh watermelon juice","url":"https://en.wikipedia.org/wiki/Tsamma_juice","infobox":true},{"id":8989,"name":"tuna fish sandwich","country":"United States","continent":"North America","qid":"Q978397","blurb":"type of sandwich","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Tuna%20olive%20and%20avocado%20sandwich.jpg","url":"https://en.wikipedia.org/wiki/Tuna_fish_sandwich","infobox":true,"ingredients":["Tuna salad","mayonnaise"],"course":"Lunch"},{"id":8990,"name":"turkey burgers","country":"United States","continent":"North America","qid":"Q95974737","blurb":"hamburger made with turkey"},{"id":8991,"name":"vegan jambalaya","country":"United States","continent":"North America","qid":"Q94342530","blurb":"dish"},{"id":8992,"name":"Vinegar pie","country":"United States","continent":"North America","qid":"Q140298634","blurb":"type of pie made from vinegar","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Old-Fashioned%20Vinegar.jpg","url":"https://en.wikipedia.org/wiki/Vinegar_pie","infobox":true},{"id":8993,"name":"Waka Butterscotch Vanilla Instant Coffee","country":"United States","continent":"North America","qid":"Q134607721","blurb":"Unsweetened flavored instant coffee product by Waka Coffee & Tea"},{"id":8994,"name":"Waka Colombian Medium Roast Instant Coffee","country":"United States","continent":"North America","qid":"Q134607671","blurb":"Medium roast instant coffee product by Waka Coffee & Tea"},{"id":8995,"name":"Waka Instant Black Tea","country":"United States","continent":"North America","qid":"Q134607599","blurb":"Unsweetened instant black tea product by Waka Coffee & Tea"},{"id":8996,"name":"Waka Traditional Chai Instant Tea Powder","country":"United States","continent":"North America","qid":"Q134607574","blurb":"Unsweetened chai instant tea product by Waka Coffee & Tea"},{"id":8997,"name":"Waldorf salad","country":"United States","region":"New York","continent":"North America","qid":"Q209464","blurb":"fruit and nut salad","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Waldorfsalat.jpg","url":"https://en.wikipedia.org/wiki/Waldorf_salad","infobox":true,"ingredients":["Apples","celery","mayonnaise","walnuts","grapes"],"course":"Appetizer","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":8998,"name":"Wheaties","country":"United States","continent":"North America","qid":"Q286455","blurb":"brand of cereal by General Mills","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Wheaties%20cheerleaders.jpg","url":"https://en.wikipedia.org/wiki/Wheaties","infobox":true},{"id":8999,"name":"Whopperitto","country":"United States","continent":"North America","qid":"Q109378829","blurb":"dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Burger%20King%20Whopperrito.jpg"},{"id":9000,"name":"Wild rice salad","country":"United States","region":"likely Minnesota","continent":"North America","qid":"Q135927675","blurb":"cold salad in Minnesotan cuisine","url":"https://en.wikipedia.org/wiki/Wild_rice_salad","infobox":true,"ingredients":["wild rice","dried fruits","vegetables"],"course":"Side dish, salad"},{"id":9001,"name":"Wonder Bread","country":"United States","continent":"North America","qid":"Q8031737","blurb":"Brand name bread","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Wonder%20Bread%20Open.jpg","url":"https://en.wikipedia.org/wiki/Wonder_Bread","infobox":true},{"id":9002,"name":"Wrigley's Spearmint","country":"United States","continent":"North America","qid":"Q8038329","blurb":"brand of Wrigley's chewing gum","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Mars%20Wrigleys%20deutschePackung%2015Stk.jpg","url":"https://en.wikipedia.org/wiki/Wrigley's_Spearmint","infobox":true},{"id":9003,"name":"Zours","country":"United States","continent":"North America","qid":"Q8074657","blurb":"sour candy","url":"https://en.wikipedia.org/wiki/Zours"},{"id":9004,"name":"Jizza","country":"Uzbekistan","continent":"Asia","qid":"Q12824052","blurb":"Uzbek food"},{"id":9005,"name":"Yerma","country":"Uzbekistan","continent":"Asia","qid":"Q12542057","blurb":"Uzbek soup made from lamb, wheat and onions"},{"id":9006,"name":"Rosquilleta","country":"Spain","region":"Valencian Community","continent":"Elsewhere","qid":"Q107370151","blurb":"traditional Valencian food","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Rosquilletes%20de%20pipes.jpg"},{"id":9007,"name":"arepa","country":"Venezuela","region":"Colombia","continent":"South America","qid":"Q642702","blurb":"ground maize flatbread dish of Colombia and Venezuela","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Arepitas%20Food%20Macro.jpg","url":"https://en.wikipedia.org/wiki/Arepa","infobox":true,"ingredients":["Corn flour (maize meal or flour)"],"prepSummary":"Initially, flour was made by grinding maize at home. In the 1950s, precooked arepa flour was invented by Dr. , a Venezuelan engineer, and became an instant success. The flour is mixed with water and salt, and occasionally oil, butter, eggs or milk. Because the flour is already cooked, the blend forms into patties easily. After being kneaded and formed, the patties are fried, grilled, or baked. Some varieties of arepas are made with \"peeled\" corn using the nixtamalization process; they are known as arepa pelada. Arepa flour is specially prepared (cooked in water, then dried) for making arepas and other maize dough-based dishes, such as hallacas, bollos, tamales, empanadas, atole and chicha.","course":"Any course","originClaims":["Colombia","Venezuela"]},{"id":9008,"name":"arepa pelada","country":"Venezuela","continent":"South America","qid":"Q134467697","blurb":"arepa prepared without industrial processing","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Arepa%2C%20sabor%20y%20tradici%C3%B3n%20del%20campo%20-ancient%20tradition.jpg"},{"id":9009,"name":"dulce de lechosa","country":"Venezuela","continent":"South America","qid":"Q5814975","blurb":"traditional confection from Venezuela"},{"id":9010,"name":"hallaca","country":"Venezuela","region":"Latin America","continent":"South America","qid":"Q3085085","blurb":"dish from Venezuela","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Hallacas%20con%20pan%20de%20jamon%2C%20plato%20Venezuelano.jpg","url":"https://en.wikipedia.org/wiki/Hallaca","infobox":true,"ingredients":["cornmeal dough or cassava dough","meat (beef","pork","chicken)","raisins","capers","olives"],"prepSummary":"Hallaca has an elaborate filling. Ingredients differ between regions and families but may include a combination of beef, pork, bacon, lard, onion, sweet pepper, red pepper, scallion, garlic, salt, pepper, oregano, cumin and some type of cooking wine or vinegar. Some versions of the filling include leeks, Worcestershire sauce, mustard pickles, panela, or dark brown sugar. The stew is simmered over low heat slowly for several hours. In Aruba and Curaçao, two islands just off the coast of Falcón state, Venezuela, it is called 'ayaca' or 'ayaka'. The ingredients are pork and chicken stew, or pork or chicken stew, capers, raisins, cashew nuts, bellpepper, pickled baby onions, prunes, and olives."},{"id":9011,"name":"Naiboa","country":"Venezuela","continent":"South America","qid":"Q6037556","blurb":"dish in Venezuela"},{"id":9012,"name":"Pan de queso","country":"Venezuela","continent":"South America","qid":"Q121544620","blurb":"bread from Venezuela","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/-PandeQueso%20tipo%20-Yumare%20-yaracuykitchenpower%20-somosartesanos%20%40bistrobakery.jpg"},{"id":9013,"name":"Panela de San Joaquín","country":"Venezuela","continent":"South America","qid":"Q122960943","blurb":"Pastry product from Venezuela","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Panelas%20o%20Panelitas%20de%20San%20Joaqu%C3%ADn.jpg"},{"id":9014,"name":"Quinhampira","country":"Venezuela","continent":"South America","qid":"Q123818960","blurb":"Fish broth with pepper, typical of the cuisine of the indigenous peoples of the northwest region of the Amazon rainforest","originClaims":["Brazil","Colombia","Venezuela"]},{"id":9015,"name":"Big M","country":"Philippines","region":"Victoria","continent":"Elsewhere","qid":"Q4905982","blurb":"brand of flavoured milk","url":"https://en.wikipedia.org/wiki/Big_M","infobox":true},{"id":9016,"name":"Ajmokac","country":"Serbia","region":"Vojvodina","continent":"Elsewhere","qid":"Q138413232","blurb":"traditional dish of Serbian and Vojvodina cuisine","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Ajmokac.jpg","url":"https://en.wikipedia.org/wiki/Ajmokac","infobox":true,"ingredients":["chicken","flour","milk","sour cream"],"prepSummary":"It is prepared from boiled chicken in a sauce based on flour, milk and sour cream, ajmokac was a specialty served with mashed potatoes, polenta or homemade bread. In the past, ajmokac was prepared in large pots, where the meat would be cooked for hours until it became soft and juicy, and then it would be gently mixed with a thick, creamy sauce that would combine with all the richness of the flavors. There are many alternatives to this traditional dish.","placeConfirmed":"GeoNames — CC BY 4.0"},{"id":9017,"name":"Rouyot","country":"Belgium","region":"Walloon Region","continent":"Elsewhere","qid":"Q13216848","blurb":"type of baked goods","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Fr%20B%20rouillo%20rouyot.jpg"},{"id":9018,"name":"xian doujiang","country":"Wu","continent":"Elsewhere","qid":"Q139816409","blurb":"savory soy milk soup eaten","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Xian%20doujiang%20Taipei.jpg"},{"id":9019,"name":"manti","country":"People's Republic of China","region":"Central Asia","continent":"Elsewhere","qid":"Q262796","blurb":"dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Manty%20%283968046229%29.jpg","url":"https://en.wikipedia.org/wiki/Manti_(food)","infobox":true,"ingredients":["Spiced meat (lamb or ground beef)","dough"]},{"id":9020,"name":"Kabsa","country":"Yemen","region":"Arabian Peninsula","continent":"Asia","qid":"Q1720857","blurb":"Arab rice dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Machboos%20%28cropped%29.JPG","url":"https://en.wikipedia.org/wiki/Kabsa","infobox":true,"ingredients":["Rice (usually long-grain","almost always basmati)","chicken","vegetables","a mixture of spices (cardamom","saffron","cinnamon","black lime"],"prepSummary":"Meat for kabsa can be cooked in various ways. A popular way of preparing meat is called mandi. This ancient technique originates from Yemen, and involves a type of earth oven called the , whereby a whole lamb meat is barbecued in a deep hole in the ground that is then covered while the meat cooks. Another way of preparing and serving meat for kabsa is mathbi, where seasoned meat is grilled on flat stones that are placed on top of burning embers.","course":"Meal"},{"id":9021,"name":"Khawlani Coffee Beans","country":"Yemen","region":"Jazan Province","continent":"Asia","qid":"Q97160325","blurb":"type of coffee bean that grows in the Khawlan region of Saudi Arabia and Yemen","url":"https://en.wikipedia.org/wiki/Khawlani_Coffee_Beans","infobox":true},{"id":9022,"name":"Leg soup","country":"Yemen","continent":"Asia","qid":"Q125549954","blurb":"Yemenite dish"},{"id":9023,"name":"Zom","country":"Yemen","region":"The Middle East","continent":"Asia","qid":"Q96416082","blurb":"Traditional Yemenite soup","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Elitsoor%20matit.jpg","url":"https://en.wikipedia.org/wiki/Zom_(food)","infobox":true,"ingredients":["Israeli soft cheese or strained yogurt","sour cream","and/or quark","flour","lemon juice","salt"],"course":"Warm"},{"id":9024,"name":"Relleno Negro","country":"Mexico","region":"Yucatán","continent":"Elsewhere","qid":"Q21004069","blurb":"Mexican dish","url":"https://en.wikipedia.org/wiki/Relleno_negro","infobox":true,"placeConfirmed":"GeoNames — CC BY 4.0"},{"id":9025,"name":"Baba","country":"Qing dynasty","region":"Yunnan Province","continent":"Elsewhere","qid":"Q17032101","blurb":"type of bread made by the Naxi people of Yunnan, China","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Xizhou%20baba.jpg","url":"https://en.wikipedia.org/wiki/Baba_(bread)","infobox":true},{"id":9026,"name":"Xidoufen","country":"Qing dynasty","region":"Yunnan","continent":"Elsewhere","qid":"Q25105527","blurb":"Chinese soup dish","url":"https://en.wikipedia.org/wiki/Xidoufen","infobox":true},{"id":9027,"name":"Ifisashi","country":"Zambia","continent":"Africa","qid":"Q109039280","blurb":"Zambian food","url":"https://en.wikipedia.org/wiki/Ifisashi","infobox":true,"prepSummary":"To cook ifisashi, ingredients such as roasted peanuts, chopped onion, tomatoes, greens, peanut oil, and water are used. The most common greens used are pumpkin leaves, sweet potato leaves, beet greens, mustard greens, spinach, collard greens, and kale. The ground peanuts, onion, and tomatoes are added to the boiling water. Then, the greens are added.","course":"Main"},{"id":9028,"name":"Maheu","country":"Zimbabwe","continent":"Africa","qid":"Q65444926","blurb":"fermented beverage in Zimbabwe"},{"id":9029,"name":"Muboora","country":"Zimbabwe","continent":"Africa","qid":"Q25697201","blurb":"dish, soup with pumpkin leaves in Vorspeise in Zimbabwe"},{"id":9030,"name":"umxhanxa","country":"Zimbabwe","continent":"Africa","qid":"Q118496624","blurb":"Zimbabwean dish","photo":"http://commons.wikimedia.org/wiki/Special:FilePath/Umxhanxa.jpg"}]