This ancient wine was found in a funerary urn in southern Spain, alongside the cremated bones of a Roman. 

Experts from the University of Cordoba analyzed the ancient liquid within the urn, which was uncovered in a rare, intact Roman tomb in the Andalusian town of Carmona five years ago. They found that the ancient liquid resembled sherry.

Prior to this discovery, reported in the Journal of Archaeological Science: Reports, the oldest known wine preserved in liquid form was a bottle of Speyer wine from 325 AD, unearthed from a Roman tomb near the German city of Speyer in 1867.

The recently discovered tomb contained eight funerary niches, six of which held urns made of limestone, glass, and lead. Each urn contained the cremated remains of an individual, and two of the urns were inscribed with the names of the deceased: Hispanae and Senicio.

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The OIV estimated that global wine consumption totaled 221 million hectolitres in 2023, a 2.6% decline from 2022 and a 7.5% drop compared to 2018. The demand drop was particularly significant in China, where consumption fell by 25%.

OIV revised its 2022 wine production estimate down to 237 million hectolitres, marking a 10% decline from 2022 levels and the lowest output since the 1960s. This decrease is attributed to adverse weather, early frost, heavy rain, drought, and fungal diseases affecting vineyards in both hemispheres.

Italy’s wine production of 38.3 million hectolitres, the lowest since the 1950s, represented a 23% drop from the previous year, causing the country to relinquish its title as the world’s leading wine producer to France.

The post Global Wine Consumption Falls to 30-Year Low Amid Record-High Prices appeared first on CorD Magazine.

During the session, Katahira demonstrated the intricate techniques of crafting perfect sushi rolls and the art of frying tempura, sharing his expertise and insights into Japanese culinary traditions. Participants had the unique opportunity to engage hands-on, preparing dishes under Katahira’s guidance, thus gaining a deeper appreciation of Japan’s gastronomic heritage.

The workshop, hailed as a success, highlighted the growing interest in Japanese cuisine and culture in the region. It fostered a closer cultural bond between Japan and Serbia, paving the way for future culinary and cultural exchanges.

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The firms from Serbia participated in over 900 direct meetings with buyers from the region, as well as from Germany, France, the Netherlands, Switzerland, the USA, and other nations.

Within the Serbian national pavilion, branded with the slogan “We speak organic”, Serbian organic producers displayed a vast array of products ranging from fresh, dried, and frozen fruits and vegetables, fruit purees, to cereal products, organic pasta, fruit spreads, and organic honey.

“This year’s fair, which welcomed 2,550 exhibitors from 94 countries worldwide, offered our companies a chance to engage with global distributors, retail chains, and importers from the organic production sector, demonstrating its resilience to crisis,” stated the SCC.

This year also marked the first organised study visit to the VIVANESS fair for organic and natural cosmetics, held concurrently with the Biofach fair. VIVANESS was attended by six Serbian manufacturers of organic and natural cosmetics: All Nut, MNS, Best from Nature, Amelles Cosmetics, Matrina Cosmetics, and Royal Balm.

Approximately 35,000 visitors from 128 countries attended the leading global organic food fair and the International Fair for Natural and Organic Cosmetics.

This year’s participation was orchestrated under the theme “We speak organic – Organic product from Serbia – Tradition Transformed into Innovation”, supported by the Serbian Chamber of Commerce and the Serbian Development Agency, in collaboration with the Swiss Export Promotion Programme (SIPPO) and the National Association Serbia Organica.

At the fair in Germany, eight Serbian companies represented the nation at the Serbian pavilion, including Menex and MDDP Janić from Kruševac, Ecoagri Serbia from Bela Crkva, Frutorga from Prokuplje, Medino from Krnjevo, ITN GROUP from Belgrade, Es Komerc from Prijepolje, and DBA Promet from Arilje.

Photo: Privredna komora Srbije

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While empanadas from Mexico are usually made with masa, my grandma—a woman who grew up in Culiacán, a city in northwestern Mexico—made hers with pot sticker wrappers! During the creation of this dish, we figured that if you’re searching for an empanada recipe, you’re probably not looking to fry them in pot sticker wrappers, so we developed an amazingly easy and flaky homemade dough. But we have modeled our filling after my grandma’s top-secret recipe. And if you REALLY want to go all-in on my grandma’s method, we’ve also included tips on how to use those pot-sticker wrappers. Read on for more tips for these Cheesy Beef Empanadas.

During the development of this dish, I figured that if you’re searching for an empanada recipe, you’re mostly not looking to fry them in pot sticker wrappers. So, our associate food editor (and pastry queen) Makinze Gore developed an amazingly easy and flaky homemade dough. 

Ingredients

MAKE DOUGH

Step 1
In a large bowl, whisk together flour, salt, and baking powder. Cut butter into flour using your hands or a pastry cutter until pea-sized. Add water and egg and mix until a dough forms. Turn dough out on a lightly floured surface and knead until smooth, about 5 minutes. 

Step 2
Wrap in plastic wrap and refrigerate for at least 1 hour

FOR OVEN

FOR AIR FRYER

Source: delish.com

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Rösti, originally a farmers’ breakfast from German-speaking Switzerland, is now a Swiss national dish, highly popular on both sides of the Röstigraben. Each region has its own version. The Bernese, for example, are known for their crispy Rösti fried in butter.

Tips

• Slowly sweat 1 onion, chopped or sliced into thin strips, in the butter, before adding potatoes and cooking as above.
• Fry 100 g diced bacon until crispy, before adding potatoes and cooking as above.
• Top rösti with fried eggs.

Ingredients

Source: Myswitzerland, Photo: Winsconsin Cheese

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The New York City Department of Environmental Protection (DEP) has drafted new rules that would require pizzerias with coal and wooden-fire ovens installed prior to 2016 to cut carbon emissions by 75%, according to the New York Post. Restaurant owners would be forced to install a filter to the specified ovens then hire an engineer to regularly inspect the carbon emissions.

“All New Yorkers deserve to breathe healthy air and wood and coal-fired stoves are among the largest contributors of harmful pollutants in neighborhoods with poor air quality,” DEP spokesman Ted Timbers said. “This common-sense rule, developed with restaurant and environmental justice groups, requires a professional review of whether installing emission controls is feasible.”

One pizzeria owner told The Post he already spent $20,000 on emission-control air-filter devices in anticipation of the DEP rule due to installation and regular maintenance.

“Oh yeah, it’s a big expense!” said Paul Giannone. “It’s not just the expense of having it installed, it’s the maintenance. I got to pay somebody to do it, to go up there every couple of weeks and hose it down and you know do the maintenance.”

Less than 100 restaurants would be impacted by the regulations, The Post reported, citing a city official. 

Another pizzeria owner told The Post anonymously that there are negotiations in place with the city government on whether to apply the regulations to all coal and wood-fire ovens or only ones installed after the regulation begins.

“This is an unfunded mandate and it’s going to cost us a fortune not to mention ruining the taste of the pizza totally destroying the product,” the pizzeria owner said. “If you f—k around with the temperature in the oven you change the taste. That pipe, that chimney, it’s that size to create the perfect updraft, keeps the temp perfect, it’s an art as much as a science. You take away the char, the thing that makes the pizza taste great, you kill it.”

Source: foxnews.com

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On this page I will share a great recipe for Nordic Carrot Bread which is stuffed with sunflower seeds and lots of shredded carrots. In Danish this particular type of bread is called Gulerodsbrud. In Denmark traditionally bread is made where all kinds of different nuts, grains or vegetables are used. Normal white toast bread is in Denmark very often substituted with for instance rye bread, grain buns or this carrot bread.

It normally takes a little longer to make Nordic inspired bread but typically it contains a lot more dietary fibers, protein and in this case vitamins from the carrots. Continue reading on and learn how easily you can make a fantastic delicious and filling Nordic carrot bread.

Instructions

1. In a large bowl, add the lukewarm water and dissolve the fresh yeast and sugar. If you are using dry yeast then add this in the next step.

2. Add the all-purpose flour, salt and butter in small pieces. Knead the dough for 5-10 minutes. The dough should be assembled, soft and only a little sticky.

3. Cover the dough bowl with a clean dish towel and let it rise someplace warm for one hour.
4. Place the dough on a flour cover table. Make a large indent in the middle of dough and add a beaten egg, the sunflower seeds and the shredded carrots at the center.

5. Fold the dough over the stuffing so that it covers it all.
6. Use a dough scraper/cutter to cut through the dough at random places. Again, fold some of the dough and cut again. Try not kneading the dough but instead fold and cut it. We are looking for random and distorted buns.
7. Finally cut the dough into 12 buns and place them on a parchment paper cover oven plate.
8. Let the buns rise someplace warm for another 40 minutes.

9. Bake the buns in a 210 C (410 F) preheated oven for about 18 minutes. The total time in the oven might vary. Tap on the bottom of the buns – if they sound hollow then they are done.

Source and Photo: nordicfoodliving.com

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“Despite the difficulties caused by COVID-19 for the hospitality industry and international tourism, Belgrade has demonstrated its adaptability and continues to move forward. Our teams of inspectors were delighted by the high-quality dishes served in the recommended restaurants, with a culinary offer characterized by modernity and variety, but also a focus on local culinary traditions. The observed trends reflect international influences and introduce innovative tastes into Belgrade’s gastronomic repertoire, which only illustrates the determination of restaurant owners and their staff to turn their city into a gourmet destination waiting to be discovered,” said Gwendal Pulenek, international director of the MICHELIN guide.

Three restaurants were selected by the MICHELIN guide

METROPOLITAN GRILL, located near the Museum of Contemporary Art, inside a hotel of a famous international chain, puts Mediterranean cuisine in the centre of attention. In a cosmopolitan environment where Serbian, Balkan and oriental influences merge, the à la carte dishes will amaze even the most refined palates.

In an eclectic musical setting and with a perfect view of the city, SKY LOUNGE offers contemporary cuisine with international flavours, combining Asian and Mediterranean influences. The choice of fish is unsurpassed!

At VINGT-DEUX, located on the tenth floor of the Hotel Metropol, in the university district, the kitchen is known for its high quality, and the cocktail bar for its sophistication. The pleasant experience is completed by a 360-degree panorama of the city, which allows foodies to enjoy the stunning view at sunset.

In addition to these three new addresses, all the facilities listed in the 2022 edition of the MICHELIN guide to Belgrade also appear in the selection for 2023. Among them, we highlight Iva New Balkan Cuisine again due to its excellent price-quality ratio, and for this reason, they retain their Bib Gourmand title.

The selection of restaurants for 2023 recommended by the MICHELIN guide to Belgrade is available for free on the website and in the MICHELIN guide app. Along with these recommendations, the Guide also contains a selection of hotels, which introduce you to the most exclusive and essential places to stay in Belgrade and around the world.

Each hotel in the Guide has been chosen for its style, service and exceptional character (with offers for every budget level) and can be booked directly on the MICHELIN Guide website and app. Discover the perfect addresses for young and more modest travellers, such as Mama Shelter Belgrade, mountain lodges, including Viceroy Kopaonik on Kopaonik Mountain, and designer boutique hotels, such as Townhouse 27 and Hotel Indigo.The MICHELIN guide is a reference in the gastronomic world. Now we also offer completely new and reliable recommendations for hotels. Visit the MICHELIN guide website at www.guide.michelin.com/fr/fr or download our completely free app for iOS and Android to discover all the restaurants in the selection or book a meal at one of the unforgettable hotels.

The post The Michelin Guide Belgrade Spotlights 17 Restaurants In Its New 2023 Selection appeared first on CorD Magazine.

Goulash can be made with beef or pork but the traditional way of making it is with beef. Originally this was the signature dish of the herdsmen on the Hungarian Great Plain (puszta), the “Hungarian cowboys” who used to live a nomadic lifestyle and would cook it over the fire in a cauldron.

Making the dish also goes hand-in-hand with drinking Bull’s Blood, Hungary’s most iconic red wine. There is something about getting smoky while standing around a huge kettle of goulash that’s slowly cooking over a wood fire while sharing a bottle with your best friends that makes you feel fulfilled and happy. Stories start flowing, and playful teasing and bantering follows. That’s what goulash is about: friends, laughter, drinks and flavorful food.

Hungarian paprika is the signature flavor in most famous Hungarian dishes. It is very different than let’s say Spanish paprika. Hungarian paprika is naturally dried under the summer sun, whereas its Spanish counterpart is smoked over a wood fire. As a result, Hungarian paprika is known for its rich and intense red peppery flavour and is essential to give this dish an authentic flavor. Jó étvágyat!

Ingredients

Directions

Step 1
Heat the lard in a cast iron Dutch oven, then add the onions and cook for 8 minutes. Stir often so they don’t burn. If they start browning, add a tablespoon of water.

Step 2

Stir in caraway seeds, black pepper and bay leaves, and cook for 2 more minutes.

3. Remove the pot from the heat, and sprinkle paprika all over the onions. Stir often! (Burnt paprika is bitter.)

7. Add the root vegetables (carrots, parsley, celeriac and potatoes) and the tied parsley leaves to the pot. Add 4-5 cups of hot water to cover by an inch or two.

8. Season with salt, and bring the soup to a boil over high heat. When it starts boiling, reduce the heat to medium, and cook for 15 minutes uncovered.

9. Add the csipetke and boil for another 10-15 minutes. Taste and adjust saltiness.

Source: bestofhungary.co.uk

The post Traditional Hungarian Goulash – Gulyásleves appeared first on CorD Magazine.

Lo strudel, štrudl, štrudla, and štrukli – these are the names given by our neighbours in Italy, Slovenia, Slovakia, and the Czech Republic to this sweet dream of light pastry and its juicy filling. But in English, the only word which has made it into common use is the German “strudel”. That shows just how famous the Viennese Apfelstrudel has become. But it’s all too easily forgotten that this fine pastry once travelled an extensive route from Arabia via the Ottoman Empire and Turkey, before becoming resident in Vienna. However, the long journey was worth it!

Serve warm or cold. Delicious served with icing sugar and Viennese coffee.

Source: austria.info

The post Apfelstrudel – Viennese Apple Strudel appeared first on CorD Magazine.

Instructions

1. In a sauce pan; melt the butter at low heat.

2. When the butter is melted; chop the herbs and garlic and add it to the butter. Let it cook/sit for about 5-10 minutes on very little heat.

3. Clean and peel the potatoes.

4. At the bottom side of the potatoes make a small horizontal cut. This will make sure the potatoes sits stable on the oven plate.

5. On the opposite side; make deep cuts side-by-side into the potatoes. The cuts should be about 2/3 into the potatoes and about 2 mm apart.

6. On a parchment paper covered oven plate; place the potatoes side-by-side with the grooves upwards.

7. Brush the potatoes with the butter and herb mixture.

8. Bake the potatoes for about 60 minutes at 200 C (400 F). The cooking time is depended on the size of the potatoes. The potatoes are done when you can easily stick a fork into them. During the cooking brush the potatoes 2-3 times extra with the herb mixture.

Source: www.nordicfoodliving.com

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With this easy recipe, you can adjust the yield to your liking since each batch ferments in a 1-quart Mason jar. It can take anywhere from one to three weeks to achieve a nice sour tartness in your sauerkraut; in the cool temperatures of winter, it will take longer, and in the warm days of summer, it will go more quickly. There are many ways to enjoy homemade sauerkraut, including right out of the jar, as a garnish or a salad, or cooked along with apples and sausage.

Steps to Make It

1. Gather the ingredients.

2. In a clean, non-metallic bowl, mix together the cabbage, juniper berries, caraway seeds, mustard seeds, and 2 teaspoons of the pickling salt.

3. Stir to release the cabbage’s juices.

4. Let it rest for 10 minutes and then mix again. If needed, you can let it rest longer, as much as 1 to 2 hours.

5. Sterilize a 1-quart, wide-mouthed Mason jar and the lid by boiling for several minutes in water and draining on a clean dishcloth.

6. Pack the cabbage and seasonings into the sterilized jar, pushing down with a wooden (not metal) spoon.

7. Combine the filtered water with the remaining pickling salt. Pour over the cabbage, filling it so it reaches up to the rim of the jar. Cap loosely with a sterilized canning lid.

8. Place the jar on a tray to catch overflowing juices. The mixture will begin to bubble.

9. After the bubbling stops, check the container. If the water level has fallen below the rim of the jar, top it off with more salt water (keeping a ratio of 1 teaspoon pickling salt per 1 cup of water) that has been warmed slightly so it will dissolve completely.

10. Keep the jar between 65 F and 72 F on the tray for 1 to 3 weeks to achieve a pleasantly sour flavor. After the first week, taste the sauerkraut every few days until it reaches the tartness you desire. 

11. Once it is to your liking, skim any (harmless) white spots or film from the top, close the jar tightly with a sterilized canning lid and ring, wipe off the outside of the jar, and store it in the refrigerator. Enjoy as is, spoon on top of hot dogs, or cook along with pork chops for a satisfying meal.

The post Homemade German Sauerkraut appeared first on CorD Magazine.

Tip: Serve with lemon mayonnaise and pair with a Welschriesling wine from the province of Styria.

Source: austria.info

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