[{"t":"Traditional Nigerian jollof rice: spicy red rice in tomato and pepper sauce","d":"Learn to make authentic Nigerian jollof rice, the red, spicy rice cooked in tomato and pepper sauce, with that unmistakable smoky flavor of West African parties.","u":"/articles/traditional-nigerian-jollof-rice.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789293837975-3d293af6f6d8.webp?alt=media&token=4c7af1c6-d303-487f-b16a-e79acebe7902","dt":"September 13, 2026"},{"t":"Traditional Belizean rice and beans: rice with red kidney beans cooked in coconut milk","d":"Learn to make Belize's rice and beans, the rice with red kidney beans cooked in coconut milk that is the signature dish of the Caribbean country.","u":"/articles/traditional-belizean-rice-and-beans.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789207345488-582d1f8bf7c5.webp?alt=media&token=d881a7e4-2b4d-4b2a-a422-87584628aa1e","dt":"September 12, 2026"},{"t":"Liechtenstein Käsknöpfle: cheese dumplings with caramelized onion","d":"Learn to make Käsknöpfle, the national dish of Liechtenstein: small soft dumplings wrapped in melted cheese and crowned with golden caramelized onion.","u":"/articles/liechtenstein-kasknopfle.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789121099927-ef3843a7bd29.webp?alt=media&token=80dddcd1-0353-43c1-96ed-ce8d3d4baa46","dt":"September 11, 2026"},{"t":"Traditional Kazakh beshbarmak: lamb with wide noodles and broth","d":"Learn to prepare beshbarmak, the national dish of Kazakhstan made with slow-cooked lamb, fresh wide noodles and an aromatic broth served on the side.","u":"/articles/traditional-kazakh-beshbarmak.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789034620596-07bbf0f6a571.webp?alt=media&token=4fb0064e-57fb-42ad-8236-efbea26a914a","dt":"September 10, 2026"},{"t":"Lamb tagine with prunes and almonds: the sweet-and-savory Moroccan classic","d":"Learn to make the traditional Moroccan lamb tagine with prunes and almonds, a slow, spice-scented stew that balances sweet and savory like few dishes in the world.","u":"/articles/lamb-tagine-with-prunes-and-almonds.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1788948154005-c706e9eaba0d.webp?alt=media&token=167878b8-9162-4a25-b516-a89ec86a28ac","dt":"September 9, 2026"},{"t":"Grilled Barramundi with Coconut Milk, Marshall Islands Style","d":"Learn how to make grilled barramundi with coconut milk, a Marshallese lagoon dish featuring juicy fish and a creamy sauce scented with lime.","u":"/articles/grilled-barramundi-coconut-milk-marshall-islands.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1788861750954-6cd0ec3b93b5.webp?alt=media&token=748627ba-da90-4b40-8e34-f4b554cb7331","dt":"September 8, 2026"},{"t":"Traditional Indonesian Nasi Goreng: Fried Rice with Kecap Manis and Crispy Egg","d":"Learn how to make nasi goreng, Indonesia's fried rice with kecap manis, shrimp, and a crispy fried egg on top. Complete step-by-step recipe.","u":"/articles/traditional-indonesian-nasi-goreng.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1788823361578-4f718049e36a.webp?alt=media&token=65bf10d9-39ff-4a00-966f-5945a0dfe45e","dt":"September 7, 2026"},{"t":"Traditional Gaucho Chimarrão: How to Prepare and Serve Yerba Mate in the Gourd","d":"Learn the step-by-step process for authentic gaucho chimarrão, from choosing the yerba mate to the art of serving the gourd without clogging the bombilla.","u":"/articles/traditional-gaucho-chimarrao-yerba-mate.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1788775438722-0fa52af248e4.webp?alt=media&token=0a9dd402-ba5a-4e03-b31d-2c4b1bd22640","dt":"September 7, 2026"},{"t":"Traditional Bahian Acarajé: Black-Eyed Pea Fritters Fried in Dendê Oil","d":"Learn how to make authentic Bahian acarajé, with crispy black-eyed pea fritters fried in dendê (palm) oil, stuffed with creamy vatapá and shrimp. A delicious treat from the cuisine of Bahia.","u":"/articles/traditional-bahian-acaraje-black-eyed-pea-fritters.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1788688948518-e66f85cb5e37.webp?alt=media&token=a5cda674-e886-4dbe-9a99-11a28cc42737","dt":"September 6, 2026"},{"t":"Creamy Traditional Bahian Cocada: Coconut Candy with Condensed Milk Recipe","d":"Learn how to make authentic creamy Bahian cocada with fresh coconut and condensed milk, a traditional sweet from Bahia full of flavor and history to sweeten your days.","u":"/articles/creamy-traditional-bahian-cocada.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1788343298634-43f52e8bf382.webp?alt=media&token=23b5d2e8-d25d-41e2-97c9-45de15b3240d","dt":"September 2, 2026"},{"t":"Traditional Gaúcho Wine Sagu: The Highland Dessert with Tapioca Pearls in Red Wine","d":"Learn how to make authentic Gaúcho wine sagu, a highland dessert with tapioca pearls cooked in red wine. Full recipe, tips, and history.","u":"/articles/traditional-gaucho-wine-sagu.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1787824865869-35434a8f63c5.webp?alt=media&token=6079c644-ff93-4a85-9b44-334e64e8d9a5","dt":"August 27, 2026"},{"t":"Traditional Cuscuz Paulista: A Colorful Recipe with Sardines, Vegetables, and Eggs","d":"Learn how to make the classic cuscuz paulista, a colorful and flavorful recipe with sardines, vegetables, and eggs, shaped in a mold to impress at any table.","u":"/articles/traditional-cuscuz-paulista-recipe.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1787565673164-c5cca27a3742.webp?alt=media&token=c383d55b-c1af-4cef-83d2-d019a7bb583c","dt":"August 24, 2026"},{"t":"Traditional Minas-Style Vaca Atolada: Beef Ribs with Cassava Recipe","d":"Learn how to make authentic Minas-style vaca atolada, a dish of beef ribs slow-cooked with cassava until tender and creamy, full of flavor and history.","u":"/articles/traditional-vaca-atolada-beef-ribs-cassava.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1787479263916-b6d40d5a0416.webp?alt=media&token=d5f6376f-a56b-4a0b-b492-97c47abdf8e0","dt":"August 23, 2026"},{"t":"Traditional Pato no Tucupi from Pará: An Amazonian Recipe with Jambu and Tucupi","d":"Learn how to prepare authentic pato no tucupi (duck in tucupi sauce), the signature dish of Pará, with the characteristic tingle of jambu and the unique flavor of tucupi extracted from cassava.","u":"/articles/traditional-pato-no-tucupi-from-para.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1787392893085-1352ca201148.webp?alt=media&token=a3132d85-ba47-4203-a61b-fdf3ee0f2bf0","dt":"August 22, 2026"},{"t":"Traditional Capixaba Moqueca: Clay Pot Recipe with Annatto","d":"Learn how to make authentic capixaba moqueca in a clay pot, with annatto and without palm oil or coconut milk, in a simple, flavor-packed step-by-step guide.","u":"/articles/traditional-capixaba-moqueca-clay-pot-annatto.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1787306489321-dc2d266b153a.webp?alt=media&token=5dd2fb9e-c833-44b3-8e0f-385805d4c68a","dt":"August 21, 2026"},{"t":"Traditional Pernambuco Bolo de Rolo: A Thin Cake Rolled Layer by Layer with Guava Paste","d":"Learn how to make the authentic Pernambuco bolo de rolo, with paper-thin layers of cake and guava paste filling rolled layer by layer. A step-by-step recipe full of tradition.","u":"/articles/traditional-pernambuco-bolo-de-rolo.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1787220093900-87787cba16fd.webp?alt=media&token=bbbbbd91-e781-430f-a620-05f78e2589a9","dt":"August 20, 2026"},{"t":"Traditional Northeastern Baião de Dois: The Complete Recipe","d":"Learn how to make authentic baião de dois with rice, green cowpeas, queijo coalho (grilling cheese) and dried beef. A flavor-packed Northeastern Brazilian recipe to bring the whole family together.","u":"/articles/traditional-northeastern-baiao-de-dois-recipe.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1787047286255-df8376790e5c.webp?alt=media&token=ac447d34-4f81-409b-8133-3b5ba3bba09c","dt":"August 18, 2026"},{"t":"Traditional Goiás-Style Galinhada with Pequi and Guariroba: A Country Recipe from Rural Goiás","d":"Learn how to make an authentic galinhada goiana, with pequi and guariroba, fluffy rice and free-range chicken. A recipe full of history and flavor from the heart of the Cerrado.","u":"/articles/traditional-goias-galinhada-pequi-guariroba.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1786960907267-07ba5f5573f0.webp?alt=media&token=b6320872-0b42-4f82-aed7-a5104dad6a2b","dt":"August 17, 2026"},{"t":"Traditional Paraná Barreado: The Art of Meat Slow-Cooked in a Clay Pot","d":"Learn how to make authentic barreado from the coast of Paraná, with shredded meat slowly cooked in a clay pot. A recipe rich in history and flavor.","u":"/articles/traditional-parana-barreado-clay-pot.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1786874484902-1003b4137b3b.webp?alt=media&token=d8b6121f-ef28-486c-b843-e540d5d06f91","dt":"August 16, 2026"},{"t":"Traditional Tacacá from Pará: Tucupi, Jambu and Dried Shrimp Recipe","d":"Learn how to prepare authentic tacacá from Pará with tucupi, jambu and dried shrimp, one of the most beloved dishes of Amazonian cuisine.","u":"/articles/traditional-tacaca-para-recipe.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1786824388636-24c7837c0e3e.webp?alt=media&token=7fe6abe7-3100-4676-8e16-c0d7a35d9f95","dt":"August 15, 2026"},{"t":"Gaucho Ground Ribs Grilled Over Embers: The Traditional Fire-Pit Recipe","d":"Learn how to prepare authentic gaucho ground ribs, slowly grilled over embers, with tips on seasoning, doneness, and patience for an unforgettable fire-pit barbecue.","u":"/articles/gaucho-ground-ribs-grilled-over-embers.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1786788191097-1f4cf378e6a2.webp?alt=media&token=79de40b6-b6e9-4428-b80e-4fcfd22770c9","dt":"August 15, 2026"},{"t":"Traditional Bahian Caruru: Okra Recipe with Dried Shrimp, Dendê Oil and Peanuts","d":"Learn how to make authentic Bahian caruru, with okra, dried shrimp, dendê oil (red palm oil) and peanuts, a dish full of Bahia's history and flavor.","u":"/articles/traditional-bahian-caruru-okra-recipe.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1786788140720-156c117b30be.webp?alt=media&token=a48c13ad-dca2-4719-ad00-6a638177834d","dt":"August 15, 2026"},{"t":"Minas-style cornmeal broa: traditional fennel-scented quitanda recipe","d":"Learn how to make authentic Minas-style cornmeal broa (a rustic cornmeal quick bread) with fennel seeds, that soft, fragrant quitanda perfect with coffee. Full recipe, with tips and history.","u":"/articles/minas-style-cornmeal-broa.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1786788088332-9a3df8666b3e.webp?alt=media&token=fe907718-064e-4edb-b8a1-1c2a101122f8","dt":"August 15, 2026"},{"t":"Traditional Gaucho Ambrosia: A Creamy Egg Custard Dessert with Milk and Cinnamon","d":"Learn how to make traditional gaucho ambrosia, that creamy egg custard with milk and cinnamon that warms the heart and brings the taste of Southern Brazilian cooking.","u":"/articles/traditional-gaucho-ambrosia.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1786701790415-94f4afd55bc7.webp?alt=media&token=13510809-7a48-476d-b586-da4360fde611","dt":"August 14, 2026"},{"t":"Traditional Bahian Acarajé: The Complete Recipe for Black-Eyed Pea Fritters with Vatapá and Shrimp","d":"Learn how to make Bahian acarajé at home, from preparing the black-eyed pea batter fried in palm oil to the creamy filling of vatapá and dried shrimp.","u":"/articles/traditional-bahian-acaraje-recipe.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1786701740268-df9fe663c24f.webp?alt=media&token=67e12e0e-be9e-404e-9d88-4fb0c15f6b88","dt":"August 14, 2026"},{"t":"Minas-Style Canjiquinha Bread: A Traditional Corn and Cheese Quitanda Recipe","d":"Learn how to make Minas-style canjiquinha bread, a traditional quitanda made with corn and cheese, soft on the inside with a golden crust. Complete recipe packed with tips.","u":"/articles/minas-style-canjiquinha-bread.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1786701687737-bd55022f723c.webp?alt=media&token=af7bf7cf-32fc-4c9f-98da-dd76d3570b63","dt":"August 14, 2026"},{"t":"German Banana Cuca with Sweet Crumble: Traditional Gaúcho Colony Recipe","d":"Learn how to make the classic banana cuca with sweet crumble topping, a soft German-inspired cake that became a symbol of afternoon coffee tables in the gaúcho countryside.","u":"/articles/german-banana-cuca-sweet-crumble.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1786615330849-c631ba0e2970.webp?alt=media&token=3fc9408b-d6f8-4a8f-aecb-84346f93ce79","dt":"August 13, 2026"},{"t":"Traditional Bahian Vatapá: Creamy Recipe with Shrimp, Dendê Oil and Coconut Milk","d":"Learn how to make a creamy, flavor-packed Bahian vatapá with shrimp, dendê (palm) oil and coconut milk. A step-by-step recipe to bring Bahia into your kitchen.","u":"/articles/traditional-bahian-vatapa-creamy-recipe.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1786615278173-f82ba67e5495.webp?alt=media&token=019ff806-704d-4b77-8d93-6c8f7c9f6df8","dt":"August 13, 2026"},{"t":"Creamy Minas-style Angu: Traditional Recipe with Cornmeal","d":"Learn how to make a creamy, perfectly textured Minas-style angu with cornmeal, plus the complete step-by-step to nail it on the first try.","u":"/articles/creamy-minas-style-angu-recipe.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1786528883082-78f598c3aab0.webp?alt=media&token=395002d4-749d-4522-95af-343c45bfa7a4","dt":"August 12, 2026"},{"t":"Gaucho Carreteiro Rice: Traditional Recipe with Charque","d":"Learn how to make authentic gaucho carreteiro rice with charque, a dish full of history and flavor that warms up any family meal.","u":"/articles/gaucho-carreteiro-rice-charque.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1786500386975-c2d17d31e10c.webp?alt=media&token=377cfca6-bb4b-47dc-a813-0d120a1992d1","dt":"August 11, 2026"},{"t":"Traditional Bahian Fish Moqueca with Dendê and Coconut Milk","d":"Learn how to prepare an authentic Bahian fish moqueca, with dendê (palm oil), coconut milk and colorful bell peppers, following Bahia's traditional step-by-step method.","u":"/articles/traditional-bahian-fish-moqueca.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1786500327461-8795f5da28e5.webp?alt=media&token=c0af765f-7c73-42b1-804a-07ece29eedf5","dt":"August 11, 2026"},{"t":"Homemade Minas-Style Dulce de Leche: A Creamy Traditional Stovetop Recipe","d":"Learn how to make homemade Minas-style dulce de leche on the stovetop, with a creamy texture and traditional flavor. A complete step-by-step recipe, tips, and storage methods.","u":"/articles/homemade-minas-style-dulce-de-leche.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1786357457181-8ec0ac347fd4.webp?alt=media&token=ab417450-b24f-405e-8510-d6ade59a22ef","dt":"August 10, 2026"},{"t":"Feijao Tropeiro from Minas Gerais: Traditional Recipe with Sausage, Cracklings, and Collard Greens","d":"Learn how to make authentic feijao tropeiro from Minas Gerais, with sausage, crispy cracklings, and fresh collard greens. A recipe full of history and flavor.","u":"/articles/feijao-tropeiro-from-minas-gerais.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1786329374800-77ac975e7b42.webp?alt=media&token=f227ea90-f6ea-4b12-9765-465ed3cfe083","dt":"August 9, 2026"},{"t":"Homemade Minas-Style Cheese Bread: A Traditional Recipe with Sour Cassava Starch","d":"Learn how to make homemade Minas-style cheese bread (pão de queijo) with sour cassava starch, a traditional recipe that yields treats crispy on the outside and soft on the inside.","u":"/articles/homemade-minas-style-cheese-bread.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1786328920185-d507b13cf1e3.webp?alt=media&token=02c3a89f-4b2b-48c4-add2-02b3374b43be","dt":"August 9, 2026"},{"t":"Minas-Style Tutu de Feijão: Traditional Recipe with Cassava Flour","d":"Learn how to make authentic Minas-style tutu de feijão, a classic of Minas Gerais cuisine made with seasoned beans and cassava flour. A complete, creamy, flavor-packed recipe.","u":"/articles/minas-style-tutu-de-feijao-cassava-flour.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1786328476767-67e5c71bf3de.webp?alt=media&token=68e3f116-f5e7-4858-b9f6-ff82da012e36","dt":"August 9, 2026"},{"t":"Chicken with Okra, Minas Gerais Style: Traditional Step-by-Step Recipe","d":"Learn how to make authentic chicken with okra Minas Gerais style, a home-cooked dish full of flavor, with tips to keep the okra from getting slimy and the secret to a perfect sauté.","u":"/articles/chicken-with-okra-minas-gerais-style.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1786327897422-0ca7828ac467.webp?alt=media&token=eb7f83ed-9564-455f-a354-b96a610b177a","dt":"August 9, 2026"},{"t":"Traditional Saudi kabsa: the spiced chicken rice with tomato and loomi (dried lime)","d":"Learn to make kabsa, the national dish of Saudi Arabia: fragrant rice cooked with chicken, tomato and the unmistakable loomi, the dried lime that gives the dish its tang.","u":"/articles/traditional-saudi-kabsa.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789380306792-9849703309de.webp?alt=media&token=5409b21e-0f28-4910-9dc2-4d4df5de398f","dt":"August 8, 2026"},{"t":"Traditional Trinidad and Tobago doubles: the fried bara breads with chickpea curry, tamarind chutney and pepper","d":"The most famous street breakfast in the Caribbean: two soft fried flour breads with turmeric and cumin, the bara, filled with channa, the chickpea curry, and topped with tamarind chutney, grated cucumber, cilantro and pe","u":"/articles/traditional-trinidad-and-tobago-doubles.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789366843985-279c6da2ab60.webp?alt=media&token=c2ae0dac-0509-4668-a8bb-0d3316c98da3","dt":"August 7, 2026"},{"t":"Traditional Dominican sancocho: the seven-meat stew with cassava, yam, green plantain and corn","d":"The Dominican Republic's celebration dish: a thick broth of several meats, chicken, pork, beef, goat and sausage, cooked with roots and tubers, cassava, yam, sweet potato, green plantain and corn on the cob, seasoned wit","u":"/articles/traditional-dominican-sancocho.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789366780395-261ec41bfe97.webp?alt=media&token=fb825297-0b0d-4394-96c5-173deef7558f","dt":"August 6, 2026"},{"t":"Traditional chicken and andouille gumbo: the Louisiana stew with dark roux, okra and the Cajun trinity","d":"The signature dish of New Orleans and the American South: a roux cooked until chocolate-colored, the trinity of onion, celery and bell pepper, smoked andouille sausage, chicken, okra and stock, simmered for hours and ser","u":"/articles/traditional-chicken-and-andouille-gumbo.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789366714824-314e088e3b81.webp?alt=media&token=50ec926b-9ba2-4dc6-a965-9d8293b6f4ab","dt":"August 5, 2026"},{"t":"Traditional Quebec poutine: the French fries with cheese curds and hot gravy","d":"The most Canadian dish there is: crisp French fries covered with fresh cheese curds, which squeak between the teeth, and a hot, rich gravy that half-melts the cheese. A Quebec recipe with the homemade gravy, twice-fried ","u":"/articles/traditional-quebec-poutine.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789366650536-746142a42377.webp?alt=media&token=76581c47-b8aa-45b3-b8e3-be20f12603a5","dt":"August 4, 2026"},{"t":"Traditional Haitian griot: the pork cubes marinated in epis, simmered and fried until golden, with pikliz","d":"Haiti's celebration dish: pork shoulder cubes marinated in sour orange juice and epis, the Haitian paste of herbs, garlic and bell pepper, simmered until tender and then fried until crisp outside. Served with pikliz, the","u":"/articles/traditional-haitian-griot.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789366586912-a850f7b035fe.webp?alt=media&token=c78dfef2-1f70-47f9-8bb5-4ffa5b566212","dt":"August 3, 2026"},{"t":"Traditional gallo pinto: Costa Rica's rice and black beans with cilantro, onion and Lizano sauce","d":"Costa Rica's national breakfast: day-old cooked rice sautéed with black beans and their broth, onion, bell pepper, cilantro and Lizano sauce, the country's sweet-and-sour seasoning. With eggs, fried plantain, cheese and ","u":"/articles/traditional-gallo-pinto.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789366521989-c6eebee724b4.webp?alt=media&token=7bde7115-60a7-466b-b585-a324c5f1647b","dt":"August 2, 2026"},{"t":"Traditional Salvadoran pupusas: the thick corn tortillas stuffed with cheese, beans and chicharrón, with curtido","d":"El Salvador's national dish: thick discs of corn dough stuffed with cheese, refried beans or ground pork chicharrón, browned on the griddle and served with curtido, the fermented cabbage with carrot and oregano, and toma","u":"/articles/traditional-salvadoran-pupusas.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789366495893-b70789eeecda.webp?alt=media&token=41397cc9-57e1-4d32-b05d-dee5b8f5e612","dt":"August 1, 2026"},{"t":"Traditional pepián de pollo: the Guatemalan chicken stew in a sauce of toasted seeds, chiles and tomato","d":"Guatemala's national dish, a Mayan inheritance: chicken cooked in a thick, dark sauce made of toasted pumpkin and sesame seeds, dried guaque and pasa chiles, tomato, tomatillo, onion and ground spices, with potato and gr","u":"/articles/traditional-pepian-de-pollo.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789366431801-64f128ac7e47.webp?alt=media&token=0ea8ec84-a963-48be-b207-3453f5807f20","dt":"July 31, 2026"},{"t":"Traditional sopa paraguaya: the savory cornbread with cheese and onion that is not a soup","d":"Paraguay's most famous dish, despite its name: a moist savory cake of cornmeal with cheese, sautéed onion, milk and eggs, baked until golden. Served in pieces, hot or cold, alongside barbecue or on its own. With the stor","u":"/articles/traditional-sopa-paraguaya.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789366366537-1f10995dcd55.webp?alt=media&token=d654f60d-e1f5-4029-8931-f28e05f17431","dt":"July 30, 2026"},{"t":"Traditional Ecuadorian encebollado: the fresh tuna soup with cassava, lime-pickled red onion and cilantro","d":"Ecuador's most popular soup, hangover cure and coastal breakfast: fresh tuna simmered in a broth of tomato, onion, cumin and cilantro, with tender cassava, topped with red onion pickled in lime. Served with chifles, the ","u":"/articles/traditional-ecuadorian-encebollado.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789366301815-6a97dd829367.webp?alt=media&token=42525838-56ec-4375-ad20-b177f9253ef1","dt":"July 29, 2026"},{"t":"Traditional Solomon Islands cassava pudding: the grated cassava cake with coconut milk baked in banana leaf","d":"The dessert and snack of the Solomon Islands: grated cassava mixed with coconut milk, sugar and a little ripe banana, spread on a banana leaf and baked until set, golden outside and soft inside. Cut into squares and eate","u":"/articles/traditional-solomon-islands-cassava-pudding.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789366260139-6204372a4d5c.webp?alt=media&token=ebc32486-8d42-42b1-a70b-dd296b3a3b9c","dt":"July 28, 2026"},{"t":"Traditional te bua toro ni baukin: Kiribati pumpkin cooked in coconut cream with sugar and lime","d":"The sweet-savory dish of the Kiribati islands: grated or cubed pumpkin slowly cooked in fresh coconut cream with a little sugar and lime zest, until it becomes a thick, golden cream. Dessert, side for fish or breakfast. ","u":"/articles/traditional-kiribati-pumpkin-coconut.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789366182974-8d81d3e79c54.webp?alt=media&token=3036aa9b-cc67-4409-8e9a-dfefa00c9553","dt":"July 27, 2026"},{"t":"Traditional Palau tinola: the chicken soup with ginger, green papaya and moringa leaves from the islands","d":"The chicken broth Palau inherited from the Philippines and made its own: chicken cooked with lots of ginger, garlic and onion, with green papaya or chayote in pieces and moringa (malunggay) or chili leaves, served with r","u":"/articles/traditional-palau-tinola.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789366118662-a727477eb6a1.webp?alt=media&token=48eed490-5165-4511-829a-0ab8517dd642","dt":"July 26, 2026"},{"t":"Traditional laplap: Vanuatu's grated cassava pudding with chicken and coconut milk, baked in banana leaf","d":"Vanuatu's national dish: cassava, yam or green banana grated into a mass, spread over banana leaves with pieces of chicken or meat, drizzled with coconut milk, wrapped and cooked for hours in the stone oven or a regular ","u":"/articles/traditional-vanuatu-laplap.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789366048225-c188f35cd0ee.webp?alt=media&token=b248f280-6d62-4afc-b6ca-92ecc53050d2","dt":"July 25, 2026"},{"t":"Traditional mumu: Papua New Guinea's pork, sweet potato and greens cooked in the earth oven with coconut milk","d":"The feast of Papua New Guinea's highlands: pieces of pork, kaukau sweet potato, green banana, taro and pumpkin and aibika leaves, stacked between hot stones and banana leaves, drizzled with coconut milk and steamed for h","u":"/articles/traditional-papua-new-guinea-mumu.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789367126098-8c68ebbdf690.webp?alt=media&token=fd88eaf9-a60d-44d3-9676-d1149c9ccb20","dt":"July 24, 2026"},{"t":"Traditional lu pulu: Tongan taro leaves with beef and onion in coconut cream, baked in the umu","d":"Tonga's Sunday and feast dish: taro leaves (lu) filled with beef (pulu), onion, tomato and coconut cream, wrapped in banana leaf and slowly baked in the stone oven or a regular oven, until the leaf melts into the coconut","u":"/articles/traditional-tongan-lu-pulu.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789367076236-59d51b405f0c.webp?alt=media&token=0090188e-0285-4c25-8209-febcc2f4de5a","dt":"July 23, 2026"},{"t":"Traditional palusami: Samoan taro leaves filled with coconut cream and onion, baked in the umu","d":"The most Samoan dish of all: young taro leaves wrapped into parcels with thick coconut cream, onion and a little salt, slowly cooked in the umu stone oven or in a regular oven, until they become a soft, creamy filling. W","u":"/articles/traditional-samoan-palusami.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789365810257-8b76d029a841.webp?alt=media&token=ea844fa0-a2f6-4e73-8f77-cea771b142ae","dt":"July 22, 2026"},{"t":"Traditional kokoda: the Fijian ceviche of raw fish marinated in lime and coconut milk","d":"Fiji's national dish: cubes of fresh white fish cured in lime juice, then folded into fresh coconut milk with tomato, onion, bell pepper and chili. Creamy, tart and refreshing, served chilled in a coconut shell or on lea","u":"/articles/traditional-fijian-kokoda.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789367033403-fec2883d1f88.webp?alt=media&token=f30f9f0e-070e-4544-bfe9-80c3183f2127","dt":"July 21, 2026"},{"t":"Traditional pavlova: the New Zealand meringue, crisp outside and soft inside, with whipped cream and kiwi","d":"The dessert New Zealand claims as its own: a large meringue baked at low temperature until it forms a crisp shell and a marshmallow center, topped at serving time with whipped cream, kiwi, strawberry and passion fruit. R","u":"/articles/traditional-new-zealand-pavlova.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789366891441-69bc83c2410b.webp?alt=media&token=088ffdb3-0953-4485-a5f3-b1ab5d71cb7e","dt":"July 20, 2026"},{"t":"Traditional lamington: the Australian cake of cubes coated in chocolate icing and desiccated coconut","d":"Australia's national sweet: squares of soft sponge cake dipped in a thin chocolate and milk icing and rolled in desiccated coconut, with or without a jam and whipped cream filling. Recipe with the technique of cutting da","u":"/articles/traditional-australian-lamington.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789365539765-6faa34b6eb40.webp?alt=media&token=2218cbd8-0d41-459c-99ab-bd3972c69521","dt":"July 19, 2026"},{"t":"Traditional dholl puri: the Mauritian street bread stuffed with yellow split peas, served with bean curry and chutney","d":"Mauritius's most beloved snack: a thin wheat bread stuffed with ground yellow split peas and turmeric, cooked on the griddle, served in pairs with tomato rougaille, white bean curry and cilantro chutney. Port Louis recip","u":"/articles/traditional-mauritian-dholl-puri.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789365459300-a06ee2051267.webp?alt=media&token=9a6cb317-58c9-4cad-b4d4-766d5c6ea3fb","dt":"July 18, 2026"},{"t":"Traditional kisra: the Sudanese fermented sorghum pancake-bread, thin and sour, with mullah stew","d":"Sudan's daily bread: a batter of sorghum flour fermented for a day, spread paper-thin on a hot griddle and cooked in seconds, like a sour crepe. With mullah, the meat stew with dried okra and tomato eaten on top of it. C","u":"/articles/traditional-sudanese-kisra.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789365394207-50baee669c94.webp?alt=media&token=cff55ca2-5f80-4469-8e60-de6fcce4c6b3","dt":"July 17, 2026"},{"t":"Traditional Libyan sharba: the Libyan lamb soup with tomato, chickpeas, mint and orzo","d":"The soup that opens iftar in Libya: cubes of lamb sautéed with onion and tomato paste, cooked with chickpeas, dried mint, cinnamon, turmeric and a handful of orzo pasta, with parsley and lemon at the end. Tripoli recipe ","u":"/articles/traditional-libyan-sharba.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789365330386-0203d8022674.webp?alt=media&token=264abb53-0bef-4b24-96d8-9f912b8b193e","dt":"July 16, 2026"},{"t":"Traditional kapana: Namibian street meat in strips grilled on the griddle with salt, chili and raw tomato sauce","d":"Namibia's most famous snack, sold in the markets of Windhoek: thin strips of beef grilled quickly on metal sheets over the fire, served with the salt, chili and spice mix, the raw tomato and onion sauce and fat cake brea","u":"/articles/traditional-namibian-kapana.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789365266643-560304698637.webp?alt=media&token=89e3f46a-db41-4377-979f-7ef406808a67","dt":"July 15, 2026"},{"t":"Traditional sadza ne nyama: the Zimbabwean maize mash with stewed beef and greens","d":"Zimbabwe's everyday meal: sadza, the firm mash of white maize flour stirred until smooth, with nyama, a simple beef stew with onion and tomato, and muriwo, greens sautéed with tomato and peanuts. How to make all three an","u":"/articles/traditional-zimbabwean-sadza-ne-nyama.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789365201370-c94d86dc15d5.webp?alt=media&token=c25c6cb6-3aab-4a88-9953-aaac61529843","dt":"July 14, 2026"},{"t":"Traditional luwombo: the Ugandan chicken and peanut stew steamed inside a banana leaf","d":"The feast dish of the Baganda in Uganda: chicken, onion, tomato, mushrooms and peanut sauce wrapped in a charred banana leaf, tied and steamed for hours until the meat falls apart. Served with matoke, cooked and mashed g","u":"/articles/traditional-ugandan-luwombo.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789365174058-0ac188e95c78.webp?alt=media&token=20b19e75-3453-40c5-8d88-58ec17c593c3","dt":"July 13, 2026"},{"t":"Traditional romazava: the Malagasy beef broth with brèdes mafana, the leaf that tingles in the mouth","d":"Madagascar's national dish: cubes of beef (or zebu) cooked in a clear broth with tomato, onion, garlic and ginger and brèdes mafana, the toothache-plant leaves that numb the tongue, plus other greens. Served with plenty ","u":"/articles/traditional-malagasy-romazava.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789365108971-87de765273c1.webp?alt=media&token=c12947f8-6bc1-455f-b2db-724a5d9d0975","dt":"July 12, 2026"},{"t":"Traditional maafe: the Malian meat stew in peanut sauce with vegetables, tomato and chili","d":"The Sahel dish Mali calls tiguadégué: lamb or beef cooked in a thick sauce of peanut paste, tomato, onion, garlic and chili, with carrot, sweet potato, cabbage and okra. Served with white rice or tô. Bamako recipe.","u":"/articles/traditional-malian-maafe.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789365043565-534068e97ffe.webp?alt=media&token=1067a0a7-f981-4210-85ba-b57b03929644","dt":"July 11, 2026"},{"t":"Traditional attiéké with grilled fish: Ivorian cassava couscous with charcoal-grilled tilapia and raw tomato sauce","d":"Côte d'Ivoire's street and beach dish: attiéké, the fermented cassava couscous, served with whole tilapia grilled over coals, raw onion and tomato, chili and fried onion sauce. Abidjan recipe with how to rehydrate the at","u":"/articles/traditional-ivorian-attieke-grilled-fish.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789364977842-bbb231ce208f.webp?alt=media&token=ad49199d-f134-4fde-8235-e46de9480b74","dt":"July 10, 2026"},{"t":"Traditional ndolé: the Cameroonian stew of bitter leaves with peanuts, beef and shrimp","d":"Cameroon's national dish: ndolé leaves (vernonia) washed to remove the bitterness and cooked in a creamy peanut sauce with beef, dried and fresh shrimp, onion, garlic and ginger. Served with fried plantain, rice or miond","u":"/articles/traditional-cameroonian-ndole.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789364912333-9ad9499b92f6.webp?alt=media&token=a974c54f-b453-41cd-bfc1-8f5e51210427","dt":"July 9, 2026"},{"t":"Traditional Zanzibar pilau: Swahili beef rice with cloves, cardamom, cinnamon and cumin","d":"The fragrant rice of Tanzania's Swahili coast: beef cooked with browned onion, garlic, ginger and the spices of the spice island, cloves, cardamom, cinnamon, cumin and black pepper, with potato and the rice cooked in the","u":"/articles/traditional-zanzibar-pilau.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789364854146-e4c7ae41bd7c.webp?alt=media&token=08c3dbe9-f2cf-4123-8478-af05cc5d54fb","dt":"July 8, 2026"},{"t":"Traditional ugali with sukuma wiki: the Kenyan maize mash with sautéed collard greens, tomato and onion","d":"Kenya's daily meal: ugali, the firm mash of white maize flour stirred until it pulls away from the pot, and sukuma wiki, shredded collard greens sautéed with onion, tomato and a touch of lemon. Simple, cheap and the most","u":"/articles/traditional-kenyan-ugali-sukuma-wiki.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789364789755-a9f7b796ae79.webp?alt=media&token=6abadf14-7553-42d4-8749-260e25bba7e6","dt":"July 7, 2026"},{"t":"Traditional chorba frik: the Algerian green wheat soup with lamb, tomato, chickpeas and cilantro","d":"The soup that opens the Ramadan dinner in Algeria: diced lamb cooked in a red broth of tomato, onion and ras el hanout, thickened with frik, the toasted green wheat, and finished with fresh cilantro and lemon. Algiers re","u":"/articles/traditional-algerian-chorba-frik.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789364725351-20040896a7ab.webp?alt=media&token=341d8c2a-fa35-4a50-842c-9e3a0ca3fb31","dt":"July 6, 2026"},{"t":"Traditional Tunisian brik: the thin malsouka pastry with egg, tuna, capers and parsley, fried","d":"Tunisia's most famous starter: a sheet of paper-thin pastry folded into a triangle with tuna, onion, capers, parsley and a whole egg, fried quickly until golden and crispy, with the yolk still runny. Eaten by hand with l","u":"/articles/traditional-tunisian-brik.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789364693835-63556fd3b31c.webp?alt=media&token=912a3b4f-0df3-43d0-96e2-bd2ae2381bb0","dt":"July 5, 2026"},{"t":"Traditional cachupa rica: the Cape Verdean stew of corn, beans, meats and vegetables that is the national dish","d":"Cape Verde's dish in its complete version: soaked white corn and beans, cooked for hours with sausage, pork, cassava, sweet potato, cabbage and pumpkin, seasoned with bay leaf, garlic and onion. With the next day's refri","u":"/articles/traditional-cape-verdean-cachupa-rica.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789364629572-569aaf080139.webp?alt=media&token=7115dc36-1d12-42c3-98b7-40eb3f1c900a","dt":"July 4, 2026"},{"t":"Traditional matapa: Mozambican cassava leaves cooked in coconut milk with peanuts and shrimp","d":"The most Mozambican dish there is: pounded cassava leaves slowly cooked with ground peanuts, coconut milk, garlic and dried or fresh shrimp, until they become a thick, dark green cream. Served with white rice or xima. Ma","u":"/articles/traditional-mozambican-matapa.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789364607262-3866539b66d9.webp?alt=media&token=ff1e4ac3-1945-4a2c-ba2c-9c17f5e674f5","dt":"July 3, 2026"},{"t":"Traditional muamba de galinha: the Angolan chicken stew with palm oil, okra and pumpkin","d":"Angola's national dish: pieces of chicken slowly cooked in palm oil with onion, garlic, tomato, gindungo (chili) and muamba, the palm fruit pulp, with okra and pumpkin. Served with cassava or corn funge. Complete Luanda ","u":"/articles/traditional-angolan-muamba-de-galinha.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789364508867-20d40b368d62.webp?alt=media&token=1bc842e2-bec0-4e82-9979-d9923bf32bcc","dt":"July 2, 2026"},{"t":"Traditional Ghanaian groundnut soup: nkatenkwan with chicken, peanut paste, tomato and ginger, with fufu","d":"Ghana's most beloved soup: chicken cooked in a creamy, slightly spicy broth of peanut paste, tomato, onion, ginger and chili, served with balls of fufu, the stretchy cassava and plantain mash, or with rice. Kumasi recipe","u":"/articles/traditional-ghanaian-groundnut-soup.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789364443650-ee39924d438c.webp?alt=media&token=58da8add-1866-4ecc-a94f-95d229a9ff73","dt":"July 1, 2026"},{"t":"Traditional thieboudienne: Senegalese fish rice with vegetables, tomato and the parsley and garlic paste","d":"Senegal's national dish, recognized by UNESCO: fish steaks stuffed with a paste of parsley, garlic and chili, cooked in a tomato and onion sauce with cassava, cabbage, carrot, eggplant and pumpkin, and broken rice cooked","u":"/articles/traditional-senegalese-thieboudienne.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789364378275-6aa31794d28d.webp?alt=media&token=9fd65fa9-e990-4c11-9531-8291db648ebd","dt":"June 30, 2026"},{"t":"Traditional doro wat: the Ethiopian chicken stew with berbere, caramelized onion and boiled eggs","d":"Ethiopia's feast dish: chicken legs slowly cooked in a dark sauce of melted-down onion, spiced butter niter kibbeh and the berbere spice blend, with whole boiled eggs. Served over injera, the fermented teff flatbread, an","u":"/articles/traditional-ethiopian-doro-wat.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789364314410-d59b9d13fa62.webp?alt=media&token=408627a3-2093-453b-8254-8abb40ecbfb8","dt":"June 29, 2026"},{"t":"Traditional koshari: the Egyptian street dish of rice, lentils, pasta, chickpeas, tomato sauce and crispy onions","d":"Egypt's national dish, sold on every corner of Cairo: layers of rice with vermicelli, brown lentils, pasta, chickpeas, a tomato sauce with cumin and vinegar, the dakka garlic sauce and a mountain of crispy fried onions. ","u":"/articles/traditional-egyptian-koshari.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789364256103-b252d143a5ba.webp?alt=media&token=e3954d37-71ad-4bfb-8329-5066bab2f855","dt":"June 28, 2026"},{"t":"Traditional bobotie: the South African baked curried minced meat with dried fruit and egg-and-milk topping","d":"South Africa's national dish, a legacy of Cape Malay cooking: ground meat sautéed with onion, curry, turmeric, dried apricot, raisins and almonds, covered with an egg and milk custard with bay leaves and baked until gold","u":"/articles/traditional-south-african-bobotie.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789364190838-79557a420e12.webp?alt=media&token=ccdcfe93-147a-4cc7-b89e-b17879b7416f","dt":"June 27, 2026"},{"t":"Traditional Taiwanese beef noodle soup: niu rou mian with dark broth, star anise and tender shank","d":"Taiwan's national dish: a deep broth of beef cooked for hours with soy sauce, spicy bean paste, star anise, cinnamon and tomato, served over wheat noodles with bok choy, scallion and pickled greens. Taipei recipe step by","u":"/articles/traditional-taiwanese-beef-noodle-soup.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789364127012-a5a78d5dd2f5.webp?alt=media&token=613ec95c-0656-4c46-87ed-a3faea1c3c48","dt":"June 26, 2026"},{"t":"Traditional larb: the Lao minced meat salad with mint, lime, fish sauce and toasted rice","d":"Laos's national dish: ground or chopped meat cooked quickly and seasoned while still warm with lime juice, fish sauce, shallot, scallion, lots of mint and cilantro, dried chili and khao khua, the toasted rice powder that","u":"/articles/traditional-lao-larb.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789364060766-b4ef826677e1.webp?alt=media&token=f105c52e-dcd9-4feb-9cd2-3c0bd7393135","dt":"June 25, 2026"},{"t":"Traditional Cambodian fish amok: fish curry custard with coconut milk steamed in banana leaf","d":"Cambodia's national dish: cubes of white fish enveloped in a custard of coconut milk, kroeung paste of lemongrass, galangal and turmeric, egg and noni leaves, steamed in banana-leaf cups until set like a savory pudding.","u":"/articles/traditional-cambodian-fish-amok.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789364032844-f18eacd03162.webp?alt=media&token=b5a6d444-2aa6-4e2c-b1f1-beba41bc7253","dt":"June 24, 2026"},{"t":"Traditional kabuli pulao: Afghan lamb rice with caramelized carrot, raisins and cardamom","d":"Afghanistan's national dish: long-grain basmati rice cooked in lamb broth and caramelized sugar, topped with sweetened carrot matchsticks, raisins, almonds and pistachios. Kabul recipe with the caramel technique that col","u":"/articles/traditional-afghan-kabuli-pulao.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789363940740-48c3eb8587b7.webp?alt=media&token=81aadc71-c055-46e3-bc79-bf8bd61e38d1","dt":"June 23, 2026"},{"t":"Traditional mansaf: Jordanian lamb cooked in dried jameed yogurt sauce over rice and bread","d":"Jordan's national dish: pieces of lamb cooked in a sauce of jameed, the dried, salted sheep's yogurt, served on a bed of thin bread and saffron rice, topped with almonds and pine nuts. Recipe with the jameed substitute a","u":"/articles/traditional-jordanian-mansaf.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789363916339-064a296f2521.webp?alt=media&token=43321e86-0cd9-4359-bcb9-2d307564f332","dt":"June 22, 2026"},{"t":"Traditional Syrian kibbeh: fried bulgur and meat croquettes stuffed with meat, onion and pine nuts","d":"Kibbeh as it is made in Aleppo and Damascus: a thin shell of fine bulgur and ground meat blended with onion and spices, filled with sautéed meat, pine nuts and sumac, shaped into ovals and fried until golden. Served with","u":"/articles/traditional-syrian-kibbeh.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789363851708-34838d443cd7.webp?alt=media&token=52be79ec-7606-4f3c-9256-dc7ea193c7b3","dt":"June 21, 2026"},{"t":"Traditional shakshuka: eggs poached in the tomato, bell pepper and cumin sauce of Israel and the Maghreb","d":"Tel Aviv's most famous breakfast: a sauce of tomato, red bell pepper, onion, garlic, cumin and paprika cooked in the pan, with eggs cracked on top and cooked until the whites set and the yolks stay runny. With bread for ","u":"/articles/traditional-shakshuka.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789363786068-1d2ce50066d1.webp?alt=media&token=cfbba8ef-6ec2-496f-8eb6-5e8b10fa6376","dt":"June 20, 2026"},{"t":"Traditional Uzbek plov: rice with lamb, yellow carrot and cumin cooked in the kazan","d":"Uzbekistan's national dish made as in Samarkand: lamb browned in fat, onion and mountains of carrot matchsticks, cumin and barberries, and the rice cooked on top without stirring, with a whole head of garlic in the cente","u":"/articles/traditional-uzbek-plov.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789363761362-8ef23f55db2a.webp?alt=media&token=fb765c5d-ac10-4fe6-a4e5-eeed6dd9c507","dt":"June 19, 2026"},{"t":"Traditional Nepali momos: steamed dumplings filled with meat, onion and ginger, with tomato and sesame sauce","d":"Nepal's most popular snack: thin dough dumplings filled with ground buffalo or chicken, onion, ginger, garlic and cilantro, steamed and served with achar, the roasted tomato sauce with sesame and chili. Step by step for ","u":"/articles/traditional-nepali-momos.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789363518781-bc106d14671a.webp?alt=media&token=ca095e4c-3e87-4ea6-8d81-08deebc2dbab","dt":"June 18, 2026"},{"t":"Traditional Sri Lankan dhal curry: parippu of red lentils with coconut milk, curry leaves and tempered spices","d":"Sri Lanka's daily dish: red lentils cooked with turmeric until they fall apart, enriched with coconut milk and finished with a tempering of mustard seeds, onion, curry leaves and dried chili fried in oil. Served with ric","u":"/articles/traditional-sri-lankan-dhal-curry.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789363453074-c63b61150e59.webp?alt=media&token=208483c1-e716-4533-9f6f-113c0e6b6e8e","dt":"June 17, 2026"},{"t":"Traditional chicken karahi: Pakistani chicken in the wok with tomato, ginger, green chili and cilantro","d":"Pakistan's most ordered restaurant dish: chicken cooked fast in the karahi, the iron wok, with tomatoes that break down into sauce, lots of julienned ginger, green chilies, toasted spices and cilantro. No onion, no cream","u":"/articles/traditional-pakistani-chicken-karahi.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789363425611-4a6b6bc87c18.webp?alt=media&token=2e2468a0-1776-44d8-a9cd-e04e9f95b0a9","dt":"June 16, 2026"},{"t":"Traditional Hainanese chicken rice: Singapore's poached chicken with rice cooked in chicken fat","d":"Singapore's national dish: a whole chicken slowly poached in broth with ginger and scallion, chilled in ice water for smooth skin, and rice cooked in the broth with chicken fat and garlic. With the three sauces: chili, g","u":"/articles/traditional-hainanese-chicken-rice.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789363360615-cfed5aaff5eb.webp?alt=media&token=c6273bec-4e53-4b4c-a408-91b0a556f2da","dt":"June 15, 2026"},{"t":"Traditional nasi lemak: Malaysian coconut rice with sambal, fried anchovies, peanuts, egg and cucumber","d":"Malaysia's national dish, everyday breakfast: rice cooked in coconut milk with pandan and ginger, served with spicy-sweet sambal, fried anchovies and peanuts, boiled egg and cucumber, wrapped in banana leaf.","u":"/articles/traditional-malaysian-nasi-lemak.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789363296172-214d1b61be64.webp?alt=media&token=d69afc4e-4a51-41fd-b891-33d94b9136fd","dt":"June 14, 2026"},{"t":"Traditional Filipino chicken adobo: the national dish cooked in vinegar, soy sauce, garlic and bay leaf","d":"The most Filipino dish of all: chicken pieces slowly cooked in vinegar, soy sauce, lots of garlic, peppercorns and bay leaves, until the sauce reduces and the meat browns in its own fat. Served with white rice. Recipe an","u":"/articles/traditional-filipino-chicken-adobo.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789363231563-2b3ce36eb537.webp?alt=media&token=9c4ae5b6-7929-4bd0-ad81-65b02316271a","dt":"June 13, 2026"},{"t":"Traditional khachapuri adjaruli: the boat-shaped Georgian bread filled with cheese, egg and butter","d":"Georgia's most photographed dish: a canoe of bread dough baked with lots of melted cheese, a raw egg cracked on top as it leaves the oven and a knob of butter, mixed at the table with the ends of the bread. Recipe with t","u":"/articles/traditional-georgian-khachapuri-adjaruli.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789363166449-31551194a868.webp?alt=media&token=432bb641-9b0d-4030-8163-a4dd227df5db","dt":"June 12, 2026"},{"t":"Traditional ghormeh sabzi: the Persian stew of herbs, kidney beans and lamb with dried lime","d":"Iran's national dish: a dark green stew of parsley, cilantro, scallion and fenugreek sautéed until almost burnt, cooked for hours with lamb, kidney beans and Persian dried limes. Served with saffron rice and the tahdig c","u":"/articles/traditional-persian-ghormeh-sabzi.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789363101942-230d6e692b34.webp?alt=media&token=6ff41476-5190-4259-8ccc-13eb249e12cc","dt":"June 11, 2026"},{"t":"Traditional Lebanese hummus: the creamy chickpea dip with tahini, lemon and olive oil","d":"Hummus as it is made in Beirut: chickpeas cooked until they fall apart, blended while still warm with tahini, lemon, garlic and ice until silky, served with olive oil, paprika and pine nuts. The tricks that separate ordi","u":"/articles/traditional-lebanese-hummus.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789363037224-876ca8b9c77e.webp?alt=media&token=3ed95fce-2df3-4dbb-808a-f5c773c086bd","dt":"June 10, 2026"},{"t":"Traditional Adana kebab: the Turkish skewer of minced lamb with chili, grilled over charcoal","d":"The most famous kebab of southern Turkey: lamb hand-minced with tail fat, red chili and bell pepper, shaped onto wide skewers and grilled over embers. Served with lavash bread, sumac onions, parsley and grilled tomato.","u":"/articles/traditional-turkish-adana-kebab.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789362971988-86c799609c91.webp?alt=media&token=4954f76a-159e-4e90-a1a3-ee145e8b1892","dt":"June 9, 2026"},{"t":"Traditional butter chicken: Delhi's murgh makhani with tandoori chicken in a creamy tomato and butter sauce","d":"The world's most famous Indian curry, made as in the restaurant that invented it: chicken marinated in yogurt and spices, grilled and plunged into a velvety sauce of tomato, butter, cream, kasuri methi and garam masala. ","u":"/articles/traditional-butter-chicken-murgh-makhani.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789362912064-600abd31d200.webp?alt=media&token=5c7bb797-3ee8-43d8-822f-09bf6832a636","dt":"June 8, 2026"},{"t":"Traditional phở bò: Vietnamese rice noodle soup with beef broth, cinnamon and star anise","d":"Vietnam's national dish at home: beef bone broth simmered for hours with charred ginger and onion, cinnamon, star anise and cloves, served over rice noodles with thin slices of raw beef, fresh herbs, sprouts and lime. St","u":"/articles/traditional-vietnamese-pho-bo.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789362883970-8fbd3f1aa252.webp?alt=media&token=ada48f30-d6bc-400a-9a61-fbbc6c30b1a9","dt":"June 7, 2026"},{"t":"Traditional pad thai: Thai stir-fried rice noodles with shrimp, tamarind, peanuts and bean sprouts","d":"Thailand's most famous street food, with the right sauce: tamarind, palm sugar and fish sauce, soaked rice noodles, shrimp, egg, tofu, preserved radish and garlic chives, served with peanuts, sprouts and lime. Wok tricks","u":"/articles/traditional-thai-pad-thai.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789362819575-c1966fbcba7d.webp?alt=media&token=b377e8fb-91b6-42de-bb7c-93b70f0b16fd","dt":"June 6, 2026"},{"t":"Traditional bibimbap: the Korean rice bowl with seasoned vegetables, beef, egg and gochujang","d":"Korea's most colorful dish: rice topped with namul, the vegetables sautéed and seasoned separately, marinated beef, fried egg and gochujang sauce, all mixed together at the table. Complete recipe with the five classic ve","u":"/articles/traditional-korean-bibimbap.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789362754914-536bf9390a68.webp?alt=media&token=3775446f-bfe9-4ab6-a6fd-fbc8d091e2ef","dt":"June 5, 2026"},{"t":"Traditional Sichuan mapo tofu: soft tofu in a spicy sauce of bean paste and Sichuan pepper","d":"Chengdu's most famous dish: cubes of soft tofu cooked in a red sauce of doubanjiang, ground meat, garlic, ginger and the Sichuan pepper that numbs the mouth. Authentic recipe with the oil sheen and the right consistency ","u":"/articles/traditional-sichuan-mapo-tofu.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789362690992-374a072617d4.webp?alt=media&token=1e4f1976-a880-4344-855a-0690e889a36a","dt":"June 4, 2026"},{"t":"Traditional oyakodon: the Japanese chicken and egg rice bowl in dashi and soy sauce","d":"Japan's most comforting rice bowl: chicken simmered in a sauce of dashi, soy sauce, mirin and onion, wrapped in softly set eggs and served over hot rice. Ready in 20 minutes, with the eggs at the right point.","u":"/articles/traditional-japanese-oyakodon.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789362627149-237f673974b1.webp?alt=media&token=ea97c024-8411-425d-945e-750d78a4ee24","dt":"June 3, 2026"},{"t":"Traditional ćevapi: Serbian grilled minced-meat sausages with somun bread, onion and kajmak","d":"The most beloved street food of the Balkans: skinless rolls of ground beef and lamb, grilled over charcoal, served in warm somun bread with chopped raw onion, kajmak and ajvar. Recipe with the trick of the rested mixture","u":"/articles/traditional-serbian-cevapi.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789362562125-d89efc007081.webp?alt=media&token=5b2b75ff-106e-4789-92db-470c757637d0","dt":"June 2, 2026"},{"t":"Traditional crni rižot: Dalmatia's black squid risotto with ink and white wine","d":"The most famous dish of the Croatian coast: rice cooked in squid broth with the squid's own ink, garlic, parsley and white wine, until glossy black and creamy. Recipe from Split and Dubrovnik, with tips for cleaning the ","u":"/articles/traditional-croatian-crni-rizot.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789362540528-30afc7e089fd.webp?alt=media&token=cadb8a8e-b1e3-49f1-8d79-ed30635ca31d","dt":"June 1, 2026"},{"t":"Traditional sarmale: Romania's sour cabbage leaves stuffed with pork and rice","d":"Romania's feast-day dish: fermented cabbage leaves rolled around ground pork, rice, onion and dill, slowly cooked in layers with smoked bacon, thyme and tomato broth. Served with polenta and sour cream.","u":"/articles/traditional-romanian-sarmale.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789362513859-d2f1c00609ce.webp?alt=media&token=feecff44-c477-4261-ab30-838c4ad4461f","dt":"May 31, 2026"},{"t":"Traditional Ukrainian borscht: the beet soup with beef, cabbage and sour cream","d":"Borscht as it is made in Ukraine, its country of origin: beef broth with sautéed beets, cabbage, potato, carrot and beans, bright red and sweet-and-sour, served with smetana, dill and pampushky garlic rolls. Complete rec","u":"/articles/traditional-ukrainian-borscht.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789362490304-9477a98b3d80.webp?alt=media&token=a64b9349-6b81-4e56-9131-ad99b63a526e","dt":"May 30, 2026"},{"t":"Traditional Russian beef stroganoff: the original bef stroganov with sour cream and mustard","d":"The 19th-century Russian dish that went around the world, in the original St. Petersburg version: strips of tenderloin seared fast, a sauce of onion, mushrooms, mustard and smetana, the sour cream. No ketchup and no swee","u":"/articles/traditional-russian-beef-stroganoff.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789362188721-de90914b474b.webp?alt=media&token=a7a3ab6d-3edd-462d-ae71-f212d7d898c9","dt":"May 29, 2026"},{"t":"Traditional lohikeitto: the Finnish salmon soup with potato, leek and dill","d":"The creamy salmon soup that warms Finland: vegetable stock with potato, leek and carrot, cream, cubes of fresh salmon and plenty of dill, with a touch of allspice. Ready in 40 minutes.","u":"/articles/traditional-finnish-lohikeitto.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789362165860-b26faa4eb077.webp?alt=media&token=3c747c76-77d2-45ea-9186-947b36c14410","dt":"May 28, 2026"},{"t":"Traditional Danish smørrebrød: the open sandwiches on rye bread with herring, egg and shrimp","d":"The Danish art of the open sandwich: dark rye bread with butter and three classic toppings, pickled herring with red onion, egg with shrimp and dill mayonnaise, and roast beef with crispy onions and horseradish. How to b","u":"/articles/traditional-danish-smorrebrod.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789362102027-5c75dbd60b06.webp?alt=media&token=6fe5f112-9a68-4e45-9dbf-4b723eb39c96","dt":"May 27, 2026"},{"t":"Traditional Norwegian fiskesuppe: the creamy salmon and cod soup of Bergen","d":"The creamy fish soup of Norway's west coast: fish stock with carrot, leek and potato, cream, salmon and fresh cod in cubes, with a touch of vinegar and chives. Bergen recipe step by step.","u":"/articles/traditional-norwegian-fiskesuppe.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789362037720-23363bee0708.webp?alt=media&token=8f539130-ba96-4199-9372-98d3d10a2ce7","dt":"May 26, 2026"},{"t":"Traditional köttbullar: Swedish meatballs in cream sauce with mashed potatoes and lingonberry jam","d":"Sweden's most famous meatballs made at home: mixed meat with onion, bread soaked in milk and allspice, browned in butter and served in cream gravy, with mashed potatoes, lingonberry jam and pickled cucumber.","u":"/articles/traditional-swedish-kottbullar.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789361973222-f3d7bf8afc5b.webp?alt=media&token=54f67698-6da9-4fe2-9a89-a046b91201d0","dt":"May 25, 2026"},{"t":"Traditional stamppot boerenkool: the Dutch potato and kale mash with smoked sausage","d":"The most Dutch winter dish there is: potato and curly kale mashed together with butter and milk, served with rookworst, the smoked sausage, and a well of gravy in the middle. A simple, hearty recipe.","u":"/articles/traditional-dutch-stamppot-boerenkool.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789361949584-6c68e1cfd7ec.webp?alt=media&token=62ea3156-2565-48a5-8789-4858976733a7","dt":"May 24, 2026"},{"t":"Traditional moules-frites: Belgian mussels in white wine with twice-fried chips","d":"Belgium's national dish: fresh mussels steamed in the pot with white wine, onion, celery and parsley, served with real Belgian fries, golden from two fryings, and mayonnaise. Step by step, including cleaning the mussels.","u":"/articles/traditional-belgian-moules-frites.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789361927018-08f4e36bcefa.webp?alt=media&token=317867f7-9983-45a2-a93c-1a8eee1baa7b","dt":"May 23, 2026"},{"t":"Traditional Swiss cheese fondue: the moitié-moitié with Gruyère and Vacherin, white wine and kirsch","d":"Fondue as it is made in Fribourg: half Gruyère, half Vacherin Fribourgeois melted with white wine, garlic and a touch of kirsch, served in the caquelon with cubes of bread. Tricks to keep it from splitting and the crust ","u":"/articles/traditional-swiss-cheese-fondue.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789361904513-a7705825d88e.webp?alt=media&token=4440b850-f00b-4944-9c90-6b9828d07c93","dt":"May 22, 2026"},{"t":"Traditional Wiener Schnitzel: the Viennese breaded veal cutlet, thin, golden and crisp","d":"Austria's most famous dish done right: veal pounded thin, breaded in flour, egg and breadcrumbs, fried in clarified butter until the crust ripples. With warm potato salad and lemon.","u":"/articles/traditional-wiener-schnitzel.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789361882217-bc4dad245fd5.webp?alt=media&token=54e31c2a-8143-4302-b88d-83cfd9cdbbef","dt":"May 21, 2026"},{"t":"Traditional svíčková na smetaně: the Czech beef sirloin in creamy root vegetable sauce with knedlíky","d":"The Sunday dish of the Czech Republic: marinated sirloin roasted with root vegetables, served in a velvety sauce of carrot, celery and cream, with slices of bread knedlík, whipped cream and cranberry jam. Complete recipe","u":"/articles/traditional-czech-svickova.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789361859228-4538c7d7f399.webp?alt=media&token=3611bb4c-3332-493e-bd99-9943f6ef0b1a","dt":"May 20, 2026"},{"t":"Traditional pierogi ruskie: the boiled Polish dumplings of potato and cheese with onion in butter","d":"Poland's most popular pierogi, filled with mashed potato and fresh twaróg cheese, boiled in water and served with onion browned in butter and sour cream. Soft dough and step by step for sealing.","u":"/articles/traditional-pierogi-ruskie.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789361813986-e5ee8ce91404.webp?alt=media&token=8328f239-562f-447f-b6cd-3ceb9e3c1d77","dt":"May 19, 2026"},{"t":"Traditional Hungarian goulash: the authentic gulyás of beef, paprika and potato in broth","d":"The original Hungarian gulyás is not a thick stew, it is a hearty soup of beef slowly cooked with plenty of onion, sweet paprika, potato, carrot and the little csipetke dumplings. Recipe faithful to the herdsmen of the p","u":"/articles/traditional-hungarian-goulash-gulyas.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789361793386-1c626a0103ea.webp?alt=media&token=3e1a9f90-e287-4a17-ab6c-01df6a0161a4","dt":"May 18, 2026"},{"t":"Traditional Greek moussaka: the eggplant lasagna with ground meat and baked béchamel","d":"Greece's best-known dish: layers of golden eggplant, ground lamb or beef in tomato sauce with cinnamon, and a thick béchamel with cheese baked until it forms a crust. Complete step-by-step recipe.","u":"/articles/traditional-greek-moussaka.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789361751460-69246a9bcb50.webp?alt=media&token=ccb9c707-d878-4fa1-93ff-9cec8ac168a6","dt":"May 17, 2026"},{"t":"Traditional Irish stew: the Irish lamb stew with potato, onion and carrot","d":"Ireland's national dish in its timeless version: pieces of lamb slowly cooked with potato, onion and carrot in a broth that thickens on its own, finished with parsley and thyme. Simple, hearty and comforting.","u":"/articles/traditional-irish-stew.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789361730113-3a0df22bb8a7.webp?alt=media&token=d2350027-c758-41fb-a3d3-9a4cf602c63b","dt":"May 16, 2026"},{"t":"Traditional British fish and chips: beer-battered fish with twice-fried chips","d":"The United Kingdom's most famous street food made at home: fresh cod or haddock fillet in a light, crisp beer batter, chips fried in two stages and mushy peas. With malt vinegar on the table.","u":"/articles/traditional-british-fish-and-chips.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789361708589-4d8d519874a2.webp?alt=media&token=e4a6d089-93bd-49cb-8280-d4291f896b70","dt":"May 15, 2026"},{"t":"Traditional Käsespätzle: the homemade German noodles baked with cheese and caramelized onion","d":"Fresh egg dough scraped straight into boiling water, layered with melted Emmental and topped with onions browned in butter. The mountain dish of Bavaria and Swabia, step by step.","u":"/articles/traditional-kasespatzle.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789361687565-b1907eea4f89.webp?alt=media&token=8d4c14b9-cd69-4adb-9002-a6b099313e39","dt":"May 14, 2026"},{"t":"Traditional risotto alla milanese: the golden saffron risotto of Milan","d":"The most famous risotto of northern Italy: carnaroli rice cooked in broth with saffron, butter and parmesan until creamy and golden yellow. The classic recipe that accompanies ossobuco.","u":"/articles/traditional-risotto-alla-milanese.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789361665844-bd1f02be4427.webp?alt=media&token=d6e80a0c-c5cf-44c8-b4de-d9c4cb570a41","dt":"May 13, 2026"},{"t":"Traditional Provençal ratatouille: the summer vegetable stew with olive oil, thyme and basil","d":"The Provence classic with eggplant, zucchini, bell pepper, tomato and onion, each vegetable sautéed separately in olive oil and then slowly cooked together. Served hot or cold, as a dish or a side.","u":"/articles/traditional-provencal-ratatouille.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789361644447-aca310111e59.webp?alt=media&token=405f5c7a-4a93-4279-ad92-e6609d973d14","dt":"May 12, 2026"},{"t":"Traditional paella valenciana: the original recipe with chicken, rabbit, green beans and saffron","d":"Paella as it is made in Valencia, without seafood: chicken, rabbit, green beans, garrofón beans and bomba rice cooked in the paellera with saffron until the socarrat forms, the golden crust on the bottom. Faithful step b","u":"/articles/traditional-paella-valenciana.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789361623352-1f00f5e3a11b.webp?alt=media&token=8b6c034b-5ac4-42c2-b82a-d9ecb3e0f75c","dt":"May 11, 2026"},{"t":"Traditional bacalhau à Brás: the Portuguese classic of shredded salt cod with matchstick potatoes and eggs","d":"Portugal's easiest and most beloved salt cod dish: shredded flakes sautéed with onion and garlic, matchstick potatoes and creamy scrambled eggs, finished with black olives and parsley. Complete recipe.","u":"/articles/traditional-bacalhau-a-bras.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789361601557-612cc6c1de0b.webp?alt=media&token=5ffb9a06-ccbf-4deb-93e4-21db2843078e","dt":"May 10, 2026"},{"t":"Traditional Bolivian salteñas: the baked empanadas with a juicy filling of beef, potato and peas","d":"The famous empanadas of La Paz, with a slightly sweet orange dough and a filling of beef, potato, peas and olive in a broth that sets into a jelly for baking and turns back into sauce in the mouth. Complete recipe with t","u":"/articles/traditional-bolivian-saltenas.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789361582241-9c13c657b915.webp?alt=media&token=5a1565ee-944a-47b5-ac2a-e8a9ea273176","dt":"May 9, 2026"},{"t":"Traditional Uruguayan chivito: the steak, bacon, egg, cheese and ham sandwich that is a national pride","d":"Uruguay's most famous sandwich, with a thin tenderloin steak, ham, bacon, melted cheese, fried egg, tomato, lettuce and mayonnaise in a soft bun. With the story of its creation in Punta del Este and the plated version.","u":"/articles/traditional-uruguayan-chivito-sandwich.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789361560483-69d8480f1065.webp?alt=media&token=c73c511e-c366-473c-9575-ebc344229c30","dt":"May 8, 2026"},{"t":"Traditional Venezuelan arepas: the corn bread stuffed with reina pepiada chicken and avocado","d":"Arepas made from precooked cornmeal, golden on the griddle and soft inside, with Venezuela's most beloved filling: shredded chicken with avocado, mayonnaise and cilantro. Step by step from dough to filling.","u":"/articles/traditional-venezuelan-arepas-reina-pepiada.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789361538580-c8bc3b306ded.webp?alt=media&token=07773607-12c0-4e5f-b1b5-950f61988f25","dt":"May 7, 2026"},{"t":"Traditional Jamaican jerk chicken: chicken marinated in scotch bonnet, allspice and thyme, grilled over charcoal","d":"The Caribbean's most famous chicken, marinated for hours in a spicy, fragrant paste of scotch bonnet, allspice, thyme, scallion and lime, and grilled slowly until the skin caramelizes.","u":"/articles/traditional-jamaican-jerk-chicken.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789361253152-7e087402b451.webp?alt=media&token=0de2ccc7-c33f-4842-bf5c-a8e59a6fa459","dt":"May 6, 2026"},{"t":"Traditional Cuban ropa vieja: shredded beef in tomato, bell pepper and wine sauce","d":"Cuba's national dish: beef cooked until it shreds, sautéed in a sofrito of onion, bell pepper, garlic and tomato with cumin and white wine. Served with white rice, black beans and fried plantain.","u":"/articles/traditional-cuban-ropa-vieja.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789361238759-1dc7b861b5b3.webp?alt=media&token=f7054122-1cc9-4b49-8ee9-67830fded127","dt":"May 5, 2026"},{"t":"Traditional Yucatán cochinita pibil: pork marinated in achiote and sour orange, baked in banana leaves","d":"Mexico's most famous shredded pork: marinated in achiote paste, citrus juice and spices, wrapped in banana leaves and slow-roasted until it falls apart. With pickled red onion and habanero chili.","u":"/articles/traditional-yucatan-cochinita-pibil.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789361227260-07f837fe7307.webp?alt=media&token=d420c20a-4ba6-4293-a161-5d2f38b99fdb","dt":"May 4, 2026"},{"t":"Classic Peruvian ceviche: fresh fish marinated in lime with red onion, ají and leche de tigre","d":"Peru's national dish in its purest form: cubes of white fish cured in lime juice with ají pepper, red onion and cilantro, served with sweet potato and corn. Includes the leche de tigre.","u":"/articles/classic-peruvian-ceviche.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789361182305-59fbb1573cd0.webp?alt=media&token=27100ad7-a876-422e-91c8-81462d5485a2","dt":"May 3, 2026"},{"t":"Traditional Bogotá ajiaco: the Colombian chicken soup with three potatoes, corn and guascas","d":"Bogotá's most famous soup, creamy thanks to potatoes that fall apart, with shredded chicken, corn on the cob and the herb guasca. Served with cream, capers and avocado.","u":"/articles/traditional-bogota-ajiaco-chicken-soup.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789361173740-7198fb23d6d6.webp?alt=media&token=11f4bdd2-960e-4608-be70-00edce7d164a","dt":"May 2, 2026"},{"t":"Traditional Chilean pastel de choclo: the corn gratin with beef, chicken and olives","d":"The Chilean oven classic with a base of seasoned ground beef, chicken, hard-boiled egg and olives, and a creamy fresh-corn topping browned with sugar. Complete step-by-step recipe.","u":"/articles/traditional-chilean-pastel-de-choclo.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789361164117-de973331c7e4.webp?alt=media&token=5835a7ee-4722-4e33-96c6-6d8ed093a116","dt":"May 1, 2026"},{"t":"Traditional Argentine locro: the corn, pumpkin and meat stew of the national holidays","d":"A thick stew of white hominy corn, pumpkin, beans and meats, served in Argentina on cold days and national holidays. Complete recipe with the paprika and scallion sauce spooned on top.","u":"/articles/traditional-argentine-locro-stew.html","i":"https://firebasestorage.googleapis.com/v0/b/erp-leonardo-piscineiro.firebasestorage.app/o/site%2FDTis3AmeaG4pfTsBVhskcaP7XFKs%2F1789361059883-155f64a8fc70.webp?alt=media&token=c332645e-45c0-49c5-95ee-6ff427b050fc","dt":"April 30, 2026"}]