Bonjour à tous
J'ai mangé au Venezuela un fruit de la taille d'une orange, un peu allongé, dedans il y avait comme des petites graines, c'était un peu acide, on le mangeait en coupant le dessus comme un chapeau et après ça servait de verre. J'ai compris que c'était un paparivechi mais j'ai du mal comprendre car je n'arrive à retrouver ce nom nulle part.
Quelque un peut-il m'aider ?
Merci d'avance
Françoise
Ça ne peut pas être la papaye puisqu'ici on l'appelle "lechosa"
Quelle est la couleur de ce fruit? Où l'avez-vous mangé? quelle est la couleur de sa chair? les graines de quelle taille et abondantes? la peau était-elle épaisse?
Ça ne peut pas être la papaye puisqu'ici on l'appelle "lechosa"
Quelle est la couleur de ce fruit? Où l'avez-vous mangé? quelle est la couleur de sa chair? les graines de quelle taille et abondantes? la peau était-elle épaisse?
le must serait une photo bien sûr 😇
Bel
Hélas je n'ai pas de photo, taille entre le pamplemousse et le citron, de petites graines à l'intérieur que l'on mangeait . On coupait le dessus en chapeau et après on s'en servait de verre, c'était sur le chemin del Pan del Azucar, donc dans la région de Merida.
À mon avis il était vert jaune, oui je sais c'est vague en tous cas c'était bon.
La peau était épaisse et les graines petites.
Merci de votre réponse
Françoise
I’m from West Africa and I’d love to introduce a Russian friend to a traditional product from my region: soumbara.
For those who don’t know, soumbara is a condiment made from fermented néré seeds. It has a pretty distinctive smell and a very strong, salty, fermented, umami-rich flavor. In West Africa, we mainly use it to add flavor to sauces, with rice, vegetables, meat, etc.
I’m curious to know, from Russian cuisine lovers: which traditional Russian dish do you think soumbara would pair particularly well with?
I’m looking for a real Russian dish where the combination could be interesting—not just rice or an adapted African dish.
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The title might surprise you, but you’ll understand my point of view.
1/ MEAL STRUCTURE
I’m talking about the standard meal, not the one for those who have to budget for financial reasons (generally fewer in northern and central Italy than in France, but more in the south, which makes up 35% of Italy—Eurostat figures), nor for those (mostly women) watching their figure.
The tradition (once the meal of the well-off, widespread among the general population in the 1950s) starts with soup or pasta (or rice, gnocchi, ravioli, lasagna)—this is the *primo piatto*.
Next comes meat or another animal-based product (fish, cured meats, eggs, etc.)—the *secondo piatto*, which can be replaced by cooked vegetables (the only known example in France: eggplant parmesan).
If the meat dish doesn’t already include vegetables, one is served. Salads, whether green or tomato-based, are side dishes, not starters.
The meal ends with dessert—no difference from French habits: cheese, fruit, or sweets.
*Antipasti* (appetizers) are reserved for festive meals or receptions and are served *in addition* to the main courses at the start.
4 practices unknown in France:
- If the menu includes pasta and ham, you start with the pasta.
- If the menu includes pasta with a meat sauce and fish, you start with the pasta too.
- Pasta is never a side dish for meat.
- It’s not unusual for Italians to start with pasta in a meat sauce and then have a meat dish—most do this several times a week.
Modern adaptations:
- People eat pasta less often (on average 5 times a week, according to recent figures) and soups, which are being replaced by *antipasti*.
- The main meal is now mostly dinner, so it’s much heartier, while lunch isn’t usually eaten at home.
2/ THE CUISINE
What do we know in France? Pizza, pasta Bolognese, carbonara, arrabbiata, ravioli, and lasagna. Fried scampi, Milanese or Bolognese cutlets, carpaccio, and finally tiramisu.
In short, a few basic dishes, but nothing of the gastronomy—whether regional traditions or high-end restaurants.
2 anecdotes:
**Bolognese sauce**
In Italy, the most common homemade sauce is a meat-and-tomato-based sauce called *ragù* (pronounced *ragoo*). Every region, even every town and family, as well as every restaurant, has its own recipe. *Ragù alla bolognese* is just one of these countless *ragù*—and no one in France knows the real recipe (I can share it with those interested). The name *bolognese* given abroad to any *ragù* comes from a canned sauce manufacturer who once branded their product that way. Until the early 1960s, it was called *sauce à la viande* (meat sauce).
**Pizza**
Before World War II, it was practically unknown north of Rome.
Today, Italy is one of the countries where it’s eaten the least (twice as much in France, four times as much in Germany).
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