Food and wine pairing ideas
Photo by Jeremy Atkinson - (CC BY 2.0)
https://www.flickr.com/photos/cloppy/5058624630/
Cooked meats
France. Auvergne-Rhône-Alpes. Ardèche.
Typical pâté made with pork meat, Swiss chard, spinach or salad, chopped herbs and wrapped in pig's caul fat. There may also be garlic, alcohol, spices, egg, chestnuts, walnuts…
Served cold or hot.
Cooked meats
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Cold starters
Meatloaf : piece of meat, game, fish, poultry, boned, stuffed and rolled, cooked and tied up with string, cooked in casseroles or prepared in jelly.
> view the mealPizza, Quiche, Tart and Pie
Pizza made with eggplant, zucchini, rocket salad, tomato and mozzarella.
> view the mealPizza, Quiche, Tart and Pie
Pizza made with garlic, basil, mozzarella di Bufala Campana, oregano, tomato, olive oil and sea salt.
> view the mealPizza, Quiche, Tart and Pie
Pizza with basil, mozzarella and tomato (represents the three colors of the Italian flag).
> view the mealCold starters
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Pizza, Quiche, Tart and Pie
Germany. Hesse Rhineland. Palatinate.
Onion tart with diced bacon, cream and caraway seeds.
Serve at:
08-10. °C