Sweet crêpes and buckwheat galettes from Brittany.
Serve & eat
With cider.
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Sweet crêpes and buckwheat galettes from Brittany.
With cider.
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Grape brandy from the Cognac region, double distilled in copper pot stills and aged in French oak. Grades: VS (2+ years), VSOP (4+), XO (10+).
France's older brandy, usually distilled once in a column still, giving a more rustic, full-flavoured spirit than Cognac.
Apple brandy from Normandy, distilled from cider and aged in oak.
The aperitif of the French south, created after absinthe was banned.
Pale, dry and herbal; the French style.
Clear orange liqueur. Cointreau is the best-known triple sec; Grand Marnier blends orange with Cognac; Curaçao comes from the Dutch Caribbean.
Soft, blistered pizza baked 60–90 seconds at about 485°C. The Margherita's colours echo the Italian flag. Pizzaiuolo craft is UNESCO heritage.
Roman pasta with no cream: the sauce is egg, cheese and pork fat.
Three ingredients emulsified into a creamy sauce.
Baked layers of pasta, ragù and béchamel.
In Bologna ragù goes with tagliatelle, never spaghetti.
Golden saffron risotto.