- d'oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d'œuvre [ɔʁ dœvʁ] ),
appetiser or
starter is a
small dish
served before a meal in
European cuisine. Some...
- vinegar, oil or mayonnaise-based dressing. It is
typically served as an
appetiser (antipasto) or
first course (primo).
There are
various theories about...
- tuna),
thinly sliced or
pounded thin, and
served raw,
typically as an
appetiser. It was
invented in 1963 by
Giuseppe Cipriani from Harry's Bar in Venice...
-
Italian flag: green, white, and red. In Italy, it is
usually served as an
appetiser (antipasto), not a side dish (contorno), and it may be
eaten any time...
- and
herbs such as dill, mint,
parsley and thyme. It is
served as a cold
appetiser (meze), a side dish, and as a
sauce for
souvlaki and
gyros sandwiches...
- also
known as mignardises) is a
small bite-sized
confectionery or
savory appetiser. The name is French,
petit four (French pronunciation: [pə.ti fuʁ]), meaning...
-
Tapas (Spanish: [ˈtapa]) are
appetisers or
snacks in
Spanish cuisine. They can be
combined to make a full meal and are
served cold (such as
mixed olives...
- name, "Pickup's
Appetiser". It was
launched in 1924 by Fred and Tom
Pickup of Birtle, Bury when it was
known as "Pickup's
Appetiser".
After the death...
-
asturiana Fabada asturiana Alternative names Fabada Type Stew
Course Appetiser or main
course Place of
origin Spain Region or
state Prin****lity of Asturias...
- or
smoking Carpaccio – Thin
pieces of fish or meat,
served raw as an
appetiser Gwamegi –
Korean dried fish
preparation Hákarl –
National dish of Iceland...
