davidanugraha/M4-RAG huggingface dataset:
Donato De Santis

Donato De Santis (Milán, 5 de marzo de 1964) es un cocinero italiano especializado en la cocina de ese país. Desde el año 2000 reside en Buenos Aires, donde fundó su propio restaurante, Cucina Paradiso. Ha conducido numerosos programas televisivos e integró el jurado de la versión argentina de MasterChef en 2014 y 2015 y de Dueños de la cocina en 2016. Desde 2020, participa en MasterChef Celebrity.
Donato De Santis nació en Milán en 1964. Se crio entre esa ciudad y la región de Apulia, en el sur de Italia, de donde era oriunda su familia.​ Estudió gastronomía en la escuela estatal Carlo Porta de Milán. Comenzó a dedicarse profesionalmente a la cocina en 1980, bajo el chef Georges Cogny en el restaurante L'Antica Ostería del Teatro, en Piacenza.​
En Estados Unidos, trabajó en diversos restaurantes de Los Ángeles, Santa Mónica, Hollywood, Chicago, Palm Beach (donde tuvo a su cargo la apertura de Bice) y Miami. Luego fue contratado como chef del diseñador Gianni Versace para su mansión Casa Casuarina en Miami Beach.​
En el año 2000 se radicó en Buenos Aires, donde dio clases en diversos lugares, entre ellos el Colegio de Cocineros, fundado por Gato Dumas. Durante dos años manejó la cocina de Verace, hasta febrero de 2005, cuando estableció su propio restaurante, Cucina Paradiso.​
Editó cuatro libros de cocina: Cucina Paradiso, Mi cocina italiana, Fatto in Casa y Donato per Bambini.​
Condujo varios programas en el canal de cable El Gourmet, entre ellos, Cocineros en juego, Cooking Emergency, Donato cucina, Donato invita, All'uso nostro, La villa della pasta y Chefs Unplugged.​ En 2012 estuvo al frente de Italianísima, emitido por Utilísima.​ En 2004 fue conductor de Los cocineros en casa, junto a Martiniano Molina, y tuvo a cargo el segmento culinario del programa de interés general Las Millie y una.​​
También participó en distintos reality shows de temática culinaria de Telefe. En 2014 y 2015 integró el jurado de MasterChef y,​ en 2016, el de Dueños de la cocina, junto con Narda Lepes y Christophe Krywonis.​​ Desde 2020, participa en MasterChef Celebrity Argentina.​ En julio de 2021, protagonizó, junto a Germán Martitegui y Damián Betular, Manos arriba, chef!, reality derivado de MasterChef Celebrity.​
Es también uno de los seis consejeros del Gruppo Virtuale Cuochi Italiani, que nuclea a más de 1200 cocineros de todo el mundo y busca divulgar la cocina italiana, sus productos y materias primas.​​ La organización le entregó, en 2011, el certificado Italian Cuisine Master Chef (ICMC).​ Forma también parte de ACELGA, asociación integrada por cocineros y empresarios gastronómicos que busca la promoción de la cocina argentina.​
En el año 2000, De Santis conoció a Micaela Paglayan, con quien se casó en 2004.​ El matrimonio tiene dos hijas, Raffaella y Francesca.​ De Santis es budista.​
Robertito Funes Ugarte

Roberto Funes Ugarte (Mendoza, 3 de abril de 1974) más conocido como Robertito, es un periodista y presentador argentino.
Entre 2009 y 2020 trabajó en diversos ciclos del canal C5N.​​ Desde noviembre de 2020 conduce el programa de concursos ¿Quién sabe más de Argentina? por Televisión Pública además de trabajar como cronista en Telefe Noticias.​
Funes Ugarte nació en la ciudad de Mendoza, hijo de padres porteños. Vivió en aquella provincia hasta los 17 años cuando terminó el secundario, Colegio Universitario Central, y luego se trasladó a Buenos Aires. Estudió en la Universidad Católica Argentina y comenzó como pasante en el diario La Nación, tiempo después vivió en México y España trabajando para cadenas televisivas como Televisa, Telemundo, Much Music y Telecinco. En gráfica pasó por las redacciones de las revistas Caras, Luz, ELLE, Vogue España, Esquire, Bacanal, Cuisine et Vins. Más tarde regresó a Buenos Aires y comenzó a trabajar en CNN en Español desde la capital argentina como colaborador para programas como Showbiz y Café CNN; asimismo comenzó a trabajar como periodista de moda y espectáculos para el canal C5N.​ También Funes Ugarte ha trabajado como presentador en Radio Rivadavia en el programa Bon vivant y en radio Uno en el programa Cotevá cotevá.​
Francis Mallmann

Francisco José "Francis" Mallmann (Acassuso, 1956) es un chef argentino.
Francis Mallmann nació en la localidad bonaerense de Acassuso en 1956, y a los dos años se mudó a San Carlos de Bariloche.​​ Cuando tenía seis años, su padre, el físico Carlos Mallmann, se trasladó a Bariloche​ para dirigir el Instituto Balseiro. Allí, en 1970, Mallmann se inició como cocinero, en un barco para turistas en el Lago Nahuel Huapi.
A los veinte años comenzó a manejar un restaurante con una socia. Luego se fue a París, donde trabajó como aprendiz en diversos restaurantes de nouvelle cuisine.​
Al regresar a Argentina, trabajó en el restaurant "Hippopotamus" hasta que abrió su propio local sobre la calle Honduras, en el barrio de Palermo. El lugar, sin nombre ni cartel, funcionaba a puertas cerradas. Durante el día, Mallmann lo usaba para dar clases.​​
En 1984 publicó su primer libro, La cocina al instante.
Comenzó a trabajar en televisión en 1983.​ Entre 1987 y 1996, el programa se grababa en su restaurante y, en verano, en Punta del Este. En 1992, cuando estuvo un año representando a Argentina en la Expo Sevilla, el programa se grabó allí.
En los años 1990, empezó a aprovechar su nombre para asociarse a nuevos emprendimientos con la marca Mallmann: dulces, corderos, cacerolas de bronce, y hasta cocinas con su nombre y su logo. Sin embargo, optó más tarde por retirarse y dedicarse sólo a los restaurantes.
A partir de 2006, condujo diversos programas en el canal El Gourmet.​ Entre sus ciclos se cuentan Los fuegos con Francis Mallmann, Un lugar en Mendoza, Huente-Có, Desde Garzón con Francis Mallmann, Patagonia mía, La Ruta azul, Los fuegos en París, Vientos del Sur y Misterios del Iberá.​ En 2016, fue protagonista de uno de los capítulos de la serie documental Chef's Table.​
Dirige diversos restaurantes en Argentina y Uruguay: "Garzón", ubicado en la localidad uruguaya homónima,​ "Patagonia Sur" en el barrio porteño de La Boca y "Francis Mallmann 1884" en Godoy Cruz (Mendoza).​​ En 2003, este último fue incluido en la lista de los 50 mejores del mundo de la revista Restaurant.​​
En abril de 2016, Mallmann se casó con la cocinera Vanina Chimeno, madre de su hija Heloisa. Tiene otros cinco hijos de relaciones anteriores.​
Red Leicester

El Red Leicester es un queso inglés, elaborado de forma parecida al cheddar, aunque es un poco más quebradizo. Se colorea de naranja añadiéndole extracto de achiote durante su fabricación. Su sabor suave combina bien con la mayoría de la comida, vinos y cervezas, yendo bien con el Welsh rarebit.
El Red Leicester es un queso de leche de vaca, originario de Leicestershire (Inglaterra), que recibe el nombre de la ciudad de Leicester. Tiene una textura firme, lo que la hace adecuado para gratinar, y es una buena elección para usarlo en la tostada con queso o en una patata al horno. Su sabor, con ligeras notas de frutos secos, complementa al de la fruta, pasta y crackers, empleándose a menudo en tartaletas y quiches.
Aunque el Red Leicester puede ser joven o curado, añejándose entre 4 y 9 meses, las variedades jóvenes son muy suaves, necesitando al menos seis meses para desarrollar un sabor fuerte. También hay disponibles versiones campestres, que se maduran en tela, al estilo antiguo, para permitir un mejor desarrollo de su aroma.
El queso se hacía originalmente en granjas de Leicestershire con la leche sobrante de la elaboración del Stilton. Originalmente se teñía con zanahoria o jugo de remolacha.
Solía llamarse queso de Leicester por la ciudad en la que se vendía, pero ahora se llama Red Leicester para distinguirlo del White Leicester que se elaboró en todo el país durante la Segunda Guerra Mundial.​ La corteza es naranja rojiza, con un moho pulverulento sobre ella.
El contenido graso real del Red Leicester está entre el 33 y el 34%. La normativa sobre queso provoca confusión, ya que citan los niveles mínimos de grasa en términos de materia seca. De esta forma, la cantidad mínima de grasa del Red Leicester es, como se indica, del 48%, que equivale al contenido graso real del producto terminado del 33–34%.
Olla vaporera

Una olla vaporera, también denominada olla a vapor y vaporiera (uso argentino), es un utensilio de cocina usado para preparar diversos platos en un recipiente cerrado que limita el escape de aires y líquidos por debajo de una presión predeterminada.
La mayoría de las ollas vaporeras cuentan con una zona para captar los jugos, lo que permite que todos los nutrientes (parte de los cuales se pierden con el vapor) se conserven. Cuando se usan otras técnicas culinarias (como la fritura), estos nutrientes también suelen perderse.
Debido a lo saludable de los platos que permite cocinar (al evitar el uso de aceites), las ollas vaporeras se usan ampliamente en dietas sanas, como la cuisine minceur, el crudivorismo, la dieta Okinawa, macrobiótica y la dieta CRON.
Las vaporeras liberan menos calor en la cocina, lo que ayuda a mantenerla fresca durante los veranos calurosos.
Tartaleta de crema

Las tartaletas de crema (en inglés custard tart) son un pastel típico del Reino Unido, presentes también en Australia y Nueva Zelanda. A menudo se las llaman tartaletas de crema de huevo (egg custard tarts) o simplemente cremas de huevo (egg custards) para distinguirlas de las que llevan relleno de crema de harina de maíz.
Las tartaletas de crema consisten de una corteza externa de pasta, rellena con crema de huevo y horneada. Existen especialidades similares en otros países de Europa occidental y resto del mundo.
El desarrollo de la crema está tan estrechamente relacionado con la tartaleta que ambas proceden del croustade francés, un tipo de pastel.​ Otros nombres para variedades de tartaletas de crema en la Edad Media eran doucettes y darioles. En 1399, el banquete de coronación preparado para Enrique IV de Inglaterra incluyó "doucettys".​
Las recetas medievales solían incluir una corteza de pasta quebrada rellena con una mezcla de crema, leche o caldo con huevo, endulzantes como azúcar o miel, y a veces especias. Existían recetas tan pronto como en el siglo XIV que pueden reconocerse actualmente como tartaletas de crema.​ Las tartaletas también pueden prepararse con leche de almendra durante las épocas de ayuno como Cuaresma, aunque esto era bastante caro y habría sido popular solo entre los relativamente ricos.​ A menudo, se añadían también ingredientes salados tales como cerdo picado o médula de ternera (la combinación de ingredientes dulces y salados era común en la Inglaterra medieval), pero a diferencia del quiche moderno el relleno de crema era siempre dulce.​
Las tartaletas de crema modernas suelen hacerse de pasta quebrada, huevo, azúcar, leche o nata y vainilla, espolvoreadas con nuez moscada y horneadas. A diferencia de las tartaletas de huevo, las de crema suelen servirse a temperatura ambiente. Se venden en supermercados y panaderías de todo el Reino Unido, tanto en formato individual, generalmente de unos 8 cm de diámetro, o en piezas mayores destinadas a cortarse en porciones.
La tartaleta de crema se considera un plato británico clásico, y como tal una versión de Marcus Wareing fue seleccionada en el programa de televisión de la BBC Great British Menu como postre de un banquete para celebrar el 80.º cumpleaños de Isabel II de Inglaterra.​
Entre las variantes de la receta clásica está la tartaleta Manchester, en la que se unta una capa de mermelada sobre la masa antes de añadir la crema. Otras versiones pueden llevar alguna fruta fresca en el relleno, como ruibarbo.​ Versiones cubiertas con arreglos más elaborados de frutas demuestran la influencia de la pâtisserie francesa.
Confit de pato

El confit de pato (en francés confit de canard) es un plato francés hecho con la pierna del pato. Aunque se prepara en toda Francia, se considera una especialidad de la Gascuña. El confit se prepara en un proceso de conservación que tiene siglos de antigüedad y consiste en salar un trozo de carne (normalmente de pato, ganso o cerdo) y escalfarla en su propia grasa.
Para preparar un confit, la carne se frota con sal y ajo, se cubre y se enfría por hasta 36 horas. El salado funciona como conservante. Antes de cocer la carne, se limpia de la sal y se seca. Se pone en un recipiente lo suficientemente hondo como para contener la carne y la grasa derretida, y se mete en el horno a baja temperatura (76–135 °C).​​ La carne se escalfa al menos hasta que está cocida, o hasta que se vuelve tierna, desde 90 minutos hasta 10 horas.
Entonces se retiran la carne y la grasa del horno y se dejan enfriar. Luego se traslada la carne a un tarro u otro recipiente y se sumerge completamente en la grasa. Un tarro sellado de confit de pato puede conservarse en el frigorífico hasta seis meses. Para maximizar el periodo de conservación, la grasa debe cubrir la carne al menos un par de centímetros. La grasa cocinada funciona como precinto y como conservante, dando además un sabor intenso. Debe señalarse que obviar la etapa de salazón reduce enormemente el periodo de conservación del confit.
El confit también se vende enlatado, pudiendo conservarse durante varios años. La grasa del confit también puede usarse de muchas otras formas, como saltear verdura (por ejemplo judías verdes y ajo, o setas silvestres o cultivadas), tostadas saladas, huevos revueltos o tortillas, y como aditivo en la pasta quebrada para tartas y quiches.
Una receta clásica es freír o asar la pierna en un poco de la grasa hasta que esté dorada y crujiente, y usar más grasa para asar algunas patatas y ajo como guarnición. Las patatas asadas en grasa de pato para acompañar el confit se llaman pommes de terre à la sarladaise. Otro acompañamiento es la col lombarda estofada con manzana y vino tinto (apfelrotkohl).
Tarta salada

Las tartas saladas son una preparación culinaria dentro de la familia de las tartas, cuyos ingredientes se caracterizan principalmente por tener sabor salado.​ Se caracterizan por tener un aporte proteínico mayor que las variantes dulces. Suelen llevar en su interior masas elaboradas con carnes (de cerdo, de vaca, de pollo), pescados y mariscos, generalmente picados o molidos, generalmente cocinados mediante cocción, bien sea estofados o guisados. A diferencia de las tartas dulces, las saladas suelen servirse al comienzo de los platos bien sea como aperitivo, entremés o tapa, pudiendo llegar en ciertos casos a ser un plato principal. En muchas gastronomías suelen ir unidas al concepto de comida aprovechable, es decir que utiliza los restos de otras comidas o alimentos.​
Entre las principales características de este tipo de tarta se encuentra su sabor: que preponderantemente por la composición de sus ingredientes es salado. Las masas que recubren las tartas saladas suelen ser fuertes, debido en parte a la mayor densidad de sus ingredientes, es por esta razón por la que se considera el empleo de masas quebradas u hojaldradas que soportan. Al igual que las variantes dulces pueden clasificarse en tartas abiertas o cerradas. En muchas gastronomías se emplea puré de patatas. Las carnes empleadas en los pasteles salados, en muchos casos, se han cocinado previamente y provienen de restos (es decir de entresijos y asaduras).
Las tartas saladas tienen diversos ejemplos a lo largo de la cocina de varios países a lo largo del mundo. Algunos de los ejemplos más relevantes se pueden encontrar en:
Tata Pedro

Pedro Cruz Garcia (1943 Sololá, Guatemala – junio 2021 San Pedro La Laguna, Guatemala) fue un líder espiritual Ajq'ij de la comunidad Zutuhil en la región de San Pedro La Laguna, Guatemala.​​​ Tata Pedro practicó medicina espiritual, rituales de fuego y ceremonias de cacao a nivel internacional.​ Fue uno de los pocos miembros sobrevivientes del Consejo Maya de Ancianos de Zutuhil, que es una rama del pueblo maya quiché y miembro del Consejo Maya de Ancianos del Lago de Atitlán.​​ Tata Pedro fue también intérprete de sueños de su comunidad y líder en la preservación y educación de las ceremonias mayas de conmemoración de días, particularmente a través del calendario Tzolk'in, y del fuego.​ Tata Pedro también fue fundador del festival Unificación de la Sabiduría Ancestral en Tikal, Guatemala, que reúne a tribus fragmentadas de descendientes mayas para promover las tradiciones orales, los rituales y la antigua cultura maya.
Ropa vieja (plato español)

La ropa vieja es un plato de la cocina española preparado a partir de sobras de otras comidas, que tiene su origen en el puchero andaluz y el cocido. Se considera que tiene origen en la gastronomía sefardí medieval, aunque la teoría de este origen está discutida, dada la habitual presencia de productos de origen porcino como el hueso de jamón, la panceta o el tocino; que no eran consumidos por los judíos.​
En la bahía de Cádiz, y parte de la provincia de Huelva, este plato es derivado del puchero andaluz. La carne se deshebra y se utilizan los garbanzos del puchero y se cocina aparte con papas cocidas o fritas o pasas.
En Castilla, la ropa vieja es un plato derivado del cocido. Se obtiene, tras retirar el caldo, friendo los garbanzos y parte de las carnes y verduras con huevo.
En Canarias, la ropa vieja se prepara a partir de los restos del puchero o como plato individual, sin haber preparado un cocido previamente. La carne y los garbanzos constituyen su base, a los cuales se les añaden ingredientes y especias como papas fritas en daditos, pimiento rojo, ajo, cebolla, laurel, tomillo y clavo de olor.
Huatia

La huatia o guatia (del quechua watya, también kurpay manka; en aimara, watia) es un plato andino tradicional consumido en Perú, Bolivia, Argentina y Chile.
Similar a la pachamanca, se prepara en un horno artesanal de tierra endurecida en forma de domo. Se calienta con leña y luego se entierran ingredientes como papas, ocas, habas y carnes, variando según la tradición local.
Los orígenes de este plato se remontan al Perú precolombino; el primer cronista occidental en hablar de la huatia fue el sacerdote Francisco de Ávila quien alrededor del año 1600, al recopilar los mitos existentes entre los pueblos de Huarochirí, en la sierra de Lima, señalaba la figura del dios Huatiacuri,​ más estrictamente watya quriq (recogedor de watya), hijo del poderoso Pariaqaqa, de quien se decía que ocultaba su divinidad en una apariencia miserable y sólo se alimentaba de papas asadas en la tierra calentada llamadas huatias o huatiyas, razón por la cual recibió ese nombre. Por ello se le ha considerado la personificación de la papa.​
Dependiendo de la zona donde se lo prepare, en el sur andino del Perú el ingrediente principal son las papas,​ las cuales suelen ir acompañadas de queso, cebollas, etc. En el norte chileno el ingrediente principal es la carne vacuna. Existen múltiples variantes y formas de preparación de este plato según el lugar o región en donde se lo prepare.
Los ingredientes se cocinan en un horno andino, es decir al calor de la tierra entre terrones calentados al fuego. A tal fin se construye sobre el suelo un horno en una superficie circular limpia de cultivos y plana en donde se colocan alrededor las k’urpas, palabra en quechua que hace referencia a los terrones secos de tierra.​
En otra variante, no son terrones sino son piedras las que conforman el honro, las cuáles también se colocan en forma de cúpula.
Se calienta el horno colocando leña, ramas o hierbas secas en el interior. Se enciende y luego de un tiempo prudente, en donde se queman las plantas y se generan carbones al rojo vivo, se retiran los pedazos de ramas y hierbas no quemadas.​En el centro de estas brasas, se colocan los alimentos para luego hacer caer el horno, compuesto por las k’urpas calientes o piedras, sobre los ingredientes. Con un palo se deshacen las k’urpas calientes para garantizar un correcto cocinado.​
Se desentierran cuando se encuentran debidamente cocidos y se acompañan con diferentes hierbas aromáticas como la muña o el huacatay, entre otras.​
Quiche

Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine, which includes lardons or bacon. Quiche may be served hot, warm or cold.
The word is first attested in French in 1805, and in 1605 in Lorrain patois. The first English usage — "quiche lorraine" — was recorded in 1925. The further etymology is uncertain, but it may be related to the German Kuchen meaning "cake" or "tart".
Recipes for eggs and cream baked in pastry containing meat, fish and fruit are referred to as Crustardes of flesh and Crustade in the 14th-century, English Cookbook, The Forme of Cury. As there have been other local medieval preparations in Central Europe, from the east of France to Austria, that resemble quiche. In 1586, a quiche like dish was served at a dinner for Charles III, Duke of Lorraine. The 19th century noun Quiche later being given to a French dish originating from the eastern part of the country. It may derive from an older preparation called féouse typical in the city of Nancy in the 16th century. The early versions of quiche were made of bread dough but today shortcrust and puff pastry are used.
The American writer and cookery teacher James Peterson recorded first encountering quiche in the late 1960s and being "convinced it was the most sophisticated and delicious thing [he had] ever tasted". He wrote that, by the 1980s, American quiches had begun to include ingredients he found "bizarre and unpleasant", such as broccoli, and that he regarded Bruce Feirstein's satirical book Real Men Don't Eat Quiche (1982) as the "final humiliation" of the dish, such that "[a] rugged and honest country dish had become a symbol of effete snobbery".
A quiche usually has a pastry crust and a filling of eggs with milk or cream or both. It may be made with vegetables, meat or seafood, and be served hot, warm or cold. Types of quiches include:
In her French Country Cooking (1951), Elizabeth David gives a recipe for a quiche aux pommes de terre, in which the case is made not from shortcrust pastry but from mashed potato, flour and butter; the filling is cream, Gruyère and garlic.
Coronation quiche

The coronation quiche was chosen by King Charles III and Queen Camilla as the signature dish of their coronation celebrations in May 2023.
The official website of the British royal family described the quiche as a "deep quiche with a crisp, light pastry case and delicate flavours of spinach, broad beans and fresh tarragon" and stated that it could be eaten either hot or cold. It was designed to be eaten during a communal lunch during the celebrations of the coronation.
The dish was devised by the royal chef Mark Flanagan. It was chosen for its versatility as it can be eaten either hot or cold, is easy and cost-effective to make and can be easily adapted to suit various dietary requirements.
The recipe serves six people. The pastry is composed of flour, salt, butter and milk; the filling also includes milk, as well as double cream, eggs, tarragon, salt, pepper, cheddar, spinach, and broad or soya beans.
Charles has previously expressed a fondness for egg dishes, especially scrambled eggs.
Overall, reviewers found the quiche "surprisingly delicious" and scored an average of 9/10 by some tasters. However, Conservative MP Jacob Rees-Mogg called the dish "disgusting". Furthermore, broad beans are out of season in April (the month before Charles's coronation), and eggs were limited in 2023 due to bird flu, and buying ingredients could cost £14 during the 2020s cost of living crisis. Nevertheless, supermarkets experienced a significant increase in quiche and party food in the run up to the coronation, and a £2.45 version of the quiche was available.
While Buckingham Palace named the dish a quiche, Évelyne Muller-Dervaux, the French grand master of the Brotherhood of the Quiche Lorraine (Confrérie de la Quiche Lorraine), said, "I think I would call it a savoury tart." Laurent Miltgen-Delinchamp, member of the Brotherhood, said: "I think it would have anyway better reflected the British spirit if they had called it a tart." The Daily Telegraph reported on claims that the quiche should instead have been called a flan.
Florentine (culinary term)

Florentine or à la Florentine is a term from classic French cuisine that refers to dishes that typically include a base of cooked spinach, a protein component and Mornay sauce. Chicken Florentine is the most popular version. Because Mornay sauce is a derivation of béchamel sauce which includes roux and requires time and skill to prepare correctly, many contemporary recipes use simpler cream-based sauces.
Culinary lore attributes the term to 1533, when Catherine de Medici of Florence married Henry II of France. She supposedly brought a staff of chefs, lots of kitchen equipment and a love of spinach to Paris, and popularized Florentine-style dishes. Food historians have debunked this story, and Italian influence on French cuisine long predates this marriage. Pierre Franey considered this theory apocryphal, but embraced the term Florentine in 1983.
Auguste Escoffier included a recipe for sole Florentine in his 1903 classic Le guide culinaire, translated into English as A Guide to Modern Cookery. It is recipe 831 in that translation. Escoffier called for poaching the fish in butter and fumet, a stock made of fish bones, cooking the spinach in butter, covering the dish with Mornay sauce, garnishing it with grated cheese, and finishing it in an oven or salamander. In his 1936 cookbook L'Art culinaire moderne which was first translated for American cooks in 1966 as Modern French Culinary Art, Henri-Paul Pellaprat included five recipes for spinach-based Florentine dishes with Mornay sauce. The protein components were chicken breasts, cod fillets, sweetbreads, stuffed lamb breast and oysters. Craig Claiborne published a recipe for oysters Florentine with Mornay sauce in The New York Times in 1958.
A quiche containing spinach is often called "quiche Florentine". Poached or soft-cooked eggs served on spinach with a Mornay sauce or equivalent is often called "eggs Florentine".
Chicken Florentine gained popularity in the United States as early as 1931, although the quality of the dish was uneven, and canned mushroom soup was sometimes used as a quick sauce in the years that followed. By the 1960s and 1970s, the general quality of the dish had deteriorated to "casserole" and "wedding banquet" food.
Writing in The New York Times in 1971, Claiborne praised a restaurant version of chicken Florentine, describing the chicken as "batter‐cooked and served with mushrooms in a lemon sauce". Contemporary cookbook authors are attempting to "restore" the dish to "its elegant roots", with "clearer, brighter flavors".
Flan (pie)

A flan, in British cuisine, is an egg-based dish with an open, rimmed pastry or sponge base containing a sweet or savoury filling. Examples are bacon and egg flan and custard tart.
Flan is known in Roman cuisine. It was often a savory dish, as in "eel flan"; sweet flans were also enjoyed.
In the Middle Ages, both sweet and savory flans (almonds, cinnamon and sugar; cheese, curd, spinach, fish) were very popular in Europe, especially during Lent, when meat was forbidden.
The English word "flan", and the earlier forms "flaune" and "flawn", come from the Old French flaon (modern French flan), in turn from the early Medieval Latin fladō (accusative fladōnem), of Germanic origin, from an Indo-European root meaning "flat" or "broad".
Lakror

Lakror (Gheg Albanian: Laknor, Arbëreshë Albanian: Lakruar) is a traditional and common regional Albanian pie dish of Albania made with different fillings consisting of various vegetables or meat.
This traditional pie dish is also found among Albanian communities of southern Italy (Arbëreshë). Korçë and its surrounding areas have preserved a particular tradition of the lakror, considered a specialty by local Albanians. The pie is made in some other parts of southern Albania. Lakror is also consumed by Albanian communities in south-western North Macedonia, and by Albanians abroad or in the diaspora in places like the US and Australia. The pie is sometimes called a type of byrek pastry or compared to an American pie.
The term lakror is derived from the Albanian word lakër (cabbage, leafy vegetable). The vegetable was probably the original foundation of the pastry dish.
Traditionally Albanian women have been involved in preparing a lakror.
The preparation of lakror is a hands on process that involves working and rolling the filo dough into thin layers, later opening the pastry and placing it in a tin, or pan. The gjellë (filling) is prepared separately by boiling minced vegetables. A variety of fillings can be made from different vegetables such as cabbage, nettle, spinach, orache, squash, or those with a strong flavour like onions and leeks. Other fillings are made from meat such as beef, lamb or involve combining ingredients like tomato and onion, tomato and pepper, spinach with cheese or with eggs, milk and (olive) oil. Sizable portions of gjellë is added to the pastry.
Apart from traditional lakror, there are other variations such as brushtul lakror made from eggs, butter and a filling with feta and cottage cheese.
Among Orthodox Albanians, Lakror is also made for commemorating St. Basil's day. In some Arbëreshë (Italo-Albanian) communities of southern Italy, the dish is called lakruar and prepared with a filling of cheese, chicken, mixed pork and sheep meat and cinnamon.
Organised by the Korçë municipality, an annual Lakror Festival (Albanian: Festa e Lakrorit) is held in Korçë or sometimes in a village of the wider area. As a celebration of summer and Albanian cuisine, the festival is attended by locals and tourists. Many lakrors are prepared and then baked in a Saç, a cooking utensil that is covered atop with hot embers.
Quesada pasiega

Quesada pasiega is a dessert typical of the region of Cantabria, Spain. It is one of the best-known dishes of Cantabrian cuisine. It has the consistency of a dense pudding, and is made from milk, sugar, butter, wheat flour, and egg, and flavored with lemon zest and cinnamon. The batter is typically mixed until smooth and then baked to perfection, resulting in a soft and creamy interior with a slightly firm outer layer. The dessert is known for its delicate sweetness, subtle hints of lemon or cinnamon. It can be served hot or cold. Quesada Pasiega is a beloved dessert in Cantabria, enjoyed on various occasions, from family gatherings to special celebrations. Its rich history and traditional preparation methods have made it a culinary gem, showcasing the region's culinary heritage and providing a delightful taste of Spanish gastronomy.
Also known as the "Spanish Cantabrian Cheesecake," Quesada pasiega is a heavenly treat renowned for its velvety texture and mouthwatering taste. This delightful sweet treat is often referred to as the "Spanish Cantabrian Cheesecake" due to its similar texture and appearance to a cheesecake. The dessert boasts a rustic allure, adorned with a perfectly golden-brown crust that forms during baking.
Pâté aux pommes de terre

The pâté aux pommes de terre, pronounced [pɑte o pɔm də tɛʁ], or pâté de pommes de terre is a speciality of the Centre-Val de Loire, Limousin and Allier (Bourbonnais) regions in Central France. It can be served either as a side dish or as the main course. Today it is often eaten with a green salad. Its main ingredients are potato slices and crème fraîche, which are used to fill a puff pastry crust. The pie is then baked in the oven until the dish is covered with a golden-brown crust.
There are different ways to prepare the pâté aux pommes de terre, and the seasonings vary from family to family. Parsley and onion are common ingredients in the Allier, while the use of garlic and meat is common in the Limousin, Haute-Vienne, and Creuse.
Before potatoes began to be used widely in France in the 19th century, this dish was made with leftover bread dough and was baked with a simple garnish of chopped garlic, flat-leaved parsley, and fatty bacon.
Владимир Владимиров (български бизнесмен)

Владимир Михалов Владимиров е български бизнесмен и инвеститор, развиващ бизнес в България, Франция и Обединените Арабски Емирства. Владимиров е роден на 13 октомври 1973г. в гр. София, и е женен с две деца.
През 1990г. , Владимир Владимиров завършва Софийска гимназия по строителство, архитектура и геодезия "Христо Ботев". Има две висши образования - специалност "Сондажно Инжинерство" в Минно-геоложки университет „Св. Иван Рилски“ и "Европейска интеграция и дипломация на ЕС" в Нов Български Университет.
През края на 1991г., Владимиров регистрира първата си компания и се захваща с частен бизнес. Първото му бизнес начинание е строителната компания "Тончев и Син", която е специализирала в строително - ремонтни дейности.
Първите си по-сериозни стъпки в бизнеса прави в края на 1990-те години, когато се захваща със земеделие и впоследствие основава множество хранителни магазини в столицата. Няколко години по късно, създава охранителната компания "Д.М. Секюрити Груп" ООД.
Владимиров успява да развие "Д.М. Секюрити Груп" ООД като един от лидерите в българския охранителен сектор, с основен предмет на дейност: киберсигурност, техническа охрана, пожароизвестяване и контрол на достъп, и физическа охрана. Също така, фирмата му е представител на Andersen Software (една от водещите международни софтуерни фирми) за България.
Впоследствие, продължава да развива бизнес в сферата на туризма, земеделието, строителството и киберсигурността в България, Франция и Обединени Арабски Емирства.
Последното му бизнес начинание е Владимировата Къща, традиоционен български хотел в с. Ковачевица.
Игнат Игнатов

Игнат Иванов Игнатов е български физик, професор, доктор на физическите науки. Автор на над 500 научни публикации с над 8000 цитирания в Google Scholar.
Игнат Игнатов е роден в Тетевен на 1 януари 1963 г. Фамилията Игнатови е от с. Градина, Плевенско. През 1981 г. завършва гимназия „Георги Бенковски“ в Тетевен. През 1989 г. получава магистърска степен във Физическия факултет на Софийския университет „Климент Охридски“. От 2007 г. Игнат Игнатов е почетен доктор в Европейска академия за естествени науки (Германия). От 2013 г. е професор и доктор на науките в Руската академия по естествознание.
Научните направления и публикации са по биофизика, биохимия, микробиология и биология, био и нано технологии. От 1996 г. e директор на Научноизследователски център по медицинска биофизика. През 2010 г. съвместно с Олег Мосин Игнат Игнатов разглежда възможен сценарий за зараждане на живота в гореща минерална вода. Екип на Маргарита Камбурова открива в Рупите бактерия, която носи името това уникално за България място – Anoxybacillus rupiences sp. През 2021 г. с Николай Нешев, Георги Глухчев и Димитър Механджиев показва възможността за съществуване на клъстер от 20 водни молекули с размер 0,822 nm. За изследвания на водни клъстери Игнат Игнатов е цитиран в списание на Nature Publishing Group. В журнали на Nature Publishing Group е цитиран със съавтори за изследване на електрохимично активирани води – анолит и католит.
От 2012 до 2019 г. българският учен изследва дълголетници и столетници в България. Изследванията са проведени в общини Тетевен, Угърчин, Ябланица, Луковит в област Ловеч , Родопи в област Пловдив, Смолян и с. Момчиловци в област Смолян , Долни Дъбник и Плевен в област Плевен. Основен извод е, че здравословният статус на дълголетниците е свързан и с баланса във водата и храната на минералите калций, магнезий, цинк, манган, натрий и калий.
Игнат Игнатов със съавтори провежда изследвания на минералите зеолит и шунгит и свойствата на водите, които са филтрирани през тях. Ученият е цитиран в Ministry of Northern Development And Mines in Toronto, Canada. Основа на изследванията на вода на Игнат Игнатов са спектралните методи НЕС и ДНЕС, които са разработени от Антон Антонов.
През 80-те години на ХХ век Игнат Игнатов е бил състезател по културизъм на ЦСКА и финалист на републикански състезания. Понастоящем работи за хидратация при спортисти с различни видове води. С Ивайло Якимов от ПФК „Лудогорец” публикуват изследвания на параметри на сърдечно-съдовата система и хидратацията.
През 2010 г. Игнат Игнатов заедно с Община Тетевен създава събитието „Дни на планинска вода“. Провежда се ежегодно на 11 юни.
Редактор е в Българското списание за обществено здраве, Национален център по обществено здраве и анализи, Министерство на здравеопазването.
Родопи (областна единица)

Родопи (на гръцки: Νομός Ροδόπης, Номос Родопис) е ном в Република Гърция, част от областта Източна Македония и Тракия. Център на нома е град Гюмюрджина (Κομοτηνή, Комотини). На север номът граничи с Република България, на изток с Ном Еврос, на запад с Ном Ксанти, а на юг с Егейско море. Ном Родопи заедно с Ном Ксанти и Ном Еврос образува гръцката част от Тракия – Западна Тракия.
Номът има площ – 2543 км², население – 110 538 жители. Над 10% от населението на нома са турчеещи се българогоезични мюсюлмани. B областта живеят и немалко етнически турци. В 1914 г. над 1200 души (247 семейства) бежанци малоазийски българи, създават в местността Куштепе, Гюмюрджинско, новото село Климентово открито от окръжния управител Свинаров на 1 май с молебен на Охридския митрополит Борис, управляващ Маронийската (Гюмюрджинската) епархия. Днес селото не съществува.
Климатът е предимно средиземноморски, а в северната част е по-студен, заради преобладаващите планински терени.
Номът е измежду по-изостаналите в Гърция, но в последните години се полагат успешни усилия за развитието му.
ФК Родопа (Смолян)

Родопа е футболен клуб от град Смолян, който участва в Югоизточната Трета лига. Старши треньор на клуба е Данаил Бачков. През 1927г. клубът е създаден под името ПФК"Родопец" Пашмакли. След обединяването между град Пашмакли, село Устово, село Райково и село Езерово през 1936г. клубът е преименуван на ПФК "Родопа" Смолян!
Футболът в Смолян води началото си от 1927 г., когато в града е основан първия футболен клуб – „Родопец“. През следващите десетилетия дейност развиват и други футболни клубове. След 1944 г. в града, както и в цялата страна, стартират поредица от реорганизации на съществуващите към момента спортни дружества. През 1957 г., след периода на доброволните спортни организации (ДСО), организирани на ведомствен принцип, в Смолян е създадено единното дружество ДФС „Родопа“.
В началото на ХХI век е най-силния период в досегашната история на Родопа. През сезон 2002/03, под ръководството на старши треньора Войн Войнов, отборът се класира на 1-о място в Б група и за първи път печели правото да участва в елитното първенство на България. Клубът е част от А група в продължение на четири сезона.
В последните няколко години отборът изпада в криза, преди всичко заради липсата на пари:
Arda (Maritsa tributary)

The Arda (Bulgarian: Арда [ˈardɐ], Greek: Άρδας [ˈarðas], Turkish: Arda [ˈaɾda]) is a 290-kilometre-long (180 mi) river in Bulgaria and Greece. It is a tributary of the Maritsa (or Evros). Its source lies in the Bulgarian Rhodope Mountains near the village Arda, part of the municipality of Smolyan. It flows eastward past Rudozem, Kardzhali and Ivaylovgrad and enters Greece in the northern part of the Evros regional unit. It flows into the Maritsa on the border of Greece and Turkey, between the Greek village Kastanies and the Turkish city Edirne. In the Bulgarian section, there are three hydroelectric and irrigation dams, Kardzhali Dam, Studen Kladenets and Ivaylovgrad Dam. The Bulgarian section is 229 kilometres (142 mi) long, making the Arda the longest river in the Rhodopes. The medieval Dyavolski most arch bridge crosses the river 10 kilometres (6 mi) from Ardino.
The three floods of February 18, 2005, when the water level was at 4.8 metres (16 ft), March 1 and March 7, 2005, flooded the low-lying areas, especially the Kastanies area which turned into a lagoon. The merging of the waters of the Maritsa (Evros/Meriç) caused streets and buildings including homes to be flooded, leaving people stranded in their homes.
Arda Peak on Livingston Island in the South Shetland Islands, Antarctica and the mineral ardaite are named after the Arda river.
The Arda valley and the valleys of its tributaries have been a preferred place for habitation since ancient times. A settlement from 6,000 BC was discovered during the construction works in the area of the town of Kardzhali. Many archeological sites were discovered in the region, including the famous Thracian cult complexes Perperek, known as Perperikon for the last 20 years, as well as the sacred site of Tatul. To cross the ancient roads to the Aegean, several stone bridges were built on the river, impressive in size and architecture. One fully preserved bridge is the Devil's Bridge in the area of the village of Dyadovtsi (Ardino municipality). There are remnants of bridges in several places in the region: near the villages of Suhovo and Borovitsa, and another three have remained under the waters of the dams.
Spiral (railway)

A spiral (sometimes called a spiral loop or just loop) is a technique employed by railways to ascend steep hills.
A railway spiral rises on a steady curve until it has completed a loop, passing over itself as it gains height, allowing the railway to gain vertical elevation in a relatively short horizontal distance. It is an alternative to a zig-zag, and avoids the need for the trains to stop and reverse direction while ascending. If the train is longer than the length of each loop it may be possible to view it looping above itself.
The term "loop" is also often used for a railway that curves sharply and goes back on itself: if the railway crosses itself, then it forms a spiral or helix; otherwise, it forms the much more common horseshoe curve or bend.
Replica of the Brusio Spiral Viaduct at 10°28′44″N 84°49′25″W﻿ / ﻿10.47900°N 84.82374°W﻿ / 10.47900; -84.82374 on the Tren Turistico Arenal, 10 km east of Nuevo Arenal, Guanacaste.
The Darjeeling Himalayan Railway originally had five or six spirals but only five in operation at any one time. The line also has six reverses or zig-zags.
There are three spirals on the 1,000 mm (3 ft 3+3⁄8 in) gauge railway line from Kenya to Uganda. This railway has been superseded by the Mombasa–Nairobi Standard Gauge Railway, which has removed the need for spirals by constructing tunnels and bridges.
Chepinska reka

The Chepinska reka (Bulgarian: Чепинска река), or Chepino river, is a 83 km-long river in southern Bulgaria, a right tributary of the river Maritsa.
The river takes its source as Ribna reka (Fish river) at an altitude of 1,990 m, about 800 m southwest of the summit of Malka Syutkya (2,079 m) in the Batak Mountain of western Rhodope mountain range. In its uppermost course, it flows in western-southwestern direction. Following the Karatepe locality, the river turns north and flows through a deep forested valley called Chepinska Bistritsa. At the town of Velingrad it enters the Chepino Valley, where the river is joined by its largest tributary, the Matnitsa. It winds around the summit of Lakatina Chuka (1,059 m) and continues in a southeastern direction. At the village of Draginovo it enters the scenic Chepino Gorge between the Rhodope ridges of Alabak to the northwest and Karkaria to the southeast. Near the village of Varvara, Chepinska reka enters the Upper Thracian Plain, turns northeast and flows into the Maritsa at an altitude of 221 m about 1.4 km north of the village of Kovachevo.
Its drainage basin covers a territory of 900 km or 1.7% of Maritsa's total and borders the drainage basins of the Stara reka and several small tributaries of the Maritsa to the east, the Vacha to the southeast, the Mesta to the west-southwest and the Yadenitsa to the northwest.
The Chepelarska reka has rain-snow feed with high water in April–May and low water in September. The average annual discharge at Marko Nikolov railway station is 7.93 m/s.
The river flows entirely in Pazardzhik Province. There are four settlements along its course: the town of Velingrad and the village of Draginovo in Velingrad Municipality, and the villages of Vetren Dol and Varvara in Septemvri Municipality. There two main roads along its valley, a 12 km stretch of the second class II-84 road Zvanichevo–Velingrad–Razlog follows the river between Vetren Dol and Dolene railway station, and a 28.4 km stretch of the third class III-843 road Velingrad–Sarnitsa–Dospat follows it between Velingrad and Karatepe. The Septemvri–Dobrinishte narrow-gauge line follows the valley of Chepinska reka in two separate sections — from Varvara to Dolene railway station and from Velingrad to the mouth of the river Ablanitsa. Part of its waters are diverted via underground tunnel to the Batak Reservoir for electricity generation at the Batak Hydropower Cascade (254 MW). On its main tributary, the Matnitsa, is situated the important Batak Reservoir.
Stara reka (Maritsa)

The Stara reka (Bulgarian: Стара река, meaning "Old River") is a 61 km-long river in southern Bulgaria, a right tributary of the river Maritsa.
The river takes its source at an altitude of 1,743 m in the Batak Mountain of western Rhodope mountain range, 1.3 km west of the Kartela locality on the road between the towns of Batak and Dospat. Until the town of Peshtera it flows in a north-northeastern direction in a deep, at places canyon-like, valley which widens only in the area around Batak. At Peshtera its valley widens again and then enters another steep valley, crossing the northern foothills of the Rhodope Mountains. At the village of Byaga the valley of Stara Reka widens once again, winds around the Besaparski Hills from the south and east and enters the Upper Thracian Plain, where the river flows into the Maritsa at an altitude of 183 m west of the town of Stamboliyski.
Its drainage basin covers a territory of 350 km or 0.66% of Maritsa's total and borders the drainage basins of the Chepinska reka and several small tributaries of the Maritsa to the west and northwest and the Vacha to the east and south, all of them right tributaries of the Maritsa.
The Stara reka has predominantly rain-snow feed with high water in April–May and low water in September. The average annual flow at its mouth is 2.74 m/s.
The river flows almost entirely in Pazardzhik Province; its final few kilometers are in Plovdiv Province. There are six settlements along its course: the towns of Batak and Peshtera and the villages of Byaga, Isperihovo, Kurtovo Konare and Novo Selo. There two main roads along its valley, a 17.3 km stretch of the second class II-37 road Yablanitsa–Pazardzhik–Dospat follows the Stara reka between Peshtera and Batak, and an 11.3 km stretch of the third class III-375 road Peshtera–Plovdiv follows its valley between Peshtera and Isperihovo. Almost the entire route of the Stamboliyski–Peshtera railway follows its lower course. The river's waters are utilised for irrigation and industrial water supply. Part of its waters are diverted via underground tunnel to the Batak Reservoir for electricity generation at the Batak Hydropower Cascade (254 MW).
Gorno Kraishte

Gorno Kraishte (Bulgarian: Горно Краище) is a village in the municipality of Belitsa, in Blagoevgrad Province, Bulgaria. It is located approximately 6 kilometers south of Belitsa and 90 kilometers southeast from Sofia. As of 2010 it had a population of 1176 people. The population is Muslim of pomak origin.
The terrain is mountainous and hilly, covering parts of Western Rila and Rhodope Mountains and the valley in the upper reaches of the Mesta River. The average altitude is 850 meters. The climate is transitional continental with an average annual temperature is 8 °C. Winters are cold, with an average January temperature of just -2 °C. The snow cover lasts about 150 days a year, with increasing altitude and increasing the number of days with snow cover. Summer is short and cool with average temperatures in July around 18 °C. The three majestic mountains, among which it is located - Rila, Pirin and the Rhodope have a unique history and folklore. Gorno Kraishte has two road links, to Razlog and Belovo and a narrow gauge railway link - Belitsa station. The village has a primary school "Peyo Yavorov" and a post office. Electricity is provided by aerial wires. There is a central water supply.