Aperitivo

Pastizz é o lanche nacional de Malta, uma massa filo recheada com ingredientes como ervilhas, ricota, anchovas, carne enlatada ou maçãs. A massa fina é esticada e enrolada com camadas de gordura no meio, que é usada para atingir a textura típica de flocos do produto final. A massa é então recheada com qualquer um dos ingredientes acima mencionados, moldada em losangos ou semicírculos e assada até dourar. Pastizzi pode ser consumido como um lanche ou servido como aperitivo em bares.

Pastizz

Italy

Hailing from Abruzzo, pastuccia is a traditional polenta pie with salumi and raisins. The pie is a specialty of the town of Teramo. It's made with a combination of olive oil, polenta, pancetta, peeled and chopped soppressata sausage, golden raisins, egg yolks, and seasonings. The mixture is poured into a baking pan and the dish is then baked until the top becomes golden. Pastuccia is usually served as an appetizer, and sometimes as a hot or cold accompaniment to meat dishes and vegetables, but if it's served as a main course, it's recommended to accompany pastuccia with a fresh salad or green vegetables.

Pastuccia

Pasztet is a unique Polish dish that is traditionally served at special, festive occasions such as Christmas and Easter. It is characterized by its texture and flavor, and unlike other, spreadable p&acirc;t&eacute;s, pasztet is more like a terrine, so it is recommended to serve it in slices. Pasztet is usually made from cooked liver, beef, pork, or venison, along with spices, herbs, and a bit of vegetables such as carrots or mushrooms. For a more traditional pasztet, veal and pork are the most common meat varieties, which are then covered in pork fat to prevent the pasztet from being too dry. The combination of ingredients is minced, baked, and ready to consume, preferably on a slice of bread with some sliced tomatoes and finely chopped chives.

Passaporte

Spain

Patatas a la importancia is a traditional dish originating from Castile. The dish is made with potato slices that are fried in a batter of flour and eggs. The potatoes are fried, arranged on a platter or a plate, then topped with a sauce that usually consists of onions, carrots, flour, olive oil, salt, and white wine or dry sherry (salsa espa&ntilde;ola), or a combination of garlic, parsley, almonds, and white wine known as majao. Patatas a la importancia are traditionally served as an appetizer.

Batatas à importância

Patatas Bravas, muitas vezes chamadas simplesmente de 'bravas', são um dos pratos de tapas mais quintessenciais e amados da Espanha, encontrados em praticamente todos os bares e restaurantes de Madrid a Barcelona. Basicamente, o prato consiste em batatas brancas cortadas em cubos irregulares, depois fritas em óleo e servidas quentes com um molho picante. O nome se traduz como 'batatas bravas' ou 'batatas ferozes', um aceno ao toque ardente do molho.

A preparação das batatas é a chave para a textura do prato. Elas são tipicamente fritas duas vezes: primeiro em uma temperatura mais baixa para cozinhá-las até ficarem macias por dentro e, em seguida, novamente em uma temperatura mais alta para obter um exterior dourado e crocante.

O molho, ou 'salsa brava', varia significativamente por região e chef. Em Madrid, é tradicionalmente feito com uma base de tomate e vinagre, temperado com pimentón (páprica). Na Catalunha e Valência, o molho é frequentemente acompanhado ou misturado com allioli (maionese de alho).

Patatas Bravas são a comida social definitiva, destinada a ser compartilhada com amigos ao lado de uma cerveja ou um copo de vermute. São baratas, reconfortantes e profundamente enraizados na cultura social espanhola.

Patatas bravas

P&acirc;t&eacute; en croute is a traditional dish made with meat p&acirc;t&eacute; that is gently wrapped in a pastry cover, then baked. The traditional p&acirc;te is made from a mixture of pork and veal, although modern recipes also use other types of meat such as rabbit or chicken. The meat is cut into thin strips and marinated for hours in a flavorful mixture of wine, thyme, parsley, bay leaves, and shallots, before being ground into a p&acirc;te and chilled. The p&acirc;te is then shaped into a roll and covered in a layer of shortcrust pastry. When baked, the outer layer of the pastry turns golden brown and crusty, while the p&acirc;te remains moist and juicy on the inside. This specialty is usually associated with Baccarat, a commune located in the Lorraine region in northeastern France. A recipe for this French classic dates back to 1392 and can be found in Le Viander de Taillevent, one of the oldest and best-known collections of Medieval recipes. This popular dish is usually cut into smaller portions and served as an appetizer, but it can also be served as a main course with a green salad and a glass of French white wine on the side.

Patê en croûte

France

P&acirc;t&eacute; Lorrain is a French dish consisting of marinated meat that is wrapped in puff pastry. In traditional French cuisine, the meat needs to be a mixture of pork and veal, although modern recipes also suggest other varieties, such as rabbit or chicken. The meat is sliced and marinated in a flavorful mixture of wine, thyme, parsley, bay leaves, and shallots. Before baking, it is completely enclosed in puff pastry. The dish is usually associated with Baccarat, a commune located in the Lorrain region. The recipe for this French classic dates to 1392, and it can be found in Taillevent, the oldest French cookbook published at the time. The best way to serve this French classic is warm or chilled, with salad on the side.

Patê Lorrain

Patlıcan Dolması, ou Beringela Recheada, é uma pedra angular da culinária turca, um prato que transforma a humilde beringela em uma obra-prima de sabor e textura. 'Dolma' vem do verbo turco 'doldurmak' (encher). No entanto, a versão turca, particularmente aquela que usa beringelas secas (kuru patlıcan dolması), ocupa um lugar especial. No verão, pequenas beringelas são escavadas e penduradas para secar ao sol. Quando reidratadas, essas cascas desenvolvem uma textura única, ligeiramente mastigável e um sabor terroso concentrado.

O recheio é tipicamente uma mistura saborosa de arroz, carne moída (geralmente cordeiro ou vaca), cebola, alho, pasta de tomate e uma quantidade generosa de hortelã seca, sumagre e melaço de romã (nar ekşisi). A acidez do melaço de romã combinada com a carne saborosa e as especiarias cria um equilíbrio perfeito. Para uma versão vegetariana (Zeytinyağılı), a carne é omitida, substituída por mais cebola, groselha, pinhão e pimenta da Jamaica.

Patlıcan Dolması é geralmente cozido em uma panela, bem compactado para garantir que mantenha sua forma. Eles são cozidos em um caldo saboroso até que o arroz esteja macio. É frequentemente acompanhado por uma colherada de iogurte espesso.

Beringela Recheada (Patlıcan Dolması)

Roasted dormouse (or pečeni puh in Croatian) is a Croatian meat delicacy that has been traditionally prepared in various parts of the country, especially on the islands of Hvar and Brač, and in the Rijeka hinterland. Dormice are cleaned thoroughly either by burning their fur (thereby leaving the skin intact) or skinning, and they are then cooked in a traditional oven until nicely crispy, yet tender. Once done, the roasted dormice can be enjoyed on their own, or they can be tucked between two slices of bread and eaten as a sandwich. The meat is fatty, crispy, tender, and rather bony, while its flavor has been described as being reminiscent of sweet pork shoulder. The unusual tradition of cooking and consuming this rodent dates back to the times of the Roman emperors, who greatly appreciated the flavor of the animal&rsquo;s meat, and typically enjoyed it as an appetizer or even as a dessert.

Pečeni puh

Peixinhos da horta is a Portuguese dish consisting of green beans that are dusted in flour, then fried. The name means fish from the garden because it resembles small fried fish. Although the dish is traditionally prepared with green beans, some might use red peppers or sweet potatoes instead. Interestingly, peixinhos da horta was introduced to Japan in the 16th century, and over time it evolved into one of the Japanese staples &ndash; the popular tempura!

Peixinhos da horta

The appetizer pembe sultan is a creamy and visually striking mezze. Its vibrant pink color comes from beets, which provide a slightly sweet and earthy flavor. The dish typically combines cooked beets with thick yogurt, garlic, and salt, creating a smooth, tangy, and creamy texture. When done, it is garnished with fresh herbs, a drizzle of olive oil, and occasionally walnuts for crunch. It pairs perfectly with pita bread, crackers, or vegetable sticks and is loved for its balanced flavors and elegant presentation, making it a delightful addition to any table.

Pembe sultan

Peperoncini verdi fritti is a traditional dish originating from Campania, and it's very popular in Naples. The dish is usually made with green peppers called friggitello, tomatoes, basil, garlic, olive oil, and salt. The peppers are washed, dried, and saut&eacute;ed in olive oil with garlic, basil, and tomatoes. Once done, the dish is seasoned with salt to taste, and it's then served, either hot or cold. Peperoncini verdi are often served as a filling for sandwiches and focaccia, and they can also be incorporated into a bruschetta. If desired, peperoncini fritti can be enriched with aromatic herbs.

Pepinos verdes fritos

Peperoni al forno is a traditional dish consisting of roasted peppers with parsley and garlic. The peppers are roasted until they collapse and start to blacken. The skins are then peeled off, the stems and seeds removed, and the peppers are torn into smaller strips. They are sprinkled with garlic, salt, and parsley, then drizzled with olive oil before serving. This dish is typically served as an appetizer in most restaurants.

Peperoni al forno

Mexico

Pepinos rellenos de camaron is a traditional dish originating from Baja California. The dish is usually made with a combination of cucumbers, shrimps, cream cheese, lemon juice, hot peppers, salt, pepper, and paprika. The seeds and flesh are scooped out of the cucumbers, and they're laid out vertically on a platter. The cucumbers are filled with a mixture of shrimps, cream cheese, lemon juice, hot peppers, salt, pepper, and paprika. The platter is usually garnished with leftover shrimps and it's then served as an appetizer.

Pepinos recheados de camarão

Pericana is a traditional spread originating from the Valencian Community. The spread is made with a combination of salt cod skins, sun-dried tomatoes, dried chili peppers such as choricero or ancho, olive oil, and salt. The tomatoes and peppers are saut&eacute;ed in olive oil until slightly softened, and they are then mixed with slightly charred salt cod skins. The mixture is seasoned with salt, drizzled with olive oil, and it&rsquo;s then spooned over slices of bread such as a baguette. Pericana is usually served as a tapa or as an appetizer before the main course. In the past, this spread was a staple of farmers and shepherds due to the ease of preparation and easy storage.

Pericana

Perkedel are Indonesian fried delicacies consisting of either mashed potatoes, ground meat, ground corn, or minced fish (perkedel ikan). The name of these savory patties is derived from the Dutch word frikadel, showing the Dutch culinary influence on Indonesian territory. Prior to frying, the main ingredient is usually combined with finely chopped scallions and pepper, then dipped in beaten eggs. Perkedel is traditionally served as an appetizer or a side dish with soto ayam soup, although it can also be consumed as a main dish, when it is usually accompanied by nasi kuning (yellow rice).

Perkedel

These tiny, delicate sweets are one of the most famous French delicacies. The name refers to any miniature, bite-sized baked items with a sophisticated and elegant appearance. They come in an endless variety of flavors, forms, and decorations. The most general division is made between petit fours glac&eacute;s, the glazed variety, and petit fours sec, which include dry varieties such as meringues, cookies and puff pastries. Although not nearly as popular as the dessert kind, savory petit fours sal&eacute;s are also prepared and served as appetizers. Invented in 18th century France, they were primarily served during traditional afternoon tea ceremonies. Today, both savory and sweet petit fours are often served at formal gatherings and celebrations as appetizers or as a part of buffet meals.

Pequeno quatro

Vietnam

Phở cuốn is a Vietnamese dish that translates to rolled pho. In order to prepare it, sheets of uncut pho noodles are used as a type of wrapping paper that's filled with stir-fried beef, garlic, ginger, pepper, onions, lettuce, and herbs such as mint, perilla, and cilantro. Once assembled, these rolls are served with a dip on the side, usually a combination of fish sauce, sugar, garlic, chili, and vinegar. Phở cuốn can be served as a snack or an appetizer, and it's especially popular in the summer. It is believed that the dish was invented when a street vendor from Hanoi ran out of broth for his pho, but there were still some uncut noodles left in his kitchen, and phở cuốnn was born.

Pão de ló

Trinidad and Tobago

Pholourie is a Trini appetizer or a snack that is traditionally prepared and served at religious gatherings or birthday parties. This fritter is made with a split pea batter that is seasoned with hot peppers and various spices. The batter is dropped into hot oil and fried until it develops a golden brown color. Pholouries can also be found at numerous bakeries throughout the island. The snacks are typically served with sauces or chutneys on the side.

Floricultura

Pichanga is a humble Chilean dish that is usually served in traditional eateries across the country. It consists of diced ham or salami, a variety of pickles, olives, cheese, tomatoes, and avocados. The dish is typically served as an appetizer, so people can nibble on these tiny food items while waiting for the main course to arrive, making pichanga an ideal dish for sharing with friends or family. The name of the dish can be translated as mess, referring to a large variety of food on one plate.