Αναγραμματισμοί & Πληροφορίες σχετικά με | Αγγλικά λέξη CECINA

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Παραδείγματα χρήσης CECINA σε μια πρόταση

• This creates the perfect environment for wine and all types of cold meats and sausages like the leonese "Morcilla" and the "Cecina".
• Other typical dishes include, cecina (dried and smoked pork), tacacho (coal cooked bananas, pork, and chopped onions), chonta salad, palometa (fish soup), carachama (fish) and paiche (a large fish).
• Cuisine includes greenmole of pepita (pipián) with tamales of cenizas, red turkey mole, cecina with cheese, cream, and green sauce with guaje; barbecue of kid and wild pigeons stewed in pipián or in green sauce.
• Green mole of pipían; tamales of cenizas; red mole of turkey; cecina with cheese, cream and green sauce; barbacoa de cabrito (goat), pozole with pork or chicken, tamales of catfish (made in leaves of totomozcle), and clemole seasoned with wild plums or tamarind make up the local cuisine.
• In addition to the monastery complex, Yecapixtla is best known for the making and sale of beef cecina, which is a kind of marinated beef.
• After a short rest, the division, now commanded by Major General Charles Bolte, drove across the Cecina River to liberate Livorno, 19 July 1944, and continued on to take Monte Belmonte in October during the fighting on the Gothic Line.
• In 1925, the municipalities of Bibbona, Campiglia Marittima, Castagneto Carducci, Cecina, Collesalvetti, Piombino, Rosignano Marittimo, Sassetta, and Suvereto were transferred to the Province of Livorno, and at the same time the municipalities of Castelfranco di Sotto, Montopoli in Val d'Arno, San Miniato, Santa Croce sull'Arno, and Santa Maria a Monte were acquired by the province of Florence.
• The best known cecina is Cecina de León, which is made of the hind legs of a cow, salted, smoked and air-dried in the provinces of León and Palencia in northwestern Spain, and has PGI status.
• The rules for topping a tlayuda are not strict, and restaurants and street vendors often offer a variety of toppings, including "'tasajo" (cuts of meat typical of the Central Valley of Oaxaca), chorizo, and cecina enchilada (thin strips of chili powder-encrusted pork).
• Local food specialties include cecina, pacholes (toasted sweets made from corn), tamales with cheese, gorditas, pan de pulque, barbacoa, wines and liquors made from various fruits, pulque and aguamiel.

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