Glossary B

The food glossary +++ Popular Articles: 'Burro fuso', 'Bacalhau com Natas', 'Bread'

Bouchee feuilletee refers to a bite-size vol-au-vent case or small puff pastry which is about 3 cm.

Bouchot is a French term that is not only referring to mussels, but also to a wooden post on which mussels are cultivated and farmed

Bacalhau a lisbonense literally means "salt cod in the style of Lisbon".

Bucelas is referring to a dry, crisp, light, white wine, named after Bucelas, a Region north of Lisbon, Portugal.

Burrida is a one of the special dishes from Oristano, one of the 7 Regions of Sardinia.

Biscotti di fonni refers to fine Savoy biscuits served as a dessert in Nuoro, one of the 7 Regions of Sardinia

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Bouchee feuilletee