Glossary P
- Posirti (Bacon) : Posirti bacon refers to one of the authentic meat products from Cyprus which is made of pork chest. Posirti matures in salted wine for 10 days and then smoked over burning wood for another 20 days at a rate of 2-3 times daily.
Posirti is normally cut into into cubes when served and served fried, grilled or cold sprinkled over with Cyprus dry oregano.
Pot Pie refers to a dish made with chunks of meat, vegetables, and a light sauce, topped with a flaky pastry crust and baked.
Pot-au-feu refers to French dish of boiled beef, vegetables and beef broth, although there are many variations.
Deutsch: Gemüsesuppe / Español: Puré / Português: Sopa / Français: Potage / Italiano: Minestra /
Potage refers to a type of thick and creamy soup that is typically made by simmering vegetables, grains, or legumes until they are soft and then puréeing them to create a smooth and velvety texture. This term is often associated with French cuisine, where potage has a rich tradition and is known for its elegance and versatility. Potage can be made using a wide variety of ingredients, making it a popular choice for both home cooks and professional chefs.