Glossary S

Stubica refers to Croatian dish . It is a pork fillet stuffed with prunes in cream and plum brandy sauce. Stubica is a dish from Donja Stubic, a town northeast of Zagreb that was founded in 1209 when Croatia and Hungary were united. Traditionally, it is a loin of pork stuffed with prunes and baked in a sauce of Slivovitz (plum brandy), stock, wine and cream. However today’s pork is leaner than it once was, so this version transforms the ingredients into a stew.

Deutsch: Studie / Español: Estudio / Português: Estudo / Français: Étude / Italiano: Studio

Study in the food context typically refers to a culinary or gastronomic exploration—either a dish composed of various preparations of a single ingredient or a focused academic or scientific analysis related to food. It is not an edible item itself but rather a concept that reflects either artistry in presentation or investigation in food research.

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Stuffed mirchi pakora refers to an breakfast food from the West of India which refers to fresh Anaheim chillies stuffed with a spicy potato mix, dipped in a chickpea batter and deep fried in organic oil.

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Deutsch: Füllung / Español: Relleno / Português: Recheio / Français: Farce / Italiano: Ripieno

Stuffing refers to a seasoned mixture of ingredients used to fill the cavity of meat, poultry, or vegetables before cooking. It is commonly associated with dishes like roast chicken, turkey, and bell peppers. Stuffing typically includes Bread cubes, vegetables, herbs, and sometimes meats or fruits, but its exact composition can vary based on regional and cultural traditions.

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Stuzzichino is the Italian word for snack; savoury, a spicy dish served as hors d'oeuvre or at the end of dinner, like Acciughe fritte, Crocchette di patate

Stuzzichini (plural) snacks

Stywe Mieliepap refers to South African stiff maize porridge which is usually eaten with meat and/or vegetables. It is usually the working man's plate of food in South Africa.

Su casizzolu arrostu refers to slices of roast cheese, covered in honey.

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Su Civraxiu is referring to a large, hard wheat bran-bread loaves with a hard crust and soft center.

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Su Coccoi refers to a hard wheat bran-bread baked in unusually shaped loaves.

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Su filindeu refers to Nuoro's clear soup, traditionally prepared for the festival of St. Francesco held in Lula.

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