{"id":15729,"date":"2020-05-13T01:50:42","date_gmt":"2020-05-12T22:50:42","guid":{"rendered":"http:\/\/go-to.rest\/blog\/menu-of-mountaineers-of-transcarpathia\/"},"modified":"2020-05-13T01:50:44","modified_gmt":"2020-05-12T22:50:44","slug":"menu-of-mountaineers-of-transcarpathia","status":"publish","type":"post","link":"http:\/\/go-to.rest\/blog\/en\/menu-of-mountaineers-of-transcarpathia\/","title":{"rendered":"Menu of mountaineers of Transcarpathia"},"content":{"rendered":"\n
All over the world, mountaineers eat very modestly, and what is most interesting-their menu is surprisingly similar. Main dishes, both for Latin American Indians and residents of the Alps, and in Transcarpathian highlanders<\/a> they are prepared from legumes, potatoes, corn, cheese and meat. So, from corn Hutsuls<\/a> cook porridge-banush, and the Italians-polenta. There are, of course, minor differences in the recipes, but their main feature is the ease of preparation and preservation necessary for long-term storage of the small set of products that can be obtained in the harsh mountain climate<\/a>. For this, for example, the Swiss dry meat, and the Transcarpathians-smoke.<\/p>\n\n About Uzhgorod <\/a><\/i><\/p>\n About Mukachevo <\/a><\/i><\/p>\n No day passes in the Transcarpathian shepherd or woodcutter’s<\/a> without a piece of fat-an indispensable component of road provisions. At the same time, it is prepared very tasty: smoked or boiled, black or red pepper-paprika is added. From sheep’s milk, residents of the Transcarpathian region make cheese-brynza, it is ground, salted and put in banks. In addition, Transcarpathians adopt the experience of cheese-making from other highlanders. In the village Lower Village<\/a> Khust district<\/a>In the Transcarpathian region, “rural cheeses”are grown using Swiss technologies. In the village of Rakoshino Mukachevo district<\/a> in the Holy Transfiguration monastery made Italian mozzarella and scamorza.<\/p>\n\n