Armenian cuisine is considered to be one of the most ancient in the world. For two thousand years there used to run trade routes through Armenia, including one of the routes of the Great Silk Road. Thus Armenian cuisine is a mixture of the local cooking traditions and recipes from Asian countries.
Within the last century Armenia became world-famous for its cognacs. The best cognac species of vine are grown on the volcanic soil of the Ararat Valley. The cognacs mature in oak barrels from five to fifty years. The brands Akhtamar and Armenia are usually 10 years old, Vaspurkan and Nairi should be much older - 18 and 25 years old respectively. Having tried for the first time the unique bouquet of Armenian cognac during Tehran summit in 1943, the British prime-minister Winston Churchill preferred it to all other drinks for the rest of his life.
The way of baking the thin flat unleavened bread lavash in clay ovens tonirs has been used for over six thousand years in Armenia. The recipe for making sour milk matsiun has been used for over two thousand years.
.
The home-made mulberry vodka, believed to be a curative drink, and wines are always present at feasts. Armenian wine-making traditions are centuries-old. The excavation at the ruins of Erebuni fortress (built in 782 BC) revealed clay wine pitchers called karases, each 600 liters in capacity. In Armenia today huge wooden karases are still used for keeping wines.
Within the last century Armenia became world-famous for its cognacs. The best cognac species of vine are grown on the volcanic soil of the Ararat Valley. The cognacs mature in oak barrels from five to fifty years. The brands Akhtamar and Armenia are usually 10 years old, Vaspurkan and Nairi should be much older - 18 and 25 years old respectively. Having tried for the first time the unique bouquet of Armenian cognac during Tehran summit in 1943, the British prime-minister Winston Churchill preferred it to all other drinks for the rest of his life. The way of baking the thin flat unleavened bread lavash in clay ovens tonirs has been used for over six thousand years in Armenia. The recipe for making sour milk matsiun has been used for over two thousand years..
The home-made mulberry vodka, believed to be a curative drink, and wines are always present at feasts. Armenian wine-making traditions are centuries-old. The excavation at the ruins of Erebuni fortress (built in 782 BC) revealed clay wine pitchers called karases, each 600 liters in capacity. In Armenia today huge wooden karases are still used for keeping wines.
Комментариев нет:
Отправить комментарий