Ratatouille, a fragrant vegetable stew, is a traditional dish from Provence. It is very versatile, as you can serve it warm or cold, along pretty much anything, be it eggs, fish, meat, rice or pasta. It is an uncomplicated and humble dish whose flavors are inversely proportional to the trouble you take making it. Here we bring you the recipe by Clem, Manjada’s French connection.
In the households of the continental part of Croatia homemade pasta was often prepared. For example, this is an emblematic pasta dish of Zagreb, the capital of Croatia, and its surroundings.