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 or centuries yoghurt has been widesperad throughout the entire East, Greece and India. It is not entirely clear whether the origin of the word is Bulgarian or Turkish, as the product is obtained with fermented milk of many different animals: sheep, goat, cow and buffalo, which are all found in this region. Preparation of yoghurt and the name vary from country to country: in southern Russia is it effervescent like Champagne and has a very acidy flavor, whilst in Caucasian Russia it is slightly yellow and grainy. In the West it is generally creamy with a low level of acid.
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Yoghurt soup
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½ liter white yoghurt - ½ milk - 2 tablespoons chopped almonds - 1 gherkins - 2 tablespoons raisins - 1 tablespoons of chopped chives.
Mix the yoghurt, milk and chives: place to cook in refrigerator for an hour. Peel gherkin and cut into cubes, soak, raisins in warm water for 5' and add to yoghurt together with the almonds. Serve cold in individual bowls.
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Riesling Italico
Santa Margherita
Cool, delicate wine, with special fragrance, with citrus notes and shades of pink grapefruit and pineapple.
Serve at:
8° - 10° C.
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