1381-50 - Indian Khakhra (khakra) (crispy roti) (ragi Khakra), a traditional Gujarati snack of thin crackers made from wheat flour, ragi and oil, Gujarat, India, Asia
1384-1177 - Husk mill, historic olive oil press with granite millstones used until 1970s now a heritage monument to a former industrial past, village of Alvito, Beja district, Baixa Alentejo, Portugal, Europe
1381-10 - Siddu, a special traditional dish of Himachal Pradesh, a steamed wheat flour bread stuffed with split black lentils and dry fruits, served with desi ghee, tomato and green mint chutney, Himachal Pradesh, India, Asia
1381-9 - Siddu, a special traditional dish of Himachal Pradesh, a steamed wheat flour bread stuffed with split black lentils and dry fruits, served with desi ghee, tomato and green mint chutney, Himachal Pradesh, India, Asia
1381-7 - Siddu, a special traditional dish of Himachal Pradesh, a steamed wheat flour bread stuffed with split black lentils and dry fruits, served with desi ghee, tomato and green mint chutney, Himachal Pradesh, India, Asia
1381-8 - Siddu, a special traditional dish of Himachal Pradesh, a steamed wheat flour bread stuffed with split black lentils and dry fruits, served with desi ghee, tomato and green mint chutney, Himachal Pradesh, India, Asia
832-399820 - Patacon sandwich - traditional sandwich made from cooking bananas (plantains) with chicken meat and lettuce. Freshly prepared at food truck. African food
746-90613 - Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe
746-90615 - Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe
746-90614 - Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe
746-90612 - Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe