. "Cucina costaricana"@it . . "Kuchnia kostaryka\u0144ska cechuje si\u0119 tym, \u017Ce jest do\u015B\u0107 \u0142agodna, z du\u017Cym udzia\u0142em \u015Bwie\u017Cych owoc\u00F3w i warzyw. Ry\u017C i to podstawa wi\u0119kszo\u015Bci tradycyjnych da\u0144 w Kostaryce, zwykle podawanych trzy razy dziennie. Kostaryka ma d\u0142ug\u0105 lini\u0119 wybrze\u017Ca, a co za tym idzie obfito\u015B\u0107 owoc\u00F3w morza. Kraj bogaty jest tak\u017Ce w warzywa i owoce tropikalne, takie jak ananasy i mango, w\u0142\u0105czane do lokalnej kuchni. Jedzenie jest wa\u017Cnym aspektem kultury Kostaryki, a rodzinne spotkania i uroczysto\u015Bci cz\u0119sto koncentruj\u0105 si\u0119 wok\u00F3\u0142 posi\u0142k\u00F3w."@pl . . . . "Die Costa-ricanische K\u00FCche ist die K\u00FCche des mittelamerikanischen Staates Costa Rica. Wie viele K\u00FCchen Mittel- und S\u00FCdamerikas fu\u00DFt sie auf Einfl\u00FCssen durch die wechselhafte Landesgeschichte: Neben den indigenen Ureinwohnern sind ab dem 16. Jahrhundert die spanischen Eroberer, ab dem 18. Jahrhundert schwarzafrikanische Sklaven und ab Ende des 19. Jahrhunderts Auswanderer aus Europa und Jamaika mitverantwortlich f\u00FCr das heutige Erscheinungsbild der costa-ricanischen K\u00FCche."@de . . . . "\u0627\u0644\u0645\u0637\u0628\u062E \u0627\u0644\u0643\u0648\u0633\u062A\u0627\u0631\u064A\u0643\u064A \u064A\u0639\u062A\u0628\u0631 \u0625\u062D\u062F\u0649 \u0627\u0644\u0645\u0637\u0627\u0628\u062E \u0627\u0644\u0634\u0639\u0628\u064A\u0629 \u0648\u0627\u0644\u0645\u0634\u0647\u0648\u0631\u0629 \u0641\u064A . \u062A\u062A\u0623\u0644\u0641 \u0648\u062C\u0628\u0629 \u0627\u0644\u0625\u0641\u0637\u0627\u0631 \u0645\u0646 \u0627\u0644\u0645\u0634\u0631\u0648\u0628\u0627\u062A \u0627\u0644\u062A\u0642\u0644\u064A\u062F\u064A\u0629\u060C \u0641\u0636\u0644\u0627 \u0639\u0646 \u0627\u0644\u0642\u0647\u0648\u0629 \u0627\u0644\u062A\u064A \u062A\u0633\u0645\u0649 (\u0623\u063A\u0648\u0627 \u062F\u0648\u0644\u0633\u064A) \u0648\u0647\u064A \u0643\u0644\u0645\u0629 \u062A\u0639\u0646\u064A (\u00AB\u0627\u0644\u0645\u064A\u0627\u0647 \u0627\u0644\u062D\u0644\u0648\u0629\u00BB) \u0648\u062A\u0635\u0646\u0639 \u0645\u0646 \u0627\u0644\u0628\u0646 \u0648\u062A\u062E\u0644\u0637 \u0628 \u0627\u0644\u062A\u0627\u0628\u0627 \u062F\u0648\u0644\u0633\u064A \u062F\u064A \u0648\u0639\u0635\u064A\u0631 \u0642\u0635\u0628 \u0627\u0644\u0633\u0643\u0631. \u0648\u0647\u0630\u0647 \u0627\u0644\u0642\u0647\u0648\u0629 \u0639\u0627\u062F\u0629 \u062A\u0642\u062F\u0645 \u0641\u064A \u0648\u062C\u0628\u0629 \u0627\u0644\u0625\u0641\u0637\u0627\u0631\u060C \u0648\u062E\u0644\u0627\u0644 \u0641\u062A\u0631\u0627\u062A \u0627\u0644\u0627\u0633\u062A\u0631\u0627\u062D\u0629 \u0627\u0644\u062A\u0642\u0644\u064A\u062F\u064A\u0629 \u0641\u064A \u0641\u062A\u0631\u0629 \u0645\u0627 \u0628\u0639\u062F \u0627\u0644\u0638\u0647\u0631 (\u0627\u0644\u0642\u064A\u0644\u0648\u0644\u0629) \u062D\u0648\u0627\u0644\u0649 \u0627\u0644\u0633\u0627\u0639\u0629 3:00 \u0628\u0639\u062F \u0627\u0644\u0638\u0647\u0631.\u0627\u0644\u0645\u0634\u0631\u0648\u0628\u0627\u062A \u0627\u0644\u062A\u0642\u0644\u064A\u062F\u064A\u0629 \u0644\u062A\u0646\u0627\u0648\u0644 \u0637\u0639\u0627\u0645 \u0627\u0644\u063A\u062F\u0627\u0621 \u062A\u0633\u0645\u0649 (refrescos) \u0623\u0648 \u0641\u0648\u0631\u0643\u0648\u0633\u060C \u0648\u062A\u062A\u0623\u0644\u0641 \u0645\u0646 \u0627\u0644\u0641\u0648\u0627\u0643\u0647 \u0627\u0644\u0645\u062E\u0641\u0641\u0629 \u0648\u0627\u0644\u0633\u0648\u0627\u0626\u0644 \u0633\u0648\u0627\u0621 \u0645\u0646 \u0627\u0644\u0645\u0627\u0621 \u0623\u0648 \u0627\u0644\u0644\u0628\u0646 \u064A\u0636\u0627\u0641 \u0625\u0644\u064A\u0647\u0627 \u0627\u0644\u062D\u0644\u0648 \u0644\u0623\u0639\u0637\u0627\u0621 \u0627\u0644\u0646\u0643\u0647\u0629. \u0648\u062A\u062A\u0623\u0644\u0641 \u0645\u0646 \u0623\u0635\u0646\u0627\u0641 \u0641\u0648\u0627\u0643\u0647 \u0643\u062B\u064A\u0631\u0629 \u0645\u062B\u0644 \u0627\u0644\u0628\u0637\u064A\u062E\u060C \u060C \u0627\u0644\u0641\u0631\u0627\u0648\u0644\u0629\u060C \u0627\u0644\u0645\u0627\u0646\u062C\u0648\u060C \u0627\u0644\u062A\u0645\u0631 \u0627\u0644\u0647\u0646\u062F\u064A\u060C \u060C .\u0648\u0628\u0627\u0644\u0627\u064A\u0636\u0627\u0641\u0629 \u0625\u0644\u0649 \u0623\u0646\u0647 \u064A\u0648\u062C\u062F \u0641\u064A \u0627\u0644\u0645\u0637\u0628\u062E \u0627\u0644\u0643\u0648\u0633\u062A\u0627\u0631\u064A\u0643\u064A \u0634\u0631\u0627\u0628 \u0634\u0639\u0628\u064A \u0623\u062E\u0631 \u064A\u0639\u0631\u0641 \u0628 (granizado)\u060C \u0648\u0647\u0648 \u062E\u0644\u064A\u0637 \u0645\u0646 \u0627\u0644\u0645\u0634\u0631\u0648\u0628\u0627\u062A \u0627\u0644\u0645\u0635\u0646\u0648\u0639\u0629 \u0645\u0646 \u0627\u0644\u062F\u0642\u064A\u0642 \u0648\u0634\u0631\u0627\u0628 \u0627\u0644\u0646\u0643\u0647\u0629. \u0623\u063A\u0644\u0628 \u0627\u0644\u0646\u0643\u0647\u0629 \u0627\u0644\u062A\u064A \u062A\u0636\u0627\u0641 \u0644\u0647 \u0647\u064A \u0627\u0644\u0643\u0648\u0644\u0627 \u0627\u0644\u0623\u0643\u062B\u0631 \u0634\u0639\u0628\u064A\u0629.\u0648\u0627\u0644\u062A\u064A \u0647\u064A \u0644\u064A\u0633\u062A \u0627\u0644\u0643\u0648\u0644\u0627 \u0627"@ar . . . . . "Costa Rican cuisine is known for being fairly mild, with high reliance on fruits and vegetables. Rice and black beans are a staple of most traditional Costa Rican meals, often served three times a day. Costa Rican fare is nutritionally well rounded, and nearly always cooked from scratch from fresh ingredients. Owing to the location of the country, tropical fruits and vegetables are readily available and included in the local cuisine."@en . . . "Costa Rican cuisine is known for being fairly mild, with high reliance on fruits and vegetables. Rice and black beans are a staple of most traditional Costa Rican meals, often served three times a day. Costa Rican fare is nutritionally well rounded, and nearly always cooked from scratch from fresh ingredients. Owing to the location of the country, tropical fruits and vegetables are readily available and included in the local cuisine. Owing to the contrast of Costa Rica's large tourist economy the many rural communities throughout the country, the foods available, especially in the more urban areas, have come to include nearly every type of cuisine in addition to traditional Costa Rican dishes. Cities such as San Jos\u00E9, the capital, and beach destinations frequented by tourists offer a range of ethnic foods, from Peruvian to Japanese. Chinese and Italian food is especially popular with Ticos, (the local name for anybody Costa Rican, Tica is also sometimes used for females), and can be found around the country, though with varying levels of quality. Food is an important aspect of Costa Rican culture, and family gatherings and celebrations are often centered around meals. The indigenous people of Costa Rica, including the Chorotega, consumed maize as a large part of their diet during the pre-Columbian era. Although modern Costa Rican cuisine is very much influenced by the Spanish conquest of the country, corn still maintains a role in many dishes. Tamales, originally introduced to all of Central America by the Aztecs, are served at nearly all celebratory events in Costa Rica and especially at Christmas. They are made out of dough of cornmeal, lard, and spices, stuffed with various mixtures of meat, rice, and vegetables and wrapped and steamed in a plantain or banana leaf. The Chorotega native people prefer to stuff their tamales with deer or turkey meat, pumpkin seeds, tomatoes, and sweet peppers. The Caribbean coast of Costa Rica comes with its own host of Afro-Caribbean influenced traditions. During the holidays, it is common to find pork cracklings and a tripe soup called mondongo. Rice and beans is a common dish on the Caribbean side, not to be confused with gallo pinto and other dishes containing rice and beans; this dish consists of rice and beans cooked in rice water and typically served with fish and some type of fried plantain."@en . . . . . . . "\uCF54\uC2A4\uD0C0\uB9AC\uCE74 \uC694\uB9AC(Costa Rica \u6599\u7406, \uC2A4\uD398\uC778\uC5B4: cocina costarricense \uCF54\uC2DC\uB098 \uCF54\uC2A4\uD0C0\uB9AC\uC13C\uC138[*])\uB294 \uC911\uC559\uC544\uBA54\uB9AC\uCE74\uC5D0 \uC788\uB294 \uCF54\uC2A4\uD0C0\uB9AC\uCE74\uC758 \uC694\uB9AC\uC774\uB2E4. \uC2E0\uC120\uD55C \uACFC\uC77C\uACFC \uCC44\uC18C\uB97C \uB9CE\uC774 \uC4F0\uB294 \uC2DD\uB2E8\uC73C\uB85C\uC11C \uB9DB\uC774 \uD48D\uBD80\uD558\uACE0 \uBD80\uB4DC\uB7EC\uC6B4 \uB9DB\uC774\uB77C\uACE0 \uD55C\uB2E4. \uC8FC\uC694 \uC694\uB9AC\uB85C\uB294 \uAC00\uC694 \uD540\uD1A0(\uC2A4\uD398\uC778\uC5B4: Gallo pinto)\uAC00 \uC788\uB294\uB370 \uC300\uACFC \uAC80\uC740 \uCF69\uC744 \uB123\uACE0 \uB9CC\uB4DC\uB294 \uC74C\uC2DD\uC73C\uB85C\uC11C \uB300\uBD80\uBD84\uC758 \uAC00\uC815\uC5D0\uC11C \uD558\uB8E8 \uC138 \uB07C \uAF2D \uB098\uC624\uB294 \uC74C\uC2DD\uC774\uB2E4."@ko . . . . . "Gastronom\u00EDa de Costa Rica"@es . . "La gastronom\u00EDa de Costa Rica re\u00FAne las costumbres y usos culinarios de los habitantes de dicho pa\u00EDs, y es parte de su identidad nacional. A nivel sociocultural, se trata de una cocina con un intenso mestizaje, fuertemente condicionado por su entorno tropical, y muy pr\u00F3ximo a la dieta mediterr\u00E1nea a causa de una mezcla basal entre grupos sudeuropeos, levantinos y sefard\u00EDes. Existen tambi\u00E9n notables aportes de origen africano, ind\u00EDgena, afroantillano, oriental, latinoamericano y de otras partes de Europa.\u200B\u200B\u200B Adem\u00E1s, por su posici\u00F3n geogr\u00E1fica en medio de las dos grandes masas territoriales de America, a lo largo de su historia Costa Rica ha sido un puente biol\u00F3gico y cultural entre el norte y el sur del continente. Esto ha producido en su peque\u00F1o territorio un encuentro de flora y fauna \u00FAnico, que genera una exuberante gama de productos alimenticios; enriquecida adem\u00E1s con todo el raudal de los frutos del mar debido a que sus costas est\u00E1n ba\u00F1adas por dos oc\u00E9anos. De esta forma, el pa\u00EDs posee cuatro regiones culinarias bien definidas por su geograf\u00EDa y desarrollo cultural: Valle Central Occidental y Oriental, Guanacaste y Zona Norte, Puntarenas y Lim\u00F3n. Con una base en com\u00FAn compuesta primordialmente de alimentos como: el gallo pinto, el casado, los picadillos, la olla de carne, los gallitos, las empanadas, la pasta, la fruta fresca y el caf\u00E9.\u200B\u200B"@es . . . "\u30B3\u30B9\u30BF\u30EA\u30AB\u6599\u7406"@ja . . . . . . . . . . "Kostarick\u00E1 kuchyn\u011B"@cs . . "\uCF54\uC2A4\uD0C0\uB9AC\uCE74 \uC694\uB9AC(Costa Rica \u6599\u7406, \uC2A4\uD398\uC778\uC5B4: cocina costarricense \uCF54\uC2DC\uB098 \uCF54\uC2A4\uD0C0\uB9AC\uC13C\uC138[*])\uB294 \uC911\uC559\uC544\uBA54\uB9AC\uCE74\uC5D0 \uC788\uB294 \uCF54\uC2A4\uD0C0\uB9AC\uCE74\uC758 \uC694\uB9AC\uC774\uB2E4. \uC2E0\uC120\uD55C \uACFC\uC77C\uACFC \uCC44\uC18C\uB97C \uB9CE\uC774 \uC4F0\uB294 \uC2DD\uB2E8\uC73C\uB85C\uC11C \uB9DB\uC774 \uD48D\uBD80\uD558\uACE0 \uBD80\uB4DC\uB7EC\uC6B4 \uB9DB\uC774\uB77C\uACE0 \uD55C\uB2E4. \uC8FC\uC694 \uC694\uB9AC\uB85C\uB294 \uAC00\uC694 \uD540\uD1A0(\uC2A4\uD398\uC778\uC5B4: Gallo pinto)\uAC00 \uC788\uB294\uB370 \uC300\uACFC \uAC80\uC740 \uCF69\uC744 \uB123\uACE0 \uB9CC\uB4DC\uB294 \uC74C\uC2DD\uC73C\uB85C\uC11C \uB300\uBD80\uBD84\uC758 \uAC00\uC815\uC5D0\uC11C \uD558\uB8E8 \uC138 \uB07C \uAF2D \uB098\uC624\uB294 \uC74C\uC2DD\uC774\uB2E4."@ko . . . . . . . . . . . "Kuchnia kostaryka\u0144ska cechuje si\u0119 tym, \u017Ce jest do\u015B\u0107 \u0142agodna, z du\u017Cym udzia\u0142em \u015Bwie\u017Cych owoc\u00F3w i warzyw. Ry\u017C i to podstawa wi\u0119kszo\u015Bci tradycyjnych da\u0144 w Kostaryce, zwykle podawanych trzy razy dziennie. Kostaryka ma d\u0142ug\u0105 lini\u0119 wybrze\u017Ca, a co za tym idzie obfito\u015B\u0107 owoc\u00F3w morza. Kraj bogaty jest tak\u017Ce w warzywa i owoce tropikalne, takie jak ananasy i mango, w\u0142\u0105czane do lokalnej kuchni. Jedzenie jest wa\u017Cnym aspektem kultury Kostaryki, a rodzinne spotkania i uroczysto\u015Bci cz\u0119sto koncentruj\u0105 si\u0119 wok\u00F3\u0142 posi\u0142k\u00F3w. W epoce prekolumbijskiej znaczn\u0105 cz\u0119\u015B\u0107 diety rodzimych lud\u00F3w Kostaryki (w tym ) stanowi\u0142a kukurydza. A\u017C do lat 60. XX wieku eksport kawy i banan\u00F3w stanowi\u0142 wi\u0119kszo\u015B\u0107 dochod\u00F3w republiki Kostaryki."@pl . . . "Kostarick\u00E1 kuchyn\u011B (\u0161pan\u011Blsky: Gastronom\u00EDa de Costa Rica) se zakl\u00E1d\u00E1 na zelenin\u011B, r\u00FD\u017Ei, fazol\u00EDch, plantainech, , kokosov\u00E9m ml\u00E9ce, mase (hov\u011Bz\u00ED, ku\u0159ec\u00ED, vep\u0159ov\u00E9) a mo\u0159sk\u00FDch plodech (p\u0159edev\u0161\u00EDm v p\u0159\u00EDmo\u0159sk\u00FDch oblastech). Kostarika je zem\u00ED s nejvy\u0161\u0161\u00ED produkc\u00ED ananas\u016F na sv\u011Bt\u011B. Kostarick\u00E1 kuchyn\u011B vych\u00E1z\u00ED p\u0159edev\u0161\u00EDm ze \u0161pan\u011Blsk\u00E9 kuchyn\u011B, byla ale ovlivn\u011Bna tak\u00E9 kuchyn\u00ED m\u00EDstn\u00EDch Indi\u00E1n\u016F (nap\u0159\u00EDklad kostarick\u00FD pokrm tamale poch\u00E1z\u00ED od indi\u00E1nsk\u00E9ho kmene Azt\u00E9k\u016F) a na karibsk\u00E9m pob\u0159e\u017E\u00ED tak\u00E9 kuchyn\u00ED afro-karibskou."@cs . "Det costaricanska k\u00F6ket \u00E4r k\u00E4nt f\u00F6r smakrik, men relativt mild mat, d\u00E4r stor tillit s\u00E4tts till f\u00E4rska frukter och gr\u00F6nsaker. Den huvudsakliga basr\u00E4tten, k\u00E4nd som gallo pinto (bokstavligt \"m\u00E5lad tupp\"), best\u00E5r av ris och svarta eller r\u00F6da b\u00F6nor kryddat med l\u00F6k, vitl\u00F6k och finhackad paprika, och \u00E4ts i m\u00E5nga hush\u00E5ll tre m\u00E5l om dagen. F\u00E4rska gr\u00F6nsaker \u00E4r en huvudingrediens i m\u00E5nga r\u00E4tter, och medlemmar av squashfamiljen \u00E4r s\u00E4rskilt vanliga. Bland dessa kan n\u00E4mnas varianter som zucchini, , och . Potatis, l\u00F6k och r\u00F6dpeppar \u00E4r andra vanliga ingredienser."@sv . . . . . . . . . . . . "\u30B3\u30B9\u30BF\u30EA\u30AB\u6599\u7406\uFF08\u30B9\u30DA\u30A4\u30F3\u8A9E: Gastronom\u00EDa de Costa Rica\uFF09\u306F\u3001\u679C\u7269\u3084\u91CE\u83DC\u3092\u3075\u3093\u3060\u3093\u306B\u4F7F\u3046\u3001\u30DE\u30A4\u30EB\u30C9\u306A\u5473\u308F\u3044\u304C\u7279\u5FB4\u306E\u6599\u7406\u3067\u3042\u308B\u3002"@ja . . . . . . "1123205393"^^ . "14852"^^ . . . . "Costa-ricanische K\u00FCche"@de . . . . "202538"^^ . . . . . "\u0627\u0644\u0645\u0637\u0628\u062E \u0627\u0644\u0643\u0648\u0633\u062A\u0627\u0631\u064A\u0643\u064A \u064A\u0639\u062A\u0628\u0631 \u0625\u062D\u062F\u0649 \u0627\u0644\u0645\u0637\u0627\u0628\u062E \u0627\u0644\u0634\u0639\u0628\u064A\u0629 \u0648\u0627\u0644\u0645\u0634\u0647\u0648\u0631\u0629 \u0641\u064A . \u062A\u062A\u0623\u0644\u0641 \u0648\u062C\u0628\u0629 \u0627\u0644\u0625\u0641\u0637\u0627\u0631 \u0645\u0646 \u0627\u0644\u0645\u0634\u0631\u0648\u0628\u0627\u062A \u0627\u0644\u062A\u0642\u0644\u064A\u062F\u064A\u0629\u060C \u0641\u0636\u0644\u0627 \u0639\u0646 \u0627\u0644\u0642\u0647\u0648\u0629 \u0627\u0644\u062A\u064A \u062A\u0633\u0645\u0649 (\u0623\u063A\u0648\u0627 \u062F\u0648\u0644\u0633\u064A) \u0648\u0647\u064A \u0643\u0644\u0645\u0629 \u062A\u0639\u0646\u064A (\u00AB\u0627\u0644\u0645\u064A\u0627\u0647 \u0627\u0644\u062D\u0644\u0648\u0629\u00BB) \u0648\u062A\u0635\u0646\u0639 \u0645\u0646 \u0627\u0644\u0628\u0646 \u0648\u062A\u062E\u0644\u0637 \u0628 \u0627\u0644\u062A\u0627\u0628\u0627 \u062F\u0648\u0644\u0633\u064A \u062F\u064A \u0648\u0639\u0635\u064A\u0631 \u0642\u0635\u0628 \u0627\u0644\u0633\u0643\u0631. \u0648\u0647\u0630\u0647 \u0627\u0644\u0642\u0647\u0648\u0629 \u0639\u0627\u062F\u0629 \u062A\u0642\u062F\u0645 \u0641\u064A \u0648\u062C\u0628\u0629 \u0627\u0644\u0625\u0641\u0637\u0627\u0631\u060C \u0648\u062E\u0644\u0627\u0644 \u0641\u062A\u0631\u0627\u062A \u0627\u0644\u0627\u0633\u062A\u0631\u0627\u062D\u0629 \u0627\u0644\u062A\u0642\u0644\u064A\u062F\u064A\u0629 \u0641\u064A \u0641\u062A\u0631\u0629 \u0645\u0627 \u0628\u0639\u062F \u0627\u0644\u0638\u0647\u0631 (\u0627\u0644\u0642\u064A\u0644\u0648\u0644\u0629) \u062D\u0648\u0627\u0644\u0649 \u0627\u0644\u0633\u0627\u0639\u0629 3:00 \u0628\u0639\u062F \u0627\u0644\u0638\u0647\u0631.\u0627\u0644\u0645\u0634\u0631\u0648\u0628\u0627\u062A \u0627\u0644\u062A\u0642\u0644\u064A\u062F\u064A\u0629 \u0644\u062A\u0646\u0627\u0648\u0644 \u0637\u0639\u0627\u0645 \u0627\u0644\u063A\u062F\u0627\u0621 \u062A\u0633\u0645\u0649 (refrescos) \u0623\u0648 \u0641\u0648\u0631\u0643\u0648\u0633\u060C \u0648\u062A\u062A\u0623\u0644\u0641 \u0645\u0646 \u0627\u0644\u0641\u0648\u0627\u0643\u0647 \u0627\u0644\u0645\u062E\u0641\u0641\u0629 \u0648\u0627\u0644\u0633\u0648\u0627\u0626\u0644 \u0633\u0648\u0627\u0621 \u0645\u0646 \u0627\u0644\u0645\u0627\u0621 \u0623\u0648 \u0627\u0644\u0644\u0628\u0646 \u064A\u0636\u0627\u0641 \u0625\u0644\u064A\u0647\u0627 \u0627\u0644\u062D\u0644\u0648 \u0644\u0623\u0639\u0637\u0627\u0621 \u0627\u0644\u0646\u0643\u0647\u0629. \u0648\u062A\u062A\u0623\u0644\u0641 \u0645\u0646 \u0623\u0635\u0646\u0627\u0641 \u0641\u0648\u0627\u0643\u0647 \u0643\u062B\u064A\u0631\u0629 \u0645\u062B\u0644 \u0627\u0644\u0628\u0637\u064A\u062E\u060C \u060C \u0627\u0644\u0641\u0631\u0627\u0648\u0644\u0629\u060C \u0627\u0644\u0645\u0627\u0646\u062C\u0648\u060C \u0627\u0644\u062A\u0645\u0631 \u0627\u0644\u0647\u0646\u062F\u064A\u060C \u060C .\u0648\u0628\u0627\u0644\u0627\u064A\u0636\u0627\u0641\u0629 \u0625\u0644\u0649 \u0623\u0646\u0647 \u064A\u0648\u062C\u062F \u0641\u064A \u0627\u0644\u0645\u0637\u0628\u062E \u0627\u0644\u0643\u0648\u0633\u062A\u0627\u0631\u064A\u0643\u064A \u0634\u0631\u0627\u0628 \u0634\u0639\u0628\u064A \u0623\u062E\u0631 \u064A\u0639\u0631\u0641 \u0628 (granizado)\u060C \u0648\u0647\u0648 \u062E\u0644\u064A\u0637 \u0645\u0646 \u0627\u0644\u0645\u0634\u0631\u0648\u0628\u0627\u062A \u0627\u0644\u0645\u0635\u0646\u0648\u0639\u0629 \u0645\u0646 \u0627\u0644\u062F\u0642\u064A\u0642 \u0648\u0634\u0631\u0627\u0628 \u0627\u0644\u0646\u0643\u0647\u0629. \u0623\u063A\u0644\u0628 \u0627\u0644\u0646\u0643\u0647\u0629 \u0627\u0644\u062A\u064A \u062A\u0636\u0627\u0641 \u0644\u0647 \u0647\u064A \u0627\u0644\u0643\u0648\u0644\u0627 \u0627\u0644\u0623\u0643\u062B\u0631 \u0634\u0639\u0628\u064A\u0629.\u0648\u0627\u0644\u062A\u064A \u0647\u064A \u0644\u064A\u0633\u062A \u0627\u0644\u0643\u0648\u0644\u0627 \u0627\u0644\u0645\u0631\u062A\u0628\u0637\u0629 \u0639\u0627\u062F\u0629 \u0628\u0627\u0644\u0635\u0648\u062F\u0627 \u0627\u0644\u063A\u0627\u0632\u064A\u0629 \u0648\u0644\u0643\u0646 \u0647\u064A \u0641\u0627\u0643\u0647\u0629 \u062A\u0634\u0628\u0647 \u0646\u0643\u0647\u0629 \u0641\u0627\u0643\u0647\u0629 \u0627\u0644\u0643\u0631\u0632."@ar . . "\u0645\u0637\u0628\u062E \u0643\u0648\u0633\u062A\u0627\u0631\u064A\u0643\u064A"@ar . "Costa Rican cuisine"@en . . . . "\u30B3\u30B9\u30BF\u30EA\u30AB\u6599\u7406\uFF08\u30B9\u30DA\u30A4\u30F3\u8A9E: Gastronom\u00EDa de Costa Rica\uFF09\u306F\u3001\u679C\u7269\u3084\u91CE\u83DC\u3092\u3075\u3093\u3060\u3093\u306B\u4F7F\u3046\u3001\u30DE\u30A4\u30EB\u30C9\u306A\u5473\u308F\u3044\u304C\u7279\u5FB4\u306E\u6599\u7406\u3067\u3042\u308B\u3002"@ja . . . "A culin\u00E1ria da Costa Rica \u00E9 conhecida por ser saborosa e bastante suave, incluindo muitas frutas e legumes. O acompanhamento principal consiste de arroz e feij\u00E3o preto, o qual, em muitos lares, \u00E9 comido nas tr\u00EAs refei\u00E7\u00F5es do dia n\u00E3o s\u00F3 na Costa Rica como tamb\u00E9m em outros pa\u00EDses da Am\u00E9rica Central. A banana-de-s\u00E3o-tom\u00E9 \u00E9 outra fruta muito usada, que pode ser servida de v\u00E1rias maneiras, como frita em manteiga, ainda verde, ou em molhos baseados em mel ou a\u00E7\u00FAcar. Pratos de s\u00E3o refei\u00E7\u00F5es tradicionais comuns, como o pozole (sopa de milho), as chorreadas (panquecas de milho) etc. 1. \n*"@pt . . "Cuisine costaricaine"@fr . . . "Culin\u00E1ria da Costa Rica"@pt . . "La cucina costaricana \u00E8 l'espressione culinaria della Costa Rica. \u00C8 una cucina nata dalla fusione di diverse culture, principalmente da quella indigena precolombiana, quella spagnola e quella creola nordamericana. Nella cultura tico le porzioni non sono eccessive e il pasto principale della giornata \u00E8 il pranzo."@it . . . . "La cucina costaricana \u00E8 l'espressione culinaria della Costa Rica. \u00C8 una cucina nata dalla fusione di diverse culture, principalmente da quella indigena precolombiana, quella spagnola e quella creola nordamericana. Nella cultura tico le porzioni non sono eccessive e il pasto principale della giornata \u00E8 il pranzo."@it . . . . . . . . "Kuchnia kostaryka\u0144ska"@pl . . . "La cuisine costaricaine, ou gastronomie costaricaine, rassemble les coutumes et pratiques culinaires des habitants du pays, et fait partie de son identit\u00E9 nationale. Au niveau socioculturel, il s'agit d'une cuisine avec un m\u00E9lange intense de cultures, fortement conditionn\u00E9e par son environnement tropical, et tr\u00E8s proche du r\u00E9gime m\u00E9diterran\u00E9en en raison d'un m\u00E9lange de base de groupes sud-europ\u00E9ens, levantins et s\u00E9pharades. Il existe \u00E9galement des contributions notables d'origine africaine, indig\u00E8ne, afro-antillaise, orientale, latino-am\u00E9ricaine et d'autres origines europ\u00E9ennes."@fr . . . . . "Costaricanska k\u00F6ket"@sv . "A culin\u00E1ria da Costa Rica \u00E9 conhecida por ser saborosa e bastante suave, incluindo muitas frutas e legumes. O acompanhamento principal consiste de arroz e feij\u00E3o preto, o qual, em muitos lares, \u00E9 comido nas tr\u00EAs refei\u00E7\u00F5es do dia n\u00E3o s\u00F3 na Costa Rica como tamb\u00E9m em outros pa\u00EDses da Am\u00E9rica Central. Ao pequeno-almo\u00E7o, o prato nacional tradicional da Costa Rica \u00E9 o chamado gallo pinto, e consiste de arroz, feij\u00E3o (em geral preto, mas por vezes tamb\u00E9m ), coentro, piment\u00E3o e cebola misturados, e, por vezes, ligeiramente fritos. Um molho local chamado Salsa Lizano (tamb\u00E9m conhecido como salsa inglesa) \u00E9 usado com freq\u00FC\u00EAncia a fim de dar um toque de especiarias ao prato. Sobresai especialmente o sabor do cominho. Por vezes acrescentam-se natas azedas \u00E0 mistura para variar. A bebida tradicional do pequeno-almo\u00E7o, al\u00E9m do caf\u00E9, \u00E9 chamada \u00E1gua dulce (\u00E1gua doce), e \u00E9 feita a partir de a\u00E7\u00FAcar amarelo bem forte. O a\u00E7\u00FAcar \u00E9 derretido e esculpido em sec\u00E7\u00F5es c\u00F3nicas com a ponta retirada, ap\u00F3s o que parte deste \"dulce\" \u00E9 raspada e dilu\u00EDda em \u00E1gua fervente para fazer a \u00E1gua dulce. Para o almo\u00E7o, o prato nacional tradicional tem o nome de casado, e de novo consiste de arroz e feij\u00E3o, embora desta vez eles n\u00E3o sejam misturados. Geralmente h\u00E1 algum tipo de carne (carne assada, peixe ou galinha) e uma salada para completar. Tamb\u00E9m pode haver acompanhamentos como bananas-de-s\u00E3o-tom\u00E9 fritas ou queijo fresco. As bebidas tradicionais chamam-se refrescos, e consistem de frutos liquidificados, dissolvidos em \u00E1gua ou leite e ado\u00E7ados ao gosto de cada um. H\u00E1 muitas variedadesOs vegetais frescos s\u00E3o um ingrediente importante em muitos pratos principais, e membros da fam\u00EDlia das ab\u00F3boras s\u00E3o particularmente comuns. Estas incluem variedades como abobrinha, , e . Batatas, cebolas e pimenta vermelha s\u00E3o outros ingredientes comuns. O piment\u00E3o \u00E9 muito frequentemente como tempero, at\u00E9 mesmo nos feij\u00F5es. Caf\u00E9, banana e cebola s\u00E3o os tr\u00EAs principais produtos agr\u00EDcolas para exporta\u00E7\u00E3o no pa\u00EDs, e tamb\u00E9m fazem parte da culin\u00E1ria local. O caf\u00E9 \u00E9 geralmente servido ao pequeno-almo\u00E7o e durante as tradicionais pausas para caf\u00E9 da tarde, normalmente em torno das 3 horas da tarde. Esse caf\u00E9 \u00E9 geralmente um pouco mais fraco do que o caf\u00E9 que tomamos no Brasil, porem \u00E9 servido em canecas cheias, misturado com leite ou n\u00E3o. A banana-de-s\u00E3o-tom\u00E9 \u00E9 outra fruta muito usada, que pode ser servida de v\u00E1rias maneiras, como frita em manteiga, ainda verde, ou em molhos baseados em mel ou a\u00E7\u00FAcar. Pratos de s\u00E3o refei\u00E7\u00F5es tradicionais comuns, como o pozole (sopa de milho), as chorreadas (panquecas de milho) etc. Outros alimentos costa-riquenhos s\u00E3o tortilhas, queijo fresco e picadillos. As tortilhas s\u00E3o usadas como acompanhamento de muitas refei\u00E7\u00F5es, e os ticos costumam encher as suas tortilhas com o que quer que estejam a comer, criando assim um gallo. O queijo fresco n\u00E3o \u00E9 processado, \u00E9 feito com a adi\u00E7\u00E3o de sal ao leite durante a produ\u00E7\u00E3o. Os picadillos s\u00E3o combina\u00E7\u00F5es de carne e vegetais, em que um ou mais vegetais s\u00E3o cortados em forma de cubo, misturados com bife e temperados com especiarias. Os vegetais mais comuns s\u00E3o batata, feij\u00E3o verde, ab\u00F3bora, ayote, chayote e arracache. Geralmente, os picadillos s\u00E3o comidos como gallos. 1. \n*"@pt . . "Die Costa-ricanische K\u00FCche ist die K\u00FCche des mittelamerikanischen Staates Costa Rica. Wie viele K\u00FCchen Mittel- und S\u00FCdamerikas fu\u00DFt sie auf Einfl\u00FCssen durch die wechselhafte Landesgeschichte: Neben den indigenen Ureinwohnern sind ab dem 16. Jahrhundert die spanischen Eroberer, ab dem 18. Jahrhundert schwarzafrikanische Sklaven und ab Ende des 19. Jahrhunderts Auswanderer aus Europa und Jamaika mitverantwortlich f\u00FCr das heutige Erscheinungsbild der costa-ricanischen K\u00FCche."@de . "Kostarick\u00E1 kuchyn\u011B (\u0161pan\u011Blsky: Gastronom\u00EDa de Costa Rica) se zakl\u00E1d\u00E1 na zelenin\u011B, r\u00FD\u017Ei, fazol\u00EDch, plantainech, , kokosov\u00E9m ml\u00E9ce, mase (hov\u011Bz\u00ED, ku\u0159ec\u00ED, vep\u0159ov\u00E9) a mo\u0159sk\u00FDch plodech (p\u0159edev\u0161\u00EDm v p\u0159\u00EDmo\u0159sk\u00FDch oblastech). Kostarika je zem\u00ED s nejvy\u0161\u0161\u00ED produkc\u00ED ananas\u016F na sv\u011Bt\u011B. Kostarick\u00E1 kuchyn\u011B vych\u00E1z\u00ED p\u0159edev\u0161\u00EDm ze \u0161pan\u011Blsk\u00E9 kuchyn\u011B, byla ale ovlivn\u011Bna tak\u00E9 kuchyn\u00ED m\u00EDstn\u00EDch Indi\u00E1n\u016F (nap\u0159\u00EDklad kostarick\u00FD pokrm tamale poch\u00E1z\u00ED od indi\u00E1nsk\u00E9ho kmene Azt\u00E9k\u016F) a na karibsk\u00E9m pob\u0159e\u017E\u00ED tak\u00E9 kuchyn\u00ED afro-karibskou."@cs . . "\uCF54\uC2A4\uD0C0\uB9AC\uCE74 \uC694\uB9AC"@ko . . . "Det costaricanska k\u00F6ket \u00E4r k\u00E4nt f\u00F6r smakrik, men relativt mild mat, d\u00E4r stor tillit s\u00E4tts till f\u00E4rska frukter och gr\u00F6nsaker. Den huvudsakliga basr\u00E4tten, k\u00E4nd som gallo pinto (bokstavligt \"m\u00E5lad tupp\"), best\u00E5r av ris och svarta eller r\u00F6da b\u00F6nor kryddat med l\u00F6k, vitl\u00F6k och finhackad paprika, och \u00E4ts i m\u00E5nga hush\u00E5ll tre m\u00E5l om dagen. Gallo pinto \u00E4r i vissa omr\u00E5den i s\u00F6dra Costa Rica k\u00E4nt som burra, \u00E4ven om namnet f\u00F6rst\u00E5s s\u00E5 anv\u00E4nds det s\u00E4llan eftersom matr\u00E4tten oftast kallas just gallo pinto. Costaricansk gallo pinto tillagas oftast med svarta b\u00F6nor, medan nicaraguaner traditionellt anv\u00E4nder r\u00F6da b\u00F6nor. Till lunch \u00E4r den traditionella matr\u00E4tten casado. \u00C5terigen best\u00E5r matr\u00E4tten av ris och b\u00F6nor, men den h\u00E4r g\u00E5ngen serveras de sida vid sida ist\u00E4llet f\u00F6r blandade. Till detta serveras vanligtvis n\u00E5gon typ av k\u00F6tt , stekta kokbananer, majstortillas och sallad. Det kan \u00E4ven f\u00F6rekomma n\u00E5got extra tillbeh\u00F6r som vitost eller omelett. F\u00E4rska gr\u00F6nsaker \u00E4r en huvudingrediens i m\u00E5nga r\u00E4tter, och medlemmar av squashfamiljen \u00E4r s\u00E4rskilt vanliga. Bland dessa kan n\u00E4mnas varianter som zucchini, , och . Potatis, l\u00F6k och r\u00F6dpeppar \u00E4r andra vanliga ingredienser. Kaffe och bananer \u00E4r tv\u00E5 av de huvudsakliga jordbruksexporterna fr\u00E5n landet och \u00E4ven en viktig del av det lokala k\u00F6ket. Kaffe serveras vanligtvis vid frukost och under kafferaster p\u00E5 eftermiddagarna. Kokbananen, en st\u00F6rre medlem av bananfamiljen, \u00E4r en annan vanlig frukt som kan serveras p\u00E5 ett flertal s\u00E4tt. Mogen kokbanan har en s\u00F6t smak och kan stekas i sm\u00F6r eller i en honung- och/eller sockerbaserad s\u00E5s. Gr\u00F6n (omogen) kokbanan kokas i soppor eller kan tilligas mosade i sm\u00E5 runda kakor och stekta f\u00F6r att tillaga patacones. Majsr\u00E4tter \u00E4r vanliga traditionella matr\u00E4tter som pozole (majssoppa), chorreadas (majspannkaka), med mera. Andra basvaror i costaricansk mat inkluderar majstortillas, vitost och picadillos. Tortillas anv\u00E4nds som tillbeh\u00F6r till de flesta m\u00E5ltider. fyller ofta sina tortillas med vilket matr\u00E4tt de \u00E4n \u00E4ter och \u00E4ter det i form av en gallo (direkt\u00F6versatt: \"tupp\", emellertid liknar det en mjuk mexikansk taco). Vitost \u00E4r oberedd ost som tillverkas genom att man tills\u00E4tter sakt till mj\u00F6lk i tillverkningen. Picadillos \u00E4r k\u00F6tt- och gr\u00F6nsakskombinationer d\u00E4r en eller fler gr\u00F6nsaker \u00E4r t\u00E4rnade, blandade med k\u00F6tt och garnerat med kryddor. Vanliga gr\u00F6nsaker i picadillos \u00E4r potatis, gr\u00F6na b\u00F6nor, squash, ayote, chayote and . Picadillos \u00E4ts ofta i form av gallos."@sv . . . . . . . . . . . . . . . . . . . . . "La cuisine costaricaine, ou gastronomie costaricaine, rassemble les coutumes et pratiques culinaires des habitants du pays, et fait partie de son identit\u00E9 nationale. Au niveau socioculturel, il s'agit d'une cuisine avec un m\u00E9lange intense de cultures, fortement conditionn\u00E9e par son environnement tropical, et tr\u00E8s proche du r\u00E9gime m\u00E9diterran\u00E9en en raison d'un m\u00E9lange de base de groupes sud-europ\u00E9ens, levantins et s\u00E9pharades. Il existe \u00E9galement des contributions notables d'origine africaine, indig\u00E8ne, afro-antillaise, orientale, latino-am\u00E9ricaine et d'autres origines europ\u00E9ennes. De plus, en raison de sa position g\u00E9ographique au milieu des deux grandes masses terrestres de l'Europe, le Costa Rica a \u00E9t\u00E9 tout au long de son histoire un pont biologique et culturel entre le nord et le sud du continent. Cela a produit sur son petit territoire une rencontre unique entre la flore et la faune, qui g\u00E9n\u00E8re une gamme exub\u00E9rante de denr\u00E9es alimentaires ; enrichie en outre de tous les fruits de mer du fait que ses c\u00F4tes sont baign\u00E9es par deux oc\u00E9ans. Ainsi, le pays compte quatre r\u00E9gions culinaires bien d\u00E9finies par leur g\u00E9ographie et leur d\u00E9veloppement culturel : les vall\u00E9es centrale et orientale, Guanacaste et la zone nord, Puntarenas et Lim\u00F3n. Avec une base commune compos\u00E9e principalement d'aliments tels que : gallo pinto, casado, picadillos, olla de carne, gallitos, empanadas, p\u00E2tes, fruits frais et caf\u00E9."@fr . . . . . "La gastronom\u00EDa de Costa Rica re\u00FAne las costumbres y usos culinarios de los habitantes de dicho pa\u00EDs, y es parte de su identidad nacional. A nivel sociocultural, se trata de una cocina con un intenso mestizaje, fuertemente condicionado por su entorno tropical, y muy pr\u00F3ximo a la dieta mediterr\u00E1nea a causa de una mezcla basal entre grupos sudeuropeos, levantinos y sefard\u00EDes. Existen tambi\u00E9n notables aportes de origen africano, ind\u00EDgena, afroantillano, oriental, latinoamericano y de otras partes de Europa.\u200B\u200B\u200B"@es . .