Vine leaf roll a variation of stuffed vine leaves where the rice is seasoned with cinnamon, allspice and mint. The dolmas are slowly cooked together with morello cherries ("vişne"), and plums may be used also. In a version from the Turkish chef Arda Türkmen, the rice is cooked in morello cherry juice with spices, sour pomegranate syrup ("nar ekşisi"), currants and toasted pine nuts. Vine leaves may also be used to wrap stuffed celery root. Before wrapping, the celery root is stuffed with rice that has been seasoned with cinnamon, salt, pepper, allspice, pine nuts and sugar. (This type of rice is called
European cuisine or mămăligă), is a major part of the cuisine of Italy and the Balkans. Although flatbreads (especially with toppings such as pizza or tarte flambée), and rice are eaten in Europe, they do not constitute an ever-present staple. Salads (cold dishes with uncooked or cooked vegetables with sauce) are an integral part of European cuisine. Formal European dinners are served in distinct courses. European presentation evolved from service à la française, or bringing multiple dishes to the table at once, into service à la russe, where dishes are presented sequentially. Usually, cold, hot and savoury, and sweet dishes are served