Fougasse (bread) in Brazil. Fougasse was traditionally used to assess the temperature of a wood fired oven. The time it would take to bake gives an idea of the oven temperature and whether the rest of the bread can be loaded. Fougasse is also a type of pastry from Monaco that is topped with almonds and nuts. It is used to make the French version of calzone, which can have cheese and small squarish strips of bacon inside the pocket made by folding over the bread. Other variations include dried fruit, Roquefort and nuts or olives and goat cheese. It is known
Albanian cuisine a slice of bread and a cup of coffee or tea for breakfast. Coffee and tea is enjoyed both in homes or at the many cafés that feature in towns and cities throughout the country. Lunch is traditionally the biggest meal of the day for Albanians. Everyone in Albania enjoys this lunch break, from school children to shop workers and government officials. Traditionally, people go back to their houses to have lunch with their families, but it is now common to have lunch with groups of friends at restaurants or cafeterias. Lunch sometimes consists of "gjellë", a main dish of