Matches in DBpedia 2016-04 for { <http://wikidata.dbpedia.org/resource/Q3294845> ?p ?o }
Showing triples 1 to 61 of
61
with 100 triples per page.
- Q3294845 subject Q6972306.
- Q3294845 subject Q7005107.
- Q3294845 subject Q7319136.
- Q3294845 subject Q7319385.
- Q3294845 subject Q7319472.
- Q3294845 subject Q8360453.
- Q3294845 abstract "The marraqueta (also called pan francés (“French bread”) in the south of Chile and pan batido (“whipped bread” - but see history below) in the Valparaíso Region), is a soft bread made with flour, salt, water and yeast. The Chilean marraqueta is, strictly speaking, a se-tenant pair of small rolls, baked with another pair attached, comprising four rolls in total; some confusion can be caused when ordering one marraqueta, as this may be interpreted as either two or four rolls. It has a crunchy texture, and is most popular in Chile, Bolivia and Peru (where it has only two sections and is called pan francés) but can also be found in Argentina and Uruguay.Currently marraqueta is the most widely consumed bread in Chile and is used as toast, in sandwiches and as a binder for certain recipes such as pastel de carne (meatloaf). It is widely considered the quintessential Chilean staple food.".
- Q3294845 alias "Pan francés (French bread), pan batido (“whipped bread”)".
- Q3294845 country Q298.
- Q3294845 ingredient Q11254.
- Q3294845 ingredient Q36465.
- Q3294845 ingredient Q908833.
- Q3294845 ingredientName "Flour,salt, water,leavening agent".
- Q3294845 thumbnail Pan_Batido_en_Viña_del_Mar.jpg?width=300.
- Q3294845 type Q7802.
- Q3294845 wikiPageWikiLink Q1096785.
- Q3294845 wikiPageWikiLink Q11254.
- Q3294845 wikiPageWikiLink Q1145205.
- Q3294845 wikiPageWikiLink Q121842.
- Q3294845 wikiPageWikiLink Q1741.
- Q3294845 wikiPageWikiLink Q219458.
- Q3294845 wikiPageWikiLink Q2553003.
- Q3294845 wikiPageWikiLink Q2580474.
- Q3294845 wikiPageWikiLink Q298.
- Q3294845 wikiPageWikiLink Q33986.
- Q3294845 wikiPageWikiLink Q3447149.
- Q3294845 wikiPageWikiLink Q36465.
- Q3294845 wikiPageWikiLink Q3807565.
- Q3294845 wikiPageWikiLink Q3889385.
- Q3294845 wikiPageWikiLink Q414.
- Q3294845 wikiPageWikiLink Q419.
- Q3294845 wikiPageWikiLink Q41997.
- Q3294845 wikiPageWikiLink Q6076374.
- Q3294845 wikiPageWikiLink Q6972306.
- Q3294845 wikiPageWikiLink Q7005107.
- Q3294845 wikiPageWikiLink Q7250021.
- Q3294845 wikiPageWikiLink Q7319136.
- Q3294845 wikiPageWikiLink Q7319385.
- Q3294845 wikiPageWikiLink Q7319472.
- Q3294845 wikiPageWikiLink Q736427.
- Q3294845 wikiPageWikiLink Q7439749.
- Q3294845 wikiPageWikiLink Q750.
- Q3294845 wikiPageWikiLink Q77.
- Q3294845 wikiPageWikiLink Q7802.
- Q3294845 wikiPageWikiLink Q8360453.
- Q3294845 wikiPageWikiLink Q840625.
- Q3294845 wikiPageWikiLink Q908833.
- Q3294845 alternateName "Pan francés , pan batido".
- Q3294845 country Q298.
- Q3294845 creator "French immigrants in Chile".
- Q3294845 mainIngredient "Flour, salt, water, leavening agent".
- Q3294845 name "Marraqueta".
- Q3294845 type Q7802.
- Q3294845 type Food.
- Q3294845 type FunctionalSubstance.
- Q3294845 type Thing.
- Q3294845 type Q2095.
- Q3294845 comment "The marraqueta (also called pan francés (“French bread”) in the south of Chile and pan batido (“whipped bread” - but see history below) in the Valparaíso Region), is a soft bread made with flour, salt, water and yeast. The Chilean marraqueta is, strictly speaking, a se-tenant pair of small rolls, baked with another pair attached, comprising four rolls in total; some confusion can be caused when ordering one marraqueta, as this may be interpreted as either two or four rolls.".
- Q3294845 label "Marraqueta".
- Q3294845 depiction Pan_Batido_en_Viña_del_Mar.jpg.
- Q3294845 name "Marraqueta".