Cider is an alcoholic beverage made from the fermented juice of apples. Cider is popular in the United Kingdom and Ireland in the West Country, available; the UK has the world's highest per capita consumption, as well as its largest cider-producing companies. Cider is popular in many Commonwealth countries, such as India, Canada and New Zealand. Aside from the UK and its former colonies, cider is popular in other European countries including Portugal, northern Italy, Spain. Central Europe has its own types of cider with Rhineland-Palatinate and Hesse producing a tart version known as Apfelwein. In the U. S. and parts of Canada, varieties of fermented cider are called hard cider to distinguish alcoholic cider from non-alcoholic "cider" or "sweet cider" made from apples. The juice of any variety of apple can be used to make cider; the addition of sugar or extra fruit before a second fermentation increases the ethanol content of the resulting beverage. Cider alcohol content varies from 1.2% to 8.5% ABV or more in traditional English ciders, 3.5% to 12% in continental ciders.
In UK law, it must contain at least 35% apple juice, although CAMRA says that "real cider" must be at least 90% fresh apple juice. In the US, there is a 50% minimum. In France, cider must be made from apples. In 2014, a study found that a 1-US-pint bottle of mass-market cider contained five teaspoons of sugar, nearly the amount the WHO recommends as an adult's daily allowance of added sugar, 5–10 times the amount of sugar in lager or ale. Perry is a similar product to cider made from fermented pear juice; the flavour of cider varies. Ciders can be classified from dry to sweet, their appearance ranges from cloudy with sediment to clear, their colour ranges from colourless to amber to brown. The variations in clarity and colour are due to filtering between pressing and fermentation; some apple varieties will produce a clear cider without any need for filtration. Both sparkling and still ciders are made. Modern, mass-produced ciders resemble sparkling wine in appearance. More traditional brands tend to be cloudier.
They are stronger than the mass-produced varieties and taste more of apples. Colourless, white cider has the same apple juice content as conventional cider but is harder to create because the cider maker has to blend various apples to create a clearer liquid. White ciders tend to be more refreshing, they are 7–8 % ABV in strength. Black cider, by contrast, is dry amber premium cider which has an alcohol content of 7–8 % ABV; the descriptor black comes after the brand name such as Union Black and Barnstormer Black. Cider is an ancient beverage. No-one knows when or where it was first made, because the native distribution of its principal component, the apple, is so widespread, from the Near East to Northwestern Europe. In the cider market, ciders can be broken down into two main styles and specialty; the first group consists of modern ciders and heritage ciders. Modern ciders are produced from culinary apples such as Gala. Heritage ciders are produced like Golden Russet. Cider was made from the only resources available to make it, so style wasn't a large factor when considering the production process.
Apples were confined to the cooler climates of Western Europe and Britain where civilization was slow to develop record keeping. Cider was first made from crab apples, ancestors of the bittersweet and bittersharp apples used by today's English cider makers. English cider contained a drier, higher alcohol content version, using open fermentation vats and bittersweet crab apples; the French developed a sweet, low alcohol "cidre" taking advantage of the sweeter apples and the keeving process. These are the roots of the standard styles. Cider styles evolved based on the methods used, the apples local tastes. Production techniques developed, as with most technology, by error. In fact, the variables were nearly too widespread to track, including: spontaneous fermentation, the type of vessels used, environmental conditions, the apple varieties. Refinements came much when cider became a commercial product and the process was better understood. However, since there is growing popularity in ciders, the production of specialty styles has begun to increase.
Modern ciders are made from culinary apples and are lower in tannins and higher in acidity than other cider styles. Common culinary apples used in modern ciders include McIntosh, Golden Delicious, Granny Smith and Fuji. A sweet or low alcohol cider may tend to have a strong aromatic and flavor character of apple, while drier and higher alcohol ciders will tend to produce a wider range of fruity aromas and flavors. Modern ciders can range from brilliant to a hazy clarity. Clarity can be altered through various cider making practices, depending on the cider maker's intentions. Heritage ciders are made from both culinary and cider apples, including bittersweet, heirlooms, wild apples, crabapples. Common apples used in heritage cider production include Dabinett, Kingston Black, Roxbury Russet, Wickson. Heritage ciders are higher in tannins than modern ciders, they range in colour from yellow to amber ranging from brilliant to hazy. Clarity of heritage ciders depends on the cider making pract
Spanish cuisine is influenced by historical processes that shaped local culture and society in some of Europe's Iberian Peninsula territories. Geography and climate had great influence on available ingredients; these cooking methods and ingredients are still present in the gastronomy of the various regions that make up Spain. Spanish cuisine derives from a complex history where invasions and conquests of Spain have modified traditions which made new ingredients available. Thus, the current and old cuisine of Spain incorporates new traditions. Before the Roman Empire, Spain used to be divided in three territories; the three different territories: the Celts, the Iberians, the Tartessos were referred to as "clans". The Celts were a warrior based community, lived in small fortified round houses; the Celts were known for farming as a means for living. Today we can see their influence as the north of Spain is renowned for their "mariscos"; the Iberians were hunters and cattle keepers. The center of Spain is still considered to have great quality of meat.
E.g. Cochinillo in Segovia The Tartessos were goldsmiths, did a lot of trading with Africa and Greece, it should be noted that authors, such as Strabo wrote about aboriginal people of Spain using nuts and acorns as staple food. The Romans introduced the custom of collecting and eating mushrooms, still preserved in many parts of Spain in the north; the Romans, along with the Greeks, introduced viticulture. It appears that the extension of the vines along the Mediterranean seems to be due to the colonization of the Greeks. Together with the Greeks, the Phoenicians introduced the cultivation of olive oil. Spain is the largest producer of olive oil in the world; the Visigoths introduced brewing to the Spanish regions. The change came in 711 AD, when Muslim troops composed of Arabs and Berbers crossed the Strait of Gibraltar, invading the Iberian Peninsula; the Muslim conquest brought new ingredients to Spanish cuisine from different parts of the world, such as Persia and India. The cuisine of Al-Andalus included such ingredients as: rice, sugar cane, eggplant, lemon, peach and almonds.
However the Muslim religion does not allow alcoholic drinks such as wine, therefore many rulers of Al Ándalus used to uproot vineyards as a signal of piety. The arrival of Europeans in America, in 1492, initiated the advent of new culinary elements, such as tomatoes, corn, bell peppers, spicy peppers, paprika and cocoa or chocolate. Spain is. Other ingredients traveled to the Americas, such as rice, grapes and many types of cereals. Many traditional Spanish dishes such as tortilla de patata, would not be possible without the discovery of America. Gazpacho and pan tumaca are made with tomatoes, which traveled from America to Spain during the discovery of America. A continental-style breakfast may be taken before entering the workplace. Due to the large time span between breakfast and lunch, it is not uncommon to halt the working schedule to take a mid-morning snack. Lunch, the large midday meal in Spain, contains several courses. In some regions of Spain, the word almuerzo refers to the mid-morning snack, instead of lunch.
Lunch starts between 2:00 pm or 2:30 pm finishing around 3:00 pm to 3:30 pm, is followed by Sobremesa, which refers to the tabletalk that Spanish people undertake. Menus include five or six choices in each course. At home, Spanish meals wouldn't be too fancy, would contain soup or a pasta dish, salad, a meat or a fish dish and a dessert such as fruit or cheese. In the last years, the Spanish government is starting to take action to shorten the lunch break, in order to end the working day earlier. Most businesses shut down for two or three hours for lunch resume the working day until dinner time in the evening. La cena, meaning both supper, is taken between 8:30 pm and 10 pm, it is lighter than lunch, consisting of dessert. Due to the large time span between lunch and dinner, an afternoon snack, la merienda, equivalent to afternoon tea, may take place at about 6pm. Appetizers before lunch or dinner are common in the form of tapas; the following is a list of traditional Spanish meals: Andalusian cuisine is twofold: rural and coastal.
Of all the Spanish regions, this region uses the most olive oil in its cuisine. The Andalusian dish that has achieved the most international fame is Gazpacho, it is a cold soup made with five vegetables, water, olive oil, stale bread crumbs. Other cold soups include: Poleá, salmorejo, etc. Snacks made with olives are common. Meat dishes include: Menudo Gitano; the hot soups include dog stew and Migas Canas. Fish dishes include: fried fish, cod pavías, parpandúas. A culinary custom is the typical Andalusian breakfast, considered to be a traditional characteristic of laborers, extending throughout Spain. Cured meats include: Serrano Iberico Ham. Typical drinks in the area include: anise and sherry brandy; the Aragonese cuisine has a mountainous origin. The central part of Aragon, the flattest, is the richest in culinary specialties. Being in a land where lambs are raised on the slopes of the Pyrenees, one of its most famous dishes is roast lamb (asa
A sacrament is a Christian rite recognized as of particular importance and significance. There are various views on the meaning of such rites. Many Christians consider the sacraments to be a visible symbol of the reality of God, as well as a means by which God enacts his grace. Many denominations, including the Catholic, Lutheran and Reformed, hold to the definition of sacrament formulated by Augustine of Hippo: an outward sign of an inward grace, instituted by Jesus Christ. Sacraments signify God's grace in a way, outwardly observable to the participant; the Catholic Church and the Old Catholic Church recognise seven sacraments: Baptism, Eucharist, Marriage, Holy Orders, Anointing of the Sick. The Eastern Orthodox Church and Oriental Orthodox Church believe that there are seven major sacraments, but apply the corresponding Greek word, μυστήριον to rites that in the Western tradition are called sacramentals and to other realities, such as the Church itself. Many Protestant denominations, such as those within the Reformed tradition, identify two sacraments instituted by Christ, the Eucharist and Baptism.
The Lutheran sacraments include these two adding Confession as a third sacrament. Anglican and Methodist teaching is that "there are two Sacraments ordained of Christ our Lord in the Gospel, to say and the Supper of the Lord," and that "those five called Sacraments, to say, Penance, Orders and Extreme Unction, are not to be counted for Sacraments of the Gospel."Some traditions do not observe any of the rites, or hold that they are reminders or commendable practices that do not impart actual grace—not sacraments but "ordinances" pertaining to certain aspects of the Christian faith. The English word "sacrament" is derived indirectly from the Ecclesiastical Latin sacrāmentum, from Latin sacrō, from sacer; this in turn is derived from the Greek New Testament word "mysterion". In Ancient Rome, the term meant a soldier's oath of allegiance. Tertullian, a 3rd-century Christian writer, suggested that just as the soldier's oath was a sign of the beginning of a new life, so too was initiation into the Christian community through baptism and Eucharist.
Roman Catholic theology enumerates seven sacraments: Baptism, Eucharist, Matrimony, Holy Orders and Anointing of the Sick. These seven sacraments were codified in the documents of the Council of Trent, which stated: CANON I.- If any one saith, that the sacraments of the New Law were not all instituted by Jesus Christ, our Lord. CANON IV.- If any one saith, that the sacraments of the New Law are not necessary unto salvation, but superfluous. During the Middle Ages, sacraments were recorded in Latin. After the Reformation, many ecclesiastical leaders continued using this practice into the 20th century. On occasion, Protestant ministers followed the same practice. Since W was not part of the Latin alphabet, scribes only used it when dealing with places. In addition, names were modified to fit a "Latin mold". For instance, the name Joseph would be rendered as Josephus; the Catholic Church indicates that the sacraments are necessary for salvation, though not every sacrament is necessary for every individual.
The Church applies this teaching to the sacrament of baptism, the gateway to the other sacraments. It states that "Baptism is necessary for salvation for those to whom the Gospel has been proclaimed and who have had the possibility of asking for this sacrament." But it adds: "God has bound salvation to the sacrament of Baptism, but he himself is not bound by his sacraments," and accordingly, "since Christ died for the salvation of all, those can be saved without Baptism who die for the faith. Catechumens and all those who without knowing Christ and the Church, still sincerely seek God and strive to do his will can be saved without Baptism; the Church in her liturgy entrusts children who die without Baptism to the mercy of God."In the teaching of the Roman Catholic Church, "the sacraments are efficacious signs of grace, instituted by Christ and entrusted to the Church, by which divine life is dispensed to us. The visible rites by which the sacraments are celebrated signify and make present the graces proper to each sacrament.
They bear fruit in those who receive them with the required dispositions."The Church teaches that the effect of the sacraments comes ex opere operato, by the fact of being administered, regardless of the personal holiness of the minister administering it. However, as indicated in this definition of the sacraments given by the Catechism of the Catholic Church, a recipient's own lack of proper disposition to receive the grace conveyed can block a sacrament's effectiveness in that person; the sacraments presuppose faith and through their words and ritual elements, nourish and give expression to faith. Though not ev
Beef is the culinary name for meat from cattle skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and nutrients. Beef skeletal muscle meat can be used as is by cutting into certain parts roasts, short ribs or steak, while other cuts are processed. Trimmings, on the other hand, are mixed with meat from older, leaner cattle, are ground, minced or used in sausages; the blood is used in some varieties called blood sausage. Other parts that are eaten include other muscles and offal, such as the oxtail, tongue, tripe from the reticulum or rumen, the heart, the brain, the kidneys, the tender testicles of the bull; some intestines are cooked and eaten as is, but are more cleaned and used as natural sausage casings. The bones are used for making beef stock. Beef from steers and heifers is similar. Depending on economics, the number of heifers kept for breeding varies; the meat from older bulls, because it is tougher, is used for mince. Cattle raised for beef may be allowed to roam free on grasslands, or may be confined at some stage in pens as part of a large feeding operation called a feedlot, where they are fed a ration of grain, roughage and a vitamin/mineral preblend.
Beef is the third most consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively. In absolute numbers, the United States and the People's Republic of China are the world's three largest consumers of beef. According to the data from OECD, the average Uruguayan ate over 42 kg of beef or veal in 2014, representing the highest beef/veal consumption per capita in the world. In comparison, the average American consumed only about 24 kg beef or veal in the same year, while African countries, such as Mozambique and Nigeria, consumed the least beef or veal per capita. In 2015, the world's largest exporters of beef were India and Australia. Beef production is important to the economies of Uruguay, Paraguay, Argentina and Nicaragua; the word beef is from the Latin bōs, in contrast to cow, from Middle English cou. After the Norman Conquest, the French-speaking nobles who ruled England used French words to refer to the meats they were served.
Thus, various Anglo-Saxon words were used for the animal by the peasants, but the meat was called boef by the French nobles — who did not deal with the live animal — when it was served to them. This is one example of the common English dichotomy between the words for animals and their meat, found in such English word-pairs as pig/pork, deer/venison, sheep/mutton and chicken/poultry. Beef is cognate with bovine through the Late Latin bovīnus. People have eaten the flesh of bovines from prehistoric times. People domesticated cattle around 8000 BC to provide ready access to beef and leather. Most cattle originated in the Old World, with the exception of bison hybrids, which originated in the Americas. Examples include the Wagyū from Japan, Ankole-Watusi from Egypt, longhorn Zebu from the Indian subcontinent, it is unknown when people started cooking beef. Cattle were used across the Old World as draft animals, for milk, or for human consumption. With the mechanization of farming, some breeds were bred to increase meat yield, resulting in Chianina and Charolais cattle, or to improve the texture of meat, giving rise to the Murray Grey and Wagyū.
Some breeds have been selected for both milk production, such as the Brown Swiss. In the United States, the growth of the beef business was due to expansion in the Southwest. Upon the acquisition of grasslands through the Mexican–American War of 1848, the expulsion of the Plains Indians from this region and the Midwest, the American livestock industry began, starting with the taming of wild longhorn cattle. Chicago and New York City were the first to benefit from these developments in their stockyards and in their meat markets. Beef cattle are raised and fed using a variety of methods, including feedlots, free range, ranching and Intensive animal farming. Beef is first divided into primal cuts, pieces of meat butchering; these are basic sections from which other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to be of higher quality. Since the animal's legs and neck muscles do the most work, they are the toughest. Different countries and cuisines have different cuts and names, sometimes use the same name for a different cut.
Brazilian cuisine is the set of cooking practices and traditions of Brazil, is characterized by African, Amerindian and European influences. It varies by region, reflecting the country's mix of native and immigrant populations, its continental size as well; this has created a national cuisine marked by the preservation of regional differences. Ingredients first used by native peoples in Brazil include cashews, guaraná, açaí, cumaru and tucupi. From there, the many waves of immigrants brought some of their typical dishes, replacing missing ingredients with local equivalents. For instance, the European immigrants were accustomed to a wheat-based diet, introduced wine, leafy vegetables, dairy products into Brazilian cuisine; when potatoes were not available they discovered how to use the native sweet manioc as a replacement. Enslaved Africans had a role in developing Brazilian cuisine in the coastal states; the foreign influence extended to migratory waves – Japanese immigrants brought most of the food items that Brazilians would associate with Asian cuisine today, introduced large-scale aviaries, well into the 20th century.
Root vegetables such as manioc and fruit like açaí, cupuaçu, papaya, orange, passion fruit and hog plum are among the local ingredients used in cooking. Some typical dishes are feijoada, considered the country's national dish. There is caruru, which consists of okra, dried shrimp, toasted nuts, cooked with palm oil until a spread-like consistency is reached; the national beverage is coffee. Cachaça is distilled from fermented sugar cane must, is the main ingredient in the national cocktail, caipirinha. Cheese buns, salgadinhos such as pastéis, risólis and kibbeh are common finger food items, while cuscuz branco is a popular dessert. There is not an exact single "national Brazilian cuisine", but there is an assortment of various regional traditions and typical dishes; this diversity is linked to the origins of the people inhabiting each dam. For instance, the culinary in Bahia is influenced by a mix of African and Portuguese cuisines. Chili and palm oil are common, but in the Northern states, due to the abundance of forest and freshwater rivers and cassava are staple foods.
In the deep south like Rio Grande do Sul, the influence shifts more towards gaúcho traditions shared with its neighbors Argentina and Uruguay, with many meat based products, due to this region livestock based economy – the churrasco, a kind of barbecue, is a local tradition. In Rio, São Paulo, Espírito Santo and Minas Gerais, the Brazilian Feijoada is popular as a Wednesday or Saturday lunch. Consumed is picadinho or rice and beans. In Rio de Janeiro, besides the feijoada, a popular plate is any variation of grilled bovine fillet and beans, farofa and French fries called Filé à Osvaldo Aranha. Seafood is popular in coastal areas, as is roasted chicken; the strong Portuguese heritage endowed the city with a taste for bolinhos de bacalhau, being one of the most common street foods there. In São Paulo, a typical dish is virado à paulista, made with rice, tutu de feijão, sauteed kale, pork. São Paulo is the home of pastel, a food consisting of thin pastry envelopes wrapped around assorted fillings deep fried in vegetable oil.
It is a common belief that they originated when Japanese immigrants adapted the recipe of fried spring rolls to sell as snacks at weekly street markets. In Minas Gerais, the regional dishes include corn, beans, tutu de feijão, local soft ripened traditional cheeses. In Espírito Santo, there is significant Italian and German influence in local dishes, both savory and sweet; the state dish, though, is of Amerindian origin, called moqueca capixaba, a tomato and fish stew prepared in a Panela de Barro. Amerindian and Italian cuisine are the two main pillars of Capixaba cuisine. Seafood dishes in general are popular in Espírito Santo but unlike other Amerindian dishes the use of olive oil is mandatory. Bobó de camarão, Torta Capixaba, Polenta are very popular; the cuisine of this region, which includes the states of Acre, Amapá, Pará, Rondônia and Tocantins, is influenced by indigenous cuisine. In the state of Pará, there are several typical dishes including: Pato no tucupi – one of the most famous dishes from Pará.
It is associated to a great local Roman Catholic celebration. The dish is made with tucupi; the duck, after cooking, is cut into pieces and boile
Fabada asturiana simply known as fabada, is a rich Spanish bean stew from and most found in the autonomous community of Principality of Asturias, but available throughout the whole of Spain and in Spanish restaurants worldwide. Canned fabada is sold in most supermarkets across the country. Fabada is a hot and heavy dish and for that reason is most eaten during winter and at the largest meal of the day, lunch, it is served as a starter, but may be the main course of the meal. It is served with Asturian cider or a red wine. Fabada is made with dried large white beans, shoulder of pork or bacon, black pudding and saffron; some recipes call for longaniza. The Spanish olla podrida and southern French cassoulet are both similar to fabada asturiana. References in Spanish Wikipedia Aris, Pepita. Spanish: Over 150 Mouthwatering Step-By-Step Recipes. London: Anness Publishing Ltd, 2003. P 203. Chandler, Jenny; the Food of Northern Spain. London: Pavilion Books, 2005. P 95. Klöcker, Harald. Culinaria Spain. Cologne: Könemann Verlagsgesellschaft mbH, 1998.
A sandwich is a food consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more any dish wherein two or more pieces of bread serve as a container or wrapper for another food type. The sandwich began as a portable finger food in the Western world, though over time it has become prevalent worldwide. Sandwiches are a popular type of lunch food, taken to work, school, or picnics to be eaten as part of a packed lunch; the bread can be either plain, or coated with condiments such as mayonnaise or mustard, to enhance its flavour and texture. As well as being homemade, sandwiches are widely sold in restaurants and can be served hot or cold. There are both savoury sandwiches, such as deli meat sandwiches, sweet sandwiches, such as a peanut butter and jelly sandwich; the sandwich is named after John Montagu, 4th Earl of Sandwich. The Wall Street Journal has described it as Britain's "biggest contribution to gastronomy"; the modern concept of a sandwich using slices of bread as found within the West can arguably be traced to 18th-century Europe.
However, the use of some kind of bread or bread-like substance to lie under some other food, or used to scoop up and enclose or wrap some other type of food, long predates the eighteenth century, is found in numerous much older cultures worldwide. The ancient Jewish sage Hillel the Elder is said to have wrapped meat from the Paschal lamb and bitter herbs in a soft matzah—flat, unleavened bread—during Passover in the manner of a modern wrap made with flatbread. Flat breads of only varying kinds have long been used to scoop or wrap small amounts of food en route from platter to mouth throughout Western Asia and northern Africa. From Morocco to Ethiopia to India, bread is baked in flat rounds, contrasting with the European loaf tradition. During the Middle Ages in Europe, thick slabs of coarse and stale bread, called "trenchers", were used as plates. After a meal, the food-soaked trencher was fed to a dog or to beggars at the tables of the wealthy, eaten by diners in more modest circumstances.
The immediate culinary precursor with a direct connection to the English sandwich was to be found in the Netherlands of the seventeenth century, where the naturalist John Ray observed that in the taverns beef hung from the rafters "which they cut into thin slices and eat with bread and butter laying the slices upon the butter"— explanatory specifications that reveal the Dutch belegde broodje, open-faced sandwich, was as yet unfamiliar in England. Perceived as food that men shared while gaming and drinking at night, the sandwich began appearing in polite society as a late-night meal among the aristocracy; the sandwich's popularity in Spain and England increased during the nineteenth century, when the rise of industrial society and the working classes made fast and inexpensive meals essential. In London, for example, at least seventy street vendors were selling ham sandwiches by 1850. In the United States, the sandwich was first promoted as an elaborate meal at supper. By the early twentieth century, as bread became a staple of the American diet, the sandwich became the same kind of popular, quick meal as was widespread in the Mediterranean.
The first written usage of the English word appeared in Edward Gibbon's journal, in longhand, referring to "bits of cold meat" as a "Sandwich". It was named after 4th Earl of Sandwich, an eighteenth-century English aristocrat, it is said that he ordered his valet to bring him meat tucked between two pieces of bread, others began to order "the same as Sandwich!" It is said that Lord Sandwich was fond of this form of food because it allowed him to continue playing cards cribbage, while eating, without using a fork, without getting his cards greasy from eating meat with his bare hands. The rumour in its familiar form appeared in Pierre-Jean Grosley's Londres, translated as A Tour to London in 1772; the sober alternative is provided by Sandwich's biographer, N. A. M. Rodger, who suggests Sandwich's commitments to the navy, to politics and the arts, mean the first sandwich was more to have been consumed at his desk. Before being known as sandwiches, this food combination seems to have been known as "bread and meat" or "bread and cheese".
These two phrases are found throughout English drama from the seventeenth centuries. In the United States, a court in Boston, Massachusetts ruled in 2006 that a sandwich includes at least two slices of bread and "under this definition, this court finds that the term'sandwich' is not understood to include burritos and quesadillas, which are made with a single tortilla and stuffed with a choice filling of meat and beans." The issue stemmed from the question of whether a restaurant that sold burritos could move into a shopping centre where another restaurant had a no-compete clause in its lease prohibiting other "sandwich" shops. In Spain, where the word sandwich is borrowed from the English language, it refers to a food item made with English sandwich bread, it is otherwise known as a bocadillo. Similar usage applies in other Spanish-speaking cultures, such as Mexico, where the word torta is used for a popular variety of roll-type sandwiches. In the United Kingdom and Australia, the term sandwich is more narrowly defined than in the United States: it refers only to an item which uses sliced bread from a loaf.
An item with similar fillings, but using an entire bread roll cut