NEWS
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Oct
10
The schnitzel one of Vienna's signature dishes
The Wiener schnitzel is as emblematic of Vienna as classical composers – but one family-run eatery serves a cutlet so classic that it embodies what a schnitzel should be.
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Oct
7
Wizz Air may carry out flights from Grodno
The possibility of a Hungarian low-cost air carrier Wizz Air boarding passengers in Grodno is now on the table — reports ej.by with reference to belta. During the meeting with the Grodno’s Mayor Vladimir Kravtsov the Ambassador of Hungary to Belarus Zso...
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Oct
7
Minsk — Tallinn flights launched
Belarusian national air carrier Belavia has scheduled direct flights connecting Belarusian and Estonian capitals. The first flight took off from Minsk on May 30.
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Oct
7
BANK DABRABYT: LOCAL PARTNER WITH A VAST INTERNATIONAL EXPERIENCE
Bank Dabrabyt is a Belarusian bank which sees its top priority in helping clients to increase their individual and corporate wellbeing. From the bottom of our hearts, we wish our customers financial success and for that wish to come true we develop quality products and services designed to give pleasure and comfort from just being a client of our bank.
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Aug
23
The city that made pasta famous
The city’s dried pasta-making tradition dates back much further, though, according to professor and historian Giuseppe Di Massa, president of the Centro di Cultura e Storia di Gragnano e Monti Lattari Alfonso Maria Di Nola (Centre for Culture and History of Gragnano and the Lattari Mountains), who cites documents dating to the 1200s that speak of the production of seccata, or dried pasta. Around this same time, the personal doctor of King William II of Sicily, Giovanni Ferrario, who was also a professor at a medical school in Salerno, Italy, proclaimed the benefits of Gragnano’s dry pasta, advising patients with typhoid fever to eat al dente vermiculos,
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Aug
16
Non-cash payment in public transport now available
Pilot project on contactless credit card payment on land public transport was launched in Minsk.
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Aug
14
Armenia’s beloved comfort food
Gone are the chickpeas so ubiquitous in most other countries; here, the main ingredient is broad beans, which fry better and result in a lighter, fluffier take on the popular snack.
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