Ingredient list

Fallow deer meat comes from the European fallow deer and is a popular type of venison with a delicate flavour and lower fat content compared to beef. It has a dark red colour, firm texture and a characteristic mildly gamey aroma that is less pronounced than other types of wild game. In the kitchen it is most often prepared as goulash, roast, schnitzel or steak. Venison is traditionally served with sauces made from forest fruits such as cranberry or rosehip, alongside bread or potato dumplings. It is recommended to marinate the meat before cooking to soften the gamey notes and tenderise the flesh. It is well suited to celebratory and autumnal menus.

Fanta Orange is a popular carbonated soft drink with a bold orange flavor, part of the Coca-Cola brand portfolio. It is known for its sweet, fruity taste and distinctive orange color. In the kitchen, it is used as an ingredient in meat marinades, where its sugar and acid content adds a caramelized flavor to dishes. It also works well in fruit punches, cocktails, and non-alcoholic beverages. It can be used in the preparation of cakes, muffins, or jelly desserts, adding a light citrus sweetness. It is a favorite in summer drinks for both children and adults.

Farfalle are Italian pasta in the distinctive shape of a butterfly or bow tie, their name literally means butterflies in Italian. They are made from durum wheat semolina and water, sometimes with added eggs. Thanks to their unique shape, they have an interesting texture: the centre is thinner while the edges are thicker, providing a varied bite. They pair particularly well with creamy or tomato-based sauces, but are equally popular in cold pasta salads. Their attractive appearance makes them a favourite choice for visually appealing dishes. They are easy to prepare and typically cook for 10-12 minutes until al dente.

Fennel is an aromatic vegetable with a distinctive anise-like aroma and flavor. Native to the Mediterranean, it is used in kitchens around the world. It can be eaten raw or cooked, fresh fennel adds freshness and crunch to salads, while roasted or braised it develops a gently sweet flavor. It is used in soups, risottos, side dishes, and as a base for sauces. All parts of the plant are edible: the bulb, stalks, and fronds. Fennel is rich in vitamin C, fiber, and minerals. It is also a favorite in Mediterranean cuisine, where it is paired with fish, olive oil, or citrus fruits.

Fennel seeds are an aromatic spice with a distinctive anise-like aroma and a mildly sweet flavor. They come from the plant Foeniculum vulgare and are widely used in Indian, Mediterranean, and Central European cuisine. They are added to bread dough, sausages, curry blends, marinades, and sauces. In Indian cooking, they are a component of the spice blend panch phoron. The seeds can be used whole or ground, whole seeds provide a more intense texture, while ground seeds blend more easily into sauces and doughs. Fennel seeds also have a traditional use in folk medicine as a digestive aid. Their distinctive flavor pairs beautifully with fish, pork, and baked goods.

Fenugreek (Trigonella foenum-graecum) is an annual plant whose seeds and leaves are both used as a spice. The seeds have a characteristic bittersweet flavor with a slightly caramel and bitter note, while the leaves are milder and more herbaceous. Fenugreek is a staple ingredient in Indian and Middle Eastern cuisine, it is used in curries, masalas, chutneys, and the spice blend panch phoron. Ground fenugreek is added to bread dough or curry pastes. Traditional medicine attributes to it effects on regulating blood sugar levels. Before use, it is advisable to briefly toast the seeds to reduce their bitterness.

Fernet Stock is a Czech herbal liqueur with a characteristically bitter taste and an intense aroma. It is made from dozens of herbs, roots, and spices, with the exact recipe remaining a trade secret. In the kitchen, it is used as an aromatic ingredient in sauces, marinades, desserts, and baked goods. It works particularly well in chocolate cakes, gingerbread, or as a topping for ice cream. It is also added to coffee drinks and cocktails. It is a traditional part of Czech bar culture, enjoyed neat, with soda, or as a base for mixed drinks. Its distinctive bitter-herbal flavor makes Fernet Stock a unique ingredient that adds remarkable depth to dishes.

Feta is a traditional Greek cheese with a protected designation of origin, made from sheep's milk or a blend of sheep's and goat's milk. It has a characteristic white colour, crumbly texture and a bold, salty, slightly tangy flavour. It is aged in brine, which gives it its distinctive character. In the kitchen, feta is an essential ingredient in Greek salad, but it also suits baked dishes, pastries such as spanakopita, pizza and stuffed vegetables. It pairs beautifully with tomatoes, olives, cucumber and fresh herbs. Marinated in olive oil with herbs, it also makes a delicious spread.

Fettuccine are Italian pasta in the shape of long, flat ribbons, the name translates to 'little ribbons'. They are made from durum wheat or eggs, with the egg-based variety being especially popular in Rome and the surrounding region. Their wider, flatter shape makes them ideal for holding hearty sauces, the most famous dish is fettuccine Alfredo, combining them with butter and Parmesan. They also pair well with cream-based sauces, creamy mushroom sauces, or gorgonzola. Cooking time is approximately 8-12 minutes depending on thickness. In Italian cuisine, fettuccine are one of the most traditional pasta types and are beloved worldwide.

Figs are the fruit of the common fig tree (Ficus carica), prized for their intensely sweet, honeyed flavour and soft, juicy flesh. They originate from the Mediterranean and Middle East, where they have been cultivated since ancient times. In the kitchen, they are used both fresh and dried, they work well in salads, cheese boards, jams, tarts, desserts and as an accompaniment to meat dishes. Dried figs are an excellent source of fibre, potassium and iron. Fresh figs are a seasonal fruit, available mainly in summer and autumn. Their natural sweetness pairs beautifully with blue cheeses, prosciutto or nuts.

Fillo pastry (also spelled filo or phyllo) is an extremely thin, translucent dough originating from Mediterranean and Middle Eastern cuisines. It is made from flour, water, oil, and salt, and rolled into paper-thin sheets. When baked, it forms crispy, lightly golden layers. It is used in both sweet and savoury dishes, the most famous being Greek baklava and the spinach-and-cheese pie spanakopita. It is also ideal for crispy tartlets, strudels, and as a wrapper for various fillings. The sheets must be kept moist while working with them to prevent drying out. It is sold fresh or frozen.

Fine breadcrumbs are dried and finely ground bread, one of the essential staples in any kitchen. They are made from white bread or bread rolls that are dried and milled into small, uniform particles. They are used to coat meat, cheese, or vegetables before frying, giving the dish a golden, crispy crust. They also serve to thicken soups and sauces, to top baked dishes, or as a binder in minced meat, patties, and dumplings. Compared to coarse breadcrumbs, fine breadcrumbs are ideal where a smoother and more even coating is desired. You can also easily make them at home from dried bread.