Talla

Talla seu tella (litteris Aethiopicis ጠላ) est cervesia methodo traditionali in Aethiopia facta. Hoc temetum iam Strabo saeculo I ineunte rettulit: "Milio et hordeo vivunt [Aethiopes], e quibus et potus eorum fit." E germinatis eragrostidis sorghique granis, sive et aliis cerealibus, conficitur. Foliis acerbis Rhamni prinoidis temperatur. Araqe est temetum e tej seu talla destillatum.

Talla sumitur

Bibliographia

Cyathus talla Lalibela in urbe oblatus

• Mogessie Ashenafi, "A Review on the Microbiology of Indigenous Fermented Foods and Beverages of Ethiopia" in Ethiopian Journal of Biological Sciences vol. 5 (2008)
• A. Berhanu, "Microbial profile of Tella and the role of gesho (Rhamnus prinoides) as bittering and antimicrobial agent in traditional Tella (Beer) production" in International Food Research Journal vol. 21 (2014) pp. 357-365
• Mooha Lee, Meron Reguab, Semeneh Seleshe, "Uniqueness of Ethiopian traditional alcoholic beverage of plant origin, tella" in Journal of Ethnic Foods vol. 2 no. 3 (2015) pp. 110-114 alibi
• B. S. Platt, "Some Traditional Alcoholic Beverages and their Importance in Indigenous African Communities" in Proceedings of the Nutrition Society vol. 14 (1955) pp. 115-124
• Tadele Yohannes, Fekadu Melak, Khalid Siraj, "Preparation and physicochemical analysis of some Ethiopian traditional alcoholic beverages" in African Journal of Food Science vol.7 (2013) pp. 399-403

Nexus externi

• "Traditional Alcoholic Beverages from Ethiopia" apud Lissan
• Ruth Selinus, "The Traditional Foods of the Central Ethiopian Highlands" apud EthnoMed