Recipe Aranzini Gugelhupf

What makes the apricot so special for Austria is its protected designation of origin ”Wachauer Marille” coming from the famous Wachau Valley. This enchanting Danube valley is one of the most beautiful natural landscapes in Europe. Whether genuine Wachau apricots or not, they always add distinctive acidity and moistness.

This aubergine salad is served as a starter along with crust bread and various other ‘salate’ or on the table for a late summer barbeque. It can easily be made well in advance and make plenty, because it’s also extremely delicious just on its own for a lunchtime snack, and all the better with some crispy grilled ‘lipia’ bread (a kind of round thin bread, something like a flatbread or pitta). What’s more, it’s simple to make!

In Slovakia, the most popular freshwater fish are carp, trout and pike. The Christmas Eve table could not lack fish, with carp being the most frequently chosen one. On the other hand, Slovak forests provide plenty of different kinds of edible mushrooms and they are usually prepared with meat, scrambled eggs, soups or sauces.

The Chestnut: sweet, healthy and low in calories. The Valle Isarco/Eisacktal Valley innkeepers show us the taste of the chestnut during the “Valle Isarco Chestnut Speciality Weeks” from the middle of October to the beginning of November when everything revolves around the fruit of the bread-fruit tree. Numerous inns all along the route of the Keschtnweg, in the traditional chestnut growing area of the Valle Isarco offer all sorts of tasty treats during this time, which are all prepared using the noble chestnut.