Polenta is a cornmeal mush mixed during its cooking with different cheeses and butter. It is a very simple and tasty dish, popular in Piedmon and Lombardy regions (Italy).
Mussels and ‘frites’ is a classic dish, famous throughout the world, and there’s nowhere better to experience it than in one of the many fishing villages and towns along the Flemish coast, where the Belgica mussels are brought to land. The clear waters of the North Sea give these mussels their unique flavour; they are fleshy and their shells are lighter than other mussels. An absolute classic available at every Flemish restaurant in the mussel season (from July until Autumn).
This is a typical soup in the Krkonose Mountains and the adjacent regions. It is made of bread yeast and served at almost all restaurants in the Krkonose region of the Czech Republic.
Flavours of Galway recipe of the European Young Chef Award 2018 was created and prepared by Andrew Ishmael, representing Galway, West of Ireland – European Region of Gastronomy 2018.
Souvlaki, souvlakia or kebab, irrespective which name you pick, you will get one of the most popular dishes in Cyprus. Souvlakia are small pieces of pork, skewered and roasted over a slow charcoal fire and eaten with chopped onion, salt and pepper in a pitta, a flat, unleavened bread.
Your house will fill with the heady scent of cinnamon and rosewater when cooking these wonderfully delicious sweet cheese puffs…the essence of Cyprus.
Europe’s vast landscapes create some breathtaking views. And some of the most awe-inspiring views in Europe occur where cliffs meet the water. From Ireland to Greece, picture-perfect spots can be found tucked away from everything else. Enjoy eight of the best European views right here in this photo gallery. Then, see them for yourself on your next trip.
This is a typical soup in the Krkonose Mountains and the adjacent regions. It is made of bread yeast and served at almost all restaurants in the Krkonose region of the Czech Republic.
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Asparagus has rightfully earned itself nicknames such as ‘white gold’ and ‘queen among vegetables’. It is indeed a very flavourful vegetable, which is traditionally harvested and enjoyed from the second Thursday in April.
Tolminc is one of the most recognisable typical Slovenian cheeses. The production of fodder, milk processing and all technological processes must be conducted within the Upper Posočje area.
Polenta is a cornmeal mush mixed during its cooking with different cheeses and butter. It is a very simple and tasty dish, popular in Piedmon and Lombardy regions (Italy).
