Recipe Chicory Ham Rolls

Vlaamse Stoofvlees, beef stew cooked in beer has long been part of the culinary heritage of Flanders, and it is still one of the most popular stews. Through the ages, the recipe has varied, and every mother passes on her secret to her children. Some like to add liver or kidneys to the beef, which certainly gives the stew a more distinctive flavor.

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.

There were notable culinary migrations during the Austrian monarchy, long before the EU and a united Europe. Therefore, we owe a debt of gratitude for this deliciously tender Rostbraten (roast beef) to the famous family of the Esterházys, all of whom were not only generous sponsors of the arts and successful politicians, but also connoisseurs of fine dining.

Cinnamon Buns, or Korvapuustit in Finnish, are buns filled with cinnamon, sugar and butter. Cinnamon Buns are served oven warm with a glass of ice cold milk. Cinnamon Buns are sure to reward your taste buds! Finnish love their Cinnamon Buns and these buns even have their own annual National Day, which is celebrated every 4th of October.