Preparation:
Poppy seed cakes are considered a sign of opulence; hence Polish desserts cannot have enough of them. They are often further enriched with honey, dried fruit and nuts. This dish called Kutia in Polish is a traditional Christmas dessert.
Meatballs of various types are an integral part of Romanian cuisine and the word chiftea (pl. chiftele) (pronounced /kif-te-a/ – /kif-te-le/) is clearly an indication of their Turkish origin, the word being a corruption of the Turkish kofte and related to the Middle Eastern kafta. In the Moldavian region of Romania they are also commonly known as parjoale (/pur-joa-le/) although these seem to be a little larger in size than the standard Romanian chiftea. Due to the preference for pork in the Romanian diet, these meatballs are most commonly composed of pork, perhaps in combination with some beef. Lamb chiftele are quite rare in Romanian cuisine. These cauliflower croquettes have a moist, light interior and, if cooked right, a crispy coating. Cauliflower is more usually pickled in Romanian or the whole florets are battered and fried.
The Slovenian Seafood Stew recipe of the European Young Chef Award 2017 was created and prepared by Filip Matjaž, representing Slovenia – European Region of Gastronomy Candidate 2021.
The apricot dumpling, or Marillenknödel, is emblematic for the Wachau region. And it is also a clear illustration of how the Austrian people are open to other cultures. This delicacy combines what is originally a Chinese fruit (the apricot) with a plant from Polynesia (sugar) and an Upper Austrian idea for preparing food (the dumpling). Moreover, the EU certification of controlled origin “Wachauer Marille g.U.” guarantees that these fruits belong to the best of their species.
From the cool winds of the Atlantic to the warm waters of the Mediterranean, Europe’s coastline defines the continent in every way. It has created communities, inspired exploration, driven trade and attracted tourism, while remaining a constant source of natural wonder.
The traditional Slovak dishes are most commonly referred to as gnocchi with sheep cheese (Bryndzové halušky), sheep cheese (Bryndzové pirohy) and other dishes produced using traditional methods.The sheep cheese is a soft salty cheese made of sheep’s milk with a strong aroma and taste. Like Bryndzové halušky, Bryndzové pirohy is a characteristic Slovak dish that belongs to traditional Slovak specialties. The recipe is quite simple. The preparation procedure, however, is quite different and we can distinguish them reliably by sight and taste.
Karjalanpiirakat come from Karelian kitchen and they are a great gift for Finnish food tradition. Recipe of the pies were spread first from Karelia to East Finland after the wars and then to the whole country. Finnish adapted these pies quickly to their ordinary and festival cuisine. Nowadays some find it easier just to buy pies ready made from grocery store, but baking the pie oneself is almost just as easy as well. Baking may take little bit more time, but the result, it’s worth it.
In spring the white asparagus from Bassano reigns supreme on local tables.
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Europe has many famous museums that are must-see attractions, but there are lots of smaller, unexpectedly entertaining museums just waiting to be explored. Stop following the crowds and head off the beaten path to discover these lesser-known gems. They just might surprise you and become highlights on your trip to Europe.
In the 18th century, sheep cheese manufacturers were established in Slovakia: the first one was in 1787 in Detva, and the second one in Zvolenská Slatina in 1797, which is still operating nowadays. Demikát, together with sheep cheese gnocchi, is another Slovak traditional dish, for the preparation of which this type of cheese is used.
If you want to explore the best of modern, contemporary theater, Europe is the ideal destination.
