Dumplings are the epitome of the South Tyrolean cuisine and an indispensable part of every menu. Dumplings are made of South Tyrolean white bread, which is dried and cut into cubes for making dumplings. The basic dough is made of type 00 white flour, South Tyrolean milk, pasteurised free-range eggs, fresh or frozen onions, dried, fresh or frozen parsley and chives if desired. South Tyrolean speck dumplings contain 15 – 20 % diced speck (PGI).
Balkenbrij with Brabants crayfish recipe of the European Young Chef Award 2017 was created and presented by Bon Sawatdee, representing North Brabant – European Region of Gastronomy 2018.
The Catalan Rabbit recipe of the European Young Chef Award 2017 was created and prepared by Pau Gabarró, representing Catalonia – European Region of Gastronomy 2016.
During the summer many fruits ripen, so they have also become part of the traditional Slovak recipes. The cooked dough dishes are some of the most popular among them, where besides gnocchi and noodles, potato dumplings with fruit belong to. Many different kinds of fruit can be used for its preparation, but the most common are cherries, strawberries, apricots, plums and blueberries. As a topping/streusel curd, nuts, poppy seed or bread crumbs can be used.
A vol-au-vent is the French name for a baked puff pastry batter. The name means ‘windblown’ and describes the lightness of the pastry. A round opening is cut in the top and the pastry cut out for the opening is replaced as a lid after the case is filled. In Flanders the pastry is filled with a chicken, meatball and mushroom sauce.
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