Pour the boiling water into buckwheat flour and stir well. When cold add wheat flour, the risen yeast and warm milk, if necessary. Knead softer dough and let it rise. Put the dough in the greased baking pan using ladle or spoon. Thickly sprinkle with walnuts, drip with warm honey and cover with another layer of the dough. Repeat at least three times. The dough must be on top. Let the cake rise and bake it. Bake in the oven approx 60 minutes at 190º C.
Source: Janez Bogataj (2007): “Taste Slovenia”, National Geographic
© Slovenian Tourist Board
Enjoy stuffed vine leaves filled with minced meat, rice and spices. Koupepia is served as part of a meze at many Cypriot wedding feasts.
The reason why the Hotel “Sacher” is as popular as Vienna’s Schönbrunn Palace is not its luxury accommodation, but the Sachertorte. Its fame has spread well beyond Austria and it is also the basis for this Gugelhupf recipe.
Traditional Polish pastries are sweet and very filling. The proof is in the Polish cheesecake, which consists of a curd cheese filling mixed with glazed fruit placed on a crumbly short crust base.
The typical Flemish asparagus is white, as it is grown covered in soil to prevent photosynthesis. This prevents the asparagus turning green and results in a taste a little sweeter and much tenderer than the green asparagus. It is generally harvested from late April to early June.
Every third Sunday of May, the Italian town of Monterosso al Mare celebrates lemons during the Festa del Limone! The festival brings together the whole community to decorate the village with numerous variations of typical local products, as mentioned by Montale in his poems.
Rich with diversity and beaming with culture, Europe is home to everything from pride parades to museums that celebrate the LGBT community. You can find an entire district of high-end shopping in one city – then go skiing down whitewashed mountains in the next. So inspire your upcoming European stay with some of the area’s most enticing settings.
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This tender asparagus is a spring delicacy. Highly appreciated for its delicate flavour and its diuretic properties.
This nutty and slightly fruity flavored cheese is made in large wheels and is produced in the Veneto and Fruili regions.
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- 0,5 kg buckwheat flour
- 0,5 l boiling salted water
- 0,5 kg wheat flour
- 40 - 60 g yeast
- 1 tablespoon sugar (for the yeast in milk)
- milk, if necessary (1 – 2 dl)
- 0,5 kg grounded walnuts
- ¼ l honey