Recipe Krkonose Soup

Provocative appearance and produced in an extremely interesting way is branch cake – Šakotis. Its taste is as impressing as its appearance. And no one argues about the taste of the Lithuanian branch cake – it’s fabulous. It’s for a good reason that it came to Lithuania in the beginning of the 20th century and in just over a hundred years have become the centerpiece of every Lithuanian wedding table and a mandatory sweet offering to the most honourable guests.

Bigoli con L’Arna is one of the most mouthwatering dishes of Vicenza’s cuisine. This is an ancient recipe which brings us back in time of 16th century, when the Holy League defeated the Ottoman Empire in the famous Battle of Lepanto. To remember the glorious victory, Pope Pio V (and subsequently Gregorio XIII) established a feast called Our Lady of the Rosary, celebrated by the locals of Veneto with this special dish every first Sunday of October.

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.

The lake trout “swims across” national borders and makes itself at home in deep, oxygen-rich lakes: in northern Russia, in Scandinavia, in the Baltic states, in Iceland. And of course, in Austria’s lakes. The sea trout is truly a globetrotter. In past times, it was the main fish to be found in Austrian lakes such as the Weissensee or the Millstätter See. And it is a great favourite with Austrian chefs and gastronomes. There’s very good reason for which the sea trout is the “Austrian Fish of the Year 2013”.