Source: Regionální turistické informační centrum Krkonoše
Sole in white wine with mussels and Flemish grey shrimps.
The borders between today’s Austria and its southern neighbours are particularly dissipating in Carinthia. Instead of drizzling with melted butter, here the famous ‘Kasnudel’ are topped with melted Sasaka: the word comes from the Slovenian language and simply means finely-diced bacon or a type of lardons. Besides being a wonderfully spicy spread for bread, it also figures prominently in Styrian cuisine, proving that the colorful culinary merry-go-round in the former territories of the Habsburg Monarchy is still vibrant today.
A great dish of Veneto’s cuisine tradition is the classic but tasty recipe of pasta e fasoi. For the locals of Veneto beans are related to strength and survival, as they helped families to feed themselves and carry on during hard times of war and famine.
The winning mackerel recipe of the European Young Chef Award 2017 was innovated by Aisling Rock, representing Galway – West of Ireland, European Region of Gastronomy 2018.
“Taste the Mediterranean” is a unique gourmet and cultural Festival that presents the Mediterranean food and way of life. The Festival gathers famous international chefs and local cooks, food and wine producers, sommeliers, nutritionists, artists, journalists and foodies. A Mediterranean market, cooking shows, wine tastings, exclusive dinners by Michelin starred chefs, traditional cuisine by the local restaurants and “konobas” (typical Dalmatian taverns), music, exhibitions, and workshops are on the programme. Good food. Good wine. Good fun. Taste the Mediterranean in Šibenik!
Fun and games to awaken a child’s curiosity!
From the virtuosos of the Renaissance to the modern masters, Europe has hundreds of museums and galleries to house them. Experience the movements that started in Europe, such as Surrealism with Salvador Dalí and Cubism with Picasso. Europe was the center of a revolution in art, the Renaissance.
In spite of a turbulent history, the remarkable legacy of the Jewish faith is readily found all over Europe. Whether you practice Judaism or not, there is much to discover and enjoy in Europe’s many Jewish heritage sites.
This sweet and sour specialty is exceptionally popular with locals and guests alike. The apple strudel filling is made of apples, sultanas, sugar, breadcrumbs, natural flavors, pine nuts, other nuts or almonds and butter. Only South Tyrolean apples and South Tyrolean butter may be used in apple strudel with the seal of quality. All ingredients are natural. Preservatives and other additives are forbidden. Flavor enhancers may not be used either. South Tyrolean apple strudel contains only natural flavors and aromas.
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