Recipe Mozart Gugelhupf

Asparagus has rightfully earned itself nicknames such as ‘white gold’ and ‘queen among vegetables’. It is indeed a very flavourful vegetable, which is traditionally harvested and enjoyed from the second Thursday in April.

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).

Finnish eat a lot of bread and they consume it even 50kg/110lbs each, every year! One of the most popular and traditional breads in Finland is Rye Bread (Ruisleipä). There are many recipes for this dark bread and each part of Finland seems to have their own traditional way of making it. Here is one basic recipe for good and healthy fiber rich Finnish Rye Bread.

In Slovakia, the most popular freshwater fish are carp, trout and pike. The Christmas Eve table could not lack fish, with carp being the most frequently chosen one. On the other hand, Slovak forests provide plenty of different kinds of edible mushrooms and they are usually prepared with meat, scrambled eggs, soups or sauces.