See Ingredients

Octopus Cooked in Red Wine

  1. Wash the octopus with water and then with lemon juice.
  2. Cut in small pieces (about 2-3 cm each).
  3. Put oil, octopus pieces, wine, tomatoes, bay leaves, salt and water in a saucepan with the lid.
  4. Leave over low heat till the octopus is cooked. If necessary add more water.

Source: Cyprus Tourism Organisation


Styrian Fried Chicken Salad

The reason why Styrian fried chicken in particular is so famous has a lot to do with the “Sulmtal Geflügel” (“Sulmtal poultry”), which is now undergoing something of a revival. Since the 17th century, this name has been given to the particularly fleshy capons and poulards which proved highly popular amongst the nobility of Europe. During the Habsburg Monarchy, this delicious poultry was even supplied to markets on the far side of the Alps, as far away as Trieste and Marburg.


Pasties with Sheep Cheese

The traditional Slovak dishes are most commonly referred to as gnocchi with sheep cheese (Bryndzové halušky), sheep cheese (Bryndzové pirohy) and other dishes produced using traditional methods.The sheep cheese is a soft salty cheese made of sheep’s milk with a strong aroma and taste. Like Bryndzové halušky, Bryndzové pirohy is a characteristic Slovak dish that belongs to traditional Slovak specialties. The recipe is quite simple. The preparation procedure, however, is quite different and we can distinguish them reliably by sight and taste.


  • 1 kg octopus (fresh or frozen)
  • Juice of 1 lemon
  • 1 glass of oil (preferably olive oil)
  • ½ glass of red dry wine
  • ½ glass of water
  • 2-3 tomatoes coarsely grated
  • Bay leaves
  • Salt

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