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


Linz Tart

Anyone engaging in a serious search for the true origin of the Linzer Torte soon finds him or herself travelling between Egypt, Verona and Milwaukee in the American state of Wisconsin. The oldest recorded tart recipe in the world which was written down by a countess in Verona is to be found today in the monastery library in Admont and even became popular in America during the mid-19th century. A cake-maker who moved to Linz in 1822 used the recipe to create the “Linzer Masse”, which was the basis for the grandiose Linz tart. Today it is the culinary emblem of the capital city of Upper Austria.


  • 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

Want to know more about Europe?

Register to the newsletter here: