Recipe Polenta e Osei

The Catalan Rabbit recipe of the European Young Chef Award 2017 was created and prepared by Pau Gabarró, representing Catalonia – European Region of Gastronomy 2016.

Leskovac took its name long ago from its famed hazelnut woods, lešnik being the Serbian word for hazelnut. Today it is better know for its red peppers. The people of Leskovac speak a dialect of Serbian which preserves many features of the Old Church Slavonic language and even many Serbs find the local difficult to understand. Ajvar is known throughout the land and beyond as the name for a preparation of roast peppers, preserved in jars for use throughout the winter. Leskovac is also known for its fantastic barbecue meats: you’ll probably arrive in the town by car or bus, but once there you must try the Leskovac Train;(leskovački voz), an assortment of grilled meats which arrive at the table one after another like wagons. Nor should you overlook Leskovačka Mućkalica, a spicy medley of peppers and grilled meats, much prized among gourmets for its spicy flavour.

During the imperial era, Vienna was completely in a spin over almonds. No wonder, since the Viennese pastry chefs were focussed on everything that made fine dishes taste even finer. And that definitely included almonds!

There is practically no more delicious proof of how firmly the Austrian cuisine is rooted in the heart of Europe than one of the most typical of Viennese dishes: boiled veal, or Tafelspitz. Good-quality beef, a few vegetables, aromatic spices and plenty of water to cook in – these are the vital ingredients. The same ingredients, though, also come together when the French are creating their “pot-au-feu”, or the Italians their “bollito misto”. In the case of the latter, veal and chicken meat or tongue might be added, but then some small differences should remain despite us all being good Europeans together.