See Ingredients

Polenta with Cheese

  1. In a pot bring to boiling water and milk with a handful of flour.
  2. Add the salt and then sprinkle lightly the flour in it, stirring vigorously to avoid the formation of lumps.
  3. Boil for about 50 minutes, stirring constantly so as not to make it thicken (if you use the instant polenta you need about 4-5 minutes).
  4. In a small saucepan melt and fry over low heat the butter.
  5. When almost cooked, add the cheese to the polenta and melt perfectly mixing.
  6. Serve hot and add the desired amount of melted butter.


Source: Biella Chamber of Commerce


Slovenian Cottage Cheese

Sirovi Štruklj is one of the most characteristic dishes, known all over Slovenia. Štruklji are made from different kinds of dough and can have a wide range of fillings; they can also be baked or cooked, sweet or savory. Until the 1930’s they used to be prepared at holidays and festivities and to celebrate the end of major farm work. The most special kind of štruklji, especially during spring and summer, is prepared with tarragon filling. Other widely known varieties are those with cottage cheese filling, walnut, apple and poppy seed štruklji, along with many others.


Boiled Veal

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.


  • Ingredients (for 4 or 5 people):
  • 350 g of cornmill flour for polenta (it is possible to use also the instant polenta)
  • 1 l of milk
  • 1,5 l of water
  • 200 g of Toma cheese, sliced
  • 100 g of Fontina or fontal cheese, sliced
  • 100 g of butter
  • Salt to taste

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