See Ingredients

Speck Flavoured Dumplings

  1. Mix together the diced bread and speck, flour and the braised onions, and season with the salt and parsley (or chives).
  2. Add the eggs and some milk and bring the mixture together until all the ingredients have combined well.
  3. Let it rest for 10 minutes, then shape the dumplings and cook for 8-10 minutes in salted water

Roast Goose

Autumn in Slovakia belongs to goose feasts, with their long tradition especially in the Small-Carpathian region. Breeding of geese and goose feasts in Slovakia have about a hundred year long tradition that is related to the southern regions of our country. The tradition of roasting goose came to Slovakia from German-speaking countries, especially Austria and Germany, where it is associated with the feast of St. Martin. In Slovakia, it was mainly established for economic reasons because selling roasted goose at the local markets was the activity of Slovak housewives, which in this way improved the household budget. Gourmets from various parts of the country began to search for places where the best goose came from (Chorvátsky and Slovenský Grob). Another reason for the emergence of this habit was just to the South of Slovakia with plenty of small rivers and brooks ideal conditions for breeding geese.


  • For 4 persons:
  • 100g diced Speck Alto Adige PGI 100 g diced Speck Alto Adige PGI
  • 200 g white bread (diced)
  • 40 g flour
  • 50 g braised onions
  • 1 tbs. finely chopped chives or parsley
  • 3 eggs
  • milk
  • salt

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