Recipe Stoemp

The Slovenian Seafood Stew recipe of the European Young Chef Award 2017 was created and prepared by Filip Matjaž, representing Slovenia – European Region of Gastronomy Candidate 2021.

Beef stew Cypriot style, wonderfully robust. This is well served with cracked wheat, pourgouri, and a crisp green salad. The name Stifado refers to any meat that has been cooked with shallots and aniseed.

Capons are often used in the traditional cuisine of Vicenza and Capon ala canevèra is a dish that is usually prepared in winter, during Christmas holidays. But what is the canevèra? It’s a kind of pipe used as a blowhole during the cooking process in the oven, so the meat can keep all its taste.

During the summer many fruits ripen, so they have also become part of the traditional Slovak recipes. The cooked dough dishes are some of the most popular among them, where besides gnocchi and noodles, potato dumplings with fruit belong to. Many different kinds of fruit can be used for its preparation, but the most common are cherries, strawberries, apricots, plums and blueberries. As a topping/streusel curd, nuts, poppy seed or bread crumbs can be used.