Innovation on Brabant Stew
Innovation on Brabant Stew recipe from the European Young Chef Award 2018 was created by Tim Bressers, representing North Brabant – European Region of Gastronomy 2018
Flavours of Galway
Flavours of Galway recipe of the European Young Chef Award 2018 was created and prepared by Andrew Ishmael, representing Galway, West of Ireland – European Region of Gastronomy 2018.
Blueberry pie
Blueberry pie recipe from the European Young Chef Award 2017 was created by Josi Polso, representing Kuopio – European Region of Gastronomy candidate 2020
Cotechino with shrimp and lentils cream
Cotechino with shrimp and lentils cream recipe from the European Young Chef Award 2017 was created by Davide Fiammenghi, representing East Lombary – European Region of Gastronomy 2017
Catalan Rabbit with Autumn Flavours
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.
Istrian Brodet – Slovenian Seafood Stew
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.
Balkenbrij with Brabants crayfish
Balkenbrij with Brabants crayfish recipe of the European Young Chef Award 2017 was created and presented by Bon Sawatdee, representing North Brabant – European Region of Gastronomy 2018.
Mackerel, Pickle and Sheep Yoghurt
The winning mackerel recipe of the European Young Chef Award 2017 was innovated by Aisling Rock, representing Galway – West of Ireland, European Region of Gastronomy 2018.
PGI Salmerino del Trentino with aromatic herbs
Typical recipe with the PGI Salmerino del Trentino, cooked in a pan with seasonal vegetables.
Crema Tortelli
Recognized as one of the Traditional Italian Food Products (P.A.T.), the most famous dish of the Crema food tradition is typically prepared during the town festivals or for other important family events
Sachergugelhupf
The reason why the Hotel “Sacher” is as popular as Vienna’s Schönbrunn Palace is not its luxury accommodation, but the Sachertorte. Its fame has spread well beyond Austria and it is also the basis for this Gugelhupf recipe.
Aranzini Gugelhupf
Oil cakes have a long tradition especially in Mediterranean countries where olive oil is abundant. In Austria sunflower or rape oil is used instead and candied bitter orange peel, aranzini, and pine kernels are also added.
