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European Young Chef Award
Young Chef Award is a competition organized and promoted by the International Institute of Gastronomy
Folded Cake
Ajdnek is a sort of cake or pogača. It is considered the best and the richest pastry typical in the Upper Savinjska Valley. Buckwheat flour dough and a filling made of walnuts, honey, vanilla sugar and cinnamon are a delicious match.
Mirabelle Cake
Mirabelle, the ʼgolden fruitʼ, is known for being sweet and full of flavor. Have a look at this popular recipe and youʼll understand why French pastries are so famous.
EuroChocolate Festival
If you have a sweet tooth, visit the annual chocolate festival in the Italian town of Perugia, which is without a doubt, a dessert lover’s paradise! Get your chocolate in the regular bar variety or try some chocolate liquor, hot chocolate, or even a chocolate kebab!
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Belgian Beer Weekend
Belgium is a paradise for beer lovers. There are almost 450 different types of beer in the country. For those who want to taste as many beers as possible in a short period of time, the Belgian Beer Weekend is the perfect occasion. It is held every September at the Grand Place, in the centre of Brussels, where a large number of breweries gather together to offer visitors the authentic taste of Belgian Beer.
Esterházy Roast Beef
There were notable culinary migrations during the Austrian monarchy, long before the EU and a united Europe. Therefore, we owe a debt of gratitude for this deliciously tender Rostbraten (roast beef) to the famous family of the Esterházys, all of whom were not only generous sponsors of the arts and successful politicians, but also connoisseurs of fine dining.
Tirol Dumplings
Culinary history has always been notable for successfully overcoming political boundaries. For instance, the history of the origins of the Tirol dumpling is in no way restricted to today’s Tirol. Although first recorded in a Tirol cookery book in the 16th century, spicy dumplings had been known fully 400 years earlier in areas of what is now Italy. This is demonstrated by a “fresco with dumplings” in the castle chapel in Hocheppan (Castel d’Appiano). What else but a delicious Tirol dumpling could have inspired the artist in question?