- Clean and rinse the eel and cut into pieces of between 5 and 6 cm/2 inches
- Poach the eel for 10 minutes in the fish stock
- Rinse the herbs and chop them finely
- Make a white sauce with the butter or margarine, flower and fish stock
- Add the chopped herbs and season with salt, pepper and lemon juice
- Allow to boil for a few minutes
- Carefully mix the eel into the sauce
- Serve with brown bread or fries.
The Chestnut: sweet, healthy and low in calories. The Valle Isarco/Eisacktal Valley innkeepers show us the taste of the chestnut during the “Valle Isarco Chestnut Speciality Weeks” from the middle of October to the beginning of November when everything revolves around the fruit of the bread-fruit tree. Numerous inns all along the route of the Keschtnweg, in the traditional chestnut growing area of the Valle Isarco offer all sorts of tasty treats during this time, which are all prepared using the noble chestnut.
While Austrian cake-makers may indeed be famed for their Gugelhupf, the cake itself was actually known to the Romans in 2000 BC. They even enjoyed yeast Gugelhupf, with its round form serving as a symbol for the sun. Since then, this time-honoured recipe has ranked amongst the Gugelhupf classics.
Panna Cotta Asparagi di Santena is different type of panna cotta
The Austrians are convinced that the word “Gugelhupf” origins in the Middle High German “gugele” (monk’s hood) and “hopf” (yeast). It might also come from the Alsace “Kouglhof”, though, a sweet dish which, according to legend, the Three Wise Men carried with them.
This pear is cultivated and handled in La Rioja since 16th century. The ʼPears from Rincón de Sotoʼ is the first PDO awarded for pears cultivated in Spain.
Bigoli con L’Arna is one of the most mouthwatering dishes of Vicenza’s cuisine. This is an ancient recipe which brings us back in time of 16th century, when the Holy League defeated the Ottoman Empire in the famous Battle of Lepanto. To remember the glorious victory, Pope Pio V (and subsequently Gregorio XIII) established a feast called Our Lady of the Rosary, celebrated by the locals of Veneto with this special dish every first Sunday of October.
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.
The chestnut transforms the landscape of Valle Isarco/Eisacktal in South Tyrol not only in a shining golden hiking paradise in autumn, but also in a radiating center hosting the Valle Isarco chestnut weeks with a culturally-active program.
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A visit to Europe is unforgettable in itself, but people often find themselves dreaming about all the delicious foods they tried, long after they’ve returned. From sweet to salty and every flavor in between, fondly remember your trip when you bring home a taste of Europe.
From the virtuosos of the Renaissance to the modern masters, Europe has hundreds of museums and galleries to house them. Experience the movements that started in Europe, such as Surrealism with Salvador Dalí and Cubism with Picasso. Europe was the center of a revolution in art, the Renaissance. But don’t miss all the modern highlights of the 20th century in your search for fine art. Across the land, modern art museums tell the story of the continent’s contemporary history as well as display the playful European disposition.
Hungry for a fulfilling cultural experience? Europe offers no shortage of delicious choices when it comes to food-centric festivals and gastronomy trails. From a bizarre city-sponsored tomato-throwing event in Buñol, Spain, to a celebration of oysters in Galway, Ireland, there is a food festival that is sure to please any palate.
- 25 minutes
- 25 minutes
- 1 kg/2,2 lb eel
- fish stock
- 50 g/1,8 oz butter or margarine
- 30 g/1 oz flour
- 250 g/8,8 oz sorrel
- a few sprigs of parsley and chervil
- lemon juice
- salt and pepper