- Mash the boiled potatoes with a potato masher and mix them with butter.
- Pack the dough tightly into a bowl. Then divide it into four equal parts. Take one of them out and fill the empty place with potato flour. In this manner ideal proportions are kept.
- Add the remaining dough and knead it energetically, adding the eggs one by one. Add salt to taste.
- Shape the dough into small balls and press a characteristic hole with your finger in the middle of each dumpling.
- Put the dumplings in salted boiling water and wait until they float to the surface.
- Serve with butter, scratchings of smoked bacon or fried onion.
The typical Flemish asparagus is white, as it is grown covered in soil to prevent photosynthesis. This prevents the asparagus turning green and results in a taste a little sweeter and much tenderer than the green asparagus. It is generally harvested from late April to early June.
The reason why Styrian fried chicken in particular is so famous has a lot to do with the “Sulmtal Geflügel” (“Sulmtal poultry”), which is now undergoing something of a revival. Since the 17th century, this name has been given to the particularly fleshy capons and poulards which proved highly popular amongst the nobility of Europe. During the Habsburg Monarchy, this delicious poultry was even supplied to markets on the far side of the Alps, as far away as Trieste and Marburg.
Dumplings are the epitome of the South Tyrolean cuisine and an indispensable part of every menu. Dumplings are made of South Tyrolean white bread, which is dried and cut into cubes for making dumplings. The basic dough is made of type 00 white flour, South Tyrolean milk, pasteurised free-range eggs, fresh or frozen onions, dried, fresh or frozen parsley and chives if desired. South Tyrolean speck dumplings contain 15 – 20 % diced speck (PGI).
Souvlaki, souvlakia or kebab, irrespective which name you pick, you will get one of the most popular dishes in Cyprus. Souvlakia are small pieces of pork, skewered and roasted over a slow charcoal fire and eaten with chopped onion, salt and pepper in a pitta, a flat, unleavened bread.
Over the past years the Budapest International Wine Festival has truly come of age and is now one of the most prestigious events of its kind in Hungary.
Poish forests have an abundance of wilde game and it is no wonder that traditional Polish cuisine has been so rich in game for centuries.
From the cool winds of the Atlantic to the warm waters of the Mediterranean, Europe’s coastline defines the continent in every way. It has created communities, inspired exploration, driven trade and attracted tourism, while remaining a constant source of natural wonder.
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Europe is the home of some of classical music’s most famous maestros. Today, travelers can experience the sweeping, exhilarating and emotional sounds of the world’s well-known classical music pieces in museums, concert halls and at classical music festivals. Listen and enjoy the suites, cantatas and concertos from the masters of sound and learn about the life and times of Europe’s amazing composers.
Europe is full of iconic sites and landmarks. From the Eiffel Tower in Paris to flower fields of the Netherlands, there’s always something new and exciting to see. In this gallery, you’ll find just some of the must-see landmarks scattered throughout Europe in this gallery. Get to know a little about them here so you know which ones to add to your trip itinerary.
Panna Cotta Asparagi di Santena is different type of panna cotta
This top quality bean is highly popular due to its rich properties and delicate flavour.
- 1 kg of boiled potatoes
- potato flour
- 2-3 eggs
- 1-2 tablespoons of butter
- serve with: clear butter, scratchings of smoked bacon or fried onion