Set sail on Europe’s high seas with a cruise. Explore the water and coastal destinations of one of Europe’s many cruise options, from big luxury cruise lines to chartering a small fishing boat.
Admire the works of da Vinci, Rembrandt and Klimt firsthand at some of the finest classical art museums in the world.
How architecture and contrasts changed Europe’s cities
Europe’s beaches are rated amongst the world’s best for a variety of reasons: their stunning scenery, their unique nature and their lively entertainment offerings. Here is a selection of some of the most unique spots Europe’s coastline has to offer.
Feta is Greek’s main cheese being made since ancient times. It is produced from sheep’s milk or a mixture of sheep and goat’s milk, where goat’s milk cannot exceed more than 30% of the total product. This cheese is characterised by its white colour, lightly acidic flavour and rich aroma.
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.
On the banks of the rushing Kroparica Stream, in the shade of the forested Jelovica Plateau, one of the major iron-forging Slovenian centres lies hidden away: Kropa. Every year, in July, the town celebrates a typical festival focused on the centuries-old iron-forging tradition where visitors can enjoy the preserved iron forgersʼ cuisine, customs and excellent singing.
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The most typical Slovak national food is Bryndzové Halušky with bacon. This is made from potato dough mixed with a special kind of sheep cheese – „bryndza“ that tastes best in the so called cottages of shepherds or mountain chalets. The dish is topped by fried bacon lardons and some of the fat. Bryndzové halušky is best eaten with buttermilk or acidified milk. Slovakia can boast a remarkable world curiosity. Every year, in the mountain village of Turecká at the foot of the Veľká Fatra mountains, lovers of bryndzové halušky meet at the European championship for cooking and consuming of this dish.
The Valpolicella, Euganei-Berici and del Grappa Extra Virgin Olive Oils are different types of olive oils, but all with a fruity taste and a slightly bitter hint.
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 Viennese certainly did not invent the chocolate cake. The reputation of the Sachertorte outdoing any chocolate cake is owed to Eduard Sacher. The cook at the House of Metternich managed to make it famous as one of the best dishes of the Austrian cuisine.