Delicious and healthy: avocado milkshake


Passion fruit, mango or papaya: you don't have to transport exotic fruits from overseas. They also grow in southern Spain. The region around Malaga, for example, harvests around 50,000 tonnes of avocados every year. In Axarquía, they make a refreshing milkshake with them. Read more...

Friuli-Venetia's national dish: Frico with potatoes

A hot pan, in which cheese melts until it is crispy and brown, refined with onion and potatoes. Frico is a speciality from Friuli and Veneto. The nutritious classic is child's play to prepare, but it only succeeds with the right cheese: Montasio. Read more...

Born out of necessity: Knieperkohl with smoked pork loin

Originally a poor man's food, created during the 30 Years' War when the farmers' fields in Brandenburg were devastated, Knieperkohl - made from sour pickled blue cabbage, cherry and vine leaves - is now the national dish of the Prignitzers. Read more...

Delicious Calories: Älplermacaroni

Gruyère is the home of the world-famous Gruyère cheese. And the delicious double cream. The full-fat cream goes wonderfully with sweets and desserts but also with hearty dishes such as Älplermacaroni. Read more...

Extravagant Dessert: Crespillos

Crespillos, borage leaves turned in batter and deep-fried, are a speciality of Barbastro in Aragon and the protagonist of a gastronomic festival in the capital of the Comarca of Somontano.Read more...

Kabeljau-Kroketten

Finger food at its best: Pastéis de Bacalhau

Cod is considered the national dish of the Portuguese; it is said that the country's cuisine knows more than a thousand variations of its preparation. One of the tastiest: cod croquettes. Read more...

Tortelli Cremaschi

Spicy-sweet filling: Tortelli from Crema

Venetian traders brought almonds, nutmeg and mace to northern Italy in the 14th century. Clever cooks from the province of Cremona made a spicy-sweet filling for their tortelli by adding sultanas and candied lemon peel. Read more...

From poor man's food to delicacy: Farina Bóna

It must be as fine as silk threads: The Farina Bóna. Then the cooks create imaginative dishes from the roasted maize flour  - once a poor man's food for the inhabitants of the Onsernone valley. Read more...

Liquid core, crispy crust: Canelés de Bordeaux

Liquid core, crispy crust: Canelés de Bordeaux

The pastry is a true Bordeaux speciality that can actually only be enjoyed in Bordeaux. Or you can make them fresh at home. Read more...

Luftig-zart und zuckersüß: Der Kaiserschmarrn

Airy-tender and sugary-sweet: Kaiserschmarrn

Kaiserschmarrn is one of Austria's most popular pastries and always consists of the basic ingredients milk, flour, egg yolk, beaten egg white and sugar. Read more...

Spaniens Nationalgericht: Paella Valenciana

Spain's national dish: Paella Valenciana

Once a simple field dish of Valencian farm workers, today the most famous dish in Spain: the Paella Valenciana Read more...

 

 

Breton scallops

Typical Breton: Scallops with apples in whisky sauce

Apple, scallop and salted butter: three typical Breton products combine to form a harmonious unit - and get the right kick from the whisky. Read more...

Brodetta all Anconnitana

Everything the sea has to offer: Fish stew from the Marche

Squid and calamari, mullet and frogfish, small crabs and mussels: a real brodetta all anconnitana includes up to 13 different fish and seafood. Read more...

Matjes mit Mango

Extravagant: Matjes meets Mango

In the Middle Ages, the Dutch invented the process of maturing young herring in a brine using the fish's own enzymes. This makes the fish particularly tender and its protein even easier to digest. Read more...

Sailor's meal: Labskaus with herring

Sailor's meal: Labskaus with herring

A reddish-brown porridge with a fried egg and herring on top. The Labskaus is no beauty when served on a plate, but the traditional sailor's dish is extremely popular, and not only in northern Germany. Read more...

Basque national dish: Bacalao pil pil

Shaken not Stirred: Bacalao pil pil

As early as the Middle Ages, Basque fishermen went to Newfoundland in search of whales and cod. The dried stockfish, the bacalao, was then served in countless variations. Read more...

Glowing red and hot as hell: Hungarian fish soup

Glowing red and hot as hell: Hungarian Fish Soup

Whether from the Danube, the Tisza or Lake Balaton: every region in Hungary cooks fish soup in its own way. And each one claims that its recipe is the best. What they all have in common is the use of paprika powder and hot peppers. Read more...

Stuffed olives from Ascoli Piceno

Refined: Stuffed olives from Ascoli Piceno 

Small stone, big fruit: The Tenera olive is more suitable for stuffing than any other. In Ascoli Piceno, in the south of the Italian region of Marche, resourceful cooks have turned it into a popular treat throughout Italy. Read more...

Risotto all’isolana

Steady stirring brings success: Risotto all'isolana

Risotto is one of the most popular dishes in northern Italy - and every region has its own recipe. The important thing is the right type of rice, constant stirring and constant adding of broth during the cooking process. Read more...