From centuries-old wine cellars and family farms to hands-on baking workshops and a remarkable journey through historical cuisine, the Culinary Heritage Study Tour in Slovenia offered days filled with inspiration, unforgettable flavours and genuine hospitality. The rolling vineyards, picturesque villages and welcoming family businesses of Slovenia’s Štajerska region provided a wonderful setting for this year’s Culinary Heritage Study Tour, organised together with the World Fo

Miina greets you with a warm smile and hearty traditional food in Kaustinen In Kaustinen, food does not stand alone. It belongs to music, stories, family traditions, local landscapes and the quiet knowledge carried by people who know where ingredients come from and why certain dishes matter. This is the world of A’la Miina, now certified by the Culinary Heritage network. Led by Miina Aronen, A’la Miina is a small but deeply rooted food business that brings together catering,

Culinary Heritage Study Tours makes an essential and important role for exchanging the knowledge and ideas as well as sharing values...

Every year in early spring the spicy leaves of the wild garlic sprout in many places on the Island of Rügen. Its fragrance greets you...

Culinary Heritage Skåne - or Regional Matkultur Skåne as they say in Sweden - is very proactive when it comes to marketing and...

Fancy visiting a farm? Go and visit Bauer Lange in Vorpommern-Rügen! Their rustic restaurant are serving delicious seasonal dishes -...

In the middle of December, an exciting international competition “Local food of Latgale region and Utena district” took place in frame of...

One of the most important food fairs in Poland was held in Poznan this past weekend since it was time for Smaki Regionow (Tastes of the...

Pour into the pot pre-cooked vegetable broth add bay leaf and allspice. Boil the broth. Cut into cubes bacon, sausage, onion, and fry in...

Boil portions of chicken and duck, then pour off the water and rinse the meat, cover again with water, add all the vegetables and spices....

Rub spices and a little oil on the goose leg and leave it for about 4 hours. The pickled legs are put on a tray and add prunes, dried...

Rinse chanterelles with water in a bowl, and each mushroom clean of residue sand. Cook chanterelles in milk for about 30 minutes of...

Rinse chanterelles with water in a bowl, and each mushroom clean of residue sand. Cook chanterelles in milk for about 30 minutes of...

Boil the goose meat with vegetables. Cool it and remove the bones. Remove the boiled vegetables from bouillon. Soak the liver in milk for...

Separate the eggs for the dough. Beat the egg white with salt and 150 g sugar (let it trickle in slowly) until stiff. Beat the egg yolks...

Fry vegetables with shrimp shells until they are golden. Season with salt and pepper and deglaze with white wine. Pour water on and add...

Picture contributed by Rüdiger Schestag (ruediger-schestag.de) 1. Dice the onions. Peel and finely dice the carrots. Core the paprika and...

The fish: Wash the turbot fillets, pat dry with a clean kitchen towel and portion. Flour the fish easily from one side. Then cook the...

1. Sauté the bacon and 50 g onion cubes in butter. Add the apricots and cranberry jam and cook briefly. 2. Plate the meat thinly, lay out...

1. To prepare the breading fill the walnuts in a freezer bag, seal well and crumble coarsely with a meat tenderizer. 2. Grate the dark...