Chocolate eggs and doves – Easter in Italy
People are preparing to celebrate Easter all over the world. Let’s see what is happening in Italy.
Cooking with grandma (Italy): pasta alla carbonara
Today in “Cooking with grandma”, I’m going to show you how to make a famous Italian recipe born in Lazio, a region of Rome: pasta with “carbonara” sauce.
Cooking with grandma (Spain): Potato Omelet
In this episode of “Cooking with Grandma” we’ll show you how to cook the famous ‘Tortilla de Patata’ (potato omelet), also known as Spanish omelet.
Meeting in a Café: Our Favourites Around Europe
We have compiled some the best cafés around Europe: Places we like to go to because of their setting, their history or because they simply make great coffee. Have a look around and send us your favourite.
Fusion Market: an explosion of foreign flavours
The urban jungle of Lisbon offers a fusion space where the ancient and the modern mix with cuisine and culture from around the world.
Cooking with Grandma (Germany): Black Forest Spätzle
In this episode of “Cooking with Grandma”, Maria and her grandmother make a Southern German classic: Spätzle, a type of egg noodle.
Cooking the politically incorrect way
Meet the ‘the most politically incorrect’ chef in Portugal, Ljubomir Stanišić. Born in Sarajevo and raised in Belgrade, he is now showing the world what he has learned from his mother, including some of the most typical dishes from the former state of Yugoslavia.
An armour of fur and beads
To be dependent on food donations is unpleasant for many. Read here the story of a grandmother who overcomes her shame and demonstrates how beneficial the support of others can be.
Cooking with Grandma (and Mum): Macedonian
From a small piece of land, situated in the center of the Balkans, come incredibly tasty traditional dishes that I doubt anyone (Macedonian or foreign) can resist.
Cooking With Grandma (Armenia): Tolma
In this episode of “Cooking with Grandma”, Tatev and her grandmother make an all-time favorite from Armenia: Tolma- meat stuffed into some kind of vegetable (bell pepper, tomato, eggplant) or wrapped in a leaf (vine leaf or cabbage), cooked in a very, very big pot.
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