Croatian cuisine

By the standards of Bologna, Simona Scapin is a mortadella upstart. That's not only because she's young and the sole local producer of certified organic mortadella. Nor is it just because her family has been making mortadella for a mere four decades in the city where the recipe was ordained by papal authority in 1661.

Ljubljana – Primary schools and kindergartens will serve traditional Slovenian breakfast on Slovenian Food Day, introducing a novelty this year – a story about traditional farmer dish – to further raise the youth’s awareness of local food and eating habits, also to reduce the amount of food waste and climate impact.

Ljubljana – A consortium of EU-wide protected crops and food products from Slovenia was established this week at the initiative of the Slovenian Beekeepers’ Association. The consortium will aim to promote the products, act as a united front in providing promotional funds and work on regulating the area, the association said.

Mucize Lezzetler'in bugünkü menüsünde Çiğ Börek var!(Sponsorlu İçerik)

A series of lapses continues: Vice-President of the Assembly called Italian president "Mr. Mortadella"

Igor Becic, Vice-President of the Serbian parliament called Italian president "Mortadela" instead of Matarella, and when he tried to correct himself, he failed again.

A noodle, potato soup or a polenta pudding could be among the dishes the housewives may put on the Lent days' table. If we add here a cake with nuts, the menu would be complete, healthy and tasty.

Photo credit: (c) Maria MITRICA / AGERPRES ARCHIVE

Sister Lucia of Timisoara unveils the secrets of tailoring these less sophisticated, yet delicious meals.