EducationPhase 2Traditional European food

• Wiener Schnitzel is a traditional Austrian dish.

• Traditionally, veal was used for the classic Viennese Schnitzel, but nowadays pork meat has become more popular.

• The typical coating is flour, whisked eggs

and breadcrumbs.

Wiener Schnitzel/Viennese Schnitzel

• Waffles are a traditional Belgian dish.

• Waffles are baked on hot irons and are traditionally eaten on certain holidays and at local village fairs.

• The main ingredients of waffles are flour, eggs, milk, water, butter/margarine, sugar and yeast.

Belgian (Brussels) waffles/Brusselse beslagwafel

• Pumpkin pastry is a traditional Bulgarian dish.

• Autumn in Bulgaria provides a rich variety of fruit and vegetables - pumpkin is very popular.

• For decades pumpkins have been served Bulgarian tables as pumpkin pastry Sladkish ot tikva

– even at Christmas.

Pumpkin pastry/Sladkish ot tikva

• Dresden fruit loaf is a traditional dish from Dresden, a city situated in Germany.

• It is typically made around Christmas and symbolises Jesus wrapped in a blanket.

• The sweet Christmas pastry is made of yeast dough, raisins, almonds, candied lemon and

orange peel.

Dresden fruit loaf/Dresdener Stollen

• Pizza Napoletana Margherita was created in 1889 as a tribute to the Queen of Italy, Margherita di Savoia, on a visit to Naples.

• The authentic recipe includes local ingredients such as San Marzano tomatoes and Mozzarella Campana.

• The base is made from wheat flour, yeast, water and salt.

Pizza Napoletana Margharita

• Cold beetroot soup is a traditional dish from Lithuania, with the first recipe documented in 1936.

• It is made of milk, kefir, beetroot, sour cream, eggs, spring onions and fresh cucumber, and is usually served with potatoes.

Cold fresh beetroot soup/Šaltibaršciai

• Bigos is one of the most famous and popular Polish dishes.

• This stew is made from a large quantity of sauerkraut and a variety of meats and meat products. Onions, dried mushrooms, red wine, herbs and spices are also added. Prunes give this dish a subtle sweet taste.

Polish stew/Bigos

• Pulpo a la Gallega ‘a feira’ is a traditional dish from Galicia, Spain, often served at traditional fairs and markets of rural parts of Galicia however its consumption has been extended throughout Spain.

• Its main ingredients are octopus, potatoes and onions. It is seasoned with salt and sweet and spicy paprika.

Galician octopus/Pulpo a la Gallega ‘a feira’