A festival rich in traditions, during which aspiring bakers are boasting with the world’s largest bread product records. 

Since 2003 the South Tyrolean Bread and Strudel Festival has been offering a vast variety of freshly baked bread and original South Tyrolean apple strudel. 20 bakeries and pastry shops offer local specialties from all areas of the region. The visitors have the opportunity to gain insight into the baking tradition of South Tyrol and to enjoy numerous delicacies made from local products in one of South Tyrol’s most beautiful squares, the cathedral square of Bressanone/Brixen.

As part of the celebrations around the Opendoors of the European institutions, several entertainment activities will be held around the theme of bread and accompanying products.

Seeking to experience Maltese culture and traditions in one place? Then a night in Casal Fornaro is the right choice! Visitors of the Festival will have the chance to enjoy the town that was once known as the town of the bakeries.

Genuine traditional Maltese food, folk songs, street drama, cultural exhibitions are all part of the entertainment programme. 

Finnish eat a lot of bread and they consume it even 50kg/110lbs each, every year! One of the most popular and traditional breads in Finland is Rye Bread (Ruisleipä). There are many recipes for this dark bread and each part of Finland seems to have their own traditional way of making it. Here is one basic recipe for good and healthy fiber rich Finnish Rye Bread.

Cherries in spring, wine in autumn.

Vines in vineyards, wines in wine cellars.

Cviček is to the region of Dolenjska what red and white Bizeljčan and Sremičan are to this area. In addition to these blended wines, a varietal Pinot Noir, Modra Frankinja, Zeleni Silvanec, Chardonnay, Laški Riesling, Sauvignon, Šipon, Renski Riesling and Pinot Blanc are maturing in wine cellars all across the region.

Wine and the oldest pharmacy.

Well-known wines are made from the fruits of the noble vineyards of Laški Riesling, Sauvignon, Pinot Blanc, Chardonnay, Zeleni Silvanec, Renski Riesling, Ranina, Rizvanec, Žlahtnina, Kerner, Modra Frankinja, Pinot, Žametovka, Portugalka, Kraljevina and Šentlovrenka. Along with Virštanjčan, a nice white or red local wine which has been popular for a long time, more and more top quality wines are grown here.

Bread is a symbol of food in Lihuania’s culture where it is repared with rye flower and imprinted with the sign of the cross that it never runs out.

Rye bread has always been one of the staple foods in Latvian homes and, even today, represents a symbolic component of Latvian national identity. 'Salinātā rudzu rupjmaize' owes its specific character to its recipe and the highly specific technique used in its production, which does not involve the use of baker’s yeast.