The traditional holiday of Spodnja Idrija attracts many visitors and pilgrims every year. The centre of the celebration is the picturesque church of Our Lady of Assumption, known as Marija na Skalci (Mary on the Rock). A solemn mass is given there every year, followed by a great local feast. According to an old tradition,’štruklji’ (dumplings) were cooked, small wreaths were made, all accompanied by dancing and singing in the whole village.

During the summer many fruits ripen, so they have also become part of the traditional Slovak recipes. The cooked dough dishes are some of the most popular among them, where besides gnocchi and  noodles, potato dumplings with fruit belong to. Many different kinds of fruit can be used for its preparation, but the most common are cherries, strawberries, apricots, plums and  blueberries.

The most typical Slovak national food is Bryndzové Halušky with bacon. This is made from potato dough mixed with a special kind of sheep cheese – „bryndza“ that tastes best in the so called cottages of shepherds or mountain chalets.

The dish is topped by fried bacon lardons and some of the fat. Bryndzové halušky is best eaten with buttermilk or acidified milk.

Dumplings are the epitome of the South Tyrolean cuisine and an indispensable part of every menu. Dumplings are made of South Tyrolean white bread, which is dried and cut into cubes for making dumplings. The basic dough is made of type 00 white flour, South Tyrolean milk, pasteurised free-range eggs, fresh or frozen onions, dried, fresh or frozen parsley and chives if desired. South Tyrolean speck dumplings contain 15 – 20 % diced speck (PGI).

The apricot dumpling, or Marillenknödel, is emblematic for the Wachau region. And it is also a clear illustration of how the Austrian people are open to other cultures. This delicacy combines what is originally a Chinese fruit (the apricot) with a plant from Polynesia (sugar) and an Upper Austrian idea for preparing food (the dumpling).

Something which is not  yet entirely proven for serious students of linguistics, but is readily apparent to Italophile Austrian gastronomes: the similarity, which is not just a linguistic one, between Austrian dumplings (“Nockerln”) and Italian gnocchi (pronounced: gnoki).

Tirol Dumplings Recipes

Culinary history has always been notable for successfully overcoming political boundaries. For instance, the history of the origins of the Tirol dumpling is in no way restricted to today’s Tirol. Although first recorded in a Tirol cookery book in the 16th century, spicy dumplings had been known fully 400 years earlier in areas of what is now Italy. This is demonstrated by a “fresco with dumplings” in the castle chapel in Hocheppan (Castel d’Appiano).

The specialities of regional cuisine are something not to be missed while travelling around Poland. They are extremly diverse due to different agricultural conditions, customs and traditions.These potato dumplings -Kluski Śląskie in Polish- originally come from the region of Silesia but nowadays it is very popular across the country.

Sauerbraten Recipes

Sauerbraten and Potato Dumplings, a true German favorite

Idrija and its vicinity excel in offering very tempting dishes, desserts and drinks. The most famous culinary specialty is ‘idrijski žlikrofi’, one of the most important local and national traditional dishes. Made of dough, filled with potato stuffing and formed in a specific shape,  served with ‘bakalca’, a sauce of mutton and vegetables, ‘žlikrofi’ is a delicious and refined treat.