Flowers and Food with 10 festivals around Europe

by Wednesday, April 1, 2015

Ten flower festival is one of the most exciting in Europe are a good excuse to go chasing local delicacies that maybe even you have never tasted. Starting from designer tips Wimduthe largest European platform for finding private apartments in the city – that in view of the 10 The most exciting Flower Festival of Europe suggests goals and stay really cool solutions, your GG you what taste if you leave any of these flower festival.

Madeira: a garden in the middle of the Atlantic

Madeira celebrates spring with two days of fEstival: the 18 and 19 April the island will be the scene of concerts of classical and traditional music, cabaret and dancing, sumptuous floral decorations, parades of floats and a splendid view at the ' floral "Ateneu Comerial". The moment entirely dedicated to smaller will be the construction of the "wall of hope", made entirely with flowers of the island.

Madeira has a wide variety of fresh and high quality products that guarantee a particularly tasty culinary tradition, as fish (tuna, swordfish, cuttlefish, squid, cod and shellfish) prepared roast or soup, fruits and vegetables. Don't miss the grilled meats or stews to accompany the famous Madeira sauce and, dulcis in fundo, Madeira cake. As for the wine, not only Madeira, the island offers excellent white wines and rosé wines.

Salzburg: holiday in natural style

A few kilometres from Salzburg lies the picturesque town of Seeham, Nestled on the western shore of Lake Obertrum; Here the 19 April We are celebrating the Seehamer Fest entirely dedicated to APIs, they play a vital role in keeping alive the landscape typical of the place. The beating heart of this small festival is the farmers market, where you can enjoy all kinds of delicacies typical of the region.

Among the most important dishes Salzburg cuisine There are certainly soups served usually at the beginning of the meal. The “Rindsuppe” is a carrot soup, parsley, onions, beef and celery; the “Eachtilingsuppe is a potato soup. Milk and eggs; the “Klachelsuppe” It is made of pork. The dishes are usually based on meat; the Salzburger Land is a region rich of game as: (wild boars, Deer, Chamois), livestock is raised, especially sheep. The Lamb of the Tennengau is particularly appreciated, these parts, and always in the zone produces a tasty cheese. It must be said that in this region there are also numerous rivers, You can also find fish dishes, but the most common are the specialities meatballs of meat ("Fleischkknödel") and beer stew ("Bierfleisch"); but we must not forget the classic boiled sausages with mustard and chops ("Schnitzel"), famous throughout Austria.

Amsterdam: Tulip mon amour

Is there perhaps someone who at least once in their lifetime has not associated with Holland at the word "Tulip"? Difficult to think otherwise. Moreover, the Dutch, the tulips have an inordinate passion, in this flower so delicate devote a Festival from 24 al 26 April, including a huge Flower Parade along the historic Canal that runs from Noordwijk to Haarlem. On the last day of this colorful event is scheduled to arrive by boats and wagons decorated in the market square of Haarlem for one final show is nothing short of sensational.

The Dutch cuisine does not possess many typical dishes, It is famous for soups (There are even some chains ' takeout ') and wide use of potatoes, for fresh seafood and especially herring (' haring ', marinated or smoked sold in fish markets and stalls can be enjoyed on the spot). However it has some specialties to try, such as omelet (called 'pannekoeken’) sweet and savory with stuffing as desired; the croquettes, kind of croquettes filled with meat or cheese and vegetables. The famous cheese: There are approximately 70 different quality, even flavored, ranging from jong (young) to alter (seasoned); Gouda and Edamer are definitely more famous names. And souvenirs can not miss the classic accessory for slicing.
Among the desserts from the delicious apple pies (' appeltart ') often served with fresh whipped cream; the ' siropwaffels ' (sort of stuffed waffles with sugar syrup, sold packaged but also cool); the hagels ' (chocolate flakes to spread on bread with butter); the poffertijes (small species pannekoeken to eat hot with butter and icing sugar); and between the candies licorice (' drop ').

Amsterdam is a blend of cultures and then the main attraction is definitely the "non-Dutch cuisine: Chinese, Japanese, Indiana, Thai, Portuguese, greca, Turkey, Tibet and so on so forth.... An opportunity to broaden their culinary horizons.

A beer in a pub and café (with an outdoor terrace on sunny days) scattered around the city, a veritable rite: Heineken, Grolsche Amstel and most famous brands. Another typical alcoholic drink served in café is the "janever", Juniper brandy available in various types including flavoured.

Copenhagen: a little piece of Japan in Europe!

It is well known that traditionally the Sakura Cherry Blossom Festival is held in Japan but ... in 2006 a wealthy businessman traveling to Europe decided to plant 200 Cherry trees in Copenhagen. The trees are now grown up and although the Danish capital away from Japan well 8.665 miles, so in a kind of modern fairy tale 25 and 26 April will attend a celebration in Japanese style, in a meeting Monday of foods, aromas and flavours in the shade of cherry blossoms.

In Copenhagen the main meals are two: breakfast and dinner. Lunch, Instead, is consumed quickly and, often, outside the home. Breakfast can have both salty and sweet base, but forget the coffee with milk, that is not part of the tradition and are served only in some hotels and hostels. In Copenhagen, for breakfast you can enjoy of the bread with jam and yogurt for the sweet, While the savory are frequent, If the weather is nice, marinated herring with bread of various types or, as the Nordic tradition wants, eggs and sausages. One snack very popular is the so-called smørrebrød, a Canapé of rye bread (wholemeal or white or) with Pate or served with charcuterie sauce, cheese, vegetables, caviar. According to tradition, the smørrebrød fish should be served with more typical of the place. If you love soups, Copenhagen will satisfy you for the variety: eel soup (Alesuppe), soup with Kale (Gronkalsupper), bean with Bacon soup, sausage and vegetables (Gule ærter), Chervil soup with poached eggs (Kørvelsuppe), with goose entrails soup with apples, plums and dumplings (Kresesuppe), sweet soup with bread and beer (Kresesuppe) and, Finally, the delicious, as well as substantial yellow lentil soup or peas and pork ( Gule Ærter med flaesk). The fish, Obviously, is always the preferred character of Danes: salmon, trout and codfish are almost ubiquitous, served in tomato sauce, with the parsley or roasted. The Danish fish par excellence is the herring, consumed especially sweet and sour marinade. A very special dish is the Fiskefars, a batter of ground fish, butter, flour and cream, usually served with boiled potatoes. If the fish is not to your liking, do not be afraid, excellent also the meat dishes: spicy sausages (Medisterpølser) , or the delicious roast duck stuffed with apples and prunes (Stegt and). And desserts? Enjoy the dessert with cream and apples (Æblekage) , Donuts sprinkled with sugar ( Æbleskiver), Jam filled pancakes (Pandekage) or the great ring-shaped cake, stuffed with cooked fruit (Fløderand). To finish, in Copenhagen you can accompany your meal with traditional domestic beers, Tuborg and Carlsberg.

Split: What is the flower ... more beautiful than realm?

Each year Split, the second largest city in Croatia, turns into a huge flowery field. From 25 al 27 April all the florists in the region give off their limbs and the wonderful flowers that grow. This is a real competition that makes the city a rainbow of colors and culminating in the awards for the most beautiful flower in the country.

The gastronomy of Split (Split) falls within the wider Mediterranean cuisine, which means first a wide variety of fine fish dishes, Ham, cheese and meat specialities which, Thanks to the rich pastures of minerals, has a particular taste. In addition to typical dishes, You should certainly mention the trattorias popolaresche Split district Varoš, in the Centre, original local dishes that offer. Don't miss the Dalmatian Pastizzada – stuffed with beef Bacon, garlic and cloves, matured and then cooked in wine – and Soparnik, traditional dishes of pasta almissano, Swiss chard and aglI.

Hamburg: Fireworks and music are confirming the Flower Festival

The inhabitants of Jork, a small village on the outskirts of Hamburg, celebrate this year their Festival of the flowers in the folk costumes 2 and the 3 may, carrying on a tradition that is renewed by the 1981; the highlight is the culmination with a huge Garland of flowers of the Queen which is carried through the streets on a wagon while sitting next to her the King wears special clothing symbol of fertility brought by Spring. To close the festival Fireworks and a grand musical concert.

What you eat? The fish like herring and smoked mackerel, vieralndes body art (fat goose stuffed potatoes), the grunkohl art Burger (green cabbage with sausage and pork cheeks) and labskaus, salted meat and fish with mashed potatoes. Hamburg is also the most tempting of all Germany with its fantastic Marzipan, sweet and delicious marzipan from Lübeck.

Girona: the magic of flowers near Barcelona

Every year the Catalan city of Girona, Nestled on the banks of the river Onyar, greets the arrival of spring with the Festival Temps de Flors that reaches its peak in the days between 9 and the 17 may when the palazzo comunale is progressively covered with an impressive and colorful decoration of flowers of all species. What about you, you have already done your suitcase?

Fresh products that can be found among the daily fruit and vegetable and fish markets of Girona were born, in a blend of tradition and culinary art, the best-known specialties: by porcini mushrooms in olive oil to main courses, typical blood sausages served with white beans, passing to rice and the typical Mediterranean cod, from traditional Spanish tortillas to snail dishes, imported from France. Strawberries and cherries go in summer wine served in the characteristic goose beak jug, This will put. One of the characteristics of gironense cuisine is to mix different flavors in the Pan: sweet and savory, fish and meat, to create something special and unexpected. Girona: the hard core of Catalan culture, that needs a thousand different influences its uniqueness. It is precisely for having succeeded in combining culture and identity, fostering not only the cuisine but also the emergence of artistic and theatrical movements, the city is also known by the name of Petita Florencia, the small Florence catalana.

Sicily: a floral beauty road tunnel

The tiny town of Noto – known worldwide as “Rock Garden” as well as for its Baroque beauty – It was declared a UNESCO World Heritage site in 2001 and if that's not enough to arouse interest and curiosity for this charming place, You can then let try by Flower Festival that from 16 al 17 may enchants with immense buildings, mosaics, parades, artwork and carpets all strictly made only with flowers.

Unable to list all the typical Sicilian dishes, from the balls to the pasta alla norma, from cannoli to cassata, There is plenty of choice. Even with the wine don't mess, frontrunner Nero d'Avola, Nerello Mascalese, the Etna Rosso and Bianco, the passito di Pantelleria… and chi più ne ha più ne metta…

Avignon: Lavender-scented living room

The undisputed symbol of southern France, Lavender has a color and a scent like no other! Each year the 15 August, the small town of Sault celebrates the harvest of lavender with an extravagant feast of parades, music and a distinctive market held by local farmers. Ready and then starting to experience firsthand the rural French life and enjoy all the flavors of the region? A visit to Avignon, City from superb gastronomic traditions, is the perfect opportunity to learn about the many Provencal specialties: from Let Us Provençal (stuffed Provencal vegetables) al Daube Provencal (beef stew baked in a Cote du Rhone, a Provençal red wine), without forgetting the typical bruschetta (with Zucchini and peppers), the Gratin (from tomatoes), the Octopus.
More typically avignonesi are: the "Tian Aubergine” (tiella floured and fried eggplant in olive oil) and theRatatouille (vegetable stew served with garlic mayonnaise and herbs). Among the desserts we remember the "Papalines de Avignon”, yummy chocolate based sweets, sugar and liquor of oregano (l'origan du Comtat).
The city, located in the famous "Côtes du Rhône”, It is surrounded by large vineyards, developed in the 14th century and Avignon It is famous for the quality of its Red wines. Between these, the most famous is the Châteauneuf-du-Pape, produced with ben 13 grape types.

Milan: flowers that last

If time is short and you can opt for a trip outside, This is the ideal solution. Every five years, In fact, the small town of Carzano, on the islet of Monte Isola, organizes the Feast of the Holy Cross where all the local families gather together for about 200.000 paper flowers in all colors possible. Folding techniques are complex and transmitted with great pride from generation to generation. Once the folding stage, the bind paper flowers to pine branches to decorate the town and this year will finally attend the feast among the 14 and the 20 September.

Risotto, Ossobuco, elephant ear… Paired with a Franciacorta or Sfurzat, just to cite two fine wines of Lombardy. There is much more, Of course, Since Milano is the navel of the world of Italian haute cuisine.


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