In the preceding years, the Zalaegerszeg Wild Game Stew and Wine – Zala Specialities Festival was signed as Downtown Harvest in the event calendar of the town. The gastrotheme of the festival is the unique and inimitable forests of Zala, the game and the area of Göcsej.


Cheeses are, by excellence, part of the South Carpathians culinary and cultural tradition and its diversity is given by its high pastures and specific production techniques. Our route goes from East towards West along the Cindrel Mountains and passes through stunning places!

The festival, at its second edition, aims to promote the local food culture from Southern Transylvania. The visitors will have the opportunity to discover and understand the authentic local gastronomy, both food and seasonal recipes, through seven culinary events.

Steak Tartare Recipes

After several years of absence, snack bars or "milk bars" are returning in growing numbers to the streets of Polish cities. They are small bistros open 24/7 where you can enjoy a shot of vodka and a traditional snach "on the hop", or try old-school staple bar foods like this steak tartare.

Poish forests have an abundance of wilde game and it is no wonder that traditional Polish cuisine has been so rich in game for centuries.

Gala dinner and background music for a culinary interpretation of the pearls of the territory.

Every year on the third Sunday in July a unique gastronomic event and contest is held in Nin, where each family presents their Sokol (a dried/cured pork neck meat product) to the public and to the jury who announces the winner of the annual event.

Shishche or grilled meat pieces on spits is a delicious and very popular dish all over Bulgaria, usually prepared on barbeques. Shishche is certainly present on the menu of every picnic in the countryside, along with kebapches, meat balls and steaks.

It was 990 A.D. when Archbishop Sigeric wrote down the 79 stages of his journey "de Roma usque ad mare" (from Rome to the sea) during his way back from Rome to the Episcopal seat of Canterbury (Durovernum in Latin), his birthplace.

This local breed of sheep is found in Germany, within the wetlands of the Diepholzer Moorniederung nature reserve. Its meat is typically tender, with a high degree of characteristic flavour and good colour stability. The major factor in the breed’s conservation is the existence of three breeding farms.