At the bottom of the page are links to the first 7 "Borderless Cuisine" posts.

Slovenia, Austria, Italy, Croatia and Hungary

Local cuisine is under a considerable influence of the neighboring countries’ cuisines: Austria, Italy, Croatia and Hungary. Its basis is cereals, dairy products, meat (especially pork), sea and fresh-water fish, vegetables, beans, olives and grape.

Slovenia has borrowed sausage from other countries.

LINK to Slovenian sausage recipes and miscellaneous

Flancati or Pohanje - is a rough puff pastry.

LINK to Flancati Recipe

Wiener Schnitzel is a breaded veal dish.

LINK to Wiener Schnitzel Recipe

and strudel from Austrian cuisine which is also prepared in Croatia, Slovenia, Italy and Hungary.

LINK to Austrian Strudel recipe

with a photo for each step

Among popular Italian dishes, which can be tasted in Slovenia, there are almost all kinds of dishes made from pasta (testenine),

potato dumplings called gnocchi,

LINK to Classic Italian Potato Gnocchi Recipe

with Video

Gnocchi are also eaten in Croatia, France, Poland, Slovenia and South America (several Italians settled in SA)

LINK TO Slovenian gnocchi VIDEO

pizza (pica), risotto (rižota) and zlikrofi,

which resemble ravioli a lot.

LINK to Zlikrofi-dumplings recipe

Hungarian cuisine has gifted the local one with goulash (golaz), braised chicken or beef (paprikas) and palacink – thin pancakes which are filled with jam or nuts and chocolate is poured over them. Apple pie and meat double-cake (burek) relate to the main Balkan dishes.

LINK 4 - Peruvian Pesto, Italian Pesto, French Pistou and Persillade and Argentinian Chimichurri

http://internationalfoodblog.blogspot.com/2017/06/international-bordeless-cuisine-4.html#.WnNtWWnwapo

LINK 5: Phyllo or Filo or fillo dough or pastry - Part 1

http://internationalfoodblog.blogspot.com/2017/08/international-borderless-cuisine-phyllo.html#.WnNw3mnwapo

LINK 5-2: Phyllo or Filo or fillo dough or pastry - Part 2

http://internationalfoodblog.blogspot.com/2017/08/international-borderless-cuisine-5.html#.WnNxoGnwapo

LINK 6: A REVISIT TO GRIKO (ancient Greek civilization still existing in Puglia and Sicily) ITALY -

http://internationalfoodblog.blogspot.com/2017/10/international-borderless-cuisine.html#.WnNzb2nwapo

LINK 7: Germany, Switzerland and Austria

http://internationalfoodblog.blogspot.com/2017/12/international-borderless-cuisine.html#.WnN1KWnwapo

German cuisine varies from region to region. The southern regions of Bavaria and Swabia, for instance, share a culinary culture with Switzerland and Austria In all regions, meat is often eaten in sausage form.

German sausages:

Swiss sausages:

Austrian Sausages

Spatzle

Spätzle (Swabian diminutive plural of Spatz, thus literally "little sparrows", also Spätzli or Chnöpfli in Switzerland or Knöpfle or Hungarian Nokedli, Csipetke or Galuska) are a kind of soft egg noodle found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Moselle and South Tyrol.

Today in Germany, spätzle are largely considered a "Swabian speciality" and are generally associated with the German state of Baden-Wurttemberg. In France they are associated with Alsace and Moselle. The total estimated annual commercial production of spätzle in Germany is approximately 40,000 tons. Pre-made spätzle are also available internationally from companies such as Maggi, a division of Nestle.

German Spatzle

Swiss Spatzle

Austrian Spatzle

Rye Bread

Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than white bread and is often darker in color and stronger in flavor.