During these summer days, let's experience the charming ambiance and superb cuisine of the Grand Hotel Union.
Culinary
Summer-autumn fruits collected in sweet and tasty jams. They pick fruit near their home or in the Vipava valley, but only get citrus fruits from Sicily.
Cooking can be fast, healthy and fun. This time, delicious pasta is on the agenda.
The March CITY CHEF cooking academy passed all too quickly with the sweet treats. With the help of Kaval's chefs, we prepared ravioli with cottage cheese on stewed pear with cinnamon, raspberry sorbet, pear crostata, chocolate souffle with vanilla cream... And to further pamper our taste buds, there is...
The team of Kaval masters and Jože Rozman from the Belvin wine school created slightly stronger flavors with us this time. As befits, we drank some rum for an aperitif, and then we tried our hand at preparing meat dishes. We realized that baking and combining with marinades, spices and side dishes can be right...
The Baltic countries of Lithuania, Latvia and Estonia have never been among the countries of oversaturation and wealth. Hard life, climatic conditions and not so richly fertile soil have shaped three unique cuisines. They all have a reputation for "difficult" food, but their advantage is fresh, mostly home-grown ingredients. ...
Bread. Turks call it the food of friendship, and Finns have the same relationship with rye as Popeye with spinach - they are convinced that it is a source of strength and health. In Denmark, it is the most famous morning bread, and no visit to the southern part of the United States of America is complete without cornbread. With seeds, dried fruit, black, rye, white or buckwheat. Always ...
Tokrat so se nam na City kuharski akademiji v razstavnem salonu Siemens pri okusnih podvigih pridružili kuharji iz mehiške restavracije Imperio Mexicano. Osrednje mesto na pultu in mizi je poleg posebnega piva Desperados tokrat pripadalo izdelkom Poco ...
City Magazine started the new season of the City cooking academies with an already familiar line-up: Kaval's master chefs and wine master Robert Gorjak from the Belvin wine school have and will continue to guide us on culinary journeys in...
Na majski City kuharski akademiji smo skupaj v razstavnem salonu Siemens ob ekipi Kavalovih kuharskih mojstrov spoznavali aromatične skrivnosti belih in črnih gomoljev, ki štejejo za bisere v svetu kulinarike. Z izvrstnimi naravnimi izdelki nas je razvajalo Zeleno ...
Despite the fact that it is often mistakenly classified as a vegetable, the tomato is a fruit. What else can we say? There are said to be around 7,500 different variations of the tomato. Its use is most widespread in Mediterranean, especially Italian cuisine. Tomatoes can be eaten raw or...
Already in ancient Greece and Rome Young leaves of wild chicory were collected already in ancient Greece and Rome, and salads and side dishes were prepared from them. Over time, the plant began to be cultivated and the less bitter plants that we know today as radicchio versions were grown from it. Chicory can be recognized by its long, eventually quite...