The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Eastern European Breads

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bruneski's picture
bruneski

Eastern European Breads

Hi!

This September, I`ll spent about a month traveling by car around Eastern Europe. The round trip will start (and finish) in Prague (Czech Republic).

I`ll be visiting Vienna (in Austria), Budapest (in Hungary), Split, Dubrovnik, one of the Adriatic islands and the Istrian town of Porec (in Croatia), Piran, Ljubljana and Bled (in Eslovenia), Venice (in Italy) and the region of East Tirol and Salzburg (in Austria).

What are the unmissable bread tasting opportunities along this route?

Any tips will be deeply appreciated!

Take care.

myitaliansmorgasbord's picture
myitaliansmorgasbord

just back from Porec and I have visited a few bakeries there. only white bread with a soft crust. not my type

I am sure you will find amazing breads in the other regions you will be visiting

ciao, Barbara

bruneski's picture
bruneski

Come stai?

Grazie per l`informazioni! Sarà un viaggio molto interessante!

Una grande domenica per te.

Ciao, Bruneski.

Song Of The Baker's picture
Song Of The Baker

Lucky you bruneski.

I have been to Split, Ljubljana and Dubrovnic.  All beautiful. The Adriatic is just amazing.  Not on the top of my list of favourite breads, but since it is part of my heritage, you need to try Pogaca or Lepinja. Excellent with cevapi.

Also, not quite a bread, but you have to try either burek or pita.  My favourite eats of my heritage.

Enjoy yourself.  While in Ljubljana

bruneski's picture
bruneski

Thanks for the tip: lepinja with cevapi, right? In Ljubljana, correct?

Burek is a must too! Once, in Turkey I tried different delicious versions of Turkish börek! The simplest of them all, su boregi (or water börek) is scrumptious!

Have a great week!

Song Of The Baker's picture
Song Of The Baker

Correct.  Lepinja is the bread and cevapi are the little hand made sausages.  One of the national dishes you must try.  With a roasted red pepper and eggplant condiment called Ajvar (pronounced Aye-var).

John