Join Slovak Ambassador Radovan Javorcik for an entertaining preparation of Laugaricio Tartiflette.
Laugaricio Tartiflette – Zemiaky z Laugarícia
While the name is not historically correct, Slovaks are ingenious in inventing names for dishes that make no sense, e.g. Spanish birds or Russian Eggs. The idea of blending the acidic taste of kraut with the sweetness of wine and mellow texture of the base is well known in Noricum region of the Limes Romanus. With Laugaricio being one of the most northern Roman outposts, there is no doubt that the indigenous population and Romans enjoyed similar blends of taste while bathing in local hot springs.
This plate is perfect for sharing with friends and goes with any additional side dishes from horseradish, beetroot, green salads, lager, or local wine. A vegetarian version is possible by leaving out the bacon and smoked meat and nesting whole eggs inside the cabbage-potato-onion mass. In this case, parsley may be added as well.
All attendees will receive a small taste as well as the recipe of the dish prepared.