The euro is the single currency shared by (currently) 16 of the European Union’s Member States, which together make up the euro area. The introduction of the euro in 1999 was a major step in European integration. It has also been one of its major successes: around 329 million EU citizens now use it as their currency and enjoy its benefits, which will spread even more widely as other EU countries adopt the euro.

When the euro was launched on 1 January 1999, it became the new official currency of 11 Member States, replacing the old national currencies – such as the Deutschmark and the French franc – in two stages. First introduced as a virtual currency for cash-less payments and accounting purposes, while the old currencies continued to be used for cash payments and considered as ‘sub-units’ of the euro, it then appeared in physical form, as banknotes and coins, on 1 January 2002.

The euro is not the currency of all EU Member States. Two countries (Denmark and the United Kingdom) agreed an ‘opt-out’ clause in the Treaty exempting them from participation, while the remainder (many of the newest EU members plus Sweden) have yet to meet the conditions for adopting the single currency. Once they do so, they will replace their national currency with the euro.

The euro and Economic and Monetary Union

All EU Member States form part of Economic and Monetary Union (EMU), which can be described as an advanced stage of economic integration based on a single market. It involves close co-ordination of economic and fiscal policies and, for those countries fulfilling certain conditions, a single monetary policy and a single currency – the euro.

The process of economic and monetary integration in the EU parallels the history of the Union itself. When the EU was founded in 1957, the Member States concentrated on building a ‘common market’. However, over time it became clear that closer economic and monetary co-operation was desirable for the internal market to develop and flourish further. But the goal of achieving full EMU and a single currency was not enshrined until the 1992 Maastricht Treaty (Treaty on European Union), which set out the ground rules for its introduction. These say what the objectives of EMU are, who is responsible for what, and what conditions Member States must meet in order to adopt the euro. These conditions are known as the ‘convergence criteria’ (or ‘Maastricht criteria’) and include low and stable inflation, exchange rate stability and sound public finances.

Who manages it?

When the euro came into being, monetary policy became the responsibility of the independent European Central Bank (ECB), which was created for that purpose, and the national central banks of the Member States having adopted the euro. Together they compose the Eurosystem.

Fiscal policy (tax and spending) remains in the hands of individual national governments – though they undertake to adhere to commonly agreed rules on public finances known as the Stability and Growth Pact. They also retain full responsibility for their own structural policies (labour, pension and capital markets), but agree to co-ordinate them in order to achieve the common goals of stability, growth and employment.

Who uses it?

The euro is the currency of the 329 million people who live in the 16 euro-area countries. It is also used, either formally as legal tender or for practical purposes, by a whole array of other countries such as close neighbours and former colonies.

It is therefore not surprising that the euro has rapidly become the second most important international currency after the dollar, and in some respects (e.g. the value of cash in circulation) has even overtaken it.

Why do we need it?

Apart from making travel easier, a single currency makes very good economic and political sense. The framework under which the euro is managed makes it a stable currency with low inflation and low interest rates, and encourages sound public finances. A single currency is also a logical complement to the single market which makes it more efficient. Using a single currency increases price transparency, eliminates currency exchange costs, oils the wheels of the European economy, facilitates international trade and gives the EU a more powerful voice in the world. The size and strength of the euro area also better protect it from external economic shocks, such as unexpected oil price rises or turbulence in the currency markets.

Last but not least, the euro gives the EU’s citizens a tangible symbol of their European identity, of which they can be increasingly proud as the euro area expands and multiplies these benefits for its existing and future members.

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Vatican City State was inaugurated on 11 February 1929 with the signing of the Lateran Accords. Under the motto, “A small territory with a great mission,” a number of distinctive celebrations will mark the 80th anniversary of the city-state’s founding.

Vatican City State was founded following the signing of the Lateran Pacts between the Holy See and Italy on February 11th 1929. These were ratified on June 7th 1929. Its nature as a sovereign State distinct from the Holy See is universally recognized under international law.

Vatican City State was founded following the signing of the Lateran Pacts between the Holy See and Italy on February 11th 1929. These were ratified on June 7th 1929. Its nature as a sovereign State…

Vatican City lies just beyond the right bank of the Tiber River on a slight rise, part of the ancient Montes Vaticani (the Vatican Hill), on which several villas were built in pre-Christian times…

The whole area of Vatican City is under the protection of the Hague Convention of May 14th 1954 which refers to the safeguarding of cultural heritage sites in the case of armed conflicts…

The population of Vatican City is about 800 people, of whom over 450 have Vatican citizenship, while the rest have permission to reside there, either temporarily or permanently, without the benefit…

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The United Kingdom of Great Britain and Northern Ireland is a sovereign state located off the northwestern coast of continental Europe. It is an island country, spanning an archipelago including Great Britain, the northeastern part of Ireland, and many small islands. Northern Ireland is the only part of the UK with a land border, sharing it with the Republic of Ireland. Apart from this land border, the UK is surrounded by the Atlantic Ocean, the North Sea, the English Channel and the Irish Sea. The largest island, Great Britain, is linked to France by the Channel Tunnel.

The United Kingdom is a constitutional monarchy and unitary state consisting of four countries: England, Northern Ireland, Scotland and Wales. It is governed by a parliamentary system with its seat of government in London, the capital, but with three devolved national administrations in Belfast, Cardiff and Edinburgh, the capitals of Northern Ireland, Wales and Scotland respectively. The Channel Island bailiwicks of Jersey and Guernsey, and the Isle of Man are Crown Dependencies which means they are constitutionally tied to the Monarch (King or Queen) but are not constitutionally part of the UK, though they are treated as part of it for many purposes including nationality. The UK has fourteen overseas territories, all remnants of the British Empire, which at its height in 1922 encompassed almost a quarter of the world’s land surface, the largest empire in history. British influence can continue to be observed in the language, culture and legal systems of many of its former colonies.

The UK is a developed country, with the world’s sixth largest economy by nominal GDP and the seventh largest by purchasing power parity. It was the world’s first industrialised country and the world’s foremost power during the 19th and early 20th centuries, but the economic cost of two world wars and the decline of its empire in the latter half of the 20th century diminished its leading role in global affairs. The UK nevertheless remains a major power with strong economic, cultural, military, scientific and political influence. It is a recognised nuclear weapons state and has the third highest defence spending in the world. It is a Member State of the European Union, a permanent member of the United Nations Security Council, and is a member of the Commonwealth of Nations, G8, G20, NATO, OECD, and the World Trade Organization.

Traditional British dishes have had competition from other dishes over the years. Despite this, if you visit England, Scotland or Wales, you can still be served up the traditional foods we have been eating for years.

Here are some examples: roast beef, roast chicken, pork chops and lamb chops, Yorkshire pudding, peas, carrots, gravy, ketchup and, for some strange reason, mint humbugs.

Main meal dishes in England

Roast Beef Yorkshire Pudding Toad-in-the-Hole
Roast Meats Fish and Chips Ploughman’s Lunch
Cottage Pie Shepherd’s Pie Gammon Steak with egg
Lancashire Hotpot Bubble and Squeak English Breakfast
Bangers and Mash Black Pudding Bacon Roly-Poly
Cumberland Sausage Pie and Mash with parsley liquor

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Ukraine is situated in the south-eastern part of Central Europe and has its own territory, government, national emblem, flag and anthem. It borders on Russia, Byelorussia, Moldova, Slovakia, Roumania, Hungary and Poland on land and Russia, Georgia, Bulgaria, Roumania and Turkey on sea.

The territory of Ukraine is mostly a level, treeless plain, calls “steppe”. There are the Crimean Mountains in the Crimean peninsula and the Carpathians in the west, but they are not very high. Mixed forests of pine and fir-trees, beeches, limes, oaks and elms cover the mountains, but the thickest woods can still be found in the northern part of the republic, in Volyn. Kiev and Cherkassy lie in the midst of Ukrainian southernmost pine forest. The main Ukrainian river is the Dnieper. It is one of the longest European rivers and one of the republic’s main source of hydroelectric power. The Dnieper and its tributary the Ross had been the cradle of the Ukrainian and Russian people in time immemorial.

The climate of the country is moderate. Winter is rather mild, with no severe frosts but with regular snowfalls everywhere except the south. The rivers and lakes freeze in winter. The average winter temperature varies -20 Centigrade in the north to -3-5 in the south. Summer is quite hot and dry, with occasional showers and thunderstorms. The fertile black soil is well watered in spring and autumn and gets plenty of sunshine in summer.

Due to favorable climatic conditions, Ukraine is traditionally an agricultural area. It grows wheat, maize, buckwheat and other corn, red and green vegetables, all kinds of fruit, melons and berries.

Ukraine is one of the world’s main centers of sugar production. It produces sugar both for her own needs and for export.

The country is rich in natural resources, such as iron ore, coal, color metal, oil, gas, mineral salts, clay and potential water power. It has developed a varied industry, concentrated mostly in and around big cities, such as Kiev, Zaporozhye, Dnepropetrovsk, Dnyeprodzerzhinsk, Odessa, Kharkov, Lviv, Nickolayev and other. It produces planes and ships, lorries and buses, motorcars and locomotives, computer and electronic equipment, precision instruments and agricultural machines, TV and radioset, chemicals and textiles and various consumer goods. Odessa, Sebastopol, Nickolayev, Kherson and Kerch are main ukrainian ports.

Varenyky (or pyrohy or perogies) are dough pockets filled with potato, or potato and cheddar cheese,or kapusta (sauerkraut), or cottage cheese, or blueberries, or cherries, or … Ukrainian varenyky are boiled and resemble to various degrees Polish pierogi, Russian pilmeni, Italian ravioli,Jewish kreplach, or Chinese wonton. Varenyky are very are often served with onions and sour cream. Mmmmm. The word “varenyky” is used throughout Ukraine.The singular form of “varenyky” is “varenyk.” Betcha’ can’t have just one! The word “pyrohy” is used by Ukrainian American and Ukrainian Canadian descendents of pre World War I settlers from Western Ukraine. The singular form of “pyrohy” is “pyrih.” The word “perogies” is a Canadianization/Americanization of “pyrohy.”

Holubtsi are Ukrainian cabbage rolls. The filling is mainly rice with a small amount of hamburger (unlike other East European cabbagerolls which are mainly hamburger with a small amount of rice). Cabbage leaves are steamed to make them soft and then the filling is added. The holubtsi are placed in a large pot, covered with tomato soup (or sauce) and baked.The word “holub” in Ukrainian means “dove,” and holubtsi are in theshape of a dove.

Borshch is Ukrainian beet soup. Other spellings for “borshch” are “borsch” or “borscht.” We prefer “borshch” which would be theofficial Library of Congress transliteration of the Ukrainian word.

Kutya is a Christmas eve mixture of cooked wheat, poppyseed,and honey, served cold as a thick slightly liquid mixture. To do justice to this ambrosia, one should add sliced (candied) red cherries, sliced almonds, and a touch of sherry. Serve in crystal goblets.

Nalysnyky are the Ukrainian version of crepes. Actually crepes are the French version of nalysnyky.

Kovbasa is smoked Ukrainian ham sausage. In our opinion,the finest Ukrainian kovbasa in North America is “Marchyshyn’s” from Edmonton. Opinions may vary.

Horilka is the Ukrainian word for vodka.

Kyshka is a sausage made from buckwheat and blood. Don’task any more (especially during the Halloween season).

“Kyiv” is the official Ukrainian government English language spelling of the capital city of Ukraine. So it’s “Chicken KYIV” now.

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Turkey, Türkiye, is a Eurasian country that stretches across the Anatolian peninsula in Western Asia and Thrace (Rumelia) in the Balkan region of southeastern Europe. Turkey is bordered by eight countries: Bulgaria to the northwest; Greece to the west; Georgia to the northeast; Armenia, Azerbaijan (the exclave of Nakhchivan) and Iran to the east; and Iraq and Syria to the southeast. The Mediterranean Sea and Cyprus are to the south; the Aegean Sea to the west; and the Black Sea is to the north. Separating Anatolia and Thrace are the Sea of Marmara and the Turkish Straits (the Bosphorus and the Dardanelles), which are commonly reckoned to delineate the boundary between Europe and Asia, thereby making Turkey a transcontinental country of significant geostrategic importance. Ethnic Turks form the majority of the population, followed by the Kurds. The predominant religion in Turkey is Islam. The official language is Turkish.

Turkey has become increasingly integrated with the West through membership in organizations such as the Council of Europe, NATO, OECD, WEOG, OSCE and the G-20 major economies. Turkey began full membership negotiations with the European Union in 2005, having been an associate member of the EEC since 1963, and having reached a customs union agreement in 1995. Turkey has also fostered close cultural, political, economic and industrial relations with the Eastern world, particularly with the states of the Middle East and Central Asia, through membership in organizations such as the OIC and ECO. Turkey is classified as a developed country by the CIA and as a regional power by political scientists and economists worldwide.

Turkey might be the world’s most contested country. Its landscape is dotted with battlegrounds, ruined castles and the palaces of great empires. This is the land where Alexander the Great slashed the Gordion Knot, where Achilles battled the Trojans in Homer’s Iliad, and where the Ottoman Empire fought battles that would shape the world. History buffs can immerse themselves in marvels and mementos stretching back to the dawn of civilisation.

Then again, if you want to simply unwind, spend an afternoon being pampered at a hamam, or let the warm waters off the Mediterranean coast lap at your toes. Adventure lovers can head east to Nemrut Daği National Park. Bon vivants need look no further than İstanbul, where the markets and bars are among the most stylish and atmospheric, and the mod Ottoman cuisine rates as the tastiest, in the world.

The country’s tumultuous history has left a deep legacy. People who’ve never had to suffer for an idea or fight for a patch of land can be overwhelmed by the passion of ordinary Turks for their country. But for ordinary Turks that passion finds its outlet, not in martial ardour, but in simple pleasures: family, food, music, football, and friendship. Turks have an inspiring ability to keep things in perspective, to get on with everyday life and to have a bloody good time in the process. Sharing their joy in the simple things is a highlight for every visitor.

It is said that three major kinds of cuisine exist in the world; Turkish, Chinese, and French. Fully justifying its reputation, Turkish Cuisine is always a pleasant surprise for the visitor.

In addition to being the refined product of centuries of experience, Turkish Cuisine has a very pure quality. The variety and simplicity of the recipes and the quality of the ingredients are guarantees of delicious meals.

Kebabs are dishes of plain or marinated meat either stewed or grilled. Almost every district of Anatolia has its own kebap specialty. Lamb is the basic meat of Turkish kitchen. Pieces of lamb threaded on a skewer and grilled over charcoal form the famous “Sis kebab”, now known in many countries of the world. “Doner kebab” is another famous Turkish dish, being a roll of lamb on a vertical skewer turning parallel to a hot grill. You should also try “Alanazik”, “Sac kavurma”, “Tandir” and different types of “Kofte” as typical meat dishes.

The aubergine is used in a wide variety of dishes from “karniyarik” and “hünkarbegendi”, to “patlican salatasi” (eggplant salad) and “patlican dolmasi” (stuffed eggplants). It can be cooked with onions, garlic and tomatoes and served cold as “imam bayildi”.

A delicious Turkish specialty is “pilav”, a rice dish which is difficult for the inexperienced cook to prepare. In the Black Sea region of Turkey they make a great dish with rice and small fish called “Hamsili pilav”. Another interesting dish from the same region is “Miroloto”.

“Börek” are pies of flaky pastry stuffed with meat, cheese or potatoes. The delicious Turkish natural yoghurt, “yogurt”, is justifiably renowned. A typical appetizer prepared with yogurt is “Cacik”. And, of course, don’t forget to try “Manti”, with loads of yogurt.

One notable variety are the “zeytinyaglilar”, dishes cooked with olive oil. “Dolma” is a name applied to such vegetables as grape leaves, cabbage leaves, and green peppers stuffed with spiced rice (Biber dolma). You should also try “Baklali Enginar” (with artichoke) and “Tekmil Lahana” (with cabbage).

Turkish sweets are famous throughout the world and many of these have milk as the basic ingredient such as “sütlac”, “tavuk gögsü”, “kazandibi”, “helva”, “asure”, but the best-known are “baklava” and “kadayif” pastries.

Among the national drinks, Turkish coffee, Turkish tea, ayran, shira, salgam, sahlep and boza should be mentioned. Turkish coffee comes thick and dark in a small cup and may be served without sugar, with a little sugar or with a lot of sugar. Either way, it is truly delicious. If you like alcohol you can try “Raki” made of anise, it is called as “lions drink” because you must be strong as a lion to drink it.

Soups are coming in a wide variety. These may be light, or rich and substantial. They are generally based on meat stock and served at the start of the meal. Lentil soup is the most common and best loved variety, but there are other preferred soups such as yayla, tarhana, asiran and guli soups.

Mezes are “Hors d’oeuvres” or appetizers figuring mainly at meals accompanied by wine or raki . Eaten sparingly, they arouse the appetite before the meal proper. Examples of meze include gozleme, fried aubergines with yogurt, lakerda (bonito pre-served in brine), pastirma (pressed beef), kisir, humus, fish croquettes, and lambs’ brains with plenty of lemon juice. At many restaurants a selection of meze is brought to the table on a tray immediately after the drinks are served for the customers to make their choice. Afiyet olsun….

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For many centuries, Switzerland’s neighbours and the regional powers have had a decisive impact on the country’s evolution.

They have coveted its passes and they have used it as a buffer state.

Swiss neutrality, which has been in existence since 1515, has served not only Switzerland’s own interests by keeping it out of wars, but also those of its neighbours by keeping potential enemies apart.

As a country which shares three of its four languages with larger neighbours, Switzerland has had a dynamic cultural exchange with its neighbours for many centuries. Swiss writers and artists have lived abroad, while their foreign counterparts have influenced cultural life in Switzerland. This exchange continues to the present day.

The geography of Switzerland is notable for its great diversity. Switzerland’s three main geographical regions are the Jura, Plateau and the Alps.

Known as a summer and winter sports paradise (just look at those glistening white 4000m-plus Alpine peaks and glittering lakes), Switzerland is where people first skied for fun. Illustrious names evoke all the romance and glamorous drama of the mountain high life: Zermatt, St Moritz, Interlaken, Gstaad, the Jungfrau, Verbier and more. Cities like Geneva (the most cosmopolitan), Zürich (the most outrageous), Basel and Lausanne heave with heady artistic activity and sometimes incendiary nightlife.

Beyond the après-ski chic, edelweiss and Heidi lies a complex country of cohabiting cultures. It not only has four languages (Swiss German, French, Italian and Romansch), but the cultural variety to match. You could be chomping on sausages over beer in an oom-pah-pah Stübli one day and pasta over a glass of merlot in a granite grotto the next. And if over-indulgence becomes a problem try one of the country’s thermal baths, from Yverdon-les-Bains to Scuol.

The grandeur of the finest churches, such as the cathedrals in Lausanne and Bern, contrasts with sparkling but lesser-known treasures like the frescoes of Müstair or the abbey complex of St Gallen (both World Heritage sites).

The list of enchanting towns is endless: from Lucerne with its covered bridge to Neuchâtel and its fountains; from Gruyères with its cheese, and Grimentz with its traditional timber houses to the sgraffito-blazoned buildings of Engadine towns like Scuol and Zuoz.

Food in Switzerland:

Food, ingredients and the way to prepare it varies greatly all over the country. Generally speaking, basic food items include a huge selection of bread (white, whole wheat etc.), dairy products such as milk, yogurt, butter and – of course – a great variety of the world famous Swiss cheese. Also important are vegetables including beans, carrots, cauliflower, potatoes, spinach etc. Sausages and meat – mainly veal, beef, pork, chicken or turkey – are served in many different ways: grilled, cooked, sliced or cut. Side dishes include French fries, rice, potatoes and different types of pasta. Fruits are available from all over the world, locally grown fruits include apples, pears, grapes and different types of berries, such as black berries, blueberries, raspberries, red currants and strawberries. Finally, there are a lot of sweets, including the second type of food that Switzerland is world famous for: Swiss chocolate.

What do people eat and drink:

In Switzerland, breakfast typically includes bread, butter or margarine, marmalade or honey, maybe some cheese or cereals, plus milk, cold or hot chocolate, tea or coffee.

Lunch may be as simple as a sandwich or a birchermüesli or it could be a complete meal.

Depending on what people had for lunch, dinner can be a full main course or just some bread, cheese, maybe some dried meat or any other light meal.

Drinks range from plain water, over different types of soft drinks including most internationally well known brands plus some local products, to a great variety of beers and wines. Hot drinks include many different flavors of tea and coffee.

Going out to eat:

There are many different places to go out to eat in Switzerland. It starts with fast food, such as burger, fish and chips etc., continues with self service restaurants and what people in the U.S. use to call a family restaurant where you get all the regular menus and ends with spectacular (and very expensive) restaurants, where to eat is supposed to be an “experience”.

Food is quite expensive in Switzerland, at least compared to most European countries and especially compared to the U.S. If you go to a fast food place, you may easily spend up to CHF 10 for a burger, a soft drink and a coffee. In a family restaurant, a menu will cost somewhere between CHF 15 and 50, self service restaurants are somewhat less expensive. At a more fancy restaurant, one can spend as much as CHF 1000 just for a bottle of wine …

Common menus include a great variety of pasta, potatoes prepared in many different ways, vegetables, meat (veal, beef, pork, chicken and even horse), fish (mainly fresh water fish), but also sea food. Vegetarian menus have become more popular during the last few years, most restaurants provide at least one vegetarian menu as a main course. In addition, salad is very popular as well. The most important part of course is desert. This includes cheese, but even more important any flavor of cakes or cookies.

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Swedish countryside will often lead to a picnic on some ancient king’s burial mound. Cycling routes frequently pass through fields crowned with ship-shaped stone graves. In cities and alongside roadways, rune stones staunchly declare the historical equivalent of ‘Ingmar was here’. But Sweden’s days as a warlike nation are long gone. Instead, its domestic and international policies serve as models of neutrality and consensus-building. This is, after all, the birthplace of the Nobel Peace Prize. Travellers today are more likely to be slayed by visions of pastoral beauty – intense green countryside, impenetrable forests, little red cottages atop remote islands and, everywhere, Sweden’s famously clear blue water.

That’s not to say all the excitement ended thousands of years ago – far from it. While tradition reigns in places like Dalarna in the Swedish heartland and the Sami territory up north, much of Sweden today buzzes with a more contemporary energy. A wave of immigration in recent years has added spark and variety to the cultural milieu. Urban centres like Stockholm, Göteborg (otherwise known as Gothenburg) and Malmö consistently churn out cultural artefacts for an international audience (think IKEA, H&M, Absolut Vodka). The Island of Gotland, lying roughly equidistant between Sweden and Latvia, is Sweden’s most richly historical area but also has a hip party vibe. Travellers come to Sweden as much for the flash clubs and ground-breaking new restaurants as they do for wilderness hikes and visits to wooden-horse factories.

The Foods of Sweden

The famous Sweden smörgåsbord is known throughout the world. It is a grand array of wonderful colors and delicious flavors. The smörgåsbord allows guests to visit the richly laid table many times and it is known that you do not hurry through a smörgåsbord. The first trip to the smörgåsbord always consists of herring, prepared in a variety of ways. There are various other courses which consist of cheeses, a variety of fish, potatoes, vegetables, salads, meatballs, eggs and don’t forget the desserts.

Consider making the Swedish smörgåsbord a theme for one of your Christmas get-togethers. To offer some vegetarian alternatives we have included a recipe for Swedish meatballs without any meat. Most local grocery stores now offer a good variety of many vegetarian style cheeses and cold meat substitutes if you prefer not to eat meat. When we had our family Swedish smörgåsbord we had a wonderful time learning about the Swedish culture and tasting the many wonderful flavors from this rich country.

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Spain is more than bullfights, flamenco dancers and crowded beaches. It’s a spectacular and diverse country, the north resembling the rolling, green hills of Ireland and the south giving you a taste of Moroccan landscapes and architecture. Its tremendous history is reflected in its prehistoric cave paintings, Moorish palaces, crumbling castles, Roman ruins, Gothic and Renaissance cathedrals as well as some very distinctive modern architecture. The uniqueness of Spain lies in the separate kingdoms which made up the original Spanish nation. These regions remain diverse in their language, culture, cuisine and art. They include: Andalucía, Aragon, Asturias, Basque Country, the Balearic Islands, the Canary Islands, Cantabria, Castilla La Mancha, Castilla León, Catalonia, Extremadura, Galicia, La Rioja, Madrid, Murcia, Navarra and Valencia.

Spain Beaches

Excellent and quiet beaches can be found near Malaga, Huelva and Almería in the south as well as near the coasts of La Manga, Galicia, Asturias, Cantabria and Euskadi. If you do enjoy extremely developed resort towns, there are plenty of crowded beaches on the Costa de la Luz and the Costa del Sol. Interesting is the harbour of Almerimar with cosy bars, just south of El Ejido (Almeria).

Very unique architecture can be found in Córdoba, Salamanca, Granada, Toledo, Madrid… The visionary architecture of Antoni Gaudí and the Picasso museum are in Barcelona while Madrid is home to Spain’s top three art museums.

Spain Countryside

If you would rather get some fresh air, Spain is filled with opportunities to visit wildlife parks as well as trekking. The Pyrenees, especially around the Aragón area, are the best areas for trekking. Andalucía has its Sierra Nevada mountain chain with luxurious skiing resorts near Granada. Ski-sports are possible from November up to May. Between Guadix and Baza (famous horsemarket) one can find cave-dwellings, cave hotels, and beautiful natural parks. North and between these towns still are unexplored desert sceneries, with hamlets not even found on maps! The highway infrastructure in this “wild” part of Andalucia is excellent.

Spain Social culture

Spanish people are very open-hearted and comunicative. You won’t have any problems to get to know someone, especially in the big cities like Madrid or Barcelona. It’s often said that the Spanish living room is the bar where the people usually spend a lot of time in the mornings and in the evenings.

There is nothing more Spanish than jamón serrano. This country ham is a national treasure enjoyed in Spain by all walks of life. You find jamones wherever you look-hanging in stores, bars, and even private homes.

Spanish “Tapas”

The tapa tradition is as important for the conversation and company as for the delicious food. Every Spaniard has his favourite tasca, as the tapas bars are often called, where he goes regularly to meet his friends or business acquaintances. Tapas can be found in even the smallest bar in a tiny village.

The word tapa, meaning cover or lid, is thought to have originally referred to the complimentary plate of appetizers that many tascas would put like a lid on one’s wine glass.

Tapas can vary from simple to complex and include cheese, fish, eggs, vegetable dishes, dips, canapés, and savoury pastries. A quantity of tapas can make an excellent meal.

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Area: 20,273 km2

Population: 1,964,036 (2002 census)

Capital city: Ljubljana

Language: Slovene; in nationally mixed areas, also Italian and Hungarian

Currency: Euro (EUR)

Important dates:

Independence – 25 June 1991,
Member of EU – 1 May 2004

The Republic of Slovenia lies at the heart of Europe, where the Alps and the Mediterranean meet the Pannonian plains and the mysterious Karst. To the north is Austria; to the east, Hungary; to the south, Croatia; and to the west, Italy.

Slovenia became an independent state in 1991 and a member of the EU on May 1, 2004.

Arts and Culture

Situated at a cultural crossroads, Slovenia has always been a place of high artistic achievements. Arts and culture have had a special position in the history of the Slovenian nation and have compensated for the lack of its own state and political institutions in the past. A rich cultural life and far-reaching institutions, organisations, and cultural societies are comparable to the most developed European countries.

Country and its People

Find out more about its location, statistics on population, minorities, religion, and the language. You will also learn about the historical and religious holidays celebrated in Slovenia and about “what’s cooking” all over the country, and all about our wines.

Slovenia has been dubbed a lot of things since independence in 1991 – ‘Europe in Miniature’, ‘The Sunny Side of the Alps’, ‘The Green Piece of Europe’ – and, though they may sound like tourist-brochure blurbs, they’re all true. From beaches, snow-capped mountains, hills awash in grapevines and wide plains blanketed in sunflowers, to Gothic churches, baroque palaces, historic castles and art nouveau civic buildings, Slovenia offers more diversity than countries many times its size. Its incredible mixture of climates brings warm Mediterranean breezes up to the foothills of the Alps, where it can even snow in summer. With more than half of its total area covered in forest, Slovenia truly is one of the greenest countries in the world – and in recent years it has also become Europe’s activities playground.

More than 1200 national dishes demonstrate the impressive variety of culinary traditions. Slovenian tradional dishes differ greatly from region to region. It’s however not easy to find a traditional slovene food like mlinci or ajdovi zganci.
Strong influenced by its neighbours

The ravioli like zlinkrofi are typical italian.

Austria has contributed zavitek (Strudel), Dunajski zrezek (Wiener Schnitzel) and klobase (sausages).

From Hungary there is golaz (goulash), palacinke (thin pancakes) and paprikas (beef or chicken stew).

And not to forget Cevapcici or Cevapi that comes from the Balkans (see picture below).

These are all examples of a national cuisine that wholeheartedly embraces italian, hungarian, austrian and croatian influences.

And this is usually combined with an overwhelming genuine Slovenian hospitality – what a great holiday experience!
Soup on!

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Slovakia’s tourism industry has grown remarkably since independence. By the late 1990s the country was receiving more than 500,000 visitors each year. Slovakia’ss historic towns and numerous mountain ski resorts are the more popular tourist destinations.

Bratislava, the capital, has been booming in recent years, although it still less has a little less of McDonald’s-style commercialism that is rampant across Western Europe. Quaint and jovial with a surprisingly rich cultural life, Bratislava is a capital city without the usual tourist congestion.

Other larger cities around the country are also gradually welcoming more tourists.

The High Tatras are a magnificent range of mountains dotted with villages with deep peasant traditions.
You’ll find Slovaks to be an extremely helpful, pleasant people prepared to go out of their way to welcome you. From folk festivals, to castle tours to snow boarding and hiking you’ll find Slovakia a spectacular country to visit.

You can climb alpine peaks in East Slovakia like the High Tatras, explore a clifftop castle in Trenčín, ski in Malá Fatra National Park and sit in as many old-town cafés as your rear can stand in Bratislava. Having emerged from its frumpy, communist-era chrysalis in time to welcome a horde of low-cost carrier junkies, the increasing numbers of flights and EU membership have pushed costs up in the capital. Outside the city and you’ll find traditional villages, terrific trails and prices a fraction of those in Western Europe.

There is no real “Slovak cuisine”, that would be known and used all around the world, like the Chinese or Italian. However, there are meals that you would encounter more often in Slovakia than elsewhere in the world.

Potatoes, wheat flour, cow and sheep cheese, cabbage, onions and garlic are the bases of the traditional food in Slovakia.

Although rice does not belong to the crops grown in Slovakia, it is imported and widely used in the modern kitchen. You will often encounter beans, corn, lentils and other vegetables. Also a lot of fruit (apple, pear, peach, apricot, cherry, plum, grape, orange, kiwi, grapefruit, banana,…).

Pork, beef, chicken and fish are the most popular meats. Less frequently one will be offered lamb, goose, duck, turkey or venison.

Bread is very important in the nutrition. Most people in Slovakia eat it for the breakfast and also quite often with the dinner. The bread differs from region to region, town to town, baker to baker, just like elsewhere in Europe.