Join us in our quest to identify the bakers, chefs and cooks who remain passionate about local food and traditional methods, explore the fairs, festivals and markets where the produce is as fresh as it gets and the street food is unforgettable, enjoy the cookery books that celebrate local food culture, learn the secrets of the legendary dishes, travel with us to explore the cafes, diners, restaurants, stalls and taverns where the emphasis is on local and sustainable! And see where it all began.
Anne & Robert


Europe’s small bread tradition continues to grow, and Robert Allen and Tim Schneider want you to experience this bread revolution with enigmatic recipes that call for high hydration, bread improvers and authentic modern flours to produce some of the best breads you have ever tasted. With 80 breads this small bread book is unique. The electronic edition will be available in the Spring, and we are accepting pre-orders at a reduced price.


BLUE WINDOW Culinary Adventures in the Alps e-book

The first of our food-travel books is imminent. France # Switzerland # Liechtenstein # Austria # Germany # Italy # Slovenia — 7 Countries | 80 Recipes | 80 Stories. Starting in Geneva under the gaze of Jean-Jacques Rousseau eating hot chicken Anne Addicott and Robert Allen travel on the new Léman Express train into the Arve river valley to sample a special cheese and learn the secrets behind a legendary dish of Savoy. The first electronic book edition is an extented edition with recipes and stories that will not appear in subsequent electronic and print versions. This first edition will be available in the Spring, and we are accepting pre-orders at a reduced price. Search the site for extracts.


NOSTALGIA Culinary Adventures on the Orient Express e-book

The second of our food-travel books is imminent. Travelling the old Orient Express routes, Anne Addicott and Robert Allen recreate the scenarios that made the Orient Express an iconic train and gave the world a glimpse of the wonderful cuisine of the east. In the days before air travel when sea routes were long and arduous, the fast way to reach the eastern edge of Europe and the magnificent cities of Sofia, Istanbul and Athens was in a train made up with Pullman and Wagons-Lits wagons and a restaurant car that served exotic traditional foods, a journey that took three days in the prime era and is still the same today, no matter which route. Our intrepid travellers begin in the new central station in Berlin, continue via Dresden, Prague, Vienna, Bratislava, Szob, Budapest, Brașov, Bucharest, Plovdiv, Istanbul, Sofia, Belgrade, Zagreb, Ljubljana, Venice, Domodossola, Brig, Lausanne and Dijon to return to Paris, where the first transnational Express d’Orient steamed out of the Gare de l’Est on October 4, 1883. The first edition will be a limited release, available only as an electronic edition, at a special price for the first 300 purchases. Available in the Spring. Search the site for extracts.


HIBERNIA Food Travels in Ireland e-book

The third of our food-travel books is imminent. Anne Addicott and Robert Allen travel the coastal roads and make a few excursions inland to learn the secrets of the traditional foods that are becoming a distant memory, explore a sorry history to discover why fish caught in Irish waters ends up on French and Spanish plates and celebrate a cake that might yet be given iconic status. Written from an historical perspective with the emphasis on the food traditions brought to Ireland by its first settlers and later arrivals, Hibernia is a story about sustainable food survival. Available in the Spring. Search the site for extracts.


SUNSPLASH Food Travels along the Adriatic

In 1975 Robert Allen took a rowing boat out of Split in Croatia into the blue-green waters of the Adriatic. Many years later he was joined by his food-travel companion to take the trip from the other side of the sea, from Ancona in Italy. Exploring the traditional foods of the Italian Adriatic coast and the Croatian Adriatic coast, Anne Addicott and Robert Allen come to a startling conclusion – despite their proximity to each other the foods of both regions are very different. Scheduled for publication later in 2021.


ABUNDANCE Food Travels in Old Savoy

This food-travel experience might be called Taste the Duchy in Seven Days or Annecy to Turin by Slow Train. The former might refer to the amount of time it took Jean-Jacques Rousseau to walk directly between two of the regional centres of the House of Savoy in 1728, a journey today that takes two hours and 40 minutes by fast train and three hours by bus (or 50 hours by foot crossing the Alps at Mont Thabor). The latter might refer to the route by train via Annecy, Bonneville, Geneva, Lausanne, Brig, Stresa and Novara, anything between 11 hours and 14 hours or via La Roche-sur-Foron, St-Gervais-les-Bains-le-Fayet, Vallorcine, Martigny, Domodossola and Milan, anything between 11 hours and 17 hours. It took Anne Addicott and Robert Allen much longer than Rousseau because Haute-Savoie and Savoie in France, the cantons of the Valais-Wallis, Vaud and Geneva in Switzerland, and Piedmont in Italy are regions to be savoured slowly. Featuring all the indigenous food produce and traditional recipes dating back to the era of the Dukes of Savoy (1416 to 1847) and the traditional foods developed in the modern era, this book is a food treasure trove. The authors have tasted the various foods and tested the numerous recipes, cheeses like the fabulous Abondance, Fontina, Ossolano, Reblochon and Raclette, sausages like the enigmatic Diot, Pormonier and Saucisse aux Choux, dishes like Gommer Cholera, the apple, cheese, pear, potato pie, Farcement, the potato loaf with bacon, dried fruit and spices and Val Divedro Cuchêla, the bacon, pork rib, potato, salami / sausage, seasonal vegetable pot stew, fairs and festivals like Brisolée, the annual autumn harvest buffet with chestnuts, cheese, fruit and wine in Fully or Carnevale Domese with its copper pot polenta and special sciriui (pork salamis) in Domodossola. Scheduled for publication later in 2021. Extracts will become available fairly soon.


EUREKA EUROPA Traditional Food Travels

Since 2000 Anne Addicott and Robert Allen have travelled the rails and roads and river and sea routes of the European continent. Eureka Europa will feature their favourite places, local foods and their historical and contemporary significance. These are some of the candidates for selection in the final draft. Scheduled for publication sometime in 2021. AUVERGNE Asterix and the wild boar LIMOGES Clafoutis cake LAUSANNE Café Romand VEVEY Charlie Chaplin’s shoes are made of chocolate FULLY Brisolée autumn harvest buffet with chestnuts, cheese, fruit and wine BRIG Restaurant Cheminots / Cordon Bleu DOMODOSSOLA Street Market MILAN Panettone fruit bread TURIN La Cioccolatieri street sellers of chocolate BOLOGNA Roberto the Grocer FLORENCE Company of the Cauldron SIENA Castagnaccio chestnut bread / cake NAPOLI Pizza  CAPRI Limoncella di Capri lemon liquor POMPEI Golden Ice Gelateria Artigianale artisan ice cream parlour SYRACUSE Arancini filled rice balls POZZALLO Calamaretti deep fried squid VALLETTA Hobz Malti sourdough bread / Ftira sourdough bread with toppings PALERMO Focaccia Panino / Focaccia Farcite filled flatbreads BARI Orecchiette alle Cime di Rapa ear-shaped pasta with green sauce, breadcrumbed anchovies and cheese FORLIMPOPLI The Artusi Effect featuring Pellegrino Artusi, Italy’s culinary unifier with his Science in the Kitchen ADRIA Arnaldo Cavallari and the origins of Ciabatta slipper VERONA Bottega del Vino BORGHETTO SUL MINCIO Templar Tavern / Love Knots tortellini filled pasta TRENTINO ALTO ADIGE Strangolapreti spinach dumplings with butter, cheese and sage dressing RADOVLJICA Lectar House and gingerbread architecture POSTOJNA Šara meat and vegetable soup and those dragons SPLIT Marenda brunch PAG Paški Sir sheep’s milk cheese PETROVAC Pašticada sweet pot beef LAKE SKADAR Kormoran Restaurant THESSALONIKI Olive-Lemon Experience SPARTA Olive Oil Museum ALEXANDROUPOLIS Ellinikoú Proinoú Hellenic breakfast FATIH Tezçakar Cafe and Cafe Life SEKERCI Lokum Turkish Delight EMINÖNÜ Spice Bazaar BEYOGLU Balık Ekmek mackerel with bread ÜSKÜDAR Icli Köfte beef, bulgar and walnut meatballs GAZIANTEP Baklava ADANA Kebab Culture BODRUM Böregi pies RHODES Doner / Gyros TRABZON Vakfıkebir Ekmeği sourdough bread BALIKÇILAR KÖYÜ Hamsi Black Sea anchovy KARS Tarhana fermented cereal-yoghurt powder TBILISI Khachapuri cheese bread BRASOV Fasole cu Cârnaţi beans with sausages PLOIESTI Cozonac bread cake BUCHAREST Ciorbă soup CRAIOVA Mămăliguţă cu brânză şi Smântână cornmeal with smoked bacon, curd cheese and sour cream BANITSA Banitsa cheese spiral pie SLIVNITSA White Gold of Bulgaria brined white cheese / cheese festival PRIŠTINA Byrek me Spinaq / Pita Zeljanica cheese and spinach pies SARAJEVO Lepinje flatbread BELGRADE Mešano Meso mixed meats SRBOBRAN Sausage Festival SZEGED Paprika sweet red pepper BUDAPEST Kéhli Restaurant / Street Food including lángos fried potato flatbread PÉCS Lescó red pepper, tomato sauce / stew KOPRIVNICA Vegeta vegetable boullion NOVIGRAD Asparagus Festival LJUBLJANA Potica sweet nut roll bread KOBARID Struklji strudel Festival TRIESTE Green Salad  UDINE Montasio Cheese VENICE Caffè La Serra VENETO Fegato di Vitello alla Veneziana veal liver in onion sauce BURANO Risotto alla Buranella / Risotto di Gò (ghiozzo di laguna) creamy rice in fish stock LAMON The Pope’s Bean featuring lamon bean ISOLA DELLA SCALA Rice Fair BRA Slow Food MENTON Lemons Festival MONACO-VILLE Barbagiuan Monegasque cheese and vegetable pastries NICE La Fondue Niçois anchovy, garlic and oil dressing MARSEILLE Baccalà ROMANS-SUR-ISÈRE Pogne ring-shaped brioche Festival GRABELS Ici.C.Local sustainable food security model, street market tradition BEAUMONT-DE-LAMAGNE Garlic Festival ANDORRA Bordas Rústicas restaurants specialising in traditional food PUIGCERDÀ Trinxat bacon, cabbage and potato Festival BARCELONA Llibre del Coch the cook’s book / Catalan Culinary Heritage VALLS Calçots spring onions Festival RIUDOMS Hazelnut Festival DELTA DE L’EBRE Rice fields VALENCIA Oranges MAJORCA Almonds MURCIA Reliefs of the Tables Book GIBRALTAR Calentita chickpea fritters Festival CÁDIZ Street Food JEREZ Xérès sherry SEVILLE Gazpacho “soaked bread” soup AL-ANDALUS Moors, Muslims and Master Bakers ANDALUSIA Street Markets EXTREMADURA Iberian Ham LISBON Camarão prawns BELÉM Pastéis de Belém / Pastéis de Nata custard tarts PORTO Bacalhau de Cura salted codfish VIGO Empanada Gallega Galician fish pie / Merluza a la Gallega hake with garlic and potatoes A CORUÑA Tapas appetisers ASTURIAS Chorizo paprika sausage BILBAO Ajoarriero salt cod and roasted peppers stew GETARIA Anchovy Festival BASQUE COUNTRY PAYS BASQUE Bakailao salted codfish / Basurs Zalda garlic soup / Brazo Gitano cake roll / Marmitako bonito and potato stew / Morokil sweet cornmeal cakes / Oeufs à la Pipérade slow-cooked onions, peppers and tomatoes with eggs / Perretxiku spring mushrooms scrambled with eggs / Pisto summer vegetable stew BORDEAUX Chaudrée chowder BEARA Mackerel DINGLE Out of the Blue Restaurant CLONMEL Hickey’s featuring Barm Brack speckled bread BALLYBROMMEL raw milk cheese maker Elizabeth Bradley BELFAST Baps large breakfast / lunch breads ARDS PENINSULA Scampi battered prawns DUBLIN Mulligans Pub RUSHOLME Sanaam Restaurant BRIXTON Street Market EDINBURGH Haggis and Chips blood pudding and chip potatoes INVERURIE Butteries / Rowies bread rolls CULLEN Skink smoked haddock and potato soup REYKJAVÍK Cool Cuisine BERGEN Bergensk Frokostbuffé Bergen buffet breakfast LOFOTEN ISLANDS Stockfish STOCKHOLM Arlanda Flygplats Arlanda airport open space food NORRBOTTEN COUNTY Poronkäristys reindeer with mashed potatoes and lingonberry sauce OULU / KARJALA Kainuu Rönttönen Kainuu round rye-crust pie with lingonberries and mashed potato / Kalakukko fish-filled rye bread pastie / Karjalanpiirakka barley / potato / rice / vegetable rye / wheat pastry HELSINKI Pähkinäkakku nut cake ST. PETERSBURG Pyshki Piterskiye Petersburg pastry (donut) MOSCOW Pierogi / Pīrāgi / Pirogi bread-cake dough pies / Solyanka winter soup pot TALLINN Sprats VALKA Debessmanna cranberry dessert KIEV Medovik s Shokoladom layered honey cake LUBLIN Cebularz Lubelski onion-poppy seed topped flatbread WARSAW-WOLANÓW Stanislaw Czerniecki, Compendium Ferculorum albo Zebranie Potraw collection of dishes BIALYSTOK Ser Koryciński raw cow’s milk cheese  KRAKÓW Kiełbasa sausage GORCE Podhale Zackel sheep / Bryndza cheese / Sernik Tradycyjny traditional cheese cake POZNAŃ Polagra Food Fair DRAWA NATIONAL PARK buckwheat, colza, heather, lime, polyfloral honey BERLIN Imbiss snack food BALTIC SEA COAST Fischsandwichbericht fish sandwich report HAMBURG Bauerngarten small-scale vegetable-fruit-flower market COPENHAGEN Insiders Guide to Smørrebrød BORNHOLM smoked herring GLUECKSTADT Matjes young herrings EDEWECHT Ostfriesische Grünkohl kale with bacon, onions and sausages EAST FRIESLAND Teebrötchen tea bread rolls ESPEL Witlof white leaf AMSTERDAM Snert pea soup LIEDEN Leidse Hutspot Leiden stew SCHEVENINGEN Maatjes young herrings ROTTERDAM Rooftop Horticulture herb and vegetable growers ZEELAND Baker Sjako Boer and Zeeuwse Bolussen Zealand sugar buns ANTWERPEN Breads, Cakes, Confections, Pastries GHENT Stoofvlees op Vlaamse Wijze beef and beer stew WALLONIA Frituur Central / Frikandel meat sausage / Frikadelle meat ball GAUME Touffâye stew LUXEMBOURG Judd mat Gaardebounen smoked pork collar with broad bean sauce COLOGNE Kölner Pannekooche pancakes / Äädäppelschlot potato salad buffet WITZENHAUSEN Red Cherry Fair, red cherry juice at Wilhelmshöhe Palace KASSEL Kasseler (Hessischer) Speckkuchen Kassel bacon cake RHINELAND Rheinischer Schwarzbrotsuppe black bread soup / Rheinischer Sauerbraten soured beef STROMBERG Plum Festival ALSACE Laugenbrezel / Laugenbrötchen / Laugengebäck lye breads, pretzels NANCY Quiche avec le Maquereau Fumé et la Bettes custard pie with smoked mackerel and chard / Flammeküche-Tarte Flambée cheese, bacon, onion tart / flame cake DIJON Mustard LYON Brioche Lyonnaise Brioche butter bread with sausage SAVOY Raw Milk Cheeses / Tartiflette bacon, cheese and potato gratin ARLESHEIM The Biodynamic Experiment BLACK FOREST Schwarzwälder Schinken Black Forest ham / Sauerkirschen sour red cherry / Kirschwasser cherry brandy TRIBERG Café Schäfer / Schwarzwälder Kirschtorte Black Forest cherry cake STUTTGART Brötchen small breads / Spätzle spelt noodles / Urdinkel spelt bread REMS MURR DISTRICT Landkorn pesticide-free grain agriculture NUREMBERG Nürnberger Bratwürst Nuremberg sausage DRESDEN Stollen fruit bread / Pope’s butter letter KARLOVY VARY Pečená Kachní Prsa roast duck breasts PRAGUE Jablková Žemlovka apple loaf BRATISLAVA Bratislavské Rožky crescent bread RUŽOMBEROK Ostiepky smoked cheese DETVA Wallachian sheep’s milk cheese WACHAU Marillenkuchen apricot cake VIENNA Gipfel / Kipfel bread crescent TYROL Tiroler Schmarrn torn pancakes GARMISCH-PARTENKIRCHEN Bräustüberl Guesthouse-Restaurant-Beer Garden BAVARIA Würste sausages including Bratwürst, Landjäger, Mettwürst and Weißwürste ST. GALLEN Bratwürst mit Alt-Art Zwiebelsauce sausages and onion sauce KONSTANZ Onion Festival ZÜRICH Rösti fried grated potatoes VADUZ Älplermagronen mit Wirz alpine pasta with green cabbage FRIBOURG Bénichon Festival GENEVA Rousseau de Poulet Chaud chicken with Rousseau



Atlantic Fringe | Food Travels at the Edge of the World

Blue | Culinary Adventures on the Côte d’Azur

Bubble | Culinary Adventures around the Baltic

Caravaggio | Culinary Adventures in the Italian Heartlands

Fabulous | Food Travels in the Po Valley

Furka | Culinary Adventures on the Glacier Express

Gothic | Food Travels in Germany

Han Solo | Food Travels on the Seljuk Silk Routes

Middle Earth | Culinary Adventures around the Mediterranean Basin

Renaissance | Food Travels in Sicily

Riverworld | Food Travels along the Danube

Riverworld | Food Travels along the Rhine

Riverworld | Food Travels along the Rhône

Whiteness | Culinary Adventures in a Winter Wonderland

Wildlife | Food Travels in the Carpathians


BRÖTCHEN | Frukostbullar SWEDEN breakfast buns

These amazing breakfast buns are the smallest breads in this collection, a tradition in Sweden that allows them to used as savoury and sweet elements in buffet breakfasts. 500 g white wheat flour 250 ml water 50 g rye flakes, soaked in water for several hours 30 g potato flour + extra for dusting 25 … Continue reading BRÖTCHEN | Frukostbullar SWEDEN breakfast buns

Legendary Dishes | Pasta Fresca con Salsa di Broccoli (fresh pasta with broccoli sauce )

ITALY The marriage of broccoli and pasta is celebrated daily in Italy. When anchovies and garlic are added to the broccoli with some of its cooking water to make a sauce there is only one option – fresh pasta! 500 g broccoli 320 g fresh pasta 8 garlic cloves, sliced thin 60 g anchovies 30 … Continue reading Legendary Dishes | Pasta Fresca con Salsa di Broccoli (fresh pasta with broccoli sauce )

Legendary Dishes | Bigoli con il Ragù d’anatra (fresh pasta with duck stew)

ITALY Bigoli is a long thick spaghetti-like pasta generally made fresh. When it is combined with a duck ragù heavily flavoured with herbs nothing compares. It is a traditional Venetian dish with a growing reputation further afield. Duck 3 litres water 1.2 kg duck 150 g onion 100 g carrot 100 g celery 1 tsp … Continue reading Legendary Dishes | Bigoli con il Ragù d’anatra (fresh pasta with duck stew)

BRÖTCHEN | Soft Breakfast Bread Rolls EUROPE

Breakfast bread rolls in Europe are generally made with soft wheat flour, types 00, 405, 450, 500 or 550, with water, oil, salt and fresh yeast. Bread improvers became more common throughout the 1900s. The effect was a lighter bread. This standard recipe can be altered by using milk instead of water and butter instead … Continue reading BRÖTCHEN | Soft Breakfast Bread Rolls EUROPE

Legendary Dishes | Théiboudienne (fish, rice and vegetables in spicy sauce)

SENEGAL Countless combinations of fish and rice exist across the world and each one of these traditional foods deserve their status as legendary dishes. When aromatics and flavourings change the taste of the fish and the rice, you usually have something special. This is what happens in Senegal where a well-known herb, a particularly hot … Continue reading Legendary Dishes | Théiboudienne (fish, rice and vegetables in spicy sauce)

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Text © Fricot Project 1998-2021
Photos © Fricot Project 1998-2021 & Credited

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