Indigenous produce | artisanal products | traditional recipes …
with news, features, interviews and stories about Europe’s traditional food culture, including reviews of fairs, festivals and markets, cafes, diners and restaurants, cookery, food and recipe books, descriptions of local produce and value-added products, profiles of artisans and producers, bakers and specialists, cooks and chefs — creative sustainable food security for the 21st century …



Legendary Dishes | Tajin Aldijaj طاجن الدجاج (chicken tagine)

ARABIA LEVANT NORTH AFRICA (EUROPE) This is a variable feast across the Arab world, every home and restaurant with its own interpretation, always personal, acutely traditional. Because it is one of the most popular dishes from the Levant to the Maghreb and from the Gulf to the Mediterranean, only the method is constant, the ingredients … Continue reading Legendary Dishes | Tajin Aldijaj طاجن الدجاج (chicken tagine)

Legendary Dishes | Sandwich di Prosciutto e Formaggio Tostato (toasted ham and cheese sandwich)

ITALY Ideally this should be made with the unsalted Tuscan bread. Any white loaf is suitable but the shape of the slice must be rectangular. Uniform ciabatta would suffice but the quantity of cheese would have to increase. Anyway the amount of cheese is personal, but it should be a mountain cheese, like Ossolano. 8 … Continue reading Legendary Dishes | Sandwich di Prosciutto e Formaggio Tostato (toasted ham and cheese sandwich)

Featured Recipes

Speķa Pīrāgi

Bread rolls stuffed with pork crackling / bacon


Crispy bread rolls

Ninda Purpura / Küçük Ballı Ekmekler

Hittite, Babylon and Sumer honey breads




Ottoman-era meatballs

İçli Köfte

Bulgur meatballs

Aş Çorbasi


Nodi d’amore

Love Knots
(Tortellini in Brodo)
Stuffed pasta in soup

Linzensoep Traditioneel

Traditional lentil soup

Featured Ingredient

Handmade Small Breads
Free Limited Editon

The first volume of the
Traditional Tastes of Europe series
is imminent.

Read the introduction,
peek at the penultimate recipe list,
claim a copy of the first print edition.

fricot editors


Fabulous Fricot will celebrate and promote indigenous food produce, local artisanal food products and traditional food recipes.

Fabulous Fricot will launch as a weekly magazine in August 2020.

For a glimpse of what to expect take a look at our test issues (on the right).


MARCH 2020

Wild Plants and Plants to Save the Future

Bodrum, once known as Halicarnassus in the days of Herodotus, is surrounded by hills and a promontory that juts into the Aegean Sea. Here the Bodrum peninsula of Muğla province becomes a wild place amidst the touristic scenery of beaches and cafes and hotels and yachts and other distractions. Six kilometres away in the covered market in the heart of the town the wild products of that promontory are coveted, just as they have always been, before and since Herodotus took his first steps in this land.

… continued on the next page.

Ask Anne for a Traditional Recipe

Fricot Editors have access to a large database of traditional recipes. If you cannot find what you want in Fabulous Fricot, tell Anne, ideally with the name of the recipe in the language of the country it is from.

Via WhatsApp 00 353 89 420 7172



About Fabulous Fricot | About Fricot Editions | About Fricot | The Fricot Files

The English language edition of Fabulous Fricot is presently published by Small World Publishing, an Irish publishing house. In 2021 it will be transferred to our new multi-media house Editions Fricot as part of Fricot, which includes Fricot Educational, Fricot Experimental Kitchens and Fricot X (a food database based on blockchain technology). The new Fabulous Fricot will be published in English, French, German and Italian and will be available as an exclusive monthly magazine available to subscribers as a pdf.


Text © Fricot Project 1998-2020
Photos © Fricot Project 1998-2020 & Credited

2 thoughts on “… FRICOT FRONT PAGE

  1. I would like to buy printed copy of the first edition of TRADITIONAL TASTES OF EUROPE. How do I do that? Please advise

  2. Hi Dejan, Please forgive us, we are behind schedule so the print copies will not be available until September. The PDF will be available fairly soon, send me your email address and we will send you a complimentary copy – foodsofeuropeproject@gmail.com. All the best, Robert, managing editor, Fricot Editions

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