Is it possible to eat paella without thinking immediately of Spain, of tasting al dente pasta without escaping to Italy, to share a good mezze without thinking a little of Greece? This is understandable since the culture of a country is often passed on by its gastronomic traditions. As the old adage says: "Tell me what you eat and I will tell you who you are". In other words, it is valid to say that the gastronomic culture of a country is strongly connected to its history, to its geographical conditions and climate, to the richness of its social structure, to the character and to the lifestyle of the individuals who live there.
A true cradle of gastronomy in the world, Europe possesses an incredible variety of quality agro alimentary products. Conscious of the value of such a heritage, the European Commission has even put in place, from 1994, a system for protecting and preserving European culinary traditions emanating from ancestral know-how.
Good food is also an integral part of the culture in Luxembourg. Because of the unique geographic location of our country, the cuisine of Luxembourg nicely combines German warmth with Franco-Belgian finesse while delivering a personality uniquely its own. This is why many recipes connected to the lifestyle of this agricultural world have influenced many layers of Luxembourg society until today. This makes the Grand Duchy of Luxembourg a small gastronomic paradise where the products of the region form a diverse palette, rich in colours and flavours.
Two typical dishes of the Luxembourg region are depicted on the special postage stamps of this gastronomic series “EUROPA 2005”.
The primary national dish, Judd matt Gaardebounen or collar of smoked pork with marsh beans and brown sauce, is a dish particularly appreciated by gourmands. Accompanied by fried potatoes and a good bottle of white wine from the Luxembourg Moselle, Judd matt Gaardebounen is a true treat to share with friends or family.
On the lighter side, Feierstengszalot is a small delicacy well known throughout Luxembourg. Besides its hard-boiled eggs and gherkins, which can’t be ignored, this salad is made up of boiled and diced breast of beef covered with a lightly creamed vinaigrette dressing. It is sure to delight even the most demanding palates. Bon appétit !
|Price of the series:||1,10 €|
|Photos:||Guy Hoffmann, Schifflange|
|Printing:||high-resolution offset with stochastic screen by CARTOR SA La Loupe (F)|
|Dimensions:||34 x 34 mm, 20 stamps per sheet|