Vegetable Pannonia is a culinary and cultural journey into the social history of a region—told through the food that shaped it. But it’s more than a nostalgic look at the past. It’s also a way of asking how we want to cook, eat, and grow food in the future.
Vegetable Pannonia is rooted in the historical region of Pannonia—once a Roman province, now spanning parts of Austria, Hungary, Slovenia, Croatia, and beyond.
This blog centres on plant-based cooking — partly because I’m vegetarian, and partly because I care about what food practices do to and for the world, and for other living beings. Mostly, I just really like vegetables. I like what they can do, how they taste, how they grow, and how deeply they’re tied to place, season, and memory.
Some recipes reimagine traditional Pannonian meat dishes with local vegetables. Others draw on older, often forgotten plant-based food cultures—when meat was rare and seasonal rhythms shaped daily meals.
I also borrow from other food cultures that have shaped me along the way, reinterpreting them through regional ingredients that are becoming ever more diverse thanks to curiosity, agricultural innovation, and climate adaptation.
“Local” doesn’t have to mean pure or traditional. It can mean evolving and open.
Across Pannonia, farmers, cooks, winemakers, food producers and small collectives are engaging in similar experiments—reviving and reinventing food cultures rooted in place but open to the world.
This blog is a space to share their work alongside my own—telling stories from the Pannonian plain, past and present, and imagining future ones too.
Vegetable Pannonia 