Food

Topics – List of the Food Rubik. <a href="https://tellerrandstories.de/food-entdeckungen/">Link to the food overview page of the Tellerand stories</a>

Black truffle with scallop. A classic in French cuisine / © Photo: Georg Berg

Truffle – Favorite of gastronomy

In France, they call it the black diamond of gastronomy. Truffles are among the most expensive edible mushrooms in the world. Before Christmas, the price per kilo rises to 1,000 euros or more.

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Opening an oyster with the oyster knife / © Photo: Georg Berg

Oysters always suit

Oysters are invigorating and energizing, like the primordial sea from which all life originated. It is recommended to chew them for a long time instead of swallowing them with fright.

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After 20 seconds in the dense smoke of straw, the cheese wheels are streaked / © Photo: Georg Berg

Smoked cheese from Denmark

All of Denmark loves this cream cheese. The Gundestrup dairy on Funen supplies supermarkets, as well as the Danish royal family and top restaurants.

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The Schlenkerla is omnipresent. This is what the people of Bamberg called the brewer Andreas Graser, second in the generation of the current owner family. He flapped his arms conspicuously as he walked and thus got his nickname / © Photo: Georg Berg

Specialty smoked beer

Beer used to have a strong smoky aroma without exception, and not only in Bamberg. Only industrial malt drying banished the smoke from the beer.

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Absinthe store in Rome / © Photo: Georg Berg

Absinthe, legendary cult drink

Absinthe, this name carries the taste of the forbidden. A journey along the route of absinthe in France and Switzerland.

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Calm, concentrated and everything in view, this is how star chef Thomas Kellermann works with his team in the kitchen / © Photo: Georg Berg

Top chefs and their white brigade

Gourmet cuisine, that much is certain, is highly complex and behind it lies an extremely professional coordination of the white brigade. A real team effort.

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View of the back of the Saint-Pancrace church, built from 1489 to 1503 in the Provençal Gothic style with a Renaissance facade in Aups, France / © Photo: Georg Berg

Winter truffle with chefs of Provence

Winter truffles are available in Provence from December. Then the upscale gastronomy in the Var department always has one or more truffle dishes on the menu

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To collect the wild asparagus in Tuscany is rarely possible. This delicacy is precious and rare like truffles / © Photo: Georg Berg

Tuscany wild asparagus

Wild asparagus is considered a delicacy in Tuscany. In markets it is sold as a rarity. The harvest period extends over a few weeks in April.

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Zincarlin in a rock cellar. Production of the traditional Zincarlin cheese from the Muggio Valley in Ticino, Mendrisio. Three different ages of the Ticino cheese speciality are stored here. The cheese cylinders are washed almost every day with white wine / © Photo: Georg Berg

Culinary specialties in Ticino

In Ticino, Switzerland, there are culinary treasures to be discovered to this day. Behind them are mostly passionate people who preserve culinary traditions.

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Another best seller from Domaine d'Argens is the Brisures de Truffe (Tuber Melanosporum & Tuber Brumale) and juice of black truffle and salt / © Photo: Georg Berg

Truffle: Great delicacy – Big business

Visiting a global player in the international truffle market. In the small provincial town of Draguignan, truffle products are produced for gastronomy.

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Maintenance work on the Carraturo is just tightening the strings / © Photo: Georg Berg

Carraturo – archetype of the pasta machine

Italian Cuisine Day: Il Carraturo is the first pasta machine of mankind. The “guitar of Abruzzo” was invented around 1800. Chef Graziosi swears by the Carraturo.

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The driveway of Chateau Leoube. The estate stretches four kilometers along the coast of the Var department / © Photo: Georg Berg

Olive growing at Château Léoube

Provence is one of the most beautiful and oldest cultural landscapes. For more than 2,000 years, people have been growing wine and olives on the Côte d’Azur

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