Bénichon, Kilbi? Definitely Fribourg!
The Kilbi is a festival celebrated in the canton of Fribourg and is one of Switzerland’s living traditions. The cuchaule, a brioche with saffron, is the queen of the festive menu
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The Kilbi is a festival celebrated in the canton of Fribourg and is one of Switzerland’s living traditions. The cuchaule, a brioche with saffron, is the queen of the festive menu
Nobody has to eat in fast food chains in Chicago. Three food tips that combine food with culture and history. From fictional sandwich shops to the Queen of Chicago
Romans and knights carved basins into the soft stone on the flat limestone coast. Today, it is families who keep the tradition of salt harvesting alive
Carp from traditional pond farming is a real delicacy. However, in order to experience the culinary spectrum of carp cuisine, you have to get to the carp.
Dresden Christstollen is considered the oldest Saxon finger food. From October, it will be baked again and shipped to 190 countries. A visit to Saxony’s best-known ambassador of enjoyment
Satemwa Estate is the last family-run tea farm in Malawi. A place for top teas, sustainability principles and Equal Payment
Malawi wants to become banana self-sufficient again. This is to be done sustainably. A visit to Nature’s Gift Farm near Lilongwe
Nsima is prepared from maize flour in Malawi. This national dish is a staple food and an emotional link within the family.
From the finest chocolates with a marzipan core to edible city mountains, the sweet culinary specialties in the Mozart city of Salzburg range
In the Maronite village of Kormakitis in Cyprus, the chef of a boutique hotel is attracting attention with consistently traditional cuisine
Beer powder without brewing process. Klosterbrauerei Neuzelle rethinks beer and impresses with climate-friendly arguments in transport and packaging
Every year on March 1, Icelanders celebrate Bjórdagurinn. This day of beer commemorates the legalization of beer in 1989 after 75 years of prohibition.