Original Dresden Christstollen is a raisin stollen according to the statutes of the Schutzverband Dresdner Christstollen / © Photo: Georg Berg

From show-off Stollen to Stollen etiquette

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

Morning atmosphere at Satemwa Estate, Thyolo. Tea pickers with their pots for collecting tea leaves at work / © Photo: Georg Berg

Tea cultivation in Malawi

Satemwa Estate is the last family-run tea farm in Malawi. A place for top teas, sustainability principles and Equal Payment

Bananas do not grow on trees, but on perennials. Only once in its short life does a banana plant bear fruit and then die / © Photo: Georg Berg

Bananas from Malawi

Malawi wants to become banana self-sufficient again. This is to be done sustainably. A visit to Nature’s Gift Farm near Lilongwe

White corn is harvested by hand. The corn is milled into cornmeal, which is used to prepare the national dish nzima / © Photo: Georg Berg

Malawi’s main dish: Nsima

Nsima is prepared from maize flour in Malawi. This national dish is a staple food and an emotional link within the family.

Ingredients of the original Salzberger Mozartkugel. In 1890, the confectioner Paul Fürst invented the spherical praline and named it after the most famous son of the city of Salzburg, Wolfgang Amadeus Mozart / © Photo: Georg Berg

Sweet Salzburg

From the finest chocolates with a marzipan core to edible city mountains, the sweet culinary specialties in the Mozart city of Salzburg range

At the Hanna Koumi Restaurant and Boutique Hotel, guests appreciate the traditional food made from local products by chef and host Angeliki
/ © Photo: Georg Berg

Cyprus traditional cuisine

In the Maronite village of Kormakitis in Cyprus, the chef of a boutique hotel is attracting attention with consistently traditional cuisine

Stefan Fritsche with freshly stirred beer powder. The product innovation from the Neuzelle monastery brewery rethinks the beer process and impresses with climate-friendly arguments during transport / © Photo: Georg Berg

Beer powder from Brandenburg

Beer powder without brewing process. Klosterbrauerei Neuzelle rethinks beer and impresses with climate-friendly arguments in transport and packaging

Marteinn Haraldsson founded the microbrewery Segull 67 in Siglufjördur in 2015 as a career changer / © Photo: Georg Berg

Iceland and the beer

Every year on March 1, Icelanders celebrate Bjórdagurinn. This day of beer commemorates the legalization of beer in 1989 after 75 years of prohibition.

Unusual baker's tool. A shovel is used to bury the baking molds and also to dig them up again / © Photo: Georg Berg

How Icelanders bake bread

In Iceland, you go to bake bread with a shovel and rubber boots. The oven needs no electricity. It bubbles and hisses and is right by the lake

Greenland shark meat cannot be eaten without special preparation. It contains trimethylamine oxide, which is broken down during digestion to trimethylamine, which can be hazardous to health / © Photo: Georg Berg

Hákarl. Shark snack from Iceland

Hákarl is considered a culinary test of courage on a trip to Iceland. Only processed the meat from the Greenland shark loses its toxic effect

Les Halles market hall in Avignon. Patrick Blanc's plant wall has a sophisticated irrigation system and triggered a boom in vertical urban greening worldwide. 20 plants grow on one square meter / © Photo: Georg Berg

The market hall of Avignon

Les Halles, the market hall of Avignon with the vertical garden of botanist Patrick Blanc and delicacies from Provence.

In the beer garden in Lana, you can taste the product range of the Pfefferlechner home brewery from tasting glasses / © Photo: Georg Berg

France and the desire for beer

The Auvergne – Rhône – Alpes region is home to a particularly large number of breweries. Why France is discovering a love of beer, tells a brewer from the Drôme Valley

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