Cuchaule, the queen of the Bénichon, is a brioche bread with saffron. It is served as the first course on the Kilbi menu together with Kilbi mustard / © Photo: Georg Berg

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

Garrett Popcorn flagship store on Michigan Avenue in Chicago. Family recipe popcorn since 1949 / © Photo: Georg Berg

Made in Chicago: Snacks & Sweets

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

Ancient Roman evaporation basins for sea salt extraction / © Photo: Georg Berg

Sea salt from Gozo and Malta

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

Blue carp is a traditional Christmas recipe. The blue color is due to the mucus layer of the fish skin, which takes on a pale blue color when cooked / © Photo: Georg Berg

The carp – an underestimated fish

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.

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.

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