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
Food
Themen – Liste der Food Rubik. Link zur Food Übersichtsseite der Tellerand-Stories
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 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
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.
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
Cyprus traditional cuisine
In the Maronite village of Kormakitis in Cyprus, the chef of a boutique hotel is attracting attention with consistently traditional cuisine
Beer powder from Brandenburg
Beer powder without brewing process. Klosterbrauerei Neuzelle rethinks beer and impresses with climate-friendly arguments in transport and packaging
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.
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
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
The market hall of Avignon
Les Halles, the market hall of Avignon with the vertical garden of botanist Patrick Blanc and delicacies from Provence.
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
