Pfefferlechner craft brewery
South Tyrol is an ideal growth market for craft beer, because the Italians who like to try it are epicureans. Latest brewing creation is an alcohol-free beer
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South Tyrol is an ideal growth market for craft beer, because the Italians who like to try it are epicureans. Latest brewing creation is an alcohol-free beer
Bernhard Xueref discovered his passion for cocoa from São Tomé in 2010. It turned him into a chocolatier and ambassador for sustainability and Fairtrade
This hearty specialty from the south of France was a poor man’s food. Ingredients: White beans, duck, sausage, bacon. Preparation classic in the cassole.
The harvest season for olives in the Var region begins in November. This is where tradition meets modernity. The differences could hardly be greater.
A tragic story from the culinary world describes how Dijon mustard lost its home: Edmond Fallot is France’s last family-owned mustard manufacturer.
Every child knows licorice. Licorice, on the other hand, is as forgotten as the dial telephone. Once upon a time, licorice was the only natural sweetener in the kitchen besides honey.
In 1984, Jean Yves Bordier opened a butter shop in the Rue de l’Orme. He wants to make butter again as his grandfather did, with time, wooden tools and traditional techniques.
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.
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.
All of Denmark loves this cream cheese. The Gundestrup dairy on Funen supplies supermarkets, as well as the Danish royal family and top restaurants.
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.
Absinthe, this name carries the taste of the forbidden. A journey along the route of absinthe in France and Switzerland.