Zincarlin – Speciality from Ticino
Zincarlin, a cone-shaped raw milk cheese, is a culinary specialty found only in the Valle di Muggio. It matures in cool cantinas (rock cellars)
Food
Themen – Liste der Food Rubik. Link zur Food Übersichtsseite der Tellerand-Stories
Bamberg and the beer
As early as 1489, the prince bishop of Bamberg specified the ingredients for beer, which were only laid down 27 years later in the Bavarian purity law
Northernmost olive Grove in Europe
Olive harvest in Pulheim near Cologne. Among the harvesters, all friends from the neighborhood, is olive oil expert Carmen Sanchez-Garcia
Rye bread baking experience
In Erschmatt, rye bread has been baked for centuries as a community event. Once a year, in December, they heat up the old oven in the community center
Zoigl beer from the Kommun-Brauhaus Falkenberg
Zoigl from the Upper Palatinate is a beer and is part of Bavaria’s intangible cultural heritage. Report on the brewing process and fermentation in cool rock cellars.
Bento – the snack for every situation in life
In Japan, the bento box contains a meal for students, workers, hikers or travelers. It contains protein, cooked or pickled vegetables and rice
Breakfast in Japan – Miso soup and more
Even the traditional breakfast in Japan is a feast for the eyes. It has a high value and is considered the basis for a long and healthy life
Food tour in Basel
Basel offers a self-guided food tour. Under your own direction, you can reach restaurants with special concepts and get a lot for 29 Swiss francs.
Culinary rarity – Saffron from Switzerland
The most expensive spice in the world does not only grow in the Orient. The southern slopes below the small village of Mund are considered the best growing area for the rare plants
Markgräfler Küche im Hotel Krone
Walk through some diets. Chef Peter Prüfer of the Hotel Krone restaurant in Weil offers vegan cuisine and puts a new spin on the traditional
Hotel Mühle brings Apulian cuisine to Binzen
In Binzen in the Markgräflerland region, a traditional house is currently reinventing itself. Host Fabio Elia brings his grandmother’s Apulian cuisine to the table
Saffron, spice and remedy
Saffron gives an incomparable aroma. It would be too bad and too expensive to use saffron only as a coloring agent. About the cultivation in Valais and Morocco.
