If one travels along the Mediterranean coast, one will notice that focaccia tastes a little different everywhere: according to legend, the “original” focaccia, the Focaccia …
The Walnut: Survivor of the ice age
There was an extremely diverse walnut flora on earth for over 63 million years. Today, however, most of these species are missing and from a …
Hazelnut: Million-year-old staple food
Technically, the hazelnut belongs to the birch genus: the hazelnut bush, on which the hazelnut fruit grows, was long regarded in folk belief as a …
Swiss Bündnerfleisch: History and production of the Grisons delicacy
In many regions, one is used to beef or pork products being smoked in order to preserve them for as long as possible: However, this …
Bresaola: Speciality from Valtellina with Swiss roots
At first glance, it is often mixed up with the Swiss Bündnerfleisch, a traditional Swiss beef ham from the canton of Grisons: But Bresaola has …
Cheddar: From Somerset to the world
Near the small town of Cheddar in the south-western English county of Somerset there is a “Cheddar Gorge”: Centuries ago, milk and cheese were stored …
Aceto Balsamico: Balsam for the senses
Aceto Balsamico is one of the most sought-after condiments in the world: it is particularly popular for seasoning salads.In general, the Aceto Balsamico from the …
Wines from Bordeaux: Wine Brokers can be found here
The wine-growing region of Bordeaux is considered synonymous with French wine: in the entire world, there is said to be no larger contiguous wine-growing region …
Dates: The Bread of the Desert
The date palm is a miracle of nature: the tree on which the date fruit grows is perfectly adapted to the climate in which it …
Tonka Bean: South America’s Black Gold
In South American culture, the tonka bean is said to have a special healing effect: anyone who carries a tonka bean with them is in …