Forests, Water and Fire: The "Four Hands Meeting" of the Restaurants Grič and Horváth
Culinary Exchange between Berlin Star Chefs and the Team of Luka Košir, Master of Slovenian Regional Cuisine - A Grand Gourmet Feast at Top Level - Slow Food in the Best Sense
→The Algarve on your tongue
A culinary journey through salt pans, orange groves and wild mountains – Whether olives, almonds, citrus fruits or figs – regional specialties invite you to taste
6 min read
→The Zoigl – a unique cultural treasure
Unique: Citizens brew their own “Communal Beer” – Brewing rights have existed since the 15th century – Sales in a predetermined schedule in “Zoigl taverns” of Upper Palatinate municipalities – intangible UNESCO cultural heritage
7 min read
Sweet Island Paradise: Beekeeping in Malta
Combining traditional beekeeping and biodiversity conservation – protecting the habitat of many wild bee species through sustainable beekeeping – Visitors and tourists learn about beekeeping through guided tours and workshops
→The Black Forest and the Cherry – a Duo for All the Senses
A fruit for connoisseurs: the Black Forest cherry - The queen of German baked goods: the Black Forest cherry cake – Between meadow orchards and green forests – Hiking and savouring – Cakes, spirits, fruit and jams
8 min read
→Das Broeding – Slow Food at the Highest Level
A gourmet institution in Munich for over three decades – special feature: a menu that changes daily – a clear focus on regionality and seasonality – creative "Chef Alliance" cook Manuel Reheis consistently puts Slow Food principles into practice
11 min read