The Making-Of

Veni, vidi, bibit.

Located on a hilltop near the city of Bordighera (Liguria, Italy), the vineyards of Tenuta Selvadolce oversee the coastline of the Riviera dei Fiori with breathtaking views and as far as Monaco.

All torrents of the Pyrenees rejoin in the river Gave and pass through the town of Peyrehorade in France’s Southwest.

It was here, in the surroundings of France´s main salmon-river that a rich culinary tradition emerged. But even though this region of France is famous for it’s preserved foodstuffs, salmon was not touched by this tradition and has always been consumed fresh – thus boiled or fried.

Foie Gras belongs to the protected cultural and gastronomical heritage of France

Foie Gras is undoubtedly one of the most touchy topics one can find on a food-lovers plate. How such a product could enter our catalogue? Well, we want to offer those who can simply not resist the chance to find one of France’s best producers.

Old breeds of livestock are a cultural achievement, passed on from generation to generation.

The Swabian Hall pig breed was as good as extinct when Rudolf Bühler returned to his homeland in the early 1980s. Together with some ambitious farmers he managed to collect the last animals, of which just a hand full remained.

To get from meat to sausage, spices are needed.

However, since condiments have largely fallen victim to industrialization, the Farmers Producer-Cooperative Swabian Hall (BESH) decided to take in to their own hands the cultivation and distribution of high-quality herbs and spices.

A good sausage needs good mustard, at least in Germany.

But besides the sweet and the pungent, mustard can add a political statement to a sausage.
The Bäuerliche Erzeugergemeinschaft Schwäbisch Hall – BESH (Farmers Producer-Cooperative Schwabian Hall) was originally founded as a breeders association to rescue a nearly extinct pig breed in 1986.

Who would have guessed that Vienna used to be the centre of Europe’s snail gastronomy?

Until the mid-20th century, Vienna had a special snail-market where so called “snail-women” sold the molluscs in various price categories.

Austria´s last Buffaloes.

When talking about buffaloes, the modern European consumer pictures a Mediterranean countryside and almost impulsively adds the words ¨mozzarella di …” . This conception derives partly from the Italian skill of marketing their products, mostly however, from the effects of the Industrial Revolution. In Austria as in many other parts of Europe, the buffalo disappeared from the countryside as its traction power was substituted by machines and its milk and meat supplied by animals with higher yields.

Milan. Stop thinking “fashion” – think “beer”.

When three friends started taking on a little pub in the Lambrate district of Milan and added a small brewing facility, few would have expected this place to become a hub of Italy’s micro-brewery movement.