The Making-Of

The Making-of is a video catalogue of Europe's most outstanding food producers.
Orange blossom water.
Bitter oranges can hardly be eaten, but their flowers release the sweetest of perfumes. These aromas, captured through distillation as oil and water, were highly valued throughout Europe. High market prices compensated well for the hard work in the orange groves and the risk of loosing the entire plantation during a harsh winter.

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The Villnöss Brillenschaf.
Dominating the valleys of South Tyrol, the Dolomites mountains have long attracted foreigners in search for snow, steep slopes and high peaks. This UNESCO world heritage site is also home to a very distinctive yet largely unknown mountain survivor: The Villnoess Brillenschaf. Named after its characteristic black marks around the eyes, it is the oldest sheep breed in the South Tyrol region.

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Dedicated to the Rollet brothers.
“When I was young, I used to see my grandfather making his bread. It is one of the things that marked my youth: to see that peasant, who managed to make excellent bread with the simplest tools”.

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Austria’s organic granary.
The Machfeld, about ten kilometers east of Vienna, traditionally provides the vegetable supply for the neighbouring Capital. In schoolbooks it is even described as the “granary of Austria”.

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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.

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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.

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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.

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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.

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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.

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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.

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