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Review Restaurant WART Hünenberg

1 kl

1. Tesi: Dear Peter, you are the owner of the restaurant WART Hünenberg in Zug/Switzerland which just opened in 2017. Please also tell me more about your background and the philosophy of the restaurant.

Peter Egli: We are lucky having some of the best farms in Switzerland in close proximity to us. We work very regionally. In addition to milk and eggs, we even get a unique Jersey Joghurt from the region. Of course, meat and fish also comes from the surroundings. If there is something we do not get than it is nevertheless from Switzerland. In addition to the focus on the products, we celebrate a very modern weilkitchen. Nose to tail and leaf to root are our standard. With the wines we focus on Europe. Mostly on small and selected wineries whose names are partly still unknown. With this we try to set new standards.

More international business and unique gastronomic experiences at Alimentaria 2018

logo-Alimentaria-2018-color

The International Food, Drink and Food Service Exhibition, organized by Alimentaria Exhibitions, a Fira de Barcelona company, is preparing a unique exhibition with renewed content, mainly aimed at expanding its business character and projecting gastronomy as its differential value. It will take place from 16 to 19 April next year at Fira de Barcelona, Spain.

Interview J. Antonio Valls about Alimentaria

J. ANTONI VALLS 06 kl

1. Tesi: Dear Toni, you are the Managing Director of the food show Alimentaria in Barcelona / Spain. Can you please tell me about your daily work and the show?

Toni Valls: I constantly deal with people which I consider to be key to the success of a show that needs almost 2 years of preparation. So I attend many internal and external meetings to develop the project and of course I answer hundreds of emails and calls. I also prepare commissions with the organizing commitees of the different shows that are part of Alimentaria and manage our team. As it evolves and the show is approaching, everything gets more and more intense to ensure its proper implementation. Finally, the four days that Alimentaria takes place I do my best to fulfill all the requirements I have: mainly, to meet the media and the members of the organizing commitee, to attend the main events of the show and to develop other PR actions.

Let's do lunch! In Bern: Restaurant Kirchenfeld

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Lunch: That meal which makes for a lovely break smack in the middle of the day. It's the perfect occasion for an informal business meeting or simply catching up with a friend. And a wonderful opportunity to discover new restaurants and menus!

It's Thursday, 12:30. I've reserved a table for two in the "old" part of the restaurant. It's less noisy and cozier being smaller than the hall on the other side. I feel like I've stepped into a French brasserie in a small town in France. The waiters wear ankle length aprons, there are old style lamps, two 1930's style coat racks await patrons; the tables are wood with wrought iron legs.

A Scuola di Gusto — Where passion and practice go hand in hand in Bologna

article Scuola di gusto

Since 2010, a Scuola di Gusto has been delivering highly professional training dedicated to cooking, the world of food service, and to every activity connected to food.

Riccardo Facchini — Moving forward with strong memories

article Chef Riccardo Facchini

Although Riccardo Facchini is now a well-known TV personality and a chef from Bologna, it is some of his childhood memories that fondly fill his mind.
In 2011, he took over the historic restaurant Il Pappagallo, where he went back to the roots of the Felsinean tradition. After moving to France for a while to learn the basics of local cuisine, he joined Antonella Clerici's chef team in the TV show "La Prova del Cuoco" in 2012.

Manaresi Wines — The Process of Rebuilding for the Future

article Manaresi Donatella

Manaresi dominates its 24 hectares with views over the whole plain, from Bologna to San Luca in the Alps, on a clear day, as it sits at the center of the farm on the hill of Bella Vista, above Zola Predosa, in the heart of the Colli Bolognesi.

Love Italian: Italian language and food excellence

 

article Love Italian.Mortadella

In the midst of the promotion of the Emilia Romagna region and its cultural and culinary identity, the non-profit organisation Bologna Connect has recently launched Love Italian, a project that brings together language learning, culture, and food experience.
Emilia Romagna, and particularly Bologna, are a honeycomb of hidden treasures that need to be seen, and discovering them can be an demanding task. It requires a little time and an open curiosity, tempting you to discover a few places the travel guidebooks won't take you.

Trattoria Annamaria — a tribute to the art of making fresh pasta

article Trattoria Annamaria.2

Wandering through the narrow streets of the medieval city of Bologna, under the shade of one of its famous porticos, is where you'll find Trattoria Annamaria. The restaurant takes its name from the owner, a woman who has become an institution in the city, and whose fresh pasta is a must-try when visiting the city.
Defying Italian gender conventions, Annamaria set up her own business more than 30 years ago. And she has been serving her customers with excellent care since then, confronting all the challenges that female entrepreneurs have to face.

FICO Eataly World – The New Global Destination for Lovers of Italian Food

article FICO Eataly.pasta

Have you ever wondered where bread comes from? What are the different grains used in different styles of bread? When and how do you plant seeds? What's the difference between white flour and brown flour?

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