↓Deutsch Ideas from the three most famous tomato sauces, right after the Napoletana, Arrabiata, Puttanesca and Amatriciana, have come together here. One day a piece of pancetta fell into my…[...]
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↓Deutsch This is a fork of the classic ‚Homard americaine‘, the lobster in American sauce, but the sauce tastes also with mussels, squid and octopus. It is not quite clear…[...]
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↓Deutsch On the occasion of my birthday we went to the Hotel + Restaurant Alte Schmiede in Großbottwar. The furnishings were a well-done mix of old and new. Originally it…[...]
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↓Deutsch There are countless variations of beef rouladen in Germany. They are stuffed with minced meat, mushrooms, eggs and what ever. But there is one classic stuffing that is known…[...]
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↓Deutsch This was a leftover use of leftover smoked trout and sour cream. Basically, the sour cream is not suitable for this, it was too liquid. Parsley wasn't great in…[...]
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↓Deutsch This is one of the oldest dishes in the old canteens of the former Hoechst AG (whose core is now Sanofi/Aventis and several other companies) and in its simplicity…[...]
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↓Deutsch This dish can also be found in all of Yugoslavia's successor states. Mixed mince (beef:pork/1:1) is often used. Bosnia is mostly Muslim, so pure ground beef is used, sometimes…[...]
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↓Deutsch This cream can be found in all former Yugoslav countries, although it is mainly obtained from Croatian restaurants. It consists of about 2/3 red pepper and 1/3 eggplant. I…[...]
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↓Deutsch Once a year, during the spring fairs in Stuttgart, Slow Food also takes place on the exhibition grounds. For a foodie, this is of course a must. So I…[...]
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↓Deutsch There are a total of three important high cuisines in the world. This is first the French, then the Chinese and finally the Turkish. And we went to a…[...]
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