When you think of hay, do your thoughts turn directly to food? Admittedly, ours don’t. At the Hotel Bella Vista Zermatt, however, it’s a different story. Here, they make a delicious soup from the hay: a real classic in the alpine region!

Braided plaited yeast, easter rabbits and wreaths: Many of our most traditional easter delicacies are made from a yeast dough. The one exception is the classic Easter lamb, which is made from a mixed dough. Do you ever ask yourselves the reason why this is…

Are you still looking for a vegetarian highlight in your cookbook? Then try the morel asparagus cream sauce from ADLER Lodge RITTEN. The hotel in the Italian South Tyrol is located in the middle of a clearing and is surrounded by dense forest.

Eat slowly, appreciate food again, and pay attention to an environmentally and socially responsible way of dealing with it. Last week we already introduced you to the Slow Food philosophy: good-fair-conscious. Our Green Pearls® partners around the world strive for a good, fair and conscious…

What is behind the term Slow Food? The organization with the same name was founded by Carlo Petrini and some of his friends in BRA, Piedmont, as an enantiomer to “FAST Food”. Carlo Petrini defined three basic concepts for a “New Gastronomy”: good, clean and…