Culinary journey of discovery on the Moselle: Delicious on board in Neumagen-Dhron
Culinary journey of discovery on the Moselle: Delicious on board in Neumagen-Dhron
Culinary diversity on the Moselle: The secret of local specialties
A trip to the roots of the catering
The Moselle region, known for its breathtaking landscapes and first -class wines, is also a mysterious place full of culinary treasures. In the new episode of the show "Delicious on board", which is produced in cooperation between WDR and SWR, the renowned chefs Björn Freitag and Frank Buchholz take the audience on an exciting journey of discovery.
The influences of the region on modern kitchen
In the current episode, the two top chefs stop in Neumagen-Dhron, one of the picturesque villages along the Moselle. The region not only offers beautiful vineyards, but also a wide range of local products. Tradition and innovation meet here.
The special thing about this episode is the connection between the region and its producers. Björn visits a courtyard in Wittlich, where the family cheese ceremony by Eugenie and Paul Brandsma celebrates their cheese art. Over 30 years of experience guarantee manual quality and regional connection. Björn not only learns the art of quark production, but also brings fresh ingredients for dinner back on board.
insights into fish farming
At the same time, Frank learns more about the demanding art of fishing at a local fisherman, Thomas Weber. This is done not only as part of his professional activity, but also by operating fish farming, the fish of which are served in his restaurant. The focus is on the vision of raising awareness of regional fish. Frank chooses Wels, a characteristic product of the water for the common dinner.maintenance of cultural diversity by agriculture
Another remarkable point of the show is the initiative for the preservation of rare legumes, which was launched by Annette Fehrholz. In the "Diversity Sort Garden" it is shown how not only the culinary diversity, but also the cultural-historical legacy of the region is preserved by growing old varieties. Björn collects valuable seeds here and receives a regional specialty as a special gesture that is integrated into the evening menu.
simple but fine cuisine to celebrate the region
Back on board the house boat, what is learned is converted into delicious dishes. The chefs create an exquisite simple dinner: Saltimbocca from the Mosellewels is served together with a sugar peak risotto from the multi -fold garden. As a crowning glory, there is baked cherries with curd cheese, also from the area. These dishes not only invite you to feast, but also stand for the appreciation of the regional products.
conclusion: The importance of regional specialties
"Delicious on board" is more than just a cooking show; It is a window to the traditions and creativity of regional cuisine. This episode impressively shows how chefs reflect on the roots of gastronomy and develop a deeper understanding of the ingredients used through direct contact with the producers. In view of the future, it becomes clear how important the preservation of this culinary diversity is for the identity of the region.
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