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This traditional, tried and tested recipe was once widespread from Swabia to Bohemia, from Franconia to South Tyrol. For the bread dumplings with herbs, fine light-coloured dumpling bread is supplemented with delicious herbs and spices. A tasty and filling speciality can be made in just a few simple steps, both in the round dumpling shape and ...

The unhulled wholegrain rice has a strong flavour and a firm grain. This makes it a fantastic side dish for fish, meat and vegetable dishes...

Biodynamically grown Buckwheat is broken down as an intact whole grain in a traditional process, which gives it its fragrant lightness. This knotweed is quickly prepared as bulgur and is a real discovery for modern cuisine...

The gluten-free pseudo-cereal is extremely popular in many Eastern European countries, and in northern France, too, a cuisine without buckwheat is unthinkable. However, due to its characteristic spicy flavour, it rarely takes centre stage, but is usually added in moderation. Buckwheat flakes are therefore an exclusive addition to a wholesome muesli mix. ...

The knotweed plant, which flowers well into autumn, is a real feast for the eyes and serves as food for many insects. After harvesting, the fruits are painstakingly peeled and cleaned in a special mill, as the dark, very hard skin is not suitable for human consumption. In addition to their traditional use as an accompaniment to vegetable and meat dishes...

Barley-based soups are part of the traditional cuisine in many mountain regions, as barley is a frugal and robust grain that can still be grown at high altitudes. In Graubünden, the Emmental and the Jura, it used to be the predominant grain - barley is also considered by the people to be generally warming and invigorating. In the canton of Graubünden...

A genuine Swiss original. Handcrafted by La Conditoria in Sedrun, Graubünden, at 1,400 meters above sea level, this Bündner Nusstorte features a delicate nut filling that pairs wonderfully with the buttery pastry, creating a rich and satisfying bite...

The heart leaps already while preparing of the pasta: The cooking water is slightly greenish in colour from the wheat germ and exudes an intense aroma. It only takes a few drops of a very good olive oil or a special sugo to create dreamlike moments of pleasure. Buon appetito...

The small beans are the secret ingredient in many Italian dishes. In Tuscany in particular, the tender, creamy pulses are used to prepare Mediterranean bean salads, stews and minestrone. In vegetarian cuisine, the flavoursome beans are a popular substitute for meat and fish. Gently pre-cooked, they are suitable for quick and varied organic cooking...

Fine Tuscan pastry with a pleasant lemon flavour. Cantuccioni are finely crumbly in texture and significantly softer and juicier than their smaller sisters, the cantuccini or biscotti, these cantuccioni seduce in an instant. They are made according to a traditional recipe in the heart of Tuscany, in Florence, in a small family business that was fou...

Fine Tuscan biscuits with crunchy almonds. Cantuccioni are finely crumbly in texture and significantly softer and juicier than their smaller sisters, the cantuccini or biscotti, these cantuccioni seduce in an instant. They are made according to a traditional recipe in the heart of Tuscany, in Florence, in a small family business that was founded in 1...

Capers add a subtle flavour to many recipes. Preserved in sea salt, the typical flavour of the caper buds is naturally preserved for a long time. They are a wonderful flavouring for soups, sauces, antipasti and many other dishes. Some popular recipe ideas with capers are vitello tonnato, Königsberger meatballs, spaghetti with olives and capers in tom...

Gently cooked carrots, preserved in a jar. Versatile - whether as a colourful side dish, in salads or for hot dishes. Ready to serve without effort for quick cooking with natural vegetable flavour...

This chai coffee is a caffeine-free drinking pleasure for brewing. Seven fine spices and a fine pinch of cocoa give this alternative to coffee beans its oriental flavour. Lupins and their gentle drum roasting form the basis of this full-bodied coffee speciality...

Connoisseurs appreciate the fruity flavour with notes reminiscent of apricots, accompanied by peppery, slightly bitter aromas. They are classically used in light-coloured cream sauces with spring onions and a little lemon juice...

The cream made from exquisite sweet chestnuts is a spreadable delight on fresh toast, for filling desserts or spread wafer-thin on French crêpes. It can be further refined with cinnamon and a little vanilla if desired, making it just as wonderful for desserts and fine pastries...