Pure pleasure attracts gourmets from all over the world to the Piedmont. Because here are numerous specialities on the menu: wine, chocolate, cheese, but also truffles invite you to take a culinary break!
In addition to Spain and France, Italy is also one of the main growing areas for truffles. In the Piedmont you particularly find the white truffles, also known as the Alba truffle. It is grown in Alba and the ripening period is between September and January. Thyme is one of the typical Italian herbs with its unmistakable spicy and almost smoky taste, the superstar of the herb garden succeeds in enhancing the aroma of this noble mushroom. That way it rounds off every dish. This is a real power duo! Regardless whether pasta or risotto, convince yourself of the wide range of preparation methods that the thyme-truffel combination has to offer.
„The chef is bound to be in love.“: Probably every connoisseur is familiar with this saying in the German-speaking area. It quickly becomes clear which taste all-rounder we are talking about here: it is the classic table salt, probably the most coveted basic ingredient in everyone’s kitchen. Be it the Wiener Schnitzel or the notoriously famous „Kasnockn“, the use of table salt further enhances the inherent taste of these typical Austrian dishes. Did you know that most of the salt is extracted from the salt mines? In the stunning Salzkammergut region in Austria, that is around 3500 tons per day. In addition to Bad Ischl and Altaussee, Hallstatt is also home of the oldest salt mine in the world.– As you can see, the fantastic Salzkammergut with its impressive mountain panorama lives up to its name.
Rustic, hearty, but very delicious: these characteristics best apply to the delicacies of Southern Germany. Meanwhile, Bavaria’s culture is well known all over the world. Anyone who strolls across the ‚Wiesn‘ at the Oktoberfest will find that sauerkraut is always served with the typical regional dishes Schweinshaxn, Obatzda or Bratwurst. They are the perfect dishes to bring you closer to the traditions of the region. This side dish is always seasoned with a lot of caraway and that is why it is hard to imagine Bavarian cuisine without it. Cumin can relieve the feeling of fullness and has a positive effect on digestion. With its coarse-spicy, slightly bitter and intense aromas, caraway is the perfect complement to down-to-earth, farm-style dishes.
The bike destination Andalusia is rich in herbs and spices. One of the most popular here is saffron. It has a bitter-aromatic, slightly pungent taste and a spicy scent and is therefore of great importance for Spanish cuisine. It has been cultivated in Spain for over 1000 years and supports mental and physical health with the right dosage. Its effect is mood-enhancing and antidepressant, which is probably due to the dye crocin. So it almost comes automatically that you eat well and healthily in Andalusia. The region in Southern Spain is best known for its delicacies from the sea. The classic paella with seafood, refined with a little saffron, is a hearty Spanish speciality that is a culinary winner in every respect on any occasion. That way the next Andalusia cycle holiday is bound to remain in your memory for a very long time.
When one speaks of Provence, one usually thinks of the violet lavender fields, the small mountain villages or the Mediterranean scenery. However, the region in Southern France can also convince in terms of taste, since a well-known herb mixture from French cuisine is the ‚Herbs de Provence‘. There is no uniform recipe for the spice mixture, but mostly herbs from the Mediterranean region such as thyme, rosemary, oregano and savory are used, and the spice mixture is often supplemented with dried lavender blossoms. Each herb included in the blend has its own beneficial effects, for instance, lavender has a very calming effect. As diverse as the ingredients in the herbal mixture are, the more diversely they are used in the kitchen. They are traditionally used to season French dishes such as ratatouille or bouillabaisse, but they are also used to give meat dishes or stews a slightly floral and sweet aroma. It is not for nothing that French cuisine is considered one of the best in the world, and with its high quality of food and drink as well as the creation of fixed courses, it has been the most influential national cuisine in Europe since modern times.