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Category: Food

Innovation at the market: Cookit, Bonn / Germany

Fir tip jelly from Saxony / Germany

Hand made filo dough in Rethimnon, Island of Crete / Greece

Sourdough rye bread from Würzburg / Germany

Perga or bee bread – a honey by-product

Chocolate maker Benoît Nihan of Liège / Belgium

Blood sausage from Maastricht / Netherlands

Kaipan – from the Mekong river

Wandererschnitte (“hikers’ fruit bar”) from Vienna / Austria

Branza de burduf – Romanian sheep cheese in a pine tree bark