Pioneers of Good Taste5 Culinary Entrepreneurs and Makers from Baden-Württemberg

Orchards are simply part of the landscape in Baden-Württemberg. Jörg Geiger has been demonstrating what can be conjured up from the fruit for many years in his gourmet factory. There he set out to rediscover old varieties and to distil exquisite drinks from them. On the northern edge of the Swabian Jura, he himself grows meadow fruit in the old tradition and refines it into new compositions. Gourmets have long been acquainted with his single-variety sparkling wines, fruit brandies, and non-alcoholic Seccos. His secret recipe: Bring old character varieties to new blooms, leave room for acidity and tannins, and create new aromas in the process. Some of these liquid delicacies are so new that they needed their own names. For example, the non-alcoholic "PriSecco" or the bittersweet apple vermouth wine "Wehmut."
www.manufaktur-joerg-geiger.de/en

Sustainability was practically part of his cradle: Simon Tress comes from a family that for decades has consistently produced organic quality in its gastronomy and from its farms. After years of traveling through top international restaurants, Simon returned to the Swabian Alb in 2010, where he and his brothers continued to develop the family business. He landed a first coup with certified organic soups and stews, which were soon bought by many supermarkets. His current highlight is the organic fine-dining restaurant "1950," which opened in 2020 and whose name is reminiscent of his grandfather's biodynamic beginnings. With sustainable top-class cuisine, the family tradition is continued here in a radical and innovative way. All ingredients come from the surrounding area and even the CO2 emissions of the menus are made transparent. Just one year after opening, the Michelin Guide awarded “1950” with a green star for its commitment to sustainability.
tressbrueder.de

Spaghetti ice cream is a bestseller in every German ice cream parlor. Contrary to expectations, the dessert does not come from Italy like its hearty role model, but from Mannheim. However, it was an Italian, Dario Fontanella, who came up with the idea of ​​making ice cream noodles with a Spaetzle pasta press in his father's ice cream parlor in 1969. Initially planned as a homage to the Italian flag with the varieties of pistachio, lemon, and strawberry, the idea for spaghetti ice cream made of vanilla ice cream, strawberry purée and white chocolate came about after a long trial. Even more than 50 years later, Fontanella cannot stop experimenting. In his glass ice cream factory, where you can look over the inventor's shoulder, he still develops unusual varieties from cucumber-lemon-dill to asparagus to pear-Parmigiano.
www.eisfontanella.de