BW Story - Hirsch & GreifSlowfood - Or enjoyable, conscious and regional food
Delicious bread, toothsome wines, yummy cheeses: great flavours are not created at the press of a button. Time is the added ingredient needed to produce truly memorable tasty treats on holiday.
Hohenlohe: Moo Ice CreamHay-milk Ice Cream in Hohenlohe
Rich in omega-3 fatty acids, hay milk is highly-prized. Marina Nina Sohl‘s cows spend the summer on nearby pastures around Kirchberg Castle in Hohenlohe, northeast of Stuttgart. In her bio-dynamic ice cream dairy, the hay milk is the main ingredient in her handmade organic ices. Try the caramel with fleur de sel, the chocolate chili or the coconut blossom.
Marina Nina Sohl is the owner of Moos Eismanufaktur.
Stuttgart region: Eselsmühle (Donkey mill)A piece of a perfect world
A family of donkeys is part of the workforce at the Eselsmühle (Donkey Mill). In its eight wood-burning bread ovens, the age-old interplay of dough, wood, heat and stones results in outstanding bio-dynamic bread. But the bakery is right up to date and easy to find. Head for the Mühlenstube tavern in Musberg, southwest of Stuttgart. And meet the donkeys!
Aromatic, tart and pungent, saffron is a key component of rice dishes, seafood and desserts. Ninety percent of the world‘s production comes from Iran, but a tiny proportion is from the Swabian Alb, south of Stuttgart. In Sonnenbühl, Swabian saffron (crocus sativus) is grown without artificial fertilizers.
Alb saffron threads are not inferior in quality to saffron from Asia or other European countries.
Black forest: Rothaus brewerySlow Brewing
The 230-year-old Rothaus Brewery delivers the Black Forest in a glass. In fact, Tannenzäpfle, their most famous brew, means pine cones! The flavours come from aromatic hops, malt and even spring water that are all local. Sticking to tradition, the brewery never uses accelerated ageing or forced fermentation. Rothaus is southeast of Freiburg. www.rothaus.de
Discover the process of brewing at the Rothaus Brewery in the Black forest.
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Upper Swabian: Fruit BrandiesA Pleasure Sip by Sip
Gerhard Fetscher is a certificated brandy sommelier, who distils fine fruit brandies the old-fashioned way. From local orchards, he chooses heritage fruit varieties that have long been ignored by mainstream producers. Book a tasting of his single-variety pear and apple brandies at the Fetscher Distillery. It is at the Engel, his historic inn in Hosskirch, southeast of Stuttgart.
The distillates are produced in the traditional way - with respect for nature.
Hohenlohe: Sheep cheese dairy Norbert FischerMuch more than cheese
Norbert Fischer's Demeter farm lies between fields and meadows in the north-east of Baden-Württemberg. The art of cheese-making has been practiced here for 35 years. Once customers have tasted the fine dairy products, they come back. Contrary to what is often expected, sheep's milk does not taste like goat's milk. It is neutral, roughly comparable to cow's milk. But it is slightly softer, as it has a higher fat content. This makes sheep's milk particularly suitable for making ice cream.
The shepherd makes fine cheese by hand from the sheep's milk.
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Constance Lake: Mountain CheeseHandmade in the Allgäu
Mountain cheese is the speciality at the Isny Käsküche dairy in Isny im Allgäu, northeast of Friedrichshafen. Species-appropriate cow husbandry and organically-grown feed produce the organic milk that is the main ingredient of cheeses, such as carefully-ripened Adelegger, Isnyer Ur-Bergkäse and Allgäu Lemon Pepper.
A very special taste and enjoyment experience thanks to the attention to detail and the natural, gentle processing of the fresh milk.
Swabian Alb: Manufaktur Jörg GeigerSwabian fruit for delicious non-alcoholic Prosecco alternatives
The orchards of the Swabian Alb are among the largest orchard landscapes in Europe. They extend over 26,000 hectares. Jörg Geiger in Schlat near Göppingen cultivates particularly old varieties of fruit. He wants to make them better known and more popular again. His products are only produced regionally under the name of his manufactory. He does not use any external intermediaries. He sources his fruit from over 700 farms in the region. These include apple varieties such as 'Gewürzluiken' and 'Goldparmäne'. Pear varieties have charming names such as 'Stuttgarter Gaishirtle' or 'Champagner Bratbirne'. The cultivation of Swabian meadow fruit is committed to the sustainable and long-term preservation of landscapes. This also includes the protection of habitats and biodiversity in the region.
Many products can be made from the fruit of the orchards.
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Heilbronn Region: Wein Villa Heilbronn Enjoyment Takes Time
Enjoyment needs experience and this in turn needs time. At the Wein Villa Heilbronn, guests are given an overview of the wide variety of wineries and their wines from the surrounding area. A total of 16 wineries from the region offer their wines here. The villa itself is a beautifully renovated old manufacturer's villa from the late 19th century. It offers several dining rooms of different sizes. Individual wine tastings take place in these rooms. Of course, you can also eat in the wine villa.
You can taste Heilbronn's world of wine in a pleasant atmosphere.
Zollernalb: Dietz goat hutThe love for goat's cheese
Regional, natural, delicious - these are the values and the core of the Dietz family. Their organic farm is located in the south of the Swabian Alb, between Albstadt and Sigmaringen. Goats are one of the oldest domestic animal breeds. People have been using their diverse products for over 10,000 years: They provide milk, cheese, meat and fur. In our latitudes, the “little man's cow” lost its importance after the Second World War. Today, the “train attendant's cow”, as the goat is commonly known, is experiencing a small renaissance. The family business is run with joy and conviction. The goats are their vocation. You can taste it. They have won the German Cheese Prize several times with their organic goat's cheese. The cheeses can be tasted beforehand in the farm store.
The animals can choose between a warm stable or an outdoor area.
Reichenau: Reichenau Gemüse eG.Fresh From the Vegetable Island Every Day
The mild climate on the island of Reichenau provides perfect growing conditions for all kinds of vegetables. The first traces of vegetable cultivation date back to the 8th century. At that time, Benedictine monks planted vegetable gardens around their monastery. A wide range of varieties can be harvested all year round on the vegetable island. 60 different nurseries produce vegetables for the cooperative. That's around 60,000 tons a year. Exports are made exclusively to Baden-Württemberg and Bavaria. Regional vegetables stand for short transportation routes. This makes an active contribution to climate protection. Incidentally, around 40 percent of Reichenau's vegetables are now organic.