Waiting for the regional amazing produce, but bridging with wonderful harvests from Italy

And nothing compares to the fresh wild garlic, which grows in March/April all over Germany. Here we made delicious pesto with a bavarian mountain cheese and handcrafted linseed oil.   We tossed new potatoes in the pesto and served them with vegetarian cabbage rolls with a king-oyster- mushroom filling.

Bravo Students!