4/25/2017 0 Comments Waiting for the regional amazing produce, but bridging with wonderful harvests from ItalyAnd 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!
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Explore Germany’s rich culinary heritage of seasonal and regional vegetable, fish and meat dishes, fruit desserts, while learning about herbs, their healing powers, and the century-old tradition of organic gardening.
If you love food and cooking and are tired of impersonal tours and tourist attractions, then this unique experience offers an authentic and private look into Berlin culinary lifestyle. |
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Contact:
Schöne Heimat – a culinary exploration of Berlin & beyond Kit Schulte, +49 171 1908312 |
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