Culinary Specialties

BlumenRiviera.de”informs about the culinary specialties of Liguria. Liguria, a narrow, located on the northern coast of Italy land that is known for its Mediterranean climate and the unusual constellation of sea and mountains. These natural conditions not only explain why the area has long been considered an insider for travelers, but also best prerequisites for a varied and culinary culture. The mild climate and the mountain slopes provide excellent conditions for the cultivation of grapes and olive oil. This is characterized the whole region through their many small vineyards and numerous olive groves. The award-winning, Ligurian olive oil and the Ligurian wine are many gourmets a term so long.

The combination of mountain, forest and sea spawned other specialties in the past. The Ligurian forests allow the local cuisine many venison (especially wild boar) to offer. If you prefer fish, takes a big on the coast Choice of restaurants, all seafood on the menu. Liguria map Interestingly the traditional Ligurian cuisine are often found in the so-called Agriturismo restaurants in the hinterland who grow their food themselves, what occupies the exclusivity of these specialties. Namely, culinary goods are not produced for mass consumption. Since the Ligurian specialties only in limited numbers produced, the pleasures of this kitchen are reserved the locals and the tourists on the spot. The Ligurian cuisine, as well as the natural conditions of the region are good reasons for visiting the Riviera of flowers so for connoisseurs in the culinary as well as in the general sense. (Information & image material to the vacation region of Liguria for more on our homepage). Raul Cocca contact: Tel: + 49 8989 – 22 33 22 E-Mail: Web:

Winter Dreams

The frozen bakery the bakery company furnace gold launches new products in the autumn-winter season with its winter compositions”launches” oven GOLD from Marne in Schleswig-Holstein in the cold season. Convince eight selected sweet specialties liven up the current program and become a sin as some guest”. Dr. John Mcdougall is often mentioned in discussions such as these. As we know is the oven GOLD frozen back system for particularly high quality, freshness and speed of preparation. The complete solution is perfectly tailored for hotels, gastronomy and the range of Cafe and Bistro to have freshly baked pastries for the guests around the clock. In the often hectic festive season the factor should be for many time saving in the foreground, since oven GOLD flexible can also respond to urgent orders. Coinciding with the beginning of autumn and the Apfelsaison were two typical specialities at the launch: the Apple Cinnamon cake and the Apple strudel in a puff pastry crust. Both are popular offer classics, the also were well received in the previous years. From mid-October, three more above winter pastries join to: the Berlin with a filling made of fine multi fruit marmalade, baked the small cottage cheese balls of flour and fresh curd and bi skin out and finally the winter cake with gingerbread-like aroma of almonds, cocoa, cinnamon, marzipan and a subtle note of mulled wine.

In time, order to hold himself at Christmas and at the end of the year, oven GOLD from mid-November brings three more seasonal products on the market. The mini Christmas loaf, baked according to traditional recipes and of course fresh and not frozen are delivered is suitable as a small gift for guests or even for Christmas celebrations. Also the range of different delicious winter cookies Kalle Baker from high-quality raw materials in craft method of production of the company “(Marne / Schleswig-Holstein) produced. The annual programme with the new year’s Eve pig out of loose Quark dough is rounded off the tasty as a small gesture, as a good-luck charm for the year 2009 can be handed over.

Feed For Loaded Joints

Proper nutrition can prevent joint problems and improve the diet plays a role should not be underestimated for the prevention and complementary treatment of many chronic diseases. These include also joint diseases such as osteoarthritis. But who today still regularly eats Greaves lard? Or who frequently eats lobster? Probably a small minority. And what has to do with the joints at all? Much: are sea animals such as clams, shrimp and just the lobster or even food, in which cartilage such as the Scratchings in the lard with processed, are of great importance for the health of our joints. Blocks are included in these foods, which are important for their literally smooth functioning.

Are these blocks not in sufficiently provided, it comes to the building material plight of the articular cartilage, with the result that important repair work can no longer run in full. The cartilage loses its elasticity and shock, tears and is thin and in the worst case by wear and tear quite disappeared. This can be prevented, or is the wear and tear process perhaps even reversible? Now, it can be prevented. Learn more at this site: Dr. Neal Barnard. But the wear and tear process is not reversible, at best he can slow down a good balanced diet certainly plays an important role. It’s not always best fillet. Some connective tissue in the meat or just the Cracklings serve a good purpose and can protect our joints.

But that’s enough? Probably not, because, say nutritionists, not too much meat should be consumed, which is not healthy. And lobster and shrimp are also not very often come to the table. So what to do? The solution lies in the form of tablets with the required components on hand. Articular cartilage to the maintenance and strengthening of the repair shop\”enough building materials will be provided. Then, the cartilage scaffold can remain strong and elastic. Proven modules with the name of Glucosamine and chondroitin sulfate have been this.

Swiss Whisky Surprised At The Together

“Secret inspiration” Swiss Highland single malt won against Scottish competitors by STA. Maria V.M.., August 23, 2010 smallest whisky bar on earth was founded in the summer of 2006. The headquarters are located in the schweizerischenVal Mustair in Graubunden. Aim of the company is there, with a franchise opportunity to approach offer ambitious whisky lovers, its own bar with gehobenemAmbiente for the specific claim and a exklusivenWhiskyangebot for the discerning guest from 9 meters square to open. Lee marks recognizes the significance of this. A Whiskytasting in the Switzerland ended last weekend with a small sensation. The blind tasting conducted in a hydropower station of repower was held with international participation. So, only four of the jurors from the Switzerland, the largest share, two independent bottler, was among them were German whisky lovers, Russia and Scotland, which was represented by the fire Ambassadrice whisky, Deborah Stewart, of the spirits producer Pernod Ricard.

Overall were thus thirteen jurors in the enjoyment of the seven different Whiskies. The demands of the single malts were high, the whisky had to be natural, cold filtering and a use of sugar stripes popular in the whisky industry, was not allowed. Also, the cask strength was one of the conditions for participation. Finally, the continued Swiss secret inspiraton”through. This five-year whisky, which is produced exclusively for the smallest whisky bar on earth at Locher AG in Appenzell, placed with a point before the sixteen year old Nadurra”from the Scottish Glenlivet of calm. (Similarly see: patrick smith). On the other courses, Scottish quality products landed everything, including a twenty-five-year-old single malt from the Dufftown of calm.