CULINARY Title Language Year Format Synopsis The Secret of Italian Food German 2017 HD A risotto with sea urchins on the Gulf of Naples, light sea cuisine in Liguria, braised rabbit in Piedmont and fresh pasta in Emilia Romagna. The great thing about Italian cuisine is the regional variety, the rich culinary heritage and the passionate cooks, who always refresh traditional recipes with new ideas. In Italy, you can have excellent food in the most remote corners, but Italian cuisine outside the country is often still considered to be pizza and spaghetti Pomodoro. But this is not so in Alberico Penati located in Paris: this Italian restaurant combines the traditional cuisines of Sicily and Venice while adding innovative new twists. A success story in the high-rise of French cuisine. Wine - The Future is Organic German 2016 HD Stinging nettle and rock crystal makes for healthy vines: for 40 years now, the Austrian winery, Nikolaihof, has been producing wine bio- dynamically. Its success, however, rests on the shoulders of the winemaking family: Riesling gave wine expert Parker a sensational 100 points for his inventive new wine. The Fattoria Lavacchio in Tuscany has been manufacturing wines organically since the seventies, and this is especially appreciated by American wine lovers. Though the Campogrande wine from the Cinque Terre is not certified, it’s organic - wine is only as good as the land on which the grapes were planted and harvested. At the Lake of Zurich and Lac Léman, you will find more and more organic farmers. They are no longer ridiculed as ecos, but are regarded as trendsetters, especially among the younger generation. Restaurateurs, wine merchants and wine journalists confirm: the future belongs to organic wine. Feathered Delicacies German 2016 HD It flies, it flies! Today, the poultry kitchen is more exotic than Poulet and Trute: the star kitchen, for example, has discovered that pigeons - those birds that are often called bacteria sluices- are actually exquisite delicacies. Small but mouthwateringly exquisite, the quail is an ever more frequently seen guest on their plates. When the goose is on the menu, we know that Christmas is approaching. But that’s not all! The “banal” house-chicken also offers other culinary surprises for the taste buds: chicken feet and cockscomb. From the rats of the skies to the fastest steak in the world, NZZ format pulls the lid off the world of poultry. Barbecue - Meat in German 2016 HD Barbecues, short BBQ, are conquering the world. But we are not talking about barbecuing on a Sunday Perfection evening in the backyard. Yes, meats are prepared with hot air and the characteristic delicate smoky flavour in a smoker for often over twelve hours or more, but here these BBQ-ers compete to make the “Grill master” or "BBQ King" printed on their aprons a reality. Observations at a BBQ competition in Hutchinson, USA, and in Brugg, Switzerland have led many to see a new side to the world of BBQ. Having become a sport for the well-to-do and passionate, BBQs nowadays are competitive and constructed in a tight manner. Giant portions, the special sauce at Arthur Bryant's BBQ temple in Kansas City, a smoker for 2.5 tons of meat: the Swiss cow "Barbe Q" and refined BBQs in private settings – are what you will find on this very hot scene! A very serious and equally amusing insight into the world of barbecues / meat delicacies. The Culinary Tips of the Top German 2016 HD Spinach and bacon instead of caviar and goose liver: Simplicity is the trend among young top chefs. When Chefs Christian Puglisi, the longest running contender on the list of the 50 best Chefs in the world, slaughters an animal, every bit is utilized. The British Starkoch Heston Blumenthal scores major points with his pairing of flavours that have never before been paired by tracing the influence of molecular cuisine and observing other chefs’ interpretation of various food groups. For example, in Bangkok, Gaggan Anand reinterprets the classic curry. On the other hand, one of the oldest and best Japanese cooks, Ono Jiro, remains a trendsetter. From pots, trends and tradition, a culinary journey around the globe. Delicacies from the Sea German 2016 HD The sea has a great wealth of fish and other marine life. But the stock is not infinite: some species are dying because of overfishing. For millions of people, fish is their source of life - not only as food, but also as a source of income. A journey through Asia and Europe: a crab fisherman on Sylt and the oyster farm in Cancale, an Irish television and mussel cook, and a Spanish anchovy canning factory to the legendary fish markets and fortunes of Tokyo and Hong Kong. From the Alpine Kitchen German 2015 HD In South Tyrol, Austrian alpine cuisine meets Italian cooking with Mediterranean refinement. Sweet and salty combinations belonged to Glarner's kitchen long before "sweet and sour" became popular in "Zigerschlitz". The rural Valaisian cuisine is alive, but even traditionally conscious cooks are conjuring up refined delicacies with ingredients from sunny Canton. The barley soup from Grisons, Capuns and Pizzöcar à la pusc’ciavina are true culinary delights for lovers of a nutritious, spicy and surprising cuisine. The most delicious dishes of the Alpine cuisine. Coffee - From the Turkish German 2015 HD Coffee is becoming more refined, be it espresso from exclusive beans or re-discovered filter coffee. The Drink to the Trendy most expensive coffee varieties in the world cost double-digit amounts per cup. The beans are fermented Beverage in the intestine of animals. In Viennese coffee houses you do not order "coffee", but one of many traditional coffee creations. Capsule coffees allow everyone to drink a good espresso at home. The largest coffee producer in the world is Brazil. Small-scale farmers also produce specialty coffees and thus meet the taste of young coffee lovers. Street-Food for Gourmets German 2015 HD Food is now available in cities around the clock, almost everywhere. In the west, they are mostly found in fast food restaurants and come in the form of sausages or sandwiches. However, in Asia, fast food is found in food stall on the roadside. This type of food has a long tradition in Asia and is an integral part of everyday life. The street kitchen is considered a gourmet kitchen and nowadays street food festivals and guides are booming. A stroll through Asia's most exciting street food metropolis. Lemons - Culture and German 2015 HD On lemon trees, blossoms and fruits grow simultaneously. The lemons of the Amalfi Coast in the Gulf of Kitchen Salerno are particularly tasty, but difficult to harvest on steep terraces. Lemons simply belong to the culinary arts: Ernesto Iaccarino from the restaurant Don Alfonso 1890 in Sant'Agata cooks with fruits from his own garden. Heinz Reitbauer uses the rare varieties from the imperial citrus collection in Schönbrunn Palace for the delicate creations made from citrus fruits in the restaurant Steirereck in Vienna. The citrus garden of Mina and Andreas Honegger is an oasis. The two are passionate cooks who use a splash of lemon as a final touch to their lamb, fish and chicken dishes. Glarner Kitchen - From German 2015 HD The Canton of Glarus is special, even in the kitchen. The oldest Swiss branded product, the Schabziger, Ankenzelten to Zigerbrüüt polarizes like no other Swiss cheese. Either you love it, or you make a run for it as soon as you smell it. Sweet and salty combinations belonged to Glarner's kitchen long before "Sweet and Sour" became popular in "Zigerschlitz". There is the Chalberwurst plum jam in the village and in the Glarner pastry, the sweet and sour plums meet crushed almond. People from beyond the cantonal boundaries love unknowns such as Magenträss or Ankenzelten. The latest volume of the culinary heritage in Switzerland is dedicated to Glarner cuisine. Co-author Paul Imhof tells us about the typical dishes. The Variety of Asian Cuisine German 2014 HD Globalization has expanded our eating preferences: what were once pizza and pasta are today sushi, Pad Thai, Tandoori chicken or Dim Sum. Asian cuisine - or what is sold to us as such - is becoming more and more popular in Europe. But is there anything in Asian cuisine that can be compared with Chinese and Japanese or even Indian dishes? A journey through the different cuisines of Asia in search of a common denominator - from India to Thailand and Singapore to China and Japan, from award-winning top chefs to unknown masters of street food. Rice - a Grain Feeds the German 2014 HD Thai cuisine is unthinkable without a bowl of rice, rice noodles or rice dessert. The head of a Swiss rice mill World is growing organic jasmine rice for the Swiss market in Thailand. Top chef Othmar Schlegel cooks in Ascona with Ticino rice, exquisite risotto. The Philippine rice terraces belong to the oldest buildings in the world and are part of the Unesco world cultural heritage. Farmers cultivate them by hand today. At the International Rice Institute more than 100'000 different varieties of rice are stored. They have a lot of potential for future varieties. Hearty and Refined: Valais German 2014 HD Raclette remains raclette. The rural hearty Valais cuisine is alive, but even tradition-conscious cooks Cuisine conjure up today refined delicacies made from the ingredients of the sunny Canton. Thus, a Valais dessert made of coarse rye breadcrumbs and wine becomes an airy foamy mousse. Risotto, parfait and fondue refined with saffron explode in your mouth, taking your breath away.