Farmers meet Chefs
Farm party with live cooking
At the farm festival
on Sunday, 13 October at the Klaude farm in Toblach, the spontaneity of the cooks is in demand: “Cooking takes place in its most original form,” explains Chris Oberhammer. Visitors can look over the shoulders of the top chefs and of course enjoy the delicacies in a relaxed farm atmosphere.
Our Special Guest, Friend & Moderator : Dominik Flammer (CH)
has been dealing with the history of food, its distribution and trends in the food industry since the 1980s. He was a correspondent for the Swiss Depeschenagentur (SDA) and worked for Swiss media for twenty years. He is the owner of the Zurich agency Public History Food, which, in collaboration with its partner agency Public History Research, specializes in historical research for the economy and for the history of nutrition. As author of the standard work “Swiss Cheese”, Flammer has given Swiss cheese-makers and their products a new face. In 2010, the Gastronomic Academy of Germany awarded the book the “Golden Feather”, the highest distinction in the Literary Competition, at the Frankfurt Book Fair, which was the first time this award had gone to Switzerland since 1986. For the book “The Culinary Heritage of the Alps”, Flammer travelled through the Alps for seven years to search for forgotten foods, livestock breeds, recipe traditions and fruit and vegetable varieties.Flammer is currently in charge of setting up the Culinarium Alpinum, a competence centre for alpine cuisine, which is being set up in collaboration with the organisation of agriculture, gastronomy and food production in the former Capuchin monastery in Stans in Canton Nidwalden.
Wine and beer counter by
The third generation of the Egarter wine and beverage trade is now in Sesto in Alta Pusteria, where it is a pleasure to deliver wine and all beverages to restaurants in the valley as far as mountain huts in the Sesto Dolomites. In the vinotheque, restaurateurs and private individuals can convince themselves of the extensive range of products and expand their knowledge and immerse themselves in the world of wine at the tasting seminars.