A look through the corridors in the Zukunft

A view through the passage in the Zukunft

GenussStadt Basel starts with a culinary Zeitreise

A glimpse into the food and drink in the food scene: At Restaurant Basso nahm from the creative kitchen team together with Claudio Del Principe Medienschaffende on a culinary Zeitreise mit. With your messages, inspired by the Rezepten-unserer Grossmütter, verzauberte is the public and the meaning, which the traditional cuisine of the Esskultur of tomorrow can.

In the context of the Veranstaltung hat der Verein «GenussStadt Basel» den Medien ein special culinary experiences created: Under the motto «Back to the future» presented by the vegetarian Restaurant Basso innovatively oriented, the grim of the Vergangenheit inspired since.

Under the leadership of the talented kitchen teams and in the kitchen with the experienced Kochbuchautor and Food Dozenten Claudio Del Principe, excellent results were created based on “Here and Jetzt”.

The Veranstaltung is located in the Zeichen a nachhaltigen and zeitgemässen Esskultur, which bases Werten in a traditional way. “Die Formel voor een nachhaltige Küche lies in de Vergangenheit – een Zeit, in der es keine Lebensmittelverschwendung gab”, so Del Principe.

This philosophy, the cuisine that Grossmütter has developed, is reflected in the regional and regional world and seasonally more broadly, the basso in the creative field is reinterpreted.

«Specialty of the year»

A sequel Mark the war that goes through all the years by the “Speciality of the Year”. A jury praised the regional backwaren that were herausragend creation:

Category So
Confectionery Grave – Lucky Cube

Category Salty
Confiserie Bachmann – Pastrami sandwich

Category Innovation
Jakob’s Leckerly – Fleurs des Alpes Kräcker

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Koch book author Claudio del Principe and Daniel Nussbaumer von der GenussStadt Basel. Photo production