09 October 2019
Today, together with the Italian and Spanish guests, we cooked meals with sustainable food where possible. Six international groups prepared the food, one group took care of the table decoration. German, Italian, Spanish and English were spoken in a jumble, worked together and laughed together. We exchanged ideas about different methods and ways of preparing food in the three countries and benefited from the experiences of the others. So fun and work go hand in hand!
At 1 pm the delicacies were finally ready to eat. As a starter, there was gazpacho and puff pastry snails with cream cheese. The main course consisted of trout with potato salad and Spanish omelette and as dessert vanilla pudding was served.
With a full stomach we went on a „city tour“ before we got a guided tour through the wine cellar of the „Staatliche Hofkellerei“. European cultural heritage, this time not to nibble on, but to touch!
In the old cellar not only very good wines were served, but also the historical background of the winery and the Franconian wine was introduced to us in an entertaining way. The differences and similarities to the wines, but also to the traditional storage of wines from Valdepenas and Merano were clearly shown.
German