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These sausages are typical smoked meal of Middle Europe.
In the past inhabitants living in a rural areas and they used to breed pigs for living. When the pigs reached their optimal weight, day D came, so called “Zabijacka/Slaughter day”. Every part of the pig was processed and a lot of products were made.
Mirka

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I will bring homemade marzipan, typical czech liquer Becherovka and candies Pedro, Bonpari and Hašlerky.
Marzipan is a product of my mom Ivka.
Marzipan consists of milk pouder, honey, sugar.
Becherovka contains extracts of more than 20 wild herbs typical for the Czech climate.

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Coming from the northern part of Germany, I will bring some tea liquer (as well as some typical east frisian tea with rock sugar used in this region) as well as Bremer Kluten, some typical sweets of Bremen, the next biggest city of my home town. Especially the east frisian tea has a long history in the region but also the other things are worth to taste them.

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When I came to Franconia, I naturally also got to know the specialties there: grandpa's white and grandma's red among others.

These sausage specialties are real originals and are made from pork and natural spices.  They are traditionally made near Würzburg according to traditional recipes.

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Marmorkuchen und Meenzer Spundekäs und Brezeln

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Marmorkuchen und Meenzer Spundekäs und Brezeln

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My colleague Sven and I will bring "Spundekäs" and salt bretzels which is typical for our region - especially the area around Mainz. It is similar to the Obazda from Bavaria and also very tasty. Sven will also bake a typical cake called Marmorkuchen for desert :-)

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My colleague Tade and I live in the north of Germany - very close to the Danish border. Traditionally, there are many different licorice here - also from Denmark - so we´ll bring such. We also have the famous marzipan from Lübeck and a bottle of Sternmarke - a brandy from Flensburg.

Cheers from the north - Matthias

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In fact, I find it difficult to bring a regional dish with me, as it is not suitable for the typical Cologne lunch dishes. I think you feel the same way.
But I originally come from the area around Cologne - the Bergisches Land - and there we have the tradition of the Bergische Kaffeetafel. The typical rusk bread/crispy bread (Zwieback) should not be missing! We usually dip it in coffee (or tea).
I'll bring it for you to try 😊

Cheers Vanessa from Cologne

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At our cottage in the Beskydy Mountains me and my husband keep bees. We have more than 20 beehives. As the beehives are next to the forest where they collect nectar and pollen from the forest trees, shrubs and plants, the honey is dark, so called Forest honey.
It demands a lot of time if you want to be a beekeeper and receive valuable honey from bees, but it is a very beautiful and satisfying hobby or for some people a job.

Honey spread on bread is incredible delicacy. Honey can be used in baking, cooking or just to sweet tea, coffee or prepare drinks. As the honey has antibacterial and antiseptic effects it had been used for thousand years not only as foodstuff for people, but as a natural product in medicine.

I hope you will like honey from the Beskydy Mountains.

Looking forward to meeting you soon and tasting your delicacies!

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The Beskydy Mountains meadows, belonging to the Carpathian Mountain Range, spreading from the easternmost part of the Czech Republic across Poland, Slovakia, Ukraine, Hungary and Romania, were full of pastures where herds of sheep and goats were grazing.

Once sheep dairy products, such as milk, cheese, whey drink, kefir, were very common in every country household. Products that were full of vitamins, minerals and benefits for health.
After World War II and during the last regime, Communism, herds of sheep and goats were supplanted by cows in the valleys.  No herds of sheep and goats in the mountains anymore.

For the last two decades a new generation of farmers has been restoring sheep, goat and cow pastures in the Beskydy Mountains. Nevertheless, they face extremely difficult work. Why?
Once, the ancestors´ knowledge transfer disappears how to breed domestic animals or make dairy products with the health beneficial substances, new generation needs to start up just from the beginning without expert teachers who were represented by our ancestors.

Delicious cow cottage from the Beskydy Mountains will be served at lunch.

Why cow cheese and not sheep one?
Think about it and let´s discuss during the lunch time.:)

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Ti Punch means "small punch," it is a rum drink that is especially popular in  Guadeloupe  and other French-speaking Caribbean islands.

The drink is traditionally made with white rhum agricole, lime, and cane sugar.

It is served as an apéritif before starting a meal, both as a matter of tradition and because the drink itself is strongly alcoholic.
A popular tradition is that of “chacun prépare sa propre mort” - each prepares his own death. Instead of serving the mixed drink, the host will simply put out the ingredients, and everyone will prepare the drink according to his or her own taste. Another explanation – if you pour a drink for your guest, how do you know his perfect portion? If you pour too little or too much you will not please your guest.

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My wife is French and with our three children we live a Franco-German household, a Breton enclave in the Allgäu where I am from. Cooking (and eating!) is one of my passions. Our different origins are the cause of the diversity in our kitchen at home. Brittany has a rich fish tradition, the Allgäu is known for its meat dishes and cheese.

With the long journey in mind I think it would be difficult to bring fresh fish/meat/cheese. But the tinned food of “Belle Iloise”, a traditional Breton enterprise, is very delicious and transportable, so we’ll have some pickled fish, some homemade canned meat cooked according to a recipe périgourdin with local meat and some shrink-wrapped traditional cheese from our region.

I'm very excited about what you will bring to this culinary experience!

See you soon! Tobi

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I will bring some Obazda, which is a special Bavarian cheese, kind of cream cheese. I chose it because I find it quite tasty, and it is something that is from where I live, but it is also something I can bring while traveling relatively easy. Originally this was used for old cheese leftovers which were mixed with butter, pepper and onions, sometimes also beer or wine.

You normally eat it for a "Brotzeit" with some bread or a bretzel and beer.

Looking foward to our shared meal :) Best, Inka