{"id":7896,"global_id":"faircooking.org?id=7896","global_id_lineage":["faircooking.org?id=7896"],"author":"3","status":"publish","date":"2016-05-10 14:13:37","date_utc":"2016-05-10 12:13:37","modified":"2016-05-10 14:15:00","modified_utc":"2016-05-10 12:15:00","url":"https:\/\/faircooking.org\/?tribe_events=fair-local-cooking-day","rest_url":"https:\/\/faircooking.org\/index.php?rest_route=\/tribe\/events\/v1\/events\/7896","title":"fair & local cooking dayfair & local cooking day","description":"

<\/p>\n

PusterTAL der Milch<\/span><\/h3>\n

local:>Bergmilch-Milchkalb-Heuk\u00e4se-Butter-Grauk\u00e4se-Topfen\/\u201dTschotte\u201d-Ziegenmilch-Rohmilchk\u00e4se-Joghurt-\u201eZieger\u201c-Ziege-Schaf-Halbfetter-Sahne-Camembert-Fleckvieh-Grauvieh-Sprinzen-Rindsgeselchtes-Ziegen-Kaminw\u00fcrste-Schafsmilch< trifft fair trade: >Quinoa aus Bolivien-Schwarztee aus Sri Lanka- Cous Cous aus Pal\u00e4stina-Arabica-Kaffee aus \u00c4thiopien-Honig aus Mexiko-Mascobado-Zucker aus den Philippinen-Zimt und Pfeffer aus Sri Lanka undundund<<\/strong><\/h4>\n

In Zusammenarbeit mit der Landeshotelfachschule Bruneck und mit unseren Hauben- und Sternek\u00f6chen begehen wir am 11. Juni den zweiten \u201efair & local cooking day\u201c \u2013 unser kulinarisches Thema ist wieder dem gebenden Tal verpflichtet: \u201ePusterTAL der Milch\u201c!<\/h4>\n

Kulinarische K\u00f6stlichkeiten ohne Grenzen \u2013 \u201cfair & local cooking\u201d f\u00f6rdert traditionelle landwirtschaftliche Produkte und Lebensmittel unserer Berg-Gebiete und unterst\u00fctzt den fairen Handel mit fernen L\u00e4ndern. So kann gleichzeitig die Kultur der Alpenregion gest\u00e4rkt, sowie ein Beitrag zur Landschaftspflege geleistet werden und es k\u00f6nnen Grenzen \u00fcberwunden und neue Kulturen kennen gelernt werden. Unsere Partnerk\u00f6che aus der S\u00fcdtiroler Spitzengastronomie schauen schon lange \u00fcber den Tellerrand hinaus \u2013 sie f\u00fchren durch ihre einzigartigen Gerichte Welten zusammen: s\u00fcditalienisches Oliven\u00f6l, indisches Kurkuma, thail\u00e4ndischen Reis, S\u00fcdtiroler Sch\u00fcttelbrot, Lagrein, Vernatsch, Gew\u00fcrztraminer, Datteln, afrikanischen Kakao, brasilianische Macadamia-N\u00fcsse, Spaghetti, Kn\u00f6del, Wipptaler Lamm \u2026<\/h4>\n

fair & local cooking day – unsere K\u00f6che:<\/span><\/h3>\n

– Karl Baumgartner\u00a0\u2013\u00a0Restaurant Sch\u00f6neck, Issing
\n– Burkhard Bacher\u00a0\u2013\u00a0Restaurant Kleine Flamme, Sterzing
\n– Armin Mairhofer\u00a0\u2013\u00a0Adler Balance, Gr\u00f6den
\n– Sieglinde\u00a0Pircher, 100 Grad Backatelier, Bruneck
\n– Wolfgang Kerschbaumer, Restaurant La Passion, Vintl
\n– Stefan Unterkircher, Schlosshotel Korb, Eppan
\n–\u00a0Egon Oberleiter, Landeshotelfachschule, Bruneck
\n–\u00a0Bernhard Aichner, Landeshotelfachschule, Bruneck<\/h4>\n

Preis:\u00a0Der Preis pro Person f\u00fcr das 8-Gang Men\u00fc\u00a0inkl. Getr\u00e4nke\u00a0betr\u00e4gt 65 \u20ac.<\/h4>\n

 <\/p>\n<\/p>\n

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