Saxony wants to promote specialties with a show kitchen

Saxony wants to whet the appetite for culinary specialties from the Free State with a "show kitchen". It will be in action at the International Green Week in Berlin in the coming days, according to the Ministry of Tourism in Dresden. "The aim of the trade fair presentation is to take guests on a culinary journey to Saxony - with authentic products, honest craftsmanship and personal encounters with chefs and producers," it said. The motto for the calorie-rich offensive: "This is how Saxony tastes".

Proud of the culinary skills of the Saxons

According to Tourism Minister Barbara Klepsch (CDU), this will create a platform that "visibly brings together Saxon enjoyment, regional identity and community". "Our aim is to strengthen appreciation and pride in Saxony's culinary skills: from rural inns to Michelin-starred restaurants. Especially among the people here in the state, but also among Saxony's guests. Cuisine is an important economic factor for tourism, regional value creation and employment," emphasized Klepsch.

"Culinary delights are an integral part of every vacation trip. More and more people are attaching importance to tasting regional products and typical regional dishes when on vacation," said Veronika Hiebl, Managing Director of Tourismus Marketing Gesellschaft Sachsen, citing a further argument. In all Saxon regions, there are wonderful regional specialties and great gastronomy offers as well as initiatives such as the project "Heimatgenuss Erzgebirge."

Saxony wants to present recipes from the culinary archive

Axel Klein, Managing Director of the German Hotel and Restaurant Association, announced a "culinary journey" from Saxony to Berlin. They will not only be taking current products with them, but also treasures from the German Culinary Archive. "Recipes, products and craftsmanship that have grown over generations form the basis of what makes Saxony what it is today in culinary terms. We want to bring this combination of tradition and contemporary gastronomy to life at the Green Week."

Expert staff have been hired for the "show kitchen", whose menu starts each day with organic muesli mixes from Landgut Tannenberger in Olbernhau. They include star chef Benjamin Unger from Hotel Blauer Engel in Aue-Bad Schlema and Annet Jagiela from Erlichthof in Rietschen, who wants to show how classics can be prepared regionally with fish & chips from Oberlausitzer Karpfen. Tina Wessollek from Auberge Gutshof Bischofswerda wants to show "where Upper Lusatia tastes like Alsace".

Cooperative entices with "Omega-3 pig"

The culinary program will be complemented by Saxon producers who will present their products and incorporate them into the menus. The "Genießergenossenschaft Sachsen" will also be adding its two cents' worth and presenting meat from an "omega-3 pig", for example. The animals, whose meat contains healthy omega-3 fatty acids, are given special feed made from grain and oil flax plants. The Algenwerk Dresden contributes microalgae. In addition to the trade fair, offers for pleasure trips to Saxony will be presented throughout the week.