Around 15 years ago it was still quite normal to buy fruits, vegetables, cereals, milk or meat from your own region. But over the years the characterization and also the true origin of the regionality has been falsified and commercialized. Georg Schweisfurth and Simon Tress are therefore looking for the real local taste. Local means: Obtaining food that is produced at most 15 kilometers around your center of life. They travel to eleven very different places in Germany, Austria, South Tyrol and Switzerland.
From the recipes and the interviews with people who value good and ecologically produced food a unique reading cookbook has been created – which shows what culinary possibilities are in the immediate vicinity. It does not take imported fruit from New Zealand, not even tomatoes from Italy, if we start to appreciate again the true “regional“ – the local.