Life without pastries, cupcakes and petits fours was evidently unthinkable for five young women from Austria and Germany who, after meeting while studying at the Copenhagen Business School, decided to turn their love of sweet delights into a business. Their creative food agency provides the catering for weddings and company events, and is always coming up with amazing new, innovative food concepts.
These charming porkers are the sole inhabitants of the Bahamian island Big Major Cay. Popularly known as “Pig Beach”, the island attracts throngs of tourists who come here to pet and feed the swimming piggies.
In May, red tuna lands on plates in Andalusia, Spain. The local fishermen use the sustainable, 3000-year-old almadraba method to snare the fish, wich can weigh up to 820kg – a very profitable catch.
Denmark, a skiers’ paradise? Yes, but without the snow and only on top of a biomass power plant in Copenhagen harbor. The Copenhill Mountain Activity Centre’s plastic piste, designed by the famous Bjarke Ingles Group (BIG), is 85 meters high and 500 meters long.
We’re all familiar with cheeses from Brie, Parma and Emmental. For a more piquant experience, why not nibble on these more exotic dairy products?
Fossa, a sweetly pungent cheese from Sogliano near Rimini, matures in pits. Legend has it that the townfolk buried their cheeses to safeguard them from plundering invaders – and then discovered they tasted better than ever.
Tens of thousands of merino sheep graze on the arid plains of the Extremadura. Their milk is used to produce La Serena cheese, wich owes its somewhat bitter flavor to the thistle-based vegetable rennet used in its production.
Fanaost, winner of the World Cheese Awards 2018, is a gouda made near Bergen using the milk of only 12 cows. Experts rank Norway as one of the best cheesemaking nations in the world.