their common love, to Vermicelli has brought three former design students a year ago, the idea of the Vermicelleria. "We had a Whatsapp Chat where we Vermicelles-pictures - and herschickten, which we consumed in confectioneries or pickling," says Nicole home, part of the trio.
The constant Demands in the Local, how the sweet mass was, you noticed that the Swiss winter dessert never Swiss stainless included chestnuts, but imported goods. "A contradiction," says Nicole home, "especially since in the southern part of the country, ancient chestnut forests to share the benefits."
This realization was the starting shot for the partially crowdfunded funded Food Experiment. It starts on Friday as a Pop-up in the Gelateria Tellhof. The designer Trio, which also includes Hanna Buker and David Jäggi, has provided not only a Vermicelli production line, but also a sophisticated overall concept. So, too, self-made Coupe-bowls made of ceramic, artfully staged photos or Vermicelles-a newspaper with all sorts of interesting facts belong to it.
The Trio behind the project: David Jäggi, Nicole home and Hanna Buker.
to do With by far the majority of the procurement of gifts of over 300 kilos of chestnuts, as well as the processing. Only until the Team had found the right producer, it took a lot of time. A stroke of luck Andreas Gauch was. The Aargauer organic Farmer operates in the Reuss valley is a Chestnut plantation – the only one North of the Alps. He said he was willing, at the Vermicelleria to participate.
the other half of The Chestnuts comes from the mountain of institutional forests, which are maintained by dedicated volunteers. All nut fruits karrie and the Crew after the harvest, to the Bieler Seeland, where you at the company Rud. Moser in Marroni-mass have been processed.
A tasting shortly before the Start of the Pop-up shows that There are definite taste differences between the Aargau and the mountain of institutional mashed potatoes. The southern Version is sweeter than those from the Aargau, which has a nutty flavor. Therefore, there is also a "Coupe Aargau" and a "Coupe Bergell" (small-9 Fr., large 14 Fr.). Vanilla ice cream, double cream from the Gruyère Meringues from the Emmental, as well as self-harvested cherries from the Canton of Solothurn complete this finally by and by, Swiss Dessert.
Fr 1. to 24.11.
Wed / Fri 12.30–22 Uhr, Sa / So 14 to 22 PM
Created: 31.10.2019, 12:48 PM