Delicatessen Guide

Five to eight centimeters long, a few millimeters thick, from Vienna since 1892: What cat tongues are, where the name comes from, why they are often considered a GDR invention, and how best to eat them.

One percent of the salt harvest, scooped by hand from the surface of the water: What sets fleur de sel apart from regular salt, what it is used for, why it costs so much—and where the best salts come from.

Plain on bread, Portuguese tomato toast, pasta con le sarde, potato salad, rillettes, white beans, pan-fried, bowl – eight recipes and the answer to the question of how to eat sardines from a can.

We cannot claim that a food is healthy – we show what’s inside: omega-3, protein, calcium, vitamin D, the approved EU health claims, and what mercury, salt, and purines mean.

Caught at the end of the season, with twelve percent fat, hand-packed in olive oil – and then aged for years. What vintage sardines are, how to store and serve them, and the four houses that make them.

Whole fish, olive oil, short ingredient list, cannery on the can: How to recognize good sardines in a can, which brands from Brittany, Portugal, and the Basque Country are worth their while – and how to eat them.

150°C, 12 to 15 minutes, a kitchen towel: how to roast hazelnuts in the oven, pan, or air fryer, with or without shells – and how to remove the bitter skin.

Gianduja is the Turin combination of chocolate and Piedmontese hazelnuts – the original form of any nut-nougat cream. What exactly is in it, how it originated under Napoleon and how to recognize good gianduja.

Round, almost skinless, with an aroma that defines an entire region: What lies behind the Tonda Gentile variety, the Nocciola Piemonte IGP seal and the Langhe hills – and how to roast hazelnuts yourself.