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Anche quest’anno ci trovate nella prestigiosa guida #slowfood#birreditalia2021 con la nostra Nostalgia di Bamberga. Venite a provarla!
Das Birrificio abusivo ist über Italien hinaus bekannt für seine besonderen, geschmackvollen Biere. Sie gewinnen immer wieder Preise für Qualität und Geschmack. Bei uns könnt ihr drei verschiedene Sorten Bier von Birrificio abusivo probieren.
Ein Blick hinter die Kulissen der historischen Mühle Tiefenbrunnen ist wahrscheinlich nicht nur für unseren Chef Pizzaiolo Matteo interessant. Aber er hatte natürlich besonders Freude daran zu sehen, wie aus dem wertvollen lokalen Weizenkorn durch das traditionelle Verfahren, das hochwertige Mehl entsteht, welches er später für den Teig seiner feinen Pizza al Taglio nutzt.
Was das Mehl so besonders macht ist der, durch das traditionelle Verfahren, erhalten gebliebene Weizenkeim. Er enthält nicht nur beinahe alle Vitamine, Spurenelemente und Proteine des Korns, sondern ist auch für den besonders guten Geschmack des Mehls verantwortlich.
Hier ein kleiner Einblick in die Mühle und die traditionellen Methoden, dank derer unser Mehl so hochwertig und geschmackvoll ist.
Schaut vorbei. Es ist auch eine Museumsmühle und vom Kleinkind bis zum Grossi sind alle herzlich Willkommen.
Some good news at last. Despite the lockdown in Zurich you can still enjoy a fresh, tasty pizza al taglio for lunch. At Flour & Water, we are going the extra mile to make sure our customers can still enjoy life on their terms.
Our food truck is at the Iroquois restaurant in Seefeld @iroquois_seefeld every lunchtime from 11h00 to 14h00 Monday to Friday bringing you a slice of real Roman pizza al taglio with a range of fresh, tasty and healthy toppings. We thank our friends at Iroqouis for making this possible. In troubled times we need to help each other out, and together we are stronger and can get through this. We are fully COVID-compliant, so why not come and see us? En Guete.
Brücke in die Zukunft. Mit «Bridge» will die Migros Zürich den Supermarkt von morgen kreieren. Auf der Fläche ist viel Platz für externe Anbieter. Und für Drinks.
…Bridge wie Brücke? Ja, sagt Projektleiter David Böhler, der seit April 2018 am Konzept arbeitet, «‹Bridge› will die Brücke schlagen vom Supermarkt zur Gastronomie und zum Event.» Weiter sogar noch, bis hin zum Drittpartner. Eine Abkehr von der üblichen Retai-ler-Denke: Meist sind Supermärkte, egal welcher orangen Macht zugehörig, darauf aus, ihre Flächen und Gestelle mit ihren Eigenmarken und den wichtigsten Markenartikeln zu füllen und damit volle Kontrolle über den ganzen Laden zu haben.
Hier geht «Bridge» einen entscheidenden Schritt weiter. Auf den rund 2000 Quadratmeter Kundenfläche, über zwei Etagen verteilt, kommen auch Fremdmieter sowie temporäre Partner auf sogenannten Pop-up-Flächen zum Zug. Der orange Riese macht Platz frei für kreative Zwerge. Konkret haben im neuartigen Format «Bridge» fünf Drittpartner, die nicht ins orange Reich gehören, ihren festen Auftritt. Da sind zum einen der Zürcher Baguette-König Seri und die Kaffeehelden von Vicafe. Daneben auch Flour & Water für Pizza, die Miteinander GmbH (bekannt von Frau Gerolds Garten) unter dem Label Tokyo Express für japanische Speisen sowie das Unternehmen Smith & Smith mit einem Angebot für, wie Brückenbauer Böhler sagt, «urbane Trinkkultur». Letzteren Infoschluck heben wir uns für den Schluss auf…
Welcome to the world of artisan pizza- welcome to the world of Flour&Water. As food lovers, we have set ourselves the goal of transforming our love of good food in a way everyone can enjoy. After years of experience in classic gastronomy we believe we have produced the best pizza base to complement our fine, fresh, and healthy topping ingredients.
Sustainably sourced, we cater to every taste, from traditional to vegan. In The following weeks, we will work hard with our team so that we can share with you a real slice of Rome in Zurich in the comfort and safety of your own home or hopefully @ our new place @bridge Europaallee, Eisgasse 20. We can not wait to open our doors for you!