Frankfurt am Main

Long weekend of May

may, friday, 2. It was a working day, but most of the people enjoyed the long weekend. FIZ: the Frankfurt Innovation Zentrum, near the Max Plank Institute, is a building hosting companies started from or collaborating with the University laboratories, under ongoing growth (soon it will host MERK pharma industry). I had a talk with Prof. Gunter Kahl, one of leading scientists in plant functional genomics and system biology, and collaborator of ICARDA- ICRISAT organisations for crop productions in the uderdeveloped, arid countries. Our lunch time was in the University, cabbage roll with smoked porkmeat sauce, smashed potatoes, strawberry yogurth dessert. In Frankfurt many residential areas are in the surroundings, and the hills were covered with flowering fruit trees. In a local gasthouse, we had dinner with Peter Winter, CEO of GenXPro GmbH (sultz, a jelly pork chops and onion), liver sausage (lebenwurst) and drinking beer. Thanks to Peter we did a nice tour and had a lively stay in this countryside. may, saturday, 3. Morning time was spent at the market (kleinemarketplatz) where local producers exposed their food products. 

I found kumin-bread baked on the stone, parsley radish (Petroselinum crispsum var. tuberosum) /radiceand cabbage radish (Brassica oleracea convar. acephala alef. var. gongylodes)/cavolo rapaThis was my favourite vegetable during my stays in Czech for the holidays, and it is great eaten raw cutted in slices. Naturally I bought a nice cut of smoked pork, and few sausages (Wiener wurst), common brezeln, rye bread (schwarzbrot) and brezelns with poppy seeds. There were stalls selling smashed potatoes shaped in flat croquettes (bramborak) to be eaten walking as finger food. 

Ricetta per bramborak: grattucciare finemente due patate crude, aggiungere aglio schiacciato fine, sale, farina quanto basta, latte, e maggiorana sbriciolata finemente. Versare un mestolo (portare a una liquidità media) in una padella per crepes o dal bordo bassissimo, unta leggermente, e lasciar cuocere da ambo i lati. ogni focaccina avrà uno spessore di mezzo dito, se volete anche più alta.

At dining time I went to a chinese restaurant, buffet style, "all you can eat" buffet style for 10,80 euros. There was a wide selection of different dishes, of which my favourite was a mix of ghioza, springrolls and fried vegetable balls (the seeds inside were utmostly good and interesting).