On Sunday evening, Brita asked us what we would like for lunch the following day, to which we couldn't immediately come up with a concrete answer.

Of course, during our visit with Brita and Gerda to the North Sea island of Spiekeroog, we also talked about North Sea shrimps, the specialty from the Wadden Sea that is well known throughout Germany, which is freshly fished and peeled every day and is so delicious on a fresh piece of bread.

When we were introduced to the local customs of drinking tea on Saturday morning at Maria and Jochen's place during our breakfast with Brita and Gerda, the question of other eating or drinking habits that could perhaps be named typical arose for us.

The usage of coffee can look back to a long tradition, in recent years it has been reinvented again. The mixture of tradition and modernity makes this product to something really special.

We were very much surprised whether the size and variety, the suppliers and their products at this year's first Coffee Festival in Izmir, what we would not have expected in such colorful activities of the exhibitors and such a high number of really interested visitors.

Again and again spontaneously, there was another cooking experience, because despite the immense size of the Ferropolis leisure complex, some encounters can hardly be avoided - what luck for us if, as in this case, we can take care of the physical well-being again.

After completing our outdoor presentation, a quick tour of the Ferropolis area, which really extends over the peninsula, so our thoughts, then and to our surprise, another highlight was awaiting us: In a pot around the world - Shakshuka.

The river Unstrut meanders for a total of 192 kilometers through the Thuringian Basin, past Mühlhausen and Bad Langensalza, through the vineyards near Freyburg and finally flows into the Saale near Naumburg.

In almost all cultures on earth, tea is prepared in special, one could say typical containers, whether in jugs, in pots, in larger ceramic or wooden vessels, which often have culture-typical shapes and are in many places part of the arts and crafts.

If you come from the far north of our Republic, drinking tea is part of the daily basic diet, far more than morning coffee, but without celebrating the Frisian-East Frisian preparation ceremony.

Who of us adults and children is not a fan of ice cream, this delicious, cool mass that is now available in countless flavors in the relevant ice cream parlors.

Traveling through Turkey always means dealing with the local products and specialties, be it in the Andana region, where you should of course rely on the Adana kebab as a local specialty for the main course, as well as the Urfa kebab, if to travel to the Sanliurfa region.

If, despite the corona-related visitors restriction, a welcome colleague surprisingly announces himself as a stopover on his journey and also speaks of his feeling of hunger, who, next to it, is also a well-known, true apple fan, you should of course treat him with hospitality.

Another day of the trade fair in Poznan had come to an end and once again there was a clear feeling of hunger in the stomach area.

Bad weather - not in the mood for a walk or a bike ride to the local bakery and yet the desire for fresh cake was great.

Our friend Bertl had invited us for a walk in the city centre of Vienna, an invitation we gladly accepted, as there is always something special to see or do with him.

We were in Rewa with friends when we came across this local specialty in a restaurant that we had not seen before: Zurek Soup in the Bread Bowl.

We have already extensively reported about our visit to the Polish port of Gdynia, where we visited the marina and the beautiful sandy beach of the bay of Gdynia and of course learned something culinary so far unknown to us:

Traveling in Poland, it was a matter of course for us to use the stay in the port city of Gdynia not only for a tour along the harbor facilities and the exciting sandy beach, but also to visit a local restaurant to taste a typical Polish specialty: pierogi.

For a long time, celery was considered to be merely a part of soup vegetables, the small, often already bound green pack from the market, which usually contains carrots, parsley and leeks in addition to celery.