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The southern Italian city of Matera, located in the east of the Basilicata region, is one of the oldest cities in the world. Their stone cave houses, which they call Sassi, are world famous. They have been UNESCO World Heritage sites since 1993. In one of these cave houses Pino lives with his extended family. Since his retirement he has time to cook: preferably his famous Parmigiana.

Terroir Cuisine

The southern Italian city of Matera, Pino lives in an ancient converted cave with his extended family. Since his retirement he loves taking time to cook for his family. 

Matera Cooking in a Traditional Sassi

Originally from Salzburg, Roswitha moved to the nearby Rauris valley more than thirty years ago. As a young teacher, she noticed that the children had lost all contact with traditional bread and only consumed supermarket products. Roswitha built an oven and now shows children them how to make bread the traditional way.

Baking in the Mountains

To fight against junk food, Roswitha teaches children how to make traditional bread.

When Bread Becomes Art

Jesper decided to give up his promising career as a chef in one of the best restaurants in Denmark to bake bread. From the wheat fields of Jutland to the peninsulas in the south of the country, he met many peasants, millers and bakers who helped him perfect his technique.

The Power of Fermentation

Jesper decided to give up his promising career as a chef in one of the best restaurants in Denmark to bake bread.

After traveling through Austria, Italy and Germany, Arnd returned to his native Franconia, where he took over the family bakery, which is three centuries old. Gradually, he turned to local and organic products and became passionate about natural sourdough. Arnd is now relying on local customers to support his business.

The Anti-Yeast Rebellion

Arnd was at loggerheads with his baker dad who insisted on using commerical yeast.

Twenty-five years ago, Nicolas left Paris for a village in Brittany, where he decided to make bread. The wheat comes from his own farm, where grains, peas and beans grow side by side. The baker works with coarse salt and fleur de sel from Bourgneuf-sur-Retz sent to him by a friend.

The Philosopher's Stone of Baking

Twenty-five years ago, Nicolas left Paris for a village in Brittany, where he decided to make bread.

After studying philosophy, pedagogy and carpentry, Jean-Jacques became a bus driver in Georgia. This Frenchman from Brittany fell in love with the country and its bread. He became interested in wheat and baking techniques, and opened his own bakery in Tbilisi, the capital.

Jean-Jacques' White Gold

Originally from Brittany, Jean-Jacques fell in love with Georgia and its bread. He opened his own bakery in Tbilisi.

Discovery
Food

All videos

Matera Cooking in a Traditional Sassi

Terroir Cuisine

When Bread Becomes Art

Baking in the Mountains

When Bread Becomes Art

The Power of Fermentation

When Bread Becomes Art

The Anti-Yeast Rebellion

When Bread Becomes Art

The Philosopher's Stone of Baking

When Bread Becomes Art

Jean-Jacques' White Gold

DiscoveryFood

All videos

Matera Cooking in a Traditional Sassi

Terroir Cuisine

When Bread Becomes Art

Baking in the Mountains

When Bread Becomes Art

The Power of Fermentation

When Bread Becomes Art

The Anti-Yeast Rebellion

When Bread Becomes Art

The Philosopher's Stone of Baking

When Bread Becomes Art

Jean-Jacques' White Gold

Discovery
Food