food & beverage

Pugnitello – an almost forgotten grape variety from Tuscany is making a comeback. A small organic winery in Maremma is helping this distinctive red wine gain new attention.

On World Spice Day on October 24, the new Kotányi Spice Report 2025 reveals what Austria’s amateur chefs really swear by: parsley remains the country’s undisputed favorite herb, closely followed by chives. At the same time, turmeric, chili, and curry blends are conquering kitchens—making it clear that in 2025, seasoning is more than just routine: it is an expression of creativity, sustainability, and the joy of indulgence.

Light wines are not just a summer fad. They are a response to mindful drinking, all-day dining, office lunches, after-work and fine casual concepts – especially from September onwards, when kitchens switch to forest, mushrooms, pumpkin and roots and guests want to enjoy their food more consciously.

Genusspunkt shows how “light” works without losing depth, which service rules ensure sales – and how three specific wines can immediately create curated experiences on the wine list.

From small beans with a big impact to new bottles with attitude: this section brings together everything that makes an impression in the culinary world. Whether wine, coffee, or design products, these new discoveries combine taste with vision and quality with attitude.

“Back to the Bite” tells the stories behind the flavors – authentic, surprising, and always with an eye on the present. Iconic dishes, forgotten classics, and culinary legends, this time in focus: the hoagie.

Coffee Day on October 1 is known worldwide and offers companies an ideal stage to generate attention. Instead of classic discount campaigns, brands can use this occasion to offer customers emotional experiences – and thus remain in their memories for a long time.