pure – contemporary food culture

What is pure – and why?

I don’t want to come across as a do-gooder or a know-it-all. Yes, I have a Nespresso machine because I drink 15 coffees a day; it’s just easier that way, and I’m a bit ashamed of it. Actually, I’d like to drink this coffee with milk from my village, which is available at the cheese shop, but it only comes in plastic bottles that I can’t dispose of properly; things like that annoy me. For a long time now, I’ve been buying fruit and vegetables almost exclusively from the farm shop, eating far less meat than I used to, and when I do, only from the butcher I trust; I bake my own bread two or three times a week – moments of meditation.

And that is exactly what ‘pure’ will be about in future: the very simple pleasures – salami, cheese, bread. I also want to write about beautiful traditions, about small producers – about a contemporary food culture, about sustainable enjoyment. And about the little things that make life worth living. This will be more about ‘cucina povera’ than three-star restaurants. But there will be some of those too, as two of the best German-speaking food journalists, Claudio Del Principe and Jürgen Dollase, have carte blanche. The stories from this first issue are still freely accessible; we want to whet your appetite a little:

Pascal Schmutz – how he cooks and thinks

Wagyu from the Bernese Seeland

What a cheese: the Tomme from Bourrignon

Vittorio Capovilla, or: the share of the angels

Claudio Del Principe!

Jürgen Dollase

The King of the King of Sausages

Another coffee

You’ll find more from pure in future: here. The print edition is included in the subscription. And yes, the photo above shows a picture by the late Martin Parr.