Cheese, pita and wine: From the Judean Hills to Galilee | The Taste of Israel (Episode 2/3)

https://youtube.com/watch?v=MB0HMPTJxhc

On the Judean Hills, German-Israeli chef Tom Franz visits a cheesemaker and his friend, a vegan baker. At a slow food festival nearby, one of the “Chefs for Peace” explains the concept of the movement which is growing more and more popular in Israel. Kosher wine is produced at two very different wineries: one in a Jewish settlement on the West Bank, one in Kfar Tikva, a village whose citizens are people with mental disabilities. In the mountainous region of Galilee lies the town of Peki’in with a majority of Druze, an Arabic religious community which is famous for its pita bread. On the historic Lake of Gennesaret, the fishermen catch the famous Peter’s Fish.

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A culinary discovery journey across Israel: from fish farmers in the desert of Negev through the kosher kitchens of Jerusalem, to the winegrowers in the hills of Galilee. What unites all Israelis from different ethnical backgrounds is their love for food. Every Jewish ethnicity that immigrated to Israel brought its own specialties. The taste reaches from Russian-polish to oriental. There is almost no better way to get into the rich culture of the country than via its kitchen. Culinary is the door opener to the life in Israel.