PASSUGGER Story № 1 Tuesday chef Everything begins with eggs and flour. Taking just these two ingredients to start, every week Patrizia gives the Passugger team an insight into her world of homemade Italian pasta. Read more PASSUGGER STORY № 2 Behind the camera He doesn't make it easy for himself. Hamburg photographer Johann Cohrs is a specialist in photographing liquids. He doesn't like it when they get out of shape though. Read more PASSUGGER STORY № 3 Weekly market in Chur Chur old town - just a stone's throw from the Passugger plant in Araschgen, in the Chur municipality - is an attractive place on any day. Read more PASSUGGER STORY № 4 The Beekeeper "The honey you eat in childhood defines your idea of real honey," says beekeeper Aschi Iten. For him, this means honeydew honey from his childhood days on Lake Lucerne. Read more PASSUGGER STORY № 5 Hospitality management school The story stretches back five generations. Local mineral springs in Passugg were rediscovered at the end of the 19th century during the brief Alpine gold rush (though they had been first mentioned back in 1562) Read more Show more Mit der aktuellen Filtereinstellung konnten keine Einträge gefunden werden.