Six delicatessen products that make you happy

Only for good taste buds

What is the secret of an exquisite product? Is it particularly refined flavors or rather a pure, unadulterated taste? Is it about the excellence of the ingredients and raw materials or the creativity of the creators? Or maybe it needs both? We went in search of clues in Düsseldorf and came across many a culinary delicacy, even away from a gourmet hotspot like Carlsplatz. What we learned in the process: Gourmet food is often a family affair, and passion is a must. Whether sweet or savory, Mediterranean or regional, spirits or food - the quality of a product is often impressive when someone personally vouches for it.

Tiramisù della nonna

What could be more Italian than tiramisù, especially when it's tiramisù della nonna? This classic of a classic is just one reason why the Soriano family's CENTRO has acquired a loyal clientele over the past 30 years - but it is a truly delicious one. The "nonna", or grandma, is called Mirella, is 87 years old and a fountain of knowledge when it comes to authentic dolci. As a result, other famous dessert variations such as cannoli alla siciliana and zuppa inglese are sold at the Italian grocery store on Nordstraße. The family recipes? A family secret, of course. But at least we learn that: The tiramisù is made fresh in the store every day. "All the ingredients come from Italy," says granddaughter Sarah. Together with brother Vito, she is part of the third generation in the family business, which was founded by father Corrado and mother Anna in 1992. "That applies to our entire range, by the way." This includes a large selection of fresh and packaged specialties, including wines from all Italian regions. "We make a lot of selections," explains Sarah and reveals that up to 50 inquiries a day come in from producers who would like to place their products in the CENTRO.

Olio Extra Vergine di Oliva

Oil is a science in itself. And in the kitchen it is the basis for many things, no, actually almost everything. However, oil is a matter of trust, especially olive oil, which is one of the most popular cooking oils in Germany in the highest extra virgin grade. Even if it is labeled organic, the differences in quality are striking, as Stiftung Warentest has found out. It's a good thing that Ghorban knows exactly where the raw materials for its own organic oils come from: from its own olive groves in Murcia, Calabria and Crete. The olives are pressed on site and then processed and bottled in the Wuppertal factory of the Mediterranean delicatessen specialist - in sleek, beautiful glazed metal cans that protect the contents from light and thus ensure a better shelf life. The olive oil selection (including high-heat products) includes a spicy oil with a smoky pepperoncini note, a fragrant basil oil and a mild, fruity variant for which the olives are ground fresh from the harvest together with sun-ripened wild lemons from southern Italy. Artificial additives are taboo for all oils. In the Ghorban branch on Heinrich-Heine-Allee, you can sample many other products from the company's own production in the adjoining bistro, as well as those from mostly strictly organic producers.

German gin

Expertise is also required for this stimulant, gin. It's a good thing that the Naturburschen provide you with all kinds of specialist knowledge! Word has long since spread beyond the borders of the Flinger district that the Flinger gourmet enthusiasts also organize champagne, whiskey and gin tastings in addition to well-attended wine tastings - and it is also advisable to book early in view of the great popularity. Tasting time is usually on Saturdays from 5 to 7 pm. Then you have the opportunity to taste five selected gins in the Naturburschenquartier on Birkenstraße, with five types of tonic water to match. The focus will be on gin from small German distilleries such as DormaGIN from Cologne, which won the World Spirits Award in Gold, and Woodland Sauerland Dry Gin. What else can you refine your drink with? You'll also get tips on this. Of course, you can also browse the gin shelves on your own outside of the tastings - over 70 varieties await you here. The Naturburschen also offer organic food, especially great cheese and the delicious Hercules bread.   

French raw milk cheese

"Cheese-making is a thousand-year-old craft, pasteurization is comparatively new," explains Daniela Steinborn. "In terms of taste, consistency and digestibility, it makes a huge difference whether the milk for a cheese has been pasteurized or not." Steinborn is a trained chef and was most recently head chef before she decided to set up Tischdame - Feinkost & Petite Fromagerie almost ten years ago, pouring the knowledge she had acquired over the years and the numerous existing contacts with cheese dairies, farms and cooperatives into a retail concept. The focus: raw milk cheese. The range on Pempelforter Blücherstraße comprises 50 to 70 varieties, changing according to the season, and is backed by a portfolio of 600 varieties. The majority of these are French products. The range extends from the creamy, flowing, matured raw cow's milk classic from Bourgogne, Epoisses AOP, to the goat's cheese Mothais sur Feuille, which matures on a chestnut leaf, and the oven cheese Vacherin Mont d'Or AOP. What do you personally like? You can find out during a cheese tasting. It comes with wine accompaniment, as the table lady also stocks wine as well as crémant, champagne and cider, plus blossom, sea buckthorn and lavender honey, mustard from Beaune, pâtés, rillettes ...

Hand-scooped chocolate

A certain Francophilia also pervades this haven of good taste. However, this impression is initially due to the nostalgic furnishings, or more precisely: the hand-painted antique Provençal furniture. Because what is presented on the shelves and display cabinets, on the small tables and sideboards is in fact often one thing: handmade in Düsseldorf! Gut & Gerne is the name of the chocolate paradise and, as you probably already know, there are two branches: one on Burgplatz, the other in Bilker Brunnenstraße, here with a complementary delicatessen range. In 2015, Katharina Reyer-Jekel took over the company from her predecessor and since last year, she has dedicated herself to selling chocolate temptations from all over the world - Bonnat, Coppeneur and Gmeiner are just a few of the infamous partners in crime - as well as producing her own chocolates. A factory is now attached to the Old Town branch. Here you can even order a chocolate bar to your liking and choose from 18 different ingredients, including candied mint blossoms, pecan nuts or goji berries. "The basis is a fine cocoa of the Trinitario variety, sustainably grown in the Dominican Republic," explains Katharina Reyer-Jekel. Another specialty: vegan chocolates from Kilian & Close.

Delicatessen to go

Mediterranean specialties on the go - that's also available in Düsseldorf. Where? On Carlsplatz, for example. The "Fladi" by brothers Albors and Poolad Javaheri is a kind of kebab, but with a completely new take on the to-go classic. The ingredients are predominantly homemade, mostly vegetarian and are recruited from the large antipasti counter at Feinkost Fladi. They are served in either wheat-corn or mixed rye flatbread, which is baked especially for the brothers by a baker in Mettmann. This is lightly grilled and also spread with one or more of the homemade spreads. Here you are spoiled for choice between four cream cheese preparations, two sheep's cheese pastes and two eggplant and one tuna cream. Particularly popular: the Fladi version with Iranian-style saffron chicken, honey-mustard cream cheese, tomato tapenade and grilled mushrooms. While we are still exploring the diverse range on offer, we order it several times. A creative way to carry on the family tradition - Albors' and Poolad's parents were already on the road as delicatessens over three decades ago. You can also buy all the tasty little things in bulk for your antipasti buffet at home.

Cover picture: Düsseldorf Tourismus