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Added on the 29/01/2020 11:54:49 - Copyright : AFP EN
Alicante (Spain), Oct 10 (EFE) .- A Spanish entrepreneur left banking three years ago and creates and exports from Alicante a vegan cheese based on cashews that has been chosen one of the ten best in the world in 2021.FOOTAGE OF THE MAKING OF THE VEGAN CHEESE IN ALICANTE, SPAIN
Berlin, Jul 6 (EFE / EPA) .- (Camera: Clemens Bilan) Dutch royals, Guillermo Alejandro and Máxima, began their first state visit to Germany on FOOTAGE FROM THE BANQUET HELD IN HONOR OF THE DUTCH ROYALS ON JULY 5.
Berlin, Jun 27 (EFE) .- (Camera: María Alonso) Teleworking from the Espionage Museum, by the shore of a lake or more than 200 meters high from the Berlin TV Tower is the initiative of a German company that offers to rent spaces to work remotely in unique places in the capital.FOOTAGE OF THE BERLIN TELEVISION TOWER, AT ALEXANDERPLATZ.SOUNDBITES BY KARSTEN KOSSATZ, FOUNDER OF THE APP FOR RENTING SPACES TO TELEWORK MATHIAS DINIER, MARKETING MANAGER OF THE BERLIN TELEVISION TOWER
Berlin, Mar 29 (EFE / EPA) .- (Camera: Clemens Bilan) The Greens must decide in the next few days between their two co-presidents, Annalena Baerbock and Robert Habeck, to designate their candidate for the general elections of next september.FOOTAGE OF ANNALENA BAERBOCK DURING THE PRESS CONFERENCE IN BERLIN
Berlin, Dec 9 (efe-epa).- (Camera: Maria Garrido) Owners of the Berlin nightclub Kitkat, which has started offering rapid Covid-19 tests after the notorious fetish club was forced to close due to the pandemic, hope that its initiative can provide a formula for parties and clubs in the coming year: providing a negative test before being allowed inside to dance. FOOTAGE OF THE KIT KAT CLUB.SOUNDBITES OF ANDREAS HAUSENHEAD OF LOGISTICS AND ORGANIZER OF THE GROUP IN CHARGE OF TESTING.
Brussels, Nov 17 (EFE) .- (Camera: Leopoldo Rodríguez) "Depth and personality" are key for Belgian master chocolatier Pierre Marcolini (1964) who, to the savoir-faire of the Belgian chocolate tradition, adds his commitment to sustainability and ethics to be recognized, as he explains to Efe after he was recently awarded the title "Best Pastry Chef in the World".FOOTAGE OF PIERRE MARCOLINI WORKING.SOUNDBITES OF PIERRE MARCOLINI.Translation:1.- "This title is awarded based on your career, your vision of pastry and your vision of what the 21st century will be like."2.- "Nowadays, pastry chefs are committed to reducing the amount of sugar, removing part of the alcohol, working with local products, instead of having butter that comes from no one knows where, or using sustainable flour."3.- "Today, in the world, there are more than 2 million children working in cocoa plantations. People look the other way, but it is a reality."4.- "When I was 9 or 10 years old, I had already traded my toys, my fire engine, my police car, my plane ... for desserts."5.- "And now I live my passion, I am happy about it, I adore the world of sweets."6.- "Cocoa beans are part of my profession, but also nuts, almonds, hazelnuts from Piedmont, in Italy ... My profession is to make the most of the products that nature gives us."7.- "What is my signature? The signature of the Marcolini house is to have chocolate with depth. I like it a lot when I have finished chewing the chocolate and it stays with me when the taste lingers in the mouth."8.- "What I would like is to have a chocolate that actually bears a signature, that has personality. You get this with well-selected cocoa and trying to put the minimum amount of sugar in it and, above all, to have it really linger in the mouth. ... I can't give away all my secrets."9.- "If we are able to have exceptional quality, with a process that allows us to move it 10,000 km, then we can begin to grow it."10.- "It does us good, we are very happy. Christmas is coming and we face it with a little more optimism."11.- "In the current climate of the Covid pandemic these are hard, difficult times, but it has given us a bit of light and clarity, and that is good. We are talking about something else."
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